labels 2011

Hops

Well just a quick post but perhaps it will get back to updating the blog...I ordered some Hops rhizomes today form Northern Brewer.  Hope I don't kill them as I tend to have a black thumb when it comes to living things

It's Been Awhile

Yeah I know it has been awhile since I updated...besides my gmail account getting hacked and my account suspended for a few weeks (blog is tied into my gmail account) things have been slow homebrewing-wise

Besides the Ciders and Belgian Christmas Ale aging in the basement I did get another batch done which is a Dark Pumpkin Ale (due to a bit too much Carafa I in my grain bill) but it seems to be coming along nicely.

I may try to get one more batch in which would give me the full "6 pack."  I am leaning towards a session Vanilla Cream Stout or Chocolate Stout.  I got to get this in production soon if I am going to do it as time is quickly becoming short.

And I've still got to bottle everything...but I am very excited about some of the labels that I have some artist friends doing for me ... they are going to be AWESOME

Well I will try to update more on a regular basis...

Holiday Brewing Update

Sitting here on a Friday evening sipping on my Indian Ladder Hard Cider from last year (it is quite tasty) and realized it has been awhile since I updated this here blog and I have done some more Holiday brewing.

Belgian Christmas Ale, Hefeweizen Cider, and Belgian Saison Cider

Cider Batches:
I racked the Cider with the Hefeweizien yeast into a 3 gallon carboy and it is now aging in the basement
I did finally added Campden tablets and Potassium Sorbate to the carboy to stop the yeast and then added some Indonesian Cinnamon sticks ...can't wait to taste this one

Beer

Started my Belgian Christmas Ale just over 2 weeks ago... I had to get this started because it has to age for 3 months because this one should finish around 11 to 13 % ABV

The Recipe:

3.3 lbs    Lite liquid Malt Extract      (60 min)

6.6 lbs    Lite liquid Malt Extract      (15 min)

Grain Bill

- 1 lb  Caraamber

- 1 lb  Caramunich

- 1 lb  Vienna Malt

Spices

Cumin, Coriander, and Caraway Seed

Adjuncts           Dark Belgian Candi Syrup      Hops           Northern Brewer      Yeast           Wyeast Belgian Strong Ale yeast My final refractometer reading was 29 Brix or 1.112...because it was going to be such a high gravity beer I had to make my first yeast starter.  I ended up using my Brown's Brewing growler...by the day I went to brew it was over flowing as I did another addition of malt to increase the yeast production. This should be ready to rack to the secondary here in a few days then bottle it so it can age. I also used the spent grains to make dog treats using a recipe I found in my Zymurgy magazine Berkley, my brothers greyhound, was the recipient of most of the cookies but there were plenty to go around for both Sherman and Jack and some of their doggie friends.  Overall it was a good brew day

Update:Holiday Cider

Lately I have been doing some reading on the Homebrew Talk Forums about Cider Making.

In the Cider forums there is a guy who has done a lot of experiments with different juices and yeasts...and I wish I had read the entire thread (Some 51 pages long) before starting my cider with the Belgian Saison yeast.  He posted that his experiment with this yeast was not very good and that the yeast quickly stripped the cider of the apple taste. 

Friday after work I stopped at the local homebrew store and purchased a 3 gallon carboy.  On Saturday I transferred the cider into the bottling bucket and did a taste test and specific gravity of 1.006 ...still a bit of apple notes to it so I decided to move forward with the batch.

3 gallon carboy

I then steamed some French Oak chips and put them in the cider

Next step was to attempt to cold crash it and make the yeast go dormant...this part is where I had to think like MacGyver since I don't have access to another fridge.  After much thought on the best way to do this with the materials I have on hand I opted to take this route...

Ice/Salt slurry bath...

While the first round of this has melted down the water bath is still cold...going to do this one more time then probably going to use some Potassium Sorbate to kill the yeast and prevent further fermintation. 

This is not a problem since this will end up a "still cider."  I will probably "back sweeten" with apple concentrate prior to bottling

hopefully this will turn out alright in the end.

Update: Rhubarb Raspberry Hefe and Cider Update

Just a couple things to update on the brewing front:

 Opened a bottle of the Rhubarb Raspberry Hefeweizen ... Yummy!

The first taste you get as you drink it is a nice tart taste from the rhubarb and then as it finishes and goes down the back of the throat you get the sweetness of the raspberries.  Pleased with the carbonation level on this one (4 tablets) still have to open a 3 and 5 tablet.  Anyway really pleased with the way this turned out in the end.

CIDER UPDATE
Added the yeasts to the carboys on Saturday.

In the the first carboy I used White Labs Belgian Saison yeast which is a classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet.

 In the second carboy is White Labs Hefeweizen  IV yeast which has a large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen.

Currently both are bubbling away...and I am not sure if it is the light or what but the one on the right with the hefeweizen yeast looks like it is lighter in color...or it could just be my brain playing tricks on me...

Anyway I can't wait till these are ready to sample.

Holiday Brewing: The Tale of Two Ciders Part 1

Last year was my first time making hard cider. At the time it was a spur of the moment idea I got after I read an article in Zymurgy which is the magazine that is a part of my American Homebrewer's Assoc. membership. 

When I say "spur of the moment" I mean that I read the article the day I got the magazine and within a few days I had purchased the cider from one of the local apple orchards in the area.  According to the pictures of this first batch that I took, I started the batch in September which really didn't give it a lot of time to age since it was to be part of the "Brewathlon Holiday 5 pack."

This year I am starting a little sooner then last year and this year is going to be a bit more experimental.  The other night I stopped at the local food Co-op and purchased 6 gallons of cider.  When I got to the check out counter the lady running the registrar looked at the 6 jugs of cider and without missing a beat asked, "So let me guess...you are making Hard Cider?" Apparently she too is a homebrewer and maker of Hard Cider.

 So when I got back to the house I began cleaning and sanitizing my carboys...I say carboys because I am doing two 3 gallon batches (see previous post on Holiday Brew Plans).  One of the things I like about cider making is that it is a very simple process...pour cider in carboy, add pectin enzyme and let sit for a few days, add yeast, then add adjunts. 

Next came the pectin enzyme...
Pectin Enzyme helps get rid of the cloudiness and makes a clear sparkling cider.  Last year I added the pectin enzyme after I added the yeast and fermentation had already started...afterwards I read that the enzyme works best if used prior to adding the yeast because alcohol inhibits the clarification process.  So this year I hope that I get a clearer result in the end due to adding the pectin enzyme (not that last years batch was not clear but we shall see if there truly is a difference




Currently the two batches are sitting down in the basement and I hope to make it to the Homebrew store this weekend to pick up the yeast.  I think I am going with a hefewiezen for one and either a Belgian or Saison for the other but I am not sure. I think I will probably do some more research on the White Labs website and the Homebrew Talk Forums and see if there is some information on the use of these two strains.

Stay tuned for further updates..