jcrabappleI put the ginger into the peach mead yesterday evening, and gave it a taste this morning. The ginger flavor moves quick! I'm already pulling it out. I added a bit more peach syrup for sweetness and flavor. I threw in some pectic enzyme to help clear it up a bit. After 24h of that I'll cold crash it for 48h and then rack it to a new carboy for at least a few days before bottling.
Tom7 days later, aka today... Wednesday, the Red ale is at 1.014, it's still bubbling very slowly and 1.012 would hit the estimated numbers so I'll check it over the next couple of days to see if it's moving.
One week ago I started a Red ale. 1lb Caramel Malt 40L, .25lbs Carapils Malt, 4.8 lbs golden DME, 3.2 lbs amber DME, 3 oz Saaz hops, and Nottingham ale yeast.
Partial boil with less than 3 gallons of water with 3 lbs of DME, rest of the DME added for 5 minutes at the end. Half hops for most of it, other half for 5 minutes. 4 quart blocks of ice added and topped up with water. Yeast s p r i n k l e d . . . ;)
8 gallons fermenting in the 30 liter Speidel.
I bottled the Belgian dubbel 2 week ago, tested some 5 days ago and it needed more bottle time. It's a little flat still but it's been in a cold room. Tastes like beer.
Made some bottle drying racks to reduce the bottle crashes when washing. Parametric so build to match what you need with OpenSCAD. I wash 12 at a time, let them drip, wipe them off, and back in the box then repeat.
Started a blackberry melomel (mead) today. 12 lbs / 5.5 kg blackberries, 9 lbs / 4 kg July honey, and Lalvin 71B yeast.
I put a little sugar on top of the blackberries as they thawed along with some pectic enzyme. Mashed good, 2 days from frozen to fermenter. The juice was about 14 brix or 1.057 SG.
Put all the berries in a brew bag, added a big heavy glass mug for weight, diluted the honey, rehydrated the yeast, and done. OG was 1.060.
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The peach cyser is at a nice 13% ABV, and it's on the dry side.
I am stabilizing it for 24 hours after which I'll add the ginger and likely back sweeten it with some peach syrup.
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My peach cyser fermentation is coming to an end this week. Tomorrow I'll check the gravity. If it's where I want it (around 12% ABV) I'll stabilize it for 24 hours and then add the ginger in a brew bag.
That should only take 2-3 days since ginger can quickly become overpowering. Might be able to bottle it this weekend!
Jeffrey HaasThe ESB from the same source came in a bit light on the ABV also with a low starting gravity. It similarly had its bittering hops swapped out with the home grown nugget.
A bit piney on first taste out of primary. It's been moved to keg as secondary/serving. It'll go on CO2 once the current stout is out.