June 28, 2003 (thing)
Return to June 28, 2003 (thing)
This week Oakland experienced a heat wave. While I had intended to brew some evening this week, the heat kept me from firing up the stove and boiling water for hours. I have never been the sort to start a morning with a cold can of cola, but I was forced to keep a pitcher of iced coffee in the fridge. It would have to happen early Saturday morning, I reasoned.
The brewing supply store I frequent sells whole hops in four ounce bags. It's a decent amount for the price, but I enjoy brewing with a wide variety of hops, and tend to end up with several half-bags in my freezer. This batch of beer would solve that problem.
UPDATE July 1, 2003 With misuba's assistance, I racked the ale to a bucket, leaving the settled proteins and grain dust. I then cleaned the carboy out, and put the ale back in, over 3 oz Fuggles hops (about 5% alpha acids, IIRC). Fermentation resumed within an hour. The carboy now gets a little agitation to beat the ale into the floating hops every 8 hours or so.
UPDATE July 13, 2003 The dry hops held down between one-third and one-half gallon of beer. I boiled 6 quarts of water with 2/3 cup corn sugar (priming sugar) and got 43 bottles (7oz, ne guinness) and 5 champagne bottles (750mL) out of it. Should be drinkable around the end of the month.
UPDATE July 28, 2003 I opened a bottle for a taste this evening. It is not yet fully carbonated, and rather caramelly tasting from the sugar that will (soon, I hope) create that carbonation. That said, it is fine drinking for this state.
UPDATE August 26, 2003 I've chilled a bottle and opened it this afternoon. It has fermented nicely in the bottle, creating a thin layer of dense almost eggwhite-like head when poured. It stand rather clear in the glass. The taste is almost crisp, the hops, though do not really come through strongly, I fault the extending water I added at bottling time. I think it needs (another) week.
‡ The name of this batch was suggested by ophie, in the spirit of the old adage, "Beer - it's not just for breakfast anymore".