The Fermentation
Page
Making Hard Raspberry Cider
Making Lambic Style Kriek
I knew that I should have put a 1 inch blow off hose on this one. Oh well,
I wiped off the krausen and
stuck one on anyway. The beer turned out just fine, a 1.065 OG hoppy I.P.A.
Here's a picture of a fairly busy time in the fermentation room, (AKA the
basement). We have here:
4 meads (all different strains of yeast), 1 Kriek pLambic, 4 Pale Ales (4
strains), 1 Homegrown Hopped Ale,
and 1 Fool Hearted I.P.A. Not pictured is a hard cider and a couple carboys
of wine.
This is the view inside of one of my chest freezers. The temperature is controlled
at ~52F for lagering.
I've been experimenting with sets of four fermentors, all with the same wort.
I use a
different yeast strain for each fermentation and enjoy the variations in flavor.
Still, many times it is not
easy to tell the difference between them, so of course more testing is needed!
Nice shot of the Higgy's Homegrown Hopped Ale during the secondary phase.
Once a year I have
to fire up one of these, its a tradition that I try to maintain.
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A nice large fermentor, but it's paper thin. This was fermented with cultered
Bell's yeast,
can you tell that it's a top cropping strain?
This is a strange looking brew (Framboise) fermented with:
Saccharomyce cerevisiae, Brettanomyces bruxellensis,
Brettanomyces lambicus, Lactobacillus delbrueckii,
Pediococcus cerevisiae, who knows what else!
A magnetic stir table mixing an English Mild Ale.
The strain of yeast I was using required stirring to keep itself in suspension.
A very flocculant yeast, that has trouble fermenting if it isn't jostled up
a bit!