The Cycle continues!

This week was an exciting week around my house in terms of beer! I finished up processing the IPA (racking, carbonating etc.) While also brewing a new IPA the recipe was all very similar with very minor hop substitutions to experiment around a little bit.

Out with the old!

So here we have it! The long awaited IPA is in full bloom! I traveled down to my friends house in Santa Cruz for the weekend to pay a visit! While we were down there we were able to use his carbonating system for my beer. Taking the carbonating process for 2-3 weeks down to 1-2 days. Normally when beer is bottled you prime it with a little bit of sugar (normally simple sugar, if you don’t want any extra flavors). The Co2 produced from fermenting this sugar in an air tight space carbonates the beer. Instead we infused a five gallon keg of our beer, as if we were going to tap it and then poured the beer into bottles. Needless to say we will be investing in a carbonating setup sooner then later! The review for my first IPA home brew can be found at Home Brew IPA review

20170408_184043
Co2 tank, regulator, keg

Some cuteness!

20170408_125043
Cassian the Hedgehog!

 

In with the new!

Please refer to my previous post “An IPA is born!” for a list of tools and ingredients that you’ll need along the way! Unfortunately I haven’t documented the process but this time around I harvested the healthy yeast from the bottom of my last beer, cultivated it with sugar water and heat, and pitched that into this IPA. There are always trace amounts of yeast and bacteria present in any brewery or winery and it creates a kind of heritage or “terroir” in your end products! We are continuing to harvest and care for our yeast populations from beers past in hopes of creating a “yeast library” of our own!

 

Subtle differences between siblings:

So this time around I changed up what hops I’ll be using in order to expand my knowledge on the subtleties of hops. During the boil I added

  1. 1 oz. nugget (added at 60 mins)
  2. 1 oz. northern brewer (added at 20 mins)
  3. 1 oz. centennial (added at 10 mins)
  4. 1 oz. chinook (added during wort chill)
  5. 1 oz. galaxy (added during wort chill)
  6. 1 oz. northern brewer (added during wort chill)

 

I also wanted to document the chilling process a little more thoroughly, which is a very crucial stage of your beers life! So the following image is our submerged copper condenser doing what it does best!

20170407_014257
Copper condenser and hop bag in wort

In the future I’ll attempt to get some better pictures of the condenser in action but the idea is that you run cold water through the copper coil, which cools the wort by constantly introducing cold water into the much warmer wort. Stirring is highly recommended once the wort reaches about 90 degrees and needs some help along to accomplish its last bit of chilling.

Another piece of equipment I was extremely excited to use is our new grain filter! It made the mash out and sparging process worlds easier!

 

 

Aside from everything else I wanted to show you something I am quite proud of!

20170406_191532
It pays to think fast!

So this picture may not look like too much is going on in it. But in reality I am sanitizing the carboy, sanitizing the racking siphon, and sparging my grain! As well as prepping my yeast and taking a picture. This picture is a testament that my skills as a brewer have vastly improved and I’m proud of it!! Hopefully you all enjoyed this read please let me know if there’s any part of the process you’re curious about and would like for me to go into more detail with! Also I’ve recently found that pinterest is an awesome resource! If you’re curious, check out my pinterest board. It’s got little fun facts and really good visual diagrams about the different processes that help a lot! It’s all about the journey!

Advertisements

6 thoughts on “The Cycle continues!

  1. #CS5711 I like your layout, with a awesome presentation photo for your first page. reminds of the blogger who has a hobby and wants his readers to know what he’s up to. Overall it had a good feel to it and it looks good, though I felt it could be a little convoluted with the post all running together. I like the fact that you didn’t over due the widget thing. Sometimes new bloggers want to add everything to there blog to make it look more official. In this case less is more. What I have read, you have done a good job with punctuation, grammar, spelling and a good job writing your blog, and describing your extrusions with beer quite comprehensively. The only thing I like to suggest is maybe adding a link to recent post will make it easier for the readers find a post quicker. I had a hard time finding when the post ended and the new began. It seem like it was one big post.

    Like

  2. Hey, great blog! I used to love beer and especially the hand crafted kind. I never had much interest or knew too much about the process of creating though an old passed friend of mine had been interested in getting a distiller for making absinthe at one point.

    I’m sober off the alcohol since last October 22nd due to my bi-polar with psychotic features I may never drink again but have one question for you, Can a great tasting beer ever contain zero alcohol?

    Well done on your blog though, looks like it has potential to reach a greater audience in the communities. Good work! #CS5711

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s