Dunkelweizen - Fermenting

Below are some pictures of the dunkelweizen fermenting. This batch took about 48 hours to starting kicking off the fermenting process. It has been going strong since then...

About 48 hours in

Close up of the blow-off hose

Dunkelweizen and Belgian Dubbel (beer porn!)

Status Updates

Belgian Dubbel
The Belgian Dubbel just began its primary fermenting on Monday. It took about 30 hours before I seen any action taking play within the carboy. Right now it is blowing out a bubble every 5 seconds and a thick layer of krausen has formed on top of the carboy. The fermentation temperature is around 68 - 70 degrees. I will keep a close watch on it this weekend because the Philadelphia area is supposed to get temperatures in the 80's.

Ed Wort's Apfelwein
The apfelwein seems to be fermenting or doing its thing. It is in a plastic bucket fermenting, so I can not see what is going on. I smelled the top of the airlock to get a hint of what is coming out and it smelled like rotten eggs. This is common in certain strains of yeast. And since this yeast is a wine yeast, it probably produces some interesting smells.

Wild Flower Wheat
The Wild Flower Wheat is just about hitting the 2 week mark of fermentation and should be bottled this weekend. It is still shooting out a bubble about every minute or so. The fermentation temperature is around 64-66 degrees. I might try to warm up the Wild Flower Wheat a little bit to make sure fermentation is complete.

Fat Tire Amber Ale (Clone)
The Fat Tire Amber Ale has been conditioning just about 2 weeks now. I was impatient and sampled one at the 1 week mark, and it tasted wonderful. This recipie will be brewed again this weekend, but with some personal tweeks to the recipie.

Fat Tire Amber Ale (Clone) - Bottling Day

Busy weekend...

First off, the Fat Tire Amber Ale was bottled. The bottling process went smoothly. Also, the hydrometer reading was 1.010 which was where it should be.

I did take a taste and the beer still had a small acidic/soapy aftertaste. I will let this batch sit for 2 weeks and give it a try then. I have my reasons for the off aftertaste again...

I believe it would be from using tap water to top off the wort after boiling. The water *should* be boiled before topping off the wort to 5 gallons. However, the aftertaste was not that bad, so I am hoping some of the off tasted will disappear after letting the bottles sit for 2 weeks.

Fat Tire Amber Ale (clone) - 5 Days of Fermenting

Nothing too exciting..  The new air lock has stayed on top of the carboy and fermentation seems to be slowing down now.  The air lock is blowing out a bubble every 10 seconds.  I did notice some sediment sticking on the side of the fermenter.  I am guessing it is just the yeast moving and sticking in the carboy?  Hopefully it disappears over the weekend.

 

Fat Tire Amber Ale (Clone) - 1 Hour After Boil

Below are some pictures of the wort in the carboy 1 hour after boiling. (Notice the German Weiszbeir in the background! - Pictures to be added later)

Like I previously mentioned, I am a little unsure of the color. Looking at a picture of the Fat Tire Amber Ale, it looked a little more red in color. Ours seems to be somewhat chocolate brown. I will keep posting pictures during the ferment. The temperature of the basement is about 65 degrees which is perfect for primary fermentation.

What the beer color should turn out as... we shall see!