What’s everyone brewing?
I’ve just bottled something. Went for the parameters in beersmith of a wee heavy. Came out pretty nice, pre-carbonation.
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I got my bock to finally attenuate after putting a tsp of amylase enzyme into it, it was stuck at 1.025 and now finished at 1.008 so I just recently kegged that. I’m planning on bottling my wild yeast saison this weekend. It had the same wort as the bock, but the wild yeast did not care about the longer chain dextrins and just fermented everything anyway.
I have a new wild yeast capture that might be promising. And another capture that looks like it’s ready for risking a batch of beer on. So I need to get that planned out. I got a bunch of Kernza (perennial grain) so I may try that with it in a saison-like beer.
I just got done with a cyser that didn’t come out quite like I wanted. Every bottle a headache, probably bad process on my part.
What I really want to do is make a huge, black, rich big beer, something like a dark Belgian penta.
…But not until I’ve got my process perfect. In the meantime I might do something warming for the coming spring showers. Maybe a porter?
One of the biggest suspects in this cyser story is metabisulfite treatment that might have happened to apples. I do not know the exact mechanism, but lots of people complained about headache if that was used with apples (and many recipes call for its use, IMO totally unjustified) or in apple juice in factory. Same thing about grapes. Differential is quite clear.
I’m doing some experiments with alternative sugars for “mead”. I have maple syrup and blue agave syrup batches going right now!
nice. did you add anything to them or just straight up water and yeast?
I used some DAP and fermaid-o (especially because agave is high fructose) but other than that just water and yeast! I plan on fortifying half the blue agave batch with silver tequila as well!
