Here is the current result of batch number 5. Brewers Best Cream Ale with 2 weeks in primary and 1 week in secondary.
My second batch of Joe's Ancient orange with a lime twist in the background. Still waiting on the first batch to clear so I can bottle it and open up my three gallon carboy to put this batch into. I always smiled to myself when I would read about homebrewers saying this is an obsession, boy were they right on the money.
My Bouncing Baby Barleywine that we brewed over the summer is just now starting to come into its own. The flavors have really matured and its got a big, full-bodied barleywine character like it's supposed to. I think we brewed it in August, so maybe it has a 9 month gestation period as well!!
Do you bottle or keg, Oak? We may have to swap a bottle or two! I'll meet you at the 590 bridge!
Grant Cummings
ROLL ALONG!!!
"We are linked to this institution by invisible bonds that do not wither or dissolve." --BGSU President, Dr. Ralph W. McDonald - 1968
ZiggyZoomba wrote:Do you bottle or keg, Oak? We may have to swap a bottle or two! I'll meet you at the 590 bridge!
Bottle, but hopefully only for the moment. I have a line on a smaller commercial fridge (free) so I will soon be able to lager and keg/dispense from. I would be happy to trade some homebrew. I have to be honest though if I cool the beer to far I get a chill haze in the beer, but the Cream Ale is really tasty.
ZiggyZoomba wrote:Do you bottle or keg, Oak? We may have to swap a bottle or two! I'll meet you at the 590 bridge!
Bottle, but hopefully only for the moment. I have a line on a smaller commercial fridge (free) so I will soon be able to lager and keg/dispense from. I would be happy to trade some homebrew. I have to be honest though if I cool the beer to far I get a chill haze in the beer, but the Cream Ale is really tasty.
Have you tried adding a Whirfloc tablet to the boil? I found they helped immensely in clearing beers. However, I think it is VERY difficult to get a clear pour if you're bottle conditioning the brew. I mean Bell's is all bottle conditioned and they don't even pour perfectly clear. Once you move to kegging you can produce much clearer beers because you'll carbonate off the tank. Also it's all in one serving vessel. The sediment will mostly be gone in the first 10 glasses or so of a keg, after that you'll have pretty clear pours, in my experience.
Adding irish moss to the boil also helps precipitate out a lot of what's causing the haze... but to be honest... who cares???
My Barleywine is remarkably clear at this point, btw. Oh... and it's delicious!
Grant Cummings
ROLL ALONG!!!
"We are linked to this institution by invisible bonds that do not wither or dissolve." --BGSU President, Dr. Ralph W. McDonald - 1968
Looks good!!!
Oh... and it's delicious!
