More beer! My favorite!

The ancient Sumerians were probably the first people to record their beliefs in written word. They settled the Sumer region around 4000BCE and like every other polytheistic religion, they had patron gods for all the major parts of life: sky, sun, moon, stars and of course BEER. Scholars theorize that beer was in fact being made as long ago as 10,000 years ago and has only grown in popularity since.

Now Colin and I are taking part in this long lived tradition and it’s slowly taking over our life. Making beer is a bit like having another pet in the house. It needs to be fed, kept at the right temperature (not too warm or cool), and cleaned up after. And these beasties do make a mess!

Sanitation is critical for healthy fermentation

Cleaning is how every batch of beer starts and ends. All equipment needs to be sanitized meticulously to be sure that foreign bacteria and yeasts don’t infect your brew. Colin and I have been using IO Star to clean our equipment but after a trip to the brewing store with our friend Paul Wheeler (The same lovely fellow with whom I went morel hunting.) we’re considering switching to Star San.

Paul informed us that Star San can be reused for months on end so long as it is still foamy when agitated. While we usually use the iodized water from sanitizing our carboy to them clean our other equipment in a bucket, using Star San, we could then siphon the water from the bucket into another carboy to sanitize weeks later.

The only downside to Star San is that when it is stored in plastic, the container will eventually get a slimy texture and Paul is not sure whether the plastic is dissolving or not so its better to store in glass or metal. For now, we’re still using IO Star because it’s what we have around.

 

Brewing boys prepare the wort

The project we started on August 4th was the second kit that Colin and I purchased last month at MoreBeer! in Los Altos. I am in love with dark malty beers, beer so thick and rich you have to chew them as I like to say. So, while the Honeyweizen that we started with a few weeks ago is a great beer, I am much more excited about the second project: Chocolate Oatmeal Stout! Stout beers are characterized by their dark color and usually by a slightly higher alcohol content. Most stouts carry a coffee, chocolate or molasses flavor from the steeping grains and should have a creamy mouth feel. I added some unsweetened cocoa powder to my mash which will hopefully intensify that chocolate flavor.

Colin diligently takes note of every step.

This kit was a partial mash. What that means is that unlike our last project, part of our flavor and sugar came from whole grains rinsed in sparge water instead of from extracts and though the kit already contained some cocoa, I opted to add an extra ounce because I’m a total chocoholic.

Sparging is rinsing the mash(grains for sugar) slowly to extract the maximum sugar and flavor.

I sparge grains while while Paul heats more water.

There are many sparging methods requiring different types of equipment. The way we did it is the most affordable way of doing it because it uses things found in almost every kitchen. After starting our wort with a 2 gallon mash, we put the bag of mashed grains into a colander over the brew pot. In a separate pot, we heated another 2 gallon of water and used a large cup measure to slowly pour the 170°F water over the grains. The efficiency of extraction with this method is not very good, but we didn’t have the set up for anything more complex.
The product of our brewing was a dark and syrupy wort that smelled mouth-wateringly malty and chocolatey. (After cooling our original gravity came to 1.058 — a little low for the recipe but within the called-for range.)

The Brewing boys supervise the wort chiller.

So, remember last time when we took for freakin’ ever to cool our wort? And we had to do it in a bathtub with 20lbs of ice? Yeah, we fixed that by getting a wort chiller. A wort chiller is a long hose with a copper coil that you set in your hot wort. One end of the hose is screwed onto the tap to run cold water directly through the liquid without diluting it. The other end lets the heated water run back into the sink. It had the happy side effect of roping the brewing boys off into a little corner of the kitchen where I could watch them from the table. Ah, to brew with a view. :]

Colin siphons cooled wort into a clean carboy.

When it came to pitching the yeast, we got pretty caught up in the funky texture of the it. The kit had come with one tube of White Labs English Ale Yeast (WLP002). It seemed to have the texture of curdled milk and wouldn’t dissolve into its liquids no matter how much I shook that little vial. Even Paul, a veteran compared to us newbie brewers, had never seen a yeast look like this. We were worried that perhaps it had spoiled so we did some quick research.
As it turns out, this is characteristic of the strain of English Ale Yeast that White Labs sells. It has a freakishly high flocculation which can make the primary fermentation a little slow, but will mean a very clear beer after racking. So in it went!

Siphoning requires diligent cleanliness to avoid contamination.

Once it was in the carboy and the yeast was pitched, we moved the carboy into the craft room next to the Honeyweizen. Paul showed me a neat trick to get an idea of how your beer is doing; Knocking on the settled beer (Honeyweizen) makes a clear bell ring but the new proto-beer makes a dull clunk because of suspended matter in the liquid. It’s not a perfect measure of how far along your beer is, but I thought it was pretty cool.
Beer was active by second day in fermentation but had no froth unlike the hefe. Yay, Beer!
*NB: It’s one week later and we’re having some trouble very slow fermentation. As it turns out we should have made a yeast starter or pitched two tubes for the gravity in this batch. Brewing Classic Styles has an equation to determine pitching rates on page 289 that we didn’t know about until today, so I’ll be making a run to Oak Barrel to get more yeast and some nutrient to give it a bit of a boost.
One last thing before I sign off. I got some comments from people about how distracting the shirtless man in my last entry was you folks, this last photo is for you!

Gratuitous shirtless hotties!