Yesterday, I opened the “tester” bottle of Yooper’s Oatmeal Stout (the plain version). I bottled it 12 days previous, so this was basically a carbonation test and to see where things are. Obviously, the carb is going to develope more…I know, because I used too much priming sugar at bottling and it’s undercarbed currently…and no head, to speak of. There may be a little “twang” in the flavor. Otherwise, I think it’s pretty solid and I think another 3 or 4 weeks and it should be much better. Mouthfeel and body are very good …nice aroma.
Racking time for Yooper’s Gingerbread Oatmeal Stout. Because there is trub, grated ginger, spices and half a vanilla bean in the mix, I’m filtering out any bigger particles with a santized nylon mesh bag. I tied the bag onto the tip of the siphon’s tube.
The racking went smoothly. I was considering bottling today; however, I though I saw a bubble in the airlock after I finished racking and sealed the new container. I’m going to give it some more time, just because I don’t want to rush it.
I did take a hydrometer sample and the SG is actually below the regular stout that I already bottled. A little nervous about that, but there is more going on here that can account for it. The original version finished at 1.019 and the gingerbread version is at 1.016.
The color is a little light for the style, but not a problem for me…it’s not going into a competition. The clarity looks pretty good. Currently, the aroma is strong fresh ginger. The flavor is initially dominated by the fresh ginger, too. The flavor turns more gingerbread in the finish. It’s not sweet…which is good. I didn’t want to create a sweet beer. I believe there is potential for a nice brew here. I think the ginger will fall back with age and bottle conditioning and allow the vanilla and other spice notes to come through.
A little more trub in the bucket than I expected…smell was amazing, though!
I racked my 3 .25 gallons of Yooper’s Oatmeal Stout today (the plain portion of the batch, not the gingerbread flavored portion). After racking, I have a little under 3 gallons…I’ll call it 2.9 gallons, for the sake of argument. I could have gotten 3 gallons, but I wanted to be safe and avoid any seditment. So, I wound up with enough for a good hydrometer sample to check the specific gravity and a nice glass to stick in the refrigerator to sample for evaluation.
The color seems like it may more of a very dark brown, rather than black. I think the aroma and flavor are good; however, I have a bit of a sinus problem at the moment and my senses of taste and smell are somewhat muted. The body seems good. What I can tell about the flavor seems pretty smooth.
The hydrometer is reading 1.020 and the thermometer is at 73F. Unfortunately, my digital thermometer stopped working recently.
According to this readng, the SG is 1.021, however, the last reading was 1.019 and I’m pretty sure it didn’t actually go up! I tested the thermometer accuracy using a glass of mostly ice and a little water and it looked like it was right on 33F, so it should be good. Maybe I just didn’t check it as carefully last time…or I might have used another dial thermometer that I didn’t test.
I’m thinking I will bottle this over the weekend. I think I will go a little under the recommended amount of corn sugar on this batch. I have had some batches that over carbed and I don’t want that to happen to my stout! I’m planning to rack the gingerbread flavored portion then and letting it go for another week…maybe two. I’m not going to rush it, but I am looking forward to it! Because of the bits of ginger in the beer, I think I’ll put a little mesh bag on the end of the racking cane to filter the beer.
I have racked Yooper’s Oatmeal Stout into two separate buckets to finish. First I racked it all into a bottling bucket, leaving the trub behind. Then I racked 2 gallons of that onto the gingerbread flavoring…and that smelled AWESOME!!!
That left a little less than 3-1/2 gallons plain…I’m calling in 3.3 gallons. The hydromenter reading is 1.019, after correction for temperature, which is slightly higher than where it is projected to finish, but it started a little bit higher, as well.
Should be in good shape. The color and flavor seem to be good. Looking forward to the finished product!
I’m about to start the process to wash the yeast and harvest it. If the yeasts I’ve tried in my little cider project don’t do the job, I might use some of the yeast from this batch of stout. Otherwise, I store it in the refrigerator and see if I can find a use for it soon.
Update 1/2/15: I pitched the yeast from the little starter I was attempting into my 1/2 gallon batch of cider…waiting for signs of renewed fermentation. I might transfer to a larger container and add more cider…maybe.
Drained liquid from yeast washing project (British Ale II from Wyeast) and tranferred the yeast to my flask and added Culligan bottled water.
Update 1/3/15: Tonight, I poured off the liquid for the second time on the Wyeast British Ale II in the washing process. I also made a starter wort in my flask, 800 ml water and 1/4 cup of DME. The SG was only around 1.020, so I added some white sugar and bumped it up to around 1.040 (DME is messy, trying to get it into a flask opening). I chilled the wort to about 70F and poured the harvested yeast into the flask. I’m going to grow the volume on the yeast in the starter and then crash it and store it in the refrigerator until needed. I probably won’t have another brew day for a few weeks and haven’t decided what it might be yet, much less what yeast I’ll be needing.
Anyway, the starter is pitched and underway.
A quick update: I racked my little half gallon batch of Super Easy Cider, made from White House brand “Fresh Pressed” commercial apple cider.After leaving the trub behind, I was down a cup or two in the jug, so I brought it back up with some additional cider (knowing that it will ferment some more). A very small taste was fairly light on flavor and the alcohol was low. Could be the harvested East Coast Ale Yeast was a little low? Considering additional options. Again, just a couple dollars invested, so who knows?
Just letting the Yooper’s Oatmeal Stout sit for awhile…not noticing any action, but I’m not going to rush this one at all.
Well, had a great Christmas! No wort chiller, though. I guess I’ll be doing ice baths until my birthday! I did get an attachment to my KitchenAid mixer that juices stuff, so maybe it will help with ciders? Definitely will be usefull for sauces and jams/jellies.
So, Yooper’s Oatmeal Stout chugged for a few days. It never hit the blow-off tube, but was working away nicely. It’s pretty quiet now, so I’m switching out the tube for a regular airlock. I’m thinking that this batch will be in primary another week and then I’ll go to secondary. I’ve started the supplies for the 2 gallon gingerbread to get them in the refrigerator, so the gingerbread spices will have time to sanitize in the vodka and the vodka will have a chance to extract some of the flavors. I have combined the following:
1 tsp. powdered cinnamon
1 tsp. powdered ginger
1/2 a fat Madagascar Bourbon vanilla bean, split and scraped (seeds and pod added)
15 grams fresh ginger root, peeled, grated (weight after grated)
50 grams unsulfered molasses
1/2 cup vodka
Wow. Very definite gingerbread flavor! Now, if I guessed an appropriate amount for 2 gallons of beer, it should be really good!
Because I’ll be introducing a little molasses, the fermentation will likely start back up briefly and a small increase is alcohol will happen, between fermentation and the vodka. It probably won’t be much, but it will be interesting to see.
I also have a little 1/2 gallon batch of cider going. It has stopped fermenting and settled. I’ll rack that sometime in the next few days and let it finish clearing…or will I add something to flavor it? We’ll see. Only a couple of dollars in it.
I prepared yesterday by purchasing my ingredients, getting my propane tank refilled, and buying 7 bags of ice. The first thing I did was activate the “smack pack” of yeast that I used in this batch. It’s recommended to do so, 3 hours in advance of pitching. I’m brewing Yooper’s Oatmeal Stout, a recipe highly rated by several brewers and created by a brewer and moderator at the Home Brew Talk website. The recipe can be found at: http://www.homebrewtalk.com/f68/yoopers-oatmeal-stout-210376/
The yeast is Wyeast British Ale II (#1335) and my batch is dated Dec 10th, so it’s very fresh!
It is supposed to supply 100 billion cells. The next step was setting up “The Con”. Basically, a table, a chair, the propane, burner, strike water and all the supplies/equipment…and a cup of coffee.
My local home brew supply shop was able to pretty closely duplicate the ingredients for me. I used 10 oz of Thomas Faucette Pale Chocolate Malt in place of the “Crisp”, Bairds 70-80L for the Caramel/Crystal Malt 80L, and Breiss for the 350 SRM Chocolate Malt. I also upped my Maris Otter to 8 lbs to satisfy my recipe builder program’s efficiency number estimate. (Brewer’s Friend) One other thing: I split my hops into 1 oz at 60 minutes and 1 oz at 30 minutes. Brewer’s friend estimated the IBU’s would be too high if I did 2 oz at 60 minutes.
For the process, I used the Brew in a Bag (BIAB) method that I have be doing since early last Spring. I heated my water to 159F and added my grains. I stirred to break up all the dry balls. My poor long plastic spoon needs to be replaced by a mash paddle! (Santa?) I turned off the burner and wrapped the pot with a blanket and a “space blanket” to try to maintain the temperature.
After 15 minutes, I checked the temperature and it had dropped to 154F. I gave the mash a burner boost, but overshot it up to 162F…rats!
I stirred constantly for a few minutes, but the temp wasn’t dropping very fast, so I added approx. 24oz of cold Culligan bottled water. I had the mash temp back down to just above the target 156F with 25 minutes to go in the mash. I wrapped it all back up again and it finished right on target. I hope the variation didn’t hurt too much.
I “tea bag” dunked & drained the grains a couple of times.
I also do a “modified sparge” that I have pictured in my journal before…I missed taking a photo this time. Basically, it’s a bottling bucket and tubing set up on a tall recycle container and I drain the water, in this case 1 gallon water at 167F, over the grains. The idea is to rinse additional sugars from the grains. Then I made sure the grains were well drained and squeezed out as best as I could, without burning myself. (I later added the grains to my compost container…I still have some in the freezer for making doggie treats.)
I checked the pre-boil specific gravity with my refractometer and it was 1.041…on target. I transferred the wort to the bottling bucket to measure the volume. It was right to the rim, which is 7 gallons.
I poured the wort back into the brew pot and re-lit the burner.
The boil was good…added 1oz of Willamette hops pellets at 60 minutes got a vigorous boil going.
I missed my 30 minute hop (also 1oz Willamette )addition by 5 minutes, but it shouldn’t be a big deal. Post boil SG was 1.066 amd the volume looked a little low, so I added 1/2 gallon cold Culligan bottled water and immersed the brew pot into an ice water bath.
I used 6 bags of ice and managed to get the temperature down to 72F in less than 25 minutes. A copper coiled wort chiller would be nice, though. (Uh…Santa?!) I checked the OG with both a hydrometer and refractometer. The hydrometer sample was 69F and the reading was 1.055. The refractometer was 1.056. After correcting the hydrometer reading for the sample temperature, the readings agreed at 1.056. I transferred the wort to a bottling bucket for primary fermentation and aerated it with oxygen for two minutes…
…and then pitched the yeast and sealed the lid. The volume in the bucket appears to be about 6-1/2 gallons and is close enough to the top that I decided to go ahead and set up a blow-off tube, just in case. Now we wait for the yeast to start partying! According to the estimates, I’m almost dead-on the numbers. I should finish within about .05 of the ABV percentage projection.
When primary fermentation is done, I plan to split the wort and use 2 gallons to make a gingerbread version. Need to research those additions. I do plan to include some freshly grated ginger root. It really made a difference in my Scottish Samhain Pumpkin Ale, evidently. I had some guys at the local home brew shop taste it and the one I think has the most experience picked up on it right away. I assume the other componants will be ground ginger, ground cinnamon, vanilla (bean or extract?) … maybe some molasses? Not too much, though. It is fermentable and I found that a small amount really made a nice difference in a cider that I did earlier this year. Okay…updates as needed to follow!
Update: As of the next morning, there was no noticable activity. I sanitized around the lid and opened just enough that I heard some fizziness. I resealed the lid. By a few hours later, I could hear a regular chugging in the overflow liquid. So…things are good!