Bottling the Red Lager and Cream Ale

It was time to bottle both beers that were in the secondary conditioning stage. The Red Squirrel Lager had been lagering (sort of - I could only keep the temperature at around 50 - 60 degrees) for four months. It should be nice, smooth, and ideal for session drinking at this point. The Canada Goose Cream Ale conditioned for about a month. It also turned out good and clean. After the bottles carbonate, a batch will be traveling to Sweden to share with the fellow brewmasters who participated in the all-grain brew day for this ale. Final results: Red Squirrel Lager - one mini keg, thirty-seven 12oz. bottles Canada Goose Cream Ale - one mini keg, thirty-nine 12oz. bottles

Moving the Cream Ale

Today we moved the cream ale. Final gravity was 1.002 so it should be a good drinking beer at 5%. Also, it turned out pretty clear so positive results all around. Now for a nice conditioning period before bottling.

Brew Day - Canada Goose Cream Ale (AG)

Another brew day was upon us on Saturday.  A group of family and friends was on site to brew an all-grain version of a fan favorite, the Canada Goose Cream Ale.  Good times were had by all and we hopefully will have a solid beer as a final reward.
O.G.: 1.040
Ingredients:
7 lbs. Domestic 2-Row Barley
2 lbs. Flaked Corn
8 oz. Carapils speciality grains
2 oz. Cascade hops (bittering and aroma)

Bottling the Cream Ale

Last night we bottled the Canada Goose Cream Ale (second edition, so to speak). Looks great, smells great, tastes great. I can't wait to pop this beer after its carbonated. End count: fifty-one 12oz. bottles. I doubt this batch will last long.

Moving the Cream Ale

Last night I moved the second generation Canada Goose Cream Ale from the primary into the aging vessel. It looks nice and clean. A few more weeks in the secondary should settle any remaining particles. The first generation version of this beer was very good but it had more sediment in the bottles than I would have liked - the goal is none. Thus, we are already ahead of where we ended up with the last batch.

Final gravity - 1.008. ABV should be around 3.7%.

A quick note: I consider this beer to be the first brew in my 2010 line-up. Even though it started in 2009 (and is on the 2009 Brew Schedule), it won't be ready for consumption until well after the New Year. The last beer in my 2009 line-up is the Trojan Celebration Ale, which will be uncapping right before the 2009 year-end tasting party. Details to come!

Bottling, Tasting, and Brewing (oh, my!)

It was a long weekend but a busy one for the Brewhus. First off, we bottled the Broc Irish Stout and, frankly, this one is going to be a great one. Awesome dry stout taste with a clean finish... and that was on bottling day. A few weeks of conditioning and we will have a winner. End count: fifty-three 12oz. bottles.

Second, we uncapped Tomten's Jul Öl on Thanksgiving and it was fantastic. The aroma was full of holiday spice and the flavor was clean and magnificent. Even though we used 22oz. bombers, I expect they won't last very long. Better get 'em while they're hot (er, cold)!

Third, Friday was a brew day: Canada Goose Cream Ale. This is the second generation of this beer - that is, I previously brewed a cream ale under this label and, although it is not the exact same recipe, it should come out similar enough. Note: Brewing on day two of a four day weekend was really nice - plenty of time and no pressure. I need to find a similar weekend to do so again.

Starting gravity: 1.036

Ingredients:

6 lb. Gold LME
8 oz. Carapils specialty grains
2 oz. Cascade hops

Finally, after a solid win against our cross-town rivals, the pale ale is officially labeled Trojan Celebration Ale.