Yeast Washing 101

Sorry in advance for the poor quality photos.

Here's my first attempt at yeast washing. Yeast washing, is basically salvaging the left over yeast from the primary fermentor, by getting it away from the trub and dead yeast. This is best done when racking to secondary or when bottling when there is no secondary.

What you'll need is:
A large jug or jar

About 4 pint or quart size jars with lids or rings

A pot you can boil the jars and lids in

A funnel

And your regular racking equipment

I did things a little out of order but when I do it again this is how I'll go about it. Fill the pot with enough water to cover the jars, boil the jars for about 10-15, more wouldn't hurt. You're doing this to sterilize the jars and to remove oxygen from the water so they yeast rests. Carefully remove the jars filled with water. Using tongs, place them, with the lids and rings on, in the fridge to cool.

While the water cools, rack or bottle the beer as you would, leaving the solid stuff and a thin layer of beer. Here you can see the left overs separate into four layers. The bottom layer will be hop-matter and hot/cold break, the second layer up will be a thin layer of dead yeast cells. The third layer is the good stuff, live yeast. Above the yeast is a thin layer of beer. Keep the remaining contents covered while you wait for the four jars to cool.

Once the jars of water are cooled, add the 4 jars of water to the primary vessel and give it a good swirl to bring everything back into suspension. Allow this to settle into four layers.  Carefully, as to not get too much of the very bottom two layers, transfer the yeasty layer into the large jug or jar, give it another swirl and allow to settle.

Once again you will have four layers, hopefully the bottom layer is a lot smaller. Just like before, pour out the yeasty layer into the four smaller jars. Finally close these up with the rings and lids from before and put away in the fridge for your next brew.

Here's a jar after a couple hours in the fridge.

And here is one the following day.

I haven't used any of these yet, but we'll see how it worked next time I need some WLP001. When it comes time to use a jar, let it warm to pitching temps, decant the liquid on top and swirl what's remaining. Add the contents to your wort or starter.

Winter Nano Beer Fest

This weekend, February 25, 26, and 27, Max's Fanno Creek Brewpub is having their Winter Nano Beer Fest. 11 small breweries from the state will be pouring some nice big brews, perfect for this weather. Beers will be flowing under heated tents out back of the pub, so I'd dress warm or just drink a lot of beer. ABV ranges from 4.5 up to 11.

Friday & Saturday from 11-11 and Sunday from 11-6. You'll have to fork over $5 for a commemorative glass and $1.50 for each 4oz pour. Looks like this is the final list of beers being featured.

Wandering Aengus - Salem, Oregon
Anthem Pear - 6.0% ABV

Natian Brewing - Portland, Oregon
Old Grogham - Winter IPA – 8.5% ABV

Caldera - Ashland, Oregon
South Side - Strong Ale - 7.2% ABV

Double Mountain - Hood River, Oregon
Sacré Bleu! - Dubbel - 8% ABV

Gilgamesh Brewing - Turner, Oregon
Hop Scotch Ale - Scottish Ale – 8% ABV
Cranberry Saison - Saison – 4.5% ABV

Astoria Brewing - Astoria, Oregon
Solar Dog - Ale - 6.2% ABV

Upright Brewing - Portland, Oregon
Coffee Stout – 5.25% ABV

Terminal Gravity Brewing - Enterprise, Oregon
Triple - Belgian Triple – 9.4% ABV

Bend Brewing - Bend, Oregon
Belgian Doppel - 7.7% ABV

Beer Valley - Ontario, Oregon
Black Flag - Imperial Stout - 11% ABV

Oakshire Brewing - Eugene, Oregon
Overcast - Espress Stout – 5.8% ABV

Hope you get a chance to make it. I'll be pouring tasters from 11-3 Saturday. Afterwards I'll be reaping the benefits of my labor.

Nano Beer Fest website

Brew Review-Bridgeport Café Negro Coffee Infused Porter

I love coffee. I was once a coffee roaster. Coffee should be black and pure. With that said, on with it:

Bridgeport used Sumatran coffee from a local roaster in the Pearl District for Café Negro. Coffee was infused during cold conditioning to help keep the full aroma. Boy is the aroma there.

I poured two 12oz bottles, even with a very cautious pour one time there was a decent amount of head. The tan head stuck around until the last bit was gone. It even left a nice bit of lacing. The beer itself was an expected black, but let light past when held up.

It says coffee right on the label. And coffee is evident in the aroma. I also kept picking up a slightly sweet, almost yeasty scent along with a smokey note.

Once again it's tastes of coffee. The slightest bit of sweet smokey malts, and more coffee. There's a subtle chocolate flavor present as well.

I was expecting a thicker feel, but it was surprisingly light. I'd enjoy this during a winter and even with breakfast some summer morning.

To reiterate, I like coffee, and I like this. It's not my favorite style to begin with, but I'll prob pick this up again if I'm in the mood.

I give it three baristas and one chocolate-cover bean.

Coming soon.

In the next week or so check back for a look at the iBottleOpener, Bridgeport's Cafe Negro Coffee Porter, and a look at a small local brewer.

Drink more, live longer

This makes me feel better about my recent purchase, a case of Rogue Dry Hop Red, Cpt Sig's Northwestern Ale, Santa's Private Reserve, Dead Guy Ale, and Ninkasi Total Domination IPA. All on top of two cases of homebrew.

Looks like another study finds that beer solves everything, including mortality. Well not completely, but compared to a group of heavy drinkers and non-drinkers, moderate drinkers live longer. (Or less of them die during the study.)

It sounds like the social aspect of drinking is what's responsible. I don't think sitting in a dark room on AIM or Facebook pounding back 4 Lokos counts. It's the meeting new people and catching up with friends over a micro at the local pub that'll keep you around to teach your grandkids how to brew.

http://www.time.com/time/health/article/0,8599,2014332,00.html

Brew Reveiw- Widmer W '11 KGB

Widmer knows what they're doing with KGB. I never had a chance to try this but apparently this was available previously on tap through, I'm guessing, the Gasthaus.

Seems like we're just about on the edge between winter and spring seasonals, so I didn't have a clue about Widmer's 2011 release of the W series. I was happily surprised to receive a bottle from my cousin one evening. Although I don't have a full 6 bottles to try all evening, I did take my time on the lonely one I had.

I grabbed my journal and a clean glass, popped the cap, and poured.

VERY little head, if any. What was there clung to the glass nicely in a tannish lacing. Now granted I have awful lighting in my "Pub Room" (it sets the mood), I could hardly see through this glass. Under the thin layer of "head" sits blackness, or at least dark brownness, with a slight reddish tint.

Right away I picked up a roasty aroma. Upon further wafting, the coffee came through, and a little fruity.

Once I finally indulged my oral senses I felt a smooth flow of roasted malts and coffee. Towards the end the slight bitterness came through. Afterwards I was left with a dry, metallic taste.

This felt more watered down than I would have expected. I was a little let down here. I said earlier, I drank this 12oz bottle over about an hour and a half, as it warmed, I also warmed. The 9.3 ABV really hides itself well.

I was told a six pack of this goes for around $7-8. Sounds good to me for a 9.3% craft brew. I seemed a little let down. I expected more from KGB.

I give this brew a one sickle, two hammers, and a one and a half Ladas.

Essentials

My homemade journal, iBottleopener, and a pint glass.