Brew Day, Maerzen

Okay, so I don’t have umlauts on my tablet keyboard.

There’s something about brewing in April for September consumption but back in the day when lagering was done in ice caves in the Alps, it was what the had to do.  But it is a beautiful sight:

image

I got about 86% conversion out of this batch using a 131 degree, 20 minute protein rest, a 152 degree 60 minute saccarification rest and a 15 minute 170 degree sparge.  The wort came out gorgeous, as you see above.  I got 6 gallons out of it and it’s perking away downstairs at 53 degrees.

All in all an uneventful brew day.  No major catastrophes, nothing went wrong.  Those are the good ones, when you get what you want from the grain and the process, about the only thing that made the day noteworthy was the 25 inches of new Denver snow in the background as I brewed.  But the wind was calm, something I treasure when brewing outside since the least puff of wind can blow my burner out.

My Saison is still chugging away, the brave little yeast cells slurping up the last of the sugars.  It’s down to 1.005 – Wyeast 3724 takes its time but is worth the wait.  It’s now fermenting at 86 degrees, the highest setting on my aquarium heater.  The yeast, known for their finicky nature, seem happy and that’s what matters.  My Kentucky Common is cold crashing.  I’ll put some gelatine in it Wednesday evening to clarify it up for bottling.  It has to be ready for Kentucky Derby day, May 7th.  Still plenty of time to condition.

Fermentation habit number 4 paid off:  I made pizza dough and homemade mozzarella cheese during the Snowpocalypse, pizza from it today.  Sorry, Papa Whozits, mine’s better, right down to the homemade sauce.

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