Sunday, October 21, 2007

SDPA gone bad and a new experiment

Well, I just learned that I should trust my nose. When I pitched the yeast I had from the previous SDPA into this batch, I thought it was off. Sure enough, two days later and still nothing. So I got a fresh White Labs California Ale Yeast and it really took off. Today I transfered it to secondary and the smell was just way off. The same chemical sort of smell that made me pitch my Hefeweizen last year. So all those yummy ingredients down the drain. I'm giving it a couple of days in secondary and will taste it again, but that's mostly an act of desperation. Suckage.

Considering it's almost November, I probably won't try another SDPA this year, since I want a Guiness clone on the Angram by the time it gets cold. I was going to start the Steam Beer kit I thought i had kicking around, but I have no idea what happened to it. Did I already brew and consume it? I almost think I did.. I had something else next to the Belgian before I put the Oaked Bitter on.. I bet it was the steam. Now, if i kept better notes in here...

So I decided to go a little crazy today. I still had a couple of cans of Coopers Wheat Extract and it's just too dark for a Paulaner style Hefeweizen. I decided to throw a bunch of Belgian ideas together and just mix something up. I do brew beer the way I cook, never able to stick to recipes.

Here's what I got:

Boil @ 60 minutes

  • 9# Coopers Wheat Malt Extract Syrup
  • 1 oz. Perle
  • 1 oz. Liberty

Boil @ 30 minutes

  • 1 16 oz. can of Cranberry Sauce

Boil @ 5 minutes

  • 1 oz. of Liberty
  • 1 tsp. English Moss

Pitched with White Labs Trappist Ale Yeast. And in a week, I will re-pitch with White Labs Champagne Yeast. A little Trappist, a little Wit, a little Cranberry and enough sugars to give the Champagne yeast something to work on for a high gravity tart Wit variation. Or that's what I imagine it will turn into.

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