With our wedding coming closer, it’s time to start thinking about a beer to serve :-).
It should be a light digestable beer, not too bitter, but with a good spring feeling about it.
So I decided to make a light blond beer, brewed with different malts including some wheat.
– pilsner malt
– munich malt
– wheat malt
– Magnum hops for clean bitterness
– Saaz and Cascade hops to give fresh and fruity hop aroma
– Kolsch yeast (WLP029) as a neutral yeast
The fermentation was carried out in the specially build fermentation closet, and went on for 2 weeks. This time, I also used a oxygenation method to aerate the wort before adding the yeast. I noticed with my former brews that the fermentation often got a little stuck in the end and to prevent that, I used a small pump pumping air through a filter in the wort. I used that for 20 min.
After fermentation, I put the beer in a new bottle, to be able to put it on bottles a little easier and to dose yeast and sugar in a better way.
My self invented pumping-over system :-). Thanks to my brother who gave me this new type of fermentation bottle (I could only find this one in Belgium -> brouwland.com).
And then the beer was ready to be put on bottles. Density check and go!
After refermentation of three weeks, it seemed that I had added too much sugar, all bottles had too much CO2. A real pitty, as the taste is amazing! The best beer I have brewed so far. Not easy to drink though when all you get is foam.
So I’ll have to brew again to get it right 😉 …. to be continued!