tag:blogger.com,1999:blog-80084754382190516112024-03-12T19:44:12.130-07:00The South House Pilot BreweryExperiments in Sour BeerKylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8008475438219051611.post-2527130564288946322015-06-29T09:28:00.000-07:002015-06-29T09:28:31.571-07:002015 AHA National Homebrewers Conference Seminars Online!<div style="text-align: justify;">
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Hello Homebrewers!</div>
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If you missed mine or any of the other fantastic presentations from the 2015 <a href="http://www.ahaconference.org/" target="_blank">National Homebrewers Conference</a>, the audio and slide decks<a href="http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/" target="_blank"> are now online</a>!</div>
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I enjoyed several of the seminars I attended, and here are a few that I highly recommend:</div>
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<li><a href="http://jeffreycrane.blogspot.com/" target="_blank">Jeff Crane</a> (the sour beer guru for <a href="http://councilbrew.com/" target="_blank">Council Brewing</a>) talked about brewing an acid beer for blending, adding complexity and acidity to fresh beer.</li>
<li>James Howat (<a href="http://www.embracegoodtaste.com/about" target="_blank">Former Future</a> / <a href="http://www.blackprojectbeer.com/" target="_blank">Black Project</a>) discussed 'spontaneous' fermentation techniques for the homebrewer. James was a riot, and his tips for building a homebrew-sized coolship will be helpful for any aspiring wild ale brewer. </li>
<li><a href="http://pdawson.com/" target="_blank">Patrick Dawson</a> (author of <a href="http://www.amazon.com/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X/ref=sr_1_2?s=books&ie=UTF8&qid=1379875977&sr=1-2&keywords=vintage+beer" target="_blank">Vintage Beer</a>) spoke on brewing cellar-worthy beer. He discussed the positive and negative flavors produced as a beer ages, and ways to adjust your recipe and process to maximize the potential for positive aged flavors to emerge. I didn't know the origin of many of these flavors (dried fruits, dark caramel, etc.) and learned a lot from Patrick!</li>
<li>The "Headliners", authors and brewing industry veterans, all offered a wealth of information: Randy Mosher, Vinnie Cilurzo, Jamil Zainasheff, Mitch Steele, John Mallet, Chris White, Ray Daniels, etc.</li>
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Hopefully you'll also check out <a href="http://southhousepilotbrewery.blogspot.com/2015/03/lets-talk-blending-at-2015-national.html" target="_blank">my seminar</a> on Blending and Post-Fermentation Adjustments. I was given a lot of positive feedback throughout the conference, and I felt like the content was well received. I added some additional slides to the PDF that we didn't get to discuss during the seminar: adding fruits and spices, a practical blending example, and adjusting for intensity. Please <a href="http://southhousepilotbrewery.blogspot.com/p/contact.html" target="_blank">contact me</a> with any questions!</div>
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<b><u><a href="http://www.homebrewersassociation.org/membership/join-or-renew/" target="_blank">Become an AHA Member!</a></u></b></div>
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You must be an <a href="http://www.homebrewersassociation.org/" target="_blank">American Homebrewers Association</a> (AHA) member to access the seminars. If you are a homebrewer but not a member, please consider it! Most of the membership benefits listed below are worth the cost of membership alone ($43/year at the time of this post). AHA membership benefits include:</div>
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<li style="text-align: justify;">Access to Past NHC Seminars (audio and slides)</li>
<li style="text-align: justify;">Zymurgy Magazine (six issues per year)</li>
<li style="text-align: justify;"><a href="https://www.homebrewersassociation.org/membership/aha-member-deals/" target="_blank">AHA Members Deals</a>: Discounts at pubs, breweries, homebrew stores, and online retailers. My local examples include employee keg pricing at <a href="http://schlafly.com/" target="_blank">Schlafly</a>, 10% off beer at <a href="http://urbanchestnut.com/home/" target="_blank">UCBC</a>, and 20% off beer at <a href="http://www.perennialbeer.com/" target="_blank">Perennial</a>! </li>
<li style="text-align: justify;">Access to the <a href="https://www.homebrewersassociation.org/forum/index.php" target="_blank">AHA Forum</a></li>
<li style="text-align: justify;">Events such as the National Homebrewers Conference, the Members-Only Saturday Session of <a href="https://www.greatamericanbeerfestival.com/" target="_blank">GABF</a>, and AHA Rallies.</li>
<li style="text-align: justify;">Discounts and advance sales on all books from Brewers Publications</li>
<li style="text-align: justify;">Access to the Research and Education Fund</li>
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Most importantly, the AHA is the homebrewing community's advocate in legislative efforts. The AHA has recently helped make homebrewing legal in all 50 states, and they continue to lobby for legislation that reduces restrictions and promotes growth of the hobby.</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-33074932773442460942015-03-14T12:25:00.001-07:002015-03-14T12:25:10.753-07:00Splitting Batches for Variety, Experiments, and Volume<br />
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For homebrewers, there are never enough brewdays. Our jobs, families,
friends, and other hobbies fill our schedules, leaving us less time than we
would prefer for making sweet wort.<o:p></o:p></div>
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One way to take full advantage of these fleeting brewdays is by splitting
batches, creating more than one finished beer from a day’s work.<o:p></o:p></div>
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<b><u>Why Split Batches?</u></b><o:p></o:p></div>
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Other than variety, splitting batches allows the brewer to experiment
with ingredients, yeasts, techniques, and equipment. The possibilities are
endless, but I have given a few examples throughout this post to help get the
wheels turning.<o:p></o:p></div>
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Another reason to split batches is equipment limitations. Though I split several five-gallon batches beforehand, I honed these techniques after
increasing my brew length to ten gallons. Because I only have 5 and 6.5-gallon
fermentors, my equipment forces me to split batches after the boil. As so many
homebrewers do, I used this limitation as a base for creativity and learning.
Split-batch experiments are now commonplace for me, and I rarely make ten
gallons of the same beer from the same wort.<o:p></o:p></div>
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I won’t concentrate on equipment limitations in this post, but I think
the following methods and recommendations are applicable on any scale. If you
understand your brewery, you can navigate any of these techniques within it.<o:p></o:p></div>
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<b><u>Where to Split</u></b><o:p></o:p></div>
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If I said there was a point in the process in which a batch could not
be split, there would be a homebrewer that could tinker his/her way to proving
me wrong.<o:p></o:p></div>
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Practically, we will focus on splitting wort or beer before the kettle,
fermentor, keg, and bottle. Generally, more preparation is required when
splitting earlier in the brewing process. As such, we will work our way
backwards, starting at packaging. <o:p></o:p></div>
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<b>Splitting at bottling</b> allows
the brewer to execute most of his/her process as normal. It is a great tool for all experience levels.<br />
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Use multiple bottling buckets or dose individual bottles with different ingredients.</div>
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Experiment ideas:</div>
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<ul>
<li><span style="text-indent: -0.25in;">Different priming sugars: dextrose, unrefined sugars, honey, DME, liqueurs, maple syrup, candi syrup</span></li>
<li><span style="font-family: Wingdings; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Different priming yeasts</span></li>
<li><span style="text-indent: -0.25in;">Different levels of carbonation</span></li>
<li><span style="text-indent: -0.25in;">Bottle one portion 'clean' and one portion with brettanomyces or bacteria.</span></li>
<li><span style="text-indent: -0.25in;">Wild yeast ‘spikes’</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D1HhWmZzrNqFcztqK7h44tixZuVhm1cWYUGdB-ymKkN51qStxJK7n5ntHbytg0PDfK7Ssdy0FOKxJdsvcbnSwr-DbrbBY04C6TXBF87gkA2NQCdhgMoRqoLjtuXc0Z499yRxH9ZKZtc/s1600/IMG_1727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D1HhWmZzrNqFcztqK7h44tixZuVhm1cWYUGdB-ymKkN51qStxJK7n5ntHbytg0PDfK7Ssdy0FOKxJdsvcbnSwr-DbrbBY04C6TXBF87gkA2NQCdhgMoRqoLjtuXc0Z499yRxH9ZKZtc/s1600/IMG_1727.JPG" height="240" width="320" /></a></div>
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The last idea is my personal favorite. Though I have done <a href="http://southhousepilotbrewery.blogspot.com/2013/11/brett-spiked-saison-experiment.html" target="_blank">structured experiments</a>, normally I just dose a few bottles with brettanomyces or a mixed culture on bottling day. This works best with a very dry beer (like a saison or Tripel) but is (at least) an interesting experiment across all beer styles. If the beer's final gravity is above 1.006 or so, use heavy bottles.<br />
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<b>Splitting in kegs </b>offers many of the same benefits and experimentation options but has the added benefits of reducing oxygen exposure, easy transfer, and easy sampling. It is also a fine method for quarantining brettanomyces and bacteria for those who may otherwise fear cross-contamination. </div>
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To split a five-gallon batch, rack the entire volume into one keg first, which simplifies racking and allows for more accurate measurement. I use my grain scale to measure the split by weight during transfer. I plan to give more details on this process in an upcoming post on blending, as well as during <a href="http://southhousepilotbrewery.blogspot.com/2015/03/lets-talk-blending-at-2015-national.html" target="_blank">my presentation at this year's NHC</a>.</div>
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Experiment Ideas:</div>
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<ul>
<li>Explore dry hops or cold-side additions</li>
<li>Create a small, 'special' portion of beer on the fly (one gallon of "Christmas Stout" from a keg of oatmeal stout)</li>
<li>Blending</li>
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<li>With beer (sour saison, historical porter, gueuze)</li>
<li>With other fermented liquids (wine, mead, cider, spirits)</li>
<li>With water</li>
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Transferring a small portion of finished beer onto fruit or spices can yield a unique offering for a festival or party. I also love using this method for adding fruit or oak to a portion of a sour batch. </div>
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<b style="text-align: justify;">Splitting before fermentation</b><span style="text-align: justify;"> is standard procedure for most homebrew batches greater than 5-6 gallons. However, the same split can be done at any brew length with a few minor considerations.</span></div>
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For instance, a 5 gallon batch can be split into two 5-gallon fermentors for primary fermentation. Because the amount of beer lost to yeast and trub will nearly double, increase the batch size by a gallon or so to compensate (if possible within your system). </div>
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For beers requiring long conditioning times, and especially for sour beers with mixed cultures, transfer the beer to a smaller container to minimize head space during conditioning. Excessive head space significantly increases oxygen pickup over time. Small better bottles or one-gallon growlers are inexpensive and work well! Small kegs are a fantastic option if you have them.</div>
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Experiment Ideas:</div>
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<li>Different yeasts</li>
<li>Different fermentation specs: pitch rate, oxygen, temperature (vary one, keep others constant).</li>
<li>Sugar or fermentable comparison: candi syrups, honey varieties, fruit</li>
<li>Sour beer base!</li>
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If I don't have another experiment in mind, half of my 10-gallon batch is normally spiked with my mixed culture and allowed to conditioned for a year or more. As these 'other halves' come to maturity, each offers a 5-gallon batch of sour beer to blend, fruit, or bottle as-is without a <i>dedicated brewday</i>. Talk about a big return on a small investment!</div>
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<b style="text-align: start;">Splitting before the boil</b><span style="text-align: start;"> requires some additional planning and (potentially) equipment to be successful, but I think its less daunting than a decoction or turbid mash.</span></div>
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<span style="text-align: start;">When splitting pre-boiled wort, most homebrewers think <i>parti-gyle</i>: splitting the wort into portions (or 'gyles') of different strength. Most often, this is executed by separating the first and second runnings of a batch sparge mash. Parti-gyle can produce an infinite number of wort combinations, and executing a parti-gyle brew can be as simple or complicated as the brewer wishes. Since I have never used this method, I'll refer you to Ron Pattinson and Randy Mosher for more information and tips:</span></div>
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<span style="text-align: start; text-indent: -24px;">Ron Pattinson. “Parti-gyle: Debunking the Myths”. <u>Zymurgy</u>, November/December 2014.</span></div>
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<span style="text-indent: -0.25in;">Mosher, Randy. "Parti-Gyle Brewing". <u>Brewing Techniques</u>, March/April 1994. Online:</span><br />
<a href="http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html" style="text-indent: -0.25in;">http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html</a></div>
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Another option is to collect all of the pre-boil wort in the kettle, then transfer a portion before (or during) the boil. I use this method to remove hops from a portion of the batch for sour beer base or pressure-canned starter wort.<br />
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Experiment Ideas:</div>
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<li>Different kettle additions: hops, spices, finings, yeast nutrients, water salts</li>
<li>Steep specialty grains to create different base beers from one mash: pale ale vs. stout, Flanders Red vs. Oud Bruin.</li>
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<b><u>Practical Recommendations (for split boils)</u></b><br />
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<b>Plan ahead. </b>A successful split will take more time, ingredients, equipment, etc. than a single, straight-forward batch.</div>
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Map out the split in your brewing software of choice. For split-boils, I use BeerSmith to create a full size malt bill, then scale the batch and save as separate recipes. This allows me to calculate hop additions, bitterness, steeping grains, yeast pitches, etc. at the proper volume. Check out the recipes from a recent split batch, "Raw Grain Saison", on <a href="http://beersmithrecipes.com/listrecipes/12158/kylekohlmorgen" target="_blank">my BeerSmith Recipes page</a>.<br />
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For parti-gyle calculations, several tables are given in the Mosher article listed above. Kai Troester provides a <a href="http://braukaiser.com/wiki/index.php?title=Batch_Sparge_and_Party_Gyle_Simulator" target="_blank">batch sparge calculator</a> on his website (<a href="http://braukaiser.com/">BrauKaiser.com</a>). It is effective but requires some efficiency inputs for your system. I dialed in the sheet with guess-and-check using numbers from previous batches.</div>
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<b>Organize your brewday. </b>Because you planned ahead, you know how the brewday should progress, what equipment is needed, and where ingredients will be added.<span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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Measure (and <u>label</u>) salts, hops, spices, finings, and yeast nutrient additions. I like using lidded, <a href="http://www.amazon.com/Set-Round-Plastic-Storage-Container/dp/B00GWX2RMI/ref=pd_sim_k_6?ie=UTF8&refRID=1ADM50KM217GE6ZJ8Z94" target="_blank">4-oz plastic containers</a> because they are cheap and won't spill if (when) I drop or knock them over.</div>
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Position all necessary brewing equipment before you start brewing. Make sure you can get liquor, wort, and cooling water everywhere it needs to be along the process. Also make sure that everything is in reach and you won’t be constantly tripping over hoses, propane tanks, pump stand, etc.<o:p></o:p></div>
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<b>Offset your boil</b> by 15 to 30 minutes (or more) if you will need to share critical equipment: chiller<u1:p></u1:p>, pump, cooling water, etc. This offset can also be helpful for the brewer already juggling multiple transfers, measurements, and kettle additions, along with copious note-taking. Speaking of…<o:p></o:p></div>
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<b><u>Practical Recommendations (in general)</u></b></div>
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<b>Plan ahead. </b>Prepare yeast, sanitize enough fermentors, have enough bottles or kegs. For experiments on bottling day, set up all your equipment and have your <a href="http://en.wikipedia.org/wiki/Mise_en_place" target="_blank">mise en place</a> in order.<br />
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<b>Prepare enough healthy yeast.</b> You may need to make multiple starters, or propagate with multiple steps.</div>
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<b>Take detailed notes</b>. Whether the goal is experimenting with new ingredients or comparing a process change, the additional effort required for splitting a batch loses its value if the results cannot be repeated (or adjusted). Don’t rely on your memory to recount the specifics of a brew day, gravity measurements, fermentation profile, blend percentage, etc. after the beer is finished – it is already overloaded with juggling split batch tasks!<o:p></o:p></div>
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<b>Label EVERYTHING</b>: starters, hop additions, fermentors, kegs, and bottles.<o:p></o:p></div>
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<b>Practice Makes Perfect.</b> The more times you split batches, the more comfortable and confident you will become with your process. </div>
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Hopefully you can use some of these ramblings to make multiple beers from a single brewday! Let me know what you brew up!<br />
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Get to splittin'!</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-50588644972786173182015-03-04T07:15:00.001-08:002015-03-04T07:15:07.697-08:00Let's Talk Blending at the 2015 National Homebrewers Conference<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.ahaconference.org/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOOhCudM77sHT0ADuJUeHLADOnbEjeE0LIKxz-n66A6q-tdTRHpIGytViKIxHeeJabeFOsuJIrVNtYl-KoOpH8aGg9snu-SjUr6aK63ZeenEFIiEJP8fxBTqlZEWBNbZ7yPHRe7Hi41s/s1600/brews-up-san-diego@1x.png" height="257" width="320" /></a></div>
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I was recently selected as a speaker for the <a href="http://www.ahaconference.org/" target="_blank">2015 National Homebrewers Conference</a>. What a HUGE honor! I thoroughly enjoyed <a href="http://southhousepilotbrewery.blogspot.com/2013/07/nhc-2013-presentation-on-wild-house.html" target="_blank">presenting in 2013</a> and can't wait to geek out again in San Diego! A (still pretty rough) outline of this year's presentation is given at the end of this post.<br />
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This year's <a href="http://www.ahaconference.org/schedule/seminars/" target="_blank">list of seminars and speakers</a> is outstanding, and I can't wait to take in brewing knowledge from these all-star brewers!</div>
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I'm STOKED to meet up with several of the homebrewers who I know mostly or solely via social media, forums and blogs. If you're going to be there, give me a shout on Twitter or Instagram!<br />
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Every year I'm blown away by the quality of homebrewed sour and funky beer at NHC. Though I can't serve beer during the presentation, I will be filling my bags with as much homebrew as they will hold! I can't wait to trade pours and talk shop! Of course, this luggage space will be refilled with Cali saisons and sours before we make our way back to Saint Louis.<br />
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After the conference, my wife and I are heading up the coast to visit family and breweries (Russian River and The Rare Barrel, among others). I want to visit breweries doing interesting things with mixed fermentation, so if you have recommendations, I'm all ears!<br />
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<u>Presentation Outline</u></div>
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In this year's presentation, I will dive into the broad topic of post-fermentation evaluation and adjustment. My intent is to give practical advice on execution of beer evaluation, small adjustments, flavor additions, and blending.</div>
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First, we will review critical beer evaluation. It may see elementary, but committing to an evaluation ritual and being able to consistently repeat it will, in turn, make your adjustments repeatable in the future. After all, the whole point of evaluation and adjustment is to produce great beer now while making it easier to replicate later.</div>
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For 'tweaking' finished beer, I've stolen a few tricks from chefs, bakers, and wine makers. We will discuss 'seasoning' beer with minerals: salt, gypsum, and calcium chloride. I will also share some ideas and experiments in enhancing a signature flavor by adding very small amounts of supporting flavors, like enhancing chocolate flavor with vanilla or coffee (an old bakers' trick). Finally, we'll spend some time on adding fruits and spices without going overboard OR using an entire batch. Because 5 gallons of pumpkin or Christmas beer is just too damn much (for our house, anyway).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRA1LUSZ81jkuvu21HKcSVSIF0ww8xjmj1CYzGOfDS4HKANz70rKn-KaGVfl1ZcMiyyMTi2pzC6oF84wf5TMDc-gWerhGO0_GgpYCyRf5mVVRP47ojXsBsoyywLQtIrAEf9DUm7ULUD-M/s1600/IMG_3685.JPG" imageanchor="1"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRA1LUSZ81jkuvu21HKcSVSIF0ww8xjmj1CYzGOfDS4HKANz70rKn-KaGVfl1ZcMiyyMTi2pzC6oF84wf5TMDc-gWerhGO0_GgpYCyRf5mVVRP47ojXsBsoyywLQtIrAEf9DUm7ULUD-M/s1600/IMG_3685.JPG" height="320" title="Even the most festive beer enthusiast can only drink so much nutmeg-spiced stout..." width="320" /></a></div>
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Blending beer fits in well with this topic, but it is also the portion I'm most passionate about. Though my blending experience is based in sour beer, we'll discuss how to apply blending principles across all beer styles. I will also share my setup and procedure for blending by weight in a closed, keg-to-keg transfer.</div>
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See you in San Diego!</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com2tag:blogger.com,1999:blog-8008475438219051611.post-57221678067082918652015-03-01T11:41:00.001-08:002015-03-01T11:41:32.546-08:002014 Recap<span style="text-align: justify;">After a year-long drought, this blog is in desperate need of
updates and shiny new content!</span><br />
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While I haven’t been posting, I did make some
beer in 2014! My plan is to post some highlights throughout the first half of 2015.</div>
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Outside the SHPB, I had a big year in 2014. Here is the executive summary:<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadOR6FoFXyjj8ol4xRx70fPsjd21aYMxOWeZYMeX3Z_Pwxx4dA7HABy1qwmUy_7SZDx0r7f0eWRKghamBEb4Lb12fAxYhqvafmscleqaJITqPmHNYWu4goxyIuaEDzx4kqp_tfaEHIe4/s1600/IMG_3467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadOR6FoFXyjj8ol4xRx70fPsjd21aYMxOWeZYMeX3Z_Pwxx4dA7HABy1qwmUy_7SZDx0r7f0eWRKghamBEb4Lb12fAxYhqvafmscleqaJITqPmHNYWu4goxyIuaEDzx4kqp_tfaEHIe4/s1600/IMG_3467.JPG" height="300" title="A few split batch yeast experiments fermenting in the basement" width="400" /></a></div>
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<span style="text-indent: -0.25in;">We bought a home in Saint Louis and are settled.
I set up shop quickly; the basement is already littered with containers of
sour, funky SCIENCE.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMW3Psn5HX7E-5LmOXag60lqonYt-6Ylzlz9z0ygHGC-g47vvRjuazqXsLEe8wLAm0KZS1U2ZQRj4XZGRDjtrkqTGxGifUUj6ieZmWfYfpj00PYaVS4vlXAlITOye6688zwQi7UFA4ko/s1600/A5E6lrsV_400x400.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMW3Psn5HX7E-5LmOXag60lqonYt-6Ylzlz9z0ygHGC-g47vvRjuazqXsLEe8wLAm0KZS1U2ZQRj4XZGRDjtrkqTGxGifUUj6ieZmWfYfpj00PYaVS4vlXAlITOye6688zwQi7UFA4ko/s1600/A5E6lrsV_400x400.png" height="320" width="320" /></a></div>
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<span style="text-indent: -0.25in;">I joined the STL Hops Homebrew Club, a small
group making a LOT of great beer! </span><span style="text-indent: -0.25in;">The club served beer at several festivals throughout
the year; a new and exciting experience for me. Festival season is
coming up again, and I intend to post our serving schedule and (more
importantly) recaps with plenty of pictures!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioUckmLlt0GaltVQil58WohtP73hGtfUwr8hYKj5hAZYTifR3LUcOmheFHibU_FaPY_mQcqyh0CNJsqjXl0Y9RPEuKkoJ50F1Xjs-IUlmauSJCGCZ9w2pRRuxDwV9296lDoFB_MSOfCw/s1600/IMG_3440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioUckmLlt0GaltVQil58WohtP73hGtfUwr8hYKj5hAZYTifR3LUcOmheFHibU_FaPY_mQcqyh0CNJsqjXl0Y9RPEuKkoJ50F1Xjs-IUlmauSJCGCZ9w2pRRuxDwV9296lDoFB_MSOfCw/s1600/IMG_3440.JPG" height="400" width="400" /></a></div>
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<span style="text-indent: -0.25in;">Homebrew club meetings, festivals, bottle
shares, and beer releases have given me more opportunities than ever to share
my beer. I upgraded my equipment and doubled my batch size (now 10 gallons) to
keep up! More importantly, I've been using the additional wort to conduct yeast
experiments and make more sour beer!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX1d_zYIZ_-GwPbLpG-6m6OLfPOc7ZiCOjXfBMSp54wREDzaxToScwudvGRQ-5n_OEXqHNNw5vljIKLWgqjyWmIueQsyJc3-CoL37CPehV_wsxxIOmBcB_SXkValzItrskZ0MfJanPqM/s1600/IMG_3247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX1d_zYIZ_-GwPbLpG-6m6OLfPOc7ZiCOjXfBMSp54wREDzaxToScwudvGRQ-5n_OEXqHNNw5vljIKLWgqjyWmIueQsyJc3-CoL37CPehV_wsxxIOmBcB_SXkValzItrskZ0MfJanPqM/s1600/IMG_3247.JPG" height="400" title="Talking Sour Beer with Basic Brewing!" width="293" /></a></div>
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<span style="text-indent: -0.25in;">I attended the 2014 National Homebrewers
Conference along with six other STL Hops members. We had a blast! We brought a
TON of great beer to pour at the Expo and on Club Night, including a split
batch experiment with new hop varietals and some fantastic fruited Berliners. </span><span style="text-indent: -0.25in;">My keg of Gueuze was a big hit on Club Night. It vanished in about 45 minutes,
but not before earning some </span><a href="http://traffic.libsyn.com/basicbrewing/bbr07-03-14tonsmeireclub.mp3" style="text-indent: -0.25in;" target="_blank">press</a><span style="text-indent: -0.25in;"> from </span><a href="http://www.basicbrewing.com/" style="text-indent: -0.25in;" target="_blank">Basic Brewing</a><span style="text-indent: -0.25in;"> Radio and praise from </span><a href="http://www.themadfermentationist.com/" style="text-indent: -0.25in;" target="_blank">The Mad Fermentationist</a><span style="text-indent: -0.25in;">, Mike Tonsmire!</span></div>
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<span style="text-align: justify; text-indent: -0.25in;">Finally, for our second anniversary, my wife and I traveled
to London and Brussels. I came back brimming with inspiration, life
experiences, and a few liquid souvenirs. I’ll share a recap (and lots of
pictures) in an upcoming post.</span><br />
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Thanks for sticking around! Hopefully
in 2015 I can offer some insight, inspiration, or at least some new “what not
to do’s”!</div>
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Let’s get to it!<o:p></o:p></div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-33482955768524787962014-01-10T11:01:00.001-08:002014-01-10T11:01:24.381-08:00Brewing Goals 2014 & 2013 Report Card<div class="separator" style="clear: both; text-align: center;">
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2013 was an amazing year for me as a homebrewer and beer geek. I started this blog, <a href="http://southhousepilotbrewery.blogspot.com/2013/07/nhc-2013-presentation-on-wild-house.html" target="_blank">presented</a> at the 2013 National Homebrewers Conference, made a <a href="http://southhousepilotbrewery.blogspot.com/2013/11/exploring-brussels.html" target="_blank">trip to Belgium</a>, and moved to St. Louis (the future home of my brewery). 2014 has big shoes to fill!</div>
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My first post in 2013 (my first post for SHPB) laid out my <a href="http://southhousepilotbrewery.blogspot.com/2013/01/brewing-goals-2013.html" target="_blank">brewing goals for 2013</a>. Lets see how I did and set the marks for 2014:</div>
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<u>2013 Goal #1: Brew more than forty (40) 5-gallon batches within the year.</u></h4>
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<span style="font-weight: normal;">Grade: F</span></h4>
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<span style="font-weight: normal;">My most glaring defeat of the year. I brewed 17 5-gallon batches (2 double brewdays) in 2013. No excuses, just more effort. I hope this high mark will encourage several double batches (and more experimentation)!</span></h4>
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<i>2014 Goal #1: Brew more than forty (40) 5-gallon batches within the year.</i></div>
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<b><u>2013 Goal #2: Start and maintain a blog as a brew log.</u></b></div>
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Grade: B</div>
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I improved the detail, consistency, and follow up on my brewing notes, but I dd not post as much as I would like. I also want to spend more time logging the evaluation of my beers and standardizing my verbiage against the <a href="http://www.beerflavorwheel.com/" target="_blank">Flavor Wheel</a>.</div>
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<i>2014 Goal #2: Continue to improve brewing notes and post > 75% of my notes to the blog.</i></div>
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<u>2013 Goal #3: Pitch appropriate cell counts for every batch.</u></h4>
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Grade: A</div>
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I made huge strides in yeast propagation and fermentation process. Every batch was pitched with the proper amount of healthy yeast cells. I also built a stir-plate and experimented with <a href="http://southhousepilotbrewery.blogspot.com/2013/09/lager-fermentation-experiments-intro.html" target="_blank">lager fermentation</a>. Hopefully I can keep it up in 2014 and beyond!</div>
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<i>2014 Goal #3: Purchase additional controller / refrigerator to control fermentation temperature of two 5-gallon batches at once.</i></div>
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<u>2013 Goal #4-5: Win 1<sup>st</sup> place in any category at the <a href="http://www.brewerscup.org/">Indiana Brewers Cup</a>; Enter the <a href="http://www.ahaconference.org/">NHC</a>.</u></h4>
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Grade: Incomplete</div>
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In 2013, I focused on experimentation with both wild yeasts and lager fermentation. I also did some recipe development and tried some new ingredients. Brewing for competition really doesn't interest me at this point. </div>
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<b><u>2013 Goal #6. Go to the NHC!</u></b></h4>
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Grade: A</div>
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Presenting at the 2013 was one of the highlights of my life. I can't wait for 2014!</div>
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Currently, I'm planning some wild yeast experiments for this year, and I hope to share the results at the 2015 conference. Stay tuned!</div>
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<b><u>2013 Goal #7. “Clone” my own beer.</u></b></h4>
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Grade: F</div>
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My brewer's ADD got the best of me in 2013. Though I learned a lot through experiments and playing with new ingredients, I still need to gauge my consistency.</div>
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<i>2014 Goal #4: "Clone" my own beer.</i></div>
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<b><u>Additional Goals for 2014</u></b></div>
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<i>2014 Goal #5. Conduct experiments to explore Brett flavor contribution vs. beer pH.</i></div>
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I believe manipulating beer pH (through blending or lactic fermentation) has a huge effect on the flavor profile contributed by brettanomyces. Time to experiment!</div>
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<i>2014 Goal #</i><i>6. Conduct experiments to explore spontaneous fermentation feasibility in various areas of St. Louis.</i></div>
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The products of spontaneous fermentation are wildly different between St. Louis and Belgium, but how variable are the results within the same city? Are there certain areas of St. Louis that provide significantly better/worse species (and conditions) for wild beer?</div>
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<i>2014 Goal #</i><i>7. Join a Homebrew Club!</i></div>
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Its time to branch out!</div>
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So now that the bar has been set, let's get to it!</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com3tag:blogger.com,1999:blog-8008475438219051611.post-92224895971770234142013-11-30T11:29:00.001-08:002013-11-30T11:29:36.952-08:00Exploring Brussels<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYGMe_eoV830eD4V73zjS9fJA__bdytRnYBt6hs2L2Er9yOBaiiDua904ggVowrl52nYSNeEFnFvc7QyEuofBqGBVRnPvCc42S7IXC5K9JPuI5mTwZvhw8Ohqu5xbO2GSp2jPfV57WMY/s1600/01f8f7e43f6cbadcef43477bb76ad5555ba7354846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYGMe_eoV830eD4V73zjS9fJA__bdytRnYBt6hs2L2Er9yOBaiiDua904ggVowrl52nYSNeEFnFvc7QyEuofBqGBVRnPvCc42S7IXC5K9JPuI5mTwZvhw8Ohqu5xbO2GSp2jPfV57WMY/s400/01f8f7e43f6cbadcef43477bb76ad5555ba7354846.jpg" width="300" /></a></div>
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For our first wedding anniversary, my wife and I planned a trip to Europe, each picking a city to visit. Her obvious choice for an anniversary location was Paris, but I argue that Brussels is more romantic.</div>
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As a craft beer drinker, there are so many opportunities to explore beer from around the country and the world without leaving your home city. If your local never secures a keg of Cantillon Gueuze, you can still trade tastes at a bottle share, or swap with a fellow beer trader. Access is normally simpler and less expensive than a trip to the source.</div>
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But for someone who intends to make a living with wild and mixed fermentation, I knew it was important to visit the humble origin of Gueuze, <a href="http://www.cantillon.be/br/3_1" target="_blank">Brasserie Cantillon</a>. I also hoped it would spark my creativity, both in creating new beers and a future brand.</div>
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Here is a pictorial overview of our time in Brussels. If you're ever in the area, I highly suggest visiting all of these great places!</div>
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<span style="text-align: center;">Start your trip with this book: </span><a href="http://www.booksaboutbeer.com/products/around-brussels-in-80-beers" style="text-align: center;" target="_blank">Around Brussels in 80 Beers</a><span style="text-align: center;"><span style="font-family: inherit;"> by Joe Stange and Yvan De Baets. Most of my travel tips were stolen from this book, which is pictured above</span><span style="font-size: x-small;">.</span></span></div>
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Our (or at least my) highlight of the trip was visiting Cantillon. The brewery is over 100 years old and steeped in history. A true pilgrimage! Here are a few photos:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6M2_h8tKG_32-wYEiI-XjbztjY988tkRAks_WI4HBnBsxEgNMcnnY7Md6NiYIzhKIOXQauZ4pT1OFACj-isqQbJifPaRMsLeTkEL6d1Kf5HLxyfTRYFyaiRe4U2ULG07HJnCWapUUBuQ/s1600/018b4c25351fc75fe3d2c1c1092aea9b2dbe70f937.jpg" imageanchor="1" style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6M2_h8tKG_32-wYEiI-XjbztjY988tkRAks_WI4HBnBsxEgNMcnnY7Md6NiYIzhKIOXQauZ4pT1OFACj-isqQbJifPaRMsLeTkEL6d1Kf5HLxyfTRYFyaiRe4U2ULG07HJnCWapUUBuQ/s400/018b4c25351fc75fe3d2c1c1092aea9b2dbe70f937.jpg" width="400" /></a></div>
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My Beautiful Wife in the barrel room.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-sCcj50oPBnma2SDp432xypIHfOG0ilucvJaH5obtW1vv5PhI3h8-FZjswd4dfsndVVmQe_q7w_RsNZikIu800JBCgqICn_Q9ODBPsIU_wlHop0e3FZBskRvktglNRjowKX6RRI4znA/s1600/01376e92b87f980bb3df856c44d24bcb6aafc5a4a2_00001.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-sCcj50oPBnma2SDp432xypIHfOG0ilucvJaH5obtW1vv5PhI3h8-FZjswd4dfsndVVmQe_q7w_RsNZikIu800JBCgqICn_Q9ODBPsIU_wlHop0e3FZBskRvktglNRjowKX6RRI4znA/s400/01376e92b87f980bb3df856c44d24bcb6aafc5a4a2_00001.jpg" width="300" /></a></div>
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Cantillon Barrels for DAYS.</div>
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In the attic at Cantillon. This area is mostly used for grain storage. The mill is behind me and the coolship is up the stairs and through the door.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xZ3xKfQZfHVAGrVaSXnZDr7RFpIRm6xbVTlsi63b7teWk6l65kKeIgaFkdGHpqMp-fyKho7XHcb9LiOZIHZlqO5i2wsJ4r-4AlqhMmsS-ZqYFkiOMDG4JL6fEI-PGLpY5NLNlLLMp2o/s1600/0196159d7e854f11337716f1050269f9840e62bf8c.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xZ3xKfQZfHVAGrVaSXnZDr7RFpIRm6xbVTlsi63b7teWk6l65kKeIgaFkdGHpqMp-fyKho7XHcb9LiOZIHZlqO5i2wsJ4r-4AlqhMmsS-ZqYFkiOMDG4JL6fEI-PGLpY5NLNlLLMp2o/s400/0196159d7e854f11337716f1050269f9840e62bf8c.jpg" width="300" /></a></div>
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Obligatory Coolship Shot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXdAgvllS8uk4zvTKSO0IbpLm0M6zUizQB2kuQz1L1m6yMDfXU1dHzRNCR7IWPTvT8Uz81Chr8zcpWgCW98oFgJWzFzVBJpxI_WW-n5lZTcgppRoegJ_jxG0AR0HNXlaGnD-jks8skqU/s1600/01a17fe518658bafb301d92ce8478e68f076d1cbb6.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXdAgvllS8uk4zvTKSO0IbpLm0M6zUizQB2kuQz1L1m6yMDfXU1dHzRNCR7IWPTvT8Uz81Chr8zcpWgCW98oFgJWzFzVBJpxI_WW-n5lZTcgppRoegJ_jxG0AR0HNXlaGnD-jks8skqU/s320/01a17fe518658bafb301d92ce8478e68f076d1cbb6.jpg" width="320" /></a></div>
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Recent brewery improvement: a modern, (semi-)automated bottling line. They were bottling Fou Foune at the time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh64xYug8ZI-PX5IQumEA4ou6loJvUAUdhyphenhyphenN_5U2GxVz-e1FA2iE7-rrm410jRZU-sK-3L2bIF5xUBdnde6MVsmhSm1yWKW6kTNCxijfTLOLNn-XpQQ6SU66p32NvOjIb_Xi6iTG6fBKM/s1600/017b6ac5d43cdcf72b42588cfea75fb14d79db6513.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh64xYug8ZI-PX5IQumEA4ou6loJvUAUdhyphenhyphenN_5U2GxVz-e1FA2iE7-rrm410jRZU-sK-3L2bIF5xUBdnde6MVsmhSm1yWKW6kTNCxijfTLOLNn-XpQQ6SU66p32NvOjIb_Xi6iTG6fBKM/s320/017b6ac5d43cdcf72b42588cfea75fb14d79db6513.jpg" width="320" /></a></div>
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After our self-guided tour of Cantillon's beautiful facility, we spent the rest of the day in their cafe. We drank <a href="http://www.cantillon.be/br/3_107" target="_blank">Fou Foune</a> (and <a href="http://www.cantillon.be/br/3_109" target="_blank">Lou Pepe Framboise</a>, and <a href="https://www.facebook.com/media/set/?set=a.333523100033006.130528.110627652322553&type=1" target="_blank">50<span style="font-family: Calibri, sans-serif; line-height: 17px;">°</span>N</a>), ate house-made sausage, and chatted with other visitors.</div>
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Aside from the brewery, we visited several lovely bars and restaurants during our stay, each with its own personality. If you make the journey, the following are absolutely worth your precious evenings in this great city:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRULeCpoCfBfV-o_WjOYr80HAo-3tHXY7sc4VdtIPR2F31U8TvYtDkb3Rx9Cr_AkomUSVoQUBe-6mqFoXUfraOEOW3KV0h419o3MttPKXhJTsLvpTCPK70OnBKPjnl8iZ8LBqYSAdfaw/s1600/01733a27f01292746572915f5874203f49b7488102.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRULeCpoCfBfV-o_WjOYr80HAo-3tHXY7sc4VdtIPR2F31U8TvYtDkb3Rx9Cr_AkomUSVoQUBe-6mqFoXUfraOEOW3KV0h419o3MttPKXhJTsLvpTCPK70OnBKPjnl8iZ8LBqYSAdfaw/s320/01733a27f01292746572915f5874203f49b7488102.jpg" width="240" /></a></div>
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We spent an evening at <a href="http://www.moederlambic.com/" target="_blank">Moeder Lambic</a>, a fantastic craft beer bar with two locations in Brussels. Highlights included cask versions of Cantillon fruit beers and Gueuze, as well as <i>Band of Brothers</i>, a 3.5% Saison collaboration between the bar and <a href="http://brasseriedelasenne.be/EN/" target="_blank">Brasserie De La Senne</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREsDZm5ECX17sMotkNmqsIJXDxTPyd42rcGxqJ1VLAKEf1L0iJgeaOTBLQ-vhv1olW5E-9odjIH5dhoTd_ZD8a-sRCfWUT4hW5GcbNKt5NHhzT8ob_q-HARdLw2nsfRdtQaruFdRb2as/s1600/01aa067dc3471e6a0d6536256ec56ae366da047f43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREsDZm5ECX17sMotkNmqsIJXDxTPyd42rcGxqJ1VLAKEf1L0iJgeaOTBLQ-vhv1olW5E-9odjIH5dhoTd_ZD8a-sRCfWUT4hW5GcbNKt5NHhzT8ob_q-HARdLw2nsfRdtQaruFdRb2as/s320/01aa067dc3471e6a0d6536256ec56ae366da047f43.jpg" width="320" /></a></div>
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I very much enjoyed <a href="http://www.alabecasse.com/en/drinks.html" target="_blank">A La Becasse</a>, a small lambic bar near Grand Place. They served a slightly-sweetened (not too sweet) version of <a href="http://anthonymartin.be/en/our-beers/timmermans/timmermans-oude-gueuze-lambicus/-3-52/" target="_blank">Timmermans Lambic</a>: delicious and refreshing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNOm9ChaSRFmrFvApLniTzTJAKWm7gEQxztf_Gxx6tO6f2O5xVzy3bn6wlRTQ0xTwTFroXSAor3qM6xjKLHAUnUOlTkeiymucfOnu-OPGaxnMEevKqdV50_kfE1i9F9AbE0rypRR4woA/s1600/01d4b4465b2002e8899680689709e8572da636ccba.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNOm9ChaSRFmrFvApLniTzTJAKWm7gEQxztf_Gxx6tO6f2O5xVzy3bn6wlRTQ0xTwTFroXSAor3qM6xjKLHAUnUOlTkeiymucfOnu-OPGaxnMEevKqdV50_kfE1i9F9AbE0rypRR4woA/s320/01d4b4465b2002e8899680689709e8572da636ccba.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUz1Fzfih0g1l1gBhgrDlGI_awgt9v9v2PxLqrqPwddqrXAMsD3PxfEO_g9zAiF71md8MObyyc83OGwhXR1AP-w1AXkO64eFSR1lx8jlS9u4n3VvG_TQhKtYE-iipDayFzrtEFlkIvCDA/s1600/011e69a07248dee28f4770d4d2bc60d22579a58adb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUz1Fzfih0g1l1gBhgrDlGI_awgt9v9v2PxLqrqPwddqrXAMsD3PxfEO_g9zAiF71md8MObyyc83OGwhXR1AP-w1AXkO64eFSR1lx8jlS9u4n3VvG_TQhKtYE-iipDayFzrtEFlkIvCDA/s320/011e69a07248dee28f4770d4d2bc60d22579a58adb.jpg" width="240" /></a></div>
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We stumbled upon <a href="http://www.alamortsubite.com/" target="_blank">A la Mort Subite</a> on a morning walk. Though most of the Mort Subite brands are of the overly-sweetened, faux-lambic nature (it is now owned by Heineken), the Mort Subite Oude Gueuze, served from 750 mL bottles at room temperature, was outstanding. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzg4DcYQtCFR9hm0-5wvNpGMEYgKTi_ePmoWjAgDxKGNRMkaKVbyWeqJiz9pNFd6mZ5Ekj9fB3i4RKjBvRqEtD-Ioy_aR067Kw3pl7BqqcYcaOHFo9BHY6TixUwLNMiN0l1hVO_yGE0Q/s1600/0106c6619310d67b6a59d891fdf474b07f03551dd6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzg4DcYQtCFR9hm0-5wvNpGMEYgKTi_ePmoWjAgDxKGNRMkaKVbyWeqJiz9pNFd6mZ5Ekj9fB3i4RKjBvRqEtD-Ioy_aR067Kw3pl7BqqcYcaOHFo9BHY6TixUwLNMiN0l1hVO_yGE0Q/s320/0106c6619310d67b6a59d891fdf474b07f03551dd6.jpg" width="240" /></a></div>
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After getting your Moules Frites and Waterzooi fix, I suggest seeking out <a href="http://www.biamara.com/brusselswho.html" target="_blank">Bia Mara</a> near Grand Place for Fish and Chips. Made with salmon, pollock, prawns, or mackeral; perfectly fried with a wide array of sauces. Paired here with a De La Senne Taras Boulba.</div>
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<span style="text-align: justify;">If you make your way to any of these spots, or if I've left out any must-visit establishments, please post your recommendations!</span></div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-88542758560239182772013-11-05T11:32:00.000-08:002013-11-05T11:32:07.208-08:00Brett-Spiked Saison Experiment<br />
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For awhile there, I had a serious problem...</div>
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In addition to keeping up a mixed culture for wild beer, I amassed quite a collection of individual Brettanomyces strains. Cultures from homebrewers, limited lab releases, interesting strains from commercial breweries - I hoarded them all. They occupied my entire growler collection. I did my best to keep them all separate, hoping to find The Midas Strain. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fJMoYQOXS2uDGkTYGtB5lMojm89XqbBtt391oJNWNDnpJjxeeSlcKvSTonESTNlcMlybFQgaW75s6f3rd-6KuuZjgDdgIi1PVYszVTnFqb-sm9vhf1GCzz4M3bGx7Fxy3kgGjo4w7Ck/s1600/IMG_1957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fJMoYQOXS2uDGkTYGtB5lMojm89XqbBtt391oJNWNDnpJjxeeSlcKvSTonESTNlcMlybFQgaW75s6f3rd-6KuuZjgDdgIi1PVYszVTnFqb-sm9vhf1GCzz4M3bGx7Fxy3kgGjo4w7Ck/s320/IMG_1957.JPG" title="Somewhat Condensed Culture Collection" width="320" /></a></div>
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I want to evaluate the flavor profiles contributed by these strains in several applications: </div>
<ol>
<li style="text-align: justify;">Secondary Fermentation (inoculation at bottling). Most viable (i.e. least risky) option for commercial brewing; easy to compare Brett contribution vs. control. </li>
<li style="text-align: justify;">Secondary Fermentation (inoculation after alcoholic and lactic fermentation). Most applicable to mixed fermentation methods (including barrel conditioning). I also believe the most interesting Brettanomyces activity occurs at low pH. </li>
<li style="text-align: justify;">Mixed Fermentation (inoculation in primary). Contribution within a mixed culture fermentation.</li>
</ol>
<div style="text-align: justify;">
In this experiment, I bottled a simple saison with one of three single Brettanomyces strains. I kept some 'clean' bottles for control samples, and dosed some of the remaining bottles with a mixed culture.</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWUQ-D2wbKVEsLwi2gciZoYYdRO0d3z1YLY4xPZkZ6xdByO4WMaIqNzibH-E_PPp4sH7vqzC7O0gPZyVUJFn72BnN-7QCUXn726NWxw4Ei1GQQe-EKJ-uwcuU8BwVv1WdfUtI2lOPfyk/s1600/IMG_1723.JPG" imageanchor="1"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWUQ-D2wbKVEsLwi2gciZoYYdRO0d3z1YLY4xPZkZ6xdByO4WMaIqNzibH-E_PPp4sH7vqzC7O0gPZyVUJFn72BnN-7QCUXn726NWxw4Ei1GQQe-EKJ-uwcuU8BwVv1WdfUtI2lOPfyk/s320/IMG_1723.JPG" title="Bottling with Brett - Setup" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FrWnxYoFRkEfd-biohrnuIbMsIeq7zr5BPgZNejFkelDygBsBcZolYOh_jANZ3VmErQT0iBWgRN2KNkWnx1jm1QhuPYFxnUFS0spulwtFHT3qw4RcEOLCh6vXSMvduhQTzEB66UmL44/s1600/IMG_1727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FrWnxYoFRkEfd-biohrnuIbMsIeq7zr5BPgZNejFkelDygBsBcZolYOh_jANZ3VmErQT0iBWgRN2KNkWnx1jm1QhuPYFxnUFS0spulwtFHT3qw4RcEOLCh6vXSMvduhQTzEB66UmL44/s320/IMG_1727.JPG" title="Dosing Slurry with Syringe" width="320" /></a></div>
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Though I consider it a failed experiment, I thought I'd share the results and (more importantly) lessons learned.</div>
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The results of the experiment were unremarkable. Though I have used some of these strains with great success in the past, the resulting flavor profiles in these samples were subtle. I believe the lack of character is due to over-pitching. In his <a href="http://www.ahaconference.org/wp-content/uploads/presentations/2011/2011%20-%20Brewing%20with%20Brett%20-%20Chad%20Yakobson.pdf" target="_blank">2011 NHC presentation</a>, Chad Yakobson suggested bottle conditioning with approximately 100,000 cells/mL or inoculating a conditioning ("secondary") vessel with 0.5 - 2 million cells/mL. I dosed each bottle with about 2 mL of fresh slurry, which is about 68 million cells/mL (assumed "thin slurry" per <a href="http://www.mrmalty.com/calc/calc.html" target="_blank">Mr. Malty</a>). The high density of cells drove attenuation past 1.000 but provided little in terms of flavor and aroma.</div>
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<br /></div>
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The additional attenuation also increased bitterness and revealed flaws in the base beer. Looking back at my notes, I allowed fermentation to free-rise from 62F to 70F in the first 24 hours. I also added too much hops. A healthy fermentation and attention to detail: the foundation of all great beer, obviously neglected on this brew day. </div>
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I plan to repeat this experiment with more cultures and a well-brewed base beer. To achieve adequate pitching rates, I intend on diluting each slurry with sterile water prior to dosing. I would also like to lower the pH of some samples to observe flavor profiles at varying levels of acidity. </div>
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<br /></div>
<div style="text-align: justify;">
Time to brew up some saison!</div>
<br />Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com1tag:blogger.com,1999:blog-8008475438219051611.post-12531250369113047232013-10-02T08:39:00.003-07:002013-10-02T08:39:45.227-07:00Midwest Pils - Brewday and Tasting Notes<div class="MsoNormal" style="text-align: justify;">
For the second round of testing the <a href="http://southhousepilotbrewery.blogspot.com/2013/09/lager-fermentation-experiments-intro.html" target="_blank">accelerated lager fermentation trials</a>, I brewed a Pilsner with traditional German ingredients and some local, organic sweet corn. The beer's name is a nod to my opinion of the <a href="http://en.wikipedia.org/wiki/Reinheitsgebot" target="_blank">Reinheitsgebot</a>. </div>
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Since its flavor contribution is very subtle (at best), I roasted the sweet corn on my gas grill to add a unique layer of flavor. After roasting to a golden color, I boiled the kernels in water for gelatinization. </div>
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I followed the same procedure as the <a href="http://southhousepilotbrewery.blogspot.com/2013/09/munich-helles-brewday-and-tasting-notes.html" target="_blank">first go-around</a>, recording daily gravity readings and adjusting the temperature per the schedule.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFsD9kYw8wWT21WpdfgXCLiqeywEwbPV21y4U6Z9NUqWtgGwL57fiBRkQU7HFi53Icn4LYCsFuIQdzPFkRl9F1CMQronYPDTyD5PzElW2-fPkr9GIyczqUQo4Sk-_NYo6YAi35UFuEAY/s1600/Pils+Ferm+Chart.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFsD9kYw8wWT21WpdfgXCLiqeywEwbPV21y4U6Z9NUqWtgGwL57fiBRkQU7HFi53Icn4LYCsFuIQdzPFkRl9F1CMQronYPDTyD5PzElW2-fPkr9GIyczqUQo4Sk-_NYo6YAi35UFuEAY/s320/Pils+Ferm+Chart.png" width="320" /></a></div>
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Much like the previous trial, the beer fermented cleanly and completely in approximately 10-12 days (I did not take a gravity readings between 1.020 and when I kegged the beer). Samples were cloudy and a bit harsh for the first week or two, which I attribute to yeast in suspension. I did not fine on the cold side, but the harshness declined as the beer dropped clear.</div>
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<br /></div>
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Although the beer was crisp and nearly flawless from a fermentation standpoint, I found it lacking in flavor. My wife enjoyed its simplicity, comparing the drinkability to that of Industrial Lager. I wanted something worth a return visit to the tap, so I added an ounce of Nelson Sauvin hops in the keg.</div>
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<b>Mittelfinger Midwest Pils</b><o:p></o:p></div>
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Brewday: 08/11/13<o:p></o:p></div>
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Batch Size: 5.5 gal<o:p></o:p></div>
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Estimated Mash Efficiency: 56.7%<o:p></o:p></div>
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Est OG = 1.048<o:p></o:p></div>
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Grain:<o:p></o:p></div>
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12 lbs Weyermann Pilsner (88.2%)<o:p></o:p></div>
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1.1 lbs Roasted Organic Sweet Corn (8.1% - approximated in
BeerSmith with Flaked Corn)<o:p></o:p></div>
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8 oz CaraPils (3.7%)<o:p></o:p></div>
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Hops:<o:p></o:p></div>
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1.00 oz Perle (approximated at 8.5% - store gives 9.4%) – 60
min<o:p></o:p></div>
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0.75 oz Hallertauer – 20 min<o:p></o:p></div>
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0.50 oz Hallertauer – 0 min<o:p></o:p></div>
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Yeast:<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Wyeast 2206 – Bavarian Lager. Slurry from Munich Helles
(08/04)<o:p></o:p></div>
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Water:<o:p></o:p></div>
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Kroger RO + Gypsum (~7g, per BCS, added in kettle)<o:p></o:p></div>
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Corn Prep:<o:p></o:p></div>
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Dehusked corn and roasted on grill (on tin foil) until
golden and fragrant. Started on direct heat, then moved to indirect due to
charring. Some charred kernels were used (not too many).<o:p></o:p></div>
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Cut kernals off cobs and boiled with 1L of water for 5
minutes. Ground using immersion blender (medium grind, much like a thin creamed
corn).<o:p></o:p></div>
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Mash:<o:p></o:p></div>
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14:50 - Mashed in with 4 gallons at 160F – T = 148F<o:p></o:p></div>
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14:55 - Added corn at 152F<o:p></o:p></div>
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15:10 – pH 5.5-5.8, added ¼ tsp lactic acid (88%) – pH
5.3-5.5 (strips)<o:p></o:p></div>
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15:30 – T = 144F – added ~ 2qts boiling water – T = 148F;<o:p></o:p></div>
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Added ½ of ¼ tsp lactic acid – pH = 5-5.3<o:p></o:p></div>
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Sparged with 3.3 gallons at 165F<o:p></o:p></div>
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Collected 6.7 gal at 1.044<o:p></o:p></div>
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Boil:</div>
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17:30 – started the boil<o:p></o:p></div>
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18:00 – Added 1 oz (28.4 g) Perle at 9.4% (estimated 8.5%)
& 7 g Gypsum<o:p></o:p></div>
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18:40 – Added 0.75 oz (21.7 g) of Hallertau, Wyeast Yeast
Nutrient, and Whirlfloc tablet<o:p></o:p></div>
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18:40 – SG = 1.056 (~15% evaporation)<o:p></o:p></div>
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19:00 – KO. Added ~ 1 gallon water to bring gravity to 1.050.</div>
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<o:p></o:p></div>
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<br /></div>
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Cooled into carboy at 90F. Stored in kegorator at 50F.<o:p></o:p></div>
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08/13/13<o:p></o:p></div>
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Racked out of carboy into bucket (lots of cold break left in
carboy). Oxygenated for 1 minute, then added ~300mL of slurry from Munich
Helles (11 PM).<o:p></o:p></div>
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Fermentation activity by next morning.<o:p></o:p></div>
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08/14/13<o:p></o:p></div>
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OG = 1.043 (7:30 pm)<o:p></o:p></div>
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08/15/13<o:p></o:p></div>
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OG = 1.032 (evening)<o:p></o:p></div>
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08/16/13<o:p></o:p></div>
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Morning – set temp to 58F<o:p></o:p></div>
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08/17/13<o:p></o:p></div>
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OG = 1.020 (10 am) – set temp to 60F<o:p></o:p></div>
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59F by 13:00<o:p></o:p></div>
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08/18/13 – set temp to 65F<o:p></o:p></div>
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08/26/13 – Kegged. FG = 1.006 (5.8% ABV). <i>Expected FG = 1.009.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGmX-gFMuAFXDmBmA3rQIneYzF3paZYx3WHiNmQYWD9zH9pvwcm0AD7b6xC5MlKawD2B7QjmCJ6GjaYks3GUObGpWfz3Wlud2VmYU16pQLLbKRN1ZeLz1eCSahDfOExxDqRsbDh-eCDU/s1600/IMG_2040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGmX-gFMuAFXDmBmA3rQIneYzF3paZYx3WHiNmQYWD9zH9pvwcm0AD7b6xC5MlKawD2B7QjmCJ6GjaYks3GUObGpWfz3Wlud2VmYU16pQLLbKRN1ZeLz1eCSahDfOExxDqRsbDh-eCDU/s320/IMG_2040.JPG" width="240" /></a></div>
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09/14/13 - Tasting Notes:</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Not much in the aroma – perhaps a touch of bread, and I
might be picking up a hint of green apple.</div>
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<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
The flavor is also light. A touch of saltine, a hint of
sweetness, finishes crisp with a wisp of bitterness. The roasted sweet corn
adds the smallest hint of caramel, but I don’t think I would pick it up
blindly. There is a slight touch of alcohol in the finish (or possibly CO2
bite).<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
This beer doesn’t really fit into a BJCP category – too
bitter to resemble any of the American lagers, too light in malt flavor to
resemble a German or American Pils. I believe it is closer to a German Pils, but the higher ABV and low level of malt/hop character is detracting.
It’s a nice beer, but not extremely flavorful, and (in my opinion) not worth
the ABV tradeoff. <o:p></o:p></div>
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<br /></div>
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I would like to see more of a hop component in the flavor,
and I may dry hop a portion of this batch for fun.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Angela really enjoys its light-flavored nature,
but I don’t think the corn makes an overall better beer. Replacing some or all
of the corn with Pils malt and keeping the SG in check will help this beer hit
the mark. If American Light Lager is the target, this beer would be right on with a significant reduction in bittering.</div>
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<br /></div>
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The beer is very clean despite the accelerated fermentation
schedule. I want others to confirm, but I could not discern (with any
certainty) fruity esters or fermentation flaws in the flavor or aroma.<o:p></o:p></div>
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<br /></div>
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09/22/13<o:p></o:p></div>
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Added 1 oz Nelson Sauvin hops to keg (in muslin bag)</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
10/01/13</div>
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The Nelson hops add flavor complexity and a bit of resinous mouthfeel to the beer: grapefruit, fresh cut grass, and a bit of chardonnay grape. A very nice addition!</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com1tag:blogger.com,1999:blog-8008475438219051611.post-57674987210026402122013-09-18T09:35:00.001-07:002013-09-18T09:35:50.668-07:00Munich Helles - Brewday and Tasting Notes<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The first batch of lager I made with the <a href="http://southhousepilotbrewery.blogspot.com/2013/09/lager-fermentation-experiments-intro.html" target="_blank">accelerated fermentation schedule</a> was a Munich Helles.</div>
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Before brewday, I created a spreadsheet to help me keep track of the fermentation activity and set point changes. I updated with readings and compared my schedule with the proposed:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTETlhFL8Qf9vBOyp41vie9DVj4fMayJfnzgDcsNpY9FMLuLp5EkorvS0s68Nx3aHcq3VTR7R-MCrvN4u4QxkvKs_Lm6_BEfw0W5FnfADhQbvi2beqNrwlfMF1Fx1sqZmTxk0Jch3acek/s1600/Helles+Ferm+Chart.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTETlhFL8Qf9vBOyp41vie9DVj4fMayJfnzgDcsNpY9FMLuLp5EkorvS0s68Nx3aHcq3VTR7R-MCrvN4u4QxkvKs_Lm6_BEfw0W5FnfADhQbvi2beqNrwlfMF1Fx1sqZmTxk0Jch3acek/s1600/Helles+Ferm+Chart.png" height="106" title="Munich Helles - SG Readings and Ferm Temp SP Changes" width="400" /></a></div>
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The percent of total attenuation is based on a starting gravity of 1.049 (49 Points) and an anticipated terminal gravity of 1.010. The total expected change is 39 points (49 - 10), so 50% of the total expected change is attained after a gravity drop of about 19 points, or 1.030.</div>
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The beer was kegged 11 days after brewday. The first carbonated sample was exceptionally clean (I tested for diacetyl by heating the sample in the microwave). It was quite cloudy at first, but has since dropped fairly clear after a month in the kegerator. I suspect the cloudiness was suspended yeast, so in future batches I will fine with gelatin or isinglass to further reduce conditioning time.</div>
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Munich Helles<o:p></o:p></div>
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Brewday: 08/04/13<o:p></o:p></div>
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Batch Size: 5.5 gal<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Estimated Mash Efficiency: 56.7%</div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<div style="text-align: justify;">
Est OG = 1.047<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Grain:<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
12 lbs Weyermann Pilsner (90.6%)<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1 lbs Weyermann Munich I (7.5%)<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
4 oz Melanoiden (1.9%)<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Hops:<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1.25 oz German Hallertauer (Hop Union)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Yeast:<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Wyeast 2206 – Bavarian Lager. 2 packs in 3L starter, O2 to
start (no stir plate)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
Water:<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Kroger RO + 80ppm CaCl2 <o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
Mash:<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Mash in with 5.3 gallons H2O at 162F <o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
12:10 – Mash in, T = 152F, pH 5-5.3 (via strips, at mash
temp) <o:p></o:p></div>
</div>
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<div style="text-align: justify;">
12:34 – Stir, T = 150F, pH 5-5.3<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
12:50 – Pulled 0.8 gal decoction (medium thickness) – held
at 158F for 10 min, boiled for 10 min<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
14:00 – added back to main mash (<b>T = 146F</b> to T = 150F) – decoction took too long, may have let sacch
rest drop too much – too dry/watery?</div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
14:10 – started runoff<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Sparged with 3.5 gallons H2O at 168F, pH = 5-5.3 (water and
mix)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Collected 7.3 gallons at 1.048 (71% efficiency – need to
adjust)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
Boil:</div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
15:10 – started boil<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
15:40 – Added 1.25 oz (35.4 g) Hallertauer Hops. OG = 1.054<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
16:30 – OG = 1.060 (13% evap rate)<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
16:40 KO – extrapolated OG from last reading = 1.062<o:p></o:p></div>
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Added 1.5 gal H2O at KO to bring OG to 1.049 (Target 1.047,
not enough water left).<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
SG = 1.049<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Cooled to 90F and set fridge to 80F (will step down temp
slowly to reduce strain on fridge compressor).<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
08/05/13</div>
<div style="text-align: justify;">
Pitched yeast at 55F.</div>
<div style="text-align: justify;">
<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
A bit of Krausen in 24 hours (no airlock activity).</div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
08/07/13</div>
<div style="text-align: justify;">
OG = 1.031. Krausen, lots of sulfur, even outside fridge. Set ferm temp to 58F (no heating).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
08/08/13</div>
<div style="text-align: justify;">
Temp up to 58F (~ 7 AM).</div>
</div>
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<div style="text-align: justify;">
23:00 – Set fridge cooling to 62F (no heating)</div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
08/09/13<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
06:45 – Temp at 61F<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Evening – 62F<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
08/10/13<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
OG = 1.014<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Raised temp SP to 64F (used belt after temp reached 63F)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
08/11/13<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
Raised temp to 65F</div>
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
08/13/13<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Kegged. FG = 1.009. (5.2%) Into kegerator at 60F. Decreased kegerator temp 5F/day until 50F for conditioning.<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
09/14/13:<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
Samples were cloudy for awhile - also harsh. I attributed both of these to suspended yeast. The sample cleared after heating in the microwave, but did not return after chilling. I did not use cold-side finings but will in the future.<o:p></o:p></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNhfqzJZTQQyTInw8KnAdyQ1Jo0rlm3Ria7bmiZfESJbC7wVx7J24jB4z3U3fK4H9OT-Biy6_PFThj1J_JgCOxIWRcryAHPh-XVdAwv-IfM2sYQFBLdhVBl9HtCAbUG5cfvvQYuL9hWM/s1600/IMG_2051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNhfqzJZTQQyTInw8KnAdyQ1Jo0rlm3Ria7bmiZfESJbC7wVx7J24jB4z3U3fK4H9OT-Biy6_PFThj1J_JgCOxIWRcryAHPh-XVdAwv-IfM2sYQFBLdhVBl9HtCAbUG5cfvvQYuL9hWM/s1600/IMG_2051.JPG" height="240" title="Helles Sample - Before and After Heating" width="320" /></a></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Tasting notes:</div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Very light aroma – took a few minutes to pick out anything
specific. Initially white bread / saltine cracker, maybe some light fruity
ester (or maybe I’m imagining/looking for it!).<o:p></o:p></div>
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
Flavor is also light, with a touch of bread crust and
saltine. CO2 bite is evident; I initially over-carbonated this beer. Some
bitterness lingers on the palate.<o:p></o:p></div>
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
My wife enjoys the light-flavored nature of this beer,
but I would like to taste more Munich malt character. I also want the beer to
linger just a little longer, possibly by increasing mash temp for a FG of
1.011. A bit more calcium chloride may enhance the malty flavors.<o:p></o:p></div>
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
The beer is very clean despite the accelerated fermentation
schedule. I want others to confirm, but I could not discern (with any
certainty) fruity esters or fermentation flaws in the flavor or aroma.</div>
</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-44321894528373983012013-09-16T05:52:00.002-07:002013-09-16T05:52:56.991-07:00Lager Fermentation Experiments - Intro<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Background</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a <a href="http://thebrewingnetwork.com/shows/971" target="_blank">recent episode</a> of <a href="http://www.thebrewingnetwork.com/" target="_blank">The Brewing Network</a>'s Sunday Session, the traditional, low-and-slow method of lager fermentation was compared to a more accelerated schedule championed by Mike "Tasty" McDole.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The two fermentation styles were executed on a split batch of wort and compared side by side. Though a riff existed on the overall favorite, the Brewcasters could not discern any fermentation flaws in either sample.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I love lagers. Pils, Marzen, Doppelbock, Helles, Baltic Porter, Altbier, etc.; great beers, but with the coddling required to ferment and condition, I don't often commit to brewing them myself. In light of the above experiment, I decided to give the "Tasty Lager Method" a try.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>The Method</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
McDole starts with plenty of healthy yeast slurry, preferring <a href="http://www.whitelabs.com/yeast/wlp833-german-bock-lager-yeast?s=pro" target="_blank">WLP833 - German Bock</a> Yeast (the <a href="http://www.merchantduvin.com/brew-ayinger.php" target="_blank">Ayinger </a>strain). He pitches at 55F and keeps a close eye on the progress of the ferment.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the gravity drops 50% of the way to terminal gravity, he raises the temperature to 58F.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the gravity drops 75% of the way to terminal gravity, he raises the temperature to 62F.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the gravity drops 90% of the way to terminal gravity, he raises the temperature to 66F and holds until fermentation is complete.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Though it goes against the traditional method of lager fermentation, this procedure parallels a normal, healthy ale fermentation. After the initial growth phase, a slow. steady rise in temperature towards the end of fermentation helps yeast attenuate properly and clean up fermentation byproducts. Since the vast majority of esters we want to avoid in crisp, clean lagers are produced during the initial growth phase, it makes sense to reel in the temperature initially, allowing the yeast an increasingly warmer environment to complete fermentation.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><i>(Nearly all the information in the above paragraph on healthy fermentation was taken from </i><a href="http://www.brewerspublications.com/books/yeast-the-practical-guide-to-beer-fermentation/" target="_blank">Yeast</a> <i>by Jamil Zainasheff and Chris White. If you are interested in brewing GOOD beer, read it.)</i></span> </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Application in the SHPB</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I brewed two lagers in succession with this method: a Munich Helles and a German Pils with sweet corn.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I kept tabs on each fermentation, taking a gravity sample each day and adjusting the temperature as needed.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Both brews are currently kegged and on tap. I will post recipes and tasting notes later this week, hopefully after receiving some critical input from more experienced tasters. Results, so far, have been promising (not to mention delicious!).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com3tag:blogger.com,1999:blog-8008475438219051611.post-79107926418947901792013-08-15T10:23:00.002-07:002013-08-15T10:23:11.569-07:00American Wild Ale 2013 - Brewday<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEN36sj0U3D_eB5wmg0RWup_DbM7-fA7XH2fDts35G8nbMBd5VxeA8OkO7xWaSq8l_-OIJ0IbMkCWFd8WaHcuXMx4eGHxFhs1Asrxu1u1i-Wf5FzdhzNXgIpU7RRBdVrzcCNsKz-uV6E/s1600/IMG_1880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEN36sj0U3D_eB5wmg0RWup_DbM7-fA7XH2fDts35G8nbMBd5VxeA8OkO7xWaSq8l_-OIJ0IbMkCWFd8WaHcuXMx4eGHxFhs1Asrxu1u1i-Wf5FzdhzNXgIpU7RRBdVrzcCNsKz-uV6E/s1600/IMG_1880.JPG" height="320" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: justify;">
It was clear after the <a href="http://southhousepilotbrewery.blogspot.com/2013/07/wild-yeast-culture-experiments-update.html" target="_blank">pre-NHC tasting of all my sour experiments</a> that the inaugural batch from my <a href="http://southhousepilotbrewery.blogspot.com/2013/02/wild-yeast-culture-experiments-homebrew.html" target="_blank">Homebrew Horny Tank</a> was ready to keg. The HHT yielded a sharp acidity along with yeast-derived flavors of citrus, mango/pineapple, and musty basement. A lovely beer on its own, it will be a pleasure to blend with other vintages or fruit.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
To move one beer out of the HHT means immediately replacing it. This second batch of wort was similar to the first: blond with 50% wheat, produced via turbid-mash. The remaining 50% of the grist was a blend of Rahr Pale Malt and Weyermann Pilsner Malt, a change that hopefully allows more malt character to come through in the finished product.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Last Christmas, a friend of mine graciously gave me several pounds old, loose-leaf hops he found while packing for a move. The Saaz and Mittelfruh varieties were already well on their way to being a perfect match for wild ale. On brewday, they were ready to go: dry with a faint, hay-like aroma, and devoid of any cheesy/mildewy flavors you might expect from poorly stored hops. Don't get me wrong - aging hops will normally stink of leftover Parmesan for awhile during the transition to properly aged hops.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
All the details of the turbid-mash brewday are below. I took lots of pictures to (hopefully) make the procedure more clear and the read less tedious.</div>
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<br /></div>
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American Wild Ale 2013<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Brewday: 07/21/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Batch Size: 8 gallons<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Estimated Mash Efficiency: 57.4%<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Estimated OG: 1.049<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Grain:<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
8 lbs Raw Wheat (40%)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
6 lbs Castle Pilsner Malt (30%)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
6 lbs Rahr Pale Malt (30%)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 lbs Rice Hulls<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Hops: 4.8 oz Aged Hallertau Hops<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Water: Kroger RO (10 gallons), Kroger Drinking Water (7
gallons)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Mash:<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Mash Water: Assume 2 qts/lb grain (40 qts = 10 gallons)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
1<sup>st</sup> rest (113F) - 0.3 qts/lb<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
6 quarts of water at 138F (per Beer Smith), hold for 20 min<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
16:01 – mixed in Aluminum pot; T = 114F<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rhxnIpMhBYCY3gFKKtozEB3MMbRIjN5Env0PVNS-TnxvoXC9UI1of1Z9sm39kLgNWO3Zf5NMT8mIyQ0vlTZiuOAEqrroaGM81x6JctQ8bnUYabKpMlFP4mp4kag2nLzaaz4P3_F61XM/s1600/IMG_1875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rhxnIpMhBYCY3gFKKtozEB3MMbRIjN5Env0PVNS-TnxvoXC9UI1of1Z9sm39kLgNWO3Zf5NMT8mIyQ0vlTZiuOAEqrroaGM81x6JctQ8bnUYabKpMlFP4mp4kag2nLzaaz4P3_F61XM/s320/IMG_1875.JPG" height="320" width="240" /></a></div>
</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
2<sup>nd</sup> rest (136F): Infuse 3 qts boiling water (per
BeerSmith), hold 20 min<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
16:25 – added 3 qts boiling water – 126F (boiled too long –
may have loss ~ 1 qt)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
16:32 – added 2.5 qts boiling water – 160F<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
16:37 – added 3 qts room temp water – 137F<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Remove 1/3 of total liquor (4.8 qts), heat to 190F and hold<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
17:00 – Pulled 4 qts – heated to 192F (burn on bottom of
pot??)<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABQ7ZmnoyXjuKP6FRdsqQe2231VWSggZt0QcfnqOE55ub9eVZLAJ1eEeDQbJzhEH8IItbOXls65LYesvpctp279rEluf_kMod6h7bitsQsV2kYOx4HhBu_PFG-8RS6DmW_NKSAXm3hzU/s1600/IMG_1876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABQ7ZmnoyXjuKP6FRdsqQe2231VWSggZt0QcfnqOE55ub9eVZLAJ1eEeDQbJzhEH8IItbOXls65LYesvpctp279rEluf_kMod6h7bitsQsV2kYOx4HhBu_PFG-8RS6DmW_NKSAXm3hzU/s320/IMG_1876.JPG" height="320" width="240" /></a></div>
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<br /></div>
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3<sup>rd</sup> rest (150F): Infuse ~3.25 qts boiling water
(per BeerSmith, less 4 qts turbid pull), hold 30 min<o:p></o:p></div>
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17:10 – Added 4 qts boiling water: T = 146F<o:p></o:p></div>
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17:15 – added 70 oz (2.2 qts) boiling water : T = 150F, pH
~5.5 (per strip)<o:p></o:p></div>
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17:20 – added 1 tsp 88% lactic acid: pH ~5 (per strip)<o:p></o:p></div>
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<br /></div>
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Remove ½ of total liquor, heat to 190F, hold<o:p></o:p></div>
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Total liquor ~ 17 qts (less 1<sup>st</sup> pull). Pull ~ 8
qts<o:p></o:p></div>
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17:55 – Pulled 7 qts – heated to 194F with 1<sup>st</sup>
pull<o:p></o:p></div>
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<br /></div>
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4<sup>th</sup> rest (165F): Infuse to mash out temp (165F),
hold 30 min<o:p></o:p></div>
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18:00 – Added ~ 5.5 qts boiling water: T = 159F (good
enough)<o:p></o:p></div>
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18:40 – Added turbid portion back to main mash (turbid T =
175F)<o:p></o:p></div>
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<br />
No rice hulls - dogs ate them:<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfu4pce7zWjGC4nvszeRRGFVQ88NI7Eb5KuWYTd3cp2bEWiI9d4n2qsTRgw91_oE0VV-dp2Wyfc6qYzg2Rk51Tz1Jmy7UMcbFUUoKQcDLdhR6a_UyNlz-8um2-GcpC2XLwmihDVVuYcE/s1600/IMG_1872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfu4pce7zWjGC4nvszeRRGFVQ88NI7Eb5KuWYTd3cp2bEWiI9d4n2qsTRgw91_oE0VV-dp2Wyfc6qYzg2Rk51Tz1Jmy7UMcbFUUoKQcDLdhR6a_UyNlz-8um2-GcpC2XLwmihDVVuYcE/s320/IMG_1872.JPG" height="240" width="320" /></a></div>
<br />
<br />
Runoff: Collected 3.9 gallons with little resistance, despite a lot of raw wheat and no rice hulls. I think the first rest (beta glucanase rest) helped out here!<o:p></o:p></div>
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<br /></div>
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Sparged with 5.4 gallons at 162F (1.9 gallons would not fit)<o:p></o:p></div>
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<br />
Collected 9.1 gallons total at 1.043<o:p></o:p><br />
<br />
Boil:</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
20:15 – started boil. Added 3.5 oz aged Hallertau hops in 2
large grain bags (less than recipe, but it seemed like a LOT of hops!).<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21a717l7fPIXTW4QB7874cEVuP4MSjA6HjQLzQclHKCEFdWtu5uQKKwJ1vJtGYDo_MmIOi7A-zcZ-hZOTrU896Gh9wfLl0h3lboD0T2XkCCshmPjJqUMq_BTSmjiumx_OAfEnF5O7SnY/s1600/IMG_1878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21a717l7fPIXTW4QB7874cEVuP4MSjA6HjQLzQclHKCEFdWtu5uQKKwJ1vJtGYDo_MmIOi7A-zcZ-hZOTrU896Gh9wfLl0h3lboD0T2XkCCshmPjJqUMq_BTSmjiumx_OAfEnF5O7SnY/s320/IMG_1878.JPG" height="320" width="240" /></a></div>
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<br />
21:20 – SG = 1.050<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
21:53 – KO; chilled to 90F, transferred to bucket, and put in fridge. SP = 65F<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Noticed plastic smell in bucket. Washed and re-sanitized.
May be from Star San spray bottle? Taste before adding to HHT.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
OG = 1.055<o:p></o:p></div>
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<br /></div>
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07/22/13 – Transferred to HHT at 65F (AWA from last year
racked off immediately beforehand). No off-flavors in wort. Aroma was very much
like honey. My sample was quite bitter, but I believe it was because I sampled
after transferring (picked up sediment/trub/hop matter in sample).<o:p></o:p><br />
<br />
Used extra wort to make starters for <a href="http://bootlegbiology.com/" target="_blank">Bootleg Biology</a> and <a href="http://bkyeast.wordpress.com/" target="_blank">BKYeast</a> samples, as well as feed the <a href="http://southhousepilotbrewery.blogspot.com/2013/01/wild-yeast-culture-experiments-intro.html" target="_blank">wild culture</a>.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLrfUJHJAKbnxRY8pJHH7zx9hv4aRABjN-ix0QOgyvFgwyUxmLwiEbA8o8u7rSs4mZ82rzq3aIyLiMYYijF-rnsBDDNXq9VUkWwo5kGeWPGJ63-p3GB9Py8x4XDrcd4fQPPBDFmro_Y8/s1600/IMG_1887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLrfUJHJAKbnxRY8pJHH7zx9hv4aRABjN-ix0QOgyvFgwyUxmLwiEbA8o8u7rSs4mZ82rzq3aIyLiMYYijF-rnsBDDNXq9VUkWwo5kGeWPGJ63-p3GB9Py8x4XDrcd4fQPPBDFmro_Y8/s1600/IMG_1887.JPG" height="240" width="320" /></a></div>
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07/28/13 – Took out of fermentation fridge after 1 week; no
visual signs of activity (airlock bubbles, temperature rise). When I opened the
lid, I noticed a thin, white pellicle and pineapple/grapefruit aroma (similar
to last batch). Did not add additional bugs.</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-34803451275436659422013-07-15T13:34:00.000-07:002013-07-15T13:34:13.468-07:00Wild Yeast Culture Experiments - Update and Recipes<br />
<div style="text-align: justify;">
I have yet to publish notes on several of my sour beer experiments, so I thought I would give one large update on several works-in-progress. Before leaving for NHC, I tasted all of the batches and recorded notes to reference during my <a href="http://southhousepilotbrewery.blogspot.com/2013/07/nhc-2013-presentation-on-wild-house.html" target="_blank">presentation</a> and to start planning storage and/or fruit additions.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXHH7epFpnWYyGPc4CIYdy5jb9HuG8q0bvZlisxpWM9LEY2b54uyf-RTnD5ZFl_ZYMnG44WwCyhYkLUbgAWDVROWrQKroG2GUwAMnNuzy5VDeLZW8tjHDZM4bEgQ5P7ovaoZImdlMD6w/s1600/sourexperimenttasting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXHH7epFpnWYyGPc4CIYdy5jb9HuG8q0bvZlisxpWM9LEY2b54uyf-RTnD5ZFl_ZYMnG44WwCyhYkLUbgAWDVROWrQKroG2GUwAMnNuzy5VDeLZW8tjHDZM4bEgQ5P7ovaoZImdlMD6w/s1600/sourexperimenttasting.JPG" height="300" title="Pre-NHC Sour Experiment Tasting" width="400" /></a></div>
<br />
<br />
<div style="text-align: justify;">
Though I'm grouping them together, I learned (and am still learning) a great deal from each brew. So far, 2 of 5 batches have been dumped, both of which for the same reason: <i>unpalatable levels of <a href="http://www.howtobrew.com/section4/chapter21-2.html" target="_blank">DMS</a>.</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
DMS can be produced by some wild microorganisms, but I am confident the starchy, corncob-like flavor in these beers was created in the mash tun/kettle. DMS is fairly volatile, but since I did not boil either of these batches, the DMS that formed was not driven off and remained in the finished beer. After boiling half of one of these batches proved effective in removing the off-flavor, I concluded that a full boil is necessary to produce clean beer at the SHPB, especially those with a considerable amount of Pilsner malt.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I specify this necessity is unique to my brewery, as I have read about (and tasted) clean, corncob-free examples of low-gravity, light-colored beers produced without boiling. Perhaps a faster chilling method will make this method a reality for me (I've had my eye on a <a href="http://www.blichmannengineering.com/products/therminator%E2%84%A2" target="_blank">Blichmann Therminator</a> for awhile!).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Though no-boil Berliner Weisse (and the like) is a definite possibility, I have also come across numerous commercial and homebrew with high levels of DMS. To significantly reduce the risk of DMS in the finished beer, I recommend boiling as normal. Even a small amount of DMS is perceivable (and overwhelming) in this light and simple style. In the re-boiled batch mentioned, color pickup was minimal, and will be even less in a steam-jacket kettle.</div>
<div class="MsoNormal">
<b><br /></b>
<b><br /></b>
<b>Sour Brown</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Split batch of oatmeal brown (the other half was served during our wedding).<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Brew Date<o:p></o:p></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
11/11/12<o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
OG<o:p></o:p></div>
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<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1.062<o:p></o:p></div>
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<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Grist<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
16 lbs Rahr 2-row (61.5%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 lbs Briess Victory (11.5%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 lbs Flaked Oats (7.7%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 lbs C-60L (7.7%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1.75 lbs Pale Chocolate (6.7%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1.25 lbs Debittered Black Malt (4.8%)<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Hops<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
35 IBU Apollo (60 min)<o:p></o:p></div>
</td>
</tr>
<tr>
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Primary Yeast<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
N/A<o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Conditioning<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Inoculated with 3 shots of American Wild Ale (11/11/12)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Pitched 500mL lacto slurry (02/25/13)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Pitched dregs from 3F Gold Blend (early June)<o:p></o:p></div>
</td>
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</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tasting notes:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
02/22/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Very musty, Not much acidity. Drier than the original but
not completely attenuated. Needs a lot more time.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
04/19/13</div>
<div class="MsoNormal" style="text-align: justify;">
Solid pellicle has formed. Aroma is complex, but still has
some stinky, blue cheese notes. Very tart, with cherry pie, fruity flavors, and
some musty flavors. Thin. Needs another few months.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
06/24/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Chocolatey aroma. Acidity is picking up; a nice level for a
sour brown, with still some residual sweetness at the end of the swallow. There
is astringency, probably from the significant amount of ‘junk’ in the sample –
yeast, trub, pellicle, etc. Maybe a slight alcohol note, but that could be the
combo of the acid and the astringency. OK overall, headed in the right
direction, will continue to age and see what happens.<o:p></o:p></div>
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<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>No-Boil Berliner Weisse</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Split batch of Saison wort – this half was taken off after bringing the wort
to boil.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Brew Date<o:p></o:p></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
02/24/13<o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
OG<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1.056<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Grist<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
15 lbs Castle Pilsner (68.2%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
6 lbs Flaked Wheat (27.3%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 lb Aromatic Malt (4.5%)<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Hops<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
None<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Primary Yeast<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
N/A<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Conditioning<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Lacto Slurry, mixed culture slurry, Madam Rose 2012 dregs (02/24/13)<o:p></o:p></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br />
Tasting notes:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
03/06/13</div>
<div class="MsoNormal" style="text-align: justify;">
SG = 1.011 (6.0%). Very aromatic. A hint of lemon, but dominated by a nutty
aroma (maybe peanut butter? Also similar to the aroma of UCBC’s Winged Nut).
Prickling acidity, not as forceful as I’d like but very pleasant. Nutty flavors
are also present, some wheat cracker from the wheat. Simple, but extremely
enjoyable already. Great candidate for dry-hopping (Amarillo? Chinook?).</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
06/24/13</div>
<div class="MsoNormal" style="text-align: justify;">
Tasting from keg. Keg was chilled for a period of
time. In that time, tasting revealed ‘nutty’ flavor as DMS</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Nutty aroma/flavor (DMS) still present at similar levels to
prior tastings. I don’t believe it will ‘drop out’. It’s a shame – the acidity
level is wonderful. Otherwise a very nice beer.<o:p></o:p><br />
<br />
07/15/13<br />
Dumped keg.</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span>
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<br />
<div class="MsoNormal">
<b>Golden Sour 1 – Double Batch</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A double batch (10 gal) of low gravity, malt-based wort. No
boil initially, one half was boiled after primary fermentation to reduce the
(extremely) high levels of DMS. The other half never recovered.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Brew Date<o:p></o:p></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
03/24/13<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
OG<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1.043<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Grist<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
9 lbs Castle Pilsner Malt (47.4%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
9 lbs Rahr Pale Malt (47.4%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 lbs Flaked Oats (5.3%)<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Hops<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
None (Heated to 170F)<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Primary Yeast<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
A – Lactobacillus (slurry from growler culture), 3711 (after souring)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
B – Dregs from No-boil Berliner weisse (before re-boil)<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Conditioning<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
A – N/A<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
B – WY3522 (Ardennes), WL644 (Brett Brux Trois) – after sour, boil<o:p></o:p></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div style="text-align: justify;">
Fermentation/Tasting notes:</div>
<o:p></o:p><br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
03/29/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
A: No bubbles in airlock throughout the week. SG = 1.021.
White foamy “krausen”. Sample was very cloudy. Very odd aroma, off-putting
(corn stalk - DMS?), carries through in the flavor. Fairly tart, but lacks
tartness of a Berliner Weisse. Not much to it other than that.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
B: Bubbled vigorously in airlock for ~ 2 days. SG = 1.030. More corn stalk in flavor and aroma than A. Not nearly as
sour. Aweful.</div>
<div class="MsoNormal" style="text-align: justify;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
03/30/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
B: Boiled for 90 minutes (down to 3.1 gal), added whirlfloc
tablet at 15 min left, added 1 gal distilled H2O at KO. Left open to cool to
140F, then covered (flies started to swarm).</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
04/03/13: <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
A: Added 1 smack pack 3711 (French Saison)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
B: Added 1 smack pack 3522 (Belg Ardennes), Brett Brux Trois
(WL culture), mixed culture<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
04/10/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
A: SG = 1.010. Still very cloudy, much more so than B (looks
like thin buttermilk). Corncob in the nose, but has diminished and fades more
quickly. Still very tart, and now light on the palate, which leaves less
slickness to carry the corncob flavor. The corn flavor is still there, but in
lesser quantity. Not much else to the flavor. Prickly acidity on the tongue
(more acidic than B, I like this level better). No yeast flavors/aromas.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
B: SG = 1.012. Cloudy. Tart, thinner (will be nice with
carbonation). Corny flavor is yielding to a crackery, bready flavor
(graham/saltine?). Acidity is very pleasant, but I believe it would be more so
if further attenuated. The carbonation may give this effect. I’m mostly surprised at the lack of yeast character after
fermentation. Maybe it was because of the low fermentation temp (ambient ~
62F), but I assumed the low pH would stress the yeast and cause some sort of
flavor compound, good or bad.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
06/24/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
A: Developed a thin, translucent pellicle in bucket. Flavors
developing but covered up by DMS. Still gross.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
B: Formed ¼” thick white, knobby pellicle in carboy. Not
much aroma. Acidity is sharp and lemony, but not much else in terms of flavor.
Fairly clean, with a tiny hint of DMS left. Great candidate for fruit
(especially in the 1/3-full carboy!).<o:p></o:p></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">
</span><br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
07/14/13: Dumped A<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Golden Sour 2</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Brew Date<o:p></o:p></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
04/07/13<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
OG<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1.060<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Grist<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
9 lbs Rahr Pale Malt (47.4%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
5 lbs Castle Pilsner Malt (26.3%)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
5 lbs Weyermann Wheat Malt (26.3%)<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Hops<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
None (85 minute boil to reduce DMS)<o:p></o:p></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Primary Yeast<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Lactobacillus (starting at 110F, apple juice/grain starter). <o:p></o:p>Bucket was left in fridge for a few weeks. Developed sharp acidity in 1-2 weeks.</div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 95.75pt;" valign="top" width="128"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Conditioning<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 328.15pt;" valign="top" width="438"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Wild yeast?<o:p></o:p></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br />
Tasting notes:</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
06/24/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Developed thin, translucent pellicle (from either wild yeast
in bucket or Lacto starter). Caramel apple aroma. Toasty malt flavor with
sharp, lingering acidity. Hints of apple in aroma/flavor from lacto starter
(made with apple juice). Otherwise
clean. Another great candidate for fruit!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
07/14/13<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Racked ½ of batch (~2.5 gal) on 6 lbs of whole, pitted
apricots and golden apricots from Farmers Market. Fruit was washed with
luke-warm water before pitting. Added ~ ¼ cup slurry from Cantillion Iris Brett C1 (from
<a href="http://bkyeast.wordpress.com/" target="_blank">BKYeast</a>) and <a href="http://southhousepilotbrewery.blogspot.com/2013/01/wild-yeast-culture-experiments-intro.html" target="_blank">mixed starter</a> to fruit portion.<o:p></o:p><br />
<br />
I will most likely add fruit to the (currently) plain portion as well. I have some canned raspberry puree, but I am thinking about adding a comparable amount of canned apricot puree from my LHBS to evaluate the differences of fresh fruit vs. canned puree. More updates to come! </div>
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<o:p> </o:p> </div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-23962675066140951152013-07-02T10:07:00.000-07:002013-07-02T10:07:28.001-07:00NHC 2013 Presentation on Wild House Cultures<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJXCHUaV6HG_B9n7lgAqEe_oZKJFZtHPHlRaeNAlvdGbttXWSjszOUGx4bdpBKhI9r_zVBRe3I5iI0RrhfBGwz8f-BI14agEL2pn9UJIoZGkg4oV-4DnC28eALSm-yZeI8PCeQkzb4Dk/s480/1013055_10100383067501774_1385242826_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJXCHUaV6HG_B9n7lgAqEe_oZKJFZtHPHlRaeNAlvdGbttXWSjszOUGx4bdpBKhI9r_zVBRe3I5iI0RrhfBGwz8f-BI14agEL2pn9UJIoZGkg4oV-4DnC28eALSm-yZeI8PCeQkzb4Dk/s320/1013055_10100383067501774_1385242826_n.jpg" width="320" /></a></div>
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I was humbled and honored to speak at the 2013 National Homebrewers Conference in Philadelphia. My presentation, <i>Methods of Creating and Maintaining Wild House Cultures</i>, is a collection of research and experiments surrounding the production of sour, wild, and funky ales on a "macro" scale. Most of the talk's content is covered in detail in prior posts on this site.<br />
<br />
Even though I am not an eloquent public speaker, I believe the presentation went over well; both time slots drew a surprising crowd (even without beer!) spanning the entire spectrum of sour brewing (and homebrewing) experience. Each session ended with intriguing Q&A and an opportunity for me to meet homebrewers who are diving into sours head first!<br />
<br />
I am very grateful to have been given this opportunity. I am not an outgoing personality, so the seminar, fueled by the passion and camaraderie of the homebrewing community (and greased with a few samples of homebrew), allowed me to connect with so many more brewers than I would have as a participant. If I was able to enhance the audience's knowledge by a sliver of what I gained by giving the presentation, I will consider it a success.<br />
<br />
By far the most humbling experience of the conference was tasting the wide array of homebrewed gueuze, lambic, and fruited sours on Club Night. The overall quality and creativity of those poured was incredible, consistently more balanced, unique, and flavorful than most commercial examples. One of my first samples of the night, a gueuze poured by the <a href="http://www.thebrewingnetwork.com/" target="_blank">BNArmy</a>, was easily the best sour beer I have <i>ever </i>had (commercial or otherwise).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWazhVkWGNmylae5_5sA2AASyUtHpLntBTBO5rgAHy0g-Vi42iY-qVHS-tBzHtzGg07KzYZzJw9HR0OO9dSaN55WK5p_FYhmCB06gLEqGWZTqxfRdzXyXlMvKe19tdjm3z7Gwym1gUIWk/s480/934900_10100381279425094_503221693_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWazhVkWGNmylae5_5sA2AASyUtHpLntBTBO5rgAHy0g-Vi42iY-qVHS-tBzHtzGg07KzYZzJw9HR0OO9dSaN55WK5p_FYhmCB06gLEqGWZTqxfRdzXyXlMvKe19tdjm3z7Gwym1gUIWk/s320/934900_10100381279425094_503221693_n.jpg" width="320" /></a></div>
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<br />
I have posted two versions of the presentation below: the set of slides shown to the NHC audience, and the set with my notes. Some of the slides are fairly vague, so the notes should help fill in the gaps.</div>
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The presentation slides and audio will also be posted on the AHA website for members' access only. I will update this post with a link as soon as it is available.</div>
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<a href="https://docs.google.com/file/d/0ByD4UvhgGATlcGJubDJVZDZ5cEU/edit" target="_blank">2013 NHC Presentation - Methods of Creating and Maintaining Wild House Cultures</a><br />
<br />
<a href="https://docs.google.com/file/d/0ByD4UvhgGATleUNIVTlFTzZMUFk/edit" target="_blank">2013 NHC Presentation - Methods of Creating and Maintaining Wild House Cultures (with notes)</a><br />
<br />
2013 NHC Presentation (audio from AHA website)<br />
<br />Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-86468183277835874302013-05-16T06:24:00.001-07:002013-05-16T06:24:56.649-07:00Giving Your Bottle Dregs A Head Start<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIdEKH7XqyJ_HYv6uYqxOpJsEMbh2GntKK5yy3Fw0iLM5fI4jSYJrkk6CUJ15W6_e3F-oBLdDBCtjNWp9wNv2_GFGMTYQkyNMgfes34TQZUBmToi4GlFInSFHnZhRakkSucTAnhvyEu0/s1600/IMG_1357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIdEKH7XqyJ_HYv6uYqxOpJsEMbh2GntKK5yy3Fw0iLM5fI4jSYJrkk6CUJ15W6_e3F-oBLdDBCtjNWp9wNv2_GFGMTYQkyNMgfes34TQZUBmToi4GlFInSFHnZhRakkSucTAnhvyEu0/s1600/IMG_1357.JPG" width="240" /></a></div>
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Between drinking a great, unpasteurized funky beer and pitching its dregs, I like to take the time to build up the microbes into their own little mixed culture. Whether introducing the dregs into a mixed culture or full batch, initially reviving them in the bottle will increase their rate of survival and contribution to your beer.</div>
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This extra bit of work is not really necessary, but I think its worth it for a few reasons:</div>
<br />
<ul>
<li style="text-align: justify;">It allows me to verify the purity of the resulting culture. I am especially weary of pitching bugs from traditional Flanders beers because of their levels of Acetobacter. Just as well, the dregs from any bottle that has a higher-than-normal acetic character can be evaluated for acetic acid production. This goes for any off flavors or aromas that may have been perceived in the beer.</li>
<li style="text-align: justify;">It allows me to verify the quality of the resulting culture. Is the beer in fact a living product? If so, is anything still alive? Are the surviving organisms' flavor contributions pleasant?</li>
<li style="text-align: justify;">Any unwanted Saccharomyces strains can be (mostly) discarded with a few initial steps in the bottle. In younger bottles, the bottle conditioning strain can often out-compete other organisms in a fresh culture.</li>
<li style="text-align: justify;">I can split the resulting slurry, adding some to the mixed culture and reserving some to pitch at a bottling or into a keg.</li>
<li style="text-align: justify;">I can make the rare or expensive dregs count!</li>
</ul>
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<br /></div>
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The procedure is fairly simple:</div>
<br />
<ol>
<li style="text-align: justify;">Open the bottle and clean off any dirt, cork, or residual beer. Sanitize the lip with vodka (or grain alcohol). Pour & enjoy beer (leave dregs behind).</li>
<li style="text-align: justify;">If you don't have some sanitary wort handy (or are in a group setting), you can cover the bottle with sanitized aluminum foil and store in the fridge. You should be able to get away with this without any ill-effects until the weekend.</li>
<li style="text-align: justify;">Add ½” of starter wort to the bottle (or enough to cover the bulb on a 750).</li>
<li style="text-align: justify;">Affix a stopper/airlock. The stopper/airlock is key in keeping out oxygen and insects.</li>
<li style="text-align: justify;">Wait for activity to slow/stop. Evaluate sample (smell and taste).</li>
<li style="text-align: justify;">Repeat this process until the dregs display signs of normal, healthy, active fermentation.</li>
<li style="text-align: justify;">Pitch into mixed culture or full batch when active.</li>
<li style="text-align: justify;">If an unwanted Saccharomyces strain is present in the culture, allow it to flocculate and pitch some of the supernatant liquid without the slurry.</li>
<li style="text-align: justify;">Waiting for a pellicle to form will allow you to evaluate the flavor contributions from the Brettanomyces species in the culture. It will also aid the transfer of Brettanomyces to a nutrient-poor environment (like a batch of conditioning beer or an advanced mixed culture).</li>
</ol>
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Cheers!</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-66772758775875293942013-04-18T09:36:00.001-07:002013-04-18T09:36:16.465-07:00Rye IPA<br />
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Its been awhile since my last post, but I'm happy to report the reason for not publishing content is (hopefully) creating it. I have been brewing every weekend for the past month or so, mostly continuing my experiments with mixed cultures, as well as transitioning into my next homebrewing query, which I will start posting next next month.</div>
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<br /></div>
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I've also been researching and drafting my presentation for the <a href="http://www.ahaconference.org/" target="_blank">National Homebrewers Conference</a> in June, which will dive into the sour beer production techniques I've shared on this page (and some I haven't). The title of the presentation is <i>Methods of Creating and Maintaining A 'Wild' House Culture</i>. If you're attending the conference, please join me!</div>
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<br /></div>
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A few weeks ago, I took a break from the bugs to focus on a beer for a unique and challenging local competition.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIGXF2RONLKkpU3oHZNu7LNQMkyg-hvTK_ayHe58F0HO_fej-9cGmEqOZGnWWmnwCXvN6HyJrGjHLsOpahVC4DcJD833NeVEbq78MnCwqA0B9jyp1iEr1kqlGHxs9JtTGfs_0JhRPbAw/s1600/RAM_Indy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIGXF2RONLKkpU3oHZNu7LNQMkyg-hvTK_ayHe58F0HO_fej-9cGmEqOZGnWWmnwCXvN6HyJrGjHLsOpahVC4DcJD833NeVEbq78MnCwqA0B9jyp1iEr1kqlGHxs9JtTGfs_0JhRPbAw/s1600/RAM_Indy.jpg" height="297" title="The RAM Brewery in Downtown Indy" width="400" /></a></div>
<br />
For the past few years <a href="https://twitter.com/IndyBrewer" target="_blank">Andrew Castner</a>, the <a href="http://indianapolis.metromix.com/bars-and-clubs/standard_photo_gallery/indianapolis-brewery-guide-a/2314327/photo/2314322" target="_blank">Brewmaster </a>for Indiana's two <a href="http://www.facebook.com/RAMIndianapolis?ref=ts" target="_blank">RAM brewpub locations</a>, holds a local homebrew competition. The winner helps Andrew brew his/her beer in RAM's brewery, where it is released as a seasonal. An awards ceremony is held at RAM's downtown location the day of the competition, rewarding all entrants with free samples, giveaways, and an open forum for smack talk. </div>
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I enjoy entering this competition because the guidelines are always unique and challenging. Last year's theme was "Session IPA", which asked brewers to create a flavorful, hoppy, balanced beer with an original gravity below 1.040. Although I didn't win, I learned a lot from brewing the beer and from the judge's comments. Also - the commercial version of the winning entry was delicious.</div>
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This year, the challenge is entitled "<a href="https://sites.google.com/site/rambrewchallenge/" target="_blank">Rye Not?</a>", and requires a beer brewed with at least 20% rye (and named with a ridiculous "Rye" pun, apparently). Any base style can be used, as long as the original gravity is under 1.060.</div>
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Inspired by a <a href="http://www.ratebeer.com/beer/three-floyds-rye-da-tiger/184602/" target="_blank">recently-released seasonal</a> by <a href="http://www.3floyds.com/" target="_blank">3 Floyds</a>, I concocted a dry, light-colored IPA with a hefty dose of rye malt and piney/citrusy American hops. And a ridiculous, pun-charged name.</div>
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I was concerned the slick mouthfeel from the rye will be off-putting in an IPA, either coating the tongue with bitterness or creating a cloying sensation. For the first attempt, I just dumped in 20% rye malt to my somewhat-standard IPA grist bill and hoped for the best. I should have time to re-brew the beer at least once before the entry deadline.</div>
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In selecting hops, I wanted to play off the spicy, peppery, arugula/watercress flavors of the rye. I chose Chinook for pine and spice, Amarillo for orange and apricot, Cascade for citrus and grapefruit, and a bit Columbus to reinforce the earthy/dank aromas from Chinook.</div>
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"Ryenstone Cowboy" - Brewday: 03/30/13</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmI6saLJCbS5qsroweM23bnyuCtQ3Yq7Lkwkfaw2bCNiHZ_pPpYM3ixa0buFJ_YWWTc3K5XDcDi4CtrWoDbdCYfj4Asp-uQL-YbDvz_qCwq-18I44fbhdpeSnDAqvYmnnKSuwCOp6vez0/s1600/IMG_1523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmI6saLJCbS5qsroweM23bnyuCtQ3Yq7Lkwkfaw2bCNiHZ_pPpYM3ixa0buFJ_YWWTc3K5XDcDi4CtrWoDbdCYfj4Asp-uQL-YbDvz_qCwq-18I44fbhdpeSnDAqvYmnnKSuwCOp6vez0/s320/IMG_1523.JPG" height="240" title="Moar HOPS" width="320" /></a></div>
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Batch Size: 5.5gal<o:p></o:p></div>
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Estimated Mash Efficiency: 65%<o:p></o:p></div>
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Est OG = 1.061<o:p></o:p></div>
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Grain:<o:p></o:p></div>
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10 lbs Rahr 2-Row Pale (58.8%)<o:p></o:p></div>
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3.5 lbs Briess Rye Malt (20.6%)<o:p></o:p></div>
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2.5 lbs Weyermann Munich I Malt (14.7%)<o:p></o:p></div>
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1 lbs Simpsons Med Crystal 50-60L (5.9%)<o:p></o:p></div>
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1 lbs Rice Hulls<o:p></o:p></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6NZm1aFb3u3vRUNq8wiYIZriI1iZD4fyTDhqOwqsQjwgSIF3Omw3uysKwnLpsOe5yRljdcmZHV9KzOwHncpRDgrZz-ESdFV9HTua8hMywBoqnBHvEf1JKCtKvS5ogu5W0tUKHS32n1A/s1600/IMG_1532.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6NZm1aFb3u3vRUNq8wiYIZriI1iZD4fyTDhqOwqsQjwgSIF3Omw3uysKwnLpsOe5yRljdcmZHV9KzOwHncpRDgrZz-ESdFV9HTua8hMywBoqnBHvEf1JKCtKvS5ogu5W0tUKHS32n1A/s320/IMG_1532.JPG" height="320" title="Kettle Additions" width="240" /></a></div>
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<div style="text-align: justify;">
Hops:</div>
</div>
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<o:p></o:p></div>
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Mash: 1.00 oz Cascade (5.0%), 1.02 oz Citra (13.9%)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
FWH (90): 1.00 oz each Amarillo (8.7%), Cascade<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
Boil (15): 1.00 oz each Amarillo, Cascade, Chinook (11.8%)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
WP (170F): 1.00 oz each Amarillo, Chinook, Columbus<o:p></o:p></div>
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Dry Hop (2-3 days, as fermentation slows): 2.00 oz Amarillo,
1.00 oz each Cascade, Chinook<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
<br /></div>
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Water:</div>
</div>
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<o:p></o:p></div>
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<div style="text-align: justify;">
9.5 gallons Kroger 5-gal refills, 0.5 gal Kroger Drinking
water<o:p></o:p></div>
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Looking for ~ 300ppm SO4<o:p></o:p></div>
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<div style="text-align: justify;">
Mash Salts: 11.0 g CaSO4, 2.8 g CaCl (+ ¼ tsp packed Baking
Soda for pH adjust)<o:p></o:p></div>
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<div style="text-align: justify;">
Sparge Salts: 9.0 g CaSO4, 2.3 g CaCl<o:p></o:p></div>
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Mash:</div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
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<div style="text-align: justify;">
Mashed in with 5.5 gal at 160F – T=149F, pH ~4.9<o:p></o:p></div>
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Added ¼ tsp packed Baking Soda – pH ~ 5.5 (12:15)<o:p></o:p></div>
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Stirred in Mash hops at 12:40<o:p></o:p></div>
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<div style="text-align: justify;">
14:00 – started vorlauf<o:p></o:p></div>
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<div style="text-align: justify;">
14:05 – Started runoff to kettle (sample tastes nice.
Bitter, and very sweet spiciness from rye, nice hop aroma, not much hop flavor.
No ‘corn-cob’ flavors like in results from last batch)<o:p></o:p></div>
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Sparged with 4.5 gal at 170F<o:p></o:p></div>
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<div style="text-align: justify;">
Collected 6.9 gal at 1.050. 58% mash eff.<br />
Low mash efficiency is probably due to a quick sparge runoff. Also, I normally see an efficiency loss (about 5%) when mashing substantial amounts of wheat, so it is feasible that rye has a similar effect. <o:p></o:p></div>
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Boil:</div>
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<div style="text-align: justify;">
Boiled for 60 min – added hops at times above (and whirlfloc
at 15 min)<o:p></o:p></div>
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SG = 1.064 (18% evap. rate - expected 15.5%)<o:p></o:p></div>
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Cooled to 61F (oops)</div>
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Whirlpool for 20 min at 61F.</div>
<div style="text-align: justify;">
Transferred to glass carboy – lots of hop matter and trub in fermentor.<o:p></o:p></div>
</div>
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Fermentation:</div>
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<div style="text-align: justify;">
Pitched at 63F: S-04 (rehydrated) and 1 packet 1728
(Scottish Ale)<o:p></o:p></div>
</div>
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<div style="text-align: justify;">
Shook for ~90 sec to aerate.<o:p></o:p><br />
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Fermentation signs visible within 12 hours.<o:p></o:p><br />
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4/4/13 (evening): Added dry hops. SG = 1.008 (7.4% ABV)<o:p></o:p><br />
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4/7/13 kegged at 20 psi</div>
</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-61173022686558456852013-03-18T13:43:00.000-07:002013-03-18T13:43:44.798-07:00Wild Yeast Culture Experiments - Dregs in Kegs<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcxs0VpLpUnbKV-U7qMckvnubz_vETXeNigz98jwFT7hiKjrKzk46XwkG7ew1HkuuFeKzdP2UjfCvrqVAAOEIwl9HlaKiG6IA8oOiaD1tdbAO5PM4Bd7zWcrF4d_-M6nwdnaW_iiybn4/s1600/IMG_1473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcxs0VpLpUnbKV-U7qMckvnubz_vETXeNigz98jwFT7hiKjrKzk46XwkG7ew1HkuuFeKzdP2UjfCvrqVAAOEIwl9HlaKiG6IA8oOiaD1tdbAO5PM4Bd7zWcrF4d_-M6nwdnaW_iiybn4/s320/IMG_1473.JPG" height="320" width="240" /></a></div>
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I have quite a few sour beers in kegs. In fact, this is where most of my 'wild' projects end up. Some of my sour beers are also born in the keg, as I'm often inoculating an unexciting base beer with a mixed culture or transferring it to a keg with mixed dregs. Today I preformed the former, transferring a keg of <a href="http://southhousepilotbrewery.blogspot.com/2013/02/double-oatmeal-brown.html" target="_blank">Double Chocolate Brown</a> to a keg holding the dregs of last year's Sour/Funky Tripel, a beer that placed third at the Indiana Brewers Cup as a Belgian Specialty Ale. Aside from freeing up a keg for an Imperial Stout that will soon be ready, I wanted to add some depth to this Double Brown. I enjoyed having it on tap but thought it was a bit one-dimensional, probably because I let the beer set on cocoa nibs for three weeks! I hope the complexities this bunch of wild yeast produce will create a few more dimensions for this beer.<br />
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If given the choice, I would much rather age my sour/funky beers, imperial beers, and lagers in a keg than a glass carboy or Better Bottle. Keg conditioning has several advantages:</div>
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<b>It frees up both fermentor and floor space.</b> I am able to stash my slender kegs in a corner of the basement or in my kegerator for cold-conditioning. I can stash about six kegs in the same space as two 5-gallon carboys.</div>
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<b>Oxygen pickup is minimized or eliminated.</b> Sampling, bottling, splitting batches, and adding fruit/spices/oak/etc. are all common procedures that can introduce oxygen. The ability to purge the headspace and transfer under pressure is a substantial advantage.</div>
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<b>Bottling is not required and is much easier if you choose to do so.</b> You can either carbonate naturally or with CO2 pressure. If you choose natural carbonation (which I prefer for sour beers), the priming sugar can be evenly dispersed by adding it to the keg, capping and purging the headspace, and then shaking to combine. Bottling from a keg gives the option to bottle a small portion of the batch (a few bottles to take to a party or enter a competition). In addition to the reduction of oxygen pickup, bottling day is also made easier with a <a href="http://morebeer.com/products/deluxe-counter-pressure-bottle-filler.html" target="_blank">counter-pressure filler</a> or <a href="http://www.blichmannengineering.com/beergun/beergun.html" target="_blank">Blichmann Beer Gun</a>.</div>
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<b>Experimentation with oak, spices, and hops is much easier to conduct in kegs.</b> The ingredient can be added in a muslin bag for retrieval. Many attach a string and run it through the lid, but I've can't get it to seal this way. I've resorted to using fishing line and an unused bobber, which actually works well! In the case of oak, the chips or cubes can be retrieved from the keg and used to inoculate another batch.</div>
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<b>Keeping beers in kegs allows them to be ready for blending at any time.</b> Pulling samples for any size tasting panel is a breeze, and the proportions transferred into the blend keg can easily be monitored using a scale or a <a href="http://www.micromatic.com/part-pid-SS100.html" target="_blank">level strip</a>.</div>
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<b>Kegs are sturdy.</b> Any time I can reduce the risk of dropping and spilling five gallons of well-aged homebrew, along with potential injury, I jump on it!</div>
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<b>Sour beer on tap is a beautiful thing.</b><br />
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In my opinion, keeping your sour and funky beers in kegs is the easiest way to separate your wild brews from your clean ones, minimizing exposed soft parts and keeping mixed fermentations contained within stainless vessels. I have, for the most part, managed to keep a repository of sour-only kegs, but I have reconditioned sour kegs for clean service without issue, replacing the o-rings and poppet valves. I imagine I will soon need to keg more sour homebrew as my experiments are ready, so I will keep a log of my kegs to trace any sour/funky crossover. Kegs and their permanent components are stainless, so with good sanitation and regular maintenance I feel confident I can keep my clean beers clean and my funky beers funky (in a good way).<br />
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Here is a few items to get you started:</div>
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Suggested equipment (in addition to a basic kegging setup):</div>
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<ul>
<li>Extra sets of poppets and o-rings</li>
<li>Out-to-Out transfer line (shown in above picture), to transfer beer from a clean keg to a sour keg.</li>
<li>Bottle filler</li>
</ul>
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Cool to have, but not necessary:</div>
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<ul>
<li>Additional kegs for sour beer only.</li>
<li>pH meter for measuring finished beer pH</li>
<li>Level strips or scale for measuring transfer volume</li>
<li>Stencil to mark and identify sour/funky kegs. Insignia may include simple text ("sour", "wild", "funky", "brett only", "no pedio", etc.) or a simple graphic (Jolly Roger, pitch fork, effigy of <a href="http://en.wikipedia.org/wiki/George_Clinton_(funk_musician)" target="_blank">George Clinton</a>).</li>
</ul>
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What kind of homebrewed treasures do you have tucked away in a forgotten Cornie?</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-87401220176511098192013-03-10T16:53:00.001-07:002013-03-10T16:53:52.792-07:00Pale Ale - Revision 2 (a.k.a. Mosaic Double Pale)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYq4Phnmyu8XPW5r_S34-ut1UHUl-uQJKK7H7c59XObu36icTpZA_mxouqxRn4maCKnwmEcbbYpQ3gioPjkjm44Bw-1ECkdrefdSXPS3xhxA6U0RAj6GYdQF6Toy3N-yyDjfLqu_cTqR4/s1600/PaleAle2+-+Kettle+Hops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYq4Phnmyu8XPW5r_S34-ut1UHUl-uQJKK7H7c59XObu36icTpZA_mxouqxRn4maCKnwmEcbbYpQ3gioPjkjm44Bw-1ECkdrefdSXPS3xhxA6U0RAj6GYdQF6Toy3N-yyDjfLqu_cTqR4/s400/PaleAle2+-+Kettle+Hops.JPG" title="Hops for Pale Ale" width="400" /></a></div>
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Written as a follow-up to my <a href="http://southhousepilotbrewery.blogspot.com/2013/01/no-sparge-american-pale-ale.html" target="_blank">initial attempt at a pale ale</a>, the recipe for this beer was fairly similar to the original. Come brew day, however, I chose to deviate from the recipe, attempting to take advantage of the increased efficiency I earned from slowing my runoff. During the longer mash out, I had time to relax and take down a few pints of IPA.</div>
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My IPA-fueled ADD got the best of me, tricking me into breaking two of my cardinal brewing rules: </div>
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1. Stick To The Recipe</div>
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2. No Beer Until The Boil (okay - obviously can't blame IPA for this one)</div>
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Another shining example of why I abide by these rules, this beer is lackluster at best, paling in comparison to the initial version. It is out of balance, with a hop profile that is shadowed by the extra gravity.</div>
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Since the beer was already such a departure, I decided to experiment with Mosaic hops in my dry-hop addition. More notes on this later in the post.</div>
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In addition to the shortcomings caused by my lack of discipline, I also believe some of the changes I set out to make after Rev. 1 can use another tweak:</div>
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<ul>
<li style="text-align: justify;">20% Munich Malt is a bit high. I think I will settle around 12%</li>
<li style="text-align: justify;">I would like more Pilsner malt flavors to come through. It will make up ~50% of the next grain bill.</li>
<li style="text-align: justify;">The beer will sit on the dry hops for 3 days maximum. I will keep the amounts the same for the next revision, and determine whether I need to add more to the single dry hop addition or dry hop in the keg as well (warm, before carbonating).</li>
<li style="text-align: justify;">Inspired by hoppy but massively-quaffable ales like Founders <a href="http://foundersbrewing.com/our-beer/all-day-ipa/?av-submitted=true" target="_blank">All Day IPA</a> and 21st Amendment's <a href="http://21st-amendment.com/beers/bitter-american/" target="_blank">Bitter American</a>, I'd like to drive the gravity below 5%. </li>
</ul>
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Brewday 01/27/2013<o:p></o:p></div>
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Estimated OG = 1.054<o:p></o:p></div>
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Estimated FG = 1.010 - 1.012<o:p></o:p></div>
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Estimated efficiency = 58.9%<o:p></o:p></div>
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Batch size = 7.1 gal (into fermenter)<o:p></o:p></div>
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Boil time = 60 min<o:p></o:p></div>
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Grain:</div>
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6 lbs Rahr 2-row Pale Malt (31.6%)<o:p></o:p></div>
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6 lbs Weyermann Pilsner Malt (31.6%)<o:p></o:p></div>
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4 lbs Weyermann Munich I Malt (21.1%)<o:p></o:p></div>
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2 lbs Weyermann Wheat Malt (10%)<o:p></o:p></div>
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1 lbs Weyermann CaraHell (5.3%)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXI6NHQ1k4PC3UoT-JTxiu3ZXhD-lWJV5iNOynCy3z-SQZIlZcAhbbk3r9-IUEBD-rStqPr__80x5pwv0Y5ibR__aajZnwdyKIpyTaezIP8PEjIdSh3JAS9Hcuw65A1mFmr3xDm-n4KU/s1600/Pale+Ale+2+-+Gypsum.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXI6NHQ1k4PC3UoT-JTxiu3ZXhD-lWJV5iNOynCy3z-SQZIlZcAhbbk3r9-IUEBD-rStqPr__80x5pwv0Y5ibR__aajZnwdyKIpyTaezIP8PEjIdSh3JAS9Hcuw65A1mFmr3xDm-n4KU/s200/Pale+Ale+2+-+Gypsum.JPG" title="Pale Ale Water Salts" width="200" /></a>Water:</div>
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5 gallons drinking water, 7 gallons distilled water
(Marsh)<o:p></o:p></div>
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Adjusted to 300 ppm sulfate (assumed 60% RO water in Bru’n Water)<o:p></o:p></div>
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Added 12g CaSO4 to strike water (per Bru’n Water)<o:p></o:p></div>
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Mash:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiqTC8D5OWKZt5LLTNpAAm5hXBae0j2UVbHgCvviWA6yvn4jd3Eyx6y6lDg6SHr38olCMLn1rShqda6sKs4HZlvowfXUUm2YgZ3-S9RTa5v9tfetoep9W7AaDjZGvP3fDk2wKQ8GBQYI/s1600/Pale+Ale+2+-+pH+Strips.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiqTC8D5OWKZt5LLTNpAAm5hXBae0j2UVbHgCvviWA6yvn4jd3Eyx6y6lDg6SHr38olCMLn1rShqda6sKs4HZlvowfXUUm2YgZ3-S9RTa5v9tfetoep9W7AaDjZGvP3fDk2wKQ8GBQYI/s200/Pale+Ale+2+-+pH+Strips.JPG" title="pH - Up and Down" width="150" /></a>Mashed in with 6 gallons H2Oat 166F – T=153F (BeerSmith =
spot on)<o:p></o:p></div>
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pH ~ 4.7<o:p></o:p></div>
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Added 1.5g Baking Soda – pH ~5.8<o:p></o:p></div>
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Added ¼ tsp 88% lactic acid – pH ~ 4.7<o:p></o:p></div>
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Added 0.6g Baking Soda – pH~5<o:p></o:p></div>
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Added 0.4g Baking Soda – pH 5-5.3 (Good enough)<o:p></o:p></div>
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T =152F at start of rest (12:35)<o:p></o:p></div>
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Stirred half way through rest (13:00) – T=151F<o:p></o:p></div>
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Added 0.5 gal boiling water (13:10) – T = 151F<o:p></o:p></div>
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Added 0.5 gal boiling water (13:12) – T = 154 (oops)<o:p></o:p></div>
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Added FWH at beginning of boil (1.00 oz / 28.5g Cascade)<o:p></o:p></div>
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Collected 8.5 gal at 1.051 (62% mash efficiency)</div>
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<o:p></o:p></div>
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Boil:<br />
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Started boil at 15:18<o:p></o:p></div>
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1.00 oz (28.5g) Cascade – FWH<o:p></o:p></div>
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1.75 oz (49.2g) Chinook – 30 min (0.5oz extra from recipe –
adjusting bitterness for extra extract)<o:p></o:p></div>
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Added Whirlfloc tablet at 30 min<o:p></o:p></div>
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KO after 60 min - started chilling</div>
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1 oz (28g) Centennial – 0 min (170F)<o:p></o:p></div>
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1 oz (28g) Citra – 0 min (170F)<o:p></o:p></div>
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1 oz (28g) Cascade – 0 min (170F) (0.5oz extra from recipe
– replaces extra 0.5oz Chinook added at 30 min)</div>
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OG = 1.065<o:p></o:p></div>
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Fermentation:<br />
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Pitched at 62F – 1 cup thin slurry, washed from last week’s
batch (double brown, 1056 starter and packet S-05)<o:p></o:p></div>
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Oxygen – 45 seconds<o:p></o:p></div>
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2/1/2013 – Fermentation slowing. Added 2 oz Mosiac, 1 oz Centennial<o:p></o:p></div>
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2/3/2013 – FG = 1.008 (7.5% ABV)<o:p></o:p></div>
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2/6/2013 – Racked to keg with Gelatin (1/2 tsp in ~3/4 cup)<o:p></o:p><br />
Note: This is much longer of a dry hop period than normal (3 days maximum).</div>
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02/10/2013 – Pulled first 1.5 pints, significant amount of
sediment (clogged tube). After most/all of the sediment had passed, the beer is
still very cloudy. The next pint had small bits of hop matter in it.</div>
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03/04/13 – Tasting notes:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihusQI6MQflu55eE98ZyeezvcuAP3FeHPRFcY7sj43Efo3kwWyFGAn2vtXqvLvyCuMGir2GtqtdoNWFZ_bOaqvcZG8D4A65YqUAIxFEUO1w5vecek-0DFNJa1FcPsDrPt6eal0vkit1z8/s1600/Pale+Ale+2+-+Glass.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihusQI6MQflu55eE98ZyeezvcuAP3FeHPRFcY7sj43Efo3kwWyFGAn2vtXqvLvyCuMGir2GtqtdoNWFZ_bOaqvcZG8D4A65YqUAIxFEUO1w5vecek-0DFNJa1FcPsDrPt6eal0vkit1z8/s320/Pale+Ale+2+-+Glass.JPG" title="Pale Ale Tasting - Beautiful Color!" width="240" /></a></div>
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<b>Appearance:</b> Very pretty burnt orange. Translucent. <o:p></o:p></div>
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<b>Aroma:</b> Berry and citrus, like a mixture of homemade jams. Pleasant.<o:p></o:p></div>
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<b>Flavor:</b> Some hop flavors are similar tothe nose, with the
addition of wet cut grass clippings (not favorable – probably from the extra days on the dry hops). Bready malt flavors, no pilsner malt
flavors.<o:p></o:p></div>
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<b>Mouthfeel:</b> Not too dry. Bitterness lingers a bit, but it
would be nice in a smaller, drier, more aromatic beer.<o:p></o:p></div>
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<b>Overall impression:</b> Quite a departure from my intent, this beer isn't terrible to have on tap but lacks the quality, quaffability, and personality of the first version. The first was much more balanced and complex, which is interesting
considering the lower alcohol and simpler hop bill. I assume this one is lacking because it is under-hopped with the increase in gravity.<o:p></o:p></div>
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The malt flavors were also more one-dimensional. The color
is beautiful, but I will still decrease the Munich and increase the amount of
Pilsner. I enjoy the saltine cracker flavors from Pilsner, with bready Munich as a background note. As I nail down the flavors and balance of the beer, I may play with a bit of dark malts to get the same orange hues of this beer. I'm usually not a fan of adding additional ingredients solely for the sake of color, but I don't think I can achieve the color and my desired malt profile otherwise.<o:p></o:p></div>
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Mosaic hops have unique flavors, but I don’t like them in a
pale ale, as they dominate the hop profile. The most impressive examples are
hop-forward imperial red ales, much like Bell’s <a href="http://www.bellsbeer.com/brands/#Specialty-22" target="_blank">This One Goes to 11</a> (AWESOME. Beer.).
These hops may also be interesting in malt-forward beers boasting fruity notes
from the malt, like Doppelbock, Dubbel, or Amber.<o:p></o:p><br />
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Next up: Round Three!</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-69860750875552334832013-02-20T10:08:00.000-08:002013-02-20T10:08:10.184-08:00Wild Yeast Culture Experiments - Homebrew Horny Tank<br />
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In a 2007 NHC <a href="http://www.ahaconference.org/wp-content/uploads/presentations/2007/VCPresentation.pdf" target="_blank">Presentation</a>, Vinnie Cilurzo (of <a href="http://russianriverbrewing.com/" target="_blank">Russian River Brewing</a>) suggested homebrewers try keeping a Horny Tank (inoculation tank) for maintaining mixed cultures. Used in many of the sour breweries in Belgium, he thought it may be a good way to keep a mixed culture viable without keeping a starter or brewing on a production schedule. A run-down of the process:<br />
<ol>
<li>Start a normal batch of sour beer with a mixed culture.</li>
<li>Allow the beer to ferment in a plastic bucket for at least three months.</li>
<li>Any time after three months, brew another batch of wort.</li>
<li>Transfer the first batch to secondary for further conditioning, leaving behind a bit of liquid, the yeast slurry, and trub.</li>
<li>Immediately add fresh wort to the fermentor with the wild yeast slurry.</li>
<li>Repeat.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWP9yL8QGZXvqd3ohe9IBATeLiQjIuDN3sLDAPyguer1Kiy7KydkqUEPMtZSuIb2qiJnbi9l2LXa3JS1T4jIrWb3JnJxw_qDc3Kb6FjVYm7AJAta8xOkFEiP4LyXacyzPA6c5otwnpSE/s1600/hht1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWP9yL8QGZXvqd3ohe9IBATeLiQjIuDN3sLDAPyguer1Kiy7KydkqUEPMtZSuIb2qiJnbi9l2LXa3JS1T4jIrWb3JnJxw_qDc3Kb6FjVYm7AJAta8xOkFEiP4LyXacyzPA6c5otwnpSE/s320/hht1.JPG" title="Homebrew Horny Tank Pellicle" width="240" /></a>I started my own "Homebrew Horny Tank" last October. I brewed a blonde wort with a traditional turbid mash and inoculated the batch with several doses of revitalized, commercial bottle dregs. I plan to mature the beer in the bucket, tasting every few months.<br />
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The fear in using plastic buckets to condition a wild-fermented beer is that the bucket allows too much oxygen diffusion, resulting in excessive acetic acid production. After doing some research, it seems this fear is perpetuated by a single <a href="http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml" target="_blank">source</a>. Although this article is an incredible resource for brewing sour beer, I believe the plastic bucket deserves a second chance.<br />
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To be safe, I will only disturb the beer to take samples, and I will purge the headspace with CO2 after sampling. When the beer is "ready", or if it displays the slightest amount of acetic acid, I will transfer it into a keg, leaving behind about a quart of beer, trub, and slurry. I'll then immediately transfer another batch of wort into the bucket and start the experiment over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_s1Zvhktm-DdRKRS7c09sot27ib27JPukKG2BS8uLUGP2DpoqJ0ypQPYv6lfYpum0NUGbEUJ63JteUHKj-c-ytspc8qBgyHwB2NCzt9nGMA2K5R5ipjXW3xBM-gsxtWxkj64kYtkkFI/s1600/btls.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_s1Zvhktm-DdRKRS7c09sot27ib27JPukKG2BS8uLUGP2DpoqJ0ypQPYv6lfYpum0NUGbEUJ63JteUHKj-c-ytspc8qBgyHwB2NCzt9nGMA2K5R5ipjXW3xBM-gsxtWxkj64kYtkkFI/s320/btls.JPG" width="320" /></a>So far the results have been positive. Surprisingly, the bugs from the bottle dregs made quick work of the wort, completing primary fermentation in nine days and forming a pellicle in about two weeks. My first (and most recent) sample was three months after brewday (1/13). As expected, the beer tasted very young, with only a slight prickle of acidity. The aroma had a heavy sulfur note, which I believe will mellow with time (I've had sulfur aromas in a few other young sour brews). More importantly, the beer showed no signs of acetic acid production in the aroma or flavor. So far, so good.<br />
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In keeping with the theme of this blog, I want to find mixed culture methods that will translate well to a commercial scale. My <a href="http://southhousepilotbrewery.blogspot.com/2013/01/wild-yeast-culture-experiments-intro.html" target="_blank">mixed culture starter method</a> could be utilized in a commercial brewery, but I believe it will often not be financially or logistically feasible. The brewery may not have the space or funds to allocate a fermentor or yeast propagation vessel specifically for wild yeast. At the same time, banking a special blend, or buying several strains of yeast and bacteria to produce a relatively small quantity of beer can also be extremely expensive.<br />
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In addition to those producing only sour and funky beers, I believe the horny tank technique could also work for commercial breweries producing them in limited amounts. Though still taking up fermentor space, it allows the brewer to consistently produce sour beer from the culture, rather than just store the slurry. The horny tank is flexible, allowing the brewery to keep a batch of fermenting sour beer and a viable culture in the same vessel. Though some may call this method sacrilege or assume its a shortcut, the time, resources, and money required to create a barrel-aged sour beer often makes them prohibitive. As homebrewers are creating fantastic funky and sour brews in glass, plastic, and stainless, I believe commercial brewers can do the same.<br />
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I will continue to make updates on this experiment as well as others in this series. To be honest - I don't see the series ending. I hope to continue playing with sour beermaking techniques, learning new techniques, finding new bugs, and creating new flavors. Let's face it - you can never have enough good sour beer around the house!</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com3tag:blogger.com,1999:blog-8008475438219051611.post-43388800910699452742013-02-11T19:06:00.001-08:002013-02-11T19:06:53.768-08:00Double Oatmeal Brown<br />
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We served two homebrews at our wedding: a west coast-style IPA and an oatmeal brown ale. To my surprise, the brown was the heavy favorite among our guests.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBzFt666PcjT5ZYu2qa6937mUT1vHn0Ci4DIT4MSWhHqjV-p9F5_IFvTcRogzEkdG_sod-1usEX7Xkpr0MMF6HbkI-ZItJ4VSpgEwB-ArssHht1kvGIIkjehA_nmjy0n5qCDGURVCl50/s1600/IMG_1369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBzFt666PcjT5ZYu2qa6937mUT1vHn0Ci4DIT4MSWhHqjV-p9F5_IFvTcRogzEkdG_sod-1usEX7Xkpr0MMF6HbkI-ZItJ4VSpgEwB-ArssHht1kvGIIkjehA_nmjy0n5qCDGURVCl50/s320/IMG_1369.JPG" title="Adding cocoa nibs" width="240" /></a></div>
The second iteration of this recipe is brewed to my tastes: higher in gravity with a creamier, chewier mouthfeel. I felt the original had a lot to offer in terms of malt flavor, so the ratios of Victory, pale chocolate, and debittered black malts are similar. After the first tasting, the flavor seemed somewhat hollow, with not as much chocolate as I remember in the original. I added 4 oz of cocoa nibs in the keg to give the flavor a boost.</div>
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Though it may not fit into any style guideline (or be suitable for drinking throughout a wedding reception), I enjoy a well-made, beefed-up American brown ale for many reasons. Similar to its imperialized bretheren (Imperial Red, Double IPA, etc.), a Big Brown can add some pizzazz to the BJCP category, reeling in the beer geek and beginner alike. It is a brilliant understudy to imperial stout, bringing similar levels of complexity with greater quaffability and affinity for food. It strikes a chord with anything coming off a grill, without roast or intense bitterness clashing with char or spice. As an ingredient, it adds depth to chili, French onion soup, ice cream, etc., without the roast or bitterness twang.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V7DBNvniW1hjZZ_3nsGrpM6mjyisuGLuzBfWAyWPs4T6LeXxqhgmBRbqOrJnaLBJnEMTR1Njnxgo83WGurvQLAZQcVI2DijqCgrtPI9DvwYzNzAgGdgDl7mk-QhodaqLhB8_eCE3Nnk/s1600/IMG_1393.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V7DBNvniW1hjZZ_3nsGrpM6mjyisuGLuzBfWAyWPs4T6LeXxqhgmBRbqOrJnaLBJnEMTR1Njnxgo83WGurvQLAZQcVI2DijqCgrtPI9DvwYzNzAgGdgDl7mk-QhodaqLhB8_eCE3Nnk/s320/IMG_1393.JPG" width="240" /></a></div>
Recipe:</div>
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Brewday: 01/19/12<o:p></o:p><br />
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Estimated OG = 1.069<o:p></o:p></div>
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Estimated FG = 1.014 - 1.016<o:p></o:p></div>
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Estimated efficiency = 56.3%<o:p></o:p></div>
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Batch size = 6 gal (into fermentor)<o:p></o:p></div>
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Boil time = 60 min<o:p></o:p></div>
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14 lbs Rahr Pale Malt (61.7%)<o:p></o:p></div>
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2.5 lbs Briess Victory (11%)<o:p></o:p></div>
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2 lbs Flaked Oats (8.8%)<o:p></o:p></div>
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2 lbs Pale Chocolate (make?) (8.8%)<o:p></o:p></div>
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1.25 lbs Muntons Crystal 60L (5.3%)<o:p></o:p></div>
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1 lbs Castle Debittered Black Malt (4.4%)<o:p></o:p><br />
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Water: 6.5 gallons distilled, 4 gal drinking water (Kroger)<br />
Adjusted water to 69 ppm Chloride with CaCl2 (per Bru'n Water) in boil<br />
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Mash:</div>
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Mashed in with 7 gal at 170F<o:p></o:p></div>
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T = 156<o:p></o:p></div>
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pH ~ 4.7</div>
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Added 2.0g Baking Soda, pH ~ 5.3, T = 153F</div>
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Sacc. Rest for 1 hour – stir 30 min through boil (T = 152F
at 30 min)<o:p></o:p></div>
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Vorlauf then run-off with muslin bag<o:p></o:p></div>
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To help channeling (increase efficiency): started pump,
dialed in flowrate stirred up, then started vorlauf. Spread vorlauf around
instead of leaving hose in one place. Slower runoff then normal.<o:p></o:p></div>
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Sparged with 3.5 gal at 165F – let sit for 15 min before
vorlauf (same procedure as first runnings)<o:p></o:p></div>
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Collected 7.2 gal at 1.061 (recipe = 7.7 gal at 1.059)<o:p></o:p></div>
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Boil:</div>
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Added 0.7 oz (measured – 20.4g) Apollo (18.6%) at start of
boil<o:p></o:p></div>
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30 min gravity = 1.069 (15% evap)</div>
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Whirlfloc tablet added at 15 min<o:p></o:p></div>
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1 oz (28.6g) of EKG added at 10 min<o:p></o:p></div>
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Added 0.5 gal water before KO</div>
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KO – chilled to 61F</div>
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OG = 1.074</div>
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Fermentation:</div>
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Pitched at 62F (slurry from ~3.5L 1056
starter, packet of dehydrated S-05) – pure O2 for 45 sec<o:p></o:p></div>
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OG = 1.074<o:p></o:p></div>
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01/27/13 – FG = 1.015 (7.8% ABV) – transferred to keg at
~17psi<o:p></o:p><br />
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01/30/13. Carbonation good. Great beer, slight alcohol
warmth, slight espresso-roast character, missing flavor in the middle of the swallow. Added 4oz cocoa nibs soaked in vodka.<o:p></o:p></div>
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02/10/13 – Increased kegorator temp to 45F. Flavors are much
more rounded and bright at this temp, and the chocolate flavor is a nice
addition without being overpowering. There is still some alcohol warmth, which is where I believe the plasticy tastes comes from. If it gets worse in the next day or so, I will pull the cocoa nibs to be safe.</div>
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Also thinking about adding some raspberry puree to (at least) a portion of this beer. No bugs - I think there is too much roast character to be complementary.</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-69593210620367614662013-01-30T11:45:00.001-08:002013-01-30T11:45:05.444-08:00Wild Yeast Culture Experiments - Intro and Mixed Culture Method<div style="text-align: justify;">
Brewing (and drinking) sour, funky, "wild" beers is a passion of mine. I always have at least a few microbe-laden brews fermenting. I focus much of my reading and researching on topics surrounding sour beer. For me, brewing with brett and bacteria is a perfect combination of science and alchemy. I am basically the bugs' assistant brewer; preparing the equipment and materials so they can make the magic.</div>
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My most successful sour projects have all been fermented with a cocktail of flora, harvested from dregs of my favorite commercial sour beers. Maintaining and fermenting with this mixed culture has yielded significantly more depth and complexity than commercial yeast/bacteria blends.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-doY2YGdNY1Gaxq2q4_f4sAXmHAuwNahpe83A7bN3-2OxttsNQmwzCGmaTiwKDh2oAZi88j2ZCVh3JaxZUKPi68VdY5HdJ0vj61mUYKMohVT8DQi0PTJSKID5Zv-dz1nDwgFy8MPpnO4/s1600/flanders_doublebatch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-doY2YGdNY1Gaxq2q4_f4sAXmHAuwNahpe83A7bN3-2OxttsNQmwzCGmaTiwKDh2oAZi88j2ZCVh3JaxZUKPi68VdY5HdJ0vj61mUYKMohVT8DQi0PTJSKID5Zv-dz1nDwgFy8MPpnO4/s400/flanders_doublebatch.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">A double batch of Flanders Red, split and fermented with Wyeast Roselare (left) and my mixed wild culture (right). The mixed culture portion showed significantly higher levels of acidity and brett character.</td></tr>
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I do not have the resources to plate and bank yeast, so I am limited to a macro-scale mixed culture. In the past, it has been as simple as a 1-gallon growler with 2-3 quarts of low gravity wort. The initial pitch is normally either a pack of commercial yeast blend or dregs from a few bottles of young, lower-gravity commercial sours. Prior to pitching the dregs into the starter, I will conduct a small step up with a few ounces of wort in the bottle. This gives the dregs a fighting chance in the mixed culture, and it is a decent test for both contamination and yeast health. The main culture is routinely decanted and fed fresh wort every 3 months or so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVdK0NVwU9VdblkZL0TcAso1bakftTFx0b3TsNM3s1F8_oZeUYg4DtM4z-XjxZ_3La9qWoedYnSDlt-9TPXik0xz8DVan8y6qXV2a89zg05cb_8aUDBkQvoCvOhB5FEXKsoURHfcbmY4/s1600/culture.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVdK0NVwU9VdblkZL0TcAso1bakftTFx0b3TsNM3s1F8_oZeUYg4DtM4z-XjxZ_3La9qWoedYnSDlt-9TPXik0xz8DVan8y6qXV2a89zg05cb_8aUDBkQvoCvOhB5FEXKsoURHfcbmY4/s200/culture.JPG" title="Mixed Wild Yeast Culture" width="200" /></a>My method is a primitive one, giving up even more control of the finished product to the yeast. However, I have been able to use the culture over a period of 2-3 years, all the while creating beers with strikingly similar flavor profiles and levels of acidity and attenuation. The most significant differences stem from the additional depth contributed from introducing new species into the culture over time. I have yet to find the "expiration date" of a mixed culture; I have used all of the slurry before noticing any undesirable changes.<br />
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This series of posts aims to compare different methods of maintaining wild yeast cultures on a 'macro' level. More to come!</div>
Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-27930410457110392582013-01-24T12:50:00.002-08:002013-01-24T12:50:54.534-08:00Wild Yeast Culture Experiments - Separating the Bugs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GaL_52lYXnSYOq3-189KQntjWMwLWEec2zWQ0bGyf5ho7jc7TjSI065D987kbLid4jaNMosiYY1erfBMT6hwMKH_yGe5ORgwBApGS_b20-T7yj60Lr-mxBnQ72Mh10CA6B3mqpAWUxY/s1600/IMG_1304.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: start;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GaL_52lYXnSYOq3-189KQntjWMwLWEec2zWQ0bGyf5ho7jc7TjSI065D987kbLid4jaNMosiYY1erfBMT6hwMKH_yGe5ORgwBApGS_b20-T7yj60Lr-mxBnQ72Mh10CA6B3mqpAWUxY/s320/IMG_1304.JPG" width="240" /></a><br />
Over the past few months (or in one case, years), I have gathered commercial cultures of several yeasts and bacteria. The goal for this batch of microbes is to grow and maintain the individual cultures separately. I will use a fair amount of each culture in this year's lambic-esque brew, but I will also keep the individual cultures going for other experiments (berliner weisse and a brett-spiked saison, among others).</div>
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I love to collect sour beer dregs from commercial breweries, so I added a bit of the starter wort to a few freshly-consumed bottles. If these bottle cultures are successful, they will start off a fresh mixed culture.<br />
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Somewhat of a primer of what's to come, the cultures in this post are part of a set of experiments I started over a year ago. I am currently experimenting with several methods of maintaining mixed wild cultures, and hope to post results in the coming months!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClRGY4LpWmEDlbqQcO6QrJa2QkLCwN2sh0ZrMYAQ2s0bvJ5R2pmEqO_x6ACWNWKLnBzZ2z8zRQwtX7CrPUuDjH85l22z-Ly8WH1z7TC9ITOUuXtit_6XbzF-lv2mhpSMeJd0uboq-J6I/s1600/IMG_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClRGY4LpWmEDlbqQcO6QrJa2QkLCwN2sh0ZrMYAQ2s0bvJ5R2pmEqO_x6ACWNWKLnBzZ2z8zRQwtX7CrPUuDjH85l22z-Ly8WH1z7TC9ITOUuXtit_6XbzF-lv2mhpSMeJd0uboq-J6I/s400/IMG_1307.JPG" title="Individual Microbe Starters" width="400" /></a></div>
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Starter "Brewday": 01/08/13<br />
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Per <a href="http://www.brewersassociation.org/pages/media/press-releases/show?title=yeast-book-provides-comprehensive-guide-to-beer-fermentation" target="_blank">Yeast</a> text: 1g DME for every 10 mL H20<br />
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Made 8.5L starter with 850g of Briess Light Dry Malt Extract. Added 1/4 tsp Wyeast yeast nutrient.<br />
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Cooled to 80F. Poured into sanitized growlers and left on front porch until 65F.<br />
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Pitched following yeast (containers described, just in case labels fall off):<br />
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3.5L (1-gallon, clear growler) - 1056 starter<br />
Note: this yeast is just for my next brewday<br />
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2L (Sun King growler) - Lacto starter<br />
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1L (traveling growler) - Brett Clausenii starter<br />
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1L (Flat12 growler) - Pedio starter<br />
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Note: As you can see from the picture, I got this Pedio starter for a bargain! I bought it last year, already out of date. The manufacture date on the package is March 2011 (Wyeast recommends using within 6 months), so I am not sure if this culture will yield any viable bugs.<br />
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1L (3WM growler) - Sherry Flor starter<br />
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~ 0.5L (from over-filled growler) - Split between two 750mL bottles<br />
<br />Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-20758880396473884122013-01-14T12:04:00.000-08:002013-01-14T12:04:47.382-08:00No-Sparge American Pale Ale - Tasting NotesBrewday: <a href="http://southhousepilotbrewery.blogspot.com/2013/01/no-sparge-american-pale-ale.html">01/07/13</a><br />
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<b>Appearance:</b> Light gold. Great head retention (picture was taken 5 minutes after pour)! It carries a slight haze, which is probably due to the dry hops. Hopefully a small dose of wheat will help clear the next revision (see brewday post).</div>
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<b>Nose:</b> Medium-low level of hop aromatics, lemon zest and orange zest, which could be dialed up in future revisions. I also would like more depth in hop aroma: pine, mango, peach. The hops are complemented with a grainy, sweet pilsner malt aroma. Very pleasant, but I think depth could be added here with a higher percentage of Munich malt.</div>
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<b>Taste:</b> Lemon peel and pilsner malt, in similar levels as the aroma. A slight soapy note, probably from the dry hops, which will hopefully be neutralized by the addition of sulfate. Bitterness is too high and out of balance. The sting mellows somewhat as it warms, but the bitterness level should be lower. I think this can be achieved with less-aggressive bittering up front.</div>
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<b>Mouthfeel:</b> Dry and every-so-slightly thin, which may contribute to its supreme quaffability (I had quite a few pints while lounging at home last night). Bitterness contributes some heat and astringency on the tongue, covering the subtleties of the beer. Before changing mash temperature or yeast selection, we'll see how the addition of wheat and reduction of bitterness changes the mouthfeel.</div>
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<b>Overall Impression:</b> A great starting point, this beer is already one I enjoy having on tap. I am excited to brew the next revision!</div>
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<b><u>Noted Changes for Revision 2</u></b><br />
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<ul>
<li>Add a small percentage of wheat malt (~5%) to test Colin Kaminski's theory.</li>
<li>Increase late and dry hop additions.</li>
<li>Use more hops with pine and stone-fruit characteristics.</li>
<li>Increase the percentage of Munich I (~20%).</li>
<li>Replace the FWH addition (Citra) with Cascade to soften the bitterness and add hop flavor.</li>
<li>Add a touch of Gypsum.</li>
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<br />Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-18412634508702711532013-01-07T20:45:00.000-08:002013-01-12T10:46:31.983-08:00No-Sparge American Pale Ale<div>
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I don't believe The South House will produce many beers that fall within standard BJCP <a href="http://www.bjcp.org/2008styles/catdex.php">guidelines</a>. However, finding an extremely well-crafted American-style pale ale is always an exciting beer moment for me. </div>
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A great pale ale doesn't need complex ingredients, extended barrel aging, or a reputation amongst the <a href="http://www.ratebeer.com/">beer </a><a href="http://www.beeradvocate.com/">hoarders </a>to be special. Its a beer that is striking in its balance and drinkability. One pint is satisfying, as is several throughout a session.</div>
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My "perfect pint" is an American-style pale ale that strikes a balance between American hops (stone fruit, citrus, pine) and high-quality base malt (grainy, bread crust, cracker). It is dry with a crisp bitterness, but not to the level of an IPA or Pilsner. It is not thin, with just enough mouthfeel to carry the balance of flavors.</div>
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I don't believe crystal-type malts have a place in my perfect pale. I like to build malt character through a mix of base malts, normally American 2-row, German Pils, and light Munich. Mouthfeel is established with a bit of flaked adjunct or light "Cara"-type malts (CaraPils, Carahell). The body-building malts in the beer will be restrained to maintained "digestability". Colin Kaminski, head brewer at <a href="http://www.downtownjoes.com/">Downtown Joe's in Napa Valley</a>, <a href="http://thebrewingnetwork.com/shows/723">suggested on the Brewing Network</a> that a bit of wheat malt will help drop out haze from dry hops. I intend on trying out this tip with some wheat (and possibly oats, rye, and spelt) in future revisions.</div>
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For the first draft, I structured the hop charge similar to my IPA recipe, restraining the mass of both the early, late, and dryhop additions. I also traded out Simcoe, which screams"IPA" to me, with Cascade.</div>
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My plan with this brew was to create a rough draft of an American Pale Ale that will be tweaked, both in recipe and process, throughout the year. However, with the 5 inches of snow we received earlier in the week, I cut the total brewday time with a no-sparge and added some DME at the end of the boil to make up for the drop in efficiency.</div>
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No Sparge American Pale Ale:</div>
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Batch Size: 7 Gallons</div>
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Total Efficiency: 26.2%</div>
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Estimated Original Gravity: 1.051</div>
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Estimated Final Gravity: 1.011 (5.2% abv)</div>
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Estimated IBU: 43 (0.84 IBU/SG)</div>
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Grist:<o:p></o:p></div>
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6 lbs Rahr 2-Row Pale Malt (35.3%)<o:p></o:p></div>
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6 lbs Weyermann Pilsner Malt (35.3%)<o:p></o:p></div>
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1 lb Flaked Barley (5.9%)<o:p></o:p></div>
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1 lb CaraHell (5.9%)<o:p></o:p></div>
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1 lb Munich Malt (5.9%)<o:p></o:p></div>
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2 lbs Briess Light DME (11.8%)<br />
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Hops:</div>
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0.5 oz Citra - FWH</div>
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1.0 oz Cascade - 30 min</div>
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0.5 oz Chinook - 30 min</div>
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0.5 oz Cascade - 0 min (cooling - 170F)</div>
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0.5 oz Centennial - 0 min (cooling - 170F)</div>
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0.5 oz Chinook - 0 min (cooling - 170F)</div>
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0.5 oz Citra - 0 min (cooling - 170F)</div>
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0.5 oz Cascade - dry-hop (end of primary)</div>
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0.5 oz Centennial - dry-hop (end of primary)<br />
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Water: 8 gallons distilled water, 2 gallons drinking water, from Marsh. No mineral additions.<br />
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Brewed 12/30/12</div>
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Mash in at 162F with H2O to top of mash tun (8.2 gal water
added)<o:p></o:p></div>
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T = 154F, pH ~ 5.5 (added a few drops 88% Lactic to bring pH
to 5-5.3)<o:p></o:p></div>
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Collected 6.3 gal at 1.041 (31% efficiency) + 1.8 gal left
in kettle = 8 gal at 1.032<o:p></o:p></div>
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FWH - Added 0.5 oz Citra<o:p></o:p></div>
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30 min – Added 1 oz Cascade<o:p></o:p></div>
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30 min – Added 0.5 oz Chinook<o:p></o:p><br />
15 min - Added ~ 1 tbsp Irish Moss (small palm-ful)</div>
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2 min - Added ~ 2 lbs DME <o:p></o:p></div>
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Whirlpool (~170F): 0.5 oz Cascade, 0.5 oz Centennial, 0.5 oz
Chinook, 0.5 oz Citra<o:p></o:p></div>
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OG = 1.051<o:p></o:p></div>
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Cooled to 59F and racked onto yeast cake from cream ale (~
500-600mL loose slurry; overpitched?)<o:p></o:p></div>
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5-gallon bucket in fermentation fridge. Set 2-stage fermentation controller to 62F (basement temp ~61-62F – no
heating).<o:p></o:p></div>
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Fermentation activity within 8 hours.<o:p></o:p></div>
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1/2/2013 (Wednesday night)</div>
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Fermentation slowed to 45sec
between bubbles) – Added 0.5 oz Cascade and 0.5 oz Centennial.</div>
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Raised temp to
64F with heating belt for diacetyl rest.<o:p></o:p></div>
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Raised 1 deg per day to 66F.<o:p></o:p></div>
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1/7/2013 (Monday Night)</div>
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FG = 1.006 (5.9% abv)<o:p></o:p></div>
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Tasting notes: No detectable fermentation flaws. Nice grapefruit/citrus hop character with a crackery, grainy malt component. I would like to taste more piney/woody hop character.</div>
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Racked to keg. In kegorator at 40F, ~13 psi</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com0tag:blogger.com,1999:blog-8008475438219051611.post-38874465516343702092013-01-05T13:05:00.001-08:002013-01-05T13:05:16.525-08:00Brewing Goals 2013<div class="MsoNormal">
I may not stick to the “Lose 20 lbs” or “Run a mini-marathon” New Year's resolutions, but I have been fairly diligent about working towards yearly goals
in the brewhouse. This year, I have set the bar high:</div>
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<b>1. Brew more than forty (40) 5-gallon batches within the year.</b></h4>
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Practice makes perfect.
Pretty simple.</div>
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2. Start and maintain a blog as a brew log.</h4>
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To become more purposeful in my brewing schedule, I have
started working on a few of my existing recipes rather than brewing a different
style every week. In doing this, I have noticed my attention to note-taking
is lax on a fairly consistent basis. This blog will hopefully improve my
note-taking and planning habits.</div>
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3. Pitch appropriate cell counts for every batch.</h4>
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Brewing 40 batches will be a lot of work! To make the beer
worth the effort, I plan to spend more time preparing yeast starters, as well
as collecting, storing, and maintaining yeast from successive batches.</div>
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4. Win 1<sup>st</sup> place in any category at the <a href="http://www.brewerscup.org/">Indiana Brewers Cup</a>.</h4>
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In the past three years, I have placed either second or
third in various categories at this competition. Its time to add my first blue
ribbon to the collection!</div>
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5. Enter at least one beer in the <a href="http://www.ahaconference.org/">NHC</a>.</h4>
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I have never competed in any other competition aside from
the Brewers Cup. The NHC will provide great feedback and a good bench mark of
my abilities.</div>
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<o:p></o:p></div>
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<b>6.Go to the NHC!</b></h4>
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I also have never attended an NHC! My work schedule
has never allowed for it, but this year I have made it a priority.</div>
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<b>7. “Clone” my own beer – repeatedly brew the same Pale Ale
recipe three times in a row. </b></h4>
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If there is a theme to this year’s goals, it’s refocusing my
attention on recipe formulation and consistency. I have recipes that I brew on
a seasonal or yearly basis, but never with the frequency to test consistency
from batch to batch. I believe the ease or difficulty in achieving this goal
will reveal a lot about me as a brewer.</div>
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Let's get to it!</div>
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Kylehttp://www.blogger.com/profile/09989439202101754645noreply@blogger.com1