BIAB Series – Mosaic SMaSH Ale

Home brewing plans take time to come to be. Maybe in 2015 I will learn to execute quicker. The thoughts for the SMaSH beers as a part of the BIAB Series were put forth in July!

Better late than never – some plans never see the light of day.

Saturday night I had the time to brew in a bag (BIAB) and use one variety of hops throughout the boil. I have two more to do which I should get done between now and Thanksgiving.

Brewing one gallon batches using the BIAB method brought my brew session time down considerably. From heating up my mash water to cleaning up afterward, I was done in 3 hours.

I brewed right on my stove top for the first time in years. It was nice to not have to deal with the elements outside and the extra equipment. Everything was right there in my kitchen – what a concept!

With nearly 2 gallons in my pot, it took no time at all to get up to my mash temperature and hold it there for an hour with the grain in the bag.

The recipe was a modification of the Mosaic SMaSH one I wrote up earlier in the year but what we’re trying to learn has stayed the same. We want to learn more about this variety’s flavor and aroma.

I am using just one ounce of hops – I put in a quarter of an ounce at the start of the boil, another quarter with 15 minutes to go, and another at flame out. The last quarter will be added with a few days left to go in the fermentation.

I did this schedule with for an experimental Sorachi Ace hops wheat beer last year and it worked well to get a full profile of the hops.

Here’s some photos of the session:

So Mosaic is done – El Dorado is next – and then Equinox will be last. Tasting videos will follow once the beers are ready.

Brew On!

Oatmeal Stout Kit Brew Day

Nothing Wrong with Brewing Kits

I have been getting into brewing kits lately.  There’s something fun about taking out some of the decisions out of picking out ingredients and just brewing what comes out of the box after it arrives at your door.

The last one I brewed was the witbier that was written about a few months ago.  In the pursuit of brewing a great stout, I got an Oatmeal Stout kit from Northern Brewer.

I like taking the kits and modifying them a bit – maybe my mind isn’t ready to shut down all decisions of what goes into the beer recipe.

Just a Bit Modified

Let me know if you agree with me: The hop variety that came with the kit was Glacier.  Now I was all about these hops six years ago but for an oatmeal stout I thought a tried-and-true English variety would be better.  Thankfully, I had some UK Kent Goldings on hand and substituted them in.

The grains come all mixed in together so you’d better hope that the measurements have been done correctly in the warehouse.

What?  I trust them.

The oats did come separately, which was nice because I wanted to toast some of the oats to draw out more flavors from them. I put them in the oven while I was heating up the water for the mash and they were timed perfectly.  The toasted oats came out of the stove and went right into the mash tun right before the hot liquor did.

The wort coming out of the tun was black and oily.

Oatmeal Stout Wort

Foamy Boil and Following the Tips

The boil was pretty foamy. I found that I had to keep on boilover watch throughout the hour. There was one tense situation where my son had run off with my mash spoon but I quickly recovered it so that I could give the wort a stir and keep the foam from tumbling over the side of the pot. I guess oats bring more protein to the brew.

The spent grains were a speckled sight to see.

Oatmeal Stout Spent Grains

The beer cooled down pretty quickly – thank you cold ground water – and I was ready to pitch the yeast. I went with two packets of Safale S-04 (proofed) and followed Mike’s Oatmeal Stout Home Brewing Tips for the fermentation temperature schedule. In short, the temperatures start low and end high to reach that the attenuation that I want.

As always, we will taste this one when it is ready.

Brew On, Peeps!

Mead Wedding Favor

If you are looking to give away a great favor at your wedding, consider mead.

You could buy a large number of bottles from a commercial meadery, which is a option I support. Another choice is to make or have someone make a mead for you – a unique gift for you special day.

I was contracted to be a mead maker for a wedding. For those of you keeping score at home, here is a recap.

The Request

I brought a bottle of mead that I made into work one day and it sparked the imagination of a coworker of mine. He asked me if I would make a mead for his wedding. Thankfully there was enough lead time to do it right without rushing anything.

See the thoughts I had putting together the ingredients for this mead.

Read more about the making of this mead.

The Outcome

The lovely couple came over to my house and helped me bottle their mead. They had bought the bottles and had labels created for the favors. With me on sanitation duties and the two of them switching off between the filling and capping, we were finished with bottling almost ten gallons of mead in less than an hour.

I was happy with the outcome of the mead. It had cleared up very well and the oak conditioning left a nice complexity.

The venue for their reception required them to put a tag on cap that told their patrons not to open the bottle until they left the premises. I guess they thought the mead would take away from their bar sales or maybe the elixir would spin the crowd into a frenzy. Either way, it was good that the favors were positioned as gifts and not something to be gulped down.

Here’s a photo of the final product:

Mead Wedding Favor

If you’re looking for a great traditional wedding favor, mead makes a wonderful gift. Homemade mead makes a nice touch since it is as unique as your union. Find a home brewer or home mead maker to fulfill your wish and of course these brew dudes can consult if you want.

Brew On!

And if not – certainly Mead On!

Dry Hopping and the Diacetyl Rest

It’s the name of my new novel – Dry Hopping and the Diacetyl Rest. Do you think it will sell?

Probably not as well as The Joy of Homebrewing.

The title of this post is more of a mashup of what I did with my harvest lager last week and this past weekend.

In lager brewing, diacetyl rests are a way to get your yeast to clean up buttery flavors that can be present due to the production of diacetyl by the yeast earlier in the fermentation process. These rests are a period of time where the beer is allowed to warm up so the yeast can become more active.

I didn’t detect any buttery or butterscotch flavors in the lager but it doesn’t harm your beer to raise the temperature towards the end of fermentation.

Following a hot tip (said in a breathy voice – hhhhhot tip) I read in Brew Your Own magazine about dry hopping, I decided to add nearly 3 ounces of home grown hop cones to my fermentor during primary fermentation, which just so happened to coincide with the diacetyl rest.

The tip was to add the hops while the yeast were still active so that there was enough carbon dioxide to keep any yucky microbes from infecting the beer. With home grown hop cones, I thought it was a good idea. They were stored in my freezer but not vacuum sealed and still in contact with air.

With a few days to go in the fermentation, I moved the carboy out of my fridge and let it come up to room temperature which was about 65 degree F in my basement.

Boiling The Mesh Bag

While that was happening, I boiled the mesh bag I planned to use to hold the hops during the dry hopping time. It was boiled on my stove top for fifteen minutes along with some marbles. The marbles were my plan to keep the bag submerged in the bag. If you want to hear something annoying, boil some marbles in a stainless steel pot.

Once the boil was done, I put the hops and the marbles in the bag. I then put the bag in the carboy, which was a fun challenge. It took some effort to shove the whole bag through the carboy’s small opening.

The lager was moved to sit next to the cider I have fermenting.

Fermentation Buddies

After three days, I cold crashed the lager for 24 hours and then I racked it to a new carboy. The lager smelled wonderfully hoppy and tasted okay. Once the lagering period is over and it carbonates, we’ll see how well my hopping did.

Racking the Dry Hopped Lager

Brew On!

2014 Cider Making

Autumn brings the harvest and for me, at least for the past few years, cider making.

Like anything, it took me a few tries to make a cider that I really liked.

The New England version I like, but it can be boozy. I made a cran-cider that was ok but it got very tart over time in the bottle.

The ciders that I have liked the most have been the ones that were fortified a bit with some simple sugar and fermented with a neutral English ale yeast.

This year, the recipe was simplified. No blends of different sugars (white, brown, molasses, etc.) and no special ingredients like raisins or oak conditioning.

I went back to Cider Hill Farms in Amesbury, MA to buy the pressed apple juice. It’s very good even before fermentation so I bought 5 gallons – one for drinking now.

The rest of the juice went into the recipe:

4 gallons of pressed apple juice
1.5 pounds of local honey
2 teaspoons of pectic enzyme
2 teaspoons of tannin
1 tablespoon of acid blend
2 teaspoons of yeast nutrient
1 packet of Danstar Nottingham yeast

The pressed apple juice I bought was not pasteurized and had no preservatives. It was stored in a refrigerator at the farm store (naturally) so I had to let it warm up to around 60 degrees F before I started the process. While the juice was sitting there on my basement floor, I heated up some water and put the honey containers into the pot.

While the juice and honey were getting warmer, I proofed the one packet of yeast. By the time the yeast was ready, the other main ingredients were at temperature.

I mixed the apple juice, honey, and the other ingredients together. I have used the pectic enzyme before and it has helped with clarification. The tannin and acid blend additions were experimental. I wasn’t sure of the quantities but I thought they were good starting points.

The yeast nutrient is crucial in cider as it is in mead to get a good fermentation going. I will be adding a little to the cider over the next two days to keep it going.

The ale yeast will leave the cider a little less dry than a champagne yeast, which I am counting on. In two weeks, the primary fermentation should be done then the conditioning phase will start. Here are some photos from the cider making day: