Tag Archives: homebrew

Mead in Bottles and Dubbel in the Carboy

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We bottled our first batch of mead this weekend, after being in secondary fermentation for about 5 weeks.  The advice I found online about how long to leave it fermenting was all over the place, but mostly ranged up to 6 months to a year.  But we’re impatient and didn’t want to wait 6 months to see if it came out or not.

It was nicely clear, and apart from smelling strongly of yeast, was very nice.  The final gravity was down to 1.006, for a final ABV of 8%.  We used the same honey we brewed with for priming sugar (thanks again, Uncle John!).  We’ll let the bottles carbonate a couple weeks, and probably have the first bottle at Thanksgiving.

As long as we had the all the gear out and sterilized, we also pulled the Dubbel into the carboy for second fermentation.  It looked and smelled fantastic, so we’ve got high hopes.

First All-Grain Brew (Belgian Dubbel)

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We had one of the first cool days of Fall yesterday, cool enough to justify real shoes — with socks!  It probably won’t last, but we’ve been pining for cooler weather and the darker, heavier beers that go with them.  Beers that could plausibly go with shepherd’s pie.  So we took advantage of the nice weather and spent the whole day inside slaving over a hot stove, brewing a batch of abbey ale, using a recipe based on Westmalle Dubbel.

We had (almost) all of our equipment ready, and took the plunge and did our first all-grain batch.  This was also our first liquid yeast, and between those two things, it went about as well as could be expected:

  • Apparently, liquid yeast needs to come out of the fridge 3-6 hours before you can pitch it.  Luckily, I remembered to check just in time.
  • 5 gallons of sparge water took a long time to bring up to temp — roughly an hour.  And I thought I was being clever when I remembered to start heating it 20 minutes before the mash was supposed to be done…
  • It took roughly 8½ hours from starting to heat the water for the mash, to getting the fermenter tucked away in the pantry.  Mashing, collecting wort and the boil combined took 4½ hours, so the other 4 hours was spent waiting for water to heat up (or cool down), filtering wort into the fermenter, etc.
  • Our fancy new kitchen faucets don’t have a standard tap that the wort chiller can screw into.  So I ran a garden hose into the kitchen and hooked it up.  Of course, the hose had a leak and sprayed water everywhere.  Even with copious duct-taping, it still leaked a trickle.  Eventually, I had the hose angled down into a dish pan, collecting the runoff.  But that took a surprisingly long time to get right.

Unlike some previous batches, I actually remembered to take gravity readings at several points.  With the help of a handy little tool for temperature-correcting gravity readings, we got exactly the gravity called for in the recipe.  So we’ve got high hopes.

Surprisingly Like Mead

Mead, ,

We pulled the mead to second fermentation yesterday.  Since we only have one 1-gallon growler, we siphoned it to a 6-quart pot, washed the growler, and siphoned it back.  It all went pretty smoothly.

We actually remembered to check the gravity when we brewed and when we moved to second fermentation.  It started at 1.064, and was down to 1.010 (with a bunch of yeast messing up the sample) and 1.004 (with a clean sample).  By my math, that’s in the 7.5% – 8% ABV range.  Of course we sipped at the sample after checking the gravity, and it was surprisingly mead-like.  Definitely unfinished, just like beer coming out of the first week of fermentation.  But definitely promising.

Now we get to wait

Mead, ,

Everyone appears to have their own personal mead recipe, with different — sometimes diametrically opposed — and strongly-held views about things like which yeast to use, when to pitch it (and how many times), and how much white stuff to skim off the top of the honey-wort.

We whipped up a gallon of our own mead and put it in for primary fermentation:

We kept it simple: we boiled a gallon of water and then took it off the heat, added 2 pounds of honey, and then pitched 5g of Lalvin D47 yeast (a wine yeast) and a bit of mystery yeast food that our LBBS supplied once the temperature dropped to 85F or so. (We have a fancy-schmancy coiled copper wort chiller, but realized at the last moment that it can’t attach to our new, fancy-schmancy kitchen faucet. Oops. Luckily, with only a gallon to chill, an ice bath in the sink is a perfect (and honestly better) alternative.

Now – we wait for some tiny bubbles to burble up from the airlock. In a couple weeks, we’ll transfer over for secondary fermentation for a few months. With luck we’ll have some lovely mead in time for winter. (Or December, whichever comes first here in North Central Florida.)

 

A wet dry run

Beer, ,

Redbeard and I (mostly Redbeard) have been tinkering around with a new insulated mash tun that will allow us to more easily do all-grain brewing.

Yes, I know – but “insulated mash tun” sounds so much better than “10-gallon cooler with a bunch of weird hardware we shoved into it.”

A view from the inside:

Things were going so well, until we sprung a small leak at a little over 4 gallons. You can see the drips on the silver and then coming off at the bottom.

Oh, well… the search for the right-sized rubber washer continues…

Family Beer Tasting

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We went to visit family in upstate New York and brought some local beer to share.  We started with Swamp Head’s Saison du Swamp, which we’d been thinking of as a gentle introduction to saison.  But it was a much bigger shock than we’d expected.  We followed it up with a couple Cigar City beers: Sea Bass (which is very sour and funky, even compared to the average saison) and 110K +OT.

While we were there, we also had a few local beers: Saranac Summer Ale is a light, easy drinking Hefeweizen, and Southern Tier Crème Brûlée Stout is a crazy stout with an amazingly accurate crème brûlée flavor.  We also had some family homebrew: a wonderful strawberry mead, and a chocolate raspberry stout (which I liked a lot more than the Southern Tier).

Boxing Day Brew In Bottles

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We bottled the scotch ale last night, after a nice day out at the zoo with the kids.  The gravity was still a few points higher than what the recipe asked for, but hadn’t changed in a week, so I figure it’s done one way or the other.

I did a quick search for the final gravity being too high, and found people suggesting problems with

  • the grain bill
  • inaccurate thermometers
  • mashing temperature
  • stale yeast
  • going to second fermentation too soon
  • temperature fluctuations during fermentation

So I’ve got a few ideas of what to do better next time, but I’m mostly confirmed in my paraphrase of Tolkien:

Go not to the tubes for counsel, for they will say both yes and no and RTFM!

Boxing Day Brew

Beer, ,

Today was seeming quiet enough, so decided to brew a batch of beer.  This time around I wanted to make my new favorite type: a Scotch ale (also called “Wee Heavy”, strong and malty).  We have a mini-mash recipe that’s supposed to be like Pike’s Kilt Lifter, though I’ve never had it, so I’ll have to take their word for it.

The mash went fine, but I was using dry extract which gunked up because I couldn’t open four bags and stir at the same time.  If only I had three hands…  By the time I had that mostly sorted out, it nearly boiled over.  After that was taken care of and the last chunks of malt goo broken up, it was clear sailing.  Well, filtering out the hops was a pain, but it’s always a pain and I’m going to do a secondary fermentation anyway so what’s a little extra muck in the primary?

My wort chiller (which is worth it’s weight in, well, copper) brought the wort temp down pretty quickly, but I misjudged and stopped at 80° instead of 70°.  Luckily, it’s unusually cold today, so our walk-out freezer (the garage) got it cool enough to pitch the yeast in about an hour.

So assuming everything goes according to plan, it’ll be ready to bottle by the end of January and I can bring a few bottles with me to a conference in February to share.

Epic Beer Tasting

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Epic Beer Tasting posterI’m not much help with the knitting, so I’ll have to help keep the beer quotient up around here.

Luckily my boss took me out to an epic beer tasting, appropriately titled “Epic Beer Tasting”, with 67 bottles to pick from.  The list was dominated by porters and stouts (which I have to be in the mood for), but I found a dozen or so that looked good.  They ranged from pretty good (like Cigar City‘s Sea Bass) to basically undrinkable (Drake‘s Jolly Rodger).

Most of them were more “interesting” than enjoyable, but at least they got me motivated to start another batch of homebrew.  We’re going to make a strong Scotch Ale this time around, and I just stopped by our local homebrew shop for supplies this afternoon.