- English brown ale
- Violent fizz of a Belgian beer gone wrong
There is quite a difference between the two beers we have so far made using the Brooklyn Brewshop kits. The Bruxelles Blonde seems to have gone wrong somewhere in the fermentation, and each bottle is very cloudy, and will foam up and completely overflow when opened. The beer in each bottle is not that great either – there is a white filmy deposit that seems to have settled into sediment before the bottle is opened, but is remixed into the beer by the violent fizz when it is opened.
The English brown ale is way more successful, a really nice dark craft beer that is close to a porter in its malty taste and dark brown appearance.
This is my second attempt at bottling, and was a whole lot smoother than the first. Preparation is the key – get out everything you’re going to use and sterilise it, and keep calm. The beer in the gallon jar seems to have finished fermenting. There are only very occasion bubbles in the airlock, once every few minutes. The condition of the beer seems much better than last time – the sediment has fallen to the bottom and the beer itself seems quite clear, if very dark. It was relatively easy to syphon off the beer into another demijohn, and from there into bottles. I thought about leaving it in the second demijohn to check that secondary fermentation had started before bottling, but the bottles were ready and waiting and sterilised.
I think it is too early to pass judgement on this first batch of homebrew. The beer overflows from the bottle when opened, and is a very cloudy, with a whitish deposit that sticks to the inside of the glass. I think opening after two weeks (as suggested in the recipe) is a bit optimistic for this beer, and it needs some more time to condition in the bottle, hopefully to settle the cloudiness, which does interfere with the taste. I may move it to the shed, where it can stay out of harm’s way for a few weeks longer.
To gain some experience brewing beer, we have a kit from the Brooklyn Brewshop – this will make a US gallon of Bruxelles Blonde, a light Belgian-style beer. It is a complex process, keeping the mash at the optimum temperature and then sparging and boiling, and then rapidly cooling to prepare for fermentation. There is a lot to go wrong. Once we have more practice, hopefully we can then move on to more efficient quantities.
The beer is currently fermenting, so we will write again when we’re ready to bottle.