Binder Clips

Home Brewing with Binder Clips

Binder clips are the multi tool of home brewers at least in my little brew space. The clips are used throughout the entire brew process. While brewing the clips are used to hold hop bags, pinch tubing, and as hose stand offs. I am racking the Sour Hammer today. A binder clip prevents the auto-siphon from falling into the fermentor. Disturbing the yeast lees is not wanted. The clip allows me to draw off clear liquid. The beer has been aging since January 2013 fermented with various yeast & bacteria some wild others from commercial laboratories.

The lab strands:
Brettanomyces Lambicus –produces a pie cherry-like flavor and sourness along with distinct "Brett" character. A pellicle may form in bottles or casks.
Roeselare Ale Blend –produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Blend of Belgian ale yeast, a sherry yeast, two Brettanomyces strains, Lactobacillus, and Pediococcus.
Lactobacillus –produces moderate levels of acidity and is commonly found in many types of beers.

The house bugs:
JPBD –Jolly Pumpkin bottle dregs harvested from commercial beer.
Special B –A blend of Belgian Saison yeast, Brettanomyces and Lactobacillus.
TX-BB –A blend of wild yeast from persimmons with a heavy dose of Brettanomyces Bruxellensis.

The intent was to make a unique sour with second runnings. In good faith I must admit I dumped much of this project. The beer had sat around too long or had less than stellar results. I reserved best batches for bottling and blending. The bugs achieved 95%+ attenuation. The samples ranged from funky, fruity, fusel, hot, and solvent. Notes of oxidation ranged from stale to cellar like. Very little notes from kettle caramelization held up. The beer lacks body it is aged beer for blending with young beer. Blending will help replenish body and display the intended character. The ones I dumped were too far gone.

The TX-BB Sour Hammer was bottled as-is with a high dose of priming sugar. Corked bottles are carbonating while half-keg is cold aging. I am preparing a young Flanders Red for blending. I've also though a secondary batch on black cherries would be nice.

Sour Hammer Racking
Sour Hammer Tasting
Sour Hammer Corked Bottles

Works Cited:
Thanks to MP father of The Velvet Hammer‎

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