We experiment with an applewood pale ale
Last night we kegged 25 gallons of beer. 20% of this was an experimental beer – our Roundhouse Pale Ale with added applewood chips. We’ll have to wait and see what she tastes like when she carbonates, but initial reactions were encouraging. The applewood lends a unique flavor, and could potentially be that “something” that takes our pale ale from good to great. What does applewood look like inside of a tepid, uncarbonated pale ale, you ask?
Unfortunately, while we are encouraged about the applewood, this may not be the batch that wins us over. Our attenuation was fairly low, (OG 1.062, FG 1.031) so there are a lot of residual sugars screwing with the flavors. (Attenuation is beer-speak for the ability of the yeast to convert the sugars in the grains to alcohol). Fortunately, this is a problem we will be addressing head on, in the form of the Oxynator, which will allow us to pump pure oxygen into the cooled wort. I think it should be called the Oxynator 3000. It’s that cool.
Jonathan, Joel & Jeff
November 27th, 2007 at 1:23 pm
Hey guys,
You should check out this oxygenation homebrew experiment on youtube. (http://www.youtube.com/watch?v=A734B5E1C3U)
Results were:
#1 = 76% attenuation (no aeration)
#2 = 74% att. (shaken)
#3 = 78% att. (stone aeration)
Just thought you might find this helpful.
Good luck,
Marcus
November 27th, 2007 at 1:48 pm
Really interesting video, Marcus - thanks for posting this! I’m curious as to whether the results would be any different with higher gravity beers. That’s where we have really struggled with attenuation lately. Though I think this definitely suggests that yeast cell count is by far the most important component of getting proper attenuation.
November 27th, 2007 at 2:46 pm
Interesting. I seem to remember reading in How To Brew that some dudes had run some tests and said that beer that was aerated tasted better and kept better than beers that had oxygen pumped in. On the other hand, I think most breweries pump oxygen. So obviously that isn’t all settled. Keep us posted on how that goes.
Also, do you guys do starters? I read something else that was saying that homebrewers are chronically bad when it comes to pitching the proper amount of yeast. It gets the job done with lower gravity stuff, but higher gravity beers and lagers need to start out with a bigger yeast colony. It would, in essence, be like dunking your head into a keg of beer and trying to drink it all before you drown. Sort of. But with yeast.
November 27th, 2007 at 11:40 pm
Have you tried tipping?
I got good results by “tipping” my Barleywine. As the yeast was settling down, I tipped the carboy to about 45 degrees and rolled it, and sloshed it so that the yeast cake would break apart and get into suspension. I’d do this a couple times a day for many days. The airlock would pickup and bubble more after a tip & roll. Keep in mind that the 6 gallon carboy was only filled about half-way. Perhaps a racking cane can be used to stir the cake at the bottom of a filled carboy. Or perhaps the whole carboy can rest on a dolly, and then it can be twisted/turned back and forth rapidly.
Also, this wort was poured right over a second generation yeast cake. Anyways…
The OG was 1.107, and FG was 1.027.
November 28th, 2007 at 8:25 am
Kevin, we have definitely fallen into the “chronically bad” category when it comes to starters. We have used them on a few occasions, especially with a few higher gravity beers, and had improved results. I’m hopeful that between good starters and a healthy dose of oxygen, we’ll have better results.
Ted, we have not done any tipping to date, but seems like a good idea.
November 28th, 2007 at 12:15 pm
I would recommend making starters a part of your routine. I noticed in a previous post you use white labs vile instead of the wyeast smack packs. I ordered one of those once and got bad yeast. I am sure it’s not common otherwise they would be out of business, but I have never gone back.
With starters, I have found that the yeast usually fires up within 4-6hrs of pitching and I have to keep my eye out or it will almost always drop me to 1.010.
Cheers.
November 28th, 2007 at 8:03 pm
Hey guys,
Here is the White bros. from White Labs talking about everything on yeast at the BN podcast, the Sunday session 8-12-07. Give it a listen it might help.
http://www.thebrewingnetwork.com/sundayarchive.php
Good Luck,
Marcus
December 4th, 2007 at 1:12 pm
[...] last time, and we should get some better attenuation, since we used a yeast starter and pure oxygen (see discussion here). More on the oxygen [...]
March 6th, 2008 at 12:42 pm
How did the Applewood in the fermentation turn out. I am Curious to do this myself.
Do you think the applewood screwed the attenuation?
March 6th, 2008 at 12:59 pm
Dex, the applewood turned out really nice. Not much on the flavor (we may up the applewood next time), but there were some very pleasant woody and appley tones in the aroma. I don’t think the applewood affected attenuation. We were currently in a slump, but things are picking up. If you try it let us know how it turns out!