So I haven’t posted anything in a long time because my computer will not let me log on to anything that has a password. Sorry if anyone tried the pickle recipe. It was a total failure! The pickles smelled great and actually didn’t taste all that bad but, they were incredibly mushy and I couldn’t stand them. I tried to make them into relish but that was also like eating pickle pudding and made me want to barf.
The kombucha on the other hand came out really well! I made two batches one of which I fermented only for a month at temperatures between 50 F and 55 F so it didn’t really ferment all the way. I carbonated it and it was good to drink but not as good as the second. The second batch I let set for over two months at really cold temps and it was delicious. It didn’t even taste like kombucha. I didn’t carbonate it and it was still fantastic! I brought it over to my girlfriend’s sister’s house and we almost drank a whole gallon between three people in one night. It tasted like slightly acidic honey lemon water, but really smooth and no nasty kombucha smell (like crotch) just really pleasant.
|1st on left 2nd on right|
The Juniper Ale received 3rd in show out of 15 other brews at a homebrew competition hosted by a new brewery opening up soon called Copper Kettle Brewing Company. So I was pretty stoked about that! When the trees start getting fresh tips on them I will make a new batch but this time with just the Rauch malt instead of the peated malt and I think I will also make a Spruce Ale.
I finally bottled the Sour Cherry Beer. I had an oak spiral in it for 6 weeks. The oxygen from the wood really got the brew souring quickly. It tastes pretty darn good so far but needs more time to carbonate. After 2 weeks in the bottle it only had a slight effervescence.
On the same day we bottled the Sour Cherry we also brewed a Saison based off of information from Farmhouse Ales by Phil Markowski. Here is the recipe:
- 6 # German Pils
- 2 # German Malted Wheat
- .25 # Honey Malt
- 1 oz S. Golding (divided into 3rds and added in at 60, 30, and 5 mins)
Boil Time: 4 hours or more
I mashed differently than normal this time so that it would be a little more authentic.
- Mash in at 45 C – Hold for 30 minutes
- Heat to 55 C – Hold for 15 minutes
- Heat to 62 C – Hold for 30 minutes
- Heat to 68 C – Hold for 15 minutes
- Heat to 74 C – Mash Off
|Saison beginning to start up|
I have also brewed a experimental batch with 2 pounds of honey malt with cluster and fuggle hops that turned out pretty good. It has already been drunken up. I brewed a smoked stout with my dad too. It just got carbonated I will probably post the recipe sometime soon.