Sunday week ago (31st) was a bottling and brewing day at my place. The five carboys of the Pale Trial Ein were ready for bottling and Pale Trial Zwei needed to be brewed. And Chas was there for it all.
Was great to have Chas back after a bit of a break. Bit of craziness and some well oiled processes made the day run smooth. Or as smooth as possible.
Will talk about the brew in another post because there’s a lot to talk about with the Pale Trial Ein. This is the pale ale that I brewed three weeks back. Used some of the equipment and ingredients I got from my Dad.
As there were five carboys of pale ale, and I wanted to keep them separate, we didn’t bother with bulk priming. But we did get to finally use the Easy Siphon I bought a few months back. Once we got it working it worked a treat. The bottling process was slowed down by needing to prime each bottle. That was made harder when I ran out of carbonation drops and had to measure out sugar. Uhg. Needing to take five gravity samples didn’t help.
Comparing the Pale Trial Ein beers was interesting. The first thing is the different colours. Wow. How is that possible? But there you go, same batch in five different carboys with only a couple minor differences in ingredients can make a big change.
To recap, and make this easier to explain, here are the five types:
- Normal yeast nutrient (the one I’ve been using all year)
- Normal yeast nutrient plus a Campden tablet
- Just newly acquired yeast nutrient (the really old stuff I got from my Dad)
- Just a Campden tablet
- Newly acquired yeast nutrient and Campden tablet
It was clear that those with the Campden tablets (2, 3 & 5) were darker. But the normal yeast nutrient (1 & 2) was also slightly darker than the newly acquired stuff (4 & 5). And the one with just the tablet (4) is the darkest.
And the flavours, too. Side by side comparison of yeast nutrient was clear. The stuff I normally use (1 & 2) had more smooth full hop flavour up front, but a really bad bitter and metallic taste at the back. The newly acquired (4 & 5) was softer and less hop fruit flavour but rounder and mellow overall with no harsh kick.
When comparing the Campden tablet ones (2, 3 & 5) to non-Campden tablets (1 & 4) it’s clear. The ones with the tablets have a richer hop fruit flavour. And the one with only the Campden tablet (4) is a fair bit dryer from up front to end.
Have to say that the newly acquired nutrient and Campden tablet (5) was the best one. After that, normal yeast nutrient and Campden tablet (2). Then newly acquired yeast nutrient (3). Then just Campden tablet (4). And lastly just the old yeast nutrient (1).
And finally, the gravity readings. They pretty much all came in at 1.014 which isn’t really a surprise. The one with just newly acquired yeast nutrient (3 & 5) came it at 1.015. The beers will end up at 5.8%-5.9% alcohol after conditioning in the bottles. I do hope the bitterness settles down a bit.
To summarise, Campden tablets are awsome. And the really old yeast nutrient is better than the stuff I’ve been using. Go figure. Next post from me will be the write up on the brew.