The homebrew bug hit yet again, mainly to get through these final extract-based recipes to start to dive head first into "all-grain" brewing. Basically, as a metaphor, instead of making brownies from a boxed mix, I would add the flour, cocoa, etc. myself. All-grain is a more "from scratch" version of brewing and one where you have more control over every aspect of the recipe and final product. So anyway, next on the docket was a California Common, alternately known in the beer world by Anchor Brewing's trademarked flagship Steam Beer: basically, a lager yeast strain used at a warmer ale yeast temperature to bring about more fruitiness. So, being from Cleveland, and as a childish play on words, I titled my homebrew "Common Cleveland Steamer". Insert your eye-rolling and groaning [here].
Here's the recipe I had:
8oz. Munton's Dark Crystal6.6 lb. Light liquid malt extract (LME)2 oz. UK Pilgrim Gold hops 11% alpha acid @ 60 minutes1 oz. UK First Gold hops 7% AA @ 1 minuteSaflager S-23 dry lager yeast
And now it rests in the kitchen sink next to the British Bitter with my markedly non-electronic temperature control method: wet t-shirt in water bath. Time to rinse dirty dishes in the half-bath sink for a few more days!
2 comments:
Why the sink? Are you trying to control the temp? Why not just do it at room temp. (whatever that may be for you)?
and..
nice doughboy.
At just room temp in NC, I would get fermentation temps in the upper 70's or even close to 80, giving all my batches "that homebrew taste". But this way in the sink, the evaporation of the water and wicking by the shirts keep fermentation temps in the upper 60s to low 70s, thereby giving me a cleaner yeast profile and taste.
Outside of a "fermentation fridge" or basement this method works quite well for me.
And the doughboy giggles at you.
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