I had a good weekend in Bar Harbor, and have the fortune to sample 4 incredible beers over the weekend. I’ve included links to BeerAdvocate below for information. They were all well worth seeking out.
Just a quick shot of fermentation, about 24 hours after pitching the yeast. This yeast (Wyeast 1318-London Ale III) was provided by Black Bear Microbrew, a local brewery here in Orono, and is my first batch using his yeast. The quantity and vitality were great. Thanks again Tim!
Update: 52 hours after pitching, the Krausen head is begining to drop. I’ll post when fermentation is complete, and a F.G. can be taken.
2nd update: 96 hours after pitching, and yeast is still going! Down to a fine head of foam, but it hasn’t begun to clear yet…. amazing!
Just pitched the yeast into this new batch. Can’t wait to see how it comes out. Recipe from scratch.
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.055 SG
Expected OG: 1.070 SG
Expected FG: 1.021 SG
Expected ABV: 6.6 %
Expected IBU (using Tinseth): 44.0
Expected Color: 18.2 SRM
Boil Duration: 80.0 mins
UK Pale Ale Malt 8lb 0oz (53.3 %) In Mash/Steeped
German Munich Malt 3lb 0oz (20.0 %) In Mash/Steeped
German CaraMunich II 1lb 8oz (10.0 %) In Mash/Steeped
German CaraMunich III 1lb 8oz (10.0 %) In Mash/Steeped
German CaraRed 1lb 0oz (6.7 %) In Mash/Steeped
US Centennial (8.0 % alpha) 0.75 oz Loose Pellet Hops used 60 Min From End
US Centennial (8.0 % alpha) 1.00 oz Loose Pellet Hops used 45 Min From End
US Centennial (8.0 % alpha) 1.25 oz Loose Pellet Hops used At turn off
Yeast: Wyeast 1318-London Ale III
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins
This was one of the last extract beers I made, and it’s interesting to taste the difference. That being said, it’s aged very nicely, and has a great head retention. It’ll be nice to see where it’s at in another 6 months.
The IIPA made two weekends ago is done fermenting, and I racked to a secondary to get additional clarity prior to bottling, hopefully this weekend. A wicked hop bite, along with some good aroma and nice mouthfeel. The extra water I added after the boil bought the final gravity down to 1.022, giving us about 6.5%. Can’t wait to try it with some carbonation.
This was my first time using the S-04 yeast, and I have to say that when it says it makes for compact sediment, they aren’t kidding. I had a hard time getting it to rinse out of the carboy!.
Last night we stayed overnight in Rehoboth Beach, DE on the way south to visit some family, and had made a point to go check out the Dogfish Head Brewpub. It’s located right in Rehoboth Beach’s downtown area, a little off the beach, but definitely walkable from all the hotels and B&Bs.
The brewpub offers some great food selections, the majority of which are wood-grilled. We had the portobello burgers, which were awesome. Their menu is not only great, but has suggested beer pairings for about half the menu items.
The best part of the visit was their beer tastings. They have a deal where you can sample 5 different beers for $5, which is a steal, most brewpubs charge twice that for tastings. Their samples are generous, and you can try any beer on the menu, including their limited release brews.
Dogfish Head also makes their own liquors, which are as off-centered as their beers. We only tried a couple of them in mixed drinks, but they were very good. I hope those begin to make their way into the marketplace as well.
Mash conversion complete
Transferring cooled wort
What was left behind…