Archive for January, 2012

Alright, first of all, Agent Orange (aka Collaboration brew) is drinking quite nicely now. That said, I find Citra hops to be lacking something…they don’t have enough depth to stand without at least two other hop varieties, in my opinion.

I used whole hops for all of Agent Orange, and the dry hops looked like this after I racked the beer:

The beer is a pale orange and is heavy on the citra/stone fruit flavor with some small pine/citrus aroma added from the Centennial hops. The orange blossom honey is present in the finish and actually gives a nice, complex, almost rich finish to the beer even though it is quite dry, which the honey helped with.

Moving on from Agent Orange, I kegged the saison today. It tastes quite nice as well. After I let the saison yeast ferment in the mid 80s for a couple of days, it predictably stalled. At this point, I pitched dry American Ale yeast and let that ferment for a week and half in the mid to high 60s. I find this yeast combination works really well. The saison yeast gives most of the characteristic flavor while the AA yeast finishes the beer and gives the beer some additional esters. I also like adding about 1 tsp of lactic acid to the saison to give a very slight tart finish.

The beer finished around 1.008 and around 5.5 % abv, so it is in the more traditional style of saisons.

Outside of these two beers, I have been preparing for a move to Denver, Colorado, which will take place at the end of the month. Barleywater Brewing is moving to Denver, so brewing will slow down until I get up and running there. I look forward to trying to find work in the brewing industry and living near the mountains. Cheers.


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Yesterday I brewed my saison, which looks like this on paper:

8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 64.00 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 16.00 %
1.50 lb Vienna Malt (3.5 SRM) Grain 12.00 %
0.50 lb Munich Malt (9.0 SRM) Grain 4.00 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 8.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 3.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (1 min) Hops 0.7 IBU
0.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.00 %
1Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale

Got a nice hot break.

Also had a quick cool time with the immersion due to nice and cold ground water.

And, a day later, there is a nice krausen forming from wyeast 3724.

I have a heating pad around this carboy to help kick up the fermentation temp, as I’ve used this yeast before at lower temps and found the resulting beer to be a bit boring.

My plan is to add brett after primary fermentation is complete and possibly rack onto some sort of fruit to add a subtle complexity. I will decide the exact route when I taste the beer after primary fermentation is complete.

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