Got this stuff finally kegged up yesterday, and it was actually starting to carbonate a bit...interesting! the sample I took was a bit dry and tart, which is just what I was looking for. with a full gallon of the same juice being blended in with it in the keg (this back sweetening step virtually eliminates the need for a conditioning period), this stuff is ready to drink as soon as a tap on the kegerator becomes free.
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the wife and I have really been enjoying a nice glass of hard cider this fall, so we decided to give a "hard apple juice" beverage a shot. it is simply 2.5 gallons of pressed apple juice with a slurry of Pacman yeast. that was it. "brew day" took all of 10 minutes (and that was due to cleaning and sanitizing a LBK!). this is going to sit pretty for about a 3 weeks, then we are going to rack it into a keg with another gallon of the same juice as a "back-sweetener". by doing this, it should be drinkible near the holidays...if we left it up to nature to smooth/mellow out this beverage, we would be talking MONTHS, and quite frankly, we are not that patient.
total investment for this experiment was about $18 for the 4 gallons of 100% apple juice, the yield shoud be around 30 US pints. check out the notes HERE! You can also see another nice shot of the Perlicks ;-)
ain't they pur-ty? ;-) it was kind of a bear to get them in there ( a little cramped in the enclosure, but they are all hooked up and ready to pour! took a taste of Hoppy Kitty, and it was pretty nice IMO! I will get a picture and tasting notes up within a day or two
the taste was pretty spot on, so into the keg it went today. will let it chill for a few hours before turning the gas loose on it...should be ready for consumption by next weekend!
now if only we can finish the kegerator... The flavor profile for this beer might be a little different than its predecessor because over the past few days the temperature of the beer has dropped down into the low 60°s, so it will be interesting to see what the taste notes are gonna be like. stay tuned!
Festbier was brewed up over the weekend, and the ferment is starting out strong and holding in the low-mid 60°s. gonna let this one ride into the second week of November before racking to a keg.
LBBP Wheat is getting near kegging time. it has stopped smelling like sulfer, so the yeast are just about done with their work. little do they know, but a new dunkle same as last time, and nail my OG at 1.058 = 79% eff! the half liter of 3068 starter should start getting right to work. will probably get this racked into the keg by the middle of next week!
it is kind of a pain to put it all here, so feel free to follow this project's progress HERE ON MBFANS
The dry hops (summit) were put into the LBK on the 11th, and since I intend on racking the beer to the keg tonight, that gives it 2 days with the hops. I chose this particular time frame after listening to some BN podcasts with brewers from little places such as Stone and Green Flash use that exact schedule
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January 2016
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