|
My article on temperature control has been published by HomeBrew Talk. A big thank you to the brewers who contributed their knowledge. Check it out.  Chris Chalmers of Pacific Brewing Company.
0 Comments
The weather report said rain, but I decided to take my chances. Normally I wear shorts and a T-shirt on brew day, as is the prerogative of any self-respecting San Diegan, but today it was pants and a sweatshirt. I'm planning to make several versions of this sessionable beer with the elusive goal of perfection. Some days, especially the chilly ones, I find myself craving dark beer, so I'm happy to get this brown into the cellar. In a fit of optimism, I set out the computer on the porch, as usual, to make copious notes into my brewing software throughout the day. By cleanup time, the brewing equipment and the electronics remained unscathed, and I sent thanks to the brewing goddess, Ninkasi.  Chestnut-Bellied N. English Brown during the boil.  The lautering process, which separates the sweet wort from the mash. "I'm warning you," said the butcher at Tiptop Meats in Vista, "these baby backs are meaty." With mouth watering, I drove home post haste and proceeded to prepare the family meal of baby back ribs with Little Hermit Stout barbecue sauce. An hour later, I looked out out over the street below like a proprietary hawk, and who should drive by slowly -- very slowly, as though waiting to be discovered? Dad and Mom. I ran out to the front porch and beckoned them in. Between you and me, I had meant to invite them a couple of days ago for tonight's dinner but got caught up in the week's drama -- you don't need to know more (unless you invite me over for a beer). Let's just say the ribs with stout sauce, taters and corn on the cob were eaten -- no leftovers.  Making the barbecue sauce with Little Hermit Stout.  In the background, chicken broth is simmering for a black bean with ham hock soup to be made in a couple of days. Did I mention that pork is good?
 Ready to go into the oven. Oh yeah. I'm going to admit it: This brew was challenging from the yeast starter to the brew day to packaging. I call this saison My Runt. Yet, to my utter surprise, the result reveals the heavenly latitude afforded to all homebrewers by the beer goddess Ninkasi. This outcome gives me hope for the potential of Runts everywhere to dominate the world, given time. Blossomcrown has a firm, frothy white head and a glowing orange hue. This beer is a showcase for the Citra hop, with a refreshing, palate-puckering citrusy flavor, balanced by the generous yeasty goodness of Wyeast 3711 French saison yeast. One day, I suppose I will make an undrinkable beer. But not today. I love this beer, My Blossomcrown Citra Saison.  Blossomcrown Citra Saison To master temperature control, the Thermapen by ThermoWorks is the most reliable thermometer I've found on the market. This brewhouse tool provides three-second readings, high accuracy and is water resistant. I also use the Thermapen for baking and cooking. If you're looking for a gift for your favorite homebrewer, this is it.  The Thermapen by ThermoWorks When brewing beer, there is a phenomenon known as a "hot break." During the first few minutes of the boil, foam forms on the surface of the wort in the pot -- and suddenly erupts over the side, if you miss lowering the heat by a few seconds.  "Hot break" occurs during the first few minutes of the boil, sometimes resulting in a mess.  Foaming towards a hot break. I pull down the heat to avoid a boil over, and it usually works. But not always. A cache of strawberries makes my mouth water for a strawberry wheat beer, especially in the heat of late spring in Vista, California. I used strawberries to make another beer a few weeks ago: a peanut butter and jelly American brown ale which is now in bottle conditioning. Come on over in a couple of weeks and let's give them both a try.
 The sparging process: gently running heated water through the grain bed to extract sweet liquid wort. A black-chinned hummingbird was my constant companion on this brew day. He took up residence on the front porch brewhouse and was welcome company. Blossomcrown Citra Saison explores the goodness of the Citra hop, prized for its intense citrus and tropical tones. I plan to add a tincture of dried culinary lavender from my backyard at packaging. Wyeast 3711 French Saison is the yeast of choice. With the camera in hand to document the development of the saison, I also captured the brewhouse office, where the specifics of each beer are noted and SOPs are updated. The Jambox is just the ticket for mood music . . . was it my imagination or was the hummingbird was singing along with Stevie Ray Vaughan? Only the hummingbird knows for sure, but I can tell you, he was a talker.  The black-chinned hummingbird was there for the entire brew day, defending his territory from Anna's hummingbirds.  The brewhouse office, where every aspect of brewing is noted and SOPs are updated in real time. Innovations are incorporated; if there's a mistake, let's not make it twice.  Blossomcrown Citra Saison in the making. A consultation with Gary Inouye at the Vista Farmers Market, Rodney Kawano Farms, led to the purchase of 22 pounds of primo strawberries. I will use the strawberries for my peanut butter and jelly American brown ale and a wheat beer to be brewed next week. Expert opinions on the use of fruit in beer was proffered by my friends at QUAFF as well as by Chris Barry at Mother Earth. Juli Goldenberg of QUAFF was especially generous with her advice. It took me from seven to eleven o'clock last night to clean, trim, chop and bag the berries, which are now safely tucked away in the freezer. For old school fun, Peter and I had The X Files running. It was the episode where Agent Dana Scully wants to communicate with her deceased father with the help of a man on death row who claims to be a channel. Classic. I want to believe these will be the best beers ever to come out of this Vista, CA brewhouse.  Vista Farmers Market strawberries provided by Gary Inouye, Rodney Kawano Farms.  Twenty-two pounds of strawberries ready for cleaning, trimming and dicing. Say hello to my little friend, a spare drill that my father pulled from his garage. I bought the impressive bit to drill a hole in the top of my fermenting bucket so I could install a Thermowell. Now I know exactly what is happening with temperatures during fermentation, thanks to a suggestion from Thomas Peters, Head Brewer at Belching Beaver Brewery. Thanks to Matt Babineau of the Society of Barley Engineers for sharing information on how to accomplish the project. Thanks again, Dad, for the vintage drill.  My father gifted me with this cool drill when I asked him if I could borrow one to enhance my fermentation process. I purchased the step bit for use on plastic.  Here's the result -- the Thermowell is a perfect fit. A thermometer is placed inside the Thermowell and temperature readings are a breeze. |
See Lyne's wine blog
Archives
March 2020
Categories
All
|
RSS Feed
