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


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


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


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!



Day 154 Brew Day! Scottish Samhain Pumpkin Ale

Samhain label...no artist to credit, but it's beautiful!    Not for sale, so I guess it's okay.

Samhain label…no artist to credit, but it’s beautiful! Not for sale, so I guess it’s okay.

After I picked up a new oxygen canister and some bags of ice, I set up for brewing my Scottish Pumpkin Ale that I’m calling “Samhain”, which is the Celtic version of Halloween and is pronounced “so-win”.

The recipe is a modification of a Scottish Ale recipe from a member at www.Homebrewtalk.com. I put the recipe together like this (but note the changes as I brewed!):

Scottish Samhain Pumpkin Ale

Original Gravity: 1.068 Final Gravity: 1.019 ABV (standard): 6.49%

IBU (tinseth): 30.47 SRM (morey): 19.58


Amount Fermentable PPG °L Bill %

14 lb United Kingdom – Maris Otter Pale 38 3.75 73.7%

1 lb American – Caramel / Crystal 80L 33 80 5.3%

0.75 lb United Kingdom – Brown 32 65 3.9%

4 oz Molasses 36 80 1.3%

3 lb Dry Malt Extract – Light 42 4 15.8%***

19 lb Total


Amount Variety Type AA Use Time IBU

1 oz East Kent Goldings Pellet 5 Boil 60 min 19.79

0.5 oz Fuggles Pellet 4.5 Boil 60 min 8.91

0.5 oz Fuggles Pellet 4.5 Boil 5 min 1.78

Hops Summary

Amount Variety Type

1 oz East Kent Goldings Pellet 5

1 oz Fuggles Pellet 4.5

Mash Guidelines

Amount Description Type Temp Time

5.5 gal BIAB Infusion 158 F 60 min

2 gal modified sparge Fly Sparge 168 F —

Other Ingredients

Amount Name Type Use Time

29 oz Pumpkin, canned, roasted 30 minutes at 425F,  Boil 15 min

29 oz Pumpkin, canned, roasted Other Secondary 0 min

2 tbsp Pumpkin Pie Spice Spice Boil 0 min

1 each Vanilla Bean, split Flavor Secondary —

2 oz Vodka, to soak vanilla bean Other Secondary —


White Labs – Edinburgh Scottish Ale Yeast WLP028

Attenuation (avg): 72.5% Flocculation: Medium

Optimum Temp: 65 – 70 °F Starter: Yes

Fermentation Temp: 70 °F Pitch Rate: 1.25 (M cells / ml / ° P)

393 B cells required (Guess…I have no experience calculating this.)


Method: Corn Sugar CO2 Level: 2.4 Volumes

Target Water Profile: Cary Town Water

Method: BIAB

Style: Holiday/Winter Special Spiced Beer

Boil Time: 60 min

Batch Size: 5 gallons (fermentor volume)

Boil Size: 7.5 gallons

Boil Gravity: 1.045 (recipe based estimate)

Efficiency: 35% (brew house)*** 

Source: Matt Miller

Non-grain fermentables added at 60 minutes.

Irish Moss added at 15 minutes.


***So, there were a couple of issues that required some changes. The efficiency that was the default in the recipe builder for Brew in a Bag (BIAB) brewing was 34%  and I evidently get double that.

Sparging...kind of.

Sparging…kind of.

Set up for a rigged "sparge". Seems to do the job.

Set up for a rigged “sparge”. Seems to do the job.

After the mash, I had an SG of 1.075, which was already better than projected and I had not yet added the 3 lbs of DME I thought I would need to add to the boil…so I omitted it entirely.

The process went smoothly. If anyone is interested, there are other posts that go through the process. The color is really nice!

Nice color!

Nice color!

Sorry the photos aren’t better…*someone* took my camera to use at a Demi Lovato concert and didn’t bring it back in time. I had to use my phone’s camera. I did chill the wort down to 76F, using an ice bath.

Ice bath chill

Ice bath chill

Then I pulled a sample, oxygenated the wort for 2 minutes using a sanitized oxygen canister and “oxygen stone” set-up and pitched my Edinburgh Ale Yeast (that I harvested from a previous batch of cider). I had prepared a starter for the yeast in advance and it was very active. I don’t have experience with “pitch rates”, but I believe I have plenty of yeast cells for the job. Since the volume I wound up with is about 6 gallons, in a standard fermentation bucket, and I have seen this yeast ferment very aggressively, I went ahead and set up a blow-off tube  to keep from fouling the airlock.  The yeast was pitched around 5:10 pm. As of 9:45 pm, I’m hearing a little action in the blow-off tube.

Blow-off tube.

Blow-off tube.

Now, aside from the process, let’s talk about the sights, smells, and flavors! I made my own pumpkin pie spice blend, using cinnamon, cloves, ginger and nutmeg. I did freshly grate the nutmeg. Also, the ginger has been around along time, so I supplemented it with a little grated fresh ginger. I roasted a can of Libby’s Pumpkin, spread on some parchment paper, on a baking sheet, at 425F for about 30 minutes. It wasn’t particularly pretty, but it picked up a few dark spots from caramelization and lost a lot of water. I kept the pumpkin in a sanitized storage container until I was ready for it.

Roasted, canned pumpkin

Roasted, canned pumpkin

The wort took on a great brown color with a dark orange-ish shade to it. Really nice! And the aroma and flavor from the pumpkin and spices are very good, too. I think this is going to be a VERY good beer.

Using the hydrometer sample, the OG came in at 1.083 and, if the attenuation rate is accurate, the ABV will be 7.91%; however, in my experience, the SG isn’t going to stop at 1.023…so, the ABV will likely be over 8%. And, this sample was also the basis for the flavor and color evaluations.

Hydrometer sample...settling a little.

Hydrometer sample…settling a little.

An update on the ciders and muscadine wine: the wine is basically bulk aging and clearing nicely. I’ll eventually rack it…maybe a couple more weeks, and let it go a few months, before I bottle it. The Caramel Cider made with crab apples and Cripps apples is pretty much bulk, aging as well. It did have a little airlock activity going on for a while after racking…not regular or often, though. It has almost stopped now, I think, so I’ll probably rack that a final time in about a week. Maybe bottling in two weeks. The crab apple, pear and Cripps apples cider…no name for it yet…is still bubbling pretty regularly in the airlock. It probably won’t be bottled for a month.

I think I’m learning that it pays to take a little extra time. Excess sediment in the bottom of bottles seems to be messing with my carbonation after bottles have been around for a couple of months. And I like my ciders to have very good clarity…not as huge a deal for all beers, but some. (For instance, wheat beers are actually supposed to be a little hazy.) So, slow down…get it right. Give it another week. It can only help!

Update: 9/15/14  Getting very good action in the blow-off on the Samhain Pumpkin Ale. It hasn’t fouled and it isn’t quite what I have heard some describe as “Rhino farts”, but it is almost constant bubbling.

Update:  9/15/14  Opened the test bottle of the caramel cider to see what it’s doing. No carb at all. The ABV is a hefty 10.89%, though and the flavor is nice. Color is good. Finished product will be more clear.  Alcohol may have pushed the Edinburgh Ale yeast past its tolerance…may have to explore options, if I want to carb.

Caramel Cider tester bottle...no carb; lots of alcohol.

Caramel Cider tester bottle…no carb; lots of alcohol.


Day 152 Started Another Batch of Cider

Washed and sorted crab apples. Over 20 lbs. Gotta use 'em!

Washed and sorted crab apples. Over 20 lbs. Gotta use ’em!

Realizing that I have a bunch of foraged crab apples left to use and the clock is ticking, I started another batch of cider today. I started with the juice from about 5 lbs of crab apples and then added juice from 5 pears, 3 Ginger Crisp apples and 4 Pink Cripps apples and a little bottled lemon juice to keep the apple and pear juices from browning too much. Altogether, I got about 3/4 gallon of juices.

Blend of juices from crab apple, pear, Pink Cripps apples and Ginger Gold apples

Blend of juices from crab apple, pear, Pink Cripps apples and Ginger Gold apples

I put that juice into a 5 gallon bottling bucket with the pommace from the crab apples, tied in a cheesecloth bag. I didn’t have enough cheesecloth on hand to fit the apple/pear pommace in, but that’s okay.

Juice, water, sugar, cinnamon, yeast nutrient, campden tablets and pectic enzyme.

Juice, water, sugar, cinnamon, yeast nutrient, campden tablets and pectic enzyme.

I stirred in 5 lbs of sugar, 2 cinnamon sticks, 2 teaspoons of yeast nutrient, 2 crushed campden tablets and a 1/2 teaspoon of pectic enzyme. Then I added a gallon plus 6 cups of water and stirred. It was so close to 3 gallons that I decided to top up…just a couple of extra cups. I checked the SG and it’s around 1.110-ish. I’ll get the official OG tomorrow, before I pitch yeast. Sometimes the sugar isn’t completely dissolved at this point and the reading could be off. I sealed the bucket and set it aside.

My next step was to begin a yeast starter from my harvested Edinburgh yeast.

making starter wort for yeast.

making starter wort for yeast.

I boiled a 1.040 wort for 10 minutes made from light DME and chilled it to about 77 F.

Chilling the starter.

Chilling the starter.

I then added about half of the contents of my 1/2 pint jar of yeast slurry to the starter. I’m out of yeast nutrient, so I hope the yeast is healthy enough without it! I’ll see where the progress on the yeast starter is tomorrow morning.

Ready to build that yeast!

Ready to build that yeast!

Update: 9/8/14   Cold crashed the yeast starter early this evening. About 9 pm, I drained off the excess liquid, opened the lid on the cider, removed and squeezed the cider out of the cheesecloth bag of pommace  and drew off a hydrometer sample. The OG is 1.096 at 72.9 F, so corrected =1.097. I pitched the Edinburgh Ale yeast, stirred and resealed the lid. I refrigerated the hydrometer sample to sip later. Very sweet, as expected. As of midnight, no visual on airlock activity. I will check it in the morning. Pretty sure it will be rockin’ soon. Starter was vigorous, as was the batch I harvested it from.

Update: 9/9/14   Airlock bubbles in latest cider batch at 10 a.m. Not very aggressive yet, but it’s going. By the way, tasting the hydrometer sample that I had chilled leads me to believe that this is going to be a nice clean, crisp cider after the sugar is converted.

Refrigerated cider blend OG sample. Clean and bright! 1.096

Refrigerated cider blend OG sample. Clean and bright! 1.097


Day 148 Pitching the Yeast in Crab Apple/Pink Cripps Cider

Opening cider bucket to pitch the yeast.

Opening cider bucket to pitch the yeast.

Edinburgh yeast starter…pulled from the fridge and decanted. Opened the cider bucket and removed the cheesecloth bag of apple/crab apples pulp and squeezed out the juice. I will compost this material.

Apple/Crab Apple "must"...pulp, fiber, stems, etc.

Apple/Crab Apple “must”…pulp, fiber, stems, etc.

I added the yeast slurry to the cider and stirred well. I did pull a hydrometer sample and it is very sweet and reads 1.100 at 78.2F, so that comes out to an OG of 1.102. I tossed in a couple cinnamon sticks and 8 whole cloves that I had sanitized with Star-San.

Cider bucket and flask with yeast starter.

Cider bucket and flask with yeast starter.

Cider with cinnamon, cloves, molasses and yeast added.

Cider with cinnamon, cloves, molasses and yeast added.

I also added about 1/4 cup of molasses…just a touch. The time was about 9:15 a.m., so let’s see if the Edinburgh Ale Yeast  takes off and when.

I also checked on the muscadine wine. The aroma when I opened the bucket was less appealing than it has been.

Muscadine wine fermentation bucket.

Muscadine wine fermentation bucket.

Still a lot of effervescence and nice color. I stirred the bag under and mixed the liquid well. I took a small sample in the stirring spoon and resealed the lid. The sample did not have any off-odor, still tasted of muscadines and is sweet; however, the alcohol level is definitely rising!

Stirring things up.

Stirring things up.

By 2 pm, I noticed airlock action in the cider bucket, so I guess my revival technique was successful and the subsequent starter that I made worked. as well. Sweet! As of tonight, it’s a fairly regular slow heart beat type of bubbling.

The muscadine wine continues a fairly vigorous activity.

Update, morning 8/27/14: I opened and stirred down wine again…same as yesterday. No problem. I also opened the cider bucket and saw more krausen than I expected.

Stirred the krausen down.

Stirred the krausen down.

Crab Apple/Pink Cripps Cider...quite a bit a krausen!

Crab Apple/Pink Cripps Cider…quite a bit a krausen!

I stirred it down and resealed the lid. About an hour later, I found that the yeast had kicked in in big time! The airlock was fouled, so I immediately set up a blow off to remedy the situation.

Blow off set-up on the cider bucket.

Blow off set-up on the cider bucket.







Day 137 English Ale Yeast Starter, Updates on Tepache, Citrus Saisons

Decided to go ahead and pick a yeast that I got when I took the SouthYeast class and grow it by making a starter. I picked the WLP028 English Ale Yeast because it is recommended for Scottish/Scotch Ales and ciders…both of which I would like to do soon. Unfortunately, since the crab apple trees on our community property have all been destroyed ***STEAM***

Cutting down the crab apple trees...crap!

Cutting down the crab apple trees…crap!

So pissed.

So pissed.

I’m going to have to go ask a neighbor if I can pick from his tree, in exchange for some jelly or cider.  Aaaanyway, got the starter going.

I moved the Peach-Pineapple Tepache outside to get some sun for a few hours. It is fermenting, but obviously needs another day or two before I strain it.

Fermenting! Peach-Pineapple Tepache.

Fermenting! Peach-Pineapple Tepache.

The Citra Belle Saison is still getting some airlock action and there’s no rush. It’s still in primary fermentation; about 6 gallons. I’ll probably lose almost a gallon when I rack it, due to the fairly thick layer of trub. The Cherry Belle Saison is also fermenting again in secondary fermentation on the vodka soaked cherries, but not aggressively at all. I’m actually surprised that the natural sugar in the cherries didn’t kick up a stronger secondary. Again, no rush, but I’m kind of intrigued by this little one gallon micro batch!


Day 133 Brew Day! Citra Saison with Harvested Yeast Starter

Setting up for brewing

Setting up for brewing

This was an uncharacteristic brew day for me. I usually don’t brew on weekdays. Certainly not Mondays. But the starter I had hoped to pitch in a Citra Saison pushed me back a day. I have never harvested yeast and never made a starter before now and I was afraid that the starter was going to be too weak. I worked out a boost for the starter (see previous post) and moved the brew back a day.

After I got everything all set up and ready to go, I got my BIAB (Brew In A Bag) in place and heated my strike water, 6 gallons.  The goal was 150F…water went to 154F and I mashed in. The water only dropped 1/2 degree though. I turned off the heat and made a run for ice. When I returned, the temp was 150.2F. Over the next 45 minutes, I tried my best to maintain the target temperature of 150F; however, it was probably more consistently in the 153F range.

After the BIAB (Boil In A Bag) steep and "sparge"

After the BIAB (Boil In A Bag) steep and “sparge”

Here is where I will talk about my changes to the original recipe that I found online. First of all, I decided to do Pale Malt 2 row, instead of Pilsner. Two reasons: sale on Pale and 60 minute boil instead of 90 minute. (Some recommend Pilsner boil for 90 to reduce chance of off flavors.) Next, I added 1 teaspoon of Irish Moss at 15 minutes left in the boil to aid clarity. I also realized that I had forgotten to buy 1 pound of Belgian Clear Candi Syrup…made a run to the closest brew shop, only to find that they are closed on Mondays. Aaaargh! So, I substituted a pound of raw North Carolina honey, instead (at 10 minutes left in the boil). I am also planning on adding a dry hop step to secondary. The recipe calls for Citra hops to be added 1/2 oz at 30 minutes and 1/2 oz at 10 minutes left in the boil. I am a big Citra fan, so I am going to add an ounce in secondary.

Okay, back to the procedures: After the 1 hour mash in, I did my usual “tea bag” style dunking and draining of the bag, using a large pizza screen over the pot for support. I then set up a bottling bucket with 2 gallons of sparge water at about 150F and used the spigot with some hose on it to do an improvised sparge. I’ve used this method that, as far as I know, I made up, a few times and I think it helps a little. This left me with a rather full kettle, so the boil was a challenge and had to be monitored pretty carefully.

The pizza screen was helpful in the tea bag style sparging and in helping keep bugs and debris out.

The pizza screen was helpful in the tea bag style sparging and in helping keep bugs and debris out.

I set timers for my additions and all of that went well. Did my usual ice bath chill and managed to get the temperature of the wort down to about 90F, pretty quickly…good temperature for Belle Saison yeast.

Now, I wanted to use my glass carboy for primary fermentation, so I could have a visual on activity. The problem is getting 7 gallons of wort from a stock pot into a heavy glass 6 gallon carboy using a funnel. I struggled and spilled a bit, trying to figure out a grip and pouring into a small target that filled quickly. I could see that wasn’t going to cut it, so I poured about 3/4 of the wort into the bottling bucket I had used for the sparging, and then went through the spigot and hose into the carboy. Obviously, I was going to have too much wort, so, rather than toss it, I grabbed and sanitized a one gallon carboy and put the rest of the wort into it.

I used my oxygen tank to oxygenate the big carboy for two minutes and the little one for one minute. Between the refractometer reading of 1.048 and the hydrometer reading, corrected for temperature to 1.044, I’m  going to estimate 1.046 OG.* Rather than try to decant my yeast starter, I decided to swirl the flask to mix it well and pitch the whole thing…guesstimating some for the smaller batch. The starter wort used pale DME (Dry Malt Extract), so it shouldn’t hurt the flavor of the beer. The recipe doesn’t give a projected FG, but Belle Saison is pretty aggressive, so I’m betting on around 1.002 for the big batch. So, maybe a 5.78% ABV? I would be happy with that.

Here's the volume of wort I wound up with.

Here’s the volume of wort I wound up with and my flask of starter yeast.

I have no clue what to expect for the one gallon batch, because I’m going to add one pound of fresh cherries to secondary fermentation, rather than dry hopping it, and the sugar in the cherries will surely kick fermentation back into gear. I currently have the whole cherries in the freezer with some vodka. When it comes time to rack the small batch, I’ll crush the cherries into the vodka a little to release some juice and add it all. I’ll probably use a 2 gallon bucket that I use for ciders to do the small batch secondary, so I have a wide opening with which to work.

The recipe calls for a week each for both primary and secondary; however, my Hi-Nelson Saison needed a little over two weeks for primary and then a week for secondary. And the small batch may go longer in secondary. I’ll probably even rack the small batch to a tertiary stage to clarify once it’s off the fruit. Probably back into a glass carboy again so I can judge the clarity.

The big question mark is whether my yeast starter was going to work. The yeast was pitched at 3:15 p.m. and the carboys were set on a heating pad, on the lowest setting. At 6:30, there was no activity evident and the glass felt pretty cool.

Carboys on the heating pad.

Carboys on the heating pad. (Beside some Hi-Nelson Saison with Hibiscus and some Diet Root Beer (Truvia)

I upped the heating pad to medium and wrapped the carboys in a “Space Blanket”. By 9:30 p.m., they were both chugging along in the airlocks…not violently, but good, frequent bubbles every second or two. Success!!! Woo hoo!!!

Heating pad AND Space Blanket...now we're chugging!

Heating pad AND Space Blanket…now we’re chugging!

I cold crashed the hydrometer sample just to see what it looks like and how it tastes at this stage. Obviously malty and sweet at this point, but it seems like it will be nice and clean, light bitterness and the hops should shine through on the main batch and the Belle Saison should add a little spice and funk. The little cherry batch should be really interesting!

Hydrometer sample, cold crashed and easier to get a read. And a taste for evaluation.

Hydrometer sample, cold crashed and easier to get a read. And a taste for evaluation.

*I also let this sample come to room temperature and took another hydrometer reading. at 74.2F and 1.046, adjusted to 1.047, so that will be my new OG to go with. I read the hydrometer with no contacts or glasses and it was much easier to get a good read, so I feel confident with that figure. (An additional refractometer reading, of course, calls it 1.048, so…whatever!) Could be around 6% ABV…anywhere in that  5.75 to 6.05% range is close enough.

For the original version of the recipe, go to this link or cut and paste into your browser:


Always give credit where due!

Update: Okay…the following morning, the airlocks were fouled. I quickly set up blow offs and the yeast is going at it, big time! Definitely had enough yeast!



Day 132 Bottling Hi-Nelson Saison, Diet Root Beer, Boosting Starter

Bottled Hi-Nelson Saison w/Hibiscus, Bottled Diet Root Beer, Harvested Belle Saison yeast starter, bag of grain for Citra Saison.

Bottled Hi-Nelson Saison w/Hibiscus, Bottled Diet Root Beer, Harvested Belle Saison yeast starter, bag of grain for Citra Saison.

Busy day today! Began by pulling the harvested Belle Saison starter from the refrigerator and made it better. Yeast class I attended showed me a couple of things I should fix. I made a new starter wort with DME, chilled down to mid 80’sF, added to my new flask, and oxygenated. Then I decanted the old wort and pitched the yeast slurry into the new wort. I also decanted another harvest jar and added it as well. Put a little sanitized foil over the flask and wrapped a heating pad around it, set on the lowest setting. The yeast really seemed to take off! I hope to cold crash it tonight and pitch it into a Citra Saison tomorrow! Brewing!

Keeping the yeast starter warm.

Keeping the yeast starter warm.

Moving along. Set everything up for bottling…sanitized everything. I”ve done enough photos on bottling before. Suffice it to say, I followed procedure and all went well. The biggest question was about how much corn sugar to add for priming. I wound up with about 5.25 gallons to bottle and used the 5.75oz recommended by Northern Brewer’s calculator. The hydrometer sample was a little foamy, but it looks like the FG is 1.004, after temperature correction. The OG was 1.068, so we wind up with the expected 8.40% ABV. (Woo!) I bottled 31 regular 12 oz bottles and a dozen 22 oz bombers.

This is the Hi-Nelson Saison hydrometer sample after I cold crashed it.

This is the Hi-Nelson Saison hydrometer sample after I cold crashed it.

Since I had everything out for bottling, I went ahead and tried my hand at root beer! I bought extract yesterday. I made a half gallon batch and it was pretty simple, so I did a second 1/2 gallon. Those yielded eleven 12 oz bottles. The last one was a little short, so I added a little water and marked the bottle. I’ll use it as the tester for carbonation. It took 1/2 tablespoon of extract, 2 tablespoons of white sugar, 10 packets of Truvia, and 1/8 teaspoon of  Champagne yeast, rehydrated. Then, warm water to fill the half gallon carboy. Shake to blend well. I used my siphon and bottling cane to fill the bottles. Now we wait and see how it turns out!