Cider fermenting

I have started another attempt at a hard cider. This recipe builds on the recipe I used in November, which had an apple juice base along with some malt and sugar. I used cane sugar and lactose, with the lactose as a non-fermentable sugar contributing only sweetness and mouthful. Hopefully the lactose will solve the problem of the cider not being sweet enough. I also switched brands of apple juice. For this recipe I went back to yeast specifically made for cider, although I had trouble getting the yeast to start, so I added some ale yeast. I will sample the cider next week when it is transferred, and determine if more lactose is needed. Unfortunately the alcohol will be a bit high, sitting around 6-7%. Click here to read about my last attempt at cider.

Amber Ale brewed

Last week I brewed an Amber Ale. I have not attempted this style of beer. It is an American style, which has a nice malt and caramel flavor from the crystal malt and roasted barley. The hops are Centennial, which has a citrusy aroma and taste somewhat like Cascade. The hops will be most noticeable in the aroma, and it will not be bitter like a Pale Ale or IPA. The name comes from the color that is produced by the specialty grains. This beer is quick maturing, as it is ready less than a month after brewing.

Oktoberfest brewed and fermenting

Another repeat recipe from last year is my Oktoberfest lager. Click here to read a post from last year. This beer is fermenting at 55 degrees in order to produce a smooth taste. I initially had trouble with the yeast pack, but with a second yeast pack I was able to get the wort to start fermentation. I will transfer it by the end of the month, lower the temperature for the secondary down into the 40's, and keg it in mid August for the festival in September.

Scotch Ale brewed, fermented, and bottled

In the time it took me to update this blog, my 2008 batch of Scotch Ale has been brewed, fermented, and bottled. I will sample a bottle next week for carbonation, but the beer will benefit from a few months of time. This beer was my favorite from last year, so I did not change a thing with the recipe. I was able to fill all 22 lbs. of grain into my new mash/lauter tun. Click here to read my post from last year regarding this beer.