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Blinded by Science: 7 Days of Brewing

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August 5, 2016 by fhsteinbart


extra ordinary bitter

Here we see my Extra Ordinary Bitter, a beer for just about any occasion. Best served at 55°F in a Nonic glass or Dimpled mug.

When asked to brew a “special” brew for a neighbors Grandmother, who would be 92 in a week, I responded “sure!” and then set out to make a seven day beer. That’s seven days from strike to fermentation to racking to kegging and serving. First priority is to pick a style of beer amenable to short fermentation schedules. So that means low(er) gravity beers like Dry Irish Stouts, Ordinary Bitters, Milds, Wits, and Saisons. Secondly you need a yeast that do the job. This means quick fermentation, and then quick or highly flocculating yeast so that it can be packaged up quickly, then served from a corny keg. So I selected an Ordinary Bitter, and chose the Fuller’s yeast (Wyeast 1968, Imperial Pub, WLP002, or Fermentis S-04) as I knew it had all the properties I was looking for. What follows is a day to day recollection of my seven day beer: Day one, made the wort, and pitched a double pitch of yeast (2 packages of Whitelabs, or Wyeast, or S-04, or a single can of Imperial Pub), and saw that I had an OG of 1.040, which was right on the money. Bittering was calculated to be around 30 IBU’s, using Goldings, and Willamette hops. High Krausen was reached within 24 hours, and by Wednesday, (day four) the beer was dropping and clearing, so I racked it to secondary and threw it into a refrigerator set to 38°F. After 24 hours, it was bright and clear, TG was at 1.010, so on Thursday (day five), I kegged it up and force carbonated it at 15 PSIG, and at 38°F for a planned 2.3 V/V of CO2. On day seven I brought the keg over to the party, and poured beers for the thirsty guests, especially the birthday girl, who really seemed to enjoy my brew. I’ll be posting a recipe of this beer for you to make in the style of the week blog. Even if you don’t keg, you can still make this beer as a bottle conditioned ale, and add an additional 2 weeks for refermentation in the bottle. It’ll be three weeks instead of the seven with kegging, but will be a beer that you’ll always want to make when you’re in a hurry to have some beer around when you run out.

 

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