Drink like a man...

Here's a fun blog entry which I just found...

Well worth a read... especially the bit about beer.

http://www.getfrank.co.nz/the-10-commandments-for-drinking-like-a-man/


Cheers!!

The joy of krausen.

Krausen? Yes, Krausen. Not the Kraken.

Krausen is a foam which forms on top of the wort once fermentation has commenced. It's usually white or creamy but sometimes is darker depending on the yeast or the wort colour (e.g. a stout can be quite a bit darker, etc). Being that tell-tale sign that fermentation has started, it's a grand assurance that everything is on the right track.

Usually, the signs of fermentation are visible between twelve and forty-eight hours after pitching the yeast. This all depends on the yeast and how you pitch it.

The main signs that fermentation have commenced are:
* krausen
* condensation inside the lid of the fermenter
* bubbling air lock.

Krausen? As above.

Condensation? Yes, because the process is exothermic. If the ambient temperature is say 17C, then there's a good chance that the fermenter will be about 20C.

Bubbling air lock? Yes, CO2 being released by the fermentation has to go somewhere, but atmosphere needs to be excluded. Oxygen at this stage is a bad thing for beer making, as is particulate (dust, etc) or biological (wild yeast, bacteria, insect, etc) contamination.. If it's not bubbling, don't worry - that's usually a sign that there is a leak. However, your fermentation chamber will remain pressure-positive until after you have achieved FG so there is a limited chance of oxidation or contamination. CO2 will still be coming out of solution, for the most part, after FG is achieved.

As long as you have at least one of the three conditions above, there's a very high chance that fermentation is underway.

If after three days from pitching there is limited or no sign of fermentation having commenced, draw off a sample and measure the SG. If there is no change from OG, it would be advisable to pitch a new batch of yeast. If there has been a decrease in SG, then fermentation is taking place albeit slowly.

In general, if your OG is <1080 then a standard pitching, single fermentation in the vessel is adequate. If you're working with higher SG wort, then some special rules come into play but I can tell you more about that another time.

Also, take into consideration the temperature of where your fermenter is sitting. The ideal temperature range for the yeast you're using should be on the packaging or at least available at the supplier's web site. If the temperature is too low, fermentation may either not commence or commence very slowly. If the temperature is too high then fermentation may kick off, perhaps violently, and be very short-lived. A hot fermentation has some negative side-effects, the least of which can be a brutal hangover.


So - why all the talk about the Joy of Krausen?

I feel joyous.

My new batch has krausen.


Cheers!!

Back in the brew.

Well, after a longish hiatus from brewing, I'm back into it and put down my first brew for June.

I hadn't been sure what to start with again as I've been hanging to make some apple cider but haven't been able to find a good, well priced source of apple juice. After all, apple cider is merely apple juice fermented in the same manner as beer, albeit with a different kind of yeast. One of my good friends is somewhat a cider fan, so thought to see what I could make which could tickle his tastebuds. If you happen to know of a good source of bulk, organic, preservative free apple juice then do let me know.

So what did I kick off with? A simple English Ale. ESB - Extra Special Bitter.

Here's the recipe:
* 500 g cracked Carapils steeped at 78C for 20 minutes
* 500 g wheat malt
* 4.5 kg liquid light malt extract (Coopers)
* 45 g Pilgrim hops @ 60 minutes
* 20 g Fuggles hopes @ 30 minutes
* 25 g Fuggles hopes @ 10 minutes
* US-05 yeast, dry sprinkled and stirred, pitched @ 17C, ambient 19C.
** OG = 1060

ESB? Hmmm - not quite. It doesn't completely match the statistical profile listed in some of the judging associations' guidebooks, but then again, quite a few favourite beers, ales, stouts and more don't match a given profile yet are well enjoyed world over. Just like cooking, some people prefer more or less something or another - it's just personal taste.

In this case, it wasn't taste. My stock of Pilgrim is about four or five months old so it's possible that it is no longer as strong. Thus, this brew is experimental.

There wasn't anything new or exciting to photograph during production, so I will make good with some pics as soon as it's in the glass.

Cheers!!

And the research continues...

Yes, still making decisions about what to make.

Brew day, I have decided is tomorrow.

In the meanwhile, I thought this article would amuse you for a little while.

http://www.sloshspot.com/blog/12-22-2008/How-to-Know-If-You-Are-a-Beer-Snob-92


Catch you on the flipside.


Cheers!!

Back to brewing...

Soon. Maybe this weekend.

It has been far too busy with work and some onsite upgrades for some of my major hardware clients. I haven't even had a chance to bake some bread for a week or so.

I'm missing brewing and drinking the fruits of my labour. It's time to get started again with something perhaps towards the Pilsener or maybe even Lager end of the spectrum. It's bitterly cold here in Sydney - only 12C at 11:40 am. The newspaper this morning said it was only 3C around the city this morning before the dawn.

As part of deciding what to make, research is in order. I'm looking at the various beers of the world which are flavoursome, quick to get finished so that the brewery re-start is quick.

Have a look at the following link - it's inspirational source material for the most part, and deterrent if nothing else in other parts. I mean - after all - they show VB as representative of Australian beer. WTF? Megaswill is not FTW.

http://www.sloshspot.com/blog/11-19-2008/Around-the-World-in-116-Beers-80


Time to go play with Beersmith this evening...


Cheers!!

Beer - a better rehydrator than water.

It has been far too busy for me lately, so sorry for the pack of posts. I'll be back soon with more beery and bready yeasty goodness.

In the meanwhile, check this out:

http://beerrunner.draftmag.com/2009/06/02/beer-now-scientifically-better-than-water/


Until soon! Cheers!!