Just in time for the Superbowl, here is my recipe for some kick-ass BBQ beef sandwiches made in the crockpot. I used a Lagunitas IPA, but whatever super hopped up IPA you have will do fine. This BBQ has some heat to it, so you may want to use fewer chiles if you don't want it so spicy.
Ingredients
Rub:
* 1/4 cup sweet Hungarian paprika
* 1 tablespoon kosher salt, plus additional for seasoning
* 1 tablespoon freshly ground black pepper, plus additional for seasoning
* 1 tablespoon light brown sugar
* 1/2 teaspoon cayenne pepper
* 1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed and cut into 1 inch cubes.
For the crockpot:
* 1 Bottle India Pale Ale
* 1 15-ounce can petite diced tomato
* 1 15-ounce cab tomato puree
* 3-6 capfuls of mesquite liquid smoke. (Or to taste)
* 2 ribs celery, minced
* 1 medium onion, minced
* 1 Granny Smith apple, peeled, cored, diced
* 1/2 cup cider vinegar
* 1/2 cup brown sugar
* 1/4 cup yellow mustard
* 5 thick slices bacon, coarsely chopped (about 6 ounces)
* 10 cloves garlic, minced
* 4 canned chipotle chiles in adobo sauce, minced (If you don't want it as spicy, use half the amount of chipotles)
* 3 ancho chiles, stemmed, seeded, and chopped (Alternatively, use some rehydrated new mexico chiles pureed in the blender)
* 2 bay leaves
* 2 tablespoons chili powder
* 1 tablespoon kosher salt, plus additional for seasoning
* Freshly ground black pepper
Directions:
For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Put the brisket cubes into a large bowl and mix in the rub ingredients until meat is completely covered, cover bowl with plastic wrap, and refrigerate overnight.
The next day cook the bacon over medium heat in a stockpot until about halfway cooked through. Drain the bacon grease. Put the pot back on the heat and turn it up to med-high. Add the brisket cubes and cook just until brown, enough to sear the meat. Don't cook it all the way through.
Transfer the brisket and bacon to the crockpot and add the rest of the ingredients. Cook on high for about two hours, then reduce the heat to low. Cook for another 4-5 hours, checking every hour or so to give it a stir.
Remove the bay leaves and serve the BBQ Beef on buttered french rolls (toasted is better but not required), and pint of the IPA of your choice.
Cheers!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, February 4, 2010
Monday, December 14, 2009
Gold Rush Common Takes a Silver Medal!!
Just for kicks, I sent a few bottles of my Gold Rush California Common and Vanilla Pale Ale to the St. Louis Brews Happy Holiday Homebrew Competition. Their contest is a qualifier for the MCAB XII.
I was pretty happy with my California Common, and the Vanilla Pale was a real longshot, but I always like to get feedback from judges so I can improve my brew.
Out of 11 entries in Category 7 Amber Hybrid Beer, my California Common got a 2nd place! I'm real happy with this since the guys who got 1st and 3rd, also ended up getting 3rd in the Best of Show round with their smoked beer.
So here is a run-down of how I made my Gold Rush Common:
INGREDIENTS:
6lbs Pale Liquid Extract
1lbs. Light Dry Extract
.9lbs Crystal Malt 45L
.45 lbs Munich Malt
Bittering hops: Northern Brewer
Flavor and Aroma hops: Cascade
Irish Moss for fining at end of boil
White Labs San Francisco Lager #WLP810
PROCESS
Pretty straight forward extract brew. I steep the grains in about 160F for 30-40 minutes in 3gallons water. I used straight tap water with no mineral additions. I rinse the grains with another 1/2 gallon water to rinse of as much sugar as I can. Then add the extract and bring to a boil. At hot-break, I add the bittering hops and boil for 60 minutes, adding flavor and aroma hops at various points throughout the boil.
At end of boil, I put my kettle into an ice bath to bring down the temp. I can get the temp down to about 60 degrees in under a half hour now. When the temp is down to 60F, I pour into my carboy and then add preboiled and then cooled water to the carboy to get about 5.25 gallons. Then I shake the carboy around for awhile to aerate (I haven't stepped up to an aeration system yet), then I pitch my yeast, which has been happily started days before in a little over a pint of wort for a starter. Then I put the carboy in my beer cave in the garage which at that point was about 64-66F and stayed that way for the whole fermentation. My target original gravity was 1.056 and I ended up at 1.062 so a bit off, but no big deal.
One thing I did a bit different with this batch was the technique of Krausening. During the brew, I saved about 10% of the wort and bottled that up and put it in the refrigerator. I also saved some of the yeast starter. After about 7 days I took the saved yeast and wort and brought them up to temperature the fermentation was at, and mixed the yeast and wort making a new starter. After three more days when the starter was bubbling away nicely, I pitched this into the already fermented beer. This is called krausening. It's how most beers used to be done, and especially with California Common, they would krausen the beer in the casks it was shipped in so it would naturally carbonate in the final serving vessel. Now, my technique is a bit different as I krausened in the fermenter, not my final keg. Two reasons for this. First, this was my first kegged homebrew and I was afraid of naturally carbonating in the keg without using a bleeder valve to maintain right amount of pressure. Second, I had read that krausening helps to finish off a beer since the new yeast active yeast cleans up alot of the unwanted junk from the primary fermentation. After another 9 days, I racked into keg and force carbonated. Final gravity was 1.018 putting ABV at 5.74% That's a bit higher than the style allows, but not by much, and my measurements could have been off anyway.
I was pretty happy with my California Common, and the Vanilla Pale was a real longshot, but I always like to get feedback from judges so I can improve my brew.
Out of 11 entries in Category 7 Amber Hybrid Beer, my California Common got a 2nd place! I'm real happy with this since the guys who got 1st and 3rd, also ended up getting 3rd in the Best of Show round with their smoked beer.
So here is a run-down of how I made my Gold Rush Common:
INGREDIENTS:
6lbs Pale Liquid Extract
1lbs. Light Dry Extract
.9lbs Crystal Malt 45L
.45 lbs Munich Malt
Bittering hops: Northern Brewer
Flavor and Aroma hops: Cascade
Irish Moss for fining at end of boil
White Labs San Francisco Lager #WLP810
PROCESS
Pretty straight forward extract brew. I steep the grains in about 160F for 30-40 minutes in 3gallons water. I used straight tap water with no mineral additions. I rinse the grains with another 1/2 gallon water to rinse of as much sugar as I can. Then add the extract and bring to a boil. At hot-break, I add the bittering hops and boil for 60 minutes, adding flavor and aroma hops at various points throughout the boil.
At end of boil, I put my kettle into an ice bath to bring down the temp. I can get the temp down to about 60 degrees in under a half hour now. When the temp is down to 60F, I pour into my carboy and then add preboiled and then cooled water to the carboy to get about 5.25 gallons. Then I shake the carboy around for awhile to aerate (I haven't stepped up to an aeration system yet), then I pitch my yeast, which has been happily started days before in a little over a pint of wort for a starter. Then I put the carboy in my beer cave in the garage which at that point was about 64-66F and stayed that way for the whole fermentation. My target original gravity was 1.056 and I ended up at 1.062 so a bit off, but no big deal.
One thing I did a bit different with this batch was the technique of Krausening. During the brew, I saved about 10% of the wort and bottled that up and put it in the refrigerator. I also saved some of the yeast starter. After about 7 days I took the saved yeast and wort and brought them up to temperature the fermentation was at, and mixed the yeast and wort making a new starter. After three more days when the starter was bubbling away nicely, I pitched this into the already fermented beer. This is called krausening. It's how most beers used to be done, and especially with California Common, they would krausen the beer in the casks it was shipped in so it would naturally carbonate in the final serving vessel. Now, my technique is a bit different as I krausened in the fermenter, not my final keg. Two reasons for this. First, this was my first kegged homebrew and I was afraid of naturally carbonating in the keg without using a bleeder valve to maintain right amount of pressure. Second, I had read that krausening helps to finish off a beer since the new yeast active yeast cleans up alot of the unwanted junk from the primary fermentation. After another 9 days, I racked into keg and force carbonated. Final gravity was 1.018 putting ABV at 5.74% That's a bit higher than the style allows, but not by much, and my measurements could have been off anyway.
Wednesday, October 8, 2008
Orange Bier
Not too long ago I bought a 6-pack of Oranjeboom lager from Trader Joe's. It is a Dutch beer that is very clean and crisp. The web site description says it is a strong yet mildly bitter beer. I didn't find it strong at all, and not that bitter either. But I really liked it. On a hot summer day it hit the spot. The beer isn't made with oranges and doesn't have an outright orangey taste, though it is a bit citrusy. The beer is named Oranjeboom due to the significance of the orange blossom as a symbol of the Netherlands and the royal family.
Drinking the Oranjeboom got me thinking about brewing a beer with orange flavor. I wanted to make something clean and crisp like the Orangjeboom, but I can't really do a proper lager here in the hot summer. So I thought I would give a try making a Kolsch style beer and adding some orange peels to secondary to give some orange taste and aroma. Kolsch yeast can withstand higher fermentation temperatures and still give characteristics of a lager. Here is my brewsheet:
|
|
| Boil Wort | |||||||||||||||||||||||||||||
| Add water to achieve boil volume of 5.72 gal | |||||||||||||||||||||||||||||
| Estimated pre-boil gravity is 1.042 | |||||||||||||||||||||||||||||
|
| |||||||||||||||||||||||||||||
| Cool and Prepare Fermentation | |||||||||
| Cool wort to fermentation temperature | |||||||||
| Transfer wort to fermenter | |||||||||
| Add water to achieve final volume of 5.00 gal | |||||||||
| |||||||||
| Measure Actual Original Gravity ___1.042____ (Target: 1.048 SG) | |||||||||
| Measure Actual Batch Volume ___5____ (Target: 5.00 gal) | |||||||||
| Fermentation | |||||||||
| 8/24/2008 - Primary fermentation (10 days at 80.0 F) | |||||||||
9/3/2008 - Secondary fermentation (5 days at 68.0 F)
| |||||||||
| N/A - Tertiary Fermentation (0 days at 68.0 F) | |||||||||
| Prepare for Bottling/Kegging | |||||||||
| Measure Final Gravity: ___1.014______ (Estimate: 1.012 SG) | |||||||||
| 9/8/2008 - Bottled beer at 75.0 F with 4.9 oz of corn sugar. | |||||||||
| Age beer for 28.0 days at 75.0 F | |||||||||
| 10/6/2008 - Drink and enjoy! | |||||||||
For the orange peel, I took the zest from 3 tangelos. These are a cross between a tangerine and an orange I think. No real reason behind using the tangelos except that they smelled nice at the grocery. Oh, and I washed the tangelos and them gave them a few minutes in a collander steamer in order to kill any fungus or bacteria hiding out on the skin. Careful balancing act here to not steam them too much so that the oils are removed from the skin. But you don't want to introduce anything not sterile into your secondary if you can help it. I think some brewers will put the peels into the boil instead and I may try this sometime though I've heard that a vigorous primary fermentation can expel any aroma from the peels.
The beer has only aged about three weeks, but it has come out very interesting. It definitely has orange aroma and flavor, though not overpowering. I think the mouthfeel is a bit thin due to using all wheat extract. The Kolsch yeast adds a fruity character as well. And the beer is not as clear as I would like it to be, though I think if I condition it a few more weeks in the fridge it may clear up some. Right now it is almost like e hefeweizen, though not as tart. Overall, I am very satisfied with the beer. It is a great summer beer. I think next time I brew it though I will use some Munich Malt instead of pure wheat to give it a bit more color and flavor - more like a traditional Kolsch which isn't 100% wheat.
Tuesday, August 19, 2008
Sam Adams Longshot 2008
I received my results from the Sam Adams Longshot Homebrewing contest yesterday for the three beers I had entered. This is my second year entering the contest. My results from last year are here:
http://karlisbeer.blogspot.com/2007/08/sam-adams-logshot-brewing-contest.html
The scoring guide is as follows:
Outstanding (45-50)
Excellent (38-44)
Very Good (30-37)
Good (21-29)
Fair (14-20)
Problematic (0-13)
This year's results are a mixed bag, though I'm very happy with one. Here is the rundown from worst to best:
BELGIAN STRONG GOLDEN (Category 18d)
This one only scored a 20!! But I somewhat expected this since the batch was a total mistake from the beginning. Details here: http://karlisbeer.blogspot.com/2008/03/honey-i-blew-it.html
General consensus between the two judges was that it didn't fit the style, had malt sweetness and harsh hop bitterness, with herbal aroma. One judge actually did like it, but just didn't fit the style I entered.
NOTE: This beer is actually tasting better to me now after about 6 months aging. It has mellowed nicely.
AMERICAN PALE (Category 10A)
I only scored a 25 on this one which was a bit disappointing, though I totally understand the criticisms. One judge scored it a 23 and said he couldn't finish it. The other judge scored it a 27 and said he would finish a pint of the beer. (This beer also scored a 29.5 at the SoCal Brewing competition sponsored by Inland Empire Brewers @ http://www.hopheads.com)
The main critique on this beer was that it had a harsh astringent aftertaste as well as high hop bitterness. I totally agree on both counts. I wanted to make a highly hopped pale, but think I missed the mark in a couple areas. First, I think 90 minutes was probably too long to boil the bittering hops that I used. Second having no real temperature control during fermentation, I think it just got too hot. (Also some real drastic temperature swings from day to night probably don't help either.)
BIG HONKIN' STOUT (Category 13e)
My third entry was a success! It rated a total of 37.5 and actually advanced to a mini BEST-OF-SHOW round!! Not bad considering this was a kit beer I ordered from Northern Brewer. http://www.northernbrewer.com/docs/kis-html/1701.html
Judges rated this a 37 and a 38. Comments were that it had chocolate aroma and coffee/roasty flavor. Main criticism again was a bit of astringency. Again maybe due to my high fermentation temperature?
So overall, I think I did a little better than last year, though this tells me I need to work a bit on my recipe formulation. And hey, free Sam Adams Homebrewing t-shirt out of the deal!!
http://karlisbeer.blogspot.com/2007/08/sam-adams-logshot-brewing-contest.html
The scoring guide is as follows:
Outstanding (45-50)
Excellent (38-44)
Very Good (30-37)
Good (21-29)
Fair (14-20)
Problematic (0-13)
This year's results are a mixed bag, though I'm very happy with one. Here is the rundown from worst to best:
BELGIAN STRONG GOLDEN (Category 18d)
This one only scored a 20!! But I somewhat expected this since the batch was a total mistake from the beginning. Details here: http://karlisbeer.blogspot.com/2008/03/honey-i-blew-it.html
General consensus between the two judges was that it didn't fit the style, had malt sweetness and harsh hop bitterness, with herbal aroma. One judge actually did like it, but just didn't fit the style I entered.
NOTE: This beer is actually tasting better to me now after about 6 months aging. It has mellowed nicely.
AMERICAN PALE (Category 10A)
I only scored a 25 on this one which was a bit disappointing, though I totally understand the criticisms. One judge scored it a 23 and said he couldn't finish it. The other judge scored it a 27 and said he would finish a pint of the beer. (This beer also scored a 29.5 at the SoCal Brewing competition sponsored by Inland Empire Brewers @ http://www.hopheads.com)
The main critique on this beer was that it had a harsh astringent aftertaste as well as high hop bitterness. I totally agree on both counts. I wanted to make a highly hopped pale, but think I missed the mark in a couple areas. First, I think 90 minutes was probably too long to boil the bittering hops that I used. Second having no real temperature control during fermentation, I think it just got too hot. (Also some real drastic temperature swings from day to night probably don't help either.)
BIG HONKIN' STOUT (Category 13e)
My third entry was a success! It rated a total of 37.5 and actually advanced to a mini BEST-OF-SHOW round!! Not bad considering this was a kit beer I ordered from Northern Brewer. http://www.northernbrewer.com/docs/kis-html/1701.html
Judges rated this a 37 and a 38. Comments were that it had chocolate aroma and coffee/roasty flavor. Main criticism again was a bit of astringency. Again maybe due to my high fermentation temperature?
So overall, I think I did a little better than last year, though this tells me I need to work a bit on my recipe formulation. And hey, free Sam Adams Homebrewing t-shirt out of the deal!!
Thursday, March 13, 2008
Brettanomyces
Today thanks to a tip from Rob over at Democracy's Drink I added a vial of Brettanomyces to my secondary fermentation for that blonde ale that I recently screwed up by adding way too much extract. I used a vial of White Labs' Brettanomyces Bruxellensis WLP650. My hope is that this wild belgian yeast will continue to ferment where the California Ale yeast left off. Oh and I also added some cascade leaf hops to dry hop in secondary as well.
Hopefully between the Brettanomyces ,the dry hopping, and some long aging I should come out with something close to a Golden Strong Ale? Or at least something drinkable. Time will tell.....
Hopefully between the Brettanomyces ,the dry hopping, and some long aging I should come out with something close to a Golden Strong Ale? Or at least something drinkable. Time will tell.....
Friday, March 7, 2008
HONEY... I Blew it!!!
Last week I started a new beer. I wanted to do a Honey Blonde Ale to get ready for springtime, and maybe to enter into the 2008 Sam Adams Longshot contest along with one of my stouts and maybe a California common. Here's the ingredients I used for my recipe....
60 min 4.00 lb Pilsner Liquid Extract (3.5 SRM) Extract
60 min 1.00 oz Cascade [5.50 %] (60 min) Hops
30 min 3.00 lb White Sage Honey (1.0 SRM) Sugar 30.00 %
15 min 0.50 oz Cascade [5.50 %] (15 min) Hops
10 min 0.25 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Here's the problem: Between working on tiling the kitchen backsplash and brewing beer I got distracted and added 6lbs Pilsner extract rather than 4lbs. My OG reading was off the charts at 1.12!!! Between the extra pilsner and the honey I must have really jacked up the fermentables.
Original recipe should have had gravity of 1.055, and then even with the extra 2 lbs it should have been 1.069. But I got 1.12???? The only reason I can think this happened is the White Sage Honey must have been very very low in water content.
At this point after finding out that my OG is way too high, I'm scared. Did I just ruin the beer? I don't think there's any way the yeast will be able to ferment all that sugar, even though this White Labs California Ale Yeast has a high attenuation at up to 80%. I did prepare a yeast starter as usual, but just be safe I got another vial of yeast and added that as well. Hopefully all that yeast will be able to survive the high alcohol that will be produced. This beer no longer fits the category of a honey blonde. It almost fits the style guide for a Belgian Strong Golden. So that's what I'm going to call it.
It has now been in primary fermentation for 11 days. It happily bubbled away for the first weeks with a nice krausen, then has leveled off. Still bubbling through airlock but not as rapid. I checked specific gravity yesterday and it is reading 1.020. I plan to rack to secondary today and let it sit for a month or so before bottling and aging.
The beer so far is very very dry, and not a huge malt character. I'm afraid it is going to be straight rubbing alcohol by the time it is done. My thought is maybe I'll dry-hop in secondary with some cascade and hopefully that will smooth out the alcohol profile a bit. Unfortunately I'll probably have to age for months like a Belgian ale, and now it won't be ready in time for the Sam Adams contest.
Anyone who reads this and has any suggestions on how I can salvage this batch, I'd appreciate any comments.
60 min 4.00 lb Pilsner Liquid Extract (3.5 SRM) Extract
60 min 1.00 oz Cascade [5.50 %] (60 min) Hops
30 min 3.00 lb White Sage Honey (1.0 SRM) Sugar 30.00 %
15 min 0.50 oz Cascade [5.50 %] (15 min) Hops
10 min 0.25 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Here's the problem: Between working on tiling the kitchen backsplash and brewing beer I got distracted and added 6lbs Pilsner extract rather than 4lbs. My OG reading was off the charts at 1.12!!! Between the extra pilsner and the honey I must have really jacked up the fermentables.
Original recipe should have had gravity of 1.055, and then even with the extra 2 lbs it should have been 1.069. But I got 1.12???? The only reason I can think this happened is the White Sage Honey must have been very very low in water content.
At this point after finding out that my OG is way too high, I'm scared. Did I just ruin the beer? I don't think there's any way the yeast will be able to ferment all that sugar, even though this White Labs California Ale Yeast has a high attenuation at up to 80%. I did prepare a yeast starter as usual, but just be safe I got another vial of yeast and added that as well. Hopefully all that yeast will be able to survive the high alcohol that will be produced. This beer no longer fits the category of a honey blonde. It almost fits the style guide for a Belgian Strong Golden. So that's what I'm going to call it.
It has now been in primary fermentation for 11 days. It happily bubbled away for the first weeks with a nice krausen, then has leveled off. Still bubbling through airlock but not as rapid. I checked specific gravity yesterday and it is reading 1.020. I plan to rack to secondary today and let it sit for a month or so before bottling and aging.
The beer so far is very very dry, and not a huge malt character. I'm afraid it is going to be straight rubbing alcohol by the time it is done. My thought is maybe I'll dry-hop in secondary with some cascade and hopefully that will smooth out the alcohol profile a bit. Unfortunately I'll probably have to age for months like a Belgian ale, and now it won't be ready in time for the Sam Adams contest.
Anyone who reads this and has any suggestions on how I can salvage this batch, I'd appreciate any comments.
Tuesday, August 28, 2007
"Wifebeer"
Last night I bottled my "wifebeer". Pretty self explanatory really - a light ale that the wife will drink. It's calledd Lemon Lingerie, and I got the recipe of one of the forums at www.realbeer.com. It's a real simple American Hefeweizen, but the interesting twist is to put lemon peels in the secondary fermentor.
So I tasted it before bottling and it sure has a ton of lemon flavor. Maybe too much - we'll see once it is cold and carbonated. Alcohol content is just about 3.8%
This bottling is getting to be a real pain though. Think it's time to start thinking of either kegging or perhaps one of those tap-a-draft systems.
So I tasted it before bottling and it sure has a ton of lemon flavor. Maybe too much - we'll see once it is cold and carbonated. Alcohol content is just about 3.8%
This bottling is getting to be a real pain though. Think it's time to start thinking of either kegging or perhaps one of those tap-a-draft systems.
Wednesday, May 30, 2007
Miss American Pale
For my birthday my sister gave me the ingredients and recipe for me to do a new batch. It's called Miss American Pale, and should be similar to a Sierra Nevada. Ingredients and recipe came from Olympic Brewing at http://www.olybrew.com
Here are the recipe ingredients:
7 lbs Light Malt Extract
1 lb Crystal 20 L Malt
1 lb Munich Malt
1 1/2 oz Columbus Hops 25 HBUs(Boiling)
1/2 oz Columbus Hops(flavor: 30 min)
2 oz Cascade Hops(flavor: 2 min)
Wyeast American Ale
So for this third brew I have tried a few things different. First I used tap water filtered through my refridgerator filter and then boiled rather than the Glacier Peak bottled water that I used for the previous two batches. Second, I'm using Roasted Nori Seaweed rather than Irish Moss to clarify during the end of the boil. And third, I'm dry hopping for the first time. I added the 2oz. Columbus Hops to the secondary fermantation to get the extra hoppy aroma of a Sierra Nevada style pale. We'll see how it works!
Some specifics on the brew so far:
- OG was 1.057 prior to pitching the yeast
- Primary fermentation lasted 7 days and was very vigorous
- Transferred to secondary fermentation after 7 days at which time gravity reading was 1.015
I'll be bottling this weekend which will put the secondary fermentation at about 17 days.
Here are the recipe ingredients:
7 lbs Light Malt Extract
1 lb Crystal 20 L Malt
1 lb Munich Malt
1 1/2 oz Columbus Hops 25 HBUs(Boiling)
1/2 oz Columbus Hops(flavor: 30 min)
2 oz Cascade Hops(flavor: 2 min)
Wyeast American Ale
So for this third brew I have tried a few things different. First I used tap water filtered through my refridgerator filter and then boiled rather than the Glacier Peak bottled water that I used for the previous two batches. Second, I'm using Roasted Nori Seaweed rather than Irish Moss to clarify during the end of the boil. And third, I'm dry hopping for the first time. I added the 2oz. Columbus Hops to the secondary fermantation to get the extra hoppy aroma of a Sierra Nevada style pale. We'll see how it works!
Some specifics on the brew so far:
- OG was 1.057 prior to pitching the yeast
- Primary fermentation lasted 7 days and was very vigorous
- Transferred to secondary fermentation after 7 days at which time gravity reading was 1.015
I'll be bottling this weekend which will put the secondary fermentation at about 17 days.
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