Posts Tagged ‘clone’

steam beer results

Friday, February 26th, 2010

so, after I kegged my steam beer clone I was itching to try it out.  the problem was, I already had 2 kegs on at the house and no upcoming events that needed a keg (sad to say).

  • fortunately, when TB and CB had their baby, CB mentioned that his kegerator was currently empty-  it was the perfect excuse to roll a keg over.  who needs a pint more than a new parent after a long day running on fumes?
  • luckily, the keg had carbed up nicely and the first few pours resulted in a nice head.
  • thankfully, my fermentation temps seem to have been kept low, as the beer is smooth and malty without any noticeable phenols.  the beer has a smooth bitter finish much like the beer it’s modeled after.  there some chill haze that affects clarity, but it’s not too bad.
  • overall, I’m pretty happy with how the beer turned out, and will probably whip up another steam beer in the future (this time, however, I will go all-grain, and hopefully use a temp controlled environment).  it was pretty neat making a steam beer using local water and fermenting under ambient temps, similar to how it was done back in the day.

fantome saison

Tuesday, September 22nd, 2009

fantome saison

ah, fantome, how I love your saison.

  • the sheer fruitiness of this beer is unreal! I cannot believe how much tropical fruit aroma and flavor come from this yeast alone.  the fruit is not overwhelming though, it is very complementary, and the beer is ultimately complex and drinkable.
  • in fact, I have come across more than a couple clone recipes for this beer that call for strawberry, guava, and other juices in order to replicate the fruit elements of this yeast.  however, I have heard that wyeast occasionally releases a special strain of this yeast…
  • this bottle was especially fruity and clean.  however, it is always a crap shoot when opening a fantome bottle – since they are bottled by hand in small batches, they are very unpredictable in terms of carbonation and flavor.  every time you open a bottle you are rolling the dice.
  • on my trip to belgium last year, I tried to plan out a trip to Soy, where fantome is located.  however, it’s quite a trek from brussels, so the trip didn’t happen (some day!).
  • a little trivia – the equipment Dany Prignon uses over at fantome is from Brasserie d’Achouffe.
  • also, according to the same source, the brewery is named after “a legend of the nearby town of La Roche-en-Ardenne, which asserts that the ghost of the long-dead Countess Berthe de La Roche can still be seen walking amidst the ruins of the town’s castle
  • I just checked the ABV of this sucker – 8%??? where does the alcohol go?!?

fantome saison bottle

fantome saison in glass

single hop fresh hop vojvodina pale ale brew day

Monday, September 7th, 2009

on the vine

so, my homegrown vojvodina hops appeared to be ready for harvest.  the cones were light and had a papery feel, and the cones themselves appeared to have a decent amount of lupulin in them:

hop cone lupulin glands

after some research, I found that vojvodinas are a hybrid of northern brewer, styrian goldings, and a wild yugoslavian hop.  therefore, I based my recipe off of a single hop northern brewer recipe and adjusted it with respect to other input from various sites.  I also multiplied the required amount of dry hops by 4 in order to account for the use of fresh hops (many sites say to multiply by 4-5; I went with 4 mainly because my plant ran out of hops!).  here’s my recipe:

  • 8lb pale LME
  • .6lb pale DME
  • 8oz cara-pils (@150 for 30 min)
  • 8oz crystal 60L (@150 for 30 min)
  • 4oz fresh hops @ 60, 30, 5 min

first I weighed out the specialty grains and steeped them from room temp -> 150, then held at 150 for 30 min.  I used a grain sock instead of a mash tun since the specialty grain bill was very small (1lb).

steeping grains

after hitting 150 for 30 min., I removed the specialty grains and added the extracts.  I added a little more DME to compensate for the fact that I hate squeezing every last drop of LME out of the extract bag and usually leave at least a few ounces in the trash can.

LME going in

weighing out DME

then I got to picking the hops while waiting for the boil.  CB and AF rolled by to participate in the “harvest.”

picking the cones

the volume to weight ratio of the fresh hops was pretty deceiving.  after picking a bowl full of hops, I figured we were going to have well over the desired 12 oz.  however, that was a small overestimate:

not quite 12 oz

the first batch of cones got tossed in at 60 min and the picking continued.  we ended up picking the hop vine clean, for a total of just over 12 oz.

hops in the kettle

the starter worked great, and the fermentation took off quickly and vigorously. I’m going to give it a week or two in primary, then secondary while carbing in a keg.

spent hops

the end result – months of anticipation culminating in tossing a bag of hops and sweet wort in the compost.

compost bag

to top off my brew day, I primed and kegged the presidio blackberry kolsch, kicked the tripel keg (finally!) and bottled some of it, cleaned my beer lines, and tapped the abt 12 quad semi-clone (review soon – it is pretty awesome).  phew!

post-fermentation blackberries

kegged blackberry kolsch

and what’s a brew day without sampling a few beers to aspire towards?  I popped a bottle of la folie, while CB brought over a great valley brew IPA and deschutes’ black butte XXI porter. thanks again man!

brewday brews