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The Drafty Kilt imparts its will

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freezerbucket.jpgCold fermentation: another Monday Night first. Monday we brewed our inaugural cold-fermented beer in the form of a Scotch Ale, definitively named Drafty Kilt. Ah yes, there she is, just a-bubbling away. The bucket on the left is filled with water. We had some trouble stabilizing the temperature, and thought that a bucket of water in the converted freezer would work. However, this morning we trekked down to the basement to take a whiff of our fermenting baby (she smells incredible), and the active fermentation had actually raised the temperature in the freezer 8 degrees. Oops.freezerjeffjoel.jpg

Here Jeff and Joel are discussing the interesting subject of temperature. Jeff is gesticulating like he knows what he’s talking about (I think because he’s the brewmaster). Notice Joel’s look of incredulity (even from the rear). As I noted earlier, we eventually settled on a bucket filled with water. Brilliant.

Yes, neither buckets nor water are cheap, but, in case you haven’t noticed, we’re pretty serious, so we can afford to splurge on these little frivolities.

Look out for some sweet Drafty Kilt label action soon. (That was too many adjectives to use in one sentence.)

3 thoughts on “The Drafty Kilt imparts its will

  1. Nice blog, looks like you guys are having a lot of fun brewing beer and planning for your brewery. I’m curious, though, about this Scotch Ale that you picked for cold fermentation. How cold is cold? Why did you pick an ale for this? And, if that freezer is still working, why don’t you just buy a thermostat and use it to control the temperature?

  2. Fair questions. Cold (for our Scotch Ale) is 60 degrees. We picked the Scotch Ale because we got inspired when touring the French Broad Brewery in Asheville, NC. And, to be frank, we’re more “ale” guys than “lager” guys. We actually have converted the freezer to a bonified cold fermenter with this thermostat. We’re going to try a lager soon, but have to wait till the Scotch Ale is done so we can lower the temp in there.

  3. Aha, you’re shooting for the lower end of the ale fermentation temp range. This could make an interesting experiment – brew a double batch of an ale and ferment 5 gallons at 60 and 5 gallons at 75 then see how they turn out.

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