h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This documents the second batch of beer that I've brewed. Interesting, because even though the first batch is bottled, it hasn't matured enough to be drank yet. But I plan on using my journal entries to track the details.


Batch II - Belgian White Ale

Wheat Malt
Tettnang Hops
Curacao (Orange Peels)
Coriander

The process ran a lot smoother the second time around. I payed much more attention to complete sanitation of the equipment this time. The main issue that I need to improve on is the water. I had been using a PUR filter reservoir. But the water just doesn't come out fast enough. Before the next batch, I intend on buying a filter that attaches directly to the faucet.

This should be a tasty beer. Between the wheat body and the various hops, it will be a nice second addition.

Fermentation began in about twelve hours and continues to increase, as seen by the activity in the air lock. I expect it to pick up and continue for about three to five days. Must consult homebrew guru about ideal time to transfer to the secondary.

Total volume - 5-1/3 gallons
Specific gravity - 1.055

Homebrewing is fast becoming my favorite hobby. It's all about attention to detail and patience. It will be nice to have a diverse collection once I've completed multiple batches. Still early, but the third batch that I would like to brew is a nice hoppy Pale Ale. From there, I will once again seek the advise of the beer guru.

Haps off to my brewster, we'll call her Scarlet. Without her, it wouldn't be nearly as easy.

Cheers!

To add....

In the creation of FOley's Winter Warmer, I have errored, though I know not where. It seems the ups guy was not so kind to my belgian abbey yeast, for when Pitched, they didn't not grow, they did not feed! They did not LIVE!!!

But, I must calm myself, for I then remember of a Belgian wit strain from White Labs that has layed dormant in my fridge for the past two months. I brought it up to temp, aerated, and pitched. SOme twelve hours later, my warmer is quietly bubbling away in my kitchen.

Now, you ask, you have two strains in one batch, though one strain seems to have been dead, what of the taste with both strains in there, not knowing which, if not both are active? And I answer, I know not. But I am very interested in the taste to come.

we shall see, we shall taste.....

Well, the guru informs me that I should forego the secondary fermentation altogether. Apparently, it will remove more sediment than I'd want, it being a cloudy Belgian White.

So, I'll be doing a single stage process for this batch. It's good to keep trying different things.

Cheers!

Four days after I sealed this batch in the fermentation bucket, I encountered some issues.

My beer guru had told me that fermentation can continue without seeing activity in the airlock. He said that if you gave the bucket, or carboy, a quick shake, the yeast would be agitated enough to show activity.

So, I gave it a shot. But it was probably too early, at least for a yeast intended for a wheat beer. The activity began to increase rapidly and foam began to pour up into the lock. I sanitized another lock and replaced it. Of course, I had to give it another shake, couldn't resist.

Within a few hours, the activity in the lock was through the roof. Foam began to pour up into the lock more than earlier. The lid began to bow out and it appeared that it, or at least the lock, was going to blow.

Well, it didn't...fortunately. I pulled the lock out the next day and a rush of air was released. I let it sit for a few minutes then attached another sanitized lock. The lid returned to normal and so did the activity in the lock. But it is now fermenting at a manageable rate. Whew!

Anyway, the moral of the story is beware the yeast in a wheat beer. They are powerful creatures. And don't shake the beer until it stops bubbling completely. Well, live and learn - the batch will survive!

Cheers!

Two weeks after I sealed this batch in the fermenter, the beer still hasn't blown up. Now I am ready to bottle.

Ending volume - 5 2/3 gallons

Since I did all of the fermentation in one phase, bottling would be a little more tedious. This is because my primary fermenter and my bottling bucket are one in the same. So, I would need to siphon the beer into my carboy, then back into the bucket.

Side note. Somebody has got to teach me how to use a siphon, Bernoulli would be disappointed. I have gotten considerably better, but I am still making rookie mistakes.

Anyway, I made both of the transfers, but lost some of the volume and managed to bubble the hell out of the beer.

Ending specific gravity - 1.012
Estimated alcohol content - 5.6%

It tasted rather well. Very cloudy since I decided to forego the secondary transfer. I am pleasantly pleased and am looking forward to tasting a carbonated version with more sediment removed. In spite of the fact that I lost some of the volume, I only came up two beers short of my first batch.

The beer should be ready for New Year's Eve.

Cheers!