Good News!

I decided to bottle that possibly contaminated beer today and when I opened my fermentor all I smelled were the telltale banana esters created during fermentation. As it turns out the yeast strain I used produces a significant amount of sulfur when fermented at low temperatures. I came out a bit low on the final volume of beer. I only ended up with about 4.25-4.5 gallons of beer after loss to trub, sedimented yeast and hop sludge. I could have probably siphoned more off the stuff but I'd rather have less, cleaner beer than more, dirty-ish beer. With that bottled I have room for another batch...or two.

For one I am going to make a pumpkin ale or an ale with spices to give the flavor usually associated with pumpkin. My other thought is a Belgian beer of some type. As I've said before my mind is always subject to change when it comes to brewing. I am definitely going to brew the pumpkin style ale for Thanksgiving. I guess I'll do some research and figure out the best way to do a pumpkin beer for the holiday.

Dunkelweizen Part 2

Well last Saturday I brewed a Dunkelweizen, partial mash and I think it may have been contaminated. I have an immersion wort chiller which is basically a copper tube that is coiled and you run cold water through it to cool your wort down really quickly. Well mine sprung a leak and shot some water into my cooling wort. Clean tap water has a low chance of contamination but it was going through tubes that probably had some mold or other funk in them due the impossibility of getting all of the water out of the coils. My fermentor was giving of heavy sulfuric odors once it really started bubbling. In about another week when I will normally bottle I am going to give it a good smell and taste and if its fine I will bottle as usual if not...I will dump it. It may not sound like a big deal but thats like flushing $30 and 6 hours of work down the toilet. On the other hand it will give me an excuse to brew a regular weizen instead or maybe pumpkin ale.

Also on Saturday I racked my cider into secondary. Most of the sugar fermented out leaving a final gravity of 1.000 which means it has the same density of water which means there is no apparent sugar left. I also tasted it. It was very tart but still tasted like apples. I plan to bottle it in about 2 months and let it carb up and age another month before I taste the final product.

Cider!

Well I've decided to make the leap into making hard cider. As I have found out from research its a remarkably simple process. Basically put the cider in the fermentor, add yeast and ferment. You cannot just buy regular apple juice and throw in some yeast though. The cider needs to be preservative free. I will be starting out with a sparkling dry cider, since sweet cider involves stopping fermentation early so there are enough residual sugars left behind to have a nice sweet flavor. It will just be way easier to start with dry. The hardest part about cider is letting it age long enough. I plan this taking a good six months to finish. A huge reason as to why I am starting now. I hope it will be good by the time Christmas rolls around. I will probably do another batch in October when the local apple festival is in full swing and I can get cheaper, fresh, and, most importantly, preservative free cider. Thanks for reading!

The Next Step...

So I've decided to take the next step on my journey to all grain: Partial Mash. I've been wanting to get a bit more customization in my brewing lately and this is the only way how to do that with out some how going all grain. A partial mash is done by replacing a portion of your extract with grains. I've decided to make a Belgian Witbier, because of its quick turn around and it will be a good summer beer.

My recipe is as follows:

Ingredients:
3.3# Pils Extract
4# White Wheat Malt
.5# American 6 Row malt
.5# Carapils
.75oz Sterling (6.0%AA) pellets @60 minutes
.64oz Sterling (6.0%AA) pellets flame-out
Wyeast 3942 Belgian Wheat

Spices:
Bitter Orange Peel 1oz 5 minutes
Coriander Seed, crushed 15 minutes

First of all mashing is the process of converting starches from grain into fermentable sugars. To mash you bring 1-1.5 quarts of water per pound of grain you have to a temperature of 170°F then add the grain you wish to mash. Adding the grain drops the temperature of the water significantly. Once you have the grain in you want the mash temp to be between 154 and 158 depending on the recipe. With a partial mash you can adjust the temp if it gets too low. It takes about an hour to convert the starches to sugars. After the mash you have to drain the water from the grain, which can be done using a mesh grain bag or stainer. Once separated you need to sparge, or rinse the left over sugars off the grains with hot water. The amount of water used for sparging doesn't seem to matter as much with a partial mash than it does with all grain. How much sparge water I will use I will figure out later. All of the runnings are collected in the brewpot and then you add extract then bring to a boil as normal with extract brewing.

Cannibalism

Well I took my Amber Ale and cannibalized it to make a full on brown ale. Basically I uppped the Special B to the full 8 oz thus resulting in a darker beer. I am brewing it for my best friend's birthday. Hopefully he will enjoy it. It will be sufficiently malty, but it should have good balance.

17 days later...

Well I finally brewed another batch today. It was a kit beer from Midwestsupplies.com. Its called Amarillo Pale Ale. It seems like its gonna be a hoppier beer, which I like. Now just two weeks until I brew the recipe I posted below but tweaked a bit I am thinking about turning it into a porter of sorts for my friend's 22nd birthday...Who knows i might change my mind between now and then. Not a long post today but thanks for reading anyway.

Next Brew

Since I decided on American Amber Ale its been tough trying to formulate something that I think will be really tasty but also fit the style. It took me a few days and a guy with some know how to help me out. I've decided to go as dark as I can with it still being an amber ale. I also designed it around having a toasty flavor with a lot of caramel notes. I am going to use a good amount of caramel malts to really hit that flavor profile I'm looking for. It will also contain a bit of roasted malt for extra toast and to balance with the sweeter specialty grains. As for hops I've decided not to go the traditional route and only use American hops with a citrusy profile. In stead I am using Czech Saaz, a Noble hop that you would find in pilsners and Sterling which shares some characteristics of Saaz. Both hops have a spicy, cinnamon-like flavor profile. As far as yeast goes I'm using a strain called Denny's Favorite. It is a Wyeast strain noted for bringing out caramel notes but still having good attenuation. This means the beer will have the flavor I want with out being cloyingly sweet. The recipe is this:

6lbs. Gold Liquid Malt Extract
8oz CaraMunich II
8oz Caramel Malt 80L
8oz Special Roast
2oz Special B Malt
2oz Roasted Barley

1.5oz Sterling (6%AA) pellet hops for 60 minutes
1oz Czech Saaz (3.1%AA) pellet hops for 5 minutes
.5oz Sterling (6%AA) pellet hops for 5 minutes

I think I will throw in some Irish Moss or Whirfloc tablets to make sure it clears properly. I will primary this for 2 weeks another 2 weeks in secondary and 3 weeks in bottle. Hopefully it will be as amazing as I am planning if not you live, you learn and such.

Well thanks for reading. Again any questions/comments/feedback you may inquire at firestone2489@gmail.com