BeerSmith™ Recipe Cloud

Notes

8/17: Started heating at 8:30. At 113 in 30 minutes. Temp in the mash tun seems to be running 2-3 degrees lower than the PID. raised the temp to 118 and went in for breakfast. doughed in at 9:30. The temperature held steady. Mashed in at 116 for 15 minutes before raising the temp to 151(gravity @1.020). set the PID to 145, the step took 35 minutes. I played with the PID just a tad by bumping it up to 154 and then when temperatures got close I brought it back 2 151. with the PID set to 151 the temperature is holding steady and I'm going to take Cooper to get ice (gravity @1.045). Spent an hour and 10 minutes @ 151 steady. Raise the PID to 168. 5.5 gallons into the carboy @1.060. 6 gallons into the blue container plus 4 gallons with 4 pounds of sugar added to get to 1.058. Pitched yeast @9:00pm. Both @76F. 8/24: left 6 gallons in the carboy in the garage to ferment around 86F with fluctuations. SG@1.016 The batch in the blue container in the ferm chamber at 75F SG@1.004. 8/27: Carboy SG@1.012. 8/30: Racked the carboy into a keg and force carbonated for friends coming to dinner. Racked the blue barrel into the Balcones barrels previously holding cherry golden strong. 9/4: I blended 4 large peaches with skins and a half bottle of Chardonnay from Trader Joe's (not their brand) to a total volume of 1.25L. I split that volume between the barrels and noticed that 1939 had noticeably less volume than 1979. A little more peach blend went into 1939 to up the volume and minimize oxidation. I think the barrel wax has been a great help there and minimizing the angels share from the previous batch. There is CO2 production from both barrels 2 hours after adding the peach wine blend. Hopefully enough room for the krausen! 10/24: both barrels are developing character nicely they are much characterful they were before. barrel 1939 has a similar hazelnut flavor to the keg of Belgian golden strong while 1979 has more acidity and comes across more tart. The mouth feel has changed for the better. A little more going on there. 10/25: the clean keg is nice and cleared up but over carbonated and a bitch to bottle. There is a slight bubblegum flavor coming out now and it reminds me of sugar creek brewing saison. 1/23/2015: Barrel 1939 Racked into the red keg. Barrel 1979 Racked into the blue keg. 1939 is a golden yellow, smells tart but with a Brett funk underneath. The taste is tart to match the smell but it is a nice round sour flavor, very dry and wine like with a little heat, oak and mild Brett. I think the peaches give it the wine like flavor and they have dried it out a bit. All in a good way. 1979 has a similar nose but when tasted, it is not as tart and it now has the nutty flavor kind of hazelnut like that was present in the Belgian Golden Strong. These are both very light, dry and drinkable beers. I will age them till summer to drink. Both beers measure 1.032 by refractometer. 3/14 Forget summer. I dropped both kegs with 2 oz Nelson Sauvin and 1 oz of Amarillo for 5 days. 3/21 5 days may have been a bit much Hops are very noticeable and its much cloudier. A tastty beer with several components but recipe tweaking would improve it. Fuck Summer I'm drinking it now with a few bottles to age and investigate the funk. 4/19: bottled 14 bottles of various sizes from the blue keg to age and give away. This keg is almost empty and the beer has finally cleared. 5/21ish: bottled 13 bottles (12 oz) from the remaining keg.