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!
Well by those hops you may have guessed it was an IPA! You’d be correct. Went for a NEIPA mashed up with a Black IPA. Style Nazis be damned as I will call it whatever I’d like. Pretty smooth brew day. Over shot efficiency and boil off rate leaving me with 1/4 gal less than I was hoping for and 0.005 higher than anticipated OG. I thought of diluting with water but decided to head home instead and rest.
Barley Wine is chugging away at 57% attenuation its 11.3 ABV in just 1 week! Next weeks brew is a toss up as my yeast starter isn’t err… starting. Will need to assess the yeast this evening and decide from there. That being said, next week is going to be a mixed fermentation from bottle dregs OR if that fails a Kviek.
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
With just a few days left in the year I have 1 brew left to do. The yeast starter is burping away as we speak, the grain bill/hop schedule is already written out and set in stone, the water profile has been determined and I have a strong idea of where this brew will take me. The 2016 barley wine is on its way.
This time last year I did not have much under my belt. About 20 brews of which none used a yeast starter, water chemistry, actual hop AA, or anything other than “Well this sounds good”. This year my brewing knowledge and experience grew exponentially. My beers went from hit and miss decent brews to near bulls-eye awesome brews. A few earlier in the year were off their mark but, every brew gets closer and closer to what I want my brews to be. I have begun to dabble in sours. I have started to care for my water. I have began to manage my yeast. I have really started to focus on why I use certain grains/hops.
There is still so much to work on though. I have set a few goals for my “Brew Years Resolutions”.
- 25% of my beers are going to be mixed/non sacc fermentations
- I will build 2 temp controlled fermentation chambers with remote access.
- Enter over 12 beers into competitions
- Start kegging
- More water care
- Grow my own ingredients
- Blog every brew + updates
- Share even more of my creations
I really hope to achieve my brew year goals. With the recent gift of all 4 brewing element (thanks to my supportive sister and parents) I hope to grasp more of the science behind the brews I am creating.
To get a head start on one goal here is the next brew recipe.
2016 Barley Wine
- 85 Calcium
- 26 Magnesium (water isn’t that great)
- 14 Sodium
- 75 Chlorine
- 90 Sulfate
- 1 Bicarbonate
- Mash pH 5.4
- Thicknes of 1.1 qt/lbs
- 97% Thomas Fawcett Maris Otter
- 3% Thomas Fawcett Crystal 45
- 1 oz Thomas Fawcett Roasted barley as a colour adjustment
- Mash in and rest at 100F for 30 min (Acid rest A)
- Raise via induction to 113 for 15 min (Acid rest B)
- Raise via induction to 130 for 20 min (Protien rest)
- Raise via induction to 145 for 45 min (Saccharification Beta)
- Raise via induction to 156 for 30 min (Saccharification Alpha)
- Raise via induction to 168 for 5 min (Mashout)
- Sparge with 168F and collect 7 gal or less if runnings drop below 1.020
Once the runnings have been collected the wort will be boiled down to about 4 gallons with a target OG of 1.120-1.130
When the volume is around 4.75 gal the 60 min boil addition schedule will begin
- 60 min 1 oz Phoenix 13.35% AA
- 15 min 1 whirlfloc tab
- 15 min 1 oz Phoenix 13.35% AA
Ferment with WLP007 at a pitch rate of 1.25 millions cells/ml/P
Ferment ambient at ~70F
- OG 1.125
- FG 1.030
- IBU 80
- SRM 15
- ABV 12.5
- Final volume ~3.5 gal
Next week I will post how brew day went and the next planned brew. This one is for a competition!
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.
This past Saturday I have the honor of being a guest brewer at Royal City Brewing Co. in Guelph. What? How? Why? Let’s back up a bit.
A few weeks ago my friend Claren contacted me about brewing beer as a fundraiser at an event. The event is produced by Pencil Kit Productions run by Claren and others. The event will be what I can only call an art installation. There will be art in a variety of mediums such as performance, visual and projector. I am very excited to be a part of this and to be able to serve my “art”. When I was asked if I wanted to help out I said “Hell yeah!” without hesitation.
Here is where things got interesting. In order to legal serve home brew for sale the beer must be made under licence at a brewery so that all taxes and such are paid into the greedy pockets of the government. I took to GTAbrews group to figure out how to do this. Long story short Doug -whom I had never met before- seemed like he made a personal mission to help me. Within a few days he had set me up with Royal City Brewing Co. If you have not had their beer go to the brewery! Some very creative and taste stuff. If you cannot make it to the brewery try the Hibiscus Saison or Smoked Honey from the LCBO. They are to die for.
We worked out the details over email and a brief phone conversation and we were ready to rock and roll. Saturday I showed up and was told I would be brewing with the owner and brew master himself! Cam was one of the coolest guys I have ever met. We brewed 11 Gallons of a Belgian pale ale with all American hops. Half will receive dry hop additions and the other half will be aged on spent wine chips and receive dry hop additions. As well Cam had me help move 35 hl of beer into a bright tank. I had an absolute blast hanging out with Cam for the day.
Here is a bit of information about the event (SUBJECT TO CHANGE)
A huge thank you to the Royal City crew for accommodating me for the day. An even bigger thank you to Cam for sharing so much information and, being excited about what a home brewer is doing.
Hope to see a bunch of people December 9th and 10th!