26 February 2005

posted by benjy edwards

Since the Alpha King clone, version 10 was so good out of the primary, we kegged it after only 6 days in the secondary.  The final gravity was the same as a week ago, 1.024 for the English yeast strain.  The usual triple dry-hop was used (Centennial, Cascade, and Chinook).  The Chinook was substituted for Columbus, which should be used.

20 February 2005

posted by benjy edwards

The Alpha King clone was in primary for eight days, so time to rack it to the secondary.  Gravities were on the high side, at 1.022 for the Dry English yeast and 1.024 for the English Ale yeast.  The beer has a wonderful fruity flavour with lots of hop presence.  Time will probably change it a bit, but we are hopeful that it will retain its character.

19 February 2005

posted by benjy edwards

The clone of Dogfish Head 90-Minute IPA brewed by John has been conditioning for several weeks, so now that there’s serving space for it, we kegged it.  A couple ounces of Centennial for the dry hop were added.  Simcoe, Warrior and Amarillo are used in the original recipe, but we don’t have any of those hop varieties.

12 February 2005

posted by benjy edwards

Earlier this week we finished the keg of version 9 of the Alpha King clone, so we brewed batch 10 today.  Ver. 9 turned out so well that we didn’t tweak the recipe at all, except for substituting Optic malt for the 9 pounds of Maris Otter we used last time, and adding the Cascade aroma hops in the hopback rather than in the last minute of the boil.  Gravity was a bit higher than in the last version, at 1.071.  The yeast was English Ale and Dry English Ale, both started on Thursday.   Surprisingly, both fermenters needed blow-off tubes even though the yeast was new.
We also kegged the other five gallons of the Two Hearted Ale clone, this time force carbonating it.  Final gravity was the same, at 1.018.  The Pedigree Bitter was also tapped, which was very lively.  After a couple of hours of venting through the soft spile, the firkin was still under a good deal of pressure.  Tapping it and allowing beer to collect in a bucket released the remaining pressure, at which time it was safe to move it to the serving tank.