BeerSmith™ Recipes and Web Editor

Taste Notes

°F

Notes

Batch 67: 2019-04-15: Third Solera Brewday! No hops today as batch one was too hoppy. I considered the Brasserie Dupont Slow Long Slope Mash on this one to see how it differs, if it is easier or harder to run in terms of sticking, and end of primary gravity. I have three steps on the ToP Link: 162/1:50,168/0:10,168/0:30. This assumes that every step in the PID moves the temp from it’s current point to the target point spread out over the time specified. Pretty sure this is how it works. The one concern is that the mash could end up to thin to support long term aging so I am not doing it. So, I ran the Lambic Mash. Temps ran below targets, for example 147°F instead of 149°F, 156°F instead of 158°F. This is consistent with yesterday’s experience. I ran the mash-out a little extra long with a set point of 176°F to achieve 174°F before sparging - about 15 minutes extra time. Today is the day that Cathédrale Notre-Dame de Paris caught fire. I was very distracted to say the least. I ended boil 8 minutes early and passed on the yeast nutrient. No big deal. It’s a very long boil either way. Such sad news - what a horror - 850 years old and absolutley amazing architecture and history - lost. I remain distracted but time to clean up. 2019-04-16: Quiet in the morning but krausen raised and bubbles after lunch with carboy temp around 67°F (ambient room temp at 68°F). 2019-04-23: Krausen mostly settled and still bubbling slowly, Temp on carboy 64°F. Refractometer read 1.038 or 9.8 Brix for an SG of 1.029. Tastes a little almost citrusy and, sweet, no faults at this point. Considering transfer to barrel if all three batches are ready. Racking to Solera barrel. 2019-08-30: SG is 5 Brix or 1.011 corrected. Flavor is rather uninteresting but fine. Level is down a but and white mold noted at barrel rim. No top-off right away but I could at any point. 2019-11-12: I topped this off today with about 1.25 G from my two 1 G jugs of Lambic put aside for this purpose. I still have half a gallon I can add in the future. 2020-11-07: Combined Solera Barrel Notes: I measured 7.8 Brix or 1.016 for the SG. That is a significan’t rise in gravity due to evaporation. I have no idea where that leaves my ABV calculation. Taste is good. Funky, not too tart, I’m getting a bit of grapefruit in everything so that might just be me today. It’s time to rack out and in - when I feel up to it. 2020-11-08: Racked 5G from the Solera barrel to keg #1. I did this in place in the “Aging Room” using the long red taped hose and red taped auto-syphon and the keg on the floor. 2020-11-12: Solera Lambis, after sitting out a while and only be mildly carbonated in the first place, is at pH 3.69.