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@taileaterbrewing-blog
Haven't posted in a while, haven't done anything brew related in a while. Bottled my latest attempt at a Belgian blonde last night, came out at 6.8% so in the same vein as Leffe. Had just enough bottles thanks to bringing a whole bunch of homebrew to the beach for a friends party which created a lot of empty bottles. The next beer I wanna try making is going to be 2-2.5% and entirely made of wheat and rye.
Saison is coming along nicely, some really lovely vanilla notes. I’ve only had a couple commercial saisons but mine has the tartness you expect. My girlfriend says she tastes olives in it which I can kind of see… I’m glad I didn’t burn my foot for a dumper.
Scorched wort :(
So apparently I haven’t solved my scorching problem, burnt Belgian blonde on hand to let me know that I’m going to try doing short boils 30-45 mins so there just isn’t time for the wort to get caked onto my element Anyone have experience with short boils?
Couple pics from today’s brew session I’m naming it 2nd degree saison (see previous post Mostly hit my numbers, a little over efficient An extra og point and an extra litre in the fermenter
Don't try and move your boil kettle with a pump running You will burn your foot
Bottled my rye ale Ryesin (possibly gonna regret that name if I get stopped transporting it too a party) OG 1.051 IBU 25 Abv 5.6 (only because mine was over attenuated) 64.9% Maris Otter 26% Rye malt 3.9% Crystal rye 2.6% Special B 2.6% Light Crystal 60 min addition of northdown for 25IBUs 20g Simcoe in whirlpool once the wort has been cooled to 70° (so there's no isomerisation) Pitched US05 Nice mixture of spicy and fruity First time using rye so I'm excited to see how this turns out once it's carbonated
Had a little play about making a label. Definitely not going to be labeling all of my brews but it would be a nice touch if I was going to give some to someone as a present. Also the beer from inside the bottle looks beautiful and tastes fantastic. As my first successful all grain batch it's making me looking forward to life as a home brewer
So last brew day I tried harvesting wild yeast using a bit of left over wort. I left out this mason jar with a hop sock over the top to stop any actual bugs getting in. Left it outside for about 4 hours then brought it in and loosely sealed it.
Right now it’s smelling kinda belgianey which seems awesome but I’m thinking may be because I dumped a big batch of burnt Belgian beer out there about a month ago.
I may have inoculated the entire garden with WLP530… Guess we’ll see once I’ve left this a little longer and stepped it up
So after I was done mashing I took some of the grain, laid it out on some baking trays and stuck it in the oven at 80°C. About 5 hours later I put the dry spent grain in a smoothie blender in batches and made my own flour. Also kept some aside as ‘whole’. Gonna make some awesome cookies/pizza dough
17L of a not so red Irish rye red ale Still trying to dial in my efficiency with my new equipment so I can accurately formulate recipes, but for now I’m happy having slightly more alcohol than expected in my beers
Also trying out yeast washing for the first time. I know doing this with dry yeast isn’t particularly cost effective but I wanna practise before I get to a yeast I actually need to do this with
Cleaning up after sealing up 24 bottles of surprise IPA. Made the rookie error of measuring out priming sugar before working out how much beer I’m actually bottling so they’ll be a little fizzier than they should be, but oh well, RDWHAHB Always remember the trub!
So tasty though, fruity as all hell
Chose girlfriend over bottling...
So looks like I'm not bottling tonight so instead I'll post the recipe 15 litre batch OG 1.061 FG 1.007 7% abv IBUs 47 Grist: 3.5kg Maris Otter (84.3%) 0.5kg Munich (12%) 0.15kg Light Crystal (3.6%) Mashed around 63°C for 75 mins Boil: 18g Chinook for 60 mins (35 IBUs) 20g Simcoe for 5 mins (8 IBUs) 10g Chinook for 5 mins (4 IBUs) Chilled to 70°C then started hop stand 20g Simcoe and 10g Chinook for half an hour Chilled and pitched rehydrated US05 5 days later fermentation had stopped (or at least slowed down) so I dry hopped with 20g Simcoe and 10g Chinook (spotting a pattern yet?) Bottled 6 days after that with 100g sugar (2.6 vols CO2) This isn't finished yet so I can't attest for how tasty the finished beer is, but my samples have been pretty damn tasty so far
My brewing history
Figured I’d quickly jot down my old brews
First was a coopers lager kit Coopers dark ale kit Witbier kit Extract pale ale All grain hefeweizen (scorched and dumped) Extract stout All grain Belgian blonde (scorched and dumped) And now also my surprise IPA
First post!
So I’m starting this blog at a point where I’ve brewed 4 extract beers and 3 all grain beers. My first two all grain beers were dumped thanks to the wort being scorched (I might be able to help if someone else is having a similar problem). My most recent all grain is an IPA. It was intended to be a 5.5% pale ale but thanks to a higher than usual efficiency and US05 yeast chewing through all the sugar it can get it’s grubby little hands on I now have a 7% IPA. Bottling tomorrow since it’s been at an FG of 1.007 for a few days now, my hydrometer samples have been mighty tasty, dangerously drinkable for %7.