Belgian Strong Dark Ale Update

The BSDA has been moved into the secondary fermenter tonite.  Added in the spice mixture - which was finalized as 5 oz. of Jim Beam Bourbon, 1 oz. of diced fresh ginger, 3 cinnamon sticks, 4 cloves and the zest of 1 large orange.

Hopefully will sit there for about 10 days, and then be bottled on November 7th.  Going to be close to get it carbonated well for Christmas - didn't realize that "big beers" take longer to carbonate.  Might possibly add a small amount of yeast at bottling to expedite carbonation with hopes that can open a couple around the holidays, cellaring the majority into 2010.  Won't finalize the plan though until I talk to the guy at the home brew supply store this weekend for advice.

Belgian Ale Update

Have been concerned about the fermentation on the Belgian Ale as have only had minimal bubbles in the airlock, not the large foaming,blow-off like others do on the message boards that I have read. Airlock has mostly looked like this (not my image, similar one I found online).

Talked to Dave about it over the past two nights, and determined it could be due to yeast and not using a starter, so Friday evening determined I would pitch more yeast today.  However, I did not make it to the brew supply store as planned, and altered plan to checking the gravity tonite to see what activity if any had occurred.  Was pleasantly surprised when I removed lid and saw a great deal of "yeast foam" and it appeared fermentation was happening in earnest.

Quick call back to Dave, more discussion seemed to identify a very likely answer to the question of why so little airlock activity --- the lid is likely to be not airtight.  Thinking back to first batch while notching the lid I did notch too far in one place nearly up to the brim - after looking into it tonight it does appear that we do have some escape there -- fortunately, yeast is working -- unfortunately, notch could allow "undesirables" in as well - so time permitting will be hitting the store tomorrow for new lid.  While there I will also pick up the ingredients for the next batch --- a robust porter.

Now need to finalize the "winter/holiday flavorings" that I'm going to add to the Belgian as we will also be buying those at the grocery tomorrow in anticipation of moving the Belgian to secondary mid to late next week.

Brewing note:  Did take a gravity reading removing about a cup of wort tonite --- gravity is now at 1.050.
Tastes pretty good - much better than the brown ale did after a couple of fermenting days, heavy already!

Bier van Kerstmis --- Home Brew Batch #2

Tonight I started the second batch of home brew.  This attempt is a Strong Dark Belgian Ale that will be flavored with holiday/winter spices -- vanilla, cinnamon, ginger and clove --- to become Coonhound Cellars Winter Seasonal offering.

Brewing process was greatly improved by borrowing Dad's turkey fryer base.  Was much easier to bring the wort to temperature and maintain the boil throughout the brew process.

I guess this recipe is called a "partial mash" as rather than use a kit, I built the recipe using BrewmastersWarehouse.com's recipe builder.  Slight aside - to me www.brewmasterswarehouse.com is a great site - got to tool around, build a recipe and with one click order all the ingredients -- couple with $7 fed ex shipping - was a great deal I thought and very easy.

Anyway, back to the partial mash --- so I started by making a mash on the stove while Rachael cooked her dinner - using 1.5 gallons of water and 2 lbs. Dark Crystal malt.  Kept that at 155 degrees for 45 minutes, and then brought the grains out to the back deck where on the turkey fryer I had another 2 gallons of water at 155 degrees.  Wise folks (internet message boards) recommended "tea-bagging" (that word cracks me up ever since the conservative tea parties) the grain bag and then dumping the wort into the turkey fryer pot.

You follow?

Then I brought to a boil, added the bittering hops - 1.5 oz of Sterling, US Pellets and boiled for 30 minutes.  At 30 minute point in boil I added 1 lb. of candi sugar and boiled for another 15 minutes.  For final 15 minutes of boil - I added 1 oz of Vanguard Plug Hops for flavoring and 1 tsp of Irish Moss.

Now comes the only problem in tonight's brewing saga.  Dropping the temperature of the boiling wort down to 70 degrees to pitch the yeast (White Labs Trappist Ale Yeast for the Record).  Started outside, as it was a brisk 36 degrees (no idea why I'm in shorts), then moved to icewater bath - however, realized ice water was only 44 degrees so back to the back deck we went to wait...and wait....now at approximately 78 degrees, have brought it inside as it is too damn cold outside and will be pitching yeast soon.

Hopefully this all works out well and we have  fine dark Christmas Ale right in time for the holidays.

Tomorrow I need to make the spice mixture and add that to the primary fermenter.

Update on First Batch of Homebrew...

So it has been 22 days since we bottled the Maple Brown Ale.  Recommendation on the kit was to wait one week before refrigeration, and then an additional three weeks before ready.

Because I'm an impatient person, I waited one week before refrigerating a bottle, then after a couple of hours chilling we poured it to sample while watching the Patriots.  Not too impressive, ok flavor - potential to be decent, but not quite carbonated right.

Then on October 11th, we tried another bottle.   Vast improvement on the carbonation, and flavor still good...we see some potential here.

Lastly, yesterday during the Patriots stomping of Tennessee, we tried the third bottle...great carbonation, poured nicely, good head of half-inch thick, nice aromoa, good coloring, good taste, until the after-taste - something going on here when it hits the back of the tongue, not sure if metallic or what, can't quite recall now 30 hours later how I'd describe the flavor.

Guess it is time to wait and see as the beer has changed weekly so far.  Hopefully next Sunday on its recomended first tasting date it all comes together as nice brown ale.  The perfect beverage for enjoying while watching the Patriots thump the Buccaneers in London.