BioLOG
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2 March 2008
We used Windsor Ale yeast
Day 1: SG 1040
Day 7: SG 1010
Bottled into 30 x 750 ml PET bottles using Coopers Carbonation Drops™ to prime.
Mmmmmmmmmmmmmmm, quite a lot of burpitude with this brew. Will definitely be doing this one again.
Day 1: SG 1040
Day 10: SG 1016 and added 1/2 tsp yeast
Day 15: SG 1015 added finings
Day 16: Bottled 30 x 750 ml PET bottles, 7 g priming sugar per bottle
Day 32: Nice flavour but not very fizzy
Two months later it was crystal clear and tasted wonderful. V. fizzy. Perhaps the cooler climate (Southern Hemisphere Autumn) meant we should bottle condition for longer.
We will be making our homebrew recipes available for all ((hic)). Kate will be writing them up and they will be in a separate category for your Bacchanalian pleasure.
Day 1: SG 1040
Day 8: SG 1010, finings added
Day 13: Bottled 30 x 750 ml PET – used 7 g priming sugar per bottle.
Crystal clear! The ‘homebrew’ tang took approx. three weeks to clear.
We saved a couple of bottles and had them a year later – still wonderful!
20 November 2007
One bourbon, one scotch, one blog – Part III
Two days later, this is germination:
And here’s how I’m going to dry it:
Next stage is to incubate at around 40°C for 24 hours, to drive off the moisture and make crystal malt. The inside of the kettle reached 52°C this afternoon, which is a little bit warm, but rain is forecast tomorrow and I’ll leave the vents open.
The trick is to dry the grain, not to cook it (which kills the enzymes). Even if it does get that hot, I’m not too worried because the actual mash step (when the maltase converts the starch to sugar) is supposed to be at around 55°C, and the grains already taste sweet. This means that even now the malt has a fair sugar content. If it wasn’t forecast to rain, and if I wasn’t worried about rats and possums (spit. Bastards) I’d just leave the lid off to sun-dry them.
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