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.

Moving the Red Lager

I just moved the red lager into the aging vessel to let it clear up a bit more.  Fermentation was strong, ending at 1.002.  As such, we have a solid 4% lager for drinking on the deck this summer.  I plan to bottle the beer in late April so it has a good eight to ten weeks of secondary time.  A few weeks of carbonation and its Red Squirrel Lager time!

Moving the Pale Ale

While moving the pale ale today, I decided to try dry-hopping for the first time.  Recently, a friend gave be some home-grown Nugget hops.  For experimental value, I used two 2.5 gallon carboys - one for the original pale ale and the other for the pale ale with the Nugget hops.  I added half an ounce of the hop flowers for the two week secondary period.  Here's to a little more hoppiness.

Finishing gravity: 1.010 (4.3% ABV)

Moving the Pumpkin Ale

We moved the pumpkin ale to the secondary vessel and added another 30 oz. of canned organic pumpkin. Additionally, I added 1/2 tsp. of pectic enzyme, hopefully, to help break down the pumpkin and add more flavor to the finished beer. Adding the pumpkin was no easy task. Unlike fruit puree that just slides in through a funnel, the pumpkin was thick and needed to be prodded into the glass carboy. Messy and time-consuming.

Finishing gravity: 1.012 (about 4.3% ABV)

Holiday Beer Update

The addition of the new yeast definitely re-started fermentation. The finishing gravity was 1.020 - not a phenomenal end result but reasonable. Essentially, this leaves us with an ABV of about 5%. The flavors (or potential off-flavors) won't be evident until later though, once the aging period is over. We'll see.

Bottling the Saison and Holiday Beer Troubles

Yesterday we bottled the Saison du Grassklippare (Lawnmower Saison). Forty-one 12-oz bottles and one mini-keg (since I plan on uncapping this at our end of the summer BBQ). A quick taste expressed positive results - nice, medium hops and light-body will mean a very refreshing beer. A little time for carbonation and we likely have a winner.

Final gravity: 1.010
Estimated ABV: 4.5%

And now for the dissapointing news: The yeast did not fully attenuate the holiday beer. I moved it from the primary fermenter into another vessel and added some dry yeast. We now have renewed fermentation but not with the same yeast strain. Hopefully, this doesn't result in off flavors. Only time will tell.

Moving the Saison

This weekend we moved the saison into a secondary vessel for a brief aging period (actually, more of a settling period). A very healthy fermentation period left us with a finishing gravity of 1.010 (around 4.5% alcohol). In a few weeks we will bottle this refreshing thirst quencher to help us get through the hot August and September months. Until then....

Moving the Amber, et al.

Today I moved the amber-based experimental beers into two secondary aging vessels. Half of the beer went into a smaller, 2.5 gallon carboy - this half will be the amber "control" beer and Old Tjikko #2 (when I add the spruce essence at bottling). The other half went into a 5 gallon carboy - I first added just over 3 lbs. of sweet cherry puree and then siphoned the beer on top of it. Since the cherry puree is full of fermentable sugars, this should renew fermentation and, thus, there needs to be a little more room than the other half of the brew (which is done with active fermentation).

Right now the "finishing" gravity is 1.010, meaning about 3.7% ABV for the amber beer and Old Tjikko #2. The cherry beer half should ferment a bit more so we shall see it's final gravity in a few weeks.

Moving the Elderflower Ale

Today's a snow day here in the DC area. As such, it was a perfect day to take care of some beer business. We moved the Elderflower Ale #2 to the secondary aging vessel - in this case, a one gallon glass jug with an airlock. I have high hopes for the flavor because of the DME (versus pure cane sugar). As for the alcohol content, not so great. With only about 50% attenuation, the alcohol content will be just over 2% ABV. Either way, experimental beers are about taste, not pure drunkenness - that's just a bonus for some.

Moving the AltBier

After two full weeks, last night I moved the altbier to the secondary (aging) vessel. The yeast had a bit of trouble getting started at lower temperatures, so after the first day I moved it upstairs. When the bubbles slowed down dramatically (a week later), I brought the carboy down to the basement.

It looks and smells just right - nice copper color, hoppy aroma. Some January/February time on the basement floor should allow it to age at near lager temperatures. And then, drinking time!

Finishing gravity is about 1.008 (ABV should be around 4.25%).

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!

Moving the Pale Ale

Last night we moved the Pale Ale from the primary fermentation vessel to the secondary aging vessel. There was a heck of a lot of yeast/hops/etc. in the bottom of the initial carboy; however, the brew was very clear after moving and straining it. Finishing gravity is around 1.006, resulting in about 3.7% ABV.

Note: This beer is tentatively named Trojan Celebration Ale but, if Southern Cal doesn't win against UCLA this weekend, it will be re-named Trojan Condolence Ale.

El Hefe and Crazy Bear Update

Last night we moved the El Hefe from the primary fermentation vessel to the secondary aging vessel. I don't actually intend to keep it in the secondary for more than a week, as I prefer to bottle age it. Why secondary then? While hefeweizens are supposed to be hazy, I still think it would be beneficial to allow some of the larger sediment to settle out prior to bottling. Moving from vessel to vessel helps do that. Finishing gravity: 1.010. Estimated ABV should be 4.80%.

Also, I drank the final bottle of the regular stock of Crazy Bear Honey Nut Brown Ale last night. It was a bittersweet moment (not the flavor) because this was my first blue ribbon beer; but, it does open up space for new brews. The next (and last) time this beer will touch my tongue is when we have the 2009 Brewing Year Recap party. Until then....