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Thursday
Dec162010

Brewing TV - Episode 26: Big Beer Brewing

Original Postdate: December 17, 2010

Features:
- Yeast Starter
- Parti-gyle brew session: Wookiee & Ewok
- Tasting Notes x 3
- Fermentation Tips for High-Gravity Beers
- Brew Dog Battle Royale

Brewing TV embraces December's sub-freezing temperatures. In this episode, Dawson and Chip (and the brew dogs) brave the cold for an outdoor parti-gyle brew session. The fruits of their labor - a big ol' American barleywine, a smaller beer Dawson calls an American bitter, and lots of fun. Put on your puffy coat and gloves, grab a pint and think BIG!

Related Links

Short Pour video: Wookiee & Ewok @ 24 hours after pitching yeast

Wookiee & Ewok recipes

Warwick Golden English barleywine parti-gyle blog (recipe included)

Karl's rye wine parti-gyle experiment blog (recipe, tasting notes & more)

More beer experiments, recipes and musings @ the Northern Brewer Blog

Northern Brewer barley wine beer kit

Ames Farm Artisanal Minnesota Honey

 

 

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Reader Comments (28)

AWESOME EPISODE!!! I've been looking for a good "how-to" on doing partigyle... seems like a great way to get a bunch of beers (for those of us that aren't lucky enough to have a job where they get to brew all day and work in a homebrew shop). This episode was ballin'.

December 17, 2010 | Unregistered CommenterSean

Great job on this episode! I appreciate the thoughtful and laid-back delivery.

December 17, 2010 | Unregistered CommenterJason

Great episode! Where did you get the info on yeast washing? Maybe a future show could be on yeast ranching.

December 17, 2010 | Unregistered CommenterGuido

Like the story of the cold brew day. Also great sunny shots of that golden barleywine! Pretty looking stuff. Hot scotchy looks good. I could try that on my next brew day. Brew Dog Royale was a fun quick aside. I have done some yeast washing, but a lot of people don't know much about it. (And I'm no pro at it). It would great to see a video on how Dawson does his yeast watching. Maybe a Short Pour? Cool video. Fun to see a batch like this the whole way through. Nice work.

December 17, 2010 | Unregistered CommenterDon O

wow...great episode. Definitely one of my favorites. Keep the brew days coming guys!

December 17, 2010 | Unregistered CommenterJon Weber

Just saw my first episode. FANTASTIC. Can't wait to view the rest. Well done!

December 17, 2010 | Unregistered CommenterSparky

Awesome episode! Very enjoyable and informative. It's nice to watch how other brewers do things. ANd I will definately be making a Hot Scotchie next time I brew, it gets stupid cold here in Chicago as well, cheers!

December 17, 2010 | Unregistered CommenterHoozierdaddy

Keep a spray bottle of water with you when you're boiling in an Erlenmeyer flask. When it start to head up the stack, give it a spray or two and you should be boil over free! Great episode.

December 17, 2010 | Unregistered CommenterDRPC

Hey Chip Walton, just saw a blog post about you on a blog from your home state. Could tell you were good stock, but had no idea you were a fellow southerner. I have a request, wear some Bama gear in an upcoming episode!?

As always this was a great episode. Keep up the good work & Roll Tide!

Phillip

December 18, 2010 | Unregistered Commentermvktr2

Hi Dawson and Chip,
The epasode was excellent. I was hoping you could tell me or show how you "washed the yeast". Thank You for the shows.
By the way were's Cobra?

December 18, 2010 | Unregistered Commenterbrewale4me

Great episode! Chip should definitely get some more on-camera time, too.

December 18, 2010 | Unregistered CommenterJON-O

Great episode dudes. As a pedantic aside - Dawson, Chiswick is pronounced with a silent "w" ie Chis'ick. Cheers from Blighty.

December 20, 2010 | Unregistered Commentercrezzer

Great episode! It does bring up a question that I've always had. How do you get the stir bar out of the yeast? Do you take it out before pitching or just take it out of the fermentor when it's done?

December 20, 2010 | Unregistered CommenterKyle K.

@brewale4me - we'll do some yeast warshin' in a future episode.

@crezzer - you should hear me pronounce Marylebone!

@Kyle K. - I try to pour out the yeast slurry slowly and leave the stir bar behind in the flask (easy to do if you have a magnet or second stir bar to hold against the outside of the flask); if you pour the stir bar into the fermenter along with the yeast, it won't hurt anything, but a week or two later you might forget it's in there and dump it down the drain with the trub when you're cleaning (or you may want to use the stir bar for a starter again while it's still at the bottom of a carboy).

December 21, 2010 | Registered CommenterDawson

Dawson, don't fret, we're the fools that made up a language that is spelt different to how it sounds!

December 21, 2010 | Unregistered Commentercrezzer

Nice shout out to the Real Ale guys! sending some more TX love your way for The Mashout in Jan!
Great epi guys! thanks!

December 21, 2010 | Unregistered Commenteranonymous

So I just watched your short pour video at 24 hours after fermentation. You blast it with oxygen after fermentation has already taken off? I give it a blast the following day as well, but only if it's not started (or has slowly started) the fermentation. Don't you worry about introducing oxygen once things have started to roll? I'd love to give this approach a try if it's something that's tried and true for you.

December 21, 2010 | Unregistered CommenterDRPC

Great episode! Are you racking the beer from the "Dawson Square" into a secondary after things settle down, or are you letting it finish in the kettle? I know you'd rack with a completely open fermenter, but wonder if the lid keeps things clean enough to do the whole ferment in the kettle.

December 22, 2010 | Unregistered CommenterKaffeedog

@DRPC - Yes, more O2 @ 24 hours, but only for really big beers (OG > 1.080 or so); plus, I roused the yeast by swirling the carboy 2x every day for the past 2 weeks. It's the same principle as the staggered nutrient additions in Curt Stock's meads a few episodes back, or even a stir plate - giving the cells what they need, as they can make use of it. Oxidation can only happen if the cells don't use up the extra oxygen, which wouldn't be a concern that early on in a fermentation that big, that will last many days.

For this beer in particular, the fermentation environment was pretty rugged for the yeast - very high gravity (the OG, after factoring in the honey, was over 1.100), flirting with the ceiling of the abv% tolerance for Wyeast 1272, cool unheated basement, lots of CO2 in solution - and the extra O2 and rousing will help the attenuation (after 2 weeks, it's at 1.029 and slowly dropping).

December 22, 2010 | Registered CommenterDawson

@Kaffeedog - Cheers! The small beer was racked to a carboy after 1 week for final settling (and to free up some floor space). It probably could have sat where it was a bit longer and then straight to a keg, cask ale-style.

December 22, 2010 | Registered CommenterDawson

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