FA+
Shop
Beer Brewing Livestream! Scotch Ale and Cerveza
12 years ago
The second installment of my beer brewing for this years beer garden at Furfright (www.furfright.org) will be tonight around 6-7pm, giving me some time to work out technical issues or whatever. Last night I max-loaded my laptop and somehow managed to not crash for almost 3 hours.
Tonight, we're cooking up a Scotch Ale, which is a high clarity double dark brown ale with a lot of nutty tangy notes. One of my favorite beers, other than the pumpkin spice. This was one of the first beers I actually (with a little help) put the ingredients together for myself. Aged a little, this brew develops a chocolaty aftertaste, and since it is a double beer, had a creamy/full mouth taste and has a deliciously thick head. Again, this one is going to mostly a malt-extract but I tried to use as much actual grain as I possibly could.
While the Scotch Ale is boiling down, we'll revisit the Cinnamonster Pumpkin Pie Brown Ale we put into fermentation last night. I woke up this morning to a wonderful bready smell in the kitchen and was very very happy to seem a constant stream of bubbling coming from the vaporlock. We yeasted with a Safale S-04 (Dry Ale Yeast) which should keep the body nice and crisp so the nutmeg, all spice and cinnamon profiles come out first, followed by a warm thick mouth-feel and a sweet pumpkiny aftertaste. The fact that the yeast is this active is a good thing, since faster yeasts generally make crisper flavors. "Slow" yeasts as used for bread and much thicker/higher APV beer, like the Scotch Ale we're cooking tonight.
Tomorrow I am going to throw together a quick cerveza kit I got for a flavored beer. I tried to find cranberry extract, but nobody seems to actually make cranberry flavored extract. Instead, I'm going to make a blueberry flavored beer. The crisp cerveza body will allow the blueberrys sweetness to shine out, and since the armoatic profile of cerveza is so low, this beer *should* have a distinct blueberry scent. As a last result, the blueberry extract is very purple/deep blue. This beer is going to end up a super high-clarity lavender or deep blue. I *MAY* break the "no clear glass bottles" rule, just for display purposes.
In two weeks, I will also be doing short 1-hr long racking streams, where I will show how primary fermentation gets moved into a secondary fermentation and a bunch of tricks and science behind container selection and anaerobic vs aerobic chemical reactions and how it flavors the beer.
http://www.livestream.com/katmommasdemocorner
Tonight, we're cooking up a Scotch Ale, which is a high clarity double dark brown ale with a lot of nutty tangy notes. One of my favorite beers, other than the pumpkin spice. This was one of the first beers I actually (with a little help) put the ingredients together for myself. Aged a little, this brew develops a chocolaty aftertaste, and since it is a double beer, had a creamy/full mouth taste and has a deliciously thick head. Again, this one is going to mostly a malt-extract but I tried to use as much actual grain as I possibly could.
While the Scotch Ale is boiling down, we'll revisit the Cinnamonster Pumpkin Pie Brown Ale we put into fermentation last night. I woke up this morning to a wonderful bready smell in the kitchen and was very very happy to seem a constant stream of bubbling coming from the vaporlock. We yeasted with a Safale S-04 (Dry Ale Yeast) which should keep the body nice and crisp so the nutmeg, all spice and cinnamon profiles come out first, followed by a warm thick mouth-feel and a sweet pumpkiny aftertaste. The fact that the yeast is this active is a good thing, since faster yeasts generally make crisper flavors. "Slow" yeasts as used for bread and much thicker/higher APV beer, like the Scotch Ale we're cooking tonight.
Tomorrow I am going to throw together a quick cerveza kit I got for a flavored beer. I tried to find cranberry extract, but nobody seems to actually make cranberry flavored extract. Instead, I'm going to make a blueberry flavored beer. The crisp cerveza body will allow the blueberrys sweetness to shine out, and since the armoatic profile of cerveza is so low, this beer *should* have a distinct blueberry scent. As a last result, the blueberry extract is very purple/deep blue. This beer is going to end up a super high-clarity lavender or deep blue. I *MAY* break the "no clear glass bottles" rule, just for display purposes.
In two weeks, I will also be doing short 1-hr long racking streams, where I will show how primary fermentation gets moved into a secondary fermentation and a bunch of tricks and science behind container selection and anaerobic vs aerobic chemical reactions and how it flavors the beer.
http://www.livestream.com/katmommasdemocorner
kimmerzgreywolf
~kimmerzgreywolf
love to watch, but got class tonight :/
