Fermentation

As it turns out, the fermentation temperature is quite critical for making a quality brew. This would explain some of the off flavors that I've been having. Therefore, I tried to convert my fridge to a fermenting machine. I started out by placing a heater in the fridge and surrounded that with styrofoam.  It kept the beer at a fairly constant temperature, but it was too warm. I figured that this method might also keep my food at a decent temperature. To get more accuracy, I bought an externally based thermostat.  This seems to be fantastic for maintaining a constant fermentation temperature. However, I took the heating pad out, so now my food is about 18 deg c - 65 deg f. I think I can alternatively use the heating pad with the thermostat, while having the fridge refrigerate like normal. I just foresee that this would waste a lot of energy. Life choices are so tough.  I'm now looking for a second fridge, as that would be an ideal arrangement.

Bur - Epic Pale Ale Clone

Ah, good to be back on the blog.  Even better to be back brewing.  It's funny how many of my hobbies have come from being frugal.   After arriving in NZ, i found that beer was very expensive, but on the plus side, it was good.  After moving to Oz, I found that the selection of good beer was much more limited, so I finally decided to begin brewing after it had been in the back of my mind for many years.  I began with liquid malt kits.  These are easy because one just has to boil the malt and then subsequently chuck the boil into a fermenter.  However, on my 4th brew, I decided to go All-Grain as they say.     

 All-Grain allows me to clone beers that I like, whereas, liquid requires one to brew what is available in kits.  I decided to go with one of my favorite NZ beers; although, there are so many that I enjoy.  I found the recipe for Epic Pale Ale on an American radio show (http://thebrewingnetwork.com/shows/668).  The radio show also explained how the brewmaster of Epic began his career.  Therefore, I recently bought grain (4 different kinds - Marris Otter, Caramalt, Carapils, and Pale Crystals).  I also picked up 2 pounds of hops from the States (Cascade hops from Oregon-Washington).   

I had to make a lautering tun and an immersion chiller for an All-Grain brew.  It took 2 trips to the hardware store.  The process involves mashing, which consists of heating the grain up to multiple temperatures and extracting sugars that depend on the temperature.  The grain is then put into the lautering tun.  This filters out the wort from the grain.  The grain acts as a sand filter.  The wort is recirculated to get small grains out of the bottom in order to get the "cleanest" wort.  The wort is then boiled for 90 minutes in this case.  Hops are also added during the boil.  The wort must be cooled to avoid killing the yeast during fermentation.  The immersion chiller is used for this, acting as a heat exchanger.  The chilller is attached to the faucet and cold water is used.  Wort is put into the fermenter with yeast and the fermentation process begins and is done for 1 week.  Hops are added (dry hopping) and then the secondary fermentation begins, which just involves siphoning the initial fermentation to get a resulting clearer result.  Hops are also added again.  Then beer!!! Good beer!!  Hopefully.  I'll keep y'all posted.  Meanwhile, listen to the radio program.  It's a good one and describes the beginning of proper NZ brewing.  NZ microbrews have really taken off since the initiation of Epic.  Someone needs to take charge and do the same, here, in Oz.  Who will do it?