Sunday, February 21, 2016

Old Beer Blending Party

Sometimes, things get put on the back burner of the list of brewing projects to fulfill, or just plain get lost in the shuffle of brewing. Maybe you dont brew enough to have that problem, but I certainly do. I’ve been trying to clean up and organize the numerous carboys gracing my dining room (at some point, I’ll actually start calling the room what it actually is: our bicycle and carboy room), and I realized that tucked in amongst the all the various current projects were several older carboys that had fallen by the wayside. So I pulled them out, tasted them, and decided to try my hand at blending. You know, to get things moving again, and away from their current de-railed project trajectories. Several of these were quite acidic (both versions of 165 had dry airlocks) and sharp; I decided to incorporate batch 203 to bulk up the overall volume, and give me enough to try two different blends. 

The first blend went into the 10 gallon oak barrel that also lives in the bike/carboy room.

10 Gallon Barrel Blend:
151b. ECY05 Brett Blend #9: approx. 1 ½ gallons @ 1.000 (July 2013)
165. The Great Brett Experiment II 005/008: approx. 4 gallons @ 1.006 (December 2013)
196b. Rueuze Lambic: approx. 1 ½ gallons @ 1.000 (February 2015)
203. One Last Lambic Hurrah: approx. 3 gallons @ 1.000 (March 2015)

The second blend went onto the wild raspberries that were previously used in 168b. Wild Raspberry Lambic; I bottled the beer and then added this beer to it. Im hoping to pick up some tannic skin character to round the beer as a whole; the left over beer mixed in with the fruit was more than enough to already give the beer a pinkish hue.

Second-Use Wild Raspberry Blend:
151b. ECY05 Brett Blend #9: 1 gallon @ 1.000 (July 2013)
196b. Rueuze Lambic: 1 gallon @ 1.000 (February 2015)
203. One Last Lambic Hurrah: 1 gallon @ 1.000 (March 2015)

I’ll probably rack the barrel beer onto fruit before bottling it, and possibly try and finish it with champagne yeast since I want to make sure there are no post-bottling surprises. 

10 Gallon Barrel Blend
Barrel: 2/21/2016

Second-Use Wild Raspberry Blend
Blended: 2/21/2016
Bottled: 3/20/2016 @ 1.000

Tasting Notes:

Sunday, February 7, 2016

Cleaning Up Brewday

Today was about moving stuff along; after two weeks, nothing had happened with the two cakes from the Great Brett Experiment II that were on the better tasting side, so I racked both onto the yeast cake from 203. One Last Lambic Hurrah after the Old Beer Blending Party. However, what I am really interested to see is what becomes of the wort that got dumped on the remains of 132a. Wild Yeast Lambic Raspberry, which had done something since the last time I checked; the previous beer on that cake got racked onto the yeast cake from 196a. Yeast Bay Lo Christi. Buncha fucked up stuff that will most likely get dumped. Still, gonna play that game.

224. Cleaning Up
4 lbs. Best Malz Pilsen
2 lbs. Best Malz Wheat
1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 153° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 3 g. CaCl; collected 2 gallons @ 1.062
Batch sparge @ 168° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ @ 1.012

Topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1 oz. Choice debittered hops

w/10 to go: 1 oz. Comet pellet 8.6% AA
5 g. Wyeast yeast nutrient

Chilled & split into 3 gallon carboys between 165 002 Great Brett II, 165 009 Great Brett II, and 132a. Wild Yeast Lambic Raspberry

224a. Great Brett II 002/224b. Great Brett II 009
Brewed: 2/7/2016
Secondary: 2/21/2016; nothing happening, so dumped both 3 gallon carboys onto yeast cake from 203. One Last Lambic Hurrah

OG: 1.038

Tasting Notes: 

224c. Wild Yeast Lambic Raspberry
Brewed: 2/7/2016

OG: 1.038

Tasting Notes: