Wheat Beer is Bottled

Last night Evan and I bottled our respective wheat beers.  To finish off the brewing, and hopefully get some good carbonation, we took a slightly different approach than just using regular priming sugar.  Instead two finishing syrups were created.  Evans was a mix of honey, priming sugar, and Splenda — which is most maltodetrin, a non-fermentable sugar (I think there was something else too, but I can’t remember).  The Splenda was added in hopes of instilling a little final sweetness to Evan’s beer as his had turned out kind of dry.  The finishing syrup in my beer was a mixture of honey, priming sugar, and ground candied ginger (and a little water to help boil/prevent burning).  The infusion seemed to almost immediately add a slight ginger ting at the end of my beer.  Very excited about that.  Part of the reason for using honey at the end for finishing, in place of just straight priming sugar, is because it is fermentable and should help carbonate the beers.  Hopefully some of the flavor will seep through too.

To go along with the beer bottling Meg made a really awesome dinner.  I can’t give it full credit here but it was arugulla and sea scallops served with pasta (homemade, whole grain spinach and black pepper fettacini) and a sauce of shallots, garlic, lemon zest and pine nuts.  I think there might have been some more ingredients but I can remember.  What I can say is that it was amazingly delicious.  Go Meg!

Oh, and, appropriately, to go along with bottling the new beers, we finished the last two Irish Stouts from my first brew.  Boy that was a good beer.  Meg and Evan actually got an Irish Stout kit yesterday, so hopefully there will be some more made in the not too distant future.

All around, huge love of beer, brewing, eating, and all that wonderful jazz.

~ by Nathaniel on February 25, 2009.

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