tag:blogger.com,1999:blog-3624145951735180202024-03-13T03:32:59.321-07:00MetaBrewingHomebrewing experiments, recipe formulation, process, fermentation, and whatever else sneaks in.Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-362414595173518020.post-24888766078917048732014-08-28T18:43:00.000-07:002014-09-22T17:07:22.805-07:00Avoiding Oxygen When Kegging (CO2 Transfer Process)<div dir="ltr" style="line-height: 1.15; margin-bottom: 11pt; margin-right: 11pt; margin-top: 0pt;">
<span style="background-color: transparent; clear: left; color: black; float: left; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; margin-bottom: 1em; margin-right: 1em; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img height="400" src="https://lh3.googleusercontent.com/PF9AruyFid8Gq3a7X1owxfDpFAX0MrMlpABfSFvRaOVRbMlcAQDgXPjGRUM4d2DazVTGdfgxUCdloPYv2dN1C6oyjhfMuWflXwOnBlKoD1186nLF5qfVpHDHkk03D1oBHw" style="-webkit-transform: rotate(0rad); border: none; transform: rotate(0rad);" width="225" /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">There are many advantages in homebrewing that are simply not feasible in a commercial brewing environment. Homebrewers can take liberties in flavor and recipe experimentation where the worst thing that happens is that we end up with 5 gallons of beer that we have to dump because it makes taste testers vomit when they smell it (yeah, that's right, I'm talking to you, Berliner Weisse attempt #1). Now, let me be clear, I in no way mean to downplay the shitty experience of losing a batch of beer, but let's face it, the only thing being lost is a small amount of money, wasted time, and a healthy dose of pride. When a small craft brewery has to dump a batch of beer, it's thousands of dollars lost, unfulfilled orders, and empty tap handles to sell to thirsty, loyal customers. </span></div>
<b id="docs-internal-guid-0f20e1a8-1f42-1acc-65d0-078692202990" style="font-weight: normal;"><br />
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">On the flipside, and maybe not earth shattering news, the commercial brewing environment has many advantages that are cost and space prohibitive for homebrewers. Commercial breweries have more resources and specialized equipment designed to automate and control various aspects of the beer making process. One area on the cold side of the equation that commercial breweries devote a considerable amount of engineering efforts towards is keeping oxygen out of freshly crafted beer.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A small amount of oxidation is appropriate for some beer styles, but most beers benefit from reducing as much as possible the amount of dissolved oxygen that makes its way into beer after fermentation is complete. In pre-fermented wort, oxygen is the giver of life. In post-fermented beer, oxygen reduces shelf stability, causes off flavors reminiscent of wet cardboard and sherry, degrades hop aroma through degradation of terpenoid and sesquiterpenoid compounds reacting with oxygen in the headspace of the bottle, and can cause diacetyl development through oxidation of diacetyl precursors present in the beer.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Carboy to Keg CO2 Transfer Process:</span></h3>
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<span style="background-color: transparent; clear: right; color: black; float: right; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; margin-bottom: 1em; margin-left: 1em; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img height="239" src="https://lh4.googleusercontent.com/nL39rN-Bvro6h8FOltC1Wsf90XRkTNlW1ABO322199zIB_0SAqft3H3s41mEe_GKdfnIeN-KhSR2TwI1_fOR8a0EJFNM5Di-PoXWj3nASkIMUvpdw3GIe2goscNU_uFFXQ" style="-webkit-transform: rotate(0rad); border: none; transform: rotate(0rad);" width="320" /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A few commenters on a</span><a href="http://goo.gl/0VGDVY" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">recent Instagram post</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> asked about my fermentor to keg transfer process. This blog post is me finally making good on my word to share how I transfer beer from fermentor to keg in a CO2 environment. A carboy with a racking cane is used in this setup, but the same technique can be used with just about any fermentation or conditioning vessel.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We are starting with a working assumption that all parts being used are cleaned and sanitized at the time of use, and that proper sanitation processes are followed along the way (e.g. corny quick disconnects are sprayed with sanitizer before connecting, etc.). I have settled on using ¼” ID thick-walled (½” OD) silicone tubing because I like being able to boil it for sanitation/sterilization, and it forms a quite secure connection with ⅜” fittings without the use of worm clamps (silicone is more compliant than vinyl, so in my experience a smaller diameter works better). If you use PVC tubing or will be using worm clamps, consider using ⅜” ID tubing. You may need to experiment to get the right size for your setup. I have some pictures included with alternative connections using PVC tubing and Luer Lock fittings. This process isn't set in stone and can be adapted/modified to work with any system.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: x-small; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">All items in the wallpaper tray awaiting sanitizer</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Items needed:</span></h4>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">CO2 tank</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> with low pressure regulator (not pictured). If your regulator is not hand adjustable, you will want a screw driver to adjust the flow. If you are kegging your beer, I’m assuming this is something you already have along with your keg.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Kent Systems</span><a href="http://goo.gl/UnsZNX" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">female shut-off quick disconnect</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> attached to the CO2 line (stops flow of air when disconnected). I link to a ¼” barb fitting because my system has that size tubing for the utility line, but they can be found in various barb sizes.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A few feet of ¼” ID (½” OD)</span><a href="http://goo.gl/h9BT9t" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">silicone CO2 tubing</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> for the CO2 line with a</span><a href="http://goo.gl/QAAWUx" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">⅜” barb male Kent Systems quick disconnect</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> on one end. Use whatever diameter tubing you find gives you a secure connection around the carboy cap and works with your quick disconnect setup. You can use just a small piece of tubing if the main tubing coming off of your CO2 tank is long enough and doesn't weigh down or pull on the carboy cap.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅜” racking cane</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (either</span><a href="http://goo.gl/XSgMne" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">stainless steel</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> or</span><a href="http://goo.gl/ir1Kvx" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">plastic</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> should work).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<a href="http://goo.gl/aF6k8A" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carboy cap</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - two sizes are sold, so be sure to get the appropriate size for your carboy.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A few feet of ¼” ID (½” OD)</span><a href="http://goo.gl/h9BT9t" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">silicone transfer tubing</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, or ⅜” vinyl tubing with worm clamps.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<a href="http://goo.gl/WvXqvO" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Ball lock beverage out quick disconnect</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> with ¼” male flare post (because we are using quite stretchy ¼” ID silicone tubing, it’s easier to use the disconnects with flare fittings which can be adapted to ⅜” barbs, which work well with this tubing).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<a href="http://goo.gl/pVzyEK" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">⅜” barb to ¼” female flare swivel nut</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> fitting (for corny quick disconnect).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<a href="http://goo.gl/HnkiZb" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Racking cane filter</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - This keeps trub, hops and/or fruit from traveling up the racking cane and clogging your flow at the ball lock quick disconnect.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<a href="http://goo.gl/u0hMk2" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Wallpaper tray</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - not required, but very helpful for filling with Star San and sanitizing everything together while assembled (and for general cleaning use around the home brewery).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼” or adjustable </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">wrench</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> for pre assembling the corny quick disconnect and female flare swivel nut.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img height="300" src="https://lh5.googleusercontent.com/z5Z-QOPjSZU3D6wJqh9kmPx6z3tHYcj7_73Wl5mv7nYJ24TGUkfKOavW8bDq8ZJ_yx4ZRlnMRCq6xIaYpotSQA6WCaDvr_To4RVJKjgPZ-2onj7dUPcLsOqtMJaiokcRVA" style="-webkit-transform: rotate(0rad); border: none; transform: rotate(0rad);" width="400" /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Steps:</span></h4>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pre sanitize kegs and fill with C02 (purge and fill 2-3 times to eliminate as much O2 as possible). Leave pressurized to test the seals.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Crash cool for 48 hours or more, depending on flocculation characteristics of the yeast, then allow to warm up a couple of degrees before transfer to remove negative pressure inside the carboy (negative pressure will suck in ambient air when removing the airlock or blowoff tube).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Assemble racking cane</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(4)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, carboy cap</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(5)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, and racking cane filter</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(9)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, and place inside the carboy with the bottom of the racking cane a little above any solids at the bottom of the carboy.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Assemble the transfer tubing</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(6)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and quick disconnect</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(7)(8)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">With the regulator pressure all the way off and the shut off valve open, attach the CO2 tubing</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(3)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> to the main CO2 tank via the Kent quick disconnects</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(2)(3)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> to allow the pressurized CO2 in the main line to depressurize while purging the transfer line at the same time. Then close the shut off valve.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Attach the open end of the CO2 transfer line</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(3)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> to the small opening of the carboy cap</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(5)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. You will want to push the tubing at least ⅝” (or more if you can do it) onto the cap to ensure a good connection to prevent it from popping off while transferring under pressure.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Purge most of the CO2 out of the keg with the pressure relief valve, then connect the beer transfer tubing assembly to the liquid out of the keg to ensure there is no sanitizer left inside the keg, to purge the transfer line with CO2, and to make sure that no CO2 from the keg is pushed into the racking cane</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(4)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (which could disturb the sediment in the carboy).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If your pressure relief valve can be left open by lifting and turning a half turn, leave it open now.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Attach the open end of the beer transfer tubing</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(6)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> to the racking cane</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">(4)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. Make sure it is ¾” up the racking cane arm to ensure a secure fit. With my setup, no worm clamp is needed, but using one is good insurance and recommended if the tubing isn’t a </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">very</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> secure fit (if the line pops off you’re going to have a huge mess on your hands).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Open the shut-off valve on the CO2 regulator and then slowly turn the regulator pressure up until you hear it begin to transfer CO2. You should see beer begin to flow from the dip tube through the transfer line and into the keg at this point. If you have the type of pressure relief valve that does not stay open with a ¼ turn, you’ll need to lift it every 10-20 seconds to ensure beer keeps transferring (I got tired of that and have since replaced all of my pressure relief valves with</span><a href="http://goo.gl/61bo14" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">this type</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> that will stay open.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Assuming you cold crashed, you can just watch the rising condensation on the keg to see where the beer level is at, and disconnect the keg quick disconnect when it gets to the correct level (closing the pressure relief valve a few seconds before disconnecting the quick disconnect).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I've found that carboy caps are not always the most secure fit, especially on the 6 gallon carboys. There have been a few times that the cap has popped off during transfer (particularly if I am rushed and transferring with a little higher pressure). While this is usually more alarming than it is a problem, it can disrupt the flow of beer and disturb sediment at the bottom of the carboy. To prevent this, keep your hand around the cap to hold it down on the mouth of the carboy. You’ll hear some CO2 leaking around the cap, so just hold it in such a way that less CO2 escapes.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shut off the CO2 flow and depressurize the carboy by disconnecting the Kent quick disconnects.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Reconnect your corny gas quick disconnect to your CO2 tank (it’s easy to swap out if you have another Kent quick disconnect), turn up the pressure a bit (8-10 PSI, but never more than the pressure the keg will be hooked up to for carbonation, unless you want beer up your gas line or have</span><a href="http://www.chicompany.net/index.php?main_page=product_info&cPath=376_1_3_7&products_id=3262" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">ball lock quick disconnects with check valves</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">), and then purge the filled keg a few times with CO2 (fill with CO2, pull the pressure relief valve, repeat).</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Connect the keg immediately to the CO2 line you will be carbonating it with, if possible. Cornelius kegs lids sometimes leak air without positive CO2 pressure to hold them in place, which in turn would allow ambient air to creep in.</span></div>
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</ol>
<b style="font-weight: normal;"><br />
</b> <br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Note that in some images you will see additional Luer Lock connections (which I use to quickly switch out various connection types). </span></div>
<b style="font-weight: normal;"><br />
</b> <br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Have some questions, criticisms, thoughts or suggestions? Feel free to post them in the comments.</span></div>
graymomenthttp://www.blogger.com/profile/17856664830020782827noreply@blogger.com0tag:blogger.com,1999:blog-362414595173518020.post-57667056091812996102013-07-08T17:46:00.001-07:002013-07-08T17:46:22.604-07:00Saison with Strawberry and Apricot (Fantôme-ish)<div style="text-align: right;">
<a href="http://2.bp.blogspot.com/-lN1Fyd3kF3o/UdtKAGgo15I/AAAAAAAAPl4/2fGzV9SRhCQ/s1600/1-BrewPictures++029.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-lN1Fyd3kF3o/UdtKAGgo15I/AAAAAAAAPl4/2fGzV9SRhCQ/s400/1-BrewPictures++029.jpg" width="400" /></a></div>
Ask any beer geek, "what got you so into beer?" and you're likely going to hear an answer involving <i>aha</i> moments of when particular beers made a profound impression in that person's life. In my story, one of those moments was when I had Fantôme Saison for the first time. I can distinctly remember the smell of wild strawberries and other nondescript stone fruit busting out of the glass. Once I got past those initial characteristics, spices, earth, and a slight funk were also present. On the palate, those same flavors carried through, but were accompanied by some lactic tartness.<br />
<br />
I have been told by people who have asked him, Dany Prignon asserts that there is no fruit in Fantôme Saison. All of the aromatics apparently come from the interplay of malt, yeast and a proprietary blend of spices.<br />
<br />
Researching online for a recipe from someone who was familiar with the original beer and who could provide input on their clone attempt, brought me to <a href="http://forum.northernbrewer.com/viewtopic.php?f=4&t=33818" target="_blank">this thread</a> at Northern Brewer. Very few changes were made to the original recipe. I substituted Hallertauer for Tettananger and used powdered instead of crushed coriander (and less of it). The goal was to make a beer with a similar sensory profile to Fantôme Saison, not to clone it.<br />
<br />
At the time that I brewed this beer, I had yet to find a yeast that throws off strawberry esters (until Dmitri of <i>BK Yeast</i> sent me his 2007 Cantillon Iris <a href="http://bkyeast.wordpress.com/2013/04/26/sending-out-cantillon-iris-2007-brettanomyces-c2/">C2</a> strain). To achieve that character, frozen strawberries were used because I could not find a strawberry juice that was actually juice from strawberries, and because the frozen strawberries were picked ripe and then frozen, rather than picked green and ripened on the shelf (I couldn't find any freshly picked strawberries at the time that were worth writing home about). Apricot juice (which contained other juices, such as grape juice) from my local health food store was used for the apricot character. A pure, unadulterated apricot juice could not be found.<br />
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<html> <head> <title>Fantome inspired</title> </head> <body> <div align="center">
<table bgcolor="#C0C0C0" border="0" id="table2" style="width: 90%px;">
<tr> <td><span style="color: white; font-size: xx-small;"><i> Fantome inspired</i></span></td> </tr>
<tr> <td><span style="color: white;"><i>Saison</i></span></td> </tr>
</table>
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<h3 style="margin-bottom: 1px; margin-top: 0;">
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<table border="0" id="table1" style="width: 77%px;">
<tr> <td width="40%"> <div style="margin-bottom: 0; margin-top: 0;">
<b><i>Type</i></b><i><b>:</b></i> All Grain</div>
</td> <td width="52%"><b><i>Date</i></b><i><b>:</b></i> 5/13/2012</td> </tr>
<tr> <td width="40%"> <div style="margin-bottom: 0; margin-top: 0;">
<b><i>Batch Size</i>:</b> 11.50 gal</div>
</td> <td width="52%"><b><i>Brewer</i>:</b> Luke Hagenbach</td> </tr>
<tr> <td width="40%"> <b><i>Boil Size</i></b><i><b>:</b></i> 13.98 gal</td> </tr>
<tr> <td width="40%"> <b><i>Boil Time</i>:</b> 60 min </td> <td width="52%"><b><i>Equipment</i>:</b> Blichmann 20 Gal brewing system </td> </tr>
<tr> <td width="40%"> <b><i>Brewhouse Efficiency</i>:</b> 70.00</td> </tr>
<tr> <td colspan="2"> </td> </tr>
<tr> <td bgcolor="#C0C0C0" colspan="2"> <div align="center">
<b><span style="color: white; font-size: xx-small;">Ingredients</span></b></div>
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<table cellpadding="0" cellspacing="0" style="width: 100%%px;"><tbody>
<tr> <th align="left" width="16%">Amount</th> <th align="left" width="51%">Item</th> <th align="left" width="15%">Type</th> <th align="left" width="16%">% or IBU</th> </tr>
<tr> <td align="left">11.50 gal</td> <td align="left">Denver-ish water</td> <td align="left">Water</td> <td align="left"></td> </tr>
<tr> <td align="left">20.25 lb</td> <td align="left">Pilsner (2 Row) Bel (2.0 SRM)</td> <td align="left">Grain</td> <td align="left">61.16 %</td> </tr>
<tr> <td align="left">3.34 lb</td> <td align="left">Munich Malt (9.0 SRM)</td> <td align="left">Grain</td> <td align="left">10.08 %</td> </tr>
<tr> <td align="left">1.02 lb</td> <td align="left">Acid Malt (3.0 SRM)</td> <td align="left">Grain</td> <td align="left">3.09 %</td> </tr>
<tr> <td align="left">3.75 oz</td> <td align="left">Hallertauer [2.30 %] (60 min)</td> <td align="left">Hops</td> <td align="left">12.7 IBU</td> </tr>
<tr> <td align="left">2.00 lb</td> <td align="left">Candi Sugar, Clear (0.5 SRM)</td> <td align="left">Sugar</td> <td align="left">6.04 %</td> </tr>
<tr> <td align="left">2.00 oz</td> <td align="left">Hallertauer [2.30 %] (15 min)</td> <td align="left">Hops</td> <td align="left">3.4 IBU</td> </tr>
<tr> <td align="left">0.80 oz</td> <td align="left">Orange Peel, Bitter (Boil 15.0 min)</td> <td align="left">Misc</td> <td align="left"></td> </tr>
<tr> <td align="left">0.48 tsp</td> <td align="left">Grains of Paradise (GoP) (Boil 15.0 min)</td> <td align="left">Misc</td> <td align="left"></td> </tr>
<tr> <td align="left">0.12 oz</td> <td align="left">Corriander (crushed) (Boil 15.0 min)</td> <td align="left">Misc</td> <td align="left"></td> </tr>
<tr> <td align="left">1 Pkgs</td> <td align="left">French Saison (Wyeast Labs #3711)</td> <td align="left">Yeast-Ale</td> <td align="left"></td> </tr>
<tr> <td align="left">1 Pkgs</td> <td align="left">Belgian Saison (Wyeast Labs #3724)</td> <td align="left">Yeast-Ale</td> <td align="left"></td> </tr>
<tr> <td align="left">6.00 lb</td> <td align="left">Frozen Strawberry (secondary 21 days) (6.0 SRM)</td> <td align="left">Adjunct</td> <td align="left">18.12 %</td> </tr>
<tr> <td align="left">64 oz</td> <td align="left">Apricot juice (3.0 SRM)</td> <td align="left">Adjunct</td> <td align="left">1.51 %</td> </tr>
</tbody> </table>
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</td> </tr>
<tr> <td colspan="2"> </td> </tr>
<tr> <td bgcolor="#C0C0C0" colspan="2"> <div align="center">
<span style="color: white; font-size: xx-small;"><b>Beer Profile</b></span></div>
</td> </tr>
<tr> <td width="40%"> <div style="margin-bottom: 0; margin-top: 0;">
<b><i>Est Original Gravity</i>:</b> 1.062 SG</div>
</td> <td width="52%"><b><i>Measured Original Gravity</i>:</b> 1.065 SG</td> </tr>
<tr> <td width="40%"> <i><b>Est Final Gravity:</b></i> 1.012 SG</td> <td width="52%"><b><i>Measured Final Gravity</i>:</b> 1.003 SG</td> </tr>
<tr> <td width="40%"> <b><i>Estimated Alcohol by Vol</i></b><i><b>:</b></i> 6.58 % </td> <td width="52%"><i><b>Actual Alcohol by Vol:</b></i> 8.10 %</td> </tr>
<tr> <td width="40%"> <i><b>Bitterness:</b></i> 16.0 IBU</td> <td width="52%"><b><i>Calories</i></b><i><b>:</b></i> 285 cal/pint</td> </tr>
<tr> <td width="40%"> <i><b>Est Color:</b></i> 7.1 SRM</td> <td width="52%"><b><i>Color</i>:</b> <table><td bgcolor="#c8a533"><span style="color: #c8a533;"> Color </span></td></table>
</td> </tr>
<tr> <td colspan="2"> </td> </tr>
<tr> <td bgcolor="#C0C0C0" colspan="2"> <div align="center">
<span style="color: white; font-size: xx-small;"><b>Mash Profile</b></span></div>
</td> </tr>
<tr> <td width="40%"> <b><i>Mash Name</i>:</b> Single Infusion Mash, 1 Step, Light Body</td> <td width="52%"><b><i>Total Grain Weight</i>:</b> 25.11 lb</td> </tr>
<tr> <td width="40%"> <b><i>Sparge Water</i>:</b> 9.90 gal</td> <td width="52%"><b><i>Grain Temperature</i>:</b> 72.0 F</td> </tr>
<tr> <td width="40%"> <b><i>Sparge Temperature</i>:</b> 168.0 F</td> <td width="52%"><b><i>TunTemperature</i>:</b> 72.0 F</td> </tr>
<tr> <td width="40%"> <b><i>Adjust Temp for Equipment</i>:</b> FALSE</td> <td width="52%"><b><i>Mash PH</i>:</b> 5.4 PH</td> </tr>
<tr> <td colspan="2"> </td> </tr>
<tr> <td colspan="2"> <div align="center">
<table cellpadding="0" cellspacing="0" style="width: 100%%px;"><caption><u><b>Temperature Mash, 1 Step, Medium Body</b></u></caption> <tbody>
<tr> <th align="left" width="16%">Step Time</th> <th align="left" width="23%">Name</th> <th align="left" width="44%">Description</th> <th align="left" width="16%">Step Temp</th> </tr>
<tr> <td align="left">60 min</td> <td align="left">Saccharification</td> <td align="left">Add 31.39 qt of water at 160.4 F</td> <td align="left">150.0 F</td> </tr>
<tr> <td align="left">10 min</td> <td align="left">Mash Out</td> <td align="left">Heat to 168.0 F over 10 min</td> <td align="left">168.0 F</td> </tr>
<tr> <td align="left">30 min</td> <td align="left">Fly Sparge</td> <td align="left">Fly sparge with enough water to achieve pre-boil volume</td> <td align="left">168.0 F</td> </tr>
</tbody> </table>
</div>
</td> </tr>
<td bgcolor="#C0C0C0" colspan="2"> <div align="center">
<span style="color: white; font-size: xx-small;"><b>Notes</b></span></div>
</td> </table>
</div>
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5/13/2012: brew day<br />
<br />
Substituted Hallertauer 60 minute addition for Tettananger<br />
Used powdered coriander instead of crushed, and cut it from .29 oz additions to .12 oz.<br />
Cut bitter orange peel from .96 oz to .80 oz.<br />
Used 0.28 mm crush on grain mill. It seemed too fine. Next time ope in slightly.<br />
<br />
Measured pre-boil gravity without sugar was 1.052. With sugar it would have been 1.057. <br />
I forgot to add the candy sugar until the last 5 minutes of the boil.<br />
Measured OG was 1.065.<br />
<br />
6.5 G fermentor got the 3711 French Saison yeast cake from a previously brewed Sorachi Ace Saison.<br />
6 G fermentor got a 1.5L starter of 3724 Belgian Saison, and was ramped from 73 to 90 degrees over 24 hours. <br />
The Belgian Saison yeast took off vigorously within 12 hours, then subsided within 24 hours. 36 hours later, there was no visible sign of fermentation. <br />
The French Saison yeast took off with a medium krausen (no blow off), and 36 hours later it was still chugging along. <br />
<br />
05/26/2012 (13 days) - Pitched 32 oz apricot juice (bottle from local health food store) and 3 lbs defrosted frozen strawberries (Kirkland brand from Costco) into each fermentor. Strawberries were broken up with a potato masher.<br />
<br />
06/03/2012 (21 days) - gravity readings:<br />
French saison = 1.003; Belgian saison = 1.029<br />
Will crash cool the French saison for 48 hours, then transfer to a keg. The Belgian saison was moved to ambient heat and will get pitched with the French saison yeast cake.<br />
<br />
06/05/2012 (23 days) - Transferred French Saison version to keg and bottled about 3-4 750ml bottles. Transferred the Belgian saison version to secondary and added the washed French saison yeast.<br />
<br />
06/17/2012 (35 days) - Belgian saison (pitched on French saison yeast cake) gravity reading 1.011. Bottled 3.17 gallons (12 liters) with 2.4 oz priming sugar, which should calculate out to 2.25 volumes of CO2, unless the Brett takes the FG below 1.011 (edit: it sure as hell did!)<br />
(7) 750ml bottles were bottled with ECY05 (half of a container), and (9) 750ml bottles were bottled with washed cake of ECY20 (from a Sanctification clone). All bottles were bottle conditioned for several months before trying.<br />
<br />
7/7/2013 - All of the bottles were super gushers from the beginning. It's actually amazing that they have not exploded. I made a rookie mistake of bottling too early when using Brett and bacteria. Both versions are tart and full of fruit, but there is way too much fruit floating around in the bottles, and due to the bottles being gushers, everything gets stirred up and quite cloudy.<br />
<br />
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<h3>
<a href="http://2.bp.blogspot.com/-yneswQvgq6w/Udof8vxFcGI/AAAAAAAAPEk/Z3ocC4dmaEQ/s1600/1-DSC_0602.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-yneswQvgq6w/Udof8vxFcGI/AAAAAAAAPEk/Z3ocC4dmaEQ/s400/1-DSC_0602.JPG" width="265" /></a>Tasting notes and comments:</h3>
<div style="text-align: right;">
</div>
Many months have passed since I have had the non-wild versions of this beer, and proper tasting notes do not exist. From memory, I recall the fruit character being a bit overwhelming and gave the beer a sweet characteristic, despite the low 1.003 finishing gravity. Changes that I would make to the recipe would be to scale back the amount of fruit character and change the primary yeast to the now regularly available WY3724. I would reduce the strawberries by 1 lb (2.5 lbs/carboy) and substitute the apricot juice with 2 lbs/carboy of fresh apricots. A version with no fruit and pitching BKYeast C2 in primary alongside WY3724 would also be interesting.<br />
<br />
The versions bottle conditioned with ECY05 and ECY20 are coming around nicely, with ECY05 having a slightly more funky character, while ECY20 is more sour.<br />
<br />
To refresh my memory, I opened a bottle of the ECY20. Even after chilling in the freezer for 30 minutes, the bottle was a gusher, causing the yeast and fruit sediment at the bottom to mix into solution.<br />
<br />
<i><u>Appearance</u></i>:<br />
Cloudy reddish amber color with a huge, white, fizzy head that diminishes quickly, leaving behind a modest amount of lacing. The beer is hazy from the yeast and fruit particulates being stirred up by the gushing bottle.<br />
<br />
<i><u>Smell</u></i>:<br />
I would be hard-pressed to find a more prevalent and pleasant, fresh-picked strawberry aroma than what is wafting out of this glass. Mixed into the background of the dominant strawberry aroma are fresh picked wildflowers. If I didn't know that Brett was in this beer, I wouldn't have guessed it. Although, Brett's oxygen scavenging capabilities have kept this beer smelling as fresh as the day that I bottled it. Actually, even more fresh and perfumey, if that is possible.<br />
<br />
<u><i>Mouthfeel</i></u>:<br />
Spritzy, Champagne level carbonation bites at the tongue. There is just enough body to keep the beer from tasting thin on the palate.<br />
<br />
<u><i>Taste</i></u>:<br />
The fresh fruit is more muted in the flavor profile than it is in the aroma, but it is still there. There is just enough alcohol present to let you know this beer is not a 4-6% beer. The lactic acid is present enough to qualify this as a moderately sour beer. No acetic acid can be detected. A slight tannic bite on the finish that I can only associate with new oak, persists for several seconds.<br />
<br />
<u><i>Overall</i></u>:<br />
I'm quite impressed with how much fresh strawberry comes through on the nose; the smells coming out of the glass are beautiful and captivating (everyone that I have poured this for has made a big deal about the aroma). The slight booziness and tannic astringency on the finish could be done without, and the carbonation is way into the dangerous level for glass bottles.Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com0tag:blogger.com,1999:blog-362414595173518020.post-62953690548521636762013-05-01T18:22:00.001-07:002013-06-13T16:12:55.843-07:000 IBU 100% Brettanomyces fermented IPA<style type="text/css"><br /><br /><br />.csharpcode, .csharpcode pre<br />{<br /> font-size: small;<br /> color: black;<br /> font-family: consolas, "Courier New", courier, monospace;<br /> background-color: #ffffff;<br /> /*white-space: pre;*/<br />}<br />.csharpcode pre { margin: 0em; }<br />.csharpcode .rem { color: #008000; }<br />.csharpcode .kwrd { color: #0000ff; }<br />.csharpcode .str { color: #006080; }<br />.csharpcode .op { color: #0000c0; }<br />.csharpcode .preproc { color: #cc6633; }<br />.csharpcode .asp { background-color: #ffff00; }<br />.csharpcode .html { color: #800000; }<br />.csharpcode .attr { color: #ff0000; }<br />.csharpcode .alt <br />{<br /> background-color: #f4f4f4;<br /> width: 100%;<br /> margin: 0em;<br />}<br />.csharpcode .lnum { color: #606060; }</style> <h4>A Crooked Stave WWBG clone recipe</h4> <p><a href="http://lh4.ggpht.com/-CHwXyXLNSgY/UbpM06z-oII/AAAAAAAAAcI/2BD0cqgRX4Q/s1600-h/1-IMG_2643%25255B3%25255D.jpg"><img title="1-IMG_2643" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: right; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="1-IMG_2643" align="right" src="http://lh4.ggpht.com/-5MdZyHxFxxU/UbpM1BABUMI/AAAAAAAAAcQ/pZ-iKOArGDw/1-IMG_2643_thumb.jpg?imgmax=800" width="244" height="184" /></a>There are few things I enjoy more as a brewer and beer enthusiast than (1) randomly discovering a new brewery that makes excellent beer, and (2) being introduced to a new beer style or process that works out magically. My introduction to <em>Crooked Stave Artisan Beer Project</em> gave me both.</p> <p>I randomly stumbled across Crooked Stave while on vacation in Fort Collins in 2011, shortly after Chad Yakobson started gypsy brewing out of <em>Funkwerks</em> (another great brewery, if you don’t know about it). This was my first experience with 100% Brettanomyces fermented beers. The first two beers that I had from Crooked Stave were <a href="http://www.crookedstave.com/beers/wild-wild-brett/wwbr/" target="_blank">WWBR</a> and <a href="http://www.crookedstave.com/beers/limited-release/pureguavapetitesour/" target="_blank">Pure Guava Petite Sour</a>. It was hard to believe – other than the fact that both were gushers - that they had gone from boil kettle to bottle in about 6 weeks time.</p> <p>One of my favorite examples of this fast, 100% Brett fermented style is <a href="http://www.crookedstave.com/beers/wild-wild-brett/wwbg/" target="_blank">Wild Wild Brett Green</a> (WWBG), a highly hopped, dank, tropical fruit bomb that when consumed fresh presents more like an IPA than anything else. I was intrigued and wanted to make something similar myself. Chad helped me design the recipe below. My recipe is almost entirely his recipe, except I substituted <a href="https://www.facebook.com/pages/East-Coast-Yeast/168646113149281?id=168646113149281&sk=info" target="_blank">East Coast Yeast</a> Brett blends for Chad’s proprietary Brett strains, and used Amarillo and Nelson hops instead of Galaxy due to the limited supply of Galaxy at that time.</p> <p> </p> <div align="center"> <table id="table2" width="90%" bgcolor="#c0c0c0" border="0"><tbody> <tr> <td><font color="#ffffff" size="6"><i>WWBG (1.1) Amarillo</i></font></td> </tr> <tr> <td><font color="#ffffff"><i>[Not so] American IPA</i></font></td> </tr> </tbody></table> </div> <h3 style="margin-bottom: 1px; margin-top: 0px"> </h3> <div align="center"> <table id="table1" width="77%" border="0"><tbody> <tr> <td width="40%"> <p style="margin-bottom: 0px; margin-top: 0px"><b><i>Type</i></b><i><b>:</b></i> All Grain</p> </td> <td width="52%"><b><i>Date</i></b><i><b>:</b></i> 3/30/2012</td> </tr> <tr> <td width="40%"> <p style="margin-bottom: 0px; margin-top: 0px"><b><i>Batch Size</i>:</b> 11.50 gal</p> </td> <td width="52%"><b><i>Brewer</i>:</b> Luke</td> </tr> <tr> <td width="40%"><b><i>Boil Size</i></b><i><b>:</b></i> 14.73 gal</td> <td width="52%"><b><i>Asst Brewer</i>:</b> Eric</td> </tr> <tr> <td width="40%"><b><i>Boil Time</i>:</b> 90 min </td> <td width="52%"><b><i>Equipment</i>:</b> Blichmann 20 Gal brewing system </td> </tr> <tr> <td width="40%"><b><i>Taste Rating(out of 50)</i>:</b> 30.0 </td> <td width="52%"><b><i>Brewhouse Efficiency</i>:</b> 70.00</td> </tr> <tr> <td colspan="2"> </td> </tr> <tr> <td colspan="2"> </td> </tr> <tr> <td bgcolor="#c0c0c0" colspan="2"> <p align="center"><b><font color="#ffffff" size="4">Ingredients</font></b></p> </td> </tr> <tr> <td colspan="2"> <p align="center"> <table cellspacing="0" cellpadding="0" width="100%"><tbody> <tr> <th width="16%" align="left">Amount</th> <th width="51%" align="left">Item</th> <th width="15%" align="left">Type</th> <th width="16%" align="left">% or IBU</th> </tr> <tr> <td align="left">23.18 lb</td> <td align="left">Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM)</td> <td align="left">Grain</td> <td align="left">79.99 %</td> </tr> <tr> <td align="left">2.90 lb</td> <td align="left">Munich Malt - 10L (10.0 SRM)</td> <td align="left">Grain</td> <td align="left">10.01 %</td> </tr> <tr> <td align="left">1.45 lb</td> <td align="left">Carapils (Briess) (1.5 SRM)</td> <td align="left">Grain</td> <td align="left">5.00 %</td> </tr> <tr> <td align="left">1.45 lb</td> <td align="left">White Wheat Malt (2.4 SRM)</td> <td align="left">Grain</td> <td align="left">5.00 %</td> </tr> <tr> <td align="left">2.25 oz</td> <td align="left">Amarillo Gold [10.30 %] (0 min) (Boil)</td> <td align="left">Hops</td> <td align="left">- </td> </tr> <tr> <td align="left">7.75 oz</td> <td align="left">Amarillo Gold [10.30 %] (15 min) (Aroma Hop-Steep)</td> <td align="left">Hops</td> <td align="left">- </td> </tr> <tr> <td align="left">7.75 oz</td> <td align="left">Amarillo Gold [10.30 %] (Dry Hop 14 days)</td> <td align="left">Hops</td> <td align="left">- </td> </tr> <tr> <td align="left">5.47 oz</td> <td align="left">Amarillo Gold [10.30 %] (Dry Hop 7 days)</td> <td align="left">Hops</td> <td align="left">- </td> </tr> <tr> <td align="left">1.23 oz</td> <td align="left">Nelson Sauvin [12.20 %] (Dry Hop 7 days)</td> <td align="left">Hops</td> <td align="left">- </td> </tr> <tr> <td align="left">1 Pkgs</td> <td align="left">BRETT blend #1 (ECY) (East Coast Yeast #ECY04)</td> <td align="left">Yeast-Ale</td> <td align="left"> </td> </tr> <tr> <td align="left">1 Pkgs</td> <td align="left">BRETT blend #9 (ECY) (East Coast Yeast #ECY05)</td> <td align="left">Yeast-Ale</td> <td align="left"> </td> </tr> </tbody></table> </p> </td> </tr> <tr> <td colspan="2"> </td> </tr> <tr> <td bgcolor="#c0c0c0" colspan="2"> <p align="center"><font color="#ffffff" size="4"><b>Beer Profile</b></font></p> </td> </tr> <tr> <td width="40%"> <p style="margin-bottom: 0px; margin-top: 0px"><b><i>Est Original Gravity</i>:</b> 1.065 SG</p> </td> <td width="52%"><b><i>Measured Original Gravity</i>:</b> 1.065 SG</td> </tr> <tr> <td width="40%"><i><b>Est Final Gravity:</b></i> 1.017 SG</td> <td width="52%"><b><i>Measured Final Gravity</i>:</b> 1.010 SG</td> </tr> <tr> <td width="40%"><b><i>Estimated Alcohol by Vol</i></b><i><b>:</b></i> 6.18 % </td> <td width="52%"><i><b>Actual Alcohol by Vol:</b></i> 7.18 %</td> </tr> <tr> <td width="40%"><i><b>Bitterness:</b></i> 0.0 IBU</td> <td width="52%"><b><i>Calories</i></b><i><b>:</b></i> 290 cal/pint</td> </tr> <tr> <td width="40%"><i><b>Est Color:</b></i> 5.7 SRM</td> <td width="52%"><b><i>Color</i>:</b> <table><tbody> <tr> <td bgcolor="#d9c33c"><font color="#d9c33c">Color </font></td> </tr> </tbody></table> </td> </tr> <tr> <td colspan="2"> </td> </tr> <tr> <td bgcolor="#c0c0c0" colspan="2"> <p align="center"><font color="#ffffff" size="4"><b>Mash Profile</b></font></p> </td> </tr> <tr> <td width="40%"><b><i>Mash Name</i>:</b> Single Infusion, Medium Body</td> <td width="52%"><b><i>Total Grain Weight</i>:</b> 28.98 lb</td> </tr> <tr> <td width="40%"><b><i>Sparge Water</i>:</b> 4.82 gal</td> <td width="52%"><b><i>Grain Temperature</i>:</b> 72.0 F</td> </tr> <tr> <td width="40%"><b><i>Sparge Temperature</i>:</b> 168.0 F</td> <td width="52%"><b><i>TunTemperature</i>:</b> 72.0 F</td> </tr> <tr> <td width="40%"><b><i>Adjust Temp for Equipment</i>:</b> FALSE</td> <td width="52%"><b><i>Mash PH</i>:</b> 5.4 PH</td> </tr> <tr> <td colspan="2"> </td> </tr> <tr> <td colspan="2"> <p align="center"> <table cellspacing="0" cellpadding="0" width="100%"><caption><u><b>Single Infusion, Medium Body</b></u></caption><tbody> <tr> <th width="16%" align="left">Step Time</th> <th width="23%" align="left">Name</th> <th width="44%" align="left">Description</th> <th width="16%" align="left">Step Temp</th> </tr> <tr> <td align="left">60 min</td> <td align="left">Mash In</td> <td align="left">Add 36.24 qt of water at 162.8 F</td> <td align="left">152.0 F</td> </tr> <tr> <td align="left">10 min</td> <td align="left">Mash Out</td> <td align="left">Add 20.29 qt of water at 203.1 F</td> <td align="left">168.0 F</td> </tr> </tbody></table> </p> </td> </tr> <tr> <td colspan="2"> </td> </tr> <tr> <td colspan="2"><b><i>Mash Notes: </i></b>Simple single infusion mash with fly sparge.</td> </tr> <tr> <td bgcolor="#c0c0c0" colspan="2"> <p align="center"></p> </td> </tr> <tr> <td width="40%"> </td> <td width="52%"> </td> </tr> <tr> <td width="40%"> </td> <td width="52%"> </td> </tr> <tr> <td width="40%"> </td> <td width="52%"> </td> </tr> <tr> <td width="40%"> </td> <td width="52%"> </td> </tr> <tr> <td colspan="2"> </td> </tr> <tr> <td bgcolor="#c0c0c0" colspan="2"> <p align="center"><font color="#ffffff" size="4"><b>Notes</b></font></p> </td> </tr> <tr> <td colspan="2"> <p align="left">3/30/2012: <br />0 minute hop addition was at flameout, Aroma steep addition was 15 minutes post flameout, and the hops soaked for 15 minutes before chilling to 67F. <br />Pitched one carboy with ECY04, and one with ECY05 <br />Batch size of 11.5 gal yielded closer to 10.5 gal (5.25 gal into each fermentor) due to the large hop loss. <br /> <br />04/10/12: <br />10 day gravity reading (with shitty, non-precise hydrometer): <br />ECY04: 1.014 <br />ECY05: 1.025 <br />Transferred to kegs for secondary/dry-hopping. <br />ECY04 dry hop: 35g Nelson Sauvin/60g Amarillo (waiting on ECY05 to come down in gravity before dry-hopping) <br /> <br />4/19/12: <br />ECY04 removed dry hops and added 2nd dry hop (110g Amarillo). Put in keezer to dry hop at 39 degrees for 2-3 weeks. (check back on 5/3/12). <br />ECY05 - Added 1st dry hops (95g Amarillo). Gravity was still high. Will give it through 4/29/12 before switching out hops. <br /> <br />*Additional gravity readings were taken, but not recorded. I believe both versions eventually got down to about 1.007 before cold crashing. ECY05 was left to condition for an additional month before the 2nd dry hop addition was added.</p> </td> </tr> <tr> <td colspan="2"> </td> </tr> </tbody></table> <h5></h5> </div> <h5><a href="http://lh4.ggpht.com/-mOGpoU7VQY8/Ubol_a8gPvI/AAAAAAAAAcA/MZTnAmEm39Y/s1600-h/1-2012-04-10%25252018.22.23%25255B12%25255D.jpg"><img title="1-2012-04-10 18.22.23" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: right; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="1-2012-04-10 18.22.23" align="right" src="http://lh6.ggpht.com/-Ph26PSVT6ro/Ubol_x1oK3I/AAAAAAAAAcE/6F4cTckdL6s/1-2012-04-10%25252018.22.23_thumb%25255B9%25255D.jpg?imgmax=800" width="139" height="244" /></a></h5> <h4>Tasting Notes and Thoughts:</h4> <p>ECY04 - Aromas were mostly tropical (papaya with some pineapple) and citrus, with slight traditional Brett earthiness in the background. The mouth feel was medium with some dryness from the hop compounds. After a couple of weeks on draft, the flavors became integrated and more complex. The Brett gained more fruit ester complexity over time at the expense of the "fresh fruit" aroma.</p> <p>ECY05 - This version went to my friend Mark's house, so I was less familiar with it and am reporting based on memory. I remember more (but light) barnyard notes, with slightly less tropical flavors - more in the direction one would expect from a beer fermented with Brettanomyces.</p> <p>While I would not call either version an outright “clone” of WWBG, I would say that both were cut from the same cloth as the beer that inspired them. The propriety strains that Chad used in the Crooked Stave version were specifically chosen for their clean, low ester profile, and their fast attenuation. Galaxy hops also have a distinct aroma and flavor that is difficult to achieve with other hops.</p> <p>Both of these test versions were good, but I preferred the ECO4 to the ECY05 for this style. It's cleaner and the Brett doesn't compete with the hops. This could have been due to the faster fermentation and quicker consumption of the ECY04, but I would say it’s primarily due to the characteristics that ECY05 produces (barnyard, horse blanket, etc.). Even in the original WWBG version brewed by Crooked Stave, I noticed a big change in the character from when I had it fresh to when I had it a couple of months later. The hops faded and complex Brett notes began to develop. Even so, the next time that I try something similar I will use a more fruit-forward Brett strain (e.g., Trois, BKY C2/C3).</p> Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com1tag:blogger.com,1999:blog-362414595173518020.post-592316648779970582013-03-29T02:27:00.001-07:002013-03-29T09:51:38.489-07:00What is coming in the near future…<div class="separator" style="clear: both; text-align: right;">
<a href="http://4.bp.blogspot.com/--0UXyqRFXE8/UVXGEKmxTHI/AAAAAAAAAXc/Ap_L_HE46s4/s1600/1-BrewPictures++071.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/--0UXyqRFXE8/UVXGEKmxTHI/AAAAAAAAAXc/Ap_L_HE46s4/s320/1-BrewPictures++071.jpg" width="320" /></a></div>
I took a look into the Metabrewing crystal ball and saw several posts that will be coming in the near future. <br />
Here are some of the upcoming posts…<br />
<h4>
Recipes:</h4>
<ul>
<li>100% Brett fermented 0 IBU IPA (you read that right, there are no typos)</li>
<li>Berliner Weisse aged on Brett</li>
<li>Saison inspired by Fantôme</li>
<li>India Pale Saison</li>
</ul>
<h4>
Experiments:</h4>
<ul>
<li>The great Brettanomyces showdown - the same base wort 100% fermented on 9 different single brettanomyces strains…and then sampled (of course).</li>
<li>Using extracted hop oil for flavor/aroma contribution</li>
</ul>
<h4>
Equipment/Process:</h4>
<ul>
<li>My semi-automated brewing setup</li>
<li>Keg cleaning</li>
<li>Brewing water</li>
</ul>
*<em>If you feel the urge to be notified on these upcoming blog posts, you can subscribe via email, </em><a href="http://feeds.feedburner.com/Metabrewing" target="_blank"><em>RSS/ATOM feed</em></a><em>, or add me on </em><a href="https://plus.google.com/u/0/114213998280524851287" target="_blank"><em>Google+</em></a><em>, </em><a href="https://www.facebook.com/Metabrewing" target="_blank"><em>Facebook</em></a><em> or </em><a href="https://twitter.com/metabrewing" target="_blank"><em>Twitter</em></a>.Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com0tag:blogger.com,1999:blog-362414595173518020.post-11180103460339668292013-03-06T17:02:00.001-08:002013-03-07T00:15:08.517-08:00American Black Ale (Black IPA) Tasting Notes<div>
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<a href="http://4.bp.blogspot.com/-9WGrjb6NgW0/UTarmMcKeiI/AAAAAAAAAV0/3JfH-GSPugg/s1600/1-DSC_0440.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9WGrjb6NgW0/UTarmMcKeiI/AAAAAAAAAV0/3JfH-GSPugg/s400/1-DSC_0440.JPG" width="298" /></a></div>
Even though I can drink, and even enjoy, a well-made American Black Ale (Cascadian Dark Ale, Black IPA, etc.), it's a rare day that I order one given a number of options to choose from. I find myself picking a quaffable APA/IPA if I am in the mood for hops, or selecting a porter/stout if I'm craving a dark, malt-driven beer. Roasted malts and hop aroma/flavors can be made to work together, but the whole isn't necessarily better than the sum of its parts.<br />
<br />
Here are tasting notes from my <a href="http://www.metabrewing.com/2012/12/color-blind-american-black-ale.html">American Black Ale</a> that had 17 oz of hops in the flameout and whirlpool, and another 14 oz of dry hops. The recipe was designed as a 12 gallon batch, but I only netted about 9 gallons of beer, thanks to those thirsty hops.<br />
<br />
My goal was to make an American Black Ale that accentuated the hop characteristics and downplayed the dark malts as much as possible. For the recipe, read the <a href="http://www.metabrewing.com/2012/12/color-blind-american-black-ale.html">original post</a>. Here's how my version turned out:</div>
<div>
<br /></div>
<h4>
Appearance</h4>
<div>
It pours from the tap with frothy, cappuccino-like head that fills half the glass and then persists for over 10 minutes, leaving behind sticky tan lacing and a thick ring of foam that persists until the glass is empty. The beer is deep brown to black. When held up to a light it remains opaque except for a reflection that makes its way through the bottom of the glass, highlighting the beer's clarity. I don't typically think of dark beers in terms of their haziness, but this beer has none.</div>
<div>
<br /></div>
<h4>
Aroma</h4>
<div>
Even after 2-1/2 months in the keg, a big hop presence leads the way, first with pine and cedar, then followed quickly with orange rind, dank and catty notes. Getting past the hops, a hint of fruity dark chocolate is present, but I'm reaching for it. The color makes me look for aroma characteristics that correspond to a dark beer. No sign of roast or toast in the nose.</div>
<div>
<br /></div>
<h4>
Taste</h4>
<div>
Bright citrus hops are the first thing coating the front and sides of the tongue, followed by a flavor that I can only describe as reminiscent of a dark chocolate bar infused with pieces of orange. There's a lingering bitterness (more than I care for).</div>
<div>
<br /></div>
<h4>
Mouthfeel</h4>
<div>
Medium body and dry, with a slightly oily presence, which I'm assuming is from the massive amount of late addition hops in the recipe. The hops cling to the back of the tongue, leaving behind a lingering dry astringency that substantially adds to the perceived bitterness. </div>
<div>
<br /></div>
<h4>
Overall Impressions/Final Thoughts</h4>
<div>
For the style, I'm happy with how this beer turned out. There is more hop aroma wafting out of the glass than I have ever encountered in an American Black Ale. The Midnight Wheat has done its job in adding color while contributing little to no roasted malt flavor. It still provides some dark chocolate undertones, but they are more muted than the commercial examples of the style that I have tried.<br />
<br />
If it is possible to go overboard with hops, this recipe is living proof of it. Changes I would consider for the next attempt would be to reduce the total volume of hops (0.75-1.0 oz/gal), raise the original gravity (1.077-1.085), or both. The malt balance is great, but the astringency on the finish contributed from polyphenols in the hops is a bit over-the-top for my taste for a beer of this gravity.</div>
Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com1tag:blogger.com,1999:blog-362414595173518020.post-51424804162545656402013-02-12T19:40:00.001-08:002013-02-17T18:29:30.950-08:00Recirculating Dry Hops: Extract More Aroma Oil in Less Time<a href="http://lh3.ggpht.com/-n10oCqEjHx8/UR1X8TjQF2I/AAAAAAAAATU/p27tysEn1ak/s1600-h/1-DSC_0402%25255B4%25255D.jpg"><img align="right" alt="1-DSC_0402" border="0" height="204" src="http://lh5.ggpht.com/-SFPlxag902c/UR1X9FLrDZI/AAAAAAAAATc/ktUeRtVLCYY/1-DSC_0402_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1-DSC_0402" width="304" /></a>When I think of a good “hoppy” beer, my mind conjures up interesting aroma and flavor profiles. Bitterness units barely factor in. A hop forward beer that has lost (or never really had) aroma becomes a boring and uninteresting beer. <br />
<br />
<strong>What if you could get more aroma oil extracted from your dry hops with less time?</strong> Would you do it? That question almost sounds rhetorical.<br />
<br />
Early last year I came across an <em>Indie Hops</em> blog post titled, “<a href="http://inhoppursuit.blogspot.com/2012/02/more-aroma-oil-faster-dry-hopsters-holy.html" target="_blank">More Aroma Oil, Faster: The Dry Hopster’s Holy Grail</a>.” With a title like that, I had to keep reading. The post cited a study by Peter Wolfe and Dr. Tom Shellhammer at the <em>Oregon State University Department of Food Science</em> which compared the aroma/flavor potential of two dry hopping materials (whole cone hops vs. pelletized hops) and the effectiveness of two methods for dry hopping (stirred vs. unstirred). All dry hopping took place at 23.2°C (73.76°F). Both sensory analysis (a tasting panel) and instrument analysis (measurements of compounds) were performed on samples taken at 0.5 hours, 2 hours, 4 hours, 6 hours, 24 hours, 4 days, 7 days, and 12 days of exposure to hops.<br />
<br />
Peter Wolfe’s thesis, <em>A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer</em>, is <a href="http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1" target="_blank">published on Oregon State University’s website</a>. I read all 92 pages of it, which took me a while because I found myself searching Google every other page to research a new [to me] unfamiliar term. There were several interesting findings in the study. Here are a few highlights:<br />
<ul>
<li>Pelletized hops resulted in faster extraction and more hop aromatic compounds compared to dry hopping with whole cone hops. </li>
<li>Stirring hops resulted in higher overall aroma compound extraction and more intense aroma perception than unstirred hops. </li>
<li>Stirred pellet hop aroma compounds were nearly fully extracted after 24 hours. </li>
</ul>
“Say what? 24 hours?!” (That was my reaction, anyway.)<br />
<a href="http://lh3.ggpht.com/-CgEuwTlWbPM/URsLMgr91qI/AAAAAAAAASY/DgOc-NcEUf4/s1600-h/instrument-analysis-chart4.jpg"><img alt="instrument analysis chart" border="0" height="372" src="http://lh4.ggpht.com/-LAPeurB495g/URsLNU4XZoI/AAAAAAAAASg/VSQwf6hdA90/instrument-analysis-chart_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="instrument analysis chart" width="484" /></a><br />
<a href="http://lh4.ggpht.com/-ncaqZZvarzY/URsLNzwBUwI/AAAAAAAAASo/_ujx9XNYFtY/s1600-h/sensory-evaluation-chart3.jpg"><img alt="sensory evaluation chart" border="0" height="298" src="http://lh4.ggpht.com/-p5x5V50Fi8E/URsLOlQOWRI/AAAAAAAAASw/TpNWCFjfxUU/sensory-evaluation-chart_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="sensory evaluation chart" width="484" /></a><br />
<h4>
Aroma, Aroma, Aroma</h4>
As pervasive of a practice as dry hopping is in modern beer brewing, there is a lot of confusion as to what is exactly going on during the dry hopping process. This gives rise to all kinds of practices and procedures for how to achieve the best results. This post is not attempting to address every aspect of dry hopping (bitterness contribution, antimicrobial properties, etc.). For that, I would recommend reading Peter Wolfe’s thesis as well as the book, <em><a href="http://www.amazon.com/gp/product/1938469011/" target="_blank">For the Love of Hops</a></em>, by Stan Hieronymus. This post is only addressing the primary goal of dry hopping: aroma.<br />
<br />
<a href="http://lh5.ggpht.com/--U4AzfX_2Ds/URsLPYEUAwI/AAAAAAAAAS4/xXJfn0WAjP0/s1600-h/important-aroma-compounds-derived-fr.jpg"><img align="right" alt="important aroma compounds derived from hops" border="0" height="345" src="http://lh5.ggpht.com/-8NOeDKO4Pco/URsLQCetqBI/AAAAAAAAATA/PzWzqyWu-v4/important-aroma-compounds-derived-fr%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="important aroma compounds derived from hops" width="344" /></a>By far, the greatest reason that dry hops are used today is to add hop aroma and flavor (a combination of aroma, taste and mouthfeel) to beer. While other hop components (alpha/beta acids, polyphenols, glycosides and bio-transformed hop compounds) affect the overall flavor experience (see <a href="http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf#page=15" target="_blank">section 1.3</a> of Wolfe’s Thesis), the primary components of hops that directly contribute to aroma while dry hopping are terpene oils and sulfur compounds. The goal when dry hopping is to extract those compounds out of the hops and into the beer.<br />
<br />
Most homebrewers follow a similar procedure to one another when dry hopping: steep the hops in fermented beer. Regardless of whether whole cone or pelletized hops are used, if hops are placed in bags or allowed to free float, or if the dry hops are added to the primary, secondary or keg, the universal practice for dry hopping at the homebrewing level is to allow the hops to soak in beer post fermentation without any form of agitation.<br />
<br />
On the other hand, the commercial breweries that are best known for aromatically hoppy beers all use some form of agitation or extraction beyond simply steeping the hops in the beer. Dogfish Head, Russian River Brewing and Firestone Walker use a “Hop Cannon,” Sierra Nevada uses a “Torpedo,” and New Belgium and Stone use “The Slurry Method” (chapter 8, <em>For the Love of Hops</em>). Commercial breweries have efficiency and time constraint requirements that homebrewers do not have, but as Peter Wolfe found in his study, a greater level of hop aroma compounds are extracted through agitation.<br />
<h4>
My dry hop agitation setup</h4>
After reading Peter Wolfe’s thesis, I was determined to come up with a way to agitate dry hops at the homebrewer level. The first idea was to build some sort of false bottom stir plate for my fermentation fridge, and then spin a large stirbar in a glass carboy to agitate the hops (I still like this idea). However, I recently obtained a stainless steel conical fermentor and wanted to move my fermentation of hoppy beers to the conical. What I came up with was the following setup, which as it turns out is almost exactly the same setup that was used for agitation in the study conducted by Peter Wolfe (I ran it by him).<br />
<br />
Below is a diagram (and below that, a video) of how I do my dry hop agitation. The setup is slightly different than what is pictured below. I do not own a Blichmann brand conical, and I use the standard inline head rather than the center inlet head. I’m also sans a racking cane on the conical at the moment. I would highly recommend one is used with this setup. Without a racking cane, hop matter will come through the racking arm port. It will require a significant amount of dumps from the bottom to get all of the hops out. I waste a lot of beer dumping hops out of the bottom before I have clean enough beer to rack to a keg. A racking cane will allow the tube to point up and out of the hop slurry so that clean beer can be racked without having to dump any hops.<br />
<img height="398" src="https://docs.google.com/drawings/d/1OPGafAO7YhN-llcTgPgMY3XnRm9Gsey10EbYHjhHIvY/pub?w=857&h=682" style="display: block; float: none; margin-left: auto; margin-right: auto;" width="500" /><br />
Here is a YouTube video of my setup in action:<br />
<div class="wlWriterEditableSmartContent" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:eb9763ee-daab-491b-8948-7b2df0a28b00" style="display: inline; float: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
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Continuously recirculating dry hops in the fermentor</div>
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<h4>
What you’ll need</h4>
Assuming you already own a conical fermentor, to pull this off you’re looking at purchasing the following:<br />
<ul>
<li>(1) <a href="http://morebeer.com/view_product/11622//March_High_Temperature_Brewing_Pump_-_High_Flow" target="_blank">March</a> or <a href="http://www.chuggerpumps.com/" target="_blank">Chugger</a> Pump (I use one that I already had) </li>
<li>3-4 ft of 1/2” ID tubing (I use <a href="http://www.brewershardware.com/Silicone-Hose-1-2.html" target="_blank">silicone</a>, because I can boil it before use to sterilize it) </li>
<li>4 connectors for the inlet and outlet tubes. Everyone’s setup is different, so this will vary depending on your configuration. My conical uses 1.5” triclover fittings, and my pump is 1/2” NPT, so I purchased: <br />(1) <a href="http://www.brewershardware.com/1.5-Tri-Clover-X-1-2-Hose-Barb.html" target="_blank">1.5”x1/2” barb fitting</a> and (1) <a href="http://www.brewershardware.com/1-1.5-Tri-Clover-X-1-2-Hose-Barb-90-Bend.html" target="_blank">1.5”x1/2” barb with 90° bend</a> (I like the 90° fitting more because it can get out of the way, so I’d go with 2 of those if I did it again). <br />(2) <a href="http://morebeer.com/view_product/27828//Blichmann_Stainless_QuickConnector_-_1_2in_90_Deg_Elbow_Barb" target="_blank">Blichmann Stainless QuickConnector - 1/2in. 90° Elbow Barb</a>. For whatever reason, the Blichmann elbow barbs barely have any barb at all on them. The <a href="http://morebeer.com/view_product/27825//Blichmann_Stainless_QuickConnector_-_1_2in_Straight_Barb" target="_blank">Blichmann straight barb fittings</a> are much more grippy and in line with what you would expect a barbed fitting to be like, so I would go with those next time. </li>
<li>(4) <a href="http://morebeer.com/view_product/17593//Hose_Tubing_Clamp_Large" target="_blank">hose/tubing clamps</a> (large) for the fittings </li>
</ul>
<h4>
Non-conical fermentor configurations:</h4>
<blockquote>
I have not attempted this in any fermentor other than my conical. I would like to see how other brewers approach this situation with carboys and Sanke kegs. If you have recommendations to share in the comments, please do so. </blockquote>
<h5>
Carboys: </h5>
In addition to the stirbar idea that I mentioned above, a carboy cap can be modified to accommodate two racking canes, <a href="http://i484.photobucket.com/albums/rr201/wade42470/wine%20stuff/CapforReceivingCarboy.jpg" target="_blank" title="cut carboy cap">like this</a>. You can then follow a very similar process to what I did with my setup. You would want to ensure the hole was not cut too large, because oxygen making its way in will be counterproductive to the goal of making an aromatic hoppy beer. If you would rather use a stopper than a carboy cap, Morebeer sells a <a href="http://morebeer.com/view_product/16654//Stopper_-_#65_Drilled_1_3_8"_hole_and_1_1_4"_hole" target="_blank">#6.5 stopper with 2-holes</a>, but the 2nd hole is too small for a racking cane, which means that changes would be needed. A ball valve would need to be added to this configuration to be able to adjust the flow rate of the pump.<br />
<h5>
Sanke kegs:</h5>
Before I purchased my conical, I used the <a href="http://www.brewershardware.com/Sanke-Fermenter-Kits/" target="_blank">Sanke fermentor kit</a> from <em>BrewersHardware</em>. As with the carboy cap above, the blowoff hole could be modified to accommodate a 2nd racking cane.<br />
<br />
Results to come in a follow-up post. Stay tuned...Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com0tag:blogger.com,1999:blog-362414595173518020.post-84666353709145253762013-02-04T15:06:00.001-08:002013-02-04T17:00:18.582-08:00Split batch: Redemption and Sanctification Clone Recipes<p><a href="http://lh3.ggpht.com/-iZ-I1owTgRk/URBZSf4tLWI/AAAAAAAAAQA/vSJEhfUXDl4/s1600-h/1-BrewPictures%252520%252520056%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top: 0px; border-right: 0px; padding-top: 0px" title="1-BrewPictures 056" border="0" alt="1-BrewPictures 056" align="right" src="http://lh6.ggpht.com/-4Xf_9bxUObo/URBZS_ryGnI/AAAAAAAAAQI/eT8jn2K28QQ/1-BrewPictures%252520%252520056_thumb%25255B1%25255D.jpg?imgmax=800" width="262" height="364" /></a>For me, homebrewing = experimentation. I have yet to ever brew the same beer twice. While I’ve repeated certain aspects of some recipes, I always tweak something the next time I brew it. It helps me learn. <br /> <br />Another way that I learn is by comparing and contrasting. I’ve been to many beer tastings, but the ones that have taught me the most are the ones in which I can do side-by-side tasting  rather than one after the other. I can smell one, then smell the other; taste one, then taste the other. The sensory experiences are so close to one another that it helps my brain distinguish between minute differences that I otherwise wouldn’t pick up on. <br /> <br />This was an inspiration for why I chose to build a system that brews 12 gallon batches. It allows me to spend the same amount of time brewing one base beer, and then do different things on the cold side of the equation. I can compare yeasts, fermentation temperatures, hops, dry-hopping schedules, and so on. The learning experience has been so much more than it would have been doing single batches, and it barely costs me any more time or money to pull it off. <br /> <br />Two beers that I’ve always enjoyed from <em>Russian River Brewing Company</em> are Redemption and Sanctification. Redemption is a Belgian Single, also referred to as “<a href="http://en.wikipedia.org/wiki/Trappist_beer#Others" target="_blank">Enkel</a>.” Traditionally, Trappist breweries would make this lighter version of their regular beers for consumption by the monks at the monastery. Redemption is similar to a Belgian Blonde, but is lower in gravity. <br /> <br />Sanctification is a non-barrel aged sour golden that is advertised as being primary fermented with 100% Brettanomyces, although <a href="http://embracethefunk.com/2011/08/02/vinnie-cilurzo-of-russian-river-qa/" target="_blank">Vinnie has stated</a> that they also add Lactobacillus and Pediococcus from a house mixed culture. <br /> <br />After doing a little digging around, I found that these two beers were extremely similar in the malt profile, with the distinguishing differences being that Redemption is lighter on the non-2 row malts (3% each, compared to 5% each), and Sanctification is 4-6 (depending on the source) points higher in original gravity than Redemption. The <em>Russian River Brewing Company</em> website shows the original gravities at <a href="http://russianriverbrewing.com/brews/redemption/" target="_blank">1.048</a> and <a href="http://russianriverbrewing.com/brews/sanctification/" target="_blank">1.052</a>. In emails and interviews, Vinnie has quoted them at <a href="http://www.homebrewtalk.com/f12/belgian-session-ales-116811/index2.html#post1305637" target="_blank">1.052</a> and <a href="http://embracethefunk.com/2011/08/02/vinnie-cilurzo-of-russian-river-qa/" target="_blank">1.058</a>. <br /> <br />For my split batch, I went with the Sanctification malt bill and chose the higher of the two target gravities because I was most interested in getting the Sanctification beer down. A Belgian single can be whipped up anytime, but a sour beer requires a <strike>little</strike> hell of a lot more time before it is ready for consumption. A  portion of the hop schedule was moved to a 0 minute addition, which lowered the projected IBUs somewhat. <br />WLP545 Belgian Strong Ale yeast was used for Redemption because my local homebrew shop was out WLP530 Abbey Ale Yeast and there wasn’t time to order online. For Sanctification, ECY20 Bug County was used rather that the complex culture mix that Vinnie gave in his recipe. <br /> <br /><a href="http://lh4.ggpht.com/-O7cgg2y97sE/URBZTdHeQNI/AAAAAAAAAQQ/iq4a1REjRCY/s1600-h/1-24%252520hours%25252003%252520%252528sanct%252520left_redemp%252520right%252529%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top: 0px; border-right: 0px; padding-top: 0px" title="1-24 hours 03 (sanct left_redemp right)" border="0" alt="1-24 hours 03 (sanct left_redemp right)" align="right" src="http://lh3.ggpht.com/-oy4vAt71bsk/URBZUC3KEPI/AAAAAAAAAQY/ic5u3s3De7Y/1-24%252520hours%25252003%252520%252528sanct%252520left_redemp%252520right%252529_thumb%25255B1%25255D.jpg?imgmax=800" width="324" height="260" /></a>Brew date: 03/24/2012 <br />Batch size: 11.5 US Gal <br />Estimated/Actual OG: 1.058/1.056 <br />Estimated IBU: 20.0 <br />Estimated SRM: 4.2 <br />Estimated ABV: 6.0% (Redemption)/7.0% (Sanctification) <br />Estimated total efficiency: 72% <br /><strong><u> <br />Water</u></strong>: <br />Started with R.O., then additions to match Beersmith’s “Antwerp” profile. <br /><strong><u> <br />Grain:</u></strong> <br />85.0% (21.60 lb) – American 2-row (Great Western) – 2.0 SRM <br />5% (1.27 lb) – Vienna malt – 3.5 SRM <br />5% (1.27 lb) – Acid malt – 3.0 SRM <br />5% (1.27 lb) – White wheat malt (Great Western) 2.4 SRM <br /><strong><u> <br />Hops:</u></strong> <br />80 min – 1.48 oz Styrian Goldings (5.40% AA) <br />15 min – 1.48 oz Styrian Goldings (5.40% AA) <br />0 min – 0.5 oz Styrian Goldings (5.40% AA) <br /><strong><u> <br />Other/Adjuncts:</u></strong> <br />15 min – 1 tsp Wyeast yeast nutrient <br />15 min – 0.5 tsp Supermoss <br />10 drops Fermcap <br /><strong><u> <br />Mash:</u></strong></p> 50 minutes @152°F <br />10 minutes @168°F <br /><strong><u> <br />Boil:</u></strong> <br />90 minutes <br /><strong><u> <br />Yeast:</u></strong> <br />WLP545 Belgian Strong Ale (Redemption) <br />ECY20 Bug County (Sanctification) <br /><strong><u> <br /><a href="http://lh4.ggpht.com/-N356FbG1bnM/URBZUoitkvI/AAAAAAAAAQg/rPDY1l7KDRI/s1600-h/1-2012-04-29%25252015.36.38%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top: 0px; border-right: 0px; padding-top: 0px" title="1-2012-04-29 15.36.38" border="0" alt="1-2012-04-29 15.36.38" align="right" src="http://lh3.ggpht.com/-erazcGLbHv8/URBZVNJSwCI/AAAAAAAAAQo/dLIFdlVBfgY/1-2012-04-29%25252015.36.38_thumb%25255B1%25255D.jpg?imgmax=800" width="324" height="184" /></a>Results/Notes:</u></strong> <br />Due to what must have been poor programming on my part, the fly sparge process turned on 38 minutes into the mash while I wasn’t paying attention (a pitfall of automation). The manual ball valve to the boil kettle was closed. The mash tun read 16 gallons (probably 5 gallons above the grain bed) before it was noticed and stopped. The mash temp was brought back up to 152°F for about 10 minutes before ramp out. <br /> <br />The sparge went fast (15 minutes), which likely added to the poor mash efficiency. <br />Pre-boil gravity was 1.043. Target was 1.047. The boil was slowly rolling due to some <a href="http://www.metabrewing.com/2013/01/low-pressure-burner-testing.html" target="_blank">burner issues</a> I had been having. At 90 minutes, the gravity was at 1.046. The boil was extended by 40 minutes. Gravity read 1.056 at knockout. <br /> <br />The batch was split into two carboys. A 1.5L starter of WLP545 Belgian Strong Ale was pitched into one carboy, and ECY20 Bug County was pitched into the other. Fermentation was at 68°F. <br />The Belgian Single was given a 1-week primary and 2 week secondary before racking half to a keg and bottling the other half. The Sanctification was given a 2 week primary and then racked to secondary for what might be forever, or a year, whichever comes first. Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com3tag:blogger.com,1999:blog-362414595173518020.post-56446952309892832302013-01-16T23:49:00.001-08:002013-01-17T16:19:38.442-08:00The freshest sources for hops<a href="http://lh3.ggpht.com/-W4QYzlhuUUs/UPes8wiIjUI/AAAAAAAAAIU/lrQztnaeYuw/s1600-h/1-BrewPictures%252520%252520083%25255B5%25255D.jpg"><img align="right" alt="1-BrewPictures 083" border="0" height="404" src="http://lh3.ggpht.com/-uXklPhMDwTI/UPes94h8e_I/AAAAAAAAAIc/IngDzywRru8/1-BrewPictures%252520%252520083_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1-BrewPictures 083" width="291" /></a>What I find interesting is that I rarely see the farm, brand or supplier of hops mentioned when discussing sources for hops. Typically, varietals are mentioned as a commodity. Someone will post, <em>"[company name] has this year’s Cascade for $11/lb,"</em> as if <em>Cascade</em> from one source is the same as any other source, with the only difference being price. I never used to give this much thought, until this last year... <br />
<br />
Last year I purchased <em>Citra</em> hops from two different suppliers (both the current harvest year), and there was a <strong>huge</strong> difference between the aroma of the hops. It wasn't even close. You could take one whiff from the first bag, and then a whiff of the other, and it was night and day. One had a big citrus/tropical aroma; the other, not so much when compared to the first. Had I not had the two there to compare, I might have thought the one with less aroma was fine. After all, it still smelled like hops. It's just that <strong>it was so much more muted than the other source that I dumped out the hops that had less aroma</strong>. Why use inferior hops in something that you’re going to spend a considerable amount of time, energy and money into making?<br />
<br />
Shopping for hops is like shopping for produce. You can shop based on price per pound, or you can shop based on quality (however you define quality is up to you). Farmers that properly grow good crops in rich soil, wait to pick them until they’re ripe, and then deliver the fresh produce to local shops for immediate purchase, simply cannot compete on price with the mega farming corporations out there that are cutting costs at every step of the process. For example, I can buy oranges at the local grocery store that are decent (taste like what my mom bought, likely at the same kind of grocery store), or I can get oranges from a local farmers market or CSA that are the juiciest, most flavorful oranges I've ever had. It's like [excuse the pun] apples and oranges. This same analogy applies to hops.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rNcrWC6bIxQ/UPiPKmkHfSI/AAAAAAAAAI0/wxqZDvI97rc/s1600/4-DSC_0081.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-rNcrWC6bIxQ/UPiPKmkHfSI/AAAAAAAAAI0/wxqZDvI97rc/s320/4-DSC_0081.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HopUnion 1 oz and 1 lb bags</td></tr>
</tbody></table>
Of course, you can overpay for crappy, poorly treated hops as well (my LHBS, for one). Price isn't what makes one hop supplier better than another. I'm not familiar with every hop supplier out there, but I've ordered from several online sources and found <a href="http://www.hopunion.com/4_HomeBrewing.cfm?p6=open" target="_blank">HopUnion’s</a> nitrogen flushed hops to be quite fresh and fragrant. I typically buy 1 lb bags from <a href="http://labelpeelers.com/beer-making-hops-c-1_64.html" target="_blank">LabelPeelers</a> because of the cost savings. This year my pound of Amarillo from LabelPeelers came in (16) 1 oz packages. I like the idea of the 1 oz HopUnion bags for the sake of freshness. Keeping the hops in a sealed, nitrogen flushed environment is better than opening the same bag several times throughout the year (even if you reseal it with a vacuum sealer). <br />
<div style="text-align: left;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Mvn6kIDUx_g/UPiPKAisFPI/AAAAAAAAAIs/lBPuUn69lZo/s1600/2-DSC_0078.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Mvn6kIDUx_g/UPiPKAisFPI/AAAAAAAAAIs/lBPuUn69lZo/s320/2-DSC_0078.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hops Direct 1 lb bag (partial)</td></tr>
</tbody></table>
<div style="text-align: left;">
<a href="http://hopsdirect.com/" target="_blank">HopsDirect</a> seems to have fresh hops, too, but I find their 1 lb vacuum sealed foil bags a little difficult to work with. They often come hard as bricks, with the pellets being stuck together. <a href="http://www.farmhousebrewingsupply.com/" target="_blank">Farmhouse Brewing Supply</a> offers a wide variety of hops in convenient 4 oz packages, and the prices are good. I’m not a big fan of the packaging, but most of the packages remain sealed. I haven’t compared the hops that I’ve bought from Farmhouse Brewing Supply with other suppliers/retailers. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MvUmQgMjTgQ/UPiPKWGQe0I/AAAAAAAAAI4/j2EzTjiblbk/s1600/3-DSC_0079.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="242" src="http://4.bp.blogspot.com/-MvUmQgMjTgQ/UPiPKWGQe0I/AAAAAAAAAI4/j2EzTjiblbk/s320/3-DSC_0079.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farmhouse Brewing Supply 4 oz bags</td></tr>
</tbody></table>
I'd like to try hops from <a href="http://indiehops.com/" target="_blank">IndieHops</a>. I like what they stand for and I hear good things about them, but the minimum order of 11 lbs per hop is prohibitive for a homebrewer, and they only supply a limited number of hop varietals. IndieHops seems to cater more to small craft brewers than to homebrewers, and sell first to contracted accounts. This might be a good company to do a group buy with.<br />
<br />
Other than the big online homebrew shops, some other hop suppliers that I’ve seen people ordering from are <a href="http://www.yakimavalleyhops.com/" target="_blank">Yakima Valley Hops</a> (they package their own hops at reasonable prices), <a href="http://www.nikobrew.com/" target="_blank">Nikobrew</a> (not the best pricing, but cheap shipping), and some <a href="http://www.ebay.com/sch/hausotterted/m.html?_nkw=&_armrs=1&_from=&_ipg=&_trksid=p3686" target="_blank">discount eBay sellers</a>. I have no experience buying from these companies.<br />
<br />
I'd be interested in hearing others' thoughts on this subject in the comments. Has anyone else found a difference between hop suppliers? Are there other good sources for <em>quality</em> hops at reasonable prices?Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com5tag:blogger.com,1999:blog-362414595173518020.post-43957811975829761352013-01-01T18:12:00.001-08:002013-01-04T01:15:46.474-08:00Low pressure burner testing<a href="http://lh4.ggpht.com/-PPk7l83b2dE/UOOXc2MVQkI/AAAAAAAAAFg/tb7YMW2XYos/s1600-h/BrewPictures%252520%252520008%25255B13%25255D.jpg"><img align="right" alt="BrewPictures 008" border="0" src="http://lh3.ggpht.com/-fLeGGESKTIU/UOOXdpMdGEI/AAAAAAAAAFo/M4yXgmYm1x0/BrewPictures%252520%252520008_thumb%25255B11%25255D.jpg?imgmax=800" height="326" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; margin: 0px 0px 0px 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="BrewPictures 008" width="400" /></a><br />
The first question I had when designing my brewing system was what type of energy to use. My first choice was steam, but that was a pipe dream (pun intended). Next was electric for a variety of reasons, but that option required me to upgrade my electric panel, which was cost prohibitive. That left me with either propane or natural gas as options. I decided on natural gas because <a href="http://www.chattanoogagas.com/Repository/Files/9058_CGC_PriceCompareChart.pdf" target="_blank">it is more economical</a>, the idea of refilling tanks regularly was not appealing, and I could easily see myself running out of gas in the middle of a brew session.<br />
An initial test run on the system produced poor results. After nearly 2 hours of heating, it hadn’t reached a boil. Some testing was needed to increase the performance of the burners (a link to the spreadsheet data is at the bottom of the page).<br />
The areas to be tested were:<br />
<ol>
<li><em>burner height</em> – the distance from the burner to the kettle </li>
<li><em>heat transfer</em> – using a more conductive metal to transfer thermal energy from the flame to the kettle </li>
<li><em>ventilation</em> – insufficient ventilation chokes the flame </li>
<li><em>gas pressure</em> – the burners were designed to work optimally at 11” WC of pressure, while most utility companies deliver gas to residential buildings at 7-9” WC. <!--EndFragment--></li>
</ol>
For all tests, 10 gallons of 75°F water was heated on a single <a href="http://www.brewershardware.com/10-Low-Pressure-Burner.html" target="_blank">10” low pressure burner</a>, and temperature readings were taken every 5 minutes. <br />
<u><strong><a href="http://lh4.ggpht.com/-YSkubY0t5Po/UOZnXhTnPPI/AAAAAAAAAF4/Nh8ZE1vYWpo/s1600-h/1-DSC_0005%25255B11%25255D.jpg"><img align="right" alt="1-DSC_0005" border="0" src="http://lh4.ggpht.com/-Q8NSh5ArEqk/UOZnYMUZ-AI/AAAAAAAAAGA/-W7t2WROz4w/1-DSC_0005_thumb%25255B5%25255D.jpg?imgmax=800" height="244" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1-DSC_0005" width="185" /></a>burner height</strong></u><br />
<ol><!--EndFragment--></ol>
The first tests <strong>(test #1 in the chart below) involved adjusting the burner mount height</strong>. The <a href="http://www.brewershardware.com/12-Heat-Shield-Burner-Mount.html" target="_blank">heat shield/burner mount</a> has a split open back to allow for rear ventilation above the burner, and comes with 3 sets of holes for adjusting the distance between the burner and the bottom of the kettle. The distance from the bottom hole to the top hole is approximately 1”, and while there was a slight difference in performance between the top mounting hole and the bottom, the results were not significant (which is why only one of the tests is charted). After 50 minutes, the best configuration was at 170.7°F.<br />
<strong><u>heat transfer</u></strong><br />
I consulted my friend/assistant brewer, Eric, who is a mechanical engineer by trade, and <strong>for test #3, a homemade heat sink was built</strong> out of a thick plate of aluminum and aluminum angle iron to capture more heat from the exhaust and transfer it to the kettles. This increased heat transfer, but after 50 minutes the water had only reached 187.3°F. <br />
<strong><u><a href="http://lh6.ggpht.com/-Z-fakM5rVlw/UOZnZKQDkGI/AAAAAAAAAGI/-VGs-YdM2MU/s1600-h/BrewPictures%252520%252520007%25255B2%25255D.jpg"><img align="right" alt="BrewPictures 007" border="0" src="http://lh3.ggpht.com/-07qwJ-U2s54/UOZnZq7-rAI/AAAAAAAAAGQ/m5f_K2QPXaQ/BrewPictures%252520%252520007_thumb.jpg?imgmax=800" height="184" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="BrewPictures 007" width="244" /></a>ventilation</u></strong><br />
<strong>The next test involved creating a chimney (test #4).</strong> Just like with a house chimney, less dense hot air rises and is replaced by more dense, cooler air. This is referred to as the “<a href="http://en.wikipedia.org/wiki/Stack_effect" target="_blank">stack effect</a>”. The greater the thermal difference and the height of the chimney, the greater the stack effect.. We built a semi-enclosed chimney out of a 90 degree register box and sheet metal to force air to flow up from the bottom of the burner and out of the back. We tested it with and without a 6’ chimney (that’s not a typo, it was 6 feet tall), but both tests resulted in lower temperatures than with the aluminum heat sink.<br />
<strong><u>gas pressure</u></strong><br />
<strong>I had the gas company come out and test/adjust the pressure to the house</strong>. I was at 7.3” WC at the main line to the house, and 6.7” WC at the line to my brew rig (acceptable range is 7-9” WC, according to the technician). He adjusted it up to 7.5” WC at the brew rig, which is the highest he was allowed to adjust it, but then volunteered to show me how to adjust the pressure myself “just in case I wanted to know how it works.” I increased the pressure to approximately 8.6” WC, switched out the flex lines to the burner for larger diameter flex lines that were previously on order, and then ran two more tests. <br />
<strong><a href="http://lh6.ggpht.com/-Wl70ZyLQFKA/UOZnaiBlQGI/AAAAAAAAAGY/kOk6BjsTHqY/s1600-h/BrewPictures%252520%252520009%25255B2%25255D.jpg"><img align="right" alt="BrewPictures 009" border="0" src="http://lh6.ggpht.com/-h5C1y48eqQk/UOZnbbtmuYI/AAAAAAAAAGg/tJkzpS8oYFQ/BrewPictures%252520%252520009_thumb.jpg?imgmax=800" height="184" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="BrewPictures 009" width="244" /></a>Test #6 was with both the aluminum heat sink and the chimney</strong> at the new increased gas pressure. After 50 minutes, the temperature was 182.6°F, just shy of test #3, which took place before the gas pressure to the house was increased. This suggested that the chimney setup wasn’t helping. <br />
In <strong>test #7, the chimney was removed and only the aluminum heat sink was used</strong>. At 50 minutes I was at 206.7°F, and at 55 minutes I was boiling. <br />
Test #7 was by far the best results out of all of the tests, and is what I chose to stick with. <a href="https://docs.google.com/spreadsheet/pub?key=0Ak9OpJhv_FVkdGx2UWpnYUFBWmNzQkVHN2xpRXVsZHc&single=true&gid=1&output=html" target="_blank">A spreadsheet with the full test results can be found here</a>. Below is a chart showing the performance over time for the tests mentioned above.<br />
<script src="//ajax.googleapis.com/ajax/static/modules/gviz/1.0/chart.js" type="text/javascript"> {"dataSourceUrl":"//docs.google.com/a/ocluke.com/spreadsheet/tq?key=0Ak9OpJhv_FVkdGx2UWpnYUFBWmNzQkVHN2xpRXVsZHc&transpose=0&headers=1&range=A1%3AF23&gid=3&pub=1","options":{"titleTextStyle":{"bold":true,"color":"#000","fontSize":16},"series":{"5":{"errorBars":{"errorType":"none"},"lineWidth":1}},"curveType":"function","animation":{"duration":500},"width":741,"lineWidth":2,"hAxis":{"title":"Time (minutes)","useFormatFromData":true,"minorGridlines":{"count":"2"},"minValue":0,"viewWindowMode":"explicit","viewWindow":{"min":0,"max":75},"maxValue":75},"chartArea":{"height":"","width":"","left":"","top":""},"vAxes":[{"title":"Temperature (\u00b0F)","useFormatFromData":true,"minorGridlines":{"count":"4"},"formatOptions":{"source":"data","prefix":"","suffix":""},"minValue":75,"viewWindowMode":"explicit","viewWindow":{"min":75,"max":225},"gridlines":{"count":"6"},"maxValue":225},{"useFormatFromData":true,"minValue":null,"viewWindow":{"min":null,"max":null},"maxValue":null}],"booleanRole":"certainty","title":"Burner Configuration Test Results","height":453,"legend":"in","useFirstColumnAsDomain":true,"tooltip":{}},"state":{},"view":{},"chartType":"LineChart","chartName":"Chart 2"} </script> Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com6tag:blogger.com,1999:blog-362414595173518020.post-68717777784332894352012-12-22T16:01:00.000-08:002013-03-06T17:18:42.403-08:00Color-blind: An American Black Ale<br />
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<span id="internal-source-marker_0.07089261803776026"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Color-blind: An American Black Ale</span></span></span></h2>
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<span id="internal-source-marker_0.07089261803776026"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><i>American-Style Black Ale</i>. That’s the name the</span><span style="font-family: Arial; font-size: 15px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Brewers Associatio</span><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">n has settled on in their </span><a href="http://www.brewersassociation.org/pages/business-tools/publications/beer-style-guidelines"><span style="color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2012 Beer Style Guidelines</span></a><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> for the </span><span style="font-family: Arial; font-size: 15px; text-decoration: line-through; vertical-align: baseline; white-space: pre-wrap;">artist</span><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> beer formerly known as Black IPA, Cascadian Dark Ale (CDA) and India Black Ale<span style="font-weight: normal;"> (IBA) (as well as some lesser known variants such as American Dark Ale and Avery’s New World Porter).</span></span></span><br />
<span id="internal-source-marker_0.07089261803776026"><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">First off, we can all drop the suffix “style” from the name, given its unhelpful redundancy (it is a style by way of its inclusion in a style guideline). That leaves us with American Black Ale (ABA). </span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">When I first heard the new name, I was a little unsure about it. It’s generic and boring, unlike the paradoxical beverage that it refers to. It’s also descriptive and absent of any regional ties within the U.S. This is a subject that I won’t get into because it has already been argued by </span><a href="http://www.craftbeer.com/craft-beer-muses/india-black-ale-a-rose-by-any-other-name" style="font-weight: normal;"><span style="color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Matt Van Wyk</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> in favor of CDA, and then rebutted by </span><a href="http://www.craftbeer.com/craft-beer-muses/in-defense-of-language-or-how-i-learned-to-stop-worrying-and-love-black-ipa" style="font-weight: normal;"><span style="color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Greg Koch</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> in favor of Black IPA.</span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>ABAs seem to parallel their IPA cousins in how they are expressed regionally</b><span style="font-weight: normal;"> (</span></span></span><b style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">I’d like to state my bias: most of the American Black Ales I have tried have been on the left half of the country, and to this date none that I have tried have called themselves American Black Ales).</span></b><br />
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<b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">In the Pacific Northwest, they hold firmly to the moniker Cascadian Dark Ale (a name reserved almost exclusively for this region), and generally have a more “balanced” Northwest approach to the malt/hop bill. Even if the beer is hopped to high heaven, in most cases there will be a distinguishing malt character supporting the beer. Pacific Northwesterners are not afraid to let a little bit of roast and dark crystal malts party in your mouth with the citrus and pine flavors of regionally appropriate “C” hops.</span></b><br />
<b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Just like how West Coast IPAs tend to be dry on the palate, lighter in malt character, ludicrously dry-hopped, and then dry-hopped again, Black IPAs from California not-so-shockingly embody the same characteristic as their IPA cousins. They just wear a black suit to the party. “Balanced” isn’t often used to describe a good example of a Black IPA from the West Coast.</span></b></div>
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<b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">It’s likely that the American Black Ale style will be </span></b><b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">included in the next revision of the Beer Judge Certification Program (BJCP) style guideline (used by the American Homebrewers Association), which is due for a revision if they keep with their </span><a href="http://www.bjcp.org/bjcpfaq.php#s07"><span style="color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">self-proclaimed</span></a><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> 3-5 year revision cycle (last revision was 2008). The 2012 Brewers Association style guideline (used at GABF), gives us the following description:</span></b><br />
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<b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">American-style Black Ales are very dark to black and perceived to have medium high to high hop bitterness, flavor and aroma with medium-high alcohol content, balanced with a medium body. Fruity, floral and herbal character from hops of all origins may contribute character. The style is further characterized by a balanced and moderate degree of caramel malt and dark roasted malt flavor and aroma. High astringency and high degree of burnt roast malt character should be absent.</span></b></blockquote>
<b><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The marriage of roasted malt flavors with the tropical/citrus/stonefruit hop flavors that I seek in an IPA, produce an ugly kid with an annoying personality. The flavors are not complimentary and detract from each other. For a dark, hop-forward beer to keep my attention, the roast, chocolate and even the darker crystal malt characteristics need to be subdued.</span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In my first stab at this style of beer, I took an IPA recipe that I’m familiar with and then added </span><a href="http://www.brewingwithbriess.com/Products/Bitterless.htm#Midnight" style="font-weight: normal;"><span style="color: #1155cc; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Midnight Wheat</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> by Briess, a 550</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°</span><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-weight: normal;">L bitterless black malt that has the lowest “roast” character of any black malt that I could find. It was specifically created to limit the bitter, astringent and roasted characteristics found in dark roasted malts. </span>The goal was to create a beer that would fool a blindfolded taste tester into thinking the beer was an IPA<span style="font-weight: normal;">.
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</span><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Color-blind: An American Black Ale</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Batch size: 12 gal</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Estimated OG: 1.067</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Estimated IBU: 59</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Estimated SRM: 31.7</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Estimated ABV: 5.7%</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Estimated total efficiency: 75%</span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Grain:</u></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">84.0% (24.76 lb) - Rahr 2-Row - 1.8</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">L</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">6.0% (1.77 lb) - Midnight Wheat - 550</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">L</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">4.0% (1.18 lb) Carapils - 2.0</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">L</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">3.0% (0.88 lb) Crystal 60 - 60</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">L</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">3.0% (0.88 lb) White Wheat Malt - 2.4</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">L</span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Hops: (all pellet)</u></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">60 min - 1 oz Millenium (15.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">10 min - 1 oz Zythos (10.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">10 min - 2 oz 7Cs (9.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">10 min - 1 oz Falconer’s Flight (11.4% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">10 min - 1 oz Amarillo (10.3% AA) </span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">10 min - 1 oz Galaxy (14.0% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">0 min - 2 oz Zythos (10.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">0 min - 4 oz 7Cs (9.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">0 min - 2 oz Falconer’s Flight (11.4% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">0 min - 2 oz Amarillo (10.3% AA) </span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">0 min - 1 oz Galaxy (14.0% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">+25 min - 1 oz Zythos (10.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">+25 min - 2 oz 7Cs (9.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">+25 min - 1 oz Falconer’s Flight (11.4% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">+25 min - 1 oz Amarillo (10.3% AA) </span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">+25 min - 1 oz Galaxy (14.0% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">dry hop - 2 oz Zythos (10.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">dry hop - 4 oz 7Cs (9.9% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">dry hop - 2 oz Falconer’s Flight (11.4% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">dry hop - 2 oz Amarillo (10.3% AA) </span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">dry hop - 2 oz Galaxy (14.0% AA)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">dry hop - 2 oz Cascade (6.4% AA)</span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Yeast:</u></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">WLP007 Dry English Ale Yeast (decanted 1.7 L starter +1 vial)</span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Mash:</u></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">50 minutes @ 152</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°F (Midnight Wheat added 20 minutes into the mash)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Mash out @ 168</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°F</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> and fly sparge for 35 minutes.</span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Boil:</u></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">90 minute boil.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">0 minute hop additions added at flameout. </span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">+25 minute hop additions added after 0 minute additions had been whirlpooling for 25 minutes, then stirred in hop spider for 5 minutes with a sanitized stainless steel spoon before recirculate through chiller to drop temp.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">15 minute rest to allow for settling of trub, then transferred to conical fermenter at 70</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°F</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. Conical was put in fermentor fridge and dropped temp to 64</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°F</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> before pitching 2 liter yeast starter. Held at 65</span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">°F for 2 days before allowing to naturally rise to 67°F until completely fermented.</span><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><u>Results/Notes</u><span style="font-weight: normal;"><u>:</u> (<a href="http://www.metabrewing.com/2013/03/american-black-ale-black-ipa-tasting.html">tasting notes</a>)</span></span></b><br />
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<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.07089261803776026" style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;">This was the first time since getting my mill that my pre-boil and original gravity readings were exactly on the numbers. I added the Midnight Wheat about 20 minutes into the mash to further reduce any potential astringency that might come from the malt.</span></b></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.07089261803776026" style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;">The hop bill on this recipe was big (38 oz). I’ve realized that for beers with massive hop additions, my hop spider isn’t an ideal solution for getting good extraction of the hop oils into the wort, while keeping the hops out of the plate chiller. I need to work on new solutions for future batches that allow me to recirculate back into the boil kettle while chilling (my ground water isn’t cold enough to go straight out, even in the winter).</span></b></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.07089261803776026" style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;">I seem to have found my limit for my <a href="http://youtu.be/Ax-8Kh9NTj0">continuously recirculating dry hop setup</a>. 12 oz of hops in my conical chokes the pump. It also leaves such a large hop pile at the bottom of the conical that I can’t properly dump enough of them out of the ¾” ball valve before it clogs. </span></b></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.07089261803776026" style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;">I need a rotating racking cane for my conical that can be turned up and out of the hop pile. A lot of dumps were required before I could get hopless beer to transfer into kegs. </span></b></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.07089261803776026" style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;">I designed the recipe as a 12 gallon batch expecting I would end up with 10 gallons of beer. After hop losses in the kettle and several yeast and hop dumps, I netted 8.5 gallons of beer in kegs.</span></b></li>
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<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">Tasting notes can be found at <a href="http://www.metabrewing.com/2013/03/american-black-ale-black-ipa-tasting.html">this post</a>.</span></span></div>
Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com2tag:blogger.com,1999:blog-362414595173518020.post-87079028130573141552012-12-06T09:02:00.002-08:002012-12-06T09:02:55.395-08:00I post therefore I brew...or, to be more accurate with my logic (with no disrespect to<span class="st"> René Descartes), "I post therefore posting<i> </i>exists," or "I brew therefore brewing exists." Both have already been proven.</span><br />
<span class="st"><br /></span>
<i><span class="st">So why create this blog?</span></i><br />
<br />
<span class="st">I've learned a lot in my short time of brewing beer at home, and I owe a great deal of credit to blogs created by homebrewers around the world. It's time to do my part.</span><br />
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<span class="st">This will be a place to document my experiments with recipes, equipment, processes and whatever else happens to sneak its way in here.</span>Anonymoushttp://www.blogger.com/profile/12472060667309879612noreply@blogger.com0