After about a month in the primary fermenter, I finally got around to bottling my Berliner…err, Claremonter…Weisse. The beer has a pale straw color and a definitively tart flavor, with just a touch of grainy malt alongside that.
The final gravity was 1.010, down from 1.032, which translates to 2.9% abv. I had a yield of approximately 4.5 gallons total, which I primed with 4.05 oz. of priming sugar (dissolved in 2 cups of water), for a target of approximately 2.6 volumes of CO2. This is approximately in the middle of the range for the Berliner Weisse style (2.4 to 2.9 vols).
I made the decision to bottle rather than keg, because this doesn’t seem like the kind of beer that I really want to plow through quickly. It is supposed to keep fairly well due to the high acidity, so I’m happy to let it stick around for awhile. Bottling yielded a total of 6 22-oz., 5 18-oz., and 24 12-oz. bottles. I’ll let this carbonate for awhile before sampling (and will also make some syrups).
Tonight I bottled my von Meyer Weizen; it had been in the fermenter for 3 weeks. This was a touch longer than originally intended, following various unexpected interruptions. The final gravity was 1.012, down from 1.047. This works out to 4.6% abv. The beer has the prominent banana and clove aroma/flavor that’s expected with this style–I shall be curious to see how these mellow and taste after a little aging and at proper serving temperature under carbonation.
I primed the beer with 2.6 oz. of corn sugar boiled in 2 cups of water, targeting 2.7 volumes of CO2. My final yield was 6 12-oz. bottles, 12 18-oz. bottles, and 3 22-oz. bottles.
I only recently realized that I didn’t post details on the fermentation and bottling of my pumpkin ale.
After brewing on 13 October 2014, and ~2 weeks of fermentation and conditioning, I bottled on 26 October 2014. Final gravity was 1.012, down from a starting gravirty of 1.060. This works out to 6.3% abv.
I primed a mini-keg (5 L) with 1.5 tbs. of corn sugar, and filled up the keg. I had 3.5 gallons left, and wanted to aim for 2.4 volumes of CO2. Thus, I carbonated with 3 oz. of corn sugar boiled in 2 cups of water. The end yield was 18 12-oz. bottles, 5 22-oz. bottles, and 6 18-oz. bottles.
After a few weeks of conditioning, I sampled some bottles. The beer is more carbonated than I like–I suspect this may be due in part to not stirring the beer sufficiently after adding the priming sugar. I also suspect some secondary fermentation is involved, due to the high carbonation in the keg, too.
I took a bottle to my local homebrew club meeting, and the brew overall got pretty decent marks from the crew. Our club president deemed it as nicely balanced, and I would tend to agree. This is definitely a recipe I’ll be trying again!
A formal tasting evaluation will follow later.
Two weeks after brewing, tonight (11 October 2014) I bottled my Bonedigger Brown Ale. Although my usual practice is to transfer to a secondary, I decided to bottle directly from the primary fermenter. Although perhaps a little extra yeast might have made it into the bottles, I figured this wouldn’t make the beer “out of style”.
Upon transfer to the kegs and bottling bucket, I noted that the flavor is nice and smooth, with a definite hint of the Maris Otter malt that I used as a supporting character in the grist. This is going to be pretty delicious once carbonated, I think! At bottling time, the beer had a final gravity of 1.014, down from 1.057. This works out to 5.7% abv.
I primed two 5-L kegs with 1.5 tbs. corn sugar each, and filled them with beer. This left 2.2 gallons, which I primed with 1.8 oz. of corn sugar boiled in 1 cup water, to achieve carbonation of 2.4 volumes. The result was 6 22-oz. bottles, 2 18-oz. bottles, and 9 12-oz. bottles.
Today was a bit of “housekeeping” with my two latest brews–one batch to bottle, one batch to transfer to the secondary fermenter.
Vaalbara Session IPA
After two weeks of dry-hopping, I was ready to bottle this batch. The final gravity was 1.011; with a starting gravity of 1.045, this works out to 4.6% abv. The flavor and aroma are both quite pleasant!
The final yield as two 5-L mini-kegs (each primed with 1.5 tbs corn sugar), 3 12-oz. bottles (primed with one carbonation drop each), and 2 22-oz. bottles (primed with two carbonation drops each). Given the small volume that was not kegged, I didn’t feel the desire to mess around with corn sugar.
Edmund Fitzgerald Porter Clone
This beer has been in the primary for just over two weeks, so it was high time to move it to the secondary fermenter. The gravity is down to 1.016 from 1.060, or about 5.8% abv. Even better, it’s delicious! The beer has a nice roasty flavor (thank you, roasted barley!), black color, and is very definitely a “robust” porter. I’m going to let it sit in the secondary fermenter for at least two weeks, at around 66°.
In other news…
I tapped one of the Gondwana Pale Ale 1.1 mini-kegs. The beer is quite tasty, with well-balanced hops and malts, as well as a fantastic Citra hop aroma. The recipe is a keeper! If I have any minor complaint at the moment, it is that the carbonation is a little lower than I might like. I suspect this is because the keg has been kept cool (~66°), so a few more weeks of conditioning and carbonation are in order for the other keg.