Uncategorized

Day 168 Brew Day! Partial Mash with Cascade Hops Experiment

Ingredients for an experimental partial mash brew, with DME, grain steep and whole frozen hops and dried hops.

Ingredients for an experimental partial mash brew, with DME, grain steep and whole frozen hops and dried hops.

I have a friend whose son started planting Cascade hops in her garden four years ago. This year, he got a job at a brewery, out of town and wasn’t going to be around to harvest the hops. I was invited over to pick some. Fresh hops! What to do, what to do? I wasn’t ready to use them. I had never used fresh hops before and had no clue how to handle them. Thinking that the best thing was to have them as fresh as possible, I vacuum sealed them in canning jars and put them in the freezer.

Jar of whole hops that was vacuum sealed and frozen.

Jar of whole hops that was vacuum sealed and frozen.

I subsequently heard from a number of people that freezing fresh hops was not a good decision. They would likely become soft and slimey. Flavor was a  big question. One recommendation was to keep them frozen right up until putting them into the boil. So, that’s what I did…right into a little nylon bag and tossed right into the boil.

Some time later, my friend said I should come pick some more. When I arrived this time, instead of big, green cones, most of the hops were drying and turning brown. In addition, it was misty that morning and the “dry” hops were damp. I brought them home and put them in a large cardboard box and put them in the attic to finish drying. After several days, they were nice and dry, but I was concerned about the browning. They had plenty of appropriate aroma, though.

Since I have recently finished up some projects and had some Dry Malt Extract (DME) and a couple kinds of yeast on hand, I decided to try a smaller batch of beer and use some of each of the styles of Cascade hops, vacuum sealed frozen and vacuum sealed dried. I worked on a partial mash recipe and created an American Amber Ale that I’m calling Eastern Cascade Waterfall Ale. The yeast is a White Labs East Coast Ale yeast.

Boiling with the bags of hops...this is just after the 15 minute addition.

Boiling with the bags of hops…this is just after the 15 minute addition.

Eastern Cascade Waterfall Ale (American Amber, Single Hop, Partial Mash)

Batch size 3 gallons, 30 minute steep, 30 minute boil

Fermentables:

3 lb DME-Pilsen, boil 30 minutes

8 0z DME-Light, boil 30 minutes

1 lb American-Caramel/Crystal 60L, Grain sock steep 30 minutes @150F in 3.5 gallons strike water

Hops:

0.5 oz Cascade Fresh/Wet (Note: I used frozen, vacuum sealed in a jar.) Boil 30 minutes (in nylon bag)

1 oz Cascade Dried, Whole/Leaf,  Boil 15 minutes (in nylon bag)

1 oz Cascade Dried, Whole/Leaf, Dry hop (in nylon bag) in secondary, 5 days

Other:

Irish Moss (fining) Boil 15 minutes

Yeast: White Labs East Coast Ale Yeast, 1 vial, Optimum temp. 68-73F, 72.5% attenuation    (Note: I used harvested yeast and prepared a starter.)

Original Gravity: 1.053,      Final Gravity: 1.015,       ABV 5.04%     IBU (tinseth) 36.99     SRM (morey) 12.69

After the boil, I chilled to 68F in an ice water bath and tranferred to a bottling bucket for primary fermentation. I had a little under 3 gallons of wort, so I added enough Culligan bottled water to top it off to 3.25 gallons. The plan is to have 3 gallons to bottle after racking to secondary. I aerated with an oxygen stone for 2 minutes (or you could agitate/rock for 5 minutes).  Yeast pitched and fermentation bucket sealed and an airlock was installed at 1:05 pm.  As of 8:30 pm, signs of activity were evident in the airlock, though not aggressive. Unfortunately, I have no idea of the pitch rate. That’s one area (of several) that I have had no experience with figuring out.

Initial impression was positive…no weird or off flavors or aromas were noticeable. Color is a nice brown; perhaps a little darker than I anticipated, but all the indicators match the American Amber style, according to my recipe calculator. I did hit my Original Gravity (OG) number pretty closely. The recipe calls for 1.053 and I measured mine at 1.055 on my refractometer. Good brew day!

One update: the Scottish Samhain Pumpkin Ale has been in the bottles for 11 days now. I opened one of my two test bottles, at room temperature, and poured a small sample. The sample looked clear and, frankly, the aroma and flavor are amazing.

Finshed the chilled bottle later.

Finshed the chilled bottle later.

Scottish Samhain Pumpkin Ale sample.

Scottish Samhain Pumpkin Ale sample.

I recapped the bottle and stuck it in the refrigerator for later. I did open and drink the rest of the bottle tonight and my assessment stands. It is low on the carbonation, though not flat.  I hope that the carb will continue to improve over the next few weeks.

Update on the Eastern Cascade Waterfall: By 8 pm, there was sign of action in the airlock, but it was slow. By the morning after brew day, the airlock is happily chugging away, so my yeast starter appears to be a success!

Update 10/30/14: Eastern Cascade Waterfall Amber airlock action is slowing to a crawl. Probably going into secondary Sunday. Might just get it bottled by middle or end of next week. Lots of choices for Thanksgiving this year!

 

Standard
Uncategorized

Day 167 Bottling McQuinn’s Robust Porter & Bold Coffee Porter

Transferring the porter to a bottling bucket.

Transferring the porter to a bottling bucket.

Bottled my robust porter today. I prepared a little over 2 cases of bottles and corresponding caps. I attached a sanitized little nylon bag on the end of the tubing…there were a few floaters in the beer;  possibly some Irish Moss that didn’t fall out.

Nylon bag for a little filtration of floaters.

Nylon bag for a little filtration of floaters.

I racked the porter from the glass carboy to a bottling bucket and checked the volume and temperature(about 60F). I consulted  Northern Brewer’s online priming calculator, which I have come to trust over the last few brews. I dissolved 3.75 oz corn sugar in Culligan hot water and then added some cold to cool it down a little. Using a sanitized long-handled spoon, I stirred in the priming solution and made sure it was well distributed.

Next, I drew off 2 gallons of porter into a separate small fermentation bucket containing 2 cups of cold brewed Kenya AA coffee and stirred. That left about 3.5 gallons of regular porter.

2 cups of cold brewed Kenya AA coffee in the 2 gallon bucket for the McQuinn's Bold Coffee Porter.

2 cups of cold brewed Kenya AA coffee in the 2 gallon bucket for the McQuinn’s Bold Coffee Porter.

I filled bottles with the plain porter first and wound up with 39 bottles. I then bottled the coffee porter and filled 20 bottles. Actually, the last bottle of coffee porter was just a tad short of the neck, so I went ahead and capped it, but marked the cap with an “x”, to remind me to use this one as my first carb tester in about 10 days.

McQuinn's Bold Coffee Porter.

McQuinn’s Bold Coffee Porter.

McQuinn's Robust Porter.

McQuinn’s Robust Porter.

I did pull a hydrometer sample from the dregs of the glass carboy. It’s a little murky, but should still be accurate. After temperature correction, the FG is 1.013, so the ABV comes in at 6.56%…just a little over the 6.32 estimated in the recipe. Color looks good and a small sip I had from both plain and coffee versions were, in my opinion, quite good. I think I’m going to be happy with the final products. I stuck the rest of the sample(plain) in the refrigerator to chill and settle. I’ll get get a better taste of it later today. I’ll probably double check the FG again, just to be redundant.

Hydrometer sample from the bottom of the carboy. Cold-crashing to clear and will taste sample later.

Hydrometer sample from the bottom of the carboy. Cold-crashing to clear and will taste sample later.

Cleaned up after myself, as usual and updated my inventory list. Ta da!

Standard
Uncategorized

Day 163 Tasting Fermentation Samples

 

Scottish Samhain Pumpkin Ale, just a little evidence of activity on top.

Scottish Samhain Pumpkin Ale, just a little evidence of activity on top.

This evening, I replaced the blow-off tubes on the fermentation bucket and one gallon carboy of McQuinn’s Robust Porter. While I was at it, I decided to take a small sample of the  Scottish Samhain Pumpkin Ale and the porter. I am trying to continue learning to evaluate the potential of a beer “in process” by looking at, smelling and tasting  samples. It continues to be a challenge, as I learn how the different styles of beer are supposed to look, taste, and smell.

I am more familiar with some than others. I have preferences that affect my evaluation. These are challenges that I need to work on. For instance, I have never had a Scottish pumpkin ale. I have had a few pumpkin ales and a couple of Scottish Ales, but not enough of either to evaluate them beyond my own opinion. The same goes for the porter. I don’t think I have had a porter since I started homebrewing. I have brewed a couple of stouts and a couple of nut brown ales, but this is my first porter. And the stouts and browns were extract brews, not whole grain.

That being said, the Scottish Samhain Pumpkin Ale looks like it will be okay to bottle this weekend. There was just a little evidence of fermentation…just about done. (see above photo) The color is a nice amber and it appears to be fairly clear.

Scottish pumpkin ale sample held to light. Nice.

Scottish pumpkin ale sample held to light. Nice.

The alcohol is forward in the smell and flavor; however, the aroma has a nice spice component and the flavor and body are very good. I expect the alcohol warmth will tone down in the bottle conditioning process and the flavor will shine through a little more. The spice and pumpkin are not overpowering, but are well balanced. Now I just have to imagine getting the carb right. So, while I don’t have any experience tasting a Scottish pumpkin ale, I can reasonably predict that this brew should be pretty amazing. (I hope I’m right!)

As for McQuinn’s Robust Porter, I’ve done a little research on the style and I think I have an idea what it should be like when ready to drink. At this point though, with only a few days in fermentation, it’s hard to make a judgement. I think the color is in the right range, the aroma is pretty good…I get the roasty grains.

Porter with a little light...obviously still murky. But it's promising!

Porter with a little light…obviously still murky. But it’s promising!

A small sample of McQuinn's Robust Porter.

A small sample of McQuinn’s Robust Porter.

I enjoyed the taste, but it’s so early, it’s hard to get where it will end up. I feel pretty confident that it will from the one gallon glass carboy, using a sanitized baster, without the rubber bulb. When I opened the top, the was a mass, resulting from the krausen, in the neck that appears to have drained and dried out somewhat. When I tried to go through it for the sample, it dropped into the beer. I assume it will disintegrate and settle as part of the trub.

I still have my crab apple/pear/apple cider bulk aging  and I anticipate that continuing for a couple of months. I also have my muscadine wine bulk aging and I think I may be bottling that within a week or two.

Standard
Uncategorized

Day 160 Racking Crab Apple/Pear/Cripps/Ginger Gold Cider for Long Term and Pumpkin Ale

DSC05814

I needed to free up a fermentation bucket, and the cider that I made from crab apples, pears, Pink Cripps and Ginger Gold apples looked pretty clear, so that’s the one I decided to deal with. I racked from the 5 gallon glass carboy into a bottling bucket. From there, I racked to four 1/2 gallon glass carboys, filled to leave as little head space as possible, and capped. These containers were moved to an out of the way dark corner for bulk conditioning/aging.

I wasn’t too aggressive in getting every last drop, since I knew I was nowhere near having enough to fill another container. As a result, I got a good hydrometer sample and a little drinking glass sample. After I took and SG reading, both samples went into the refrigerator for additional tasting later. The immediate taste at room temperature pleasantly seems to have eased up on the tannin astringency that I tasted last time I was able to try a sample. It still needs some time, but it’s pretty nice. It also packs a wallop! The OG for this batch was 1.097 and it is currently at 0.993, which I’m confident will be the FG. That puts the cider at 13.65% ABV! Whew!

I also racked my Scottish Samhain Pumpkin Ale to the big glass carboy for some final clearing and making sure it’s absolutely finished fermenting before I bottle it.

Scottish Samhain Pumpkin Ale.

Scottish Samhain Pumpkin Ale.

I have still seen a bubble in the airlock up until recently and I don’t want to rush it. I really want to nail the carb on this beer. If I do, I think it’s going to be phenomenal! The body if full, the aroma is awesome, the spice is well blended and not overpowering. Love the color…it does, as my son suggested when he smelled it, remind me of a ginger snap cookie, but not as sweet.

Sample for checking SG with a hydrometer. (And for tasting!)

Sample for checking SG with a hydrometer. (And for tasting!)

The ABV is 7.74% and my volume is only 4 gallons. This may horrify some homebrewers, but I would rather sacrifice a tiny amount of alcohol by volume and have 5 gallons, instead of 4, so I added a gallon of bottled Culligan water. I’m having samples of the cider and the ale as I write this and I’m very happy…and have a nice little warm feeling. >grin<

Samples: Pumpkin left, cider right.

Samples: Pumpkin left, cider right.

Standard
Uncategorized

Day 157 Racking Scottish Samhain Pumpkin Ale to Secondary

Racking from the fermentation bucket to a glass carboy.

Racking from the fermentation bucket to a glass carboy.

The Scottish pumpkin ale has been transferred to secondary. I really need to mark my carboy, so I can be accurate with volumes, but it looks like I left a little less than a gallon in the primary bucket and I started with about six; so, I’m approximating 5.25 gallons in secondary. I added another can of pumpkin (roasted), a vodka soaked vanilla bean and another 2 tablespoons of the pumpkin pie spice blend to the carboy and racked the beer onto it.

Added the spice blend to the vodka and vanilla bean.

Added the spice blend to the vodka and vanilla bean.

Vanilla bean soaked in vodka for a week and pumpkin pie spice.

Vanilla bean soaked in vodka for a week and pumpkin pie spice.

It was a bit of a challenge getting the pumpkin into the carboy without making a mess. I put it into a Ziploc baggie and clipped on corner and squeezed it in.

Roasted canned pumpkin. Gathering it up to put in a baggie.

Roasted canned pumpkin. Gathering it up to put in a baggie.

Canned pumpkin, spread on parchment paper for roasting.

Canned pumpkin, spread on parchment paper for roasting.

With the volume of additions, once I’m done fermenting, I’ll probably come up a little under 5 gallons, but pretty close. There’s enough alcohol that I could top it off, if I want to.

I took a hydrometer sample and got a reading of 1.028 @ 76.4 F, which is 1.030 corrected for temperature.

Hydrometer sample.

Hydromter sample.

Currently 7.09% ABV, before secondary additions. Good color…seems like flavor is good, but I’m glad I’m adding more spices. I’ll taste the hydrometer sample again later (in the fridge) and see what the color looks like when it clears. The carboy has settled quite a bit already and looks nice.

Carboy secondary a few minutes after racking.

Carboy secondary a few minutes after racking.

I hope those flavors I added blend in well. Still pretty psyched about this beer!

Now that I’ve freed up a bucket, I may go ahead and rack the crab apple/Cripps& Ginger Gold apples, and pear cider to secondary. I’ll look into that tomorrow. I did take a small sample from the spigot on the bucket and it is very “green” tasting with a tannic astringency on the tongue. I’ll probably have to either back sweeten this on and pasteurize it after an extended bulk conditioning.

Standard
Uncategorized

Day 156 Final Racking for Caramel Apple Cider (Probably)

Should be the final racking for bulk conditioning of my Caramel Apple Cider.

Should be the final racking for bulk conditioning of my Caramel Apple Cider.

This is what will probably be the last racking for the crab apple/Pink Cripps apple cider that I have decided to call Caramel Apple Cider, due to the small addition of molasses and a cinnamon stick. It’s nice and clear now and I think I’ve managed to leave the rest of the small amount of sediment behind.

I had hoped to bump up the volume to 1-1/2 gallons, by boiling, cooling and adding 800 ml of water. There’s plenty of alcohol and I just don’t want to lose anymore volume.

Top-off water, boiled to sanitize.

Top-off water, boiled to sanitize.

I transferred the cider, by siphon, to a 2 gallon fermentation bucket, racking off of the sediment and trying to minimize oxygenation. I added the boiled water, cleaned my containers and refilled them.

Original gallon and bomber containers, along with the half gallon I had hoped to fill instead of the bomber.

Original gallon and bomber containers, along with the half gallon I had hoped to fill instead of the bomber.

Siphoned cider with boiled/cooled water added.

Siphoned cider with boiled/cooled water added.

Unfortunately, there wasn’t enough to fill the half gallon; so I wound up with the volume I started with, minus the sediment, plus enough for a hydrometer check and a nice sample for evaluation!

I measured the SG at 1.013, down from an OG of 1.102…even after the small water addition. That makes the ABV 11.68%. Incredibly, the aroma is fresh apple juice. The flavor is deceptively smooth and sweet, with a nice touch of caramel. The finish is a tummy warmer, though! Really, very nice.

Look at that color!

Look at that color!

I have been trying to carb all of my ciders so far, but the ABV on this one has probably already overwhelmed the Edinburgh Ale Yeast and I don’t think carbonation would be an improvement in this case. I did have enough to fill a test bottle. The cider should be good for a couple of months, but I’ll check the tester in a couple of weeks.

Racked off the sediment and maintained volume for bulk aging. Again, look at the color! And the clarity.

Racked off the sediment and maintained volume for bulk aging. Again, look at the color! And the clarity.

Soon, it will be time to do the “final” racking for bulk aging on the muscadine wine and rack the crab apple/pear/Cripps apple cider to secondary.  And finally, my Scottish Samhain Pumpkin Ale should be ready for secondary sometime next week. So many good things going on and they all take so much time!  The pumpkin ale should be ready before Halloween and should be good (maybe better) at Thanksgiving.

Standard
Uncategorized

Day 153 Racking Caramel Cider and Muscadine Wine

Keep on racking! Muscadine wine.

Keep on racking! Muscadine wine.

Racking day! I decided to rack the caramel cider and muscadine wine again today. I had to spend some time cleaning the kitchen, assembling vessels and utensils, making a new batch of sanitizer, etc.

I started with boiling some water in my starter beaker for 10 minutes, in case I needed to top off anything. Covered it and put it in an ice bath. Then I racked the cider. I completely filled a gallon, but the half gallon went down considerably. I didn’t want to top off that much with water, so I sanitized a 22 oz bottle and filled it. I used what was left to fill a tester bottle  to see what it does for carbing. Just an experiment…I want the rest to clear quite a bit more and maybe just condition awhile. The SG is 1.020 at this point and, overall, it’s looking good.

Cider in a 1-gallon glass carboy, a 22 oz beer bottle and a little carb tester experiment. Wine on right. Crab apple, pear and apple blend cider in the middle.

Cider in a 1-gallon glass carboy, a 22 oz beer bottle and a little carb tester experiment. Wine on right. Crab apple, pear and apple blend cider in the middle.

For the muscadine wine, the clarity is looking quite good and the color is pretty. I racked to two 1-gallon carboys and about 2/3  filled a half gallon carboy.

Racking to all glass containers.

Racking to all glass containers.

I did go ahead and add some water to this one from the beaker that I boiled. I figure this will work out okay when I combine it back with the two gallons for bottling. In the meantime, I can bulk condition the wine without fear of oxidation…or at least the risk is greatly reduced. I think the wine is done fermenting. It’s got an SG reading at 0.990, which is about where it was when I racked it last time, I believe.

The more recent cider, a blend of crab apples, pears, Ginger Crisp apples and Pink Cripps apples just had yeast pitched last night. Airlock activity is continuing to slowly build this afternoon.

I’ve had a little sample glass of the muscadine wine in the refrigerator for the last few days, following the previous racking and I’m sipping on it as I’m writing this.

Muscadine wine sample.

Muscadine wine sample.

It’s really quite good…obviously young, but not too sweet. A little tannin on the tongue. It’s not as muscadine-y as I thought it would be. I think it actually has a better “real” wine flavor to it. It’s not heavy. We could probably easily drink a bottle of this next Spring or Summer. We’ll see. I’m planning on hanging on to most of it until maybe around Thanksgiving 2016.

Standard