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Taste Notes

Very tart. Lots of rasberry. Nice head. Too much sediment. Hopefully that will clear.

Notes

Brew Batch #4 Yeast Starter - 02/22/2012 Yeast starter 1L starter volume. Yeast dates 12/6/2012. Estimated 50.8% viability. Pitched yeast in starter at 70ºF. I know there are fewer yeast in this package because of the date. I have no idea how to measure the actual count. Estimated 275.5 billion. According to estimate I only need 198. It looks like I have plenty and over pitching by 30% or so. Put in fridge for two days. Day 1 - 02/24/2012 Romoved starter from fridge & bringing up to room temp. Plan to decant wort off of starter. Starter boiling 6 gallons of Hinkley Springs water in boil kettle. Boiling another 1.5 gallons for possible top up. 60 Min: Added 3.3lbs of wheat malt syrup 65% wheat 35% barley. Added 1oz Willamette hopps for bittering. Boiled until the hot break. 30 Min: Added .333oz Cascade hopps for aroma 15 Min: Add chiller to boil kettle 5 Min: Added .333oz Cascade hopps for aroma. Added remaining 3.3lbs of wheat malt syrup 10:25 Cooled wort with imersion chiller. Temp went from boiling to 68ºF in 27 minutes. It took longer than in the past because I did a full 6 gal boil. 11:10 Started airation. Wort looks much clearer. With new boil kettle I was able to leave the trub behind this time. OG 1.040 Prior to pitching yeast. This is a little lower than I expected. Huge difference in Gravity from the first batch to this one. Ingredients are the same. Not sure why? 12:20 Pitched yeast at 66ºF Set temp controller to 68ºF. 02:25 Bubbles. WOW. That was fast. Yeast has not even all the way mixed in yet. - 12 Hour - Fermentation very active. Temp 68ºF Day 2 - 24 Hour - Temp 68ºF. Fermentation very active. Krausen about 3-4 inches. Raised temp controller to 70ºF - 36 Hour - Temp 71F. Fermentation slowed a bit. Raised temp controller to 75ºF. I have not been taking gravity readings. Not sure it is necessary. Things are progressing nicely. - 41 Hour - Temp 77ºF. That may be a little hot. Backed the temp controller down to 74ºF Day 3 - 48 Hour Thawing rsaberys Day 5 - 02/29/2012 Pureed rasberries and pasturized. Warmed to 150ºF and held for 10 minutes. Temp went as high as 160ºF. Covered and let coold to room temp. Added resberries to secondary and racked beer on to rasberries. Added 1/3oz hops. I do not thinks these will add much because they wer put in after I racked the beer. It looks like the are going to get pushed out through the bolw out hose. Temp in primary 75ºF. Within 45 minutes fermentation started right up again. Very active. Lots of convection. It has gone ape shit crazy. Using a blow off hose rather than an air lock. Day 6 - 02/29/2012 A complete disaster. Blew the stopper. Secondary fermentor was too small. I did not expect such a violent fermentation when adding the fruit. I lost over half of the batch. I should have racked this to a much larger SV. Day 9 - 03/03/2012 Beer very cloudy. The recipie is all messed up. Expect to have way too much rasberry per volume of beer. I lost about halve the liquid volume. So a lot of rasberry in the bottom. Day 12 - 03/06/2012 Beer is clearing up but still a total mess. Day 21 - 03/15/2012 No visable activity. Plan to cold crash on Saturday. Day 22 - 03/16/2012 Moved to fridge to cold crash. Day 30 - 03/25/2012 Racked to keg 2-2.5 gallons Carbonated at 13psi Day 33 - 03/28/2012 Tasted beer. Lots of sediment. Not sure why. Hopefully that will clear. Taste was very tart. More fruit than beer. I was not expecting much.