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Tophat665 · 05-05-2004, 07:41 AM

Actually, yeah. I have a couple of things on the rot at the moment.

Last weekend Will and I bottled the 5th incarnation of the Up All Night Extra Stout (with Espresso!), and racked our Imperial Steam Beer (or California Imperial Beer, if you prefer) - that one is plagued by a heaping helping of hops gunk in the fermenter, so it needs to be racked about four times to come mostly clean.

Last night, I racked our Münchner Dunkel and Doppelbock (Monkey's Dunkel and Defenestrator, respectively). Unfortunately I did the primary ferment too cold (one of the buckets I used was too wide for the temp controlled fridge, so they had to go in the big fridge at 40° ) so they're still very sweet and I am not sure how to proceed.

For those of you who do lagers, I normally do a week 50-55°, then rack, then three days at 68-72° to blow off the diacetyl, then two weeks at 40-45°, rack again, and then lager for a month or two at 33-37°. These guys have had a week around 40°, and I am wondering whether if it's too early in the process for a diacetyl rest to do any good.

What else? We recently did the first IPA in 4 years to come out well (Invisible Duck), and a very nice (if slightly pale to my eye) Dunkelweizen with just the perfect amounts of caramel and clove, and banana esters (young as it is it's very remeniscent of Bananas Foster).

I also still have three meads that have been in the carboys for over a year, a straight up orange blossom with Montpelier yeast (still bubbling away, with some toasted oak chips in there for character), a straight up clover with champagne yeast (just about finished - threw som oak chips and a couple of cloves in there), and a super complex clover honey/peach melomel with vanilla beans, saffron, cardamom and allspice (which tastes like lighter fluid and isopropyl at the moment. I may need to dilute it a bit.)

Coming up, we have a smoked beer competition, and since neither Will nor I care for Rauchbier, we're thinking about doing a smoked porter and a peat smoked Scottish Ale (80 shilling).

05-05-2004, 07:41 AM	#24 (permalink)
Tophat665 Minion of the scaléd ones Location: Northeast Jesusland	Actually, yeah. I have a couple of things on the rot at the moment. Last weekend Will and I bottled the 5th incarnation of the Up All Night Extra Stout (with Espresso!), and racked our Imperial Steam Beer (or California Imperial Beer, if you prefer) - that one is plagued by a heaping helping of hops gunk in the fermenter, so it needs to be racked about four times to come mostly clean. Last night, I racked our Münchner Dunkel and Doppelbock (Monkey's Dunkel and Defenestrator, respectively). Unfortunately I did the primary ferment too cold (one of the buckets I used was too wide for the temp controlled fridge, so they had to go in the big fridge at 40° ) so they're still very sweet and I am not sure how to proceed. For those of you who do lagers, I normally do a week 50-55°, then rack, then three days at 68-72° to blow off the diacetyl, then two weeks at 40-45°, rack again, and then lager for a month or two at 33-37°. These guys have had a week around 40°, and I am wondering whether if it's too early in the process for a diacetyl rest to do any good. What else? We recently did the first IPA in 4 years to come out well (Invisible Duck), and a very nice (if slightly pale to my eye) Dunkelweizen with just the perfect amounts of caramel and clove, and banana esters (young as it is it's very remeniscent of Bananas Foster). I also still have three meads that have been in the carboys for over a year, a straight up orange blossom with Montpelier yeast (still bubbling away, with some toasted oak chips in there for character), a straight up clover with champagne yeast (just about finished - threw som oak chips and a couple of cloves in there), and a super complex clover honey/peach melomel with vanilla beans, saffron, cardamom and allspice (which tastes like lighter fluid and isopropyl at the moment. I may need to dilute it a bit.) Coming up, we have a smoked beer competition, and since neither Will nor I care for Rauchbier, we're thinking about doing a smoked porter and a peat smoked Scottish Ale (80 shilling). __________________ Light a man a fire, and he will be warm while it burns. Set a man on fire, and he will be warm for the rest of his life. Last edited by Tophat665; 05-05-2004 at 08:20 AM..