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Racking to Tertiary: Mowing Mt. Ranier

Racking to tertiary for clearing.

Racking to tertiary for clearing.

Looks like the Mowing Mt. Ranier Ale, Cherry-Citra “lawnmower beer” is done with secondary fermentation and dry hopping. I let it go a couple of extra days, just in case, because the cherries in secondary DID restart fermentation.

Secondary-fermented red cherries...giving up flavor and color.

Secondary-fermented red cherries…giving up flavor and color.

Once the small amount of krausen worked itself out, much of it precipitated to the bottom, just leaving the cherries floating. (Note: my little 1/2 gallon blackberry recipe looks good, too and I racked it as well. Not as much color imparted by the blackberries, but the flavor is interesting…good.)

After settling under refrigeration, the blackberry sample.

After settling under refrigeration, the blackberry sample.

Racked my little blackberry batch, too.

Racked my little blackberry batch, too.

The red cherries did impart some color that I would not have gotten if I had used all Mt. Ranier cherries; however, it IS a nice color. I removed a sample for tasting and to get an SG reading. The color, as I said, is nice. The flavor has pronounced cherry and citra, without being sweet or heavy.

Transferred back to clean carboy to clear for a couple of days.

Transferred back to clean carboy to clear for a couple of days.

Sample of Mowing Mt. Ranier Cherry-Citra Ale

Sample of Mowing Mt. Ranier Cherry-Citra Ale

The SG got down to 1.007, so the alcohol should be 4.73% ABV. That’s actually a little lower than the recipe estimated, but I’m actually very happy with that.

I cleaned and sanitized a bottling bucket and racked into it. I dumped the cherries, hops bag, and the small amount of trub that made it through the last racking. I washed, rinsed, and sanitized the carboy again and transferred the beer back into it. Looks good…pretty clear. I’ll give it a couple of days to settle and then it should be good to bottle.

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Belgo Paleo After 5 Day Dry Hop

 

Trub in Secondary

Trub in Secondary

The Belgo Paleo Pale Ale has been in secondary for awhile now and dry hops were added 5 days ago. This has been a strange brew. I thought I had done a pretty good job of leaving behind most of the trub when I transferred from primary to secondary; however, fermentation appears to have renewed and a new layer of trub is on the bottom. The dry hop addition was contained in a bag.

Floating bag o' hops

Floating bag o’ hops

While some might have disintegrated enough to pass through the bag, it shouldn’t have created the amount of trub that I have now! So, I’m thinking of getting this beer into a tertiary phase and taking another hydrometer sample. I’ll give it a couple of days to settle down and make sure it’s done fermenting. If it still seems to be going, I may have to let it go longer and add some more hops.

Okay, back to the beer…I have now racked the Belgo Paleo again. It turns out that the additional trub was, indeed, dissolved hops from the dry hop bag. I’m down to 3.9 gallons now, but I left the trub behind and I filtered the beer back into the carboy through a small mesh strainer, lined with cheesecloth.

Not a very fine filter, but did well enough.

Not a very fine filter, but did well enough.

The SG did actually drop a *little* more…down to 1.014. Maybe I’ll get this bottled over the weekend. I’m not going to add more hops and lose more volume!

After temp correction, 1.014 SG

After temp correction, 1.014 SG

Made another batch of kombucha today and added another SCOBY to the hotel. I gave a couple to a friend about 10 days ago and she has completed her first batch and has a second going! I know the SCOBYs look weird, but this stuff is good and healthy, so I’m going to keep it rolling and pass on the sodas as much as possible.

Looks weird. but you don't drink the SCOBY!

Looks weird. but you don’t drink the SCOBY!

 

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Day 165 Bottling Scottish Samhain Pumpkin Ale…Finally!

Well, it took awhile…32 days to be exact. Yesterday, I finally got to bottle the Scottish Samhain Pumpkin Ale and, if I got the priming sugar right and all goes well, this has the possibility of being pretty amazing! It just seemed to want to keep going…so I let it. And it did drop by another point over the last 10 days. The hydrometer sample looks nice and clear and wound up at 1.014.

Hydrometer reading.

Hydrometer reading.

Looks great!

Looks great!

That makes the ABV 9.06%…definitely in the “imperial” range. Or is it “wee heavy” for a Scottish Ale? Anyway, the aroma is nice and the flavor is terrific! Thanks goes to “Billy Klubb” at Homebrewtalk.com for the base recipe for his Scottish Ale…awesome recipe! I chilled the hydrometer sample to evaluate (a.k.a. DRINK!) later and it is really good.

Chilled sample for evaluation.

Chilled sample for evaluation.

I used 3.50 oz of corn sugar to prime for bottling. The priming sugar calculator that I have had the best luck put it at 3.40 oz for a Scottish Ale at 2.1 volumes or 3.66 oz for a Winter Ale at 2.2 volumes…so I just split the difference and crossed my fingers. I racked from the bottling bucket that I was using as tertiary to a second bottling bucket with the priming solution, so  it would mix thoroughly.

Racking onto the priming solution. Nice color and clarity.

Racking onto the priming solution. Nice color and clarity.

The bottling went smoothly. The calculation on my estimated 4.85 gallons said I would get 52 bottles and I actually filled 50 bottles, so I was pretty close. Now, the excruciating wait to see how it does in the bottle!

Fifty bottles of beer...not on the wall, but who bottle conditions their beer on the wall?! That's just silly.

Fifty bottles of beer…not on the wall, but who bottle conditions their beer on the wall?! That’s just silly.

Bottling the Scottish Samhain Pumpkin Ale...finally!

Bottling the Scottish Samhain Pumpkin Ale…finally!

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Day 161 Bottling Caramel Cider

Caramel Apple Cider

Caramel Apple Cider

Caramel Apple Cider…this little batch is going to be my best flavored cider ever. It will be still, rather than sparkling. I bottled 12 bottles from a gallon carboy plus a 22 oz bomber that have both been sitting in tertiary for a while to clear.

I racked the two containers both into a 2 gallon bucket, to combine and then racked from there into bottles.

Bottling from a 2 gallon bucket.

Bottling from a 2 gallon bucket.

The color is beautiful and clear amber. The taste is smooth and sweet, but not cloying. This batch was made with a combination of Pink Cripps apples and crab apples with a little molasses, a couple sticks of cinnamon and several cloves. The OG was 1.102 and the FG is 1.014, and the ABV is 11.55%. I look forward to seeing what this little batch tastes like in a couple of months…I may even hold back a couple of bottles until this time next year! With the high ABV and being so smooth already, this could be a dangerous drink!

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Day 155 SG Check on Samhain Ale

Yesterday, I could see that the activity in the blow-off tube had slowed way down…in fact, it had slowed the day before. I decided to remove the blow-off tube and install an airlock. (And took a quick photo.)

Scottish Samhain Pumpkin Ale. 4 days in primary and activity slowing.

Scottish Samhain Pumpkin Ale. 4 days in primary and activity slowing.

Last night and today, I haven’t seen any activity. I’m not convinced that it has finished fermenting yet, though, so I took a SG reading and it’s at 1.031 (corrected from 1.030 @ 74.3F). According to the recipe, it should make it to 1.023 to finish, so I’ll let it keep going. It’s only been 4 days since brewing. I don’t need to be terribly concerned with fermentation being quite done in primary, however, because it will go into secondary with more pumpkin, spice, and a vanilla bean (soaked in vodka). The sugar in the pumpkin could cause a little more fermentation, so I’m planning on giving it plenty of time. Then, I’ll probably do a tertiary for final clearing.

The hydrometer sample has gone into the refrigerator for a look at how it clears, color and flavor…later, but a small taste yielded a very nice flavor that I am quite pleased with, so far.

Hydrometer sample...nice color.

Hydrometer sample…nice color.

My ciders and muscadine wine continue to condition. The crab apple/pear/Cripps blend actually still has some airlock activity in primary, so another week? Probably.

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Day 140 Pasteurizing Tepache, Bottling Ginger Beer, Racking Cherry Belle Saison

Pasteurizing.

Pasteurizing.

 

I decided to go ahead and pasteurize the Peach-Pineapple Tepache. The test bottle was pretty hard. The sample I tasted was lightly carbonated, but I didn’t want to take a chance of overcarbing. I filled my pressure canner body, with the false bottom, with hot water. I used the bottles to be pasteurized as a measure of how much water to use. This served an additional purpose: warmed the bottles a little before pasteurization. I removed the bottles and put the pot on the stove. I brought the water up to 180F and removed the pot from the heat, placed the bottles in, partially covered with the lid, and set a timer for ten minutes.

Lid mostly covering the bottles.

Lid mostly covering the bottles.

Bottles in, off heat, at 180F

Bottles in, off heat, at 180F

When time was up, I removed the bottles to a towel on the counter to cool.

Pasteurized bottles, cooling.

Pasteurized bottles, cooling.

My next project was to bottle the non-alcoholic ginger beer.

Strained ginger beer (non-alcoholic)

Strained ginger beer (non-alcoholic)

I strained the solids out through a cheesecloth and the used a siphon and bottle wand to fill cleaned/sanitized bottles and capped them. They will need to carb for at least 24 hours and then be pasteurized.I believe this batch is too sweet, but I followed the recipe. I put the ginger and spices back into the fermentation bucket. Since they only sat for 24 hours, I feel like there is more flavor to give. So, I’m making a “second runnings” ginger beer that I am going to allow to ferment and produce alcohol.

"Second Runnings"

“Second Runnings”

I added 4 cups of water and measured the OG at 1.062. I may reduce the sugar a little in future batches.  Anyway, I put the bucket back on the heating pad and wrapped it in the Space Blanket.

Next, I got a quart of Culligan bottled water and boiled it for ten minutes and, while it was boiling, I siphoned the the Cherry Belle Citra Saison into a 1 gallon glass carboy for a tertiary stage, leaving behind the cherries and a little sediment.

Secondary leftovers from the Cherry Belle Citra Saison

Secondary leftovers from the Cherry Belle Citra Saison

The color is really nice and the cherry flavor is good. I think this will benefit from a little aging. After the boiled water chilled in the refrigerator, I topped off the saison to a gallon. It didn’t take the whole quart…maybe a pint. I’ll let this settle for a couple of days and then bottle it.

Racked Cherry Belle Citra Saison, before top-off.

Racked Cherry Belle Citra Saison, before top-off.

As for the main batch of Belle Citra Saison, I did an SG check and it was 1.000 at 83F. That’s 1.003, corrected for temperature. This should be ready to rack to secondary any time. When I do rack it, I’ll be dry hopping with an ounce of citra pellets.

Main Belle Citra Saison hydrometer sample.

Main Belle Citra Saison hydrometer sample.

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Day 139 Making Ginger Beer, Bottling Tepache, Checking Cherry Belle Citra Saison

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Tonight, I knocked out a couple little projects and checked up on one. My micro batch of Cherry Belle Citra Saison has a pretty color from the cherries and I think they’ve given up all they really have to offer. I’m going to rack this brew to tertiary tomorrow to settle for a few days before bottling.

A peek at micro batch Cherry Belle Citra Saison.

A peek at micro batch Cherry Belle Citra Saison.

I went ahead and strained my peach-pineapple tepache…it had a bubbly pellicle covering the surface. I siphoned out from under the surface and through a few layers of cheesecloth. I’m not sure it was necessary, but I feel good about it. The flavor is really nice. It’s sweet and tangy and the spice is coming through nicely.

Peach-Pineapple Tepache sample...sweet. tangy, spiced...good stuff!

Peach-Pineapple Tepache sample…sweet. tangy, spiced…good stuff!

The SG is 1.041 and I feel like it’s time for bottling. So I got that done and filled a soda bottle for carb testing. If it goes like I’m anticipating, I should be pasteurizing Monday morning (about 36 hours).

My other project for tonight was peeling a pound of fresh ginger,

A pound of fresh ginger, skin scraped off.

A pound of fresh ginger, skin scraped off.

 

shredding it in the food processor,

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Shredded fresh ginger.

and starting a non-alcoholic ginger beer for my brother in-law who is from Trinidad. I’m using a recipe from a cookbook he brought from Trinidad and it looks very similar to tepache, except it uses freshly grated ginger instead of pineapple skins. Here is the recipe:

Ginger Beer

1 lb fresh ginger, skin scraped off with a spoon, grated

8 cups water

Juice and zest from 1 lime

4 cups granulated sugar

1 stick cinnamon

4 to 6 cloves, whole

Directions: (I have adapted for my bottling procedure) Combine all ingredients in a 2 gallon fermentation bucket and stir to start sugar dissolving.

Ingredients in the fermentation bucket.

Ingredients in the fermentation bucket.

Seal lid and install an airlock. Place in direct sunlight for 1 day. (We are having rain, so I’m putting the bucket on a heating pad overnight and most of tomorrow.) Next day, strain. I assume that this would become alcoholic, if I allowed it to ferment longer, but that’s not the plan for this batch. Sweeten to taste, if necessary. Bottle. (I’m going to top off to a gallon with fresh bottled water to extend the batch a little.) Fill a soda bottle to use for judging carbonation progress. It should take a day or two. Pasteurize and store in a cool, dark place and refrigerate before opening. (Open over a sink or outside just to be safe!)

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