This pun-fully named beer in the Munich Dunkel style fermented at 54° for 17 days, before it was raised to 68° on February 28. On March 6, I cold crashed it to 33°, and let it sit for an additional 16 days before kegging on March 22. At this point, the final gravity was 1.016, for an abv of 4.5%. I set to carbonating immediately–the sample I pulled a few days later is really, really tasty. I’m liking this beer so far, and it should be pretty exceptional once it has conditioned for another week or two.
I brewed this beer on March 10, and added the raspberry puree on March 14. To make the puree, I added about 1 cup of vodka and 18 oz of frozen raspberries to a blender. Then, I blended them until they were nice and pureed, before tossing them into the fermenter. I figured the vodka (which I ran first) would kill anything nasty in the blender (or anything remaining on the berries). I let this mixture ferment for another 12 days; by this point, the raspberry seeds, etc., had dropped to the bottom and the beer had cleared pretty nicely.
I kegged the brew on March 26. Final gravity was 1.011, down from 1.039. This works out to an abv of 3.8%. The beer has a nice pale pink color and a beautiful raspberry aroma. The raspberries come through nicely on the flavor, too, although the beer as a whole could use a bit more tartness and body. I’ll see if that perception remains accurate after carbonation. I was tempted to throw in some lactic acid, but figured it would be best to carbonate first and test if that helps.
I did a whole mess of kegging tonight, to clear out fermenter space and move along some projects.
First up was my Holy Helles (a Munich Helles), which I split into two 2.5 gallon kegs. The reason behind this was that I plan to enter it in the National Homebrew Competition, and also to serve it at Easter. I didn’t want to dose the Easter beer with gelatin (in case some of our guests don’t do gelatin), but don’t much care for the NHC one.
A few notes on the helles fermentation…on 21 January 2017, the gravity was down to 1.014. At this point, I raised the temperature from 50° to 68° for a diacetyl rest. I left it at this temperature for about a week, and then dropped it down to 34° until kegging.
Final gravity was 1.012, a touch higher than predicted (1.010). With a starting gravity of 1.047, this equals 4.6% abv. That should make a nice, drinkable beer!
Next, I kegged the First Amendment Blonde Ale. Final gravity was 1.011, down from a starting gravity 1.051, for 5.2% abv. I hit my numbers perfectly on this batch–wow, what a nice treat!
I’m storing these beers at 34°, and force carbonating the blonde ale right away.
Good Riddance Pale Ale, after 20 days in the primary fermenter, was down to 1.011 from a starting gravity of 1.053. This equates to 5.6% abv. As I kegged the beer, I added a weighted mesh bag with the dry hops (1 oz. Amarillo hop pellets, 1 oz. Falconer’s Flight 7C’s hop pellets). I’ll be letting this sit at ~68° under carbonation pressure for at least a few days before serving.
Eagle Face Oatmeal Stout (1.4) had been in the primary fermenter for 15 days. It had a starting gravity of 1.060 and a final gravity of 1.019, equal to 5.4% abv. The gravity was a few points more attenuated than expected–most likely due to the slightly lower-than-normal mash temperature for this particular iteration.
This whole undertaking was a good reminder of why I am glad I was able to switch over to kegging–it took barely an hour to sanitize the kegs, keg the beers, clean my transfer equipment, and set the fermenters to soak! I would have needed up to twice that time for bottling!
I’ve gotten two of my batches kegged during the past couple of days.
First up was Fade to Black IPA. Final gravity was 1.016 (down from 1.065), for an abv of 6.5%. I added the dry hops at the time of kegging, on November 27. The beer just went on-line tonight (4 days later), and is pretty tasty even at this young state. The balance of roasty malts and earthy hops promises to shape up as something special!
The Odell Isolation Ale Clone was kegged on November 30. Starting gravity was 1.061, final gravity was 1.015, and thus the beer is 5.9% abv. I am currently carbonating this, and it will go into the rotation once a tap has freed up. At the time of kegging, the beer was gloriously clear and flavorful.
My smoked porter has been in the primary fermenter for 13 days, coasting along at around 66°. So, I kegged it tonight. Final gravity was 1.016, down from 1.060, for 5.8% abv. The aroma and flavor are pretty darned delicious! The level of smokiness is just about perfect for my palate, too. Everything is carbonating and conditioning now at 40°.