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Bottled Belgo Paleo

Bottling!

Ready for bottling!

I just finished bottling the Belgo Paleo Belgian Pale Ale and I wound up with 42-12 oz bottles. I thought I had more corn sugar on hand to prime with, but I only had 3/4 oz. So, I primed with table sugar. The recommended amount for a Belgian Ale is 1.9 to 2.4 atmospheres.With my history of overcarbonating, I looked at the lower end of the scale and the amount of sugar recommended is 2-1/2 oz; I went with a scant 2-1/8 oz. Always feels like a bit of a crapshoot, but we’ll see how THAT works out.

Bottling bucket.

Bottling bucket.

I did get a hydrometer sample again and the FG is confirmed at 1.015. My OG was almost dead-on at 1.060 (recipe says 1.059), but I just couldn’t get to the projected 1.009 FG. So, instead of 6.56%, I wound up with a respectable 5.91% ABV.

Nice color.

Nice color.

Flash makes it hard to see the line is actually 1.014...with temp correction = 1.015 FG

Flash makes it hard to see the line is actually 1.014…with temp correction = 1.015 FG

In an attempt to lessen the chances of overcarbonation, I cleaned all my containers and equipment with a solution of super washing soda from Arm&Hammer, rinsed and sanitized with Starsan. I ran the bottles through the dishwasher AND sanitized with Starsan. Keeping my fingers crossed!

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Brew Day Belgo Paleo

Ready to Brew!

Ready to Brew!

Brew Day! I’m actually writing this on the day after, but it was a long day. I had to help prepare for my older daughter’s baby shower and, after brewing and planting several things in the garden, I had to go help with the clean up. I was sore and tired last night!

First, I want to address the fact that I have had an ongoing problem with overcarbonation in several of my brews. Most have been darker beers…stout, porter, Scottish ale; but that may not necessarily have anything to do with it. I’ve tried backing down on priming sugar, extending the fermentation period, careful sanitizing procedures. I have been wondering if maybe the equipment I’m using or the bottles may need replacing or heavy duty cleaning, rather than rinsing and sanitizing. Before this brew, I soaked EVERYTHING in a solution of Arm & Hammer Super Washing Soda…carboy, buckets, utensils, hoses, siphon, airlocks and stoppers. Before I bottle, I will soak the bottles in the same solution, run them through the dishwasher (including heated drying cycle), and sanitizing. If this batch winds up overcarbing, I will have NO clue what to try next. Keeping my fingers crossed.

The recipe I brewed is a Belgian Pale Ale called Belgo Paleo and it sounds pretty good. It uses Green Bullet hops for buttering, Tettnang at 30 minutes and Saaz at 15 minutes and dry hop. The yeast is a packet of dry Safbrew Abbaye.

Pellet hops

Pellet hops

I followed my usual brew day procedures, with one exception: I used my new stainless steel wort chiller for the first time!

New stainless steel wort chiller

New stainless steel wort chiller

I didn’t have to buy 8 bags of ice this time! I set up the chiller with hoses and kept it in a bucket of sanitizer until ready to use. I put the chiller in the kettle for the last 15 minutes of the boil, to sanitize it.

Unfortunately, I can’t seem to manage leak-proof connections and a little water sprayed into the wort. It was right after flame-out, and I’m hoping it didn’t ruin the batch. I wrapped the connection in paper towels and the dripping happened away from the kettle, instead of into it. The chiller worked like a champ and my wort was down to pitching temp in under twenty minutes.

Most difficult part of the day? Pouring the wort from the kettle (actually, a S/S stock pot) through a funnel into the glass carboy. Next time, I’ll use a siphon! Should have aerated it well, though! And it’s a good thing, because the oxygen tank I have connected to an aerating “stone” evidently had the valve knocked open somehow and the canister was empty.

Ready for fermentation to start.

Ready for fermentation to start.

So, pitched the yeast and put on the airlock. There was action late last night and I heard that the Abbaye yeast is aggressive, so I switch the airlock to a blow-off tube set-up …

After fermenting 24 hours.

After fermenting 24 hours.

Blow-off tube and wrapped to keep light out.

Blow-off tube and wrapped to keep light out.

…and wrapped the carboy with a blanket to keep out light. The wort chugged all day today and is doing well, I think. As of tonight, about 32 hours after pitching the yeast, the bubbling has slowed slightly to once every few seconds.

Update: Steinpilz Gose: my brewbuddy came by and got the balance of the gose into a keg and is going to force carbonate it. I’m going to stick a couple of bottles in the fridge and we’ll compare when ready. Looking forward to that!

 

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Day 81 Racking the Blondes!

Racking from PFB to secondary glass carboy.

Racking from PFB to secondary glass carboy.

I started off the day with some cleaning and sanitizing chores and had my blondes racked to secondary before 10 a.m. I opened the box with my new 6 gallon glass carboy in it, took it out, washed it and sanitized it. Next, I fitted it with the nylon brew carrier and prepared an airlock.

For the strawberry blonde, I sanitized around the airlock and I prepared a hose to fit the spigot (primary fermentation was done in a bottling bucket). With the strawberry blonde on a table and the new carboy on the floor, I attached the hose to the spigot and dropped the other end down in the glass carboy. Next, I removed the airlock from the lid of the bottling bucket, so a vacuum would not be created. I opened the spigot and let the strawberry blonde flow into the carboy.

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I do like seeing the liquid in the glass…last time was with my little pineapple experiment, “Pineapple Tinker”…which is still bottle conditioning. The convenience of the spigot on the bottling bucket is nice, but siphoning isn’t so bad.

Strawberry blonde, racked to secondary for clarification.

Strawberry blonde, racked to secondary for clarification.

The strawberry blonde has an interesting pinkish color to it; however, it is very murky at this point. I am very interested in what the beer will look like when it (hopefully) clears. I did manage a sample to double check the SG and it is dead on 1.010 according to the hydrometer, so that should be an FG of 1.011 with adjustment for temperature, assuming no further fermentation in secondary.  Never one to pass the opportunity to taste a hydrometer sample, I indulged to further educate my beginner’s palate! The flavor is…interesting, at this point. I would not expect a burst of fresh strawberry flavor. It definitely tastes of fermented fruit…sort of  a musty, winey flavor. From what I have read from other’s experiences, I’m hopeful that this flavor will clean up and back down a little with clarification and bottle conditioning. I do get some hop bitterness, but not overpowering…it’s there right at the front and then again in the finish. I think I’m getting kind of a strawberry jam-like aroma…nice.

The trub in the strawberry blonde PFB looked nasty…but then, they always do. This batch with the strawberries, though, was weird…it was like a strawberry vampire had sucked the color out of them!

Mmm...fermented strawberries!

Mmm…fermented strawberries!

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After some cleaning chores to finish up the strawberry blonde process for today, I turned my attention to the “Plain Jane” blonde. For this one, I prepared and sanitized another 2 gallon primary fermentation bucket (PFB) and airlock. I also sanitized a hose and my siphon, since there is no spigot on the PFB’s. When I opened the bucket, the plain blonde was, not unexpectedly, more clear than the strawberry blonde.

Plain Jane Blonde in PFB

Plain Jane Blonde in PFB

I siphoned into the new PFB and noted that the color looked good. Being an extract brew, it is a dirty blonde…but who doesn’t like their blonde to be dirty? (Ahem) Moving along. I am missing my little racking tip that helps keep the end of the siphon tube off of the bottom of the bucket, so I had to be careful not to pick up any trub off the bottom. Thankfully, the trub (lees?) was pretty thick and settled. Would it be the correct use of the terminology to say that the trub had excellent “flocculation”? Anyway, siphoning was a snap and i was able to drag my finger through about 1/3 to 1/2 in sludge on the bottom without the path collapsing on itself for several seconds.

Plain Jane trub

Plain Jane trub

I did not want to waste any of this beer on hydrometer sampling, since it’s only about a gallon and a half, but it looked and smelled good. Sealed the lid and installed the airlock and finished my clean-up duties.

I’m betting that the strawberry blonde will take longer to clear than Plain Jane, but I will probably wait to bottle them both at the same time, for convenience. Stay tuned! Next brew will be a Chocolate Milk Stout with Costa Rican cocoa nibs and husks and lactose.

7:45 p.m.   Drinking a Citra Citrus American Wheat. This has got to be my greatest addition to the world of brewing to date! Everything is just right…aroma, color, bitterness, citrus …everything. This one MUST be done again. Soon.

Citra Citrus American Wheat...oh YES!!!

Citra Citrus American Wheat…oh YES!!!

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Day 77 Goosing the Strawberry Blonde and Bottling the Wheat Citra Citrus

Opened strawberry blonde after 24 hours to inspect. (I drew off the gallon for DME addition from the spigot.)

Opened strawberry blonde to add DME wort. (I drew off the gallon for DME boil from the spigot.)

A busy day today. On the recommendation of some people on http://www.homebrewtalk.com, I decided to make a run back to the brew shop and get some dry malt extract (DME) to bump the specific gravity of the strawberry blonde and plain blonde brews that I did yesterday. The specific gravity was 1.034 at 75F (1.035)…well below the target of 1.053. I’ve done this enough now that I think I’m taking the measurement correctly and it could be due to the higher volume that I wound up with…a total of about 7-1/2 gallons. There’s 1-1/2 gallons of plain blonde ale and about 6 gallons of strawberry blonde (including the 6lbs of strawberries). As of late morning, the main bucket was gurgling nicely and the blow off is seeing some action, but not out of control. The plain blonde in the small bucket is just starting to see some action.

At the home brew shop, they crunched the number for me and concurred that 3 lbs of DME should put me back on target and, using some of the existing wort, will lover my yeast count a little, but will keep me from increasing the already high volume in the main bucket.

So, at home again, I sanitized a 1 quart measure and removed a gallon of wort form the strawberry blonde. I put the wort into a stock pot and brought it to a boil. I added the DME, while stirring, until it was dissolved and incorporated. Watching carefully for boil over, I boiled for 15 minutes.

Drew off 1 gallon of strawberry blonde wort. Added 3 lbs DME at boil.

Drew off 1 gallon of strawberry blonde wort. Added 3 lbs DME at boil.

I skimmed off a few suds and then chilled the DME wort to 75F in an ice bath in the kitchen sink.

Ice bath chill.

Ice bath chill.

I measured the wort at 17 cups and divided that between a total of 7-1/2 gallons of wort (I just realized that I didn’t account for the gallon that I took out…dang. Shouldn’t matter too much, though.). I put 13-1/2 cups of the DME wort into the strawberry blonde fermentation bucket and 3-1/2 cups in the plain blonde bucket. The only problem is that the SG …what I will be using for my OG is still under what we worked out. It is just 1.040 @ 75F (1.041)…and I’m second guessing my abilities on the hydrometer reading thing. If I’m accurate though, and I attain the 1.010 that is estimated, then the ABV will be 4.07%. It’s not optimal, but it is acceptable. The sample looked and tasted pretty nice.

Strawberry blonde hydrometer sample

Strawberry blonde hydrometer sample

A little muddy at this point, but I think fermentation and the process will clear it up nicely.  Cleaned up and prepared for bottling my American Wheat Citra Citrus. The fermentation resumed pretty quickly on the blonde ales.

Blow off action.

Blow off action.

On to the bottling…all the usual bottle washing/sanitizing, equipment sanitizing. I’m using some of my newly acquired bottles.

Nice, clean bottles.

Nice, clean bottles.

Thankfully, they are in decent boxes with six-pack holders for dividers. The box flaps and handles are in a little rough shape on some, but not destroyed…definitely usable. I could use an empty bottle box or two for the loose bottles that I have. I should ask at the brew shop if they sell the boxes only, next time I go there.

Anyway, the bottling went smoothly. I filled a case and capped it and then did the second one and capped it. I did get a yield of exactly two cases…the last bottle was a struggle.

First case of the American Wheat Citra Citrus.

First case of the American Wheat Citra Citrus.

I marked it, just in case it had any trub in it. Because I racked pretty carefully a couple of days ago though, it was all rather clear.

Nice and clear American Wheat Citra Citrus...ready to bottle.

Nice and clear American Wheat Citra Citrus…ready to bottle.

The color looks good…a little dark, but it IS an extract recipe, so that’s expected. The flavor has a great citrus punch with a really nice hop bitterness…not overpowering, though.

Sample of American Wheat Citra Citrus...very encouraged!

Sample of American Wheat Citra Citrus…very encouraged!

And the aroma is a-maz-ing!!! The combination of the citra hops late additions and the citrus work very well together! I am VERY much looking forward to the first bottle of this batch! I didn’t check the SG before bottling, but I did check it at the final racking and I don’t think it would have changed since then. It was 1.010@72F (1.011) at that time. I’m going with that as the FG. The OG was 1.044@75F (1.045), so the ABV would be 4.46%, which is very close to the estimated 4.4% ABV.

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Day 67 Bottling Great Weisse Shark (with cool labels!)

Last night, I stayed up for awhile and worked on labels for the “Great Weisse Shark” wheat beer for my friend. He is a diver and offering a Megalodon tooth for a batch of beer. Of course, absolutely! I like what I came up with.

The background is actually a light blue.

The background is actually a light blue.

This morning, I racked the hefeweizen to a second bottling bucket, mainly to get it off the lees.

Trub

Trub

drained from primary into second bucket for bottling.

drained from primary into second bucket for bottling.

There seemed to be a fair amount in suspension. I hope it will settle a bit more over the course of the day, before I bottle it. Hefe’s aren’t really supposed to be crystal clear…part of the style. It seemed a little dark, though. SG is 1.012, so it’s ready.

Priming sugar solution is in the bottling bucket. Racking for bottling.

Priming sugar solution is in the bottling bucket. Racking for bottling.

Sample for evaluation...color, taste, hydrometer.

Sample for evaluation…color, taste, hydrometer.

I took a sample to the home brew store and the guy there said it looked and smelled good. Extract recipes are going to be a little dark, just because of the extract. So, with my mind at ease, I bought some bottles and caps and will be bottling later!

6:30 pm   I had just enough bottles to knock out the hefeweizen. I had to transfer a few beers to growlers and soak/scrape some bottles, but I got it done! I suppose I should drink some beer tonight, before it goes flat…dang. The batch yielded 47 twelve oz bottles and 2 twenty-two oz bottles.

Bottling!

Bottling!

The FG is 1.011 (adjusted). The OG was 1.042, so the ABV should be a nice sessionable 4.2%. The flavor that I got from the hydrometer sample was pretty good…I’m thinking this is a good one. For summer, maybe a little citrus peel at the 50 minute mark and some more at 60 minutes? I will hold back the twenty-two oz bottles and maybe 2 or 3 little ones, so I can test when they are ready. The recipe says age 7 days…sounds too short to me. Home brew shop guy says he likes to drink them young. Just have to figure when they are carbed enough to drink and go with it.

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