Tag Archives: dry hopping

Bottling Celebration Ale clone

Last weekend I dry-hopped my Celebration clone with 1 ounce each of Cascade and Centennial. This was a bit more than the recipe called for (0.66 oz each). I dumped the pellets right in the primary fermentor, and when I opened it today the aroma was fantastic. Unfortunately, neglected to record my OG in the last post, so the FG of 1.012 won’t really help determining ABV. The recipe is supposed to have an OG of 1.067, but I doubt I got that. Oh well, I used a considerable amount of home-grown hops in the boil, so determining IBUs is not likely. I tasted the end of the bottling bucket. The beer has a deep golden color, and it had a nice malt flavor with a good bitter finish. I did not get much hops on the nose, but that might be more noticeable after bottle conditioning.


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Splitting the Imperial Stout

A few weeks ago I brewed up an imperial stout with a few problems. Today I am splitting it into four different versions of the beer.

I opened the small PET carboy that I used to hold the overflow from the fermentation disaster. The FG was 1.016. It smelled a little skunky and tasted a little sweet, but it definitely had alcohol. I racked almost 2 gallons into the bottling bucket and bottled 2 twenty-two (22) ounce bottles and 6 twelve (12) bottles of pure stout. The day before I had placed a third of a cup of espresso coffee into a jar and filled it with a cup of water. After the first round of bottling I poured this coffee mixture though a strainer into the bottling bucket. I managed to get two (22) ounce bottles and 4 twelve (12) bottles out of this.

I took a taste of the end of the bottling bucket and it had a great coffee flavor to it. That kind of flavor that’s evident in coffee stouts like Big Hugs. So, I think that ratio of 1/3 cup in 1 cup water to 1 gallon of beer is fantastic.

I then opened the main fermenter and got a FG of 1.016. There was no skunky taste and it was less sweet. I racked about 2 gallons into the PET bottle where I had placed some medium toast oak cubes that had been soaking in Dewars White Label. The other 2 gallons I racked into a new 3 gallon glass carboy and then dry-hopped with 0.5 oz. of Northern Brewer. I will bottle this dry-hopped version of the stout in about a week.

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American Amber

Brewing up a hoppy American Amber. This is my favorite style especially when it get into the imperial range. I switched it up this time with Chinook for bittering instead of Columbus.

I used my base red ale recipe but included some extra 2-row for a total of 13# grain. The pre-boil gravity was 1.048. Here is my hop schedule.

  • .5 oz Chinook at 60 min
  • .5 oz Chinook at 30 min
  • .5 oz Cascade at 15 min
  • 1 oz Citra at 5 min
  • 1 bag backyard hops at 3 min

This amounts to about 63 IBUs. I dumped this on top of the yeast cake from the previous Backyard Pale Ale which was using a NW Pale Ale yeast. After two weeks I found yeast floating on top, and the sample tasted super bitter. The OG was 1.050, and the FG turned out to be 1.010. This amounted to ABV. I dry-hopped with 1 oz Citra.


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Bottling, Kegging and Tasting

This week end I took care of my brews from two weeks ago.

I checked the gravity of my Pumpkin Strong Ale, and it read 1.018. After checking similar recipes and much hemming and hawing I decided to bottle it. This was kind of late on Saturday. I was so focused on not sucking up the sediment at the bottom of the carboy that I forgot to check the valve on the bottling bucket. Much beer was lost that night, and many curse words were uttered. I ended up getting 2 gallons in the bottling bucket. This provided me with 9 bombers and 3 twelvers. As for the flavor and aroma, I definitely detected pumpkin and spices on the nose, however, those aromas faded quickly. It was definitely boozey (8%), but it had a malty taste to it. I may crack on of the twelvers in a few months just to test, but I plan on saving this until next September at the earliest.

On Sunday I tasted the Belgo-American Pale Ale I brewed back in mid-September. It had that bubble-gummy Belgian yeast flavor, but it did not seem out of place. There was a little hop bitterness, but not the hop aroma that I was looking for. All in all, it seems like this will turn out good.

Today I checked the Brown Ale. The hydrometer read 1.010. The flavor was a bit bland at first taste, so I dry-hopped it with 1 oz of Cascade pellets. After sitting around sipping on the sample I noticed that it had a hint of roastiness and a bit of spiciness. I will keg this on this up-coming weekend.

Until then, cheers.

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Drinking the Backyard Saison

I tried the Backyard Saison for a second time today. It is over carbonated. The first bottle I had which may have been from the end of the bottling bucket gushed all over the place. I got a hop aroma off of the foam, but the beer did not have a great hop flavor to it despite the dry hopping. My wife and my neighbor liked it however, even though my neighbor said that he had a bottle bomb and a gusher.

This second test did not have any gushing, but I got a heavy sour, cidery aroma and taste from the bottle. I let it sit for several minutes and continued to drink out of a frosty mug. I actually think it’s pretty descent. There is not an aggressive hop flavor, but it does have a good balance between malt sweetness, hop bitterness, and Saison yeastiness. Unfortunately, some time later I do get some astringency, but I don’t know if it’s hops or grain related. Oh well, I won’t win any awards, but I will definitely drink this up soon.

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