A long overdue status update on my brews then.
Red&BruCap isn't doing very well. After some weeks in warm storage, followed by two more in cold, the beer still refuses to carbonate. And while I think it's tasty, I never intended it to be served flat.
My guess is that the estimated 11% ABV is just too much for the Moinette yeast to handle. Graphically speaking, the yeast has pee-ed itself to death.
I'm going to try and be patient with this one, emploing various tricks of the trade to get this secondary fermentation thing on a roll. If temperature control, turning the bottles upside down and playing Eine Kleine Nachtmusik don't work, I'll need to manually reopen every bottle, add some sturdy yeast, and recap'em.
But I'm still filled with hope about this one.
Torakun, my little dojo tiger, is doing well. I siphoned the beer off the yeast sediment after a good week of lagering, and then put it back in the celler, with some added Pacific Jade hops for dry-hopping. Lab tests run during the first week of lagering were optimistic: the hop is robustly present, and the Munich malt gives the beer a certain toothiness which is fitting for a wee tiger. One carboy will become the KIAI version, with a secret ingredient added for extra punch.
Sometime this week, it'll be bottling time again, and Bob, you better make sure this tiger doesn't become another sick puppy.
Until then!
Greetz
Jo
Red&BruCap isn't doing very well. After some weeks in warm storage, followed by two more in cold, the beer still refuses to carbonate. And while I think it's tasty, I never intended it to be served flat.
| Just so. |
 |
| That picture in your mind should be graphic enough already. |
I'm going to try and be patient with this one, emploing various tricks of the trade to get this secondary fermentation thing on a roll. If temperature control, turning the bottles upside down and playing Eine Kleine Nachtmusik don't work, I'll need to manually reopen every bottle, add some sturdy yeast, and recap'em.
But I'm still filled with hope about this one.
| No not that one. |
Torakun, my little dojo tiger, is doing well. I siphoned the beer off the yeast sediment after a good week of lagering, and then put it back in the celler, with some added Pacific Jade hops for dry-hopping. Lab tests run during the first week of lagering were optimistic: the hop is robustly present, and the Munich malt gives the beer a certain toothiness which is fitting for a wee tiger. One carboy will become the KIAI version, with a secret ingredient added for extra punch.
Sometime this week, it'll be bottling time again, and Bob, you better make sure this tiger doesn't become another sick puppy.
Until then!
Greetz
Jo
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