Beer Quotes & Wisdom

Anyone can drink beer,

but it takes intelligence to enjoy beer.

--Stephen Beaumont

Thursday, January 7, 2010

Making the Lager Leap Part 3


Stage 3 of the Great Lager Leap has been completed.  This one took strategic planning & precision timing. The trick was in figuring out how to take the initial 3 gal. experimental batch and divide it into 3 one gal. individual types of beers.  A plain Lite American lager, an olive (ugh) flavored & a lime flavored Lite lager.

For the flavorings I used Real Lime juice and olive juice right form the olive jar.  I wasn't really too worried about the lime juice, but the olive juice had some floaters from the jar.  I decided it would probably be best to pasturize them both.  After straining the olive juice, I heated them both to around 155 degrees for 15 min. then let them cool back to room temperature.

Since it was all to be bottled, I transfered the entire batch to the bottling bucket and primed it all at once.  I then figured out how many (and what type/size) bottles I would need for each 1 gallon of beer.  The plain lager was done first and the bottles filled the usual way with a racking cane.

Gallon #2 was the lime.  I had sanitized a plastic gallon water jug and added the pasturized lime juice to it, then filled it with the racking cane.  Then using a funnel, filled the 2nd set of bottles by pouring it from the jug.  There was only a slight amount of dribbling from the bottles & jug during the filling.  OK, maybe a bit more than slight.

Gallon #3, the olive, was done with the bottles in the sink instead of the counter top.  But the technique was the same.  Pasturized olive juice in the jug, jug filled with the cane, and hand poured into the bottles.  There may be an oxidation issue with this way of filling bottles, but hey, this is just an experiment anyway.

Each of the 3 fillings left 1 cup of beer which was put into the glasses in the picture above.  You can see the slight difference in the color.  And when Susie, the flavored beer expert, tasted them, she liked the plain and the lime, but said the olive needed more flavor.  Maybe the pasturization mellowed the juice out a bit.

The final task of the day was to transfer the Doppelbock to the secondary after its diacetyl rest and send it to the cooler.

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