Tag Archives: Sugar

This Week in BrewZasters: Go Yeast Old Man

Posted on by
4
Yeast Explosion

Yeast will build up some explosive pressure when they are well fed in a sealed container. I am still finding spots of yeast in nooks and tiny crevices around the kitchen.

Microscopic yeast are in the air all around us. They are the reason that we have beer, wine, and other alcoholic drinks.

Beer (and therefore yeast) lubricated the rise of civilization:

At some point in prehistory yeast fell into the gruel of one of our ancestors–after all, yeast is in the air around us. The gruel had been made from grain that had started to sprout (when seeds sprout an enzyme is released that breaks the starches stored in the seed into sugars the seedling will need for energy). Or perhaps the gruel tasted bad and our ancestor spit into the bowl (our saliva contains enzymes that break starch into sugars). The yeast started eating the available sugars. As they ate they produced ethanol (C2H5OH) and carbon dioxide (CO2). The next day, our ancestor would have noticed some froth on the top of the gruel, sipped it, and she (yes, she) found it didn’t cause problems. In fact, she felt better after drinking the frothy liquid.

She had discovered what Oscar Wilde discovered generations later:

“I have made an important discovery…that alcohol, taken in sufficient quantities, produces all the effects of intoxication.” — Oscar Wilde

Without yeast we would not have beer or civilization.

A couple of weeks ago my friend Ron (who runs Kelsey Creek Brewing) gave me a container of Irish ale yeast–a big container of yeast. So much yeast that I could have used it for 100 gallons of wort (rather than the 5 gallons I planned to make). I put the plastic container in the refrigerator for use in the following day’s brewing. Cold temperatures make yeast less active. But, even with the cold, they were active enough to produce a lot of CO2 gas.

The picture above shows the aftermath of my opening the plastic jar. I’m still finding yeast in places in our kitchen.

Fortunately for me, my wife loves the beer I make.

===============

Here is some yeast (in a Better Bottle fermenter) eating sugars and producing CO2 and alcohol:

Related articles:

This Week on BrewZasters: Brewing a Single-Hopped Ale

Posted on by
1
Humulus lupulus

The hop plant with cones. The cones hold the hop oil which give beer its bitterness. (Photo credit – Flickr)

This week on BrewZasters, we brew a beer using a single type of hop–in this case the Falconer’s Flight hop.

Many in the Lake County Homebrewers club are brewing these Single Hop Experiment (SHE) ales this month with the plan to compare, contrast, and exchange the beers at our meeting next month (which should occur on August 2o–the 3rd Monday of the month–at 6pm).

The recipe is very simple. The grain bill is: 9.5 lbs of 2-row malted barley, 0.75 lbs of crystal 60L malted barley, and 0.5 lbs of crystal 15L malted barley. Mash at 152F (this should give a specific gravity after the boil of 1.050).  Then the amount of hop added at 60 minutes is calculated to deliver 25 International Bittering Units (IBU–I calculated 0.68 oz of Falconer’s Flight would give 25 IBU), then 1 oz of the hop at 10 minutes and 1 minute before the end of the boil, and 1 oz of the hop in the fermenter as a “dry hop.” The yeast is White Labs California Ale WLP001.

Other than slightly scorching the bottom of my mash tunand ripping a gaping hole in my BIAB bag that I use for my mash…oh and raising the mash temperature waaaay too high again, and I’m a gallon short (4.5 gallons yield), the brew went swimmingly. The wort tastes great. Now, we wait for 14 days….

Related articles

This Week on BrewZasters: Bottling Laurel India Pale Ale

Posted on by
Reply

Last time on BrewZasters), we lost all of our  Lagunitas Brewing’s Little Sumpin’ Sumpin’ Ale clone  from our three Tap-a-Draft bottles.

Tap-a-Drafts are a compromise between bottles and kegs. It’s nice filling only three bottles…The handle has an issue. If you do not confirm that the handle is secure and the locking tab is in place, it leaks… About 15 minutes later the beer had found its way into vegetable crisper (onions, celery, and lettuce were marinating in beer), behind and under the crisper, and onto the kitchen floor…we lost one-third of our product, or about $10 retail. Damn. [Update: Lightning struck twice and a second TAD leaked. The TAD needs to be checked constantly.]

My version of Laurel IPA. Slightly cloudy with a SRM color around 6.

Well, gluttons for punishment that we are, today we packaged our third batch of Laurel India Pale Ale. The initial tastings of the flat beer hint at this being another dynamite batch. This time we filled just one Tap-A-Draft so that we can sample the Laurel sooner but we didn’t expose all our batch to the TAD [I checked that it was still holding product after writing this sentence.] We bottled the remainder in 12-ounce bottles.

We will keep constant vigilance on this batch. It is a sin to spill beer.

Fermentables
Ingredient    Amount        %         MCU    When
Pale 2-row 
Ale Malt     13lb 15oz     94.7 %    7.6   In Mash/Steeped
Carapils Malt  7.20 oz     3.1 %     0.1   In Mash/Steeped
Caramel 40L    5.40 oz     2.3 %     2.5   In Mash/SteepedHop Schedule
Hop                     %Alpha     Amt         Timing
Magnum                 11.0 %     0.77 oz    First Wort Hopped
Cascade                 5.9 %     1.85 oz   60 Min From End
Centennial              9.5 %     0.75 oz   30 Min From End
Simcoe                 12.5 %     0.30 oz   10 Min From End
Columbus(Tomahawk)     15.5 %     0.30 oz   10 Min From End
Centennial              9.5 %     0.45 oz   At turn off
Cascade                 5.9 %     0.20 oz   At turn off
Cascade                 5.9 %     2.12 oz   Dry-Hopped
Centennial              9.5 %     1.15 oz   Dry-Hopped
Citra                  11.1 %     1.00 oz   Dry-Hopped
Yeast
 White Labs WLP001-California Ale

mashed at 151F using 9 gallons of water
Output:
7.5 gallons wort pre-boil grav 1.044 @ 113F (Corrected pre-boil of 1.053)
Original gravity: 1.065
Final Gravity: 1.013
ABV: 6.9%

This Week on BrewZasters: Kegging our Little Sumpin’ Sumpin’ clone

Posted on by
Reply

The finished product.

Last time on Brew Disasters (from now on to be referred to as BrewZasters), we had sampled our clone of Lagunitas Brewing’s Little Sumpin’ Sumpin’ Ale and detected  hints of clove (phenolics) and banana (isoamyl acetate) in the aroma and taste.

And we here at Flog This Dead Brewery wondered  if, given these possible imperfections, should we throw the whole batch down the drain, as Dogfish Head Brewing did in nearly every episode of Brew Masters? Hell no! Was our answer. We dry-hopped the bejeezus out of it with  2.33 oz   of  Cascade 1.0 oz of Simcoe, 0.53 oz of Columbus (Tomahawk), 0.45 oz of Perle, and 0.15 oz of Nugget–if a hop was in stock it went into the carboy. And, we hoped time would do its magic and remove the off-flavors.

Tasting Notes – NOT cloned – but not bad

After another two weeks in the secondary, the beer is not a clone but it tastes pretty darn awesome. The hops jump out of the glass and hit your nose like a wave of citrus and pine. It’s light in color (about 5 SRM). When you sip the hops hit your tongue first and it finishes with a bright citrus flavor with some pine in the background.

Troubles in kegging bottling Tap-A-Drafting

For bottling, we added 4 ounces of corn sugar and put the beer in our three Tap-a-Draft bottles. Tap-a-Drafts are a compromise between bottles and kegs. It’s nice filling only three bottles rather than 52 12-ounce bottles. A 16 ounce CO2 cartridge charges up the system and carbonates it. The handle has an issue. If you do not confirm that the handle is secure and the locking tab is in place, it leaks. This is what happened: I missed making sure the handle was completely secured and put it in the refrigerator. About 15 minutes later the beer had found its way into vegetable crisper (onions, celery, and lettuce were marinating in beer), behind and under the crisper, and onto the kitchen floor. Not quite as large a mess as the time the glue from labeler in Dogfish Head Brewing spilled all over, but a mess it was. And, we lost one-third of our product, or about $10 retail. Damn.

 

Sam Calagione has much higher standards than we do. His company has flavor profiles and everything. Whereas our motto is “When in doubt, hop the bejeezus out of  it.”

Related articles

 

This Week on Brew Disasters: Off flavors-Banana & Clove in the Little Sumpin’ Sumpin’ clone

Posted on by
Reply

The Little Sumpin' Sumpin' Ale clone looking very cloney.

Last time on Brew Disasters we were trying to clone Lagunitas Brewing’s Little Sumpin’ Sumpin’ Al eand had several problems right out of the gate: Instead of a desired mash temp of 150F, the mash temp was 170F! And, the pre-boil specific gravity came in low at 1.043. That was a full 12 points below the 1.055 that was our target.

Well, it’s difficult for us to tell if the cooling of the grain from 170F to 149.5F succeeded. But, the adding of 0.5 pounds of corn sugar and 0.5 pounds of dry malt extract may have created another problem: phenols and esters. Specifically the addition of corn sugar could be the culprit for why there are hints of clove (phenolics) and banana (isoamyl acetate) in the aroma and taste. John Palmer says in How to Brew, that adding sucrose or refined sugar (corn sugar probably meets that criterion) contributes to ester production. The easily digestible sugar could have revved the English yeast (Fermentis’s Safale 04) and they could have been over-stimulated and giving off unwanted phenols and esters.

Given these modest, though real, imperfections, would we throw the whole batch down the drain, as Dogfish Head Brewing did in nearly every episode of Brew Masters?

Sam Calagione has much higher standards than we do. His company has flavor profiles and everything. Whereas our motto is "When in doubt, hop the bejeezus out of it."

Well, we here out Flog This Dead Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) and we have won a gold medal for a previous screw-up, we crossed our fingers and dry-hopped the holy bejeezus out of it with 2.33 oz of cascade hops, 1 oz of simcoe hops, and 0.5 oz of Columbus hops.

Related articles