Oh yeah. That feels nice to finally have in my hand. This past summer I harvested some wild yeast off of some berries in the bush. Wild Yeast Isolated covers the back story. The beer came out quite pleasant. Notes of honey dew melon, poached pears, banana, green peppercorns, clove, cardamon, sage and light citrus. Finishes dry with a white wine/dry mead like quality.
First fermentation had an apparent attenuation of 96%. Flocculation was medium/medium low. Alcohol tolerance so far is happy at 7 ABV upper limits to be tested still. Ferments happily from 66-77 more ranges to be tested. This weekend is going to be brew 2 with this yeast.
This batch will be a Belgian pilsner base with some Munich and Melanoidin. Bittering with German Magnum. This time around because of the honey dew flavours I am going to use some German Huell Melon hops at flame out and dry hop time. Ale will be named Melon Head Gildemeester.
The barley wine in chugging along just fine right now and will be oaked this weekend. The black NEIPA hybrid recieved it’s final dry hop addition and will be packaged this weekend while the Melon Head Gildemeester is being brewed.
Aside from the brewing schedule there are 2 up coming competitions I will be entering. first is a small group competition called the “Winter Warmer” happening early February. I am mainly just looking for feed back here on 3 brews in this one. I have already entered them as 16A, 21B (Black Imperial) and 25B (Standard Pale). The second competition is a Great Lakes Brewery and Short Finger Brewing Co. collaboration called “SFBC X GLB HOP SHOP IPA CHALLENGE”. As from the name you can guess its only a competition for IPAs. Again I have 3 submissions all that are yet to be brewed. 21A with a NEIPA build, 21B (revised Black Imperial) and 28A (21A NEIPA build fermented with a unique Brett courtesy of Escarpment Labs.). After that it is back to regularly brewing.
02/13/17: Beer won 3rd place in a local competition under saison category!
New year new brew. Enjoyed a night of 100% mixed fermentation ales ranging from local brew pub ales to the great Cantillon ales. Unfortunately due to legal issues my dregs jar was confiscated and those lovely critters are gone down the drain. Next time I will have to be more discrete.
Anyhow prior to NYE I brewed up a barley wine. That BW has been named Treacherous. The drive to brew day was a blizzard with quite a bit of traffic due to a semi-truck crash. Here are the original anticipated Targets
- OG 1.125
- FG 1.030
- IBU 80
- SRM 15
- ABV 12.5
- Final volume ~3.5 gal
Here are the actuals
- OG 1.143
- FG N/A
- IBU 80
- SRM 17-18
- ABV N/A
- Final (fermentor) volume: 3.75 gal
Call me Mr. Efficient. It’s a good thing my yeast starter was overbuilt! I will ferment this out and then sit on some oak for a few months before bottling for next winters enjoyment.
This coming weekend is my first attempt at a “Black NEIPA” ish beer.
- 81.5% Thomas Fawcett Pearl
- 10% OiO Toasted Flaked Oats
- 8.5% Weyermann Carafa Special III
- Thickness of 1.5
- Mash in at 149F and hold for 60 min
- Raise temp via induction to 168F and hold for 10 min
- Fly sparge with water at 168F
- Collect 6.5 gal of wort
- 30 min total
- 15 min 1 whirlfloc
- 15 min yeast nutrient
- 5 min 1 oz Citra 12.2% AA
- Chill to 185
- Whirlpool at 185 for 15 min 1 oz Citra 12.2% AA
- Whirlpool at 185 for 15 min 1 oz Galaxy 14.9% AA
- Whirlpool at 185 for 15 min 1 oz Amarillo 7.8% AA
- Chill to 155
- Whirlpool at 155 for 15 min 1 oz Citra 12.2% AA
- Whirlpool at 155 for 15 min 1 oz Galaxy 14.4% AA (different crop)
- Whirlpool at 155 for 15 min 1 oz Amarillo 7.8% AA
- Chill to 68
Pitch Vermont Ale Yeast at a rate of 1 000 000 cells/mp/P
- 7 days prior to packaging 1 oz Citra 12.2% AA
- 7 days prior to packaging 1 oz Galaxy 14.4% AA (different crop)
- 7 days prior to packaging 1/2 oz Amarillo 7.8% AA
- 3 days prior to packaging 1 oz Citra 12.2% AA
- 3 days prior to packaging 1 oz Galaxy 14.4% AA (different crop)
- 3 days prior to packaging 1/2 oz Amarillo 7.8% AA
- Cold crash and gelatin 36 hours before Packaging
Hope you all enjoyed the update
This past summer I collected some berries and plopped them into a small sample of wort. One sample was filled with wild raspberries and the other had black berries. After a few days the samples began to ferment. I took these samples to a local yeast lab (Escarpment Labs) and had them isolated. In all two strains of Saccharomyces as well as what is thought to be Hanseniaspora uvarum were discovered. One of the Saccharomyces was able to ferment a wort of 1.052 down to 1.000 in just 7 days! I will soon be picking up some test samples and fermenting with them. I plan to brew an “All Ontario” Saison with the powerhouse Saccharomyces. Yeast had an apparent attention of Over 95%! The yeast has been unofficially named Gildemeester ale yeast.
All Ontario Farm Ale
- 8 Lbs. Barn Owl Lager Malt
- 2 Lbs. Barn Owl Munich Malt
- Mash in with a thickness of 1.6
- pH of 5.35
- SO42-/Cl– of 2.0
Starting mash temp 113 and ramp up to 148 over 45 min.
Rest for additional 40 min before raising temp to 168 for 10 min
Fly sparge at 168 with 4.5 gal of distilled water.
- 60 min add 2 oz Ontario Crystal 3.21% AA
- 15 min 1 whirlfloc tablet
- 15 min add add 1 oz Ontario Crystal 3.21% AA
Chill to 68 and collect 6 gal of wort.
Pitch MWY001 (Blackberry Saccharomyces) at a rate of 750000 cells/ml/P.
Leave in primary for 21 days.
7 days before packaging dry hop with 1 oz Ontario Crystal 3.21% AA
Package and carbonate with 3 vols.
- OG 1.048
- FG 1.001
- ABV 6.2
- SRM 5.75
- IBU 28
Brewing of this ale will happen mid-late December and, will be enjoyed in the new years.
After this Saturday I will have finished brewing the first version of my house stout, IPA and Belgian golden ale. The BSDA on Brett is slowly fermenting away. RIS is coming out of the barrel, lambic is going in this Saturday. I plan to brew 3 batches next month instead of the standard 4-5.
Just did a massive bulk order of grains to save a couple bucks down the road. 1 sack Chateau Pilsen malt, 1 sack Thomas Fawcett Pearl, 2 sacks Thomas Fawcett Maris Otter and a 1/4 sack of OiO toasted oat flakes. These sacks should help me really narrow down my core 3 beers I want to have at the brew pub. An Oatmeal stout, a Belgian golden ale and a NE IPA.
The next brews I have planned are as follows: This weekend NE IPA V2.0, Oatmeal stout V1, barley/wheat/rye wine (cannot decide what grain to use yet), A kellerbier (my first lager) and lastly Belgian golden ale V1.1. In that time I will have bottled my barrel aged RIS, filled the barrel with the lambic I just brewed this past weekend, bottled and served the beer for Pencil Kit Productions and, bottled the Irish red I made with my cousin for his school project
So 2 weekends ago after I got back from Royal City I met up with my cousin and brewed up an Irish red ale for a school project he is doing. They have to do research on Ireland for architecture. Somehow he got the go ahead to make Irish style beer for his university class. This past weekend I brewed up a lambic beer doing a traditional turbid mash and long boil. took me 9 hours to get it into the conical for fermentation.
Cider fermentation is coming along well. Already have some good flavours developing after just a few weeks. Barrel aged beers are coming along nicely. Again a busy month but I’m starting to get more and more into the grove of it.
Great Month of brewing and It is not done yet! Cask days was awesome lots of great beers but the best was the cider. Activated charcoal!? Hell yes. Brew slam beer did OK, nothing special but, hey it’s my first comp. The IPA took a bit of yeast on and was not fresh due to the long fermentation. Lavender beer is still mellowing but is great so far! The fractal beer is just WOW. About 40 ABV and dangerously smooth. The pale kellerbier has been pushed back to a date that is TBD still.
The saison I brewed with my cousins is done but, a bit sulfuric. A 1-2 Week period of lagering should clean that up though. The roggenbier is done and that too will be lagered. The FXS has had peanut butter added and will be bottled very soon as well. Belgian Strong dark ale has stalled at 1.045 so, once out of the barrel next weekend the plan is to dry it out a bit with some Brett. B. Then the RIS 1.120 will be moved into the barrel. The BSDA in the barrel is tasting fantastic. Oak and spirit were coming through just after 2 weeks.
Unfortunately I will not be getting 60L of cider this month. However, I am expecting about 20-40L this coming Sunday. Should be fun to experiment with cider and see what I can do. I have over 200 lbs. of grain ordered to arrive mid November. I will be regularly making an IPA, session stout and Belgian golden ale. That will only leave me with 1 week a month for experimentation. Hopefully I can perfect these beers over the next few months.
Next month I will be brewing my Belgian pale ale with American IPA Hops at Royal City Brewing Co. for a fundraiser in December. More details to come on that in a later post. After that my House IPA, House Belgian golden ale, House session stout and turbid mash for a sour. Thinking of doing a Flanders red. Possibly more cider if it comes in. Again another busy month but, what else is new?
I am hoping to write more frequently next month.