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projects:beer:beer [2017/05/30 19:37]
rossen [Experiment 20: dry-malt-extract (DME) ale with home-grown hops, 2016 harvest, fresh dry yeast]
projects:beer:beer [2018/10/18 18:37] (Version actuelle)
rossen [Experiment 26: repeat of Experiment 23 but with fresh yeast and 2017 hops]
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 2017-05-30 2017-05-30
  
-Gravity is 1.004. ​ I think it may of been contaminated,​ but there is no off-taste, not even sourness.+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. Bottled assuming 10 litres of beer and 10g per litre of DME as primer.
Ligne 1010: Ligne 1010:
  
 Gravity was 1.013. 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 2.5kg of 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.
 +
 +2017-09-25
 +
 +Racked beer into water bottle.
 +Gravity is 1.009.
 +Somewhat turbid.
 +A bit of a vinegar smell, but no taste of vinegar.
 +JLB says that there is no need to rack beer into a secondary fermentation vessel because yeast is better nowadays.
 +
 +2017-10-05
 +
 +Beer is much less turbid and the bottom of the water bottle has a grey covering, so the turbidity was surely just yeast and not grain particles. ​ Transferred to a korny keg after washing the keg with hot water. ​ Had enough left-over to fill 1 1-litre bottle which I primed with 1 teaspoon of white sugar.
 +
 +There is still a bit of a vinegar odor but now combined with caramel(?​). ​ Perhaps a bit of sourness.
 +
 +F.G. is 1.006 at 24°C, so alcohol level is probably 6.1%abv.
 +
 +Kegged.
 +
 +2017-11-15
 +
 +Pressurised the keg at 1.5 bar 3 days ago and put it in the fridge. ​ The beer is pretty foamy if you are not careful and it has a tiny bit of acidity, but only enough to give it character. ​ Personally, I consider this batch almost as good as Experiment 22.  To repeat.
 +
 +===== Experiment 24: repeat of Experiment 23 =====
 +
 +2017-12-05
 +
 +Following same procedure as Experiment 23.
 +
 +Noticed that the yeast has a stale smell, even though the expiration date is August 2018.  If there is a burnt-rubber smell, at least I will know where it comes from.
 +
 +Did not forget to break up the hops cones this time, but the breaking process left a lot of yellow powder in the bowl that I dumped in with the first bag of hops.
 +
 +Started at 15h00 and finished at 18h15.
 +
 +O.G. 1.053 at 21°C.
 +
 +2017-12-09
 +
 +S.G. 1.022 at 22°C. ​ Turbid and actively fermenting.
 +
 +2017-12-26
 +
 +S.G. 1.010 at 22°C. ​ Turbid and I am afraid that fermentation is stuck. ​ No off-odors and taste seems OK.  Kegged and left in the Cellier.
 +
 +2018-03-06
 +
 +Started drinking. ​ Basically the same as last time, i.e. pretty good with a bit of a sour note.
 +
 +
 +===== Experiment 25: repeat of Experiment 23 =====
 +
 +2018-03-15
 +
 +Following same procedure as Experiment 23.
 +
 +Started at 18h00 and finished at 21h15.
 +
 +O.G. 1.051 at 21°C.
 +
 +2018-03-17
 +
 +Actively fermenting at about 20°C, 1 bubble every 3 seconds.
 +
 +Forgot to note, but it was the same as the others and we probably started drinking it around 2018-04-21.
 +
 +
 +===== Experiment 26: repeat of Experiment 23 but with fresh yeast and 2017 hops =====
 +
 +2018-09-09
 +
 +After exhausting all of the remaining beer yeast while making cider, I bought a new 100g bag of the same Brewfarm ale yeast as last year.  I also have the 2017 crop of dried hops to test.
 +
 +Following more-or-less the same procedure as Experiment 23, except for the following exceptions:
 +
 +11h00 - Proofing the new yeast at higher than usual temperature,​ about 38°C, in a mix of 250ml water at 100°C and 500ml of water at tap temperature (about 15°C), 140g of DME, and one tablespoon of fresh yeast.
 +
 +11h45 - Yeast seems unusually inactive. ​ Starting another test with 1 teaspoon of yeast in 1 teaspoon of sugar in 100ml of room temperature water.
 +
 +13h00 - After 2 hours, the starters have barely any bubbles, very lethargic. ​ Maybe the temperature was too high to start? ​ The package did say to start at 25°C...
 +
 +13h25 - Heated 5 litres tap water to 65-70°C. Added a brew bag of 750g Amber Ambar mix.
 +
 +13h35 - Sterilised fermentation barrel with 120ml bleach and tap water.
 +
 +13h50 - Removed the brew bag, sparging with an additional 1 litre of boiling water. ​
 +
 +14h00 - Added a 8g hops sack and started boiling.
 +
 +14h20 - Added the second 8g hops sack.
 +
 +15h00 - Added 1 litre of boiling water, removed hops sacks, and started adding 2.4kg of DME.
 +
 +15h15 - Finished adding DME.
 +
 +15h20 - Cooled the brewing pot in the sink filled with water until it reached 51°C.
 +
 +15h30 - Dumped the 6 litres of wort into the brewing barrel and added 13.5 litres of cool tap water which resulted in a final temperature of 22.8°C. Pitched the yeast and mixed the wort vigorously. ​
 +
 +15h40 - Tidying up.
 +
 +Started (seriously) at 13h15 and finished at 16h15.
 +
 +O.G. 1.050 at 22.8°C.
 +
 +2018-10-06
 +
 +Final gravity 1.006 at 24°C which means that the beer was 5.7%abv. ​ Started drinking a few days later. ​ Very good batch that was liked by everyone. ​ Finished in record time.
 +
 +===== Experiment 27: cider with beer yeast and 1kg white sugar =====
 +
 +2018-10-09
 +
 +Usual procedure using 18 litres of Migros pasteurised apple juice but added 1kg of white sugar (dissolved in 2 litres of hot apple juice) and 2 tablespoon of the new beer yeast.
 +
 +O.G. 1.058 at 23°C, but the gravity measurement might be low due to inadequate mixing of the heavier sugar-doped juice.
 +
 +2018-10-16
 +
 +Final gravity is 0.998 at 23°C which means that the cider is 7.9%abv. ​ And (2 days later) it tastes like it: apple cider with a shot of vodka.
 +
 +
 +
 +
 +
 +
 +
 +
 ====== Some links (online shops, etc...) ====== ====== Some links (online shops, etc...) ======
  
projects/beer/beer.1496165826.txt.gz · Dernière modification: 2017/05/30 19:37 par rossen