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projects:beer:beer [2014/05/22 18:27]
rossen [Experiment 11 - Cooper's Canadian blonde kit]
projects:beer:beer [2017/09/23 21:55] (Version actuelle)
rossen [Experiment 23: extra-light DME + amber barley ale with home-grown hops, 2016 harvest]
Ligne 1: Ligne 1:
 ====== 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 =====
Ligne 652: Ligne 652:
 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 =====
  
Ligne 698: Ligne 705:
 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. 
 + 
 +2014-10-21 
 + 
 +F.G. was 1.004, like last time.  Decanted 18 litres into the keg and put it under 2 bars of pressure and bottled the rest.  The cider is definitely more sour than last time, but quite drinkable. ​ Also somewhat more turbid than last time. 
 + 
 +Recuperated the yeast and stored it in a jar in the fridge. 
 + 
 +2014-11-21 
 + 
 +Approaching the end of the keg, even though I was practically the only person drinking it.  As time went on, the cider became less turbid and as of this date, it is quite clear. 
 + 
 +===== Experiment 15 - cider from commercial pasteurised apple juice and recycled recycled Wyeast ===== 
 + 
 +2015-01-06 
 + 
 +Went to PTL at lunch time and pulled the jar of yeast recuperated on 2014-10-21. ​ It had a powerful sour smell to it but I added a teaspoon of fructose and set it to warm up for the afternoon in a bath of water. 
 + 
 +In the evening, around 17h00, I saw no major signs of activity. ​ I pulled the jar of remaining original Wyeast culture, put in the fridge 2014-09-14 and sniffed; just a normal apple juice odor.  Added 1 teaspoon of fructose and warmed to room temperature in a water bath too. 
 + 
 +Bought 19 litres of Denner apple juice, just enough to fit the keg. 
 + 
 +At 21h30, we dumped **both** jars of yeast culture (neither showed much activity) into the vat of apple juice. 
 + 
 +2015-01-07 
 + 
 +Charlie Sellers says that the brew is bubbling, but he did not see a froth ring. When I checked it at 18h00, it had clearly frothed, hit the top, and collapsed. ​ No contamination in the airlock liquid, however. 
 + 
 +2015-01-13 
 + 
 +Final gravity was 1.002 or maybe even lower. 
 + 
 +Everyone thought it was a bit sour, so I doped it with about 150g of fructose dissolved in about 500ml of hot water which I dumped into the keg. 
 + 
 +Decanted the cider into the keg, leaving about 1 litre of yeast which I recuperated and put in the fridge. 
 + 
 +Pressurised the keg to 2 bars and turned off the CO2 to see if it will leak. 
 + 
 +Putting sugar in the cider was a mistake. ​ Over the next week the total pressure of CO2 that evolved was greater than the initial 2 bars and, unfortunately,​ I had slightly over-filled the keg so that the CO2 input port was below the surface of the cider. ​ The result was that cider was forced up the CO2 pipe and might have gotten into the regulator. ​ I deconnected and washed out everything, but a through cleaning will be necessary. 
 + 
 +===== Experiment 16: rosemary ale ===== 
 + 
 +2015-04-10 
 + 
 +In spite of the sage ale (gruit) being a failure (it went sour), I decided to make a rosemary-herbed ale.  But instead of investing the great effort and expense of doing it from scratch, I decided to use one of the beer kits, specifically Cooper'​s "​Mexican"​ one. 
 + 
 +I started by clipping a half-dozen rosemary twigs each about 30cm long and stripping their leaves. ​ I threw away the tough stems and roughly chopped the leaves with scissors and weighed out to 33g.  I picked this weight because people on the [[http://​www.homebrewtalk.com|Homebrewtalk.com]] forum had already experimented and found that 4 ounces of rosemary for 5 gallons was way too much herb and anything less than an ounce was unnoticable. ​ However, some had found that the rosemary essence became stronger with time, after about 3 weeks. 
 + 
 +Instead of leaving the herbs in the fermenting vat, I boiled them seperately in 1 litre of water for about 20 minutes, resulting in a pale-green infusion that I added to the wort when the time came. 
 + 
 +I tested that the yeast was still good by mixing it in a glass of warm water with a teaspoon of sugar. ​ It seemed a bit sluggish to grow, perhaps due to the age of the beer kit. 
 + 
 +Here is what I noted on the brewing record that came with the instructions:​ 
 + 
 +  * Type of product: Mexican ale 
 +  * Date of brewing: 2015-04-10 
 +  * Volume of water added: 3x1l boiling water + 1l hot rosemary infusion + 15l cold water = 19l 
 +  * Type of sugars added: white 
 +  * Amount of sugars added: 1kg 
 +  * Can, best before date (on can): 14/12/14 
 +  * Yeast, code on sachet:​31912 INT 
 +  * Temperature of wort before adding yeast: 25.5°C 
 +  * Original gravity (before adding yeast): 1.041 
 + 
 +The wort had little taste of rosemary and just a bit of the odor.  Maybe it will become more apparent as the sugar is replaced by alcohol. 
 + 
 +2015-04-12 
 + 
 +Magnus reported that it did not seem to be fermenting and there was only a couple of centimetres of foam around the edge.  Does this mean that the rosemary killed the yeast? ​ And maybe the sage did the same thing last time? 
 + 
 +2015-04-14 
 + 
 +Wort specific gravity is at 1.020, 21.5°C. ​ The foam mark is only about 2cm high.  Since I was worried that the fermentation has stalled, I prepared 1 teaspoon of yeast and 1 teaspoon of white sugar in a 100ml of tepid water. ​ After 2.5 hours, I added the yeast to the wort.  Cannot honestly say that I notice the rosemary. 
 + 
 +2015-04-17 
 + 
 +Wort specific gravity is at 1.007, 23.8°C. ​ Looks like fermentation is still going, but slow.  Noticed that I had to knock the hydrometer a couple of times to get the bubbles off so that it would give its lowest reading. ​ Tasted the beer and I find that the rosemary is too subtle for the moment, even though the beer is much less sugary that last time.  Next time use 66g for a 20l batch. 
 + 
 +2015-04-28 
 + 
 +Bottling day.  Wort specific gravity is at 1.004. ​ Beer tastes completely flat with maybe a trace of rosemary odor.  Primed with 160g white sugar and 500ml hot water. ​ Poured into a 19l water bottle using a new tap and noticed that this beer is one of the least-turbid I have managed yet. 
 + 
 +Conclusion (+2 weeks later) 
 + 
 +The rosemary ale turned out quite well.  It turned out that the amount of rosemary that I added was just right; enough to leave a pleasant odor and taste, but not enough to be over-powering. 
 + 
 +===== Experiment 17: speed cider ===== 
 + 
 +2015-07-20 
 + 
 +The wine yeast culture left-over from brewing cider was taking too much space in the fridge so I tried the following experiment. ​ I went to a pharmacy and bought a couple of 20ml syringes with the strongest needles they had.  Total cost: CHF2!  Cheap! ​ I drained off most of the clear cider from the top of the yeast culture and mixed the yeast trub into suspension. ​ I innoculated 4 1-litre berlingos of Migros Classic pasteurised apple juice with 20ml each of yeast solution. ​ The berlingos (still wrapped in shrink-wrap plastic) were placed on a metal tray (to catch run-off fermented juice) and observed with a web camera for 5 days. 
 + 
 +2015-07-25 
 + 
 +On the 5th day I tested the specific gravity was about 1.010 and the juice had fermented but still had a fairly strong sugary taste with a trace of carbonation. A dozen of the fruit flies living in the lab had been lured to their deaths by the puddle of fermented juice that escaped, but no flies were found around the needle holes in the tops of the containers. ​ When chilled this is a good drink for people who do not like strong alcohol. 
 + 
 +2015-07-27 
 + 
 +By the 7th day fermentation was complete with no trace of sugar left in the taste. ​ The result is similar to an ebbelwoi. 
 + 
 +2015-07-20 OG 1.045 
 + 
 +2015-07-27 FG 1.002 
 + 
 +===== Experiment 18: dry-malt-extract (DME) ale with home-grown hops, 2015 harvest ===== 
 + 
 +Last spring I planted 2 [[http://​www.eickelmann.de/​Hopfen-Shop/​bitter-hops/​HM.html|"​Magnum"​ hops plants]] in my garden. ​ The first summer they grew a few 50cm stems and no cones, but this summer they grew much longer, probably about 4 meters, and at the end of September I managed to harvest half a paper shopping bag of hops cones. ​ I partially dried these cones in a conventional electric oven for 24 hours at 45-50°C and then packed them in 4 large plastic resealable freezer bags. 
 + 
 +For this batch, I decided to try dry-malt-extract (DME) rather than my usual shortcut of a malt-sirup beer kit since the latter usually already have hops added to them.  I bought 3kg of [[http://​www.brauundrauchshop.ch/​100/​con_liste.asp?​prono=762&​ica=0&​vSearch=Malzextraktpulver&​nCurPage=&​sStartPageNext=&​caller=list|Amber Malzextraktpulver]] from the [[http://​www.brauundrauchshop.ch|Brau und Rauchshop]] for CHF40.50 total including delivery. ​ Not cheap. 
 + 
 +2015-10-09 
 + 
 +In brief, the recipe was: 
 +  * 4.5l hot water 
 +  * 2 double-handfulls of hops infused in the hot water for 1 hour and strained 
 +  * 19.5l cold water 
 +  * 1.5kg maltose + 1kg white sugar 
 +  * 1 teaspoon of standard dry beer yeast in a cup of room-temperature water with 1 spoon of maltose 
 + 
 +OG was 1.046 at 25.9°C 
 + 
 +2015-10-11 
 + 
 +Yesterday David reported (with a photo) that there was no activity in the vat. 
 +Went to PTL and saw that foam was forming but the SG was still 1.046 or 1.045. 
 +Dumped 3 teaspoons of dry yeast into the vat and noted that the packing date on the yeast bag was April 2014 and the best-before date was +18 months. 
 +Beer tastes like malt-water. 
 + 
 +2015-10-20 
 + 
 +SG 1.008 at 22.7°C, so I decided to bottle now and add in only half of the usual amount of priming sugar, i.e. 80g of white sugar in 250ml of boiling water. ​ Taste of the beer is moderately-hopped with a bit of a smokey flavor, perhaps coming from the drying of the hops cones? ​ Since it is still a bit early, the beer was still quite turbid after bottling. 
 + 
 +2015-10-27 
 + 
 +Martin wanted to test the new beer even though it is still pretty turbid and split a bottle among 4 of us.  We all agreed that it tastes and smells pretty bad.  Sort of a burned-rubber odor.  Hopefully it will be OK in 4 weeks... 
 + 
 +2015-11-10 
 + 
 +Decided to try another beer.  The rubber odor is still there, maybe not as bad as last time.  So it is not a problem of a bad seal. 
 + 
 +2016-01-13 
 + 
 +Tried another beer a week ago and the rubber taste has not gone away, so I guess it is there to stay.  Did a google lookup for "beer hops rubber odor" and fell on [[http://​www.ratebeer.com/​forums/​burnt-rubber-new-sneakers-smell-and-taste-in-ipas_216332.htm|this explanation that the odor is probably coming from phenolics due to over-kilning or over-ripening of the hops]]. ​ If that is true, then my entire crop of hops of last year is no good for beer, although it might be OK for tisane. 
 + 
 +===== Experiment 19: dry-malt-extract (DME) ale with home-grown hops, 2016 harvest ===== 
 + 
 +Alexandre Rosenberg did most of the brewing at PTL during the first half of 2016, I only made a batch of cider for the keg.  This experiment was my first for 2016.  I wanted to approximately repeat the last DME experiment with a few modifications regarding the hops. 
 + 
 +This year, I harvested the hops about 1 month earlier than last year, i.e. third week of September rather than the third week of October. ​ In addition, instead of drying in the oven for 1 day, I dried the hops for about a week by spreading them out on sheets on the top floor of my apartment which is very warm on sunny days as it is just under the roof.  The hops look fresher than last time: 
 + 
 +{{:​projects:​beer:​beer19_20161001_191247.jpg?​200|}}  
 +{{:​projects:​beer:​beer19_20161001_191327.jpg?​200|}}  
 + 
 + 
 +I also am using about half as much hops this time, 1.5 big handfuls (16g), for a 10-litre batch of beer. 
 + 
 +2016-09-30 
 + 
 +Made a starter consisting of 500ml of water, plus 3 teaspoons of expired brewers'​ yeast, plus 50g of DME and let it sit over-night. ​ Looks and tastes active, so I guess the yeast is still OK. 
 + 
 +2016-10-01 
 + 
 +Working with Christian Casamirra to teach him to be the next PTL brewer. 
 + 
 +{{:​projects:​beer:​beer19_20161001_184516.jpg?​200 |}} 
 + 
 +Weighed 16g of dried hops and boiled them for 1 hour in 1 litre of water. ​ The water turned yellow, but it lacked aroma. ​ The boiled hops cones, however, had plenty of aroma. ​ Came to the conclusion that the alpha acids had not properly dissolved into the water, so we broke up the wet cones by hand, added 2 more litres of hot water, and boiled for another 30 minutes. 
 + 
 +Total water added: 9.5 litres 
 +Total malt sugar added: 1.25kg 
 +OG: 1.052 at 29°C 
 + 
 +{{:​projects:​beer:​beer19_20161001_184150.jpg?​200 |}} 
 +{{:​projects:​beer:​beer19_20161001_184134.jpg?​200 |}} 
 + 
 + 
 +Using the 19l clear plastic water bottles rather than the usual 32 litre fermentation vats. 
 + 
 +{{:​projects:​beer:​beer19_20161001_185053.jpg?​200 |}} 
 + 
 +Also doing 6 litres of apple cider to test the viability of the champagne yeast. 
 + 
 +2016-10-11 
 + 
 +Bottling day. 
 + 
 +I filmed the cider and the beer as they fermented. ​ The light was left turned on in the cellier and every 5 minutes I took one picture with a IP surveillance camera. ​ The movie that resulted clearly shows that although the cider starting fermenting almost immediately,​ the beer took almost a day before any really visible activity occurred. 
 + 
 +CONCLUSION: The beer yeast really needs to be replaced. 
 + 
 +FG: 1.010 at 23°C. ​ According to the calculator, this means the beer is 5.7%abv. 
 + 
 +The beer had what looked like a bit of greenish mold growing on the surface. ​ The burnt-condom taste was there again but not nearly so strong as last time.  The beer is too hoppy, in my opinion. 
 + 
 +CONCLUSION: Needed to use only half as much hops as we did. 
 + 
 +Alternatively,​ Charlie suggested that we do a 1-hour boiling of one third of the dose, and a 15 minute-boiling of the rest.  The first portion of hops would add sufficient alpha-acids,​ and the second portion would add aroma.  
 + 
 +Added 80g of DME in 0.5 litres of hot water as primer and to also give the beer a +0.5%abv boost, for a final concentration of 6.2%abv. ​ Christian managed to fill about 15 0.6-litre Fischer beer bottles with the batch. 
 + 
 +The cider had a FG of around 1.000 so I assume that everything went as good as last time and it is about 4.8%abv. ​ Transfered to the keg and pressurised to 2 bar.  The first 100ml of cider had plenty of yeast sludge, so I think that the dip-tube of the keg was not properly cleaned. ​ Should be OK though. ​ Unless I make any significant changes, this will be the last batch of cider I document. 
 + 
 +2016-10-25 
 + 
 +Beer has the rubber taste but weakening. ​ Cider is perfect. 
 + 
 +===== Experiment 20: dry-malt-extract (DME) ale with home-grown hops, 2016 harvest, fresh dry yeast ===== 
 + 
 +After some research, I discovered [[http://​www.homebrewtalk.com/​showthread.php?​t=490149|a discussion about burnt rubber flavor in beer]]. ​ They claim in the [[http://​www.bjcp.org/​docs/​OffFlavorFlash.pdf|"​off-flavor flashcards"​]] that the flavor is typically from under-pitching or using yeast that is too old which has started to decompose. ​ This is believable since the last 100g packet of yeast expired in 2014. 
 + 
 +2017-05-05 
 + 
 +I bought another 100g packet of exactly the same yeast and repeated Experiment 19 with only 3 other minor modifications. 
 + 
 +  * I broke up the hops cones before boiling them at low heat for 1 hour. 
 +  * I added about 120g of white sugar in addition to the DME in order to reach 1.25kg of fermentables. 
 +  * I sterilised the fermentation vessel using bleach solution that had some surfacant in it.  I hope this does not cause problems. 
 + 
 +OG was 1.044 at 27°C. 
 + 
 +2017-05-09 
 + 
 +And the burnt-rubber taste is gone!  Beer is currently rather bitter and characterless,​ but much more drinkable than the others. 
 + 
 +Transfered the 10 litres to a water bottle for secondary fermentation (sterilised with pure bleach solution). 
 + 
 +Gravity is 1.012 at this point. 
 + 
 +2017-05-12 
 + 
 +Gravity is 1.010. ​ Still no burnt-rubber. 
 + 
 +2017-05-16 
 + 
 +Gravity is 1.010. 
 + 
 +Did A/B testing with a few people and noone saw a really major difference between Exp.20 and Exp.21. 
 + 
 +2017-05-30 
 + 
 +Gravity is 1.004. ​ I think it may have been contaminated with mold or bacteria, but there is no off-taste, not even sourness. 
 + 
 +Bottled assuming 10 litres of beer and 10g per litre of DME as primer. 
 + 
 +===== Experiment 21: dry-malt-extract (DME) ale with home-grown hops, 2016 harvest, fresh dry yeast, split hops boil ===== 
 + 
 +2017-05-12 
 + 
 +This experiment is a repeat of Experiment 20, more-or-less exactly, with the exception of how the hops are boiled. ​ The goal is to reduce the bitterness and increase the aroma of the beer. 
 + 
 +In this case I boiled half (8g) of the hops for 1 hour in 3 litres of water and added the second half of hops for the last half hour. 
 + 
 +Used 1.250kg of DME (no white sugar this time), 3 litres of hops tea, 7 litres of tap water, and 3 teaspoons yeast. ​ Sterilisation of the fermentation vat was done with hot water rather than beach. 
 + 
 +OG was 1.043 at 26°C. 
 + 
 +The wort certainly tasted less bitter than last time, but I could not detect a change in aroma. 
 + 
 +2017-05-16 
 + 
 +Gravity was 1.013. 
 + 
 +2017-05-31 
 + 
 +Bottled. ​ Final gravity was 1.004, just like Experiment 22. 
 + 
 +Conclusion: ​ The bottles of Experiment 20 and 21 were consumed between June 15th and July 7th.  **In my opinion, these were probably the best beers that I have brewed to date.** ​ The difference in hop-boiling gave a perceptible difference of taste, but only if you were really looking for it. 
 + 
 +===== Experiment 22: Canadian Adventure ale kit (expired 2013), fresh dry yeast ===== 
 + 
 +This is another of the cheap Canadian ale kits that I started with in Experiment 1.  It had theoretically expired in 2013, but the malt sirup is probably OK for another 10 years as long as one uses fresh yeast to brew it. 
 + 
 +2017-07-04 
 + 
 +Mixed the 1.8kg of malt syrup (pre-flavored with hops) with 3 litres of boiling water and 600g of DME to increase the alcohol content. ​ It took a lot of whisking to get the crumbs of DME to dissolve. 
 + 
 +Added 15 litres of cold water to bring the wort temperature to 22°C and added  3 teaspoons of fresh dried yeast. 
 + 
 +O.G. was 1.037. 
 + 
 +2017-07-11 
 + 
 +Decanted into a 19l water bottle, sealed with plastic wrap and an elastic. ​ The ale is dark in color and there was very little krausen stuck to the walls of the fermentation vessel. 
 + 
 +2017-07-17 
 + 
 +F.G. was 1.009 at 26°C, which means about 3.5%abv. ​ Good color, but a bit sweet. ​ I wish it had fermented more. 
 + 
 +Siphoned into the keg and pressurised with 2.3 bars of CO2, chilled to about 8°C. 
 + 
 +Conclusion: I did not really like this one.  Kind of a weak, burnt-toast beer. 
 + 
 +===== Experiment 23: extra-light DME + amber barley ale with home-grown hops, 2016 harvest ===== 
 + 
 +I wanted to repeat experiments 20 and 21, but when I tried to order 25kg of amber DME from SIOS they told me that they never ship amber DME in that quantity. ​ It was explained that the typical thing most hobby brewers do is order 25kg of the most neutral DME available and use it to do partial mashes made of various combinations of malts. 
 + 
 +In my case, they claimed that I would be best served by ordering their [[https://​www.sios.ch/​Dried-Malt-extract-extra-light-6-EBC-25-kg_1|Dried Malt extract extra light (6 EBC) 25 kg]] and a [[https://​www.sios.ch/​Grainbill-CRUSHED-from-1-kg|Amber Ambar mix]], so I went with that.  Since the process was a little more complicated,​ I made notes that were more detailed than usual. 
 + 
 +2017-09-15 
 + 
 +18h05 - Proofed 3 teaspoons of yeast in 1 teaspoon of DME and 100ml warm water. 
 + 
 +18h15 - Sterilised fermentation barrel with 120ml bleach and tap water. 
 + 
 +18h35 - Yeast seems fine. 
 + 
 +19h05 - Heated 5 litres tap water to 65°C. ​ Added a brew bag of 750g Amber Ambar mix. 
 + 
 +19h35 - Removed the brew bag, sparging with an additional 1 litre of boiling water. 
 + 
 +20h20 - Added a 8g hops sack and started boiling. ​ NOTE: I forgot to break up the cones before putting them in the sack.  I hope that there will be enough hops taste. 
 + 
 +20h42 - Added the second 8g hops sack. 
 + 
 +21h15 - Added 1 litre of boiling water. 
 + 
 +21h20 - Removed the hops sacks and started adding DME powder gradually. ​ The DME did not clump up very much when I added it this way. 
 + 
 +21h45 - Cooled the brewing pot in the sink filled with water until it reached 61°C. ​ The copper cooling coil was not necessary. 
 + 
 +22h00 - Dumped the 6 litres of wort into the brewing barrel and added 14 litres of cool tap water which resulted in a final temperature of 26°C. ​ Pitched the yeast and mixed the wort vigorously. 
 + 
 +22h20 - Finished tidying up. 
 + 
 +O.G. was 1.052. ​ Observed with the CellierCam and noticed visible krausen forming around 05h00 in the morning. ​ One of these days, I need to get a back-light for the barrel because the overhead lighting is not very good. 
 + 
 +2017-09-19 
 + 
 +Beer gravity is 1.017. ​ Can taste the hops and it is not too sweet. ​ I was worried that fermentation had stalled at a fairly high gravity due to excessive complex sugars, so I added 12ml alpha amylase to break up the sugars. ​ The bottle says 2-4ml per 10 litres for clarifying wine, but I added 6ml per 10 litres. 
 + 
 + 
 + 
 + 
 +====== Some links (online shops, etc...) =====
 + 
 +http://​www.cage.ch/​ Cercle des Agriculteurs de Genève et Environs, source of malt, Satigny Landi
  
 http://​www.brouwland.com/ ​ http://​www.brouwland.com/ ​
Ligne 718: Ligne 1104:
 http://​www.sios.ch/​ http://​www.sios.ch/​
  
-===== Beer recipes and more =====+====== Beer recipes and more ======
  
 http://​hbd.org/​recipator/​ http://​hbd.org/​recipator/​
Ligne 724: Ligne 1110:
 http://​www.byo.com/​newbrew http://​www.byo.com/​newbrew
  
-http://​www.beersmith.com/​recipes.htm ​repice ​from brewsmith ​website+http://​www.beersmith.com/​recipes.htm ​recipes ​from BreeSmith ​website
  
-===== Thanks =====+http://​www.davesdreaded.com/​homebrew-calculator/​ - a Javascript for calculating alcohol content based on OG, FG, and temperature 
 +====== Thanks ​======
  
 Special thanks to: Special thanks to:
projects/beer/beer.1400776051.txt.gz · Dernière modification: 2014/05/22 18:27 par rossen