last friday EH, CY, and OA dropped by to dig around in the record collection and try some brews.
- after pouring my current draft lineup (homegrown pale, black ale, black lager, and hoppy amber), we broke out an ’07-’10 flight of north coast’s old stock, with the ’08 being my personal favorite (the ’07 seems to have passed its prime).
on sunday I fired up the brew stand to put a belgian golden strong together.
- I formulated the basic recipe using jamil z’s recipe as a guideline:
22.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 78.57 % 6.00 oz Saaz [4.00 %] (90 min) Hops 30.7 IBU 6.00 lb Sugar, Table (TJ’s organic) (1.0 SRM) Sugar 21.43 % 1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale
- my new bargainfittings dip tube and stainless mesh worked perfectly, and the sparge went off without a hitch. sometimes simpler is better…
- the recipe yielded 11 gals of 1.075 OG wort, 10 of which I fermented out with the 570 and 1 of which I dosed with a vial of 655(sour mix I) to get the bugs going.
- so here’s my dilemma: rack the 11 gallons onto 10-12 lbs of tart cherries, or rack onto 4-5 lbs of honey and some oak cubes? I’m leaning toward the latter, but not before I crack open a bottle of CB’s old golden strong and try to envision it with some cherry funk…
- cleaning was pretty simple – take a corny keg full of PBW and run it through all your taps. let the lines sit for however long it takes you to rinse your corny keg (I waited for about 30 minutes for maximum effect) and fill it with a sanitizer solution. then run the sanitizer through the lines and reconnect.
- my lines ended up visibly cleaner, and any deposits within the lines had been eliminated. luckily I never had any off flavors or line contamination to begin with, but cleaning my lines more regularly is always a good idea.