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I’m a Grandpa! (And General Update on Brews)

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Let’s just get this out of the way: Yes, I’m a Grandpa! My grandson was born on April 17, 2015 @11:23 p.m. and weighed in at 7 lbs 13 oz. I’m as proud as I can be!

Okay, back to brewing and fermenting stuff. Three things: Steinpilz Gose, Belgo Paleo Pale Ale, and kombucha.

The Steinpilz Gose has been in the bottles for a couple of weeks now an my friend picked up the rest for kegging  a little over a week ago. I have opened a bottle and tried it and she has tried it from the keg. Unfortunately, she does NOT like mushrooms, so it isn’t really her “thing”, but she said that it is “technically” good. Haha…I’ll take it. I think the bottled version needs more carbonation, but it is not bad. There’s not much aroma, but what I get is that German wheat beer smell with the earthiness from the mushrooms. The flavor is good…definitely has the German character. As for the gose style, I thing the tartness is good, but it could use just a little more salt. The earthy mushroom flavor is very present, but not overpowering. I look forward to trying the kegged version and getting some feedback from some more people (that like mushrooms, hopefully!).

Steinpilz Gose from the bottle after about 2 weeks.

Steinpilz Gose from the bottle after about 2 weeks.

Belgo Paleo. This has been an odd start. The home brew shop guy said the yeast, Safbrew Abbaye, is the one some brewers use for Belgian trippels and quads, so to not let it go crazy…maybe put it in my spare shower and run some cold water into the tub to lower the temperature a little. The first two days, the yeast ripped into the wort…it actually seemed finished after three days. Late at night on day 2, I replaced the blow-off tube with an airlock and moved the carboy to the shower and added water to the tub. The initial temps were around 70-72F. The tub water slowly leaked out over the course of a week. Last night, I took a sample for hydrometer testing and the temp was 68.5F. The thing is, the SG is 1.020 and it is supposed to get down to 1.009. I reached out to my online brewing friends and it was suggested that I should have increased the temperature after the first day or two…exactly opposite of the advice from the LHBS guy. *steam* I have brought the carboy back into the kitchen and need to check it in another week.

Belgo Paleo at S.G. 1.020

Belgo Paleo at S.G. 1.020

Kombucha…I have SCOBY’s to spare and plenty to share! The 1 gallon jars with spigots are working out great for draining off the ready-to-drink kombucha.

Fresh batch, ready to start fermenting.

Fresh batch, ready to start fermenting.

SCOBY Hotel

SCOBY Hotel

Fresh batch, ready to start fermenting.

Fresh batch, ready to start fermenting.

Now I can add the tea, sugar, and water back without having to remove the SCOBY and extra starter kombucha to start the next batch. I am on a fairly regular staggered schedule 2 batches fermenting and 1 batch in the fridge to drink.

In the fridge to drink.

In the fridge to drink.

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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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Racking Steinpilz Gose to Secondary Fermentation

Time to rack the gose.

Time to rack the gose.

 

The Steinpilz Gose has slowed way down on the airlock bubbling. I don’t want the porcini mushrooms to rot, so I’m racking to secondary, to finish fermentation without the mushrooms and trub.

Chunk of floating 'shroom. Trub, Time to rack!

Chunk of floating ‘shroom. Trub, Time to rack!

The specific gravity is down to 1.015 and the target is 1.011, so it doesn’t have far to go, but, again, I’m not going to rush it. I still need to get my carbonation issues under control.

Speaking of the carbonation issues, I did my primary fermentation in my glass carboy, instead of my plastic bottling bucket. I also bought a new hose for the racking process and racked to a plastic carboy…a “Bubbler” by Northern Brewer, that was given to me by a brewer friend who doesn’t use it anymore.

Racked to a plastick Bubbler for secondary fermentation.

Racked to a plastick Bubbler for secondary fermentation.

Everything was well-washed and sanitized. I’m hoping for the best when I bottle, but my friend is going to keg a couple of gallons for comparison. I’ve never kegged before, so that’s kind of exciting!

Back to today’s process: everything went smoothly and I wound up with just under 5 gallons. I took a hydrometer sample, as mentioned above and it looked good. I tasted the sample and I think it’s good.IMG_20150228_170311015

1.014 @ 68F = 1.015 SG

1.014 @ 68F = 1.015 SG

I taste the mushroom, but it’s not overpowering. I don’t think the mushroom tea at bottling step will be necessary; but it might need more salt. The original gravity was 1.054 and the current SG of 1.015 puts the ABV at a little over 5%. It should finish around 5.25% ABV. I’m going to let the Gose go for at least 10 days in secondary…maybe 2 or 3 weeks. Maybe a week in tertiary…we’ll see. Right now, I’m feeling pretty good about it. Cheers!

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