Finally Back on Track
Posted: Thu Apr 18, 2013 2:33 pm
Was going through my logs and found I only made 2 batches of beer in 2012 and a batch of cider. I was finishing off a masters degree and everything fell by the wayside until recently. Well, I'm done with school and to celebrate my first week of freedom I put together three batches of very different ferments.
In order of appearance:
popcorn cream ale
1.6 kg pilsner malt
1 kg 2-row
.24 kg cara-pils
1.5 kg popcorn
1.5 oz pearl (9.4% aa) First Wort Hopped
US-05
noble grape "silly yak" gluten free
not sure on the weights but it is
- sorghum extract
- rice syrup
- honey
- molasses
- corn sugar
smelled like an EKG aroma hop addition and a Northern Brewer bittering to my nose
US-05
citrus ginger hippocras
7 kg pure NS honey
2 L pasteurized apple juice
4 grapefruit (juice, rind, peel, flesh)
4 limes (juice, rind, peel, flesh)
2 lemons (juice, rind, peel, flesh)
4 oranges (juice, rind, peel, flesh)
3 lbs sliced ginger
lavlin 1118 champagne yeast, OG 1.081, est FG 0.999, est ABV 13% or so... should be drinkable in a year
I kegged the cream ale yesterday, checked the gravity on the gluten free and it's still dropping at 1.011 nice and dry, checked the mead and it is at 1.021 or somewhere close to 10% ABV already and still sweet and tons of airlock activity. It's a big upfront citrus nose followed by honey and a big ginger hit. When I rack the mead off the fruit in a week I'll add another litre of apple juice to give it a small secondary fermentation into a bulk aging and try to dry it right out.
In addition I put down a big batch of sauerkraut and a batch of sour dill pickled carrots - both Lacto ferments. Oh yeah.
Anyway great to be back, annoying the noble grape staff and drinking a good pint of east coast homebrew.
In order of appearance:
popcorn cream ale
1.6 kg pilsner malt
1 kg 2-row
.24 kg cara-pils
1.5 kg popcorn
1.5 oz pearl (9.4% aa) First Wort Hopped
US-05
noble grape "silly yak" gluten free
not sure on the weights but it is
- sorghum extract
- rice syrup
- honey
- molasses
- corn sugar
smelled like an EKG aroma hop addition and a Northern Brewer bittering to my nose
US-05
citrus ginger hippocras
7 kg pure NS honey
2 L pasteurized apple juice
4 grapefruit (juice, rind, peel, flesh)
4 limes (juice, rind, peel, flesh)
2 lemons (juice, rind, peel, flesh)
4 oranges (juice, rind, peel, flesh)
3 lbs sliced ginger
lavlin 1118 champagne yeast, OG 1.081, est FG 0.999, est ABV 13% or so... should be drinkable in a year
I kegged the cream ale yesterday, checked the gravity on the gluten free and it's still dropping at 1.011 nice and dry, checked the mead and it is at 1.021 or somewhere close to 10% ABV already and still sweet and tons of airlock activity. It's a big upfront citrus nose followed by honey and a big ginger hit. When I rack the mead off the fruit in a week I'll add another litre of apple juice to give it a small secondary fermentation into a bulk aging and try to dry it right out.
In addition I put down a big batch of sauerkraut and a batch of sour dill pickled carrots - both Lacto ferments. Oh yeah.
Anyway great to be back, annoying the noble grape staff and drinking a good pint of east coast homebrew.
