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Day 134 Status Citra Saisons and Diet Root Beer

Switched back from blow-offs to airlocks

Switched back from blow-offs to airlocks

A quick update on my current projects: 1) Diet Root Beer. I prepared a replacement cap for my test bottle, I opened the tester and heard a slight CO2 escape. I poured a very small amount in a glass. There were very few bubbles. The soda was obviously undercarbed, but had some…hopefully, that will continue to increase! The flavor was strong on the root beer and not overly sweet, but it does have a little “diet” aftertaste. It’s okay, though, for the trade-off on sugar. I’m just hoping it carbs enough! Next time, maybe a little sweeter. I may have to find a way for a little more sweetness and a little less aftertaste without upping the sugar too much.

2) I switched back to regular airlocks for the Citra Saisons this afternoon. The action seemed to have relaxed sufficiently. Still on the heating pad on “low”  and wrapped in the Space Blanket. The main batch is bubbling about every 8-10 seconds and the little bonus gallon, that I’m going to rack onto vodka soaked cherries, is at about 18-20 second intervals. Looking good! A lot of trub…I’ll probably get 4-1/2 to 5 gallons out of the big carboy and 2/3 gallon on the small one, but they should be good!

3) Moving the Hi-Nelson Saison w/Hibiscus to storage. They were bottled on July 27th. Should be a couple of weeks before I open one and a month before I expect them to really be ready.

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Day 112 IPA Sample and Soda Bug Progress

Major Nelson's IPA test bottle.

Major Nelson’s IPA test bottle.

I chilled my partial “tester” bottle of IPA earlier today. This evening, I opened it and poured it slowly through a cheesecloth lined sieve into a glass. I think that process pulled most of the carb into the head, because there was a big head and little carb. The reason for the filtered pour is because it looked like there were some floaters in the beer. Anyway, the aroma and flavor were both good. I’m looking forward to the final product!

The ginger starter for making soda seems to be coming along okay. I did add more water with the second ginger and sugar addition. I made a third ginger and sugar addition today.

Giving the "bug" a swirly every now and then.

Giving the “bug” a swirly every now and then.

Getting s few bubbles in the "Ginger-Mint Bug" for making soda.

Getting s few bubbles in the “Ginger-Mint Bug” for making soda.

The pineapple-mango melomel continues to carboy condition. All seems steady…nice and clear…pretty color. Maybe another month to bottling.

Pineapple-Mango Melomel (Fruit mead). Look at that color!

Pineapple-Mango Melomel (Fruit mead). Look at that color!

I’m hoping to brew this weekend…maybe tomorrow. I’d like to do a Scotch Ale, but the fermentation temperature requirements may be too low for me to control. I’ll consult the home brew shop…maybe a rye of some kind?

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Day 36 Brewing Dry Stout

Extract, grains, oats and hops for Dry Stout

Extract, grains, oats and hops for Dry Stout

Spent grains and oats

Spent grains and oats

Wort, after grain steep

Wort, after grain steep

The boil was good…no problem with the malt extract and the only hop addition was at the beginning (60 minutes). I moved the wort to a sink with ice water and brought the temperature down to 90F. Poured the wort into a bottling bucket and topped off to 2-1/2 gallon…maybe a little over. I was making sure that I wasn’t measuring the foam, but I may have gone slightly more. The recipe estimated that the OG would be 1.043 and I got 1.036 @72F, adjusted to 1.037 for calibration. This should be a pretty low alcohol brew. The recipe came up with 4.1%. With my lower OG, mine would be 3.54%, if I reach the estimated 1.01 FG.

Last few minutes of the boil

Last few minutes of the boil

I am pleased with the color and the flavor. Now it’s up to the yeast to work its magic! I’m using Safale s-04 yeast. The recipe doesn’t specify and the guy at the brew shop said s-04 would be fine and it is also what I use for some ciders.

Just over 2-1/2 gallons fermenting, not counting foam.

Just over 2-1/2 gallons fermenting, not counting foam.

I pitched half of a packet of the yeast in and sealed it/airlocked. I should have 5 to 7 days in fermentation.

On another topic, I gave the bottles of cider batch #4 a tip upside down and a swirl. Thinking it might wake up the yeast, if there’s any left. That was yesterday. Today, I opened my test bottle. No sound. Poured a very small amount into a glass and resealed the flip top. Color looks good and taste/sweetness are great…but…no carbonation at all. I have read that sometimes it happens 4 or 5 weeks after bottling, so I’ll keep an eye on it. If it never carbs, it will be a nice still cider. I wonder if I could use it in a SodaStream? Hmmm.

Last night, I also opened my first test bottle (ever) of crabapple cider.

Tiny Bubbles!

Tiny Bubbles!

test bottle, cider batch #1

test bottle, cider batch #1

This one was the tester for cider batch #1…what eventually came to be known as Sherlock’s Cumber, Batch #1. This bottle was primed with Munton’s CarTabs, which I did not use on the full batch. This bottle was dry and had a little less carbed than I prefer. I would have liked it more if it had be a little more “crisp”. Not bad for a first batch though. We’ll try some more at New Year’s Eve and see if the bottles primed with priming sugar are any better.

10:15 pm Stout progress: there is pretty aggressive bubbling in the airlock. It goes of about every 9 seconds, but when it goes, it perks several times. This is only my second time brewing beer and first time using the bottling bucket for fermentation. Cider batches and other beer batch were fermented in a 2 gallon primary fermentation bucket and they all seemed to bubble at increasing, then decreasing intervals, but not with the vigor being experienced this time. Just single bubbles in the past. I guess it could be due to the size of the bucket or the type of beer. Whatever the reason, it seems to be fermenting nicely.

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