Krausening Sour Beer

I just took my Flanders Brown beer out of primary after 27 days. It fermented with the Wyeast 3763 Roselare blend which has a mix of yeast and bacteria to make a nice sour beer, though it requires aging for good results.

I mashed on the warm side to produce relatively more food for the Brettanomyces yeast and Lactobacillus and Pediococcus bacteria as compared to the brewing yeast.  As a result, the specific gravity went from about 1.052 to 1.017 instead of lower as would normally be expected.  There was extra beer after filling two kegs and so I bottled the stuff directly without priming sugar, relying on the natural krausen remaining in the wort.   With a little luck the 15 bottles I have left over will be nicely carbonated and mature later this year.  The two kegs I’m leaving to mature in my basement.

BeerBug Wireless Brewing Hydrometer: First Impressions Review

Today I received my BeerBug Digital Hydrometer as an early backer of their Kickstarter.  I had some minor issues with the setup, but they were quickly resolved by email from one of the project’s principals.  The device is pretty elegant, with a weighted Teflon “torpedo” suspended in the fluid, connected to a head unit by monofilament line.  The head unit has a strain gauge (correlating the weight of the torpedo to specific gravity) and communicates readings by Bluetooth.

At this early stage there appears to only be Windows software – a screenshot below shows some of the expected drift when first using the device (readings are very steady now as I write this post) – at the time I also had it installed incorrectly which couldn’t have helped.

The initial release of the Windows software

The initial release of the Windows software

Here’s a photo showing it in a three gallon carboy, with the white torpedo in water.

showing the "torpedo" suspended in the liquid

showing the “torpedo” suspended in the liquid

Here is a close-up showing the head unit

Capturing the flashing status light on the head unit

Capturing the flashing status light on the head unit

I am very excited to try this in a batch of beer!

A transatlantic IPA

To try the BeerXML Shortcode plugin here is my “Dank Knight” recipe for a dark amber IPA with Columbus hops and English yeast (the odd mix of base grains is what I had on hand).

As advertised, the yeast isn’t very attenuative, which isn’t something I’d planned on.  We’ll see how it tastes – it’s on the dry hops now.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10.5 gal 75 min 61.4 IBUs 9.4 SRM 1.061 1.016 5.9 %
Actuals 1.07 1.01 7.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %


Name Amount %
Pale Malt, Maris Otter 12 lbs 47.17
Pilsner (2 Row) Bel 12 lbs 47.17
Caramel/Crystal Malt - 40L 8 oz 1.97
Special B Malt 8 oz 1.97
Cara-Pils/Dextrine 7 oz 1.72


Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 3 oz 20 min Boil Pellet 14
Columbus (Tomahawk) 2 oz 10 min Boil Pellet 14
Centennial 2 oz 5 min Boil Pellet 10
Columbus (Tomahawk) 5 oz 0 min Dry Hop Pellet 14


Name Lab Attenuation Temperature
West Yorkshire (1469) Wyeast 69% 64°F - 72°F


Step Temperature Time
Infusion 151°F 60 min
Mash Out 168°F 15 min


Pitched on yeast from last batch of Innkeeper
Last runnings 6.3 Brix
Starting gravity 17.5 Brix = 1.070

Primary ferment 61F to 67F

After two weeks gravity still 1.020

Added dry hops on March 4, 2013