Making Real Ale

[jeffsmith]

I just figured out, all by myself, how to brew butterscotch pudding! Quite good butterscotch pudding in fact, even smells like butterscotch pudding from a distance, and it slips nicely down the throat.

I used BRY97 for the first time. Primary fermentation was 5 days and then kegged for secondary fermentation/conditioning in the keg, but this time, after listening to the podcast, and again for the first time, the kegs were put straight in the fridge at cellar temperature and they’ve been in there for 5 days.

I’m going to take the kegs out and put them at room temperature, for a warmer and longer secondary fermentation. But that yeast has a lot of cleaning up to do.

I’m fairly sure I am going back to leaving the kegs at room temperature for 10 – 14 days, like I used to do, from this point forwards, but has anyone noticed BRY-97 is more prone to produce Diacetyl? I’m going back to US-05 for the time being as well…sod that!

I've found it to be quite clean actually, though my beer usually stays in primary for 3+ weeks. As far as I know it's not necessarily prone to diacetyl.

[GuingesRock]

Thanks, I have another BRY-97 batch that I'm kegging tomorrow and won't secondary in the cold. So hopefully that one will be fine. Tomorrow's brew will be 05, until I sort this out.

[GuingesRock]

Champagne Cascade Blonde real ale. Brewed here by Redoubt 13 days ago. Fermented in the kettle for 4 days. Keg conditioned for 9 days and just poured some before putting into the keezer at cellar temp. It’s almost clear already and still at 20C. In a week it will be crystal and very pale. I’ll get a 2.5 gal keg to you Kirsten and Keely as promised, better be quick though. It’s rather nice, and at risk from visitors at this time of year.

[Keith]

looks awesome! really clear for just 2 weeks.

[redoubt]

It looks great! Excited to taste it, and thanks again for having us over to brew this one with you!

-Keely

[adams81]

Fantastic colour! Very elegant presentation.

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[GuingesRock]

Pilsen and cascade SMaSH US-05 4oz cascade at 10 mins and 40z at flameout (5 gal) 5%a ABV (made by redoubt). Did use Whirfloc but may stop using that. Fermented 4 days in brew kettle, then keg conditioned at room temp 9 days, then put in keezer at cellar temp. Now pictured after 10 days at cellar temp with CO2 at 4 psi to enable serving.

[LeafMan66_67]

Looks like it cleared up nicely.

[redoubt]

Mark's Cascade Blonde has popped the cherry of our kegerator today. Thanks again for the beer, Mark!

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Look how clear that beer is!!! It's excellent beer. Crisp, clear, cascade-y, and delicious. Also served at the right temp since, as it turns out, our kegerator set to "min" is around 12-13 degrees. Kirsten's already had... Oh, more than one pint for sure.

-Keely

[Jimmy]

Nice! Gotta love the feeling of pouring the first beer from your first kegerator

[redoubt]

Nice! Gotta love the feeling of pouring the first beer from your first kegerator

Yeah, it was pretty exciting!

-Keely.

[GuingesRock]

Really Exciting! That one was popular here yesterday too. It was your first AG brew as well. I’m excited for you.

At the rate you are both researching beer and brewing, I’m going to be left behind as a distant memory in a whirlwind quite soon. If it hasn't happened already.

Watch out for these girls. I think there is a good chance they may take the Garrison comp.

I'm impressed

[Keith]

looks tasty! Congrats on your first AG batch, and first pour from the Kegerator. I say it's a coin flip on the first born or first pour. HAHA

[GuingesRock]

I’ve been skimming the hot break for the last several brews. I started doing that following a post by TonyL. I usually just skim a bit as it is coming to the boil and early during the boil. This latest one, pictured above that redoubt did, I think we skimmed intermittently, most of the way through the boil, whenever the brown slurry appeared on the surface. I’ve been wondering if that might have something to do with the beer becoming clear/bright so quickly.

[redoubt]

At the rate you are both researching beer and brewing, I’m going to be left behind as a distant memory in a whirlwind quite soon. If it hasn't happened already.

Watch out for these girls. I think there is a good chance they may take the Garrison comp.

Not quite, Mark, not quite. Let's see whether/how theory translates into drinkable beer. But thanks for the kind words.

I’ve been skimming the hot break for the last several brews. I started doing that following a post by TonyL. I usually just skim a bit as it is coming to the boil and early during the boil. This latest one, pictured above that redoubt did, I think we skimmed intermittently, most of the way through the boil, whenever the brown slurry appeared on the surface. I’ve been wondering if that might have something to do with the beer becoming clear/bright so quickly.

That makes sense to me. The hot-break gunk is mostly proteins, right, which left unskimmed settle back in after and (can) make beer hazy? If so, hot-break skimming would be something of a labour-intensive -- though calming in a zen garden kind of way -- substitute for whirlfloc. Doing both is probably redundant but seems to produce one damn clear beer, at least if it's to be credited here.

-Kirsten