{"id":393,"date":"2010-10-17T21:37:34","date_gmt":"2010-10-18T01:37:34","guid":{"rendered":"http:\/\/blog.bitsofgenius.com\/?page_id=393"},"modified":"2011-12-05T23:35:25","modified_gmt":"2011-12-06T03:35:25","slug":"batch-06-11-american-special-amber","status":"publish","type":"page","link":"https:\/\/blog.bitsofgenius.com\/?page_id=393","title":{"rendered":"Batch #9-11: Peach Cream of Wheat"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Style<\/td>\nPeach Wheat Ale<\/td>\n<\/tr>\n
Ingredients<\/td>\nView Here<\/a>, and adding peaches and secondary fermentation.<\/td>\n<\/tr>\n
Brewing Date:<\/td>\nMonday: 8\/29\/2011<\/td>\n<\/tr>\n
Primary Fermentation:<\/td>\nMonday: 8\/29\/2011<\/td>\n<\/tr>\n
Original Gravity:<\/td>\n1.050<\/td>\n<\/tr>\n
Secondary Fermentation:<\/td>\nn\/a<\/td>\n<\/tr>\n
Interim Gravity:<\/td>\nn\/a<\/td>\n<\/tr>\n
Bottling Date:<\/td>\nMonday: 9\/5\/2011<\/td>\n<\/tr>\n
Final Gravity:<\/td>\n1.022<\/td>\n<\/tr>\n
Release Date:<\/td>\nFriday: 10\/7\/2011<\/td>\n<\/tr>\n
Alcohol by volume:<\/td>\n4.2% ABV (3.7% Raw)<\/td>\n<\/tr>\n
Final Release Name:<\/strong><\/td>\nGeorgia on My Lips<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Summary:<\/p>\n

– This was originally planned for May. \u00a0This is a first attempt at a fruit-flavored beer. \u00a0I’m glad I waited and am taking the lessons about honey forward from the last batch.<\/p>\n

– I had a talk with a former homebrewer about the problem with carbonation in the last batch.\u00a0 He had an interesting suggestion: capture about 1\/4-1\/2 gallon of cooled wort\u00a0in a container prior to pitching yeast, and store the container in the fridge.\u00a0 After fermentation, add this unfermented (i.e. loaded with sugar) wort back into the fermented wort in the bottling bucket, prior to bottling.\u00a0 That becomes the food for conditioning in the bottles.\u00a0 This method introduces almost zero change to the sweetness.\u00a0 I’m going to try that in this batch.<\/p>\n

29 Aug @ 9:00PM :: A successful brewing session. \u00a0I mashed the grain at 170 and sparged at 180, which is 20 deg higher than the menu called for. \u00a0I also added the honey in the last 5 minutes of the boil, along with the final 1oz of hops. \u00a0This due to the lesson of the extra bitter result in the Hefeweizen due to adding the honey very early in the boil. \u00a0Fermentation is again using the wick method. \u00a0I saved 1\/3 gallon of wort in one of the milk gallon jugs I use to freeze water in. \u00a0I am using a yellow plastic milk jug (originally a T.G. Lee container), which should block the light in the fridge while it is opened this week.<\/p>\n

01 Sep @ 9:00PM :: Added 6 sliced peaches to the fermentation bucket.<\/p>\n

06 Sep @ 9:30PM :: Bottling yielded 2x 1L, 2x 20oz, and 44x 12oz bottles. \u00a0The wort has a light peach aroma, and I think the aroma will get better with conditioning. \u00a0The wort is very smooth. \u00a0I added the 1\/2 gallon of unfermented wort I saved in the fridge to the bottling bucket, and then siphoned the fermented wort into the bucket. \u00a0I hope this technique will restore the good carbonation to the bottles.<\/p>\n

13 Sep @ 9:00PM :: Time to try the first bottle. \u00a0I was disappointed to hear very little pressure escaping when I opened the cap. \u00a0There was some head, but very little. \u00a0The taste is pretty good, but the peach flavoring is barely noticeable. \u00a0This may improve with time as conditioning continues, but the weak pressure after one week is not a good sign.<\/p>\n

Two things have happened in parallel to help me figure out what is going on. \u00a0I\u00a0had another impromptu talk with the same former homebrewer at work, who suggested that the higher alcohol contents of the latest batches may be killing off a significant portion of the yeast, to the point where there is not enough to consume the conditioning sugars after bottling.<\/p>\n

In addition, I made a batch of Stout from a malt can I had. \u00a0Both this batch and the Stout were brewed on the same day, and bottled on the same day. \u00a0When I bottled the batch of Stout, in addition to adding a 1\/2 cup of cooled corn sugar after being boiled in water, I also added some leftover wet yeast I saved from the yeast I pitched. \u00a0The Stout has had very good carbonation.<\/p>\n

4 Oct @ 9:00PM :: My how time makes a difference in conditioning. \u00a0The last two bottles I tried have carbonation, and produce a near perfect head in the glass that is about 1\/2″ thick, and lasts for about 5 minutes. \u00a0The taste: nice and citrisy, but hard to tell if it is apricot. \u00a0Maybe I should have used more apricots than I did. \u00a0But it’s a good beer. \u00a0I’m happy with the results, but next time… I will definitely use more apricot to up the apricot “noticability”.<\/p>\n

9 Oct @ 4:00PM :: Received very good feedback on this batch. \u00a0I plan to redo this recipe again, but with a higher quantity of peaches than I used this time. \u00a0It did produce a very smooth beer, with a nice citrisy flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"

Style Peach Wheat Ale Ingredients View Here, and adding peaches and secondary fermentation. Brewing Date: Monday: 8\/29\/2011 Primary Fermentation: Monday: 8\/29\/2011 Original Gravity: 1.050 Secondary Fermentation: n\/a Interim Gravity: n\/a Bottling Date: Monday: 9\/5\/2011 Final Gravity: 1.022 Release Date: Friday: 10\/7\/2011 Alcohol by volume: 4.2% ABV (3.7% Raw) Final Release Name: Georgia on My Lips […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":19,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-393","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages\/393","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=393"}],"version-history":[{"count":1,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages\/393\/revisions"}],"predecessor-version":[{"id":438,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages\/393\/revisions\/438"}],"up":[{"embeddable":true,"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=\/wp\/v2\/pages\/19"}],"wp:attachment":[{"href":"https:\/\/blog.bitsofgenius.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}