In lieu of brewing, I managed to get some racking done, about 20 gallons worth. The two batches of cider from the cider pressing are now put up to age for a while. The cider from the buy wasn't so lucky -- I appear to have some preservative-laden stuff in those batches. The maple cider, which I was most excited about, hasn't started fermenting even after 3 doses of yeast. The other one, which I was planning to spike with brown sugar and raisins, managed to ferment somehow, so I'll be keeping that a straight cider rather than pushing it by adding more sugar. Just for giggles, though, I racked it to a keg with a few toasted oak cubes.
While planning this racking session, I noticed that my Raspberry pseudo-Lambic had developed a few spots of mold on its pellicle. Time to rack that (and consign some tubing etc. to the "funky squad" -- Lambics have some nasty, tenacious bugs). That racking was the highlight of the night.
First, I had to deal with the clogging. Between the raspberries and the pellicle, there was enough solid matter to clog the siphon. Since I was siphoning directly to a keg through the liquid disconnect, I tried taking the shutoff valve and "poppet" assemblies out, to see if that freed things up. It worked -- it seems that the disconnect's shutoff assembly is most prone to blocking, rather than the actual keg post. Handy for getting the stuff in, if not out...
Then came the clean-up, probably the most disgusting one I've ever done (and not just brewing related -- I'm hard pressed to find a nastier clean-up I've ever done, and yes this includes diaper blowouts, vomits, fuzzy leftovers, etc.). Between the very thick, rugged pellicle, the slimy sediment, and the spent raspberry fragments, the texture was reminiscent of fish guts and/or roughly chopped animal lungs (Mmmm... Haggis). Of course it still smelled of vinegar and pickle juice which made it all the more disturbing (although, of course, preferable to the smell of fish guts). I was glad to finally get that all worked down the drain. Whew.
And to think, not two months ago, I had stuck a turkey baster into this, drawn out a sample, and actually ingested this stuff (it tasted ... good?). Perfect Steve, don't eat it moment, if you ask me.... ]]>
I'm at the Delta Montreal, the conference is at the Delta Centre-Ville (downtown). Oops. I don't know if the two are affiliated, but at least they're within a mile of each other, a very manageable walk. Since I'll be walking around anyway, I took the opportunity to explore and get my bearings (ok, ok, I got lost...) and found a late-night coffee shop/bistro that might have wireless, and a bagel shop just a block out of my way to the conference hotel.
Since the hotel restaurant looks quite pricey, I decided to check out Bieres et Compangie (via pubcrawler) for dinner. The Rue St. Laurent location is actually pretty close to the hotel. It was a touch pricey also, but worth the trip. I had a very yummy sausage sampler (3 sausages, sauerkraut, fries and mayo) with a Liefmann's Goudenband, and finished with a decent semi-sweet cider and a Hoegaarden. This place has a large enough glassware collection to serve each beer -- no matter how obscure -- in the proper glass, complete with brewery logo.
After dinner, I went exploring a bit more, turned down a little boulevard heading toward the Rue St. Denis, which I hear is the most happening street in Montreal. Apparently the happening part is a bit Northeast of here, and it was getting late so I walked the other way down St. Denis to get to Rue Sherbrooke and back to the Hotel. On the way, I passed a little hole-in-the-wall grocery store, the kind you usually see in urban areas with "WIC and EBT", or in a particularly amusing Minneapolis instance, "Goat Lamb Kidneys Phone Cards" painted on the windows.
In Montreal, these stores say "Biere et Vin" instead, which I find much more appealing so I ducked in. Not an earth-shattering beer selection of course: mostly the same old swill and malt likkers, with the Quebecois brewers Boreal (decent) and Unibroue (quite good) thrown in. The Unibroue here is just a touch over $5 Canadian compared to $8US in the states, with a wider variety available to boot. I could get used to this. I grabbed one I hadn't heard of (seigneuriale) as a nightcap and headed back to the hotel. On the way back, a little "rice rocket" style sportscar drove by blasting "Don't worry, be happy" on the stereo. That, I think, was the highlight of the night. ]]>
I now have 20 gallons of cider going. So far, I have only done one fancy batch, 5 gallons spiked with a pint of grade B maple syrup. All the others are on their way to being straight dry cider, one with my old favorite White Labs English Cider yeast, another with Lalvin D-47, and some with whatever yeast was hanging out on the apples.
The latter is looking quite promising. The juice came from the October 29 club pressing. I added some campden tablets (2 per gallon, so 60-100 ppm SO2), and a teaspoon each of pectic enzyme and chalk. The chalk was a lame attempt at keeving, which didn't happen, so I will probably leave it out in the future. The pectic enzyme caused the cider to drop clear overnight, and turn readable-through-the-carboy in another couple days. About Wednesdy (4 days after pressing), I took a gravity sample and noted no drop, but no infections either... Thursday, I finally saw some positive airlock pressure and a slight ring of bubbles. Saturday night, it started fermenting visibly, and was raging on Sunday.
One week's a pretty long lag time, but hopefully the sulfites killed most of the organisms that can make a truly wild cider go bad. The best part: while the White Labs English Cider yeast gives of a smell best described as "apple farts", the natural yeast fermentation is still giving off a soft, smooth, apple smell. If that keeps up, I might have to do a natural ferment with most of next years juice, and save the pitched yeast for a backup batch or any pasteurized juice I use. ]]>
One of the most popular bits of brewing advice is "never give up on a batch of beer". New brewers often ask "is my beer ruined?", to which almost any experienced brewer will answer "no!", almost automatically. It seems that it takes a picture of beer covered in white fur and crawling out of the fermenter devouring small woodland creatures until the Internet peanut gallery will finally write it off.
I'm not quite that dedicated. I needed another keg for the beers I currently have on deck, and grabbed the keg of Munich Dunkel I had written off early this year, due to a stuck fermentation that I couldn't get going again. I prepared to dump it, pulled the pressure release valve on the keg, and got a surprisingly loud hiss, followed by foam spraying everywhere. I hooked up a tap to empty it more neatly, and got pure foam out. On a lark, I de-pressurised it some more and got what liquid I could into a glass. It was clean, smooth, and rich. It tasted great. Part of me, no, most of me wanted to put it on tap, but....
I had already written it off about 9 months ago. It was a very light beer, and wouldn't normally keep that long. I needed the keg free, and had it about half-empty when I decided this was good beer I was dumping down the drain. Grr... I know how maddening it would be to have a great beer on tap, knowing I had dumped half of it.
So I told myself "it tastes oxidized... yep, definitely 'wet cardboard'" and kept emptying the keg. Maybe I'll take another stab at the style this year.
I still have a Dopplebock attempt from the same brew session, that's probably in the same state (lower gravity, tasty, massively overcarbonated). I've also written it off, but if anyone's interested I could be persuaded to rescue it, or at least a few "samples" for the curious. Otherwise, it's most likely going down the drain like the Dunkel, whenever I need the keg (which, with 20 gallons of cider and my normal brewing could be quite soon). ]]>
....
Since the last update, I've brewed a couple more batches, 5 gallons of Mild and 10 gallons of Alt. I'm really excited for the Alt, since it's pretty much a clone recipe for Uerige Classic, based on what information I can find about its production. If it turns out half as good, I'll be ecstatic. As for the mild... it's kind of hard to get too excited about one of those, since it's supposed to be a boring everyday easy-drinking beer. Still, it may be able to kick one of the bigger beers off tap, which might get me off my arse to bottle.
I also have 10 of 20 gallons of this year's ciders going. Saturday was the club cider pressing, and quite a blast. I'm definitely going next year, even if it's 35 and rainy. There's nothing like the taste of juice fresh out of the apples. It's almost a shame to ferment it (never thought I'd say that :-). Until I get my own orchard, this is definitely the coolest way to do cider.
In previous years, my ciders have all been the "add yeast and walk away" type. That's always been nice and simple, and gives good results, but I wanted to get fancier this year. Five gallons of the pressing juice is getting the usual treatment, but I'm also trying a natural fermentation on another 5 gallons. The next 10 gallons of cider will be split between a cider with maple syrup added, and a a cider with sugar (brown, turbinado, or maybe maple, I haven't decided) and raisins added. I hope this gives me enough cider to have on tap for most of next year, as well as some in bottles for the years to come. ]]>
And all because I couldn't wait 2-3 weeks for some bulk unpasteurized, preservative-free juice from a homebrew club pressing and/or bulk buy. Damned impatience. ]]>
Other worthwhile repeats from previous years include White Winter Winery's booth, serving one of only two braggots/bracketts at the festival. Viking Brewing brought the other, a lighter more mead-like interpretation, as well as a number of other interesting beers, for instance the festival's only smoked beer. Lastly, Summit brought a cask version of their flagship extra pale ale, a real treat.
Saturday ended with an impromptu party at my house, with a few college friends and their husbands I ran into at the beer festival, complete with pleasant conversation, homebrew, and barbecue from Ted Cook's (my current favorite hole-in-the-wall place, near the house we all met up at). Alas, the party was called around 9:00 on account of cat allergies. That's why it works better for me to bring beer elsewhere.
On Sunday, I brewed. Five gallons of Historical IPA and 10 gallons of a lightly-hopped American Wheat, five gallons of which will be racked onto cranberry relish, and five gallons of which may get doctored at some point. Yes, this means my recipe finalization record is currently being shattered. Previous: 15 minutes before end of boil, current: 33 hours past end of boil and counting :-)
The undetermined batch is fermenting with a somewhat spicy, fruity, earthy Belgian strain, so that limits me to something Belgian in style. Which is to say, sarcastically, "that narrows it down." The simplest option is doing a Gin or Vodka extract of the traditional Wit spices (coriander, orange peel) and doping the beer to make it another Wit. I'm also entertaining adding more fermentables and perhaps some dark malts to make something completely different out of it. ]]>
Of course, I've noticed the concentration of Army recruiting commercials during football games, and have even heard that NFL films has produced recruiting films for the armed forces. Perhaps the Marines were just loaned out to return the favor. I doubt they do this for other private gatherings:
The few, the proud, the Marines. We do amphibious assaults, close air support, weddings, birthdays, and bar mitzvahs. Thank you, we're here all week!]]>
On Sunday, I'm planning to brew. I'm not 100% sure what I'm planning to brew just yet. At least 5 gallons will be a lightly-hopped American wheat beer, to make the Cranberry Relish ale from October's BYO magazine, which is (as far as I can remember) the first beer Jess has requested I brew!
Of course, I don't feel like brewing a mere 5 gallons when with just a little more work and juggling, I can get a good 15 gallons out of the brewday. So, I'm considering:
The usual: Of course, beer was involved. On Friday night/Saturday morning, I finally bottled the Rochefort 8 clone I had been sitting on for a couple months. I did something slightly different, mixing the priming sugar and beer in a keg, so I could push the beer with light CO2 pressure instead of gravity. It was mostly an experiment to see if I could make bottling a little more ergonomic by manipulating the bottles at a better height, but it didn't quite work out that way. I reverted to moving bottles around on the floor, just like old times... As an added bonus, I'm less than confident that the priming sugar was well mixed, and the beer stopped fermenting at a higher final gravity than I expected, so I'm on a dual "bottle bomb" and "persistently flat beer" watch for the next couple weeks.
That's why I keg most of my batches. I only bottle if I'm planning to keep the beer around for a year or so.
After bottling, I took a sample of my Mustard/Pepper ale, which I still haven't transferred out of the primary fermenter. It's really coming along. It has a crisp, spritzy mustard bite followed by a mild black-pepper burn. All of this is backed by a light malt flavor and some yeast fruitiness. It's looking like it will be better for something other than torturing beer judges :-)
On Saturday, I got a chance to show off my last Oatmeal Stout at one of the parties. I think my favorite comment was something like:
"Beer usually makes me break out in hives, but..." (sips) "...I don't mind, this one's worth it"The funny thing is that this was the half of the batch I almost dumped. I had fermented it with somewhat suspect yeast (my favorite strain stepped up from a petri dish via multiple "sterile" transfers performed in my definitely non-sterile kitchen). Worse, I left it in the primary fermenter for too long, and it was invaded by fruit flies. They seemed to stay out of the beer itself, but were way to close for my comfort. Luckily alcohol and hops are preservatives :-) ]]>