Saturday, October 25, 2008
The Day of the Kegs
Today We Keg!
I managed t get my Braggot kegged last night. It will sit in the keg at 30 psi for 24 hours...later tonight I'll drop it to around 15 then take it to the basement. I will bottle it at some point in the next month or so...depending on when I need that keg.
Both of the 2 ESB experiments are kegged and will also set in the basement for a few weeks before being tapped. I have them both hooked to the High Pressure gas. I will force carbonate them for 24 hours at 30 psi...then as with the Braggot, It goes down to 12 - 15 and then to the basement. When the time comes, I will hook them up for 3 or 4 days at serving pressure and that will allow the carbonation level to stabilize. Giving it a few days at serving pressure before tapping is in my opinion, very important to getting the most from the keg. It seems to prevent foam, and flat pours. My preferred method would be to set all new kegs at 12 - 15 psi and leave them for a week or so, unfortunately, I don't have the capacity for that right now, and I need to get 3 batches kegged and out of the way.
The ESB experiment:
These are 2 Extra Special Bitter beers that were made as an experiment using similar ingredients, and similar color, but at both ends of the bitterness spectrum for an ESB.
The one on the left is 5.6% ABV, 32.9 IBU, and 6.2 SRM. It is made with Pale, Crystal 20L and Vienna Malt, Challenger, Fuggle, and Tetenger hops.
The one on the right is 5.7% ABV, 45.1IBU, and 8.0 SRM. It is made with Pale, Munich, and Vienna Malts, Cascade, Fuggle, Tetenger and EKG hops. The picture shows it being a bit lighter in color, but that is due to the fact that is is not as well cleared as the other beer. My suspision is that it sat where the air temp was a degree or 2 warmer, and did not settle out as much. Both beers should be very clean, as they were both in Primary for 28 days. I do intend to put them on tap side by side...
My current tap list is:
1. Empty - Brittish Mild (ESB UP Next)
3. Irish Red - (ESB Up Next)
The Brittish Mild should be a 10 day grain to Tap batch, and when it and eht Irish Red are gone, I'll hook up the ESB's so we can taste them side by side.
I have an AMBER Cream (that's a cream ale that hit in a bit too dark) that I'll throw in the mix somewhere, but it's not really tasting the way I want it to right now, so it's gone back downstairs to age a bit.