Posts Tagged ‘wild yeast’

congregation ale house; homebrew adventure

Wednesday, March 30th, 2011

last friday I got around to kegging both the belgian and wild version of my patersbier.

  • I took a sample of the wild version, which had a  FG of 1.007, resulting in an abv of 5.7%.
  • I also tasted the sample, which had some positive (non-phenolic) esters, but no funk/sourness.  since this beer is so dry, I am planning on letting it age out for a few months before serving.  if the results are promising, I might toss my saved slurry in a saison in the future…

on saturday, AP and I headed out to congregation ale house in long beach.

  • our latest goal has been to investigate LA beer spots, and this one was the closest unexplored location.
  • at first glance, I feared congregation would be trendy with a limited selection, as it was brand new and was best known for having staff dressed in catholic schoolgirl outfits.  however, when I checked out the tap and bottle list, I was happy to find more than a few great beers.
  • AP grabbed a marzen to start off, while I nabbed a bottle of alpine’s duet, which had a fantastic hop aroma without any astringent bitterness. I finished off with a pour of harviestoun ola dubh 30 yr, which must have been sitting in the keg for quite some time since I missed much of the fantastic aroma and flavor people rave about online.  I should have grabbed a pour of angel’s share
  • overall, the great beer selection and tasty/inexpensive food at congregation definitely merit return visits, especially on a weekend afternoon.

on sunday my two kegs of kolsch went on a swiss family robinson-style adventure.

  • AP and I headed out north on PCH to go visit our new orleans krewe for a mardi gras picture swap/potluck.
  • after passing dozens of tempting sets up the coast from surfrider, to point dume, to zuma(!), we finally arrived at our host’s estate(!).
  • the potluck was being held at our host’s beachfront cottage, which necessitated an agile climb down a steep cliff side staircase (not something you want to do while balancing ten gallons of brew).  fortunately, a zipline had been constructed as a sort of abstract dumbwaiter, and after a minute of securing, the beers were off down the cliff.
  • a few minutes later party-goers were enjoying some cloudy kolsch with pulled pork and slaw on a private beach.  doesn’t get much better than that!

patersbier, wild yeast, cuvee update

Tuesday, March 15th, 2011

on saturday I decided to brew a fairly neutral, yeast-forward beer to test out my newly harvested wild strain.

  • I came across a simple recipe from northern brewer online (pdf link) for a patersbier and figured it was just the ticket.
  • I doubled up the recipe as follows:
    • 18.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 100.00 %
      2.00 oz Tradition [6.00 %] (60 min) Hops 22.0 IBU
      1.00 oz Saaz [4.00 %] (10 min) Hops 2.7 IBU
  • I mashed low (148) and added 2 oz. of 8% AA tradition hops, which was for the best since 1.5 gals of wort disappeared during the boil and I ended up with an OG of 1.051 (target was 1.047).
  • I pitched a starter of WLP500 trappist into 5.5 gals of the wort, and pitched a significant amount of my stepped-up wild yeast slurry into a little over 4 gallons.  both were chugging away by sunday morning.

I also managed to rack my cuvee de cabrillo onto some oak and cherries during the brew day.

  • I first had a taste of each of the individual ferments: (A) sour mix/cascade apricot dregs; (B) roselare blend/drie fonteinen dregs/T-58 slurry; and (C) straight T-58 slurry
    • aroma notes: (A) is clean, fruity, with a clean booziness; (B) has more of a dirty fruitiness, with some bubble gum; (C) is sweet, boozy
    • taste notes: (A) is clean, with a light sourness and a dry finish; (B) is fruity, dry, and clean, with a hint of tartness; (C) is hot, boozy, and oxidized with some fruit
    • gravity: (A) FG: 1.019, ABV: 9.17%; (B) FG: 1.013, ABV: 9.81%; (C) FG: 1.011, ABV: 10.05%
  • I then racked ~120 oz. of sour cherries and 2.5 oz. of toasted white finishing oak into a sanke keg.  I soaked the oak in maker’s mark bourbon overnight.
  • after racking (A) and (B) onto the cherries and oak, I noticed some fermentation kick up by the next day.  I kept the slurry from (A) in a gallon jug and racked a quarter gallon of the patersbier wort onto it to keep it busy.  I’ve got high hopes for this one!