Posts Tagged ‘banning’

first lambic solera pull, bottling

Monday, August 26th, 2013

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in celebration of overcarbed’s fourth anniversary, I finally worked some magic with a good-sized pull from my (p)lambic solera barrel.

  • it had been seventeen months to the day since I initially filled the barrel (and seven months since my only tasting) and once I started up my autosiphon I knew the results were going to be worth the wait.  the beer has a bright acidity with a great funky complexity.  the gravity is approximately 1.005 for a current ABV of around 5.45%.
  • to mix it up a little, I racked six gallons of beer onto seven pounds of sour cherries in one of my carboys, which I am planning on forgetting about for at least six months.  I also primed and painstakingly filled eighty 12oz bottles with another seven and a half gallons, and was reminded why I usually bottle my specialty beers using bombers (it’s half the work).
  • to top it all off, I bottled my fermentors of dark house on persimmons and banning on apricots for a total of over 100 bottles (113 to be exact).  I then refilled my solera with fifteen gallons of fresh lambic base that I had brewed a couple weeks back using my old recipe.  the bottles will be used to support my homebrew club in competitions and will also be a good way to conduct tastings without running through large volumes of beer.  I’ll have tasting notes in a few months!

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barrel racking at phantom carriage

Monday, February 25th, 2013

fill er up

a week or two ago the first phantom carriage batch was transferred to oak for the long haul.

  • 14bbl of wild blonde was racked into seven neutral red oak barrels (a mix of hungarian and french) that had been left to soak overnight.  the barrels appeared to be freshly dumped and had a great vinous aroma during filling.
  • true to form, the wild blend used for the batch acted slow and steady, and along with a high mash temp, resulted in a gravity hovering around 1.03 when the beer hit the wood.  this relatively high amount of residual long-chain sugars should provide plenty of food for all the resident microbes to work their magic.  now the waiting game begins!  

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LA beer bloggers/golden road winter situational; inaugural phantom carriage brewday

Monday, February 4th, 2013

starting the boil

last tuesday AP and I headed up to golden road to participate in their “winter situational” meetup with the LA beer bloggers.

  • the event was at chloe’s, a private club adjacent to the main brewpub.  they had homebrewers/authors drew beechum and john palmer speaking, complimentary drafts pouring, and great food offerings.  I definitely have to hand it to golden road for embracing the blogosphere and throwing an impressive event to foster community and connectivity amongst both brewers and writers.  bierkast’s review can be found HERE, and I uploaded some pics from the event HERE.

in other news, the first batch of phantom carriage beer was pumped out last weekend.

  • 14bbl of wort inspired by banning were racked into two 7bbl fermentors, and will be shortly transferred to barrels for the long haul.  as usual, more details are forthcoming, but there are some awesome projects in the works!

vorlauf               the mash/lauter tun

into the boil kettle

vorlauf               cleaning out the mash tun

draining the last runnings

for the farm               ready and waiting

thats a lotta yeast

banning II, bkyeast

Saturday, November 3rd, 2012

last weekend I put together the second incarnation of banning, my wild blonde that I bottled the week before.

  • the grain bill was the same as last year’s batch, but I switched up the hop additions toremove later hops that I feel would be underrepresented anyway after a year in the fermentor (13 gal batch):
    • 26.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 94.55 %
      1.50 lb Wheat Malt, Bel (2.0 SRM) Grain 5.45 %
      3.00 oz Aged Saaz [1.00 %] (60 min) Hops 3.7 IBU
  • I also added a pinch of raw wheat berries, mashed higher (158F), and hit an OG of 1.068 (16.5 brix).  after a few days on just the slurry from the previous batch I pitched a single vial of WLP655, which took off shortly thereafter.

while I was brewing, the mailman delivered a much anticipated package from the east coast.

  • a few days earlier I had come across bkyeast’s blog via a post off embrace the funk’s facebook page.  dmitri, the man behind bkyeast, is a cell bio PhD student who isolates and banks yeast strains in his spare time.  he was generously sending out brettanomyces isolates as a community service, and I managed to score two isloates from cantillon iris dregs and one from WY3191.
  • after finishing up banning, I split two gallons of the wort into four sanitized gallon jugs, and each was inoculated with a different bkyeast isolate (I pitched my vial of WLP644 into the fourth jug).  banning’s neutral character, low hopping, and diverse sugar chain makeup should make it ideal for comparing the performance of the four different yeasts.  check in soon for an update!

 

bottling banning and apricot lambic

Friday, October 26th, 2012

I finally managed to set aside some time to bottle both banning (my wild blonde) as well as my turbid mash lambic that I had aged on local apricots.

  • for a wild beer aged for over 14 months with multiple varieties of lacto, brett, and pedio, banning finished surprisingly high at 1.01, for an abv of 7.08%.  it is deep gold in color with a complex funky aroma and an assertive farmhouse brett flavor with plenty of smooth acidity.
  • I kegged five gallons, bottled another five with rockpile yeast as per my earlier method, and racked another two onto the leftover apricots in my 2.5 gallon better bottle once I had racked and bottled my lambic (to see how much flavor and aroma can be extracted from second use fruit).
  • speaking of lambic – after six months on a pound and a half of apricots, two gallons of my original batch had dropped to a final gravity of 0.99(!) for an abv of 7.19%.  upon examining my gravity sample I was greeted with the most amazing aroma I have ever experienced in all of my brewing days – fresh, ripe, sweet apricot melded perfectly with a background of complex earthy funk.  the sample was a crystal clear pale gold with a clean acidity and subtle, complex funk and apricot.  I can’t wait for this one to carb up for a special occasion, and will definitely be aging more of my sours (and especially my lambic) on fruit in the future.