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.
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
Here’s a photo showing it in a three gallon carboy, with the white torpedo in water.
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
I am very excited to try this in a batch of beer!
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.
||1.056 - 1.075
||1.01 - 1.018
||40 - 70
||6 - 15
||2.2 - 2.7
||5.5 - 7.5 %
|Pale Malt, Maris Otter
|Pilsner (2 Row) Bel
|Caramel/Crystal Malt - 40L
|Special B Malt
|West Yorkshire (1469)
||64°F - 72°F
|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