I want to turn these over quickly so if you are in the DC area and would like a growler of one of these, contact me…I can make that happen.Īzacca hop is the only hop I’ll be using in this experiment that has a name…also commercial examples. I will brew these in batches of two…each beer will get their own post and hopefully I can write a summary post at the end of this experiment with my notes and some bottles I saved to give an overview of the experiment. One of the reasons why I’ve brewed the same beer over and over again is to get this process down to near surgical precision to do this comparison. These are going to all have the same grain bill and brewed as similar as possible. I will be brewing a total of 6 of these hoppy saisons with different experimental hop varieties I picked up from Yakima Valley Hops a little bit ago. If I do this recipe again, I need to increase the hop amounts to aim for perhaps 40 IBUs.I am excited to start this series of beers. It's not as bitter as it should be for the style, but it's not cloying, either. There is an aroma of fresh orange (pith mostly) to the beer. : The beer is mildly carbonated at this point. The yeast flocculates into a fairly thin, compact layer in the fermenter and seems to impart a little of a Saison-like funk to the flavor, reminding me a little of beers that included Brettanomyces. I harvested the yeast to use in another beer soon. I'll reserve judgment until it's had a couple of weeks in the bottle but my initial take is that it's "OK" but nothing fantastic. A sample taken from the end of the bottling bucket had a hint of a cracker or biscuit-like malt bit to it, some somewhat muddy (to me) citrus notes that remind me of orange with a bit of pith to it. : Today the beer was bottled, using 1 Coopers carbonation tablet per 12-ounce bottle, and placed in the "hot box" with the temperature set to 98F. I'll most likely bottle the beer in the next night or two. : After several days now at 97F and gravity holding at 1.009 SG, I've turned off the temperature control system and am allowing the beer to drop down to room temperature on its own inside the insulated chamber. fermentation wasn't truly finished and ended up continuing in the bottle. I think this is why I've had some batches overcarbonate and gush. I'm going to give it another day or two at 97F to see if there's any change before bottling. This suggests to me that fermentation may not be complete yet. : The gravity held at a consistent 1.009 SG for three days, but late last night began intermittently reading 1.008 SG. It wants to ferment very warm and may need a starter. I need to remember that for next time if I decide to brew this again. It seems that the increase above 90F really helped this yeast get going. At this point we're only about 4 points away from the expected final gravity. Temperature is holding at 86F but I plan to increase the temp in the fermentation chamber later today to try to get it up in the 90F-98F range. The temperature is up to 86F, owing to an increase in the temperature of the fermentation chamber. Today the gravity of the beer is reported as 1.027 SG and the temperature as 83F. After the SD card was reimaged and reconfigured, it worked again. : The Tilt Pi stopped communicating with the Tilt Hydrometers yesterday. Temperature in the fermenter is now up to 74F and the gravity has dropped from 1.053 SG down to 1.048 SG, which implies the yeast is alive and well in its new environment. : It's roughly 12 hours since I pitched the yeast. This will maximize the yeast's aroma and flavor contributions - and speed up fermentation. I then moved the beer into one of my large Igloo coolers, added a heat wrap, and configured temperature control to keep the inside of the chamber to 85F (at least initially) and see about getting the beer up closer to the top of the yeast's range.
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