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Tuesday
Aug032010

Brewing TV - Episode 13: Full Sail Brewer's Share/Biere de Garde

                           

Original postdate: August 6, 2010

Featuring:
- Brewer's Share Program at Full Sail Brewing Co.
- Time to Bottle: Biere de Garde

It's a pretty big deal to graduate from extract to all-grain brewing. But imagine making the transition and your first all-grain batch was nearly 500 gallons?! We're off to Full Sail Brewing Company, to meet an employee/owner who faced that monumental challenge - and won.

Then we're back in Dawson's homebrewery to bottle a Biere de Garde. This is a special beer -- one being reserved for the holidays -- so we're using snazzy cork-finished Belgian bottles.

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Full Sail Brewer's Share Series

Full Sail's press release for CBW and Vendell Veizen

Vendell Veizen recipe

Dawson's Biere d'Avril recipe

Northern Brewer's Biere de Garde extract & AG kits

Stuff we used in this episode:

750 ml cork-finish beer bottles

Corks for said bottles

Hoods n' wires for said corks

Champagne wire tightener

Pork-and-cheese floor corker

Vinator bottle rinser

Star San

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Reader Comments (11)

Any word on when the grain to glass video will be up on Northern Brewer? I'm excited to see it.

August 6, 2010 | Unregistered CommenterKyle K.

Soon come, Kyle K. Soon come.

August 6, 2010 | Unregistered CommenterChip Walton (BTV)

When bottling something you've lagered for so long, do you add yeast?

August 7, 2010 | Unregistered CommenterMike

Everytime I watch an episode, I'm inspired to brew. Keep up the good work.

August 8, 2010 | Unregistered CommenterRuffdeezy

@ Kyle - the video will be available through Northern Brewer later this month. Full disclosure: it's geared specifically towards brand new, first-time extract brewers who have a minimum of equipment, and it will be the first in a series of hopefully several. Later installments will cover more intermediate and advanced methods.

@ Mike - Sometimes I add fresh yeast at bottling and sometimes I use a trick from Dave Miller's Homebrewing Guide, which is to briefly jam the racking cane to the bottom of the carboy to pick up some of the precipitated, dormant yeast cells and make sure they get into the bottling bucket. Both have worked for me, YMMV - fresh yeast seems like more of a sure bet. For this batch of BdG I did the Miller method and the bottles have a layer of dusty sediment already.

@ Ruffdeezy - Cheers!!!

August 8, 2010 | Registered CommenterDawson

Chip: excellent BG music (again), and good editing as well!
J&M (or is it K&D), thanks for showing this bottling, even if I don't do corks for a long time. It's just plain fun to watch two people enjoy the process and getting some short fills!

I guess I'm saying it ALL came together beautifully in this episode!

August 10, 2010 | Unregistered CommenterRudeDude

Hey Guys,
Great program. I am a novice homebrewer (about 3 years in) and get alot out of great info watching Brewing TV. I live in New YorkCity which makes it a bit harder to brew without the space but I do what I can. I'm originally from Wisconsin and attended UW-Madison. Enjoy the Great Dane and The Silver Dollar (two of my favorites) and I look forward to the New Glarus interviews. Keep up the good work.

Cheers,
Craig

August 11, 2010 | Unregistered CommenterEast Coast Craig

What did You use for carbonation/priming suger? I was also wondering if you conditioned the bottles warm to carbonate them; and then did you age them in the fridge after? I know thats a lot of questions but im making this beer and wanted to know how the pros do it. Also what temp did you lager at? In the video the carboy read 50F but the temp. recomondation for wyeast 2112 is 58-68F. I am just assuming you might have used that seasonal thames yeast thats only around in the spring.

July 12, 2011 | Unregistered CommenterKyle

@Kyle - Here's the recipe: http://www.brewingtv.com/recipe/2010/8/3/biere-davril-biere-de-garde.html

I used a seasonal yeast (WLP072) and the lager phase was really a lager phase - 35 F for about 3 months. I think what you were seeing with the 50F was the carboy gradually warming after being taken out of the chest freezer on bottling day.

Carbonated w/ corn sugar and stored the bottles at summer-basement temp (must've been about 70) to carbonate.

I always advise paying heed to the mfr's recommended temp range for primary, so 58-68 F is good for 2112. After the beer hits terminal gravity you can give it a cold secondary/lager, if you like, to follow the authentic BdG regimen.

July 13, 2011 | Registered CommenterDawson

I really enjoyed this episode, which inspired me to try some Belgian beers. Now I like Tripels (all I've had so far). Anyway I'm planning on doing my own tripel in Belgian beer bottles and I want to do an Imperial Stout in champagne bottles. My question would the Portuguese corker work for champagne bottles and corks or should I look for another solution.

Thanks

July 19, 2011 | Unregistered CommenterBrian S

@ Brian S - If you're working with champagne corks/bottles, you'd want one of these instead of the Portuguese corker: http://www.northernbrewer.com/winemaking/wine-equipment/wine-bottling/corkers/champagne-floor-corker.html
... and it would also still work with Belgian bottles/corks. Cheers!

July 20, 2011 | Registered CommenterDawson

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