Braggot Racking

After nearly 3 weeks in the primary, I racked the braggot to a secondary carboy for a long conditioning phase. My initial thoughts are to let it sit for a couple of months while it matures a bit. I am hoping it clears up while it sits, then I plan to bottle it and let it condition for another period of time. The first tastings will probably be when the leaves begin to turn color in 2013. That’s seems to be a very long time away since we really haven’t finished winter yet.

The racking went well. Although the braggot appeared to be dark amber in carboy, it looked light golden in the tube. I envision a straw colored beverage with a long lasting head and a strong kick that will go well with a crisp autumn night.

The hydrometer had the final gravity at around 1.008. That was lower than I anticipated. The carboy gave off a nice blend of honey and malt aroma as it filled. The sample I pulled for the gravity reading was bitter from the Centennial hops. I started thinking that maybe 2 ounces was too much but I hoping it will mellow in time especially with the advanced aging this beer-mead combo is going to go through before I serve it.  But who knows, the braggot is so young right now that it is hard to get a real understanding of how it will taste six months from now.

The cake of Scottish ale yeast was substantial.

It was about two inches thick at the bottom of the carboy and I was glad that I was able to rack the braggot while leaving the majority of the cake behind. This strain is pretty clumpy but takes a while to settle out. My Scottish ale seems to be taking some time to clear out. I had a bottle last night and got a bunch of yeast bits in my pour. Some time will help both of these concoctions clear up and become more enjoyable.