2011年3月31日,星期四

茉莉-芙蓉夏季啤酒品尝

该批次开始于同一批次的下半年 基础啤酒 那 produced the 希瑟·格鲁特; the only difference between the two was 那 they had different 添加鲜花 at bottling.  It is amazing how much impact the flowers have on the entire character of the beer, from the appearance 到 flavor. 

芙蓉是一朵有趣的花(萼片 technically, i.e the part of the flower 那 isn't the petal), widely used in beverages around the equator. 的 most notable characteristic is the bright red color the dried flowers impart to whatever liquid they are steeped in. 的 flavor of hibiscus is tart and cranberry like, making it an interesting addition to either a refreshing summer beer, or a holiday beer.

茉莉花的香气最常在冲泡前散布到绿茶中(尽管我也已经看到它们包含在茶叶中)。  挥发性化合物非常细腻,因此应尽可能在后期添加茉莉花。 brewing process is a good idea.

我真的很满意这种口味,但是当天气如此沉闷时,清淡/水果的味道很难完全欣赏。

的 addition of hibiscus makes for a striking summer ale.茉莉花芙蓉夏季啤酒

出现 – Talk about a red ale! (Although if pushed I'd have to call it more pink than red). Almost clear, with a slight haze 那 will 希望随着年龄的增长而退学。头部紧/白,徘徊了几分钟。

– Tart berry aroma with some floral aspects. 的 jasmine comes off slightly soapy, but the fruity hibiscus takes the lead. 的re isn't much of the yeast or 麦芽 character I smelled in the heather/lavender half of the batch.

味道 – Smooth and mild with a slight tartness 那 is only marginally stronger than the other half of the batch. This one tastes cleaner as well, it makes me wonder how much of 那 rustic character was the yeast and how much was the heather. Light cranberry flavor makes it really quenching. Subtle bready 麦芽 lets you know it isn't a “malt” beverage.

口感 –中等轻度的身体,中等碳酸。这可能需要更多的碳酸化作用。这样,spritzy补充了淡/脆啤酒。

饮用性& 笔记 – This 将 be a great summer beer (not 那 I'm looking forward 到 hot season here in DC). 的 lack of bitterness makes this something 那 can be drank quickly, while the flowers and slight tartness keep it balanced.

2011年3月30日,星期三

希瑟·艾尔品尝

A few years ago Sam Adams ran a commercial 那 said,"酒花 are to beer what grapes are to wine."  well obviously 那 isn't true, but hops and beer are certainly synonyms.  That hasn't always been the case though, 500 years ago brewers added lots of other herbs and spices 那 provided counterpoint 到 麦芽 sweetness of beer.  One example of 那 practice was the people of 苏格兰,收集希瑟花(技巧)来增加啤酒的味道。

我的 第一次尝试石南花强麦 事实证明,尽管没有啤酒花苦味,但仍能保持良好的平衡。 I've been told 那 heather (especially 可以煮沸以提取一些苦味,但我决定将花浸泡在热水中以提取芳香剂。 平衡来自乳杆菌和单宁的少量酸度,这些酸是从添加到初次发酵中的少量橡木块中获得的。 I was hoping for a bit more lactic sourness, but hopefully 那 将 come with more time in the bottle.

希瑟强麦酒,自制的稀奶油。Last week this batch took 4th place (out of 16 beers) in the DC 家酿ers Cherry Blossom competition.  Oddly 那 was the same spot my 蜂蜜小麦花酸 去年降落。

希瑟·格鲁特

出现 – Hazy pale-amber beer (looks the part of a historic ale, a bit darker than I expected for just Maris Otter and wheat 麦芽). 的 head is white and has decent retention despite the lack of hops.

– Floral, meadow, a bit yeasty. 的 heather aromatics are 在bout the right level for me, although I think it may improve as they soften and integrate into the aroma over the next few months.

味道 – 的 heather permeates the flavor mingling with the earthy yeastiness and grainy 麦芽. 的 lactic acid provides a slight lemony tartness, but it really isn't sour 在ll. It has a great fresh quality to it 那 goes perfectly with spring. No bitterness, but it doesn't taste sweet or unbalanced.

口感 – Moderate body with a slight tannic roughness. 的 carbonation is medium-low, which goes well with the historic quality of the beer.

饮用性& 笔记 – I tend to like gruits with a few years of age on them, but this one has a mellow enough herbal character 那 it is drinkable just a few weeks after bottling. A nice complex, weird session beer. It 将 be interesting to see how this one changes as it ages.

2011年3月28日,星期一

将鲜花添加到Gruit中

希瑟茶,花了很多时间才能提供我想要的味道。大约一个月前,我发布了基地的食谱 我酿的稀奶油.  这是一个简单的食谱,很明显(没有),但也没有您期望的任何其他植物药。 I should say 那 I'm using gruit in the generic sense to mean a beer flavored with something besides hops, and not necessarily the 经典组合 桃金娘,欧草和野生迷迭香。几周后,当啤酒发酵出来并准备好装瓶时,我花了几个小时通过浸泡各种鲜花,品尝,混合和装瓶来沏茶。

薰衣草茶,颜色几乎看起来是假的。基础啤酒本身还不错,但是有点平淡。 The 乳杆菌 didn't add as much sourness as I was hoping for (especially considering there weren't any hops to inhibit it), but it did add a touch of acidity 那 helped balance the residual 麦芽 sweetness.  同样,我无法品尝橡木,但我怀疑添加的单宁有助于切碎麦芽。 The Scottish Heavy yeast strain was pretty clean, but it did leave some earthy/rustic character 那 really made the beer taste more "historic."

为了制作花茶,我用了法国媒体。 内置过滤器是一个不错的选择,尽管相对于我使用的希瑟而言,它有点小。 对于所有的花茶,我都会在煮沸后立即使用过滤水,浸泡时间约为5分钟。 煮沸似乎没有提取更多 desirable compounds than steeping, but 那 may not hold true if you are using other botanicals (flowers tend to have more delicate aromatics than barks or roots).

芙蓉茶,成品啤酒的颜色是't 那 dark (but it is still eye-catching.)闻完所有茶后,我决定将希瑟与薰衣草配对一半。 希瑟(Heather)具有良好的干草/草甸香气,在啤酒花将其取代之前,已在许多苏格兰啤酒中使用。 The 我从那里订购的地方 sells just the flowers (as opposed 到 type sold 在 homebrew store 那 still has the stems 在tached).  仍然用两盎司的石南花蘸了足够的水来提取2.5杯茶。 薰衣草更有效(想像花香或肥皂)。 I had read 那 culinary lavender tends to have a more food friendly aroma, but I could only find English lavender (although 那 is one of the flowers Southampton uses in their excellent Cuvee des Fleurs)。  我在半杯水中只用了一个大汤匙,然后我只将两大汤匙的茶加了。

茉莉花茶,不加茶。对于下半部分,我想做一些更独特的事情。我决定将木槿花和茉莉花结合在一起。芙蓉是墨西哥甜水(牙买加)的传统调味品,通常在当地市场上可以买到。 它具有丰富的果香,酸果蔓和蔓越莓味,并具有美丽的石榴石色(Brasserie Dieu Du Ciel使用它可在 玫瑰红芙蓉)。  Jasmine has a very delicate floral aroma 那 is most often used in teas (阿凡达IPA 也可以使用Elysian Brewing Company的产品)。 我每浸一朵花都浸了一盎司 separately 用足够的水来获取1.5杯提取物。

在测试了啤酒样品上每种茶的测量量后,我按比例增加了比例。 那时,我只添加了预计量的2/3,为我提供了品尝和调整混合物的空间。 最后,我将两种混合物的口味都放到了我想要的位置略短的位置,依靠成品啤酒中的碳酸化来增强香气。 如果我有更大的野心,我可以在装瓶之前用我的碳水化合物瓶盖装碳酸盐样品。 我认为这是控制使用我新来的成分(并且没有常用量)的一种好方法。 Later this week I'll 发表评论 这批的两半

2011年3月23日,星期三

兰比奇/Gueuze 品尝 - Almost 的re

在过去的五年中,我非常擅长酿制酸啤酒,但是出色的自制Lambic总是让我望而却步。 My first batch was one of the worst beers I've ever brewed, and the second (while drinkable) wasn't 那 close 到 style.  几周后,我将酿造我的第五个Lambic(也是我希望自发发酵的第一个Lambic),因此似乎是时候进行我的第三次尝试了。

的 beer 我已经在我面前酿造了将近两年。 我在马萨诸塞州那个阳光明媚的六月天是第一次 执行混浊的泥浆 (my first 使用WYeast 兰比奇谷物糊制作的两种镜头)。 结果非常值得付出额外的努力,与我以前的批次相比,啤酒的总体特征更接近于商业化风格(尽管对酸的影响还很小)。 The turbid mash provides more complex dextrins and starches 那 the 酒神菌 needs for its long, slow fermentation.

这啤酒 煮了很久(超过五个 hours) with low alpha acid hops (historically some 兰比奇s were brewed with 50%的啤酒花和50%的新鲜啤酒花 低AA%品种,然后再由高AA%品种取代。 在装瓶之前,我在主酵母饼上将啤酒陈酿了15个月(该批次中的两加仑次级葡萄酒仍位于赤霞珠葡萄上)。

It's no Isabelle Proximus, but it is my best 兰比奇 to date.兰比奇 Mark III

出现 – 的 beer starts foaming as soon as the cap is removed. Pours a cloudy golden-yellow. 的 carbonation is strong enough 那 it stirred up the sediment making the beer hazier in the glass than it was in the bottle. 的 head is composed of coarse white bubbles; moderate-low retention despite the strong carbonation.

– It has 那 great classic “Lambic”鼻子:放克(农家,潮湿的地下室),新鲜的柠檬/葡萄柚皮, minerals, and a bit of wheat. As it warms there is a slightly cheesy aroma 那 surfaces (in a good way). 的 Brett strains did their job admirably.

味道 –香气与鼻子有着很多相同的复杂性,尤其是葡萄柚髓和农家布雷特。酸度柔和醇厚(如鲜榨橙汁)。酸度比我想要的位置低约1.5英寸,但实际上与较温和的年份相距不远 Drie Fonteinen Oude Gueuze.

口感 – Light and spritzy, really nice. Luckily the mouthfeel does not come off as tannic despite the hot sparge (the long boil and aging supposedly help to prevent 那).

饮用性& 笔记 – I'm really happy with how this batch turned out. It certainly would have been a good candidate for blending with a sourer sour, but I didn't want to dilute 那 great funky nose. 我刚寄了一瓶给国民 Homebrew Contest (Tennessee 区域),尽管我添加了几滴食品级乳酸,以使其更符合风格准则。

I decided to drink the beer out of the Lost Abbey glass 那 my 希瑟·格鲁特 前几天在当地比赛中为我赢了 (尽管实际上这只是一个 filmy pretext to mention 那 if you haven't read Tomme Arthur vs 的 World 这是我见过的最有趣的网络漫画 在xkcd之外 in awhile).

2011年3月21日,星期一

制造 a German White 葡萄酒

的 box came with all of the ingredients, and even served to hold the bag of must while pouring.最近几年,我已经用各种不同的东西(谷物,糖,水果等)制作酒精饮料。 主要是啤酒,但我也涉猎过蜂蜜酒,清酒,生姜啤酒和康普茶 as well. 葡萄酒是我所缺少的唯一主要的未蒸馏酒精类(尽管我已经 添加酿酒葡萄 几杯啤酒)。 可能花了很长时间,因为我真的每月喝酒不超过一次,然后仅仅是因为别人买了酒,或者我打开了一个酒瓶做饭。 It's not 那 I don't enjoy it, I just enjoy beer much more (and great beers cost the same as cheap wine)

一年前我读 从葡萄到葡萄酒 一本关于用葡萄酿造葡萄酒的书,但是对于我的第一批产品,我决定通过使用套件来尽可能地防止傻瓜。 Making 成套工具的葡萄酒尽可能地简单,已经从葡萄中分离出果汁,并且已经调整了葡萄汁(必须)的酸度和重力。 类似于制作蜂蜜,调整 发酵前的这些变量很重要,因为它们可以实现健康,完整的发酵(与酿造不同,正确的pH液pH和麦芽的缓冲能力使酵母的pH处于健康范围内)。

发酵开始前的白葡萄酒。的 WinExpert (选择原始的Liebfraumilch) kit I used suggested dissolving potassium sulfite (campden tablets) in 温水 for sanitizing equipment, but after the first stage I switched to my usual Star-San. 在葡萄酒酿造中,卫生似乎不太重要,这可能是因为您最终在葡萄酒中添加了稳定的化学物质, 杀死布雷塔菌纲和其他变质微生物。

“喝酒”的日子很容易,我买的试剂盒要求用水稀释浓缩的葡萄汁,剧烈搅拌以溶解氧气,并加入干酵母。 澄清剂之一是膨润土,它在温水中水合,并在此时也添加到必须的物质中。 我决定给酵母(Premier Cuvee)补水 warm water 即使工具包没有要求,也可以让他们有一个更健康的开始。 重要的是要注意,六加仑似乎是家用葡萄酒套件的标准配置,因此,如果按照这种路线行驶,您将拥有比在6或6.5加仑的碳酸瓶(我购买的7.9加仑的水桶)中进行舒适发酵所必须的更多。

低矮的krausen看起来很奇怪,低蛋白阻止它像某些啤酒一样生长。发酵开始迅速,不到24小时后迅速冒泡。  Unlike wort, the must contains mostly simple mono- or disaccharides 那 the yeast make quick work of. 就像啤酒一样,葡萄酒酵母具有不同的建议发酵温度范围, 白葡萄酒品系趋于凉爽,而红葡萄酒则更发酵(我的批次的环境温度低至60 s)。  的re was a great 采访Shea Comfort 在他讨论的星期日会议上 the complementary fruity flavors 那 wine yeast can produce (I've been thinking of brewing a Flanders Red with BM45 since I listened to it).

在发酵平静下来之后,但在衰减完成之前,我将酒放在小桶里。 这似乎是最好的选择,因为我可以用二氧化碳冲洗小桶,因此顶部空间并不重要。  I took the extra wine 那 didn't fit in the keg and used it to make 白葡萄酒醋.

All of the chemicals 那 went into making this wine did bother me a bit.再过几周,葡萄酒就完全变质了,读数趋于稳定。 与受啤酒花保护的啤酒不同,葡萄酒几乎总是被亚硫酸盐和/或山梨酸盐保护。 我的工具包随附了这些以及其他细化剂,即鱼胶(从鱼bladder中提取的纯化的胶原蛋白,还用于清除一些英式桶装啤酒)。 这也是葡萄酒重新变甜的要点,这比试图以适当的甜度停止发酵要容易得多。 作为德国白人,装备包附带了 加了大份的“ F包”甜味果汁(尝起来有点松脆),在添加了一半左右后,一个样品告诉我,它足以满足我的口味。

指示要求我把酒架子好 几周后再次装瓶,但我没有解决。 此时,我装瓶有点晚了,但是花费的时间比我打算对它进行“适当”处理所需的30个贴有标签的葡萄酒瓶,软木塞和软木塞要更长的时间。  我的 initial plan was to just bottle/cap in bombers, but I decided to go 那 extra mile.

葡萄酒的样品 到目前为止,还不错,热带水果香气不错,干净而脆。 甜味微妙,冷藏后应该是夏季的好酒。 这当然是一个有趣的过程,但是我觉得我更像是从宜家整理了一个书架,而不是真正地创造出自己的东西。 甚至酿造成套工具提取啤酒 感觉像您更投入(浸泡,煮沸,跳跃等...)。 酿造出优质的葡萄酒要比酿造葡萄酒的过程更多地取决于酿造必备品的条件(生长条件,收获,压碎)。 我喜欢酿造啤酒的一件事 是我可以买 与世界上最好的啤酒厂相同的原料。

WinExpert选择原始Liebfraumilch

1/16/11用Campden片剂(24加仑1/2加仑)消毒。

微波1/2加仑滤水4分钟,并与膨润土包一起添加到初级中。

混合在集中的必须。加入凉爽的过滤水至6加仑。剧烈搅拌了几分钟。 OG 1.088。

保湿总理酒窖 酵母和投。低温至60s左右的环境温度。 第二天强烈发酵。

2011年1月28日挂在小桶上进行备用。有点晚了,本该以1.010的价格下降到1.004。

2011年2月10日的重力下降到了0.998(低于12%ABV),正好是应该的。加入亚硫酸盐和山梨酸酯并搅拌 大力。加入了大约一半的“ F pack”,因为它非常甜,味道有点浓郁。加入Isinglass并再次搅拌,最后没有溶液中有CO2逸出。封入二氧化碳并重新密封以使其沉降/清除。

11/3/27瓶装,产生25个塞塞的750 s。 很容易,因为不需要启动或装满架子,所以酒看起来很透明。 最后两个瓶子在生产线上加了一点空气,所以我将它们放在冰箱中以便进行早期采样。 我装瓶晚了几个星期,但酒似乎还不错。

11/4/27 一个月 从装瓶起,它清晰,干净且果味浓郁。 我希望它没有那么甜,尽管1.004的重力很强(简单的糖杀死了我)。

2011年3月16日,星期三

柏林魏斯品尝

自酿造以来的将近11个月,我的第一次品尝有点落后 最近的柏林人魏塞.  与传统的柏林啤酒Weisse相比,这批葡萄酒的重力比重(1.045)略高,但是我在这里品尝的一半被稀释为更高的标准1.033。 批次中较强的部分仍然处于各种微生物和一些橡树立方的次要位置。 这可能是链接到我的更好的帖子 柏林品尝/访谈 with BBR

尽管与其他酸味风格相比,柏林味啤酒的酿造工艺还是很容易的,但它仍然是服务不足的风格。 我的版本比我所采样的大多数商业版本具有更多的酸度和时髦性,但是它在比赛中总是表现出色(而且更重要的是,我喜欢它)。 我希望我能在几周后得到类似的结果 2011 NHC 第一轮(我要去田纳西州纳什维尔)。 还有其他人在那里发送啤酒吗?我正在输入类别17a,17b,17e,22b,22c和23。

柏林Weisse 3

Wish my Berliner Weisse was a bit clearer, but 那 将 come with more time.
出现 – 的 carbonation is strong enough 那 the bottle starts foaming up when I crack it open, not surprising with 3.6+ volumes of CO2. Pale (Budweiser) yellow with a slight haze even 在 cellar temps. 的 swirling bubbles keep the stark white head inflated.

–酸的苹果,略带霉味,有花香。比我的上一个柏林人干净一点,但仍然有很多芳香。

味道 – 的 acidity comes through as the dominant character on the first sip, tart up front and acidic in the finish. 的 wheaty/doughy 麦芽 comes across as a bit sweet despite how dry the beer is.

口感 – 的 high carbonation helps to prevent it from feeling too thin (not tannic or astringent), crisp is probably the right word.

饮用性& 笔记 – Really drinkable if you like sour. I'm really happy with how this one turned out. I think Berliner Weisse is the first style 那 I've dialed 到 point 那 there isn't anything I would change on my next batch.

2011年3月14日,星期一

维护布雷特和拉克托文化

Brewing sour beer can get expensive with things like oak barrels, a second set of gear, and fruit. I think it is worth spending the extra money for anything 那 将 improve the quality of the beer (especially when you consider how much top-shelf commercial sours can cost), but there are some areas where saving a few bucks doesn't mean sacrificing anything. One of those areas is maintaining your own microbial cultures, which not only saves money but also adds convenience and allows spontaneity when brewing sours.

如果您定期酿造酸味,并知道哪种菌株对您有适当的风味和发酵特性,那么保持文化只是我的建议。如果您刚开始酿造酸啤酒,我’d建议您尝试不同的菌株,并在选择哪种菌株之前先查看哪种菌株适合您的味觉和酿造风格。

If you want to keep cultures on slants or streaked on agar plates 那 is an option. This method has never appealed to me because it takes special equipment (although not much) and time to build a culture back up to a pitchable quantity. If this is something you are interested in then I would suggest picking up a copy of 酵母 由Jamil Zainasheff和Chris White撰写。即使你想跟随我“lazy” method, it might also be worth keeping plates so 那 you can start over with a known culture if the microbes in a starter die or mutate.

我的两个微生物发酵剂Brett B和Lacto。有两种方法可以使微生物发酵剂保持在现有状态,您可以选择分别传播单个菌株,也可以选择单个混合培养。各个菌株可能更易于维护,因为每种微生物都有某些理想的条件,可能与另一种菌株不符。如果您想用布雷塔酵母菌而不是乳酸菌(Bactobacillus)酿造啤酒,那么不同的文化也可以为您提供更大的灵活性。或者,保持混合“house”培养可以提高复杂性,因为可以在单个容器中维持多种不同的菌株。没有理由不能同时使用这两种方法,也没有理由不能同时使用混合方法,例如使用几种布雷特菌株进行单一培养,或者同时使用Lacto和Pedio。

I use growlers to store my cultures, although 750 ml bottles or one gallon glass jugs would work 也一样 No matter what vessel you select or what type of microbes you are growing make sure 那 you use a stopper and airlock to prevent oxygen and other microbes from getting into your culture.

I'm probably more lax with my sanitation then I should be, sanitizing the mouth of the fermenter (even flaming it as yeast ranchers do) would be the best process. You are afforded some protection 比较 to culturing 啤酒酵母 because the acid produced, high 在tenuation, and naturally funky character of the beers these cultures are used in 将 help to minimize the impact of any rogue strains.

I try to double the size of the cultures each time I feed them (something I picked up from keeping a sourdough starter). When I am ready to feed them I decant off enough of the spent wort so 那 when I double the volume I won’冒着发酵需要吹管的风险。

酒神菌 –布雷特菌可能是最容易维持的微生物,因为它的含量缓慢地发酵了麦芽汁中的复杂糊精。我每两个月用约1.030克麦芽汁(或者麦芽提取物或煮沸的最终产品)喂养我的Brett B培养物。我包括1/4茶匙的酵母营养素(我喜欢WYeast’s版本)。冷却了麦芽汁后,将其加入并摇匀培养物以溶解氧气,从而促进细胞生长。我将其保持在凉爽的地窖温度下,以减慢生长速度。

乳杆菌 –Lacto喜欢简单的糖,因此每夸脱我使用不含防腐剂的苹果汁和1/4茶匙的酵母营养素。苹果汁经过巴氏消毒,因此可以将其打开并直接添加到发酵剂中(尽管您也可以将其稀释至50%)。不像酵母 Lacto不需要氧气即可繁殖,但是少量不会伤害它。我已经读到有些人倒酒时要避免将苹果酸从果汁中倒入啤酒中,但是少量对我来说从来没有造成问题。冰箱温度是减慢其生命周期并防止其在两次进食之间死亡的好主意。添加一些粉笔可以帮助缓冲培养物产生的乳酸(Lacto不会’在低于pH〜3.8的条件下效果很好 每个温妮)。

小球菌 – Haven't tried Pedio yet, but either 麦芽 or apple juice based starter with some yeast nutrients should work well for it. 的re is some debate over whether Pedio benefits from the presence of oxygen or not, although I think you are safest without since some sources say 那 it can produce acetic acid when given access to air. Your only real concern here is 那, like 乳杆菌, it 将 produce a lot of lactic acid, so some chalk wouldn't be a bad idea (optimal pH for growth for 丹尼酵母 是5.0-5.5)。我不会担心培养物是否散发出黄油味,因为那里没有布雷特来清除产生的二乙酰基。

混合微生物培养 – A mixed culture should be kept in the refrigerator because the cold helps to retard the bacteria, preventing them from overwhelming the slower growing yeast. Starting with the slurry of a favorite batch is a good idea since you know how it is a good blend of microbes. Another is to keep an "everything" culture where you pitch in dregs from commercial and homebrew allowing the cultures 那 thrive to become dominant. Either way, I would still pitch fresh brewer’除培养酵母外,还可以确保健康的初级发酵。

For any type of culture it would be a good idea to feed it a few days before you want to use it just to make sure 那 the microbes are active before they are pitched. This is especially important if you are doing a 100%布雷特 fermentation or a similar technique where you are relying on the microbes to start fermenting quickly.

我问阿尔巴克 东海岸酵母 对于他对这个主题的看法,它证实了我的感觉:“一件容易的事是定期从沉积物中倒出“旧的”起始培养基,并添加新鲜的培养基并添加大量的营养素-每隔一个月左右说一次。然后冷藏直到可以使用为止。几年之内发生的事情是所有人的猜测。”

阿尔河和俄罗斯河都有分布的文化 烘干到橡木上 多维数据集/芯片。这种方法可以更轻松地分发文化,但是仍然需要定期刷新。这种方法比较耗时,因为您’d需要从木片开始发酵,使其浸泡,然后每隔几个月在架子上干燥。

如果您发现自己的文化存在任何问题(不再活跃,失去风味/香气/外观等),我建议您将其丢弃并从新的文化开始。一种新文化的小成本与一小批人浪费的金钱和精力相形见war。

去年夏天我 开始了柏林人魏瑟 用我的乳酸菌发酵剂。碰巧我只是 接受了采访 与James和Andy一起为Basic Brewing Radio制作了有关这种风格的音乐,并谈到了保持文化发展的话题。

2011年3月9日,星期三

比利时Dubbel和Brett

一整杯布雷特比利时布朗如果您喜欢酿造时髦的啤酒,那么可以准备各种微生物的发酵剂就很好了。 当我从一批批次或另一批批次中获得一些多余的麦芽汁或啤酒时,没有朝着正确的方向前进,或者看起来像是某些放克的好人选,那么我就有微生物利用这种情况。 我每月或每两个月喂一次Brett / Lacto发酵剂,要么加额外的发酵麦芽汁,要么用一批啤酒煮成最终的运行。 特别是Lacto可能应该更频繁地喂食,但是6个月后似乎还不错。

去年春天,奥黛丽想为她的5月16日生日酿造比利时琥珀。  We came up with a 配方和酿造 它,但结果比琥珀色更棕色。 我认为偷两夸脱并添加一些布雷特·布鲁克斯(Brett Brux)初学者很有趣,看看我们最终会变成什么样的角色。有趣的是,加入一些放克啤酒后啤酒如何变化 compared to the 干净的部分.

布雷特516

那没有'持续时间很长,但鞋带很好。出现 – Brown 在 the top of the tapered glass, but amber towards the bottom. Clear when held 到 light, with small bubbles rising slowly though it. 的 head is off-white, with fine bubbles, and good retention (beautiful lacing). Nice looking beer.

– Nice combination of fruit (red grapes), spicy/dusty Brett, and a bit of bready 麦芽. Complex and funky without being too aggressive.

味道 – Dry, with more earthy funk than I got in the nose. 的 finish is long and slow, with leather, hints of toasty chocolate 麦芽, and prunes. Minimal bitterness, and only a suggestion of its alcoholic strength.

口感 –这种感觉应该比啤酒更饱满,但这种干燥应该在前面,但是表面很薄。中等碳酸化,将进一步阻碍。只是干涩一点。

饮用性& 笔记 – At almost a year old this beer is doing well. 的 White Labs Brett Brux in secondary did much better in this beer than when I used it in primary for the 布雷特·帕尔·艾尔.

2011年3月7日,星期一

Rye 赛生和Brett

内特先将Brett Blend#1摇一摇,然后再将其放入麦芽汁中。采样最近装好的瓶子后 麦肯齐的Saison Vautour在我那时 参观啤酒厂,并从瑞安(Ryan)和杰拉德(Gerard)(酿酒师)那里获得了有关其制作方法的一些详细信息,这启发了我按照相同的思路酿造某种东西。  捣碎的糊状食物大多是pils,有一部分健康的麦芽黑麦,还有一些食糖,以提高发酵能力。 它开始用White Labs 赛生 II在锥形发酵罐中发酵几天,然后泵入使用良好的 oak wine barrel to dance with the resident 屋 bugs (souring doesn't take long, we got to sample the batch 那 was in the barrel and after just a few months it was about ready to bottle).

我和我的朋友内特(Nate)自从制作了一款 慕尼黑(麦特)波特 大约一年前。 He is a big fan of saisons 那 have a bit of a funk, especially 的 Bruery's 赛生 de Lente (顺便说一下,如果还没有的话,不久后应该会再次出现),所以他当然喜欢这个计划。

在过去的几个月中,我有五年历史的大麦破碎机工厂的压路机 一直没有抓住并通过井喂谷物(导致频繁的起停)。为了解决这个问题,自购买以来,我第一次彻底拆卸了磨机进行清洁, 但是当我放回原处时,我必须比以前进一步拧紧滚筒(我真的需要购买一套塞尺)。   结果,这批我的效率 jumped 从我通常的70%提高到80% 这并不是什么大不了的事情,因为我们最初计划添加约10%的食糖,幸运的是,我们检查了煮沸前的重力并将其跳过。

将Brett推入Rye 赛生。我想从东海岸酵母菌那里得到农家乐Saison,但是 Princeton 家酿 was out 等到我停下来的时候 取而代之的是,我拿起了Saison Brasserie Blend“几种Saison酵母的混合物”和Brett Blend#1“三个来自兰比生产商的单独的Brettanomyces分离株”。 Usually I'm an advocate 与布雷特一起添加 brewer's yeast 在初级发酵中,但是对于这种啤酒,我想要一个克制的放克(和Brett Blend#1听起来像它赋予了很多特色)。 After pitching the yeast I placed 将发酵罐放在我的烧开水壶中,放到散热器上 82 F (wort temperature) 它用巨大的克劳森(Krausen)快速发酵。发酵完成后,我们折腾到中学,并把布雷特(Brett)推销出去。 在瓶装之前,我会花几个月的时间使其变干并变得时髦。

培根黑麦赛森

配方细节
----------------------
批次大小(加仑):5.00
总谷物(磅):12.00
预计的OG:1.069
预期的SRM:4.5
预期的IBU:34.1
啤酒厂效率:80%
麦汁煮沸时间:90分钟

粮食
-------
75.0%-9.00磅德国比尔森
25.0%-3.00磅黑麦麦芽

酒花
-------
1.50盎司施蒂安·戈尔丁斯(Styrian Goldings)(颗粒,4.95%AA)@ 60分钟。
1.00盎司施蒂里安·戈丁(Styrian Goldings)(颗粒,4.95%AA)@ 10分钟。

附加功能
--------
0.50 Whirlfloc @ 15分钟
0.50茶匙酵母营养素@ 15分钟。

酵母
-------
东海岸酵母-Saison Brasserie Blend
东海岸酵母-布雷特混合#1

水剖面
-----------------
简介:华盛顿特区

混搭时间表
-------------------
休憩休息75分钟@ 150 F

笔记
-------
与内特一起酿制2/6/11

大致基于麦肯锡的Saison Vautour。

缓慢喷射,但不粘。喷水 ~180 F.

收集了7加仑1.053的运行量。原本计划添加约10%的糖,但是 gravity 仅从混搭中就已经足够高了。

冷却至75 F,将ECY 赛生 Brasserie放在包装中。在两个水壶内放散热器,以保持温度稳定。

Blow-off tube going by the following morning. When I got home from work 那 day the fermentation had calmed down, I measured the wort temp 在 82楼.

2/24/11 Down to 1.010, racked to secondary and pitched Al's Brett Blend #1 (beer tasted good but a bit more banana than I like is a saison, 那 ester should age/ferment out though).  置于凉爽的室温〜62F。

11年5月1日仍在1.008附近,仍需要更多时间衰减。

11/9/25跌至1.004,足够接近。 装满4盎司的蔗糖。

11/12/8碳化和更多的时间使这变成了一个很棒的乡村风格, 完整的品尝笔记.

2011年3月3日,星期四

您会选择哪种酿造升级?

AJ's Brew House,大而水煮。酿造更好的啤酒-31%
有更多时间酿造 - 28%
有更多的空间存储发酵罐/瓶 - 16%
冲泡大批量-8%
跳过装瓶/装瓶-8%
购买较便宜的原料-6%

这次民意调查有点有趣。  Not surprised 那 "Brew better beer" came out the winner (no one thinks 那 every batch they brew is perfect). 

时间和空间显然是许多酿酒商的局限性。  After spending the last 18 months living in a 屋 after years in an apartment it is still a relief not to worry about where to store an extra case of beer (to make things even easier I'm planning to get an A/C unit and some insulation for my basement bottle/barrel room before the summer heat hits).  It is certainly nice not having to store fermenters or bottles 在 my parents' 屋 500 miles away like I was doing for awhile.

Finding time can be annoying sometimes (I know a lot of people have it worse than me), but I usually don't have much trouble blocking off a Saturday to brew every few weeks (it helps 那 I don't have a kid, dog, long commute, or many friends who aren't 一边冲泡一边闲逛)。  I've also been brewing on the same basic system long enough 那 for most batches (not counting decoction or turbid mash etc...) I'm on autopilot and can get other stuff done during the mash/boil.

我仍在考虑构建一个更大的系统的想法,但是我酿造的啤酒太多了。 进行分批处理(例如,将酸变半,让一半保持清洁)或将桶装满会比较有趣。  我相信我最终会做到的。  的 thing I like about five gallon batches is 那 I can still lift everything on my own and move it around to solve problems as needed. 

慢跑/装瓶当然不是我最喜欢的活动,但似乎不像其他人那样困扰我。 显然,便宜的食材会很好,但我宁愿酿造比便宜的啤酒更好的啤酒(老实说,与许多其他啤酒相比,这是一个相当便宜的爱好)。

发表评论,说明选择选项的原因。 什么使您对装瓶感兴趣?您希望批量多大?

2011年3月1日,星期二

喝普林尼小克隆

在室温下用三盎司的干燥啤酒花两周后,再用另外三盎司的啤酒花干燥另一个月, 小克隆人普林尼 终于准备好喝了。  在品尝之前,我冒着举行派对的风险,但是 幸运的是,即使一个盛装30个啤酒书呆子的聚会也无法通过桶装10.5%ABV啤酒(或第二桶的酒桶) 美国苦酒)。

来自 我尝试过的朋友 俄罗斯河啤酒是 that my 在tempt 真是太该死了。  我的 friend Dyan thought 那 mine was slightly sweeter than the original; I agree, but I'm not sure if 那 sweetness is from the residual unfermentables from the 麦芽 (1.094 to 1.014 is pretty dry), or whether it is an impression from the fruity hops. 我发现我的版本的啤酒花性状拖曳了水果(柑橘和草莓),而不是像原来那样重。  I actually thought 那 the aroma of DIPA I brewed a year ago was closer (both had Amarillo/Simcoe, but 那 one had Columbus instead of Centennial).

小克隆人普林尼

小克隆人普林尼(Pliny)'s第二个表亲一经移除。出现 –略带朦胧的金色身体,有一些小跳点斑点。体面紧绷的白头,缓慢地跌落,后面系着漂亮的鞋带。

– Danker than I remembered with both pine and citrus (grapefruit especially). 的re is a fruitiness 那 comes across almost as strawberry fruit roll-ups. A clean ethanol burn blends with the hop aromatics.

味道 –很好的平衡感,足够的甜度可以平衡持久的苦味。饱满的啤酒花特征贯穿其中,充满了橙,葡萄柚,松树,水果,潮湿和啤酒花啤酒花的复杂混合物。苦味一直持续到最后,有助于掩盖淡淡的酒精性格。

口感 –中低碳酸,中等大小。 苦味徘徊了几分钟,当然使IBU规模最大。 Thin enough to guarantee 它不是美国的大麦酒。

饮用性& 笔记 –可以喝这么大的啤酒,但它仍然是大啤酒。 我实际上更希望Double IPA的重力更低一些,但这真是太棒了。