Just to recap, my little “One Pot Brewing” experiment is coming along quite nicely. One pot for the whole process. Brewdays under 2 hours. No sparging, or chilling, or using starters, or oxygenating the wort, or using airlocks, or cleaning tubing (or cleaning period for that matter…probably the best part of this system to be honest). Not only has the beer turned out quite nice, but the process is insanely simple and pleasant – and I brew more because of it. I’ve made a killer Double IPA, a nice Belgian Tripel, and a couple good hot pepper beers.
Back to this beer. There are apparently many ways to fuck up a beer, and fermenting it at 100 degrees Fahrenheit is one. No brewer would ever ferment a beer above 80 degrees, with the rare exception of a Belgian Tripel on day 5. Well, I did, accidentally. And it’s fine.
Here’s what happened. I have a fridge fermentation chamber which obviously has two compartments – a fridge and a freezer. On this day I brewed two beers at once, putting one in the freezer (a Belgian Dubbel…coming soon), and this beer – the Pale Ale – in the fridge part. Then, I put the temperature sensor in the freezer beer (because I cared more about the Dubbel). I thought: the temperature in the fridge shouldn’t be that different, right? Wrong. I noticed a whopping 39 degree difference! So, while the Dubbel was fermenting at a perfect 65 for a week, the Pale Ale roasted in a 104 degree sauna the whole time!
And guess what? It turned out fine! Surprisingly, this Pale Ale is pretty tasty. It’s definitely not bad, and not the best, and I don’t taste any defects or off flavors, and the hop flavor is crisp and pleasant. I absolutely love the Amarillo hop; it seems lemony to me. I will be using this hop more. I also really like the honey malt, but I cannot explain why. I like the flavor.
Brewed Nov 3rd, 2015
5.5 lb 2 Row
4 lb Munich
1 lb Gambrinus Honey malt
(30 minute mash)
1 oz Centential FW (30 minute boil)
1 oz Citra DH 2 days
2 oz Amarillo DH 2 days
Safale 05 yeast
I didn’t chill this one. I simply brewed it, stuck it in cold fermentation chamber, and waited. It took a little over 24 hours to get to temp. I did not oxygenate the wort; just pitched yeast.
Nov 9th: hydrometer read 1.009 (this is when I noticed how hot the beer was!)
Nov 20th: bottled
Nov 29th: not fully carbed yet, but tastes damn good, love the Amarillo and Honey malt.
Dec 2: had another one, carb is pretty close, tastes good.
Chalk one up for One Pot Brewing and chalk one up for my brewing philosophy: it’s kinda hard to fuck up a beer (if you know the basics).