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projects:beer:beer [2014/05/22 18:27]
rossen [Experiment 11 - Cooper's Canadian blonde kit]
projects:beer:beer [2014/10/09 20:48] (Version actuelle)
rossen [Experiment 13 - cider from commercial pasteurised apple juice]
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 ====== Beer ====== ====== Beer ======
  
-This project is part of a long-term plan to become more self-sufficient. ​ Brewing one's own beer is a critical part of any plan that pretends to have self-sufficiency as a goal.+This project is part of a long-term plan to become more self-sufficient. ​ Brewing one's own beer (or cider or wine) is a critical part of any plan that pretends to have self-sufficiency as a goal.
  
 ===== Experiment 1 - pale ale with no extra sugar ===== ===== Experiment 1 - pale ale with no extra sugar =====
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 I already drank one of the 600ml bottles. ​ It is OK, not remarkable, and still a bit green. ​ Maybe another week is necessary. ​ Tried using the "​frosty glass" technique to chill the room-temperature beer and I admit that it helps a bit, but it is not perfect. ​ Maybe going to need a fridge for the keg(s) too... I already drank one of the 600ml bottles. ​ It is OK, not remarkable, and still a bit green. ​ Maybe another week is necessary. ​ Tried using the "​frosty glass" technique to chill the room-temperature beer and I admit that it helps a bit, but it is not perfect. ​ Maybe going to need a fridge for the keg(s) too...
  
 +2014-09-16
 +
 +Finally got around to buying the CO2 necessary to pressurise the keg.  Using the slow force carbonisation chart and assuming room-temperature ale, I used [[http://​www.kegerators.com/​carbonation-table.php|this table]] to decide to set the regulator to 2 bar (15psi), but I could probably have gone higher. ​ Beer will be at steady-state carbonisation in 10-14 days.  At the moment, it comes out easily but it tastes pretty poor.  Apart from the beers that went sour, this one is probably the worst. ​ About the only good thing I can say about it is that at least it has alcohol.
 +
 +2014-09-23
 +
 +Drank about 2 litres of beer this afternoon. ​ Although it is well-carbonised,​ it is still not very good and I feel that it has a bit of a soapy taste. ​ The beer pours with a fairly big head of foam, but the gas does not last long, probably due to its warm temperature.
 ===== Experiment 12 - sage-bittered gruit ale, full-grain ===== ===== Experiment 12 - sage-bittered gruit ale, full-grain =====
  
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 I really have no idea what went wrong; I am pretty sure that my sterilisation technique and hygiene were perfect. ​ Charlie believes that the infection came when I opened the airlock for fermentation measurement and released the CO2 atmosphere, but that seems implausible to me.  If this is the cause, then why is it only the mash beers that are going sour and not the kit beers? I really have no idea what went wrong; I am pretty sure that my sterilisation technique and hygiene were perfect. ​ Charlie believes that the infection came when I opened the airlock for fermentation measurement and released the CO2 atmosphere, but that seems implausible to me.  If this is the cause, then why is it only the mash beers that are going sour and not the kit beers?
  
-===== Some links (online shops, etc...) =====+===== Experiment 13 - cider from commercial pasteurised apple juice ===== 
 + 
 +2014-09-12 
 + 
 +After reading this [[http://​www.mrmoneymustache.com/​2014/​04/​22/​brew-your-own-cider/​|article on Mister Money Mustache]], it occured to me that I was doing things the hard way.  If hard (alcoholic) cider is really as simple as buying a jug of apple juice and tossing in a half-teaspoon of champagne yeast, why not try it? 
 + 
 +It is not that simple around here.  I did not find a source of fruit juice in convenient 5-litre or 10-litre glass jugs.  I did not find dry champagne yeast. ​ What I did find is pasteurised apple juice at the Denner for CHF1.10 per litre in 1-litre cartons and [[http://​www.sios.ch/​4766-Cider-Wyeast-Activator_2|liquid cider and wine yeast]] for CHF11.40. ​ Way too expensive, so I decided to make a jar of yeast starter and use only half of it to make a 24-litre batch of cidre. 
 + 
 + 
 + 
 +2014-09-14 
 + 
 +Over the weekend I monitored the progress of the yeast in the 1 litre of apple juice using the lab webcam and saw that the yeast falls to the bottom instead of floating on the surface like an ale. 
 + 
 +{{:​projects:​beer:​beer13_20140913_1.jpg?​300|Starter yeast in 1 litre of apple juice.}} 
 + 
 +With the help of Martin, Yvonne, and Alexandre, we innoculated a batch of 24 litres of Denner apple juice using half of the yeast-and-juice solution. 
 + 
 +The O.G. of the juice was 1.041. 
 + 
 +2014-09-23 
 + 
 +Bottled the cider this afternoon with the help of Martin. ​ Worked from 16h30 to 18h30. 
 + 
 +The F.G. of the cider was 1.004 and the taste was quite dry but flat and a little weak in apple taste, in my opinion. ​ In fact, it tasted very similar to Ebbelwoi from Frankfurt. 
 + 
 +Assuming that the homebrew calculator is valid for cider, the alcohol content is 4.8%abv. 
 + 
 +I added 175g of fructose priming sugar dissolved in 500ml of hot water and decanted the cider which was quite clear. ​ This should add another 0.5%abv. ​ All of the yeast had neatly fallen to the bottom of the vat and I was able to recuperate almost all of the liquid except for perhaps 300ml which I stored in a glass jar at room temperature for future use. 
 + 
 +2014-10-07 
 + 
 +After waiting about 5 days we started to drink the cider bottles. ​ And, after about 12 days, we have almost run out.  When carbonated and chilled, the cider was extremely drinkable and resembled commercial product except for a very thin layer of yeast at the bottom of the bottles. 
 + 
 +===== Experiment 14 - cider from commercial pasteurised apple juice and recycled Wyeast ===== 
 + 
 +2014-10-07 
 + 
 +In preparation for the next batch of cider, I removed the 300ml jar of yeast to room temperature,​ added a teaspoon of fructose, stirred throughly, and lightly fasten the lid to permit gas to escape. ​ After a day, there were a few bubbles on the surface, so I assume that the yeast is alive. 
 + 
 +2014-10-09 
 + 
 +Did another 24 litre batch of cider based on Denner apple juice and the recycled yeast culture. ​ The yeast had a bit of a sour smell to it and I wonder if some bacteria got in there. ​ Maybe this will turn out to be a batch of apple vinegar. 
 + 
 +O.G. was 1.041 at 22.7°C. 
 +====== Some links (online shops, etc...) ​======
  
 http://​www.brouwland.com/ ​ http://​www.brouwland.com/ ​
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 http://​www.sios.ch/​ http://​www.sios.ch/​
  
-===== Beer recipes and more =====+====== Beer recipes and more ======
  
 http://​hbd.org/​recipator/​ http://​hbd.org/​recipator/​
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 http://​www.beersmith.com/​recipes.htm repice from brewsmith website http://​www.beersmith.com/​recipes.htm repice from brewsmith website
  
-===== Thanks =====+====== Thanks ​======
  
 Special thanks to: Special thanks to:
projects/beer/beer.1400776051.txt.gz · Dernière modification: 2014/05/22 18:27 par rossen