11.18.2007

Thanksgiving English Ale: Proof of Fermentation Video

video

This video was taken Friday. Today it is chugging away even more.
Due to the time it took to have this video processed by Blogger
things have changed. It actually slowed down a bit recently.
Soon it will be time to rack to the keg! Tuesday probably.

All this while I enjoy some strong ale dry hopped with my home grown cascade hops. Ted over at Ted's Homebrew Journal is thinking about cost lately. Dig into the comments and you'll see he's feeling the pinch of the recent hops pinch that seems to be imminent.

Cheers!

8 comments:

Ted Danyluk said...

Looks like you'll have some beer for Turkey Day!

It sounds like it's sitting in your dinning room. At what temperature is it fermenting at? For a quickie, the temp of ferment is better kept high.

What I though would be a very fast fermentation with my Sterling Pearl, is turning out to be a drawn-out, steady and cool fermentation at 62*F. The kraeusen looks much more like a lager fermentation. Later, I noticed that the temp range for the Northwest strain is 65-75.

Let us know how this one turns out. How it pairs with turkey and all the trimmings.

Adam said...

I have moved it a few times to take pictures/video. I keep it in the basement where it is around 68 degrees or so. I guess I really should have that thermometer setup...oh well. This is supposed to be within range for this yeast. Don't want too many "off" flavors. I won't have a chance to clean them up in the secondary fermenter.

Just checked the carboy and the bubbling has slowed significantly. The yeast is already falling out of its cloudy suspension.

Travis said...

This is exciting. Will it get done in time? Stay tuned!

Good luck.

Adam said...

Yeah, exciting for you. Nerve wracking for me! I decided to shake it up a bit last night for the last time. This morning it was still bubbling.

We're getting close! I want to keg and carbonate it by tomorrow night. I was hoping to give it some time to settle out and have the carbonation eaven out before serving. Heheh...too bad I'm not trying to serve it cask conditioned.

Hey, I'll have to try that sometime.

Anonymous said...

I brewed a pumpkin spiced brown ale (I call it my "Great Pumpkin Sally Brown Ale") that we will also be transferring to our keg tomorrow evening. The goal is to have it ready Wednesday night and have a few people over for small pre-Thanksgiving get together.

Enjoy your Thanksgiving English Ale. Maybe you should call it "1620Pilgrim Ale" After all, the main reason the Pilgrims decided to set up camp at Plymouth is because they ran out of beer! :-)

Sarah
http://www.blogsmonroe.com/beer/

Adam said...

How about 1620 Just in time Ale :-)

Thanks for stopping by!

ksbrainard said...

I like the 1620 name! You should check on forums like Northern Brewer or Homebrew Talk to see about keg fining agents. I have only ever used Irish Moss in the kettle, but I bet there's someone over there who has used gelatin or isinglass or something to drop yeast in kegs.

Adam said...

ksbrainard,

Yeah..I did some checking. At this point I'm going to hope that chilling it will drop everything our of suspension in time. We'll see. Cross your fingers!

Off to keg the English Style Ale, 1620 Just In Time Ale!