Today was a big beer day. Last Saturday, I had added the second specified spice packet to the pumpkin ale I had brewed. In doing so, I racked it all into the bottling bucket, then got rid of all the yeast trub at the bottom. This made today's bottling experience much easier. No sediment at the bottom of the fermenter means less grit in the bottles! Altogether the yield was about 4.3 gallons into 26 nice big bottles. For the sake of consumer interest, the gravity on this when racking to secondary was 1.016 and just before priming and bottling was 1.014. Temperature corrected ABV is 5.1% and a 12 ounce bottle would have about 184 calories if I bottled in bottles that small.
Once bottling of the pumpkin ale was complete, I started the barleywine brew also mentioned in the above link. I slightly modified my plans to include steeping some bitter orange peel along with the grains. The OG for this is 1.082 at 75 degrees. Once primary fermentation is done, I am to pitch the champagne yeast right into that vessel, and then rack to secondary once THAT fermentation is finished. This brew could get up to 11% alcohol! Yow!
Last Friday I was on the radio. The auto-archiving on WZBC is now working. These links should function until October 30.
Hour 1: http://zbconline.com/wzbc-2009-10-16-22-00.m3u
Hour 2: http://zbconline.com/wzbc-2009-10-16-23-00.m3u
Hour 3: http://zbconline.com/wzbc-2009-10-17-00-00.m3u
Playlist below:
Sunday, October 18. 2009
Beer and "wine" and tracks
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