Brewing Update
03/04/10 07:42
The nut brown ale went off without a hitch. The O.G. reached a value of 1.052 and it smells wonderful while brewing. Fermentation almost came to a complete crawl after 72 hours. The trappist ale didn’t get made because I decided to follow through with brewing another batch of the S.N. pale ale clone. I am note sure what it’s final O.G. reached, but I am sure it’s very similar to the first batch. This batch did reach a F.G. of 1.006 rather quickly and that seems a little too low. However, this batch was the first time to use the Wyeast propagator American ale yeast, so that could be the different in fermentation times. Both batches will go into secondary fermenters on Monday.
The raspberry red ale will also be going into bottles Monday night. Thanks to our friends we have managed to accumulate a collection of 250 beer bottles, so we shouldn’t run out any time soon.
Also in the works is a kegerator. I find bottling to be a pain, so I decided that I would eventually like to skip that step and move straight to kegs. The main reason is that I don’t have to clean beer bottles. The second reason is that I can quickly turn out a batch in 2 - 3 weeks instead of 3 - 6. Third, it should taste better. The down side, is that purchasing a kegerator is out of the question, so I plan on building one, but the fridge I want is in Tupelo. I am also stuck on the thought of using full size refridgerator and going four corny kegs or with the more traditional minifridge and two cornys.
The next batch to be brewed will be the trappist ale. I am brewing this for a friend to take away with her when her and her fiance move away to grad school, so those need to be in bottles by the end of the month. After that I plan on brewing a nut brown ale and instead of using brown sugar like the my friend’s batch, I plan on using maple syrup to see how much it changes he flavor profile.
The raspberry red ale will also be going into bottles Monday night. Thanks to our friends we have managed to accumulate a collection of 250 beer bottles, so we shouldn’t run out any time soon.
Also in the works is a kegerator. I find bottling to be a pain, so I decided that I would eventually like to skip that step and move straight to kegs. The main reason is that I don’t have to clean beer bottles. The second reason is that I can quickly turn out a batch in 2 - 3 weeks instead of 3 - 6. Third, it should taste better. The down side, is that purchasing a kegerator is out of the question, so I plan on building one, but the fridge I want is in Tupelo. I am also stuck on the thought of using full size refridgerator and going four corny kegs or with the more traditional minifridge and two cornys.
The next batch to be brewed will be the trappist ale. I am brewing this for a friend to take away with her when her and her fiance move away to grad school, so those need to be in bottles by the end of the month. After that I plan on brewing a nut brown ale and instead of using brown sugar like the my friend’s batch, I plan on using maple syrup to see how much it changes he flavor profile.