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projects:beer:beer [2017/09/23 21:47]
rossen
projects:beer:beer [2018/03/20 17:07] (Version actuelle)
rossen [Experiment 24: repeat of Experiment 23]
Ligne 1059: Ligne 1059:
 19h35 - Removed the brew bag, sparging with an additional 1 litre of boiling water. 19h35 - Removed the brew bag, sparging with an additional 1 litre of boiling water.
  
-20h20 - Added a 8g hops sack and started boiling.+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. 20h42 - Added the second 8g hops sack.
Ligne 1065: Ligne 1065:
 21h15 - Added 1 litre of boiling water. 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.+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. 21h45 - Cooled the brewing pot in the sink filled with water until it reached 61°C. ​ The copper cooling coil was not necessary.
Ligne 1078: Ligne 1078:
  
 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. 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.
  
  
projects/beer/beer.1506196066.txt.gz · Dernière modification: 2017/09/23 21:47 par rossen