Hazelwood’s Brewday Part 2

[Cheshire Cat]

Solder on the pump.
Pump in contact with the wort
Farewell and adieu to my fair Spanish ladies

 

[Hazelwood Brewery]

Solder on the pump.
Pump in contact with the wort
Farewell and adieu to my fair Spanish ladies

Pump in the water, solder not in the water, pump not in the wort.

 

[Hazelwood Brewery]

The Summer Breeze is now tucked up in the fermentation cabinet. 20 litres of wort with an OG of 1054. Pictures show the wort being transferred into the fermenting bucket and then in the fermentation cabinet.

 

[Hazelwood Brewery]

No more brewdays for a short while now, the fermentation cabinet is full.

Mind you, that cherry sour has been fermenting for a week so it’s time to transfer it to secondary and add some cherries! I’ll also add some medium charred American oak.

I guess that’s my next job…

 

[Hazelwood Brewery]

That’s another job done. Pictures are the base beer together with fruit purée, pectolase (to clear the beer), and oak chips. Next what the base beer looks like before and after adding the fruit, and finally the beer back in the fermentation cabinet.

The base beer wasn’t particularly sour, more tart, but that’s okay because I’m not overly keen on very sour beers.

 

[Broomfleet Brewery]

Wow ..that's some transformation... looking beautiful

 

[Hazelwood Brewery]

Wow ..that's some transformation... looking beautiful

Thank you - brushed my hair and everything

The cherry sour should look better when the pectolase has done it’s magic.

 

[Broomfleet Brewery]

..

Interesting that your Pilsner is fermenting at the same temperature as the others .. would Pilsner normally ferment at a lower temp, or is it all about the choice of yeast?

 

[Hazelwood Brewery]

Yes, it’s the yeast. I’m using California Lager Yeast specifically because it ferments at ale temperatures. It’s also a nice clean yeast so there are no drawbacks.

 

[Hazelwood Brewery]

I’ve had a busy day today preparing bottles for swaps and competitions. All ready now to take down the post office tomorrow.

Now I have four beers in the fermenter to keg…

 

[Hazelwood Brewery]

First of the four is the oaked cherry brandy sour. This beer has ended up at 6.3% so exactly on the money. I need to add another 0.2% for the brandy so 6.5% is where it’s landed.

 

[Hazelwood Brewery]

I also kegged the bitter. This is the Full English bitter that won me the CAMRA gold medal so I had to brew it again to see what all the fuss was about!

 

[Clint]

I also kegged the bitter. This is the Full English bitter that won me the CAMRA gold medal so I had to brew it again to see what all the fuss was about!

View attachment 75792

Looks very nice H. I wouldn't mind a go at that!

 

[Hazelwood Brewery]

Looks very nice H. I wouldn't mind a go at that!

It’s a variant of my best bitter so not much different to the beer you’ve been brewing. By all means give it a go.

 

[Broomfleet Brewery]

First of the four is the oaked cherry brandy sour. This beer has ended up at 6.3% so exactly on the money. I need to add another 0.2% for the brandy so 6.5% is where it’s landed.

View attachment 75783

Looks a beautiful colour... You happy with the taste thus far?

 

[Hazelwood Brewery]

Looks a beautiful colour... You happy with the taste thus far?

Not sure yet Paul, it isn’t as cherry or as sour as I’d expected. It is still nice so we’ll see…

 

[Hazelwood Brewery]

Third of the brews now in a keg, this one is the Czech Pilsner. It looks a bit murky in the glass but this one always does out of the fermenter.

 

[Hazelwood Brewery]

Today I will keg the last of the four beers from my fermentation cabinet, this one is Summer Breeze.

Time to decide on the next tranche…

I’ve decided that one of the next four kegs that becomes available will be for my bourbon barrel aged imperial stout leaving me with three fresh brews. One of these will be another batch of bitter because that doesn’t hang around for long. I think the other two brews will be a 12% imperial stout and an 8% DIPA version of my Butterfly Effect American IPA (bit more grain, add some DME, up the bitterness to balance the sweetness by moving the 30 minute bittering addition to 60 mins).

 

[Broomfleet Brewery]

Well I for one will be standing in the queue, glass in hand, for a pint of the DIPA induecourse...wow..

 

[Hazelwood Brewery]

The Summer Breeze is kegged - yay!