Tag Archives: Recipe

The Blood Of Revolution

Rossa

Legendary Brewer Rossa O’Neill Announces the Winners. Picture by @galwaybrewers

 

Ireland has just had its first full scale, multi category brewing competition. Organised by the National Homebrew Club, there were about 350 entries over 8 categories. I managed to enter all but the Cider/Perry category, and some of my results shall forevermore be passed over in silence (my Weiss got such a low score it must have exploded in the judges’ faces).

Nonetheless, my well hopped American Amber beer won first place in the Pale Ales and IPAs (BJCP Styles 8,10,14)! I was told it was one of the largest categories, with over 90 entries, so I’m quite delighted. I called it “The Blood of Revolution”, since it was quite red, and it reminded me of the famous quotation from Thomas Jefferson, that

“Occasionally the tree of Liberty must be watered with the blood of Patriots and Tyrants.”

All the organisers and stewards from the NHC did a great job, and although I had to leave just before the announcements, I’ve been told there are some goodies from Eight Degrees waiting for me, so thanks to them for sponsoring that category! Congrats to Reuben from http://www.taleofale.com/ with his silver medal winning “Dark Stranger”, I remember drinking an ancestor of it (Cloaked Stranger) many moons ago at an ICB homebrewers’ meetup. It was narrowly pipped to the Stout Gold Medal by the eventual overall winner, Belfast Brewer Chris Todd.

In any case, for those of you who are interested, here is the recipe, it’s not too busy or complicated. Using such a large proportion of crystal malt was something of an experiment, and I mashed at a middling temperature to reduce the potential heaviness. Although the IBU should theoretically be near 80, I don’t think it was, since the Green Bullet I used were a little old, and not vacuum stored. The Cascade and Galaxy were also old, but well stored so I expect they contributed less IBU than the calculations supposed. The Citra however, was straight off the bine! I dry hopped twice in the corny keg, I removed the first dry hop bag after 5 days and added the second. Obviously your water treatment is your own business, but I went for a fairly balanced chloride/sulfate addition on the calcium front.

"The Blood Of Revolution" OG 1.060  FG 1.017

Pale Ale Malt  59%
Crystal 60L    26%
Munich Malt    15%

Mash at 65C 60 mins

Green Bullet, 60 mins for 40 IBU
Galaxy, 15 mins for 35 IBU
Cascade, 2.5G/L 5 mins
Cascade  2.5G/L Steep

British Ale/Ringwood Yeast (WLP005)

Citra Dry Hop 3G/L 5 days
Citra Dry Hop 2G/L 3 days
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My Christmas Barleywine: A Simple Recipe

On Sunday evening I brewed this year’s Christmas beer. I decided not to go with spiced beer as I had in the previous two years. I found that last year’s attempt was a little too sweet and heady, I overdid the spice, and I couldn’t drink much of it. All the same, I wanted something quite strong, and full of body for sipping in the dark and cold December night. This year I’ve gone for a straightforward Barleywine, and my recipe is pretty simple. At 1.070 original gravity, depending on how the yeast attenuates the beer should end up at somewhere between 6.5 -7%abv, a nice winter warmer. I brewed 19L.

The malt bill is simple. I used Bairds Pale Ale Malt. It’s not the much prized Maris Otter variety, rather it’s their standard pale malt, apparently the variety (for the nerds) is “Flagon” . A group of us got a bunch of bags of this in recently, and I decided that the premium price of Maris Otter wasn’t worth it; I have always felt that the preference for Maris Otter is a baseless preference in brewing, and I agree with this post by Brewsters Brewing Company that Maris Otter is a “sacred cow”.

I used 6KG Pale Malt, and 1KG Dark (120 SRM) Crystal Malt. That sounds like a lot of Crystal, and it is. I’m hoping that 14% Crystal Malt will give me a really big sweet body that will stand up to the alcohol. Of course such body and alcohol needs adequate hopping. I used Northern Brewer as the bittering hop, 60G at 60 minutes. The rest was the well tested tag team of Challenger and Northdown, reputedly the hop combination that Fullers use in their delicious ESB. I used 30G of Northdown at 30 minutes and at 5 minutes, punctuated by 30G of Challenger at 10 minutes. I used Carageen as copper fining (to clarify the beer) as usual, at 15 minutes. Northdown is said to have good flavour and aroma, so I’ll be interested to see if it breaks through. According to my recipe program (Brewtarget) this beer should be 98IBU, which could be a little high even given the big OG and sweet body, but I find that Brewtarget’s estimates never come out quite as bitter as they say, so I’ve started overcompensating.

Welcome to my Brewery/Sauna

The brew went well, and I pitched the yeast from a previous brew (2 weeks ago), about a cup of White Labs 028 “Edinburgh Scottish Yeast” yeast gunk. I had kept half of the yeast from said previous brew in the fridge for the last week, and the other half went into the big stout that Kev and I brewed last week. The only thing that went wrong was that, as you can see from the picture, my tried and tested method of “leave-the-door-open-and-hope-the-breeze-takes-all-the-steam-out-through-the-skylight” didn’t seem to be working. I half expected to find Van Morrison magnificently sailing into The Mystic each time I went out there. Looking out the back door towards the shed gave the impression that some beautiful, mythical transformation was going on inside, and I suppose it was.

 

Twelve or so hours later, and fermentation is strong. Here’s a little video of an airlock bubble. 

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Kev’s New Kit: Brewday

In the attempt to meet a certain important academic deadline, I haven’t been posting. I have

How Rustic!

been brewing, and now that I’m back to blogging who knows what delights will appear in due course.

The post that takes me out of my hermit-like exile is devoted to a Saturday’s brew day at the brand new shed-brewery of my brewing associate Kevin, in Dublin’s north city. Poor Kevin finally has a shed of his own, which is the unalienable right of every man and woman interested in fiddling and tinkering with objects, and above all, brewing beer. It’s not a huge shed, and it’s an odd little shape, nonetheless it contains a brewery capable of boiling probably 80L, though we only brewed half that.

The Elements of KevBrau

The Kit: The boiler and the Hot Liquor Tank are 100 litre pots that were sourced in France. I bagged one too, which I use as a fermentor. Kevin has taps on his, and they are both heated by quite impressive gas burners. The gas bottles live outside the shed, and with the window and door open there is no danger of any fume buildup. The mash tun is a picnic cooler with something like a 65L capacity. The transfer between the vessels is via a little 12v pump, a solid little workhorse despite its size! There is a vent that is happily situated right beside the boiler. In time I think this could be hooked up to a lid with a flexi pipe, to direct the boil off steam straight out of the shed.

For our brewday we made a simple stout, something along the lines of an “export strength” beer. We brewed 40L, our recipe was straightforward, if I remember correctly there was 12 KG of Pilsner Malt, 800 G of Roast Barley, 700 G of Chocolate Malt, and 500G of Black Malt. There may also have been a little crystal in there, I’m sure Kevin can fill us in in one of his “witty” comments. The Og was to be in the 70s somewhere. The water was treated with calcium chloride flakes, at least, it was the second time around. Kevin already had it measured out and dissolved in a pot of water, waiting to be added to the mash. I tipped it out because I thought it was just dirty water. That’s what happens when two people try to brew a beer.

Nom Nom Nom

The mash smelled incredible as usual. My favourite mashes are the really dirty looking ones where there’s heaps of dark malts, like this beer. The smell of chocolate, coffee, just general roastiness is almost irresistible. I wanted to scoop some out and eat it like porridge. We ran the wort off into the boiler, sparged, and added the second runnings, getting about 45 litres.

The brew took most of the afternoon, and in between waiting for this to heat up, or that to cool down, we played, at a rough estimate, 30 games of Pro Evolution Soccer 8 (Kevin has recently upgraded from PES06), getting through such classic matches as France vs Germany, Brazil vs Argentina, MUFC vs Chelsea, several “El Classicos” and of course, em, Sweden vs Denmark.

The beer was hopped with Northern Brewer, a mid strength hop which has quite a spicy smell. Around 80 G went in at the start, with a couple of additions towards the end of the boil. The beer should be around 70-80 IBU, which might sound like a lot, but the higher the strength of a beer the more it needs to be balanced by higher hopping, or else it can taste cloyingly sweet, even if it is 40 or 50 IBU on paper. This is especially true of big stouts.

We pitched some very fresh yeast that I had taken from an active fermentation only that morning. The stout had taken off by the following morning, so here’s hoping it ferments out well. The yeast was originally White Labs 028 (Edinburgh Ale), which I had cultured on to slants in the fridge.

All in all, an epic brew day, with the new setup performing extremely well!

**Special Edit!** I neglected, in this post, to mention the awesome cookies, not to mention the bean soup that Hazbo made us while we were fearlessly brewing. I’d like to take this opportunity to express my admiration for Hazbo, and add that she looked fantastic on saturday on her way out on the lash with to meet some knitty types for cocktails and sushi. Knitters are clearly classier than brewers.

Post-Brew Gunk

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Trappist Technique: Belgian Sugar

For now we see as through a glass, darkly

Recently one of my viewers asked me how my Rochefort style beer Rochefortesque was getting on, now that it has aged a bit, and whether I would do anything different. As luck would have it, a couple of weeks ago I had another go at a big Trappist beer again, and yes, I did try something new out. As to Rochefortesque, it seems to be thining out slightly, and as I said at the time, I would have preferred it to have a little more of the ‘rummy’ character in a real Trappist. Hopefully the following will address those defects

Big Trappist style beers are the dark, rummy strong beers that a number of Cistercian Monasteries brew in Belgium (also a German and one in Holland). I thought I’d use White Labs number 530 yeast, which is supposedly derived from Westmalle’s yeast strain. So far so good. But what I decided to do differently this time as opposed to my last Trappist style beer was use some homemade caramelised sugar for colour and flavour. As you can see from the recipe below I only used a very small amount of black malt for some extra colour, and I used some dark crystal malt to give me a good caramel sugar flavour. I used the same amount by weight of sugar. The method I used to darken this sugar was simple. I simply heated it in a pan along with some citric acid, and slowly it went a cream colour, then a bit yellow, and it began to clump together and finally it liquified. Then it was a matter of boiling it gently until it didn’t seem to be getting darker any longer. I could have boiled it for a shorter time if this had been a different type of beer, and I could have achieved a nice amber colouring, but for something like this I wanted maximum colour and flavour from the caramelised sugar. My inspiration here, as always with brewing Belgians is Stan Hieronymous, whose books I can’t recommend highly enough. The recipe site brew365.com also documents the process of boiling sugar with acid, the point of which is to ‘invert’ it, which means the sucrose breaks down in to fructose and glucose, by a process apparently known as ‘hydrolysis’. The point is, they are easier for the yeast to eat than sucrose is. Here are some pics of the process. click for bigger versions.

Sugar begins to clump together, keep stirring it!

Almost all the sugar has started to liquify

At this stage it is darkening

Pour in to a foil-lined tray, it will harden and cool. Remove from foil and break it in to pieces when it has cooled

This beer turned out Big. I used 7KG Pilsner Malt, 500G dark Crystal Malt, 500G Caramelised Sugar, and 60G Black Malt for 20L. The original gravity was 1.116! It finally finished at 1.026, which gives it a whopping 12% ABV. I hopped with Northern Brewer at the start of the boil, Hallertauer at 10 minutes, and Styrian Goldings at the end, for an IBU of 40. You really don’t taste it though since the final gravity is so high.  It is quite sweet, and what I like most about this sugar method for darkening the beer is that, while it sits in a chalice style glass it looks very dark, but it is very clear upon inspection, with a beautiful ruby colour. I said above that it finally finished; this was a troublesome brew. Although I made up a decent sized starter,  I clearly didn’t pitch enough yeast, and for one of the few times in my brewing life I had a properly stuck fermentation. I pitched a load of s05 from a pale ale fermentation, and that sorted it out. It still has the characteristic Belgian yeast flavour because, even though it stuck at about 1.050 it had started at 1.116, so the WLP 530 had ample chance to do its thing! In any case, s05 is well known for being a fairly neutral yeast. I thought I knew this lesson already, but the moral of the story is Caveat Cervesarius! Don’t underpitch with a beer this big.

Colour inspection

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A Proper English IPA

I have been brewing a lot, don’t you worry, I just haven’t posted much about it. That’s going to change. My hops have already climbed as far as the roof of the house outside, and I’m turning over a new blogging leaf. Here, to ease me back in, is a short recipe post.

India Pale Ale is craft beer’s most popular style, I would imagine. But its meaning is not clear. In Britain, it doesn’t seem to mean much anymore, the glass hits the floor with the style’s nadir, Greene King ‘IPA’, a lightly hopped beer boasting only 3.6% ABV. How the mighty have fallen! I would struggle to call it a Mild. It has been suggested of English IPA that the term is just used interchangeably with “Bitter”, perhaps IPA sounds more appealing. There are some nice IPAs in Britain, but I find the majority of them quite disappointing.

Contrast this with one of the greatest family of beers on the go at the moment in my opinion, the big American IPA. Beers from Dogfish Head, Sierra Nevada, Stone, Odell, and countless others. These beers are golden amber with a caramel body, backed up with often up to 100 international bittering units (that’s a lot), and the standard strength seems to be about 7.5% ABV

Historically, the American recreation seems closer to what the style should be. I’ll leave picking apart the history of how the English got to be the way they are to Zythophile , needless to say, I know which one I prefer.

And yet, what a history India Pale Ale evokes! Beers from London and Burton, brewers like Alsopp and Hodgson loading strong, massively hopped beer in to barrels for shipping to India. Beer crossing the equator twice, four months on the rolling, foamy brine. I decided to brew one.

The Durden Park Beer Circle have a nice little booklet full of historical recipes that they have pulled from old brewing logs. When scaled down for homebrewing they are usually as simple as Pale Malt, Fuggles, Yeast. Things were simple back then. I couldn’t find my copy, but I found a recipe in Camra’s IPA book which I thought would do the trick. It’s a beer from an author called Amsinck, I think it’s from the mid 1800s.

Pilsner Malt, and 400g of East Kent Goldings

I rounded the recipe up and down a little, but it’s basically the same. for 22L I mashed 6KG Pilsner Malt, I boiled for 90 minutes, with 400g East Kent Goldings hop pellets. The IBU that this will have is purely academic, it’s off the scale. Something like 180. In practice no one ever gets much more than 100, hence the author of the book qualifies this with “probably not relevant”. I will dry hop this with another 100g EKG pellets after the primary fermentation has wound down. I fermented with Wyeast West Yorkshire yeast.

Why Pilsner Malt you say? Isn’t this supposed to be British? Well, what’s more British than a nice yellow Pilsner? Seriously though, the historical recipe calls for “white malt” which apparently wasn’t even toasted as lightly as modern pale malt. Unless I was going to make some myself (I wasn’t), the closest thing to do was use pilsner malt, which is a whiter shade of pale. I don’t know how the body will turn out, I’m pretty sure it won’t be caramel like the Americans. I did follow the advice in that book and I mashed at quite a high temperature though, to produce more unfermentable sugars. I mashed at about 68c.

I think this is the simplest recipe I’ve ever brewed. The 400g of EKG really soaked up some wort, but not as bad as you’d expect. There was a lot of gunk at the bottom of the boiler. I don’t think I’d attempt this with cone hops, like this guy did, there’d be no beer left!

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Two New Brewing Techniques

I was recently reprimanded by one of my viewers (Herr Doktor Kev!) for letting my blog descend into too many introspective beer reviews, with not enough brewing info, and perhaps that’s true. So here is some news from the coalface of my recent brewing toil, a couple of new techniques that I tried out at the weekend.

New techniques, well, new to me anyway; but why? Well I love all sorts of beers, but two types stand out. The first is the big Trappist style dark rummy beers, beers like Rochefort 10 that I have eulogised elsewhere. The second beer that I just want to come back to all the time is the ever popular big American IPA. Beers from Dogfish Head, Stone, Sierra Nevada,  and some of my recent favourites, a cedar aged IPA from Cigar City, Odell’s IPA which I thought was my favourite until I recently tasted Anderson Valley “Hop Ottin”, and now I’m not so sure.

But these last three have something in common which my own brews have been missing. I have managed to get the big aromatic juicy hop character that I love, like in one of my favourite of my own recent beers Randy Williams, but what eluded me was a character that they share in body. It is important to balance hoppy beers with enough malt character so that you don’t just get a thin and bitter beer. What these three lovely IPAs have is a sort of toffee sweetness. It’s not just caramel of the type that some English beers have, but real toffee, like one of those chewy sweets was dissolved in it. I have read that this sort of flavour can be caused by direct fired kettles that have hot patches near the bottom that scorch some of the wort on the way in, caramelising it and causing the lovely toffee flavour, but my boil kettle is electric, what to do? The first of my two techniques then, is an attempt to get this effect, and it involves taking a certain

Boil a few litres of the first wort collected to try and get that toffee flavour!

amount of the early (and thus strongest and most sugary) wort from the mash tun, and boiling it vigorously in order to reduce, concentrate and caramelise it. I took 3L of wort and set the largest gas ring to full, and in the space of about 30 minutes I reduced it to 1L on the stovetop. I waited and added it back in to the kettle just before the end of the boil in the hope of keeping some of the flavour. I tasted a little, and it was very concentrated, but definitely tasted of toffee. It’s all fermenting now so I live in hope.

The second technique is a technique commonly used by commercial brewers , especially in America, and it’s called whirlpooling. I was inspired to try it out by the homebrew guru Jamil Zainasheff, on his Mr. Malty page. Basically it is a way of chilling the boiled wort as quickly as possible, with as much wort movement as possible so as to minimise the risk of too much hop acid isomerisation, which would make the hop oil less aromatic but rather contributing more bitterness. I have worried lately that my late hop additions, such as at 5 minutes and even at the knockout have just failed to live up to expectations when I come to taste the finished product. I want the aroma to jump out and grab you like it does in those American beers I mentioned.

The basic method involves chilling the wort via an immersion chiller as I have always done, whereby cold tap water is run through a copper coil that acts as a basic heat exchanger, heating up as it passes through the hot wort and transferring the heat from the wort to the running water, thus cooling the wort. On top of that for added cooling speed and efficiency the wort is transferred from the tap back in to the top of the kettle via a small (but mighty) 12v pump, available from this very helpful gentleman. These small pumps are

Cooling setup- Green hose for the immersion chiller. Blue tubing for the pump (it's the tiny cream coloured thing attached to the small plank of wood)

cheap, food grade, and heat tolerant. The benefit to hop aroma is explained by Jamil on his site

With a counter flow or plate chiller, you let the bulk of the wort sit at near boiling temperatures while you chill a small amount. Sitting at near boiling will continue to isomerize the hop acids and drive off the volatile oils that good hop aroma and flavor depend upon. A number of folks have noticed that hop aroma decreases on switching from an immersion chiller to a counter flow This is the reason. By contrast the whirlpool immersion chiller knocks enough heat off of the entire wort in the first minute or two to retain that beautiful hop character. If you’re going to use a counter flow or plate chiller, better buy yourself a hopback.

So those two techniques are my latest attempt to brew a big American IPA with the beautiful hop aroma tempered by toffee sweetness that I love so well. The fermenter smells incredible, but only time will tell whether the difference is noticeable. For anyone who is interested, here is the recipe I brewed. I went with Columbus, a big, spicy aromatic hop, paired with Cascade for citrus sweetness. I loosely based it on brew365’s recipe for the aforementioned “Hop Ottin”

“Columbus IPA” : 30L : OG 1.073 : 7% ABV : 74 IBU : 13 SRM

Malts: 7KG Pale Malt, 1KG Munich Malt, 1KG Crystal Malt (55L), 300G Wheat Malt

Hops: 60 mins: 35G Magnum, 20 mins: 30G Columbus, 40G Cascade, 10 Mins: 40G Cascade, 5 Mins: 35G Columbus, Whirlpool: 35G Columbus, Dry Hop: 70G Cascade

Yeast: Wyeast West Yorkshire

Other Notes: Mash at 66c for 60 minutes. Boil for 60 minutes. First 3L of wort runoff was vigorously reduced on the stovetop to 1L and re-added just before the knockout. Whirlpool during immersion coil wort chilling.

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Brewing for the Barrel

Back in April I described a trip to a distillery, where we bought a whiskey barrel (which we have since christened ‘Rotunda’) with the intention of filling it full of very strong Imperial Stout. That barrel is 200L, but there are three of us

Peter gives praise

filling it. Well today Ladies and Gentlemen, I am please to announce that 40L of the future contents of that barrel have been wrested from non-being into being, by me. Incipit Diogenes! (Diogenes is what I, at least, am referring to the beer as, for reasons explained in the aforementioned post. Peter, on the other hand calls it ‘The Virgin Birth’, but then he’s a deeply religious man)

There will be about 100KG of base malt alone in this brew, and a couple of KG of hops, so we decided to order in bulk. We bought 1 tonne of malt on a Pallet from England (Bairds), the delivery of which was a joyous occasion. Peter (who I told you was deeply religious) offered supplication to the malt gods that Rotunda would prove a fertile vessel. Kev clutched 25KG of black malt wondering what the hell we were getting ourselves in to. Of course we didn’t keep all this malt, we shifted much of it onwards to our friends and fellow brewers at the ICB, but we are certainly malted up for the foreseeable future. This beer is also highly

12KG or so of grain for the barrel brew

hopped, but luckily a friend was passing by Charles Faram the hop merchant in Worcestershire recently, and we were able to buy some Kilos of Magnum and Cascade at wholesale prices. My living room smells divine, and I’m wandering around in a hoppy daze.

So with our ingredients sorted, we set about formulating a recipe. It looked to be the case that even with only 20L batches, there would be over 12KG of malt in the mash, which I already discovered is my coolerbox’s limit. We came up with a fairly standard Imperial Stout recipe, containing black malt, chocolate malt, and roast barley, along with the grainy beauty of amber malt. For bittering, we went with the cheapest high alpha hop, which at the moment is the Hallertau hybrid Magnum. Magnum is also a good all purpose bitterer for things like IPAs, so it won’t go to waste. For flavour, we decided to use cascade, although not normally associated with this style. Apart from the malt, there will be flavours from the barrel, the oak and the whiskey, and so anything less assertive might have gotten lost. Cascade is normally associated with pale beers, but actually the Americans put it in stouts and porters all the time.  Also the more traditional Fuggles and Goldings are quite expensive at the moment, and since we bought the cascade in bulk we wanted something versatile that we could use in plenty of other brews. We are

Monster Mash, mashing at the limits.

pragmatists after all.

Yeast is another important factor- with a beer this big, it’s important to pitch lots of healthy yeast, so two weeks ago I brewed a fairly standard porter, with an OG of about 1.050, and I pitched in a packet of Wyeast 1084 ‘Irish Ale’ yeast, the classic stout yeast that is supposed to have originated in a certain well known brewery down the road. So yesterday armed with copious amounts of malt, hops and yeast I was ready to brew the monster.

The plan was to do two 20L brews back to back, I got up early and got going. I added calcium chloride flakes to the mash in order to get that malty profile that we need. Our recipe involved Pale Ale Malt as a base, with roasted Barley, Amber, Chocolate and Black Malts. We used Magnum to bitter, and Cascade at the end. Our yeast was the classic stout yeast, WYeast 1084 “Irish Ale”

 

The Runoff

The grain bill was huge, and difficult to stir as I was doughing in, there just wasn’t much space. I think it was the philosopher Wittgenstein who said in Philosophical Investigations that “The limits of my mash are the limits of my world”, or something like that, and now I see what he meant. I mashed it with about 30L which means a ratio of about 2.5/1, which should be ok.The runoff came in under the expected gravity though, even though with a grain bill this size we were banking on lower than normal efficiency (65%). I think I worked out that the efficiency must have only been 60%. My OG for the first batch came in at about 1.100. The second was about the same but I had a little more wort than expected, 22L. When both brews were in the fermenter the OG was 1.095, which is a bit below target, but then I’m confident that my beer will ferment lower than 1.029. I have a feeling I’ll get closer to 1.020, which means we should be close to the projected ABV, which is the theoretical limit of the yeast anyway, at about 12% alcohol it begins to die. We’ll just have to wait and see how low it goes! I have plans to improve efficiency next time. I don’t think it was a sparging issue as I fly sparged the second batch and it didn’t make a difference. My runoff could be too fast, also the tap is at one end of the mash, which could be causing uneven drainage, so I’m going to run a pickup tube into the middle of the mash tun. We

A black and beautiful torrent

have another couple of goes at this to get it right.

I did get a second beer our of these mashes though, a stout at OG 1.053, which is pretty good for second runnings! It also explains where all the excess sugar went, and it is some compensation for the poor efficiency of the first brew.  It will also serve to keep the yeast in motion, for the second batch of this next week.

As well as pitching enough yeast, good aeration is paramount, but I find that I get plenty of aeration by just opening the tap and letting the jet of black ambrosia shoot out the two feet or so down to the fermenter, and lots of good aerating splashing occurs. Fermentation was already vigorous when I got up the next morning, after only 7 hours. As you can see, there was already a thick 3 inch head of Krauesen formed. When I got back that evening, there had clearly been a bid for freedom from the stout,

After only 7 hours! I should have known what was coming…

but thankfully not much had escaped. It really made a mess of the fermenting box, the whole lid and sides were covered with gunk. I cleaned and sanitised the lid and the top of the box, and replaced it to finish fermenting. After this furious fermentation I’ll be surprised if it doesn’t ferment to a reasonably low final gravity. More reports when we have them!

“It Came from The Fermenter…”

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