13 June 2012
So here we are the next morning bright and early to transfer the cooled wort to the fermenter. Personal preference I am using a strainer to catch/filter any unnecessary hotbreak material left over from the boil when I pour the malty/hoppy goodness into the fermenter. I have in the past not used a strainer at all and the brew turned out fine also–just made cleaning out the fermenter just a little bit harder ; ) .
So with the wort transferred to the fermenter time to add some water…..(note: it’s good to take a hydrometer reading and write it down after adding the water—to work out how much alcohol will be in the final beer)
After adding enough water to fill fermenter up at just under 20 litres I give the brew a mighty stir with my coopers brew spoon to aerate and make sure the water mixes well with the cooled wort. Once that has settled abit it’s time to add the yeast!
This time round I’m using Muntons Premium Gold yeast to see how that goes. I have previously used Safale US-05 and had fantastic results-so I’d recommend that if you’re keen on brewing this wonderful beer.
You can also use liquid yeasts such as Wyeast…here’s a pic of an swollen smack pack of Wyeast ringwood ale which is great for English style pale ales and the like. Liquid yeast is usually twice the price than dry yeast strains though.
Any ways back to our brew --the dry yeast is sprinkled over the brew– fermenter cover and air lock goes on and the yeast is left to fall in and eat those malty sugars to create esters , some Co2 and produce our friend alcohol. Magic……
After 5-7 Days of primary fermentation I rack/transfer the brew over to another fermenter (secondary) using a clean plastic tubed hose to help clear the brew and improve drinkability in when it’s finally in my glass!
Another method I use like many other homebrewers here in Australia is instead of using a cover and airlock for my fermenter I use plastic cling wrap and a rubber O ring to seal and it makes it easier to see whats going on with ya brew!
After another week of secondary fermentation you can either bottle the brew using carbonation drops or dextrose to carbonate and age the brew ready for drinking. I’m lucky enough to have a keg system so I’m going to keg this hopefully tasty brew and let it carbonate with some good ‘ol food grade CO2!
In the keg it goes and I’ll connect it up to my gas let it slowly carbonate in my draft system fridge for about 7 to ten days….Cant wait to drink it! As you can see I have another brew on the go as well -- an English style pale ale brewed with east kent golding hops. It's always good to get ahead with your brews and have a few fermenting so you don't run out of beer!
About twelve days later the brew is nicely carbed up and is ready to drink. There are methods of speeding up this process but I find the set and wait method works out the best.
Home brewing this way is a bit of a mission but ya look at that PROPER pint it was worth every step and time it took to create this PROPER homebrew.
**Mini review: Cola tinge in colour and a creamy head on the pour and not overly carbonated at all due to the slow carbonation.... Nutty choc going down taste with a nice bitter finish from all those Czech Saaz hops I used, body is a little thin which complements drinkabilty and is very refreshing. Roasted coffee beans on the aroma.
For a food match I would recommend BBQ Chinese style Char Siew Pork. The Smokiness and sweetness of the pork would complement the nutty and roasty aspects of the beer and combat some of that bitterness at the same time. Mmmmm... : )