Is It Done Yet?
Fine Tuning & Creative Brewing
by
Brian Trout
Part 2
Creative Brewing
Coming To Your QuAFF Meeting
In Early Summer
Part 1
Fine Tuning
by
Brian Trout
Q: What is the best tool that
you have in your brew house?
Perception Is Everything
• Our senses are how we take in information.
• Our sense are how we share and bond.
• Multi-Sensory memories last.
• Be aware of your strengths and weaknesses.
• Learn your friends strengths and weaknesses.
• Calibrate and always better your senses.
What Is Your Target?
What Is Your Target?
Q: Can we move our target after the darts have
already been thrown? A: YES. To an extent.
Yeast Starters
Fitter, Healthier, and More Productive
Temperature Control
Yeast will ferment
the best at steady or
non- erratically
fluctuating
temperatures.
Pitch to High
Krausen is
especially
important.
(Exothermic)
Temperature Control
• $110 - Dual Stage
Temperature
Controller. Then add
a Chest Freezer.
• Wear & Tear / Abuse
from Short-Cycling
(Designed for -10°F.
Homebrewer’s run
them at 40°F-Room
Temperature)
Temperature Control
Temperature Control
Temperature Control
• Air takes 3,437.5 x more volume to do the same
work as Water.
NOTE: I see a steady water temp in the range of 6171°F. Often 66-68°F. Perfect!
Temperature Control
Don’t stop at Ales. Try Ciders,
Meads, or Experiments.
Temperature
Temperature - Measurement
ThermoWorks
ThermoPen - $96
ThermoWorks
Model RT301WA - $19
Diacetyl
Diacetyl
Diacetyl
It is all part of the process. Diacetyl will be absorbed in
the majority of healthy fermentations.
(strain dependent)
Diacetyl
BJCP 2008 states that some Diacetyl is
OK in: Bohemian Pilsner,
Standard/Ordinary Bitter, Scottish Light
60/-, Scottish Heavy 70/-, Scottish
Export 80/-, Irish Red Ale, Strong
Scotch Ale, Mild, Southern, English
Brown, Northern English Brown, Brown
Porter, Robust Porter, Sweet Stout,
Oatmeal Stout, Foreign Extra Stout,
English IPA, Flanders Red Ale, Oud
Bruin, Old Ale, English Barleywine,…
Diacetyl Test - Steps
1. Thieve/Pull some samples.
2. Place equal amounts in two
clean coffee mugs.
3. Cling film snugly on top.
4. Heat one sample in microwave
to 150-180°F. (30 seconds, then
5-10 second increments)
5. Let sit at room temp or place in
fridge. Make sure they are
tightly sealed.
6. Remove cling film and
immediately smell and taste.
7. If positive. Give ferment time.
Let it warm up 5-10°F.
Carbonation
• Carbonation will greatly
affect how a beer is
presented.
• While carbonation only
accounts for a small
number of points in
competitions score sheets.
It will bleed over to other
areas.
Imagine buying a bottle of
champagne and opening
the bottle to find it
completely flat. --How do
you feel about this?
Carbonation
Carbonation
CO2 will lift/scrub the sweetness from your tongue.
Only a small fraction exists as carbonic acid.
Flat – Thin and Lifeless.
Low – Creamy and Increased Body. Milkshakeesque. (ex. English and Pub Styles, Nitro, Cask)
• Medium – Beer starts finishing dryer and lighter. (ex.
American and many German styles)
• High – Finish is crisper and dryer. (ex. Saison, Berliner
Weisse, Hefeweisen, and many Belgian styles,
Golden Strong)
• All the world is just a stage and your beer is merely
a player. Carbonation is the stage.
•
•
•
•
Carbonation
Present Your Brew On The Best Stage
Carbonation
Present Your Brew On The Best Stage
Carbonation
Present Your Brew On The Best Stage
Carbonation
Present Your Brew On The Best Stage
How does my brew read?
Too sweet? Too Dry? - Perception Is Everything.
Move The Target
Sweet? – Carbonate towards high end for the style.
Dry? – Carbonate towards low end for the style.
Clarity
• Opaque? Hazy? Fairly Clear? Gem-like Brilliance?
• While this only accounts for only 1 point on
competition score sheets. It will bleed into more.
• We always eat and drink with our eyes first.
Clarity
Clarity
• After fermentation and diacetyl cleanup is done.
Cold crash to brighten the beer. 38-34°F for 2-7
days. Change airlock to solid bung beforehand.
• More floculant yeast stains will drop very clear. No
more steps needed. Simply quietly rack to your keg.
• If you need more clarity look to the following
methods: Gelatin, Isinglass, Biofine (www.brewingsolutions.com), Bentonite, Super-Kleer K.C., or Filters.
Clarity
Hazy Mead made GemLike with Super-Kleer K.C.
2-Stage Clarifier
15ml Kieselsol
50ml Chitosan
Gelatin Fining - Steps
1. One clean sanitized mug.
2. Boil 1 cup of drinking water in the
microwave.
3. Let temperature drop to 175°F. (A
hotter temp will denature the
gelatin)
4. Stir in 1 tsp of gelatin until disolved.
5. Pour it into serving temp keg of
beer.
6. Push CO2 through the beer out
diptube to mix well.
7. Let sit undisturbed for 3-5 days.
8. You can carbonate through gas in
during this process.
9. Pour off the first murky pint or 2. Then
your beer should be very clear.
Part 1
Fine Tuning
by
Brian Trout
Q&A