Apprentice-Brewer-US-GA - Homebrewer Profile

Apprentice-Brewer-US-GA

Apprentice-Brewer-US-GA

6/17/2015
29
15

Born in the UK but moved to the US when 35.

Just starting out on the home brewing front, but hoping to be able to bring classic British beer to the US, especially southern ales.

Nephew of Apprentice-Brewer-UK.

Ace of Spades Black IPA - Extract

Ace of Spades Black IPA - Extract

by Apprentice-Brewer-US-GA on 8/15/2017
Extract | 5.3 Gallon(s) | American IPA | 6.1 % ABV
Northern Brewer Extrract Kit
Tribute - All Grain 2

Tribute - All Grain 2

by Apprentice-Brewer-US-GA on 6/30/2017
All Grain | 5.5 Gallon(s) | Special/Best/Premium Bitter | 4.2 % ABV
Simpsons Golden Promise is the second malt. Not available in the US, but the closest seems to be Briess Ashburne Mild.
Abbot Ale - All Grain

Abbot Ale - All Grain

by Apprentice-Brewer-US-GA on 6/29/2017
All Grain | 5.5 Gallon(s) | Extra Special/Strong Bitter (English Pale Ale) | 5.0 % ABV
Key points gleaned from the Abbot Ale website: Water extracted from chalk wells. Mashed at 146F - 149F (on the low side). Mash and sparge takes 3-4 hours. 60 minute boil. Whirlpool hops BEFORE chilling. Fermented for longer. 5% ABV. Amber Mahogany color and a rich malty taste. Pale Malt, Amber Malt, Crystal. Targeting 13 SRM, and ~30 IBUs.
Old Speckled Hen - Extract

Old Speckled Hen - Extract

by Apprentice-Brewer-US-GA on 6/26/2017
Extract | 5 Gallon(s) | Unknown Style | 5.5 % ABV
Converted from All Grain recipe. Scaled to 6lb Maris Otter LME. Dialed back Blackprinz to get the color right. Flip to metric for Grains, Sugar and Hops.
Old Speckled Hen - All Grain

Old Speckled Hen - All Grain

by Apprentice-Brewer-US-GA on 6/26/2017
All Grain | 5 Gallon(s) | Unknown Style | 5.5 % ABV
OG. 1.050, FG. 1.008, ABV 5.6% IBUs. 32-35
Wadsworth 6X - Extract

Wadsworth 6X - Extract

by Apprentice-Brewer-US-GA on 6/26/2017
Extract | 5.3 Gallon(s) | Special/Best/Premium Bitter | 4.3 % ABV
Converted from the All Grain recipe. Re-scaled to use 6lb of Maris Other LME.
Wadsworth 6X - All Grain

Wadsworth 6X - All Grain

by Apprentice-Brewer-US-GA on 6/23/2017
All Grain | 5 Gallon(s) | Special/Best/Premium Bitter | 4.3 % ABV
Based on a combination of recipes, including Graham Wheeler's BYOGBB, and some posts that indicate the original ingredients are: 93% pale malt 4% crystal malt (use Bairds British Crystal Malt 135/165L and Briess Blackprinz to reduce astringency) 3% cane sugar The bitterness units of 22-24 are obtained from Fuggles hops (85% of total) in the copper and Goldings hops (15%) on the hop back plates. Colour rating is 28 EBC (14.224 SRM).
Tribute - Extract II

Tribute - Extract II

by Apprentice-Brewer-US-GA on 6/20/2017
Extract | 5.25 Gallon(s) | Special/Best/Premium Bitter | 4.2 % ABV
Scaled to use 6lb of Maris Otter extract. Also, first recipe came across a little malty. Replaced LME - Munich with Briess Ashburne Mild and Victory as a substitute for Simpsons Golden Promise. Added 2 Whole Cone Styrian Goldings dry hopped.
Evil Dead Red - English Style

Evil Dead Red - English Style

by Apprentice-Brewer-US-GA on 3/26/2017
Extract | 5 Gallon(s) | American IPA | 6.6 % ABV
Take 2 of Jamil's Evil twin. Using Maris Otter as the base, a liquid yeast and no hop spider. A touch of cane sugar to get the predicted ABV to 6.66% (it is evil after all). Fermenting at 66.6F just to make it totally evil.
Cascade Extra Pale Ale

Cascade Extra Pale Ale

by Apprentice-Brewer-US-GA on 3/19/2017
Extract | 5 Gallon(s) | American Pale Ale | 4.7 % ABV
Based on the Northern Brewer Cascade Pale, but adding a little more crystal for more depth. Also upped the 1 min cascade from 1oz to 2oz.
Old School American IPA

Old School American IPA

by Apprentice-Brewer-US-GA on 3/5/2017
Extract | 5 Gallon(s) | American IPA | 6.3 % ABV
Not an extreme IPA. Looking to show case a nice fruity hoppiness but balanced with a decent malt backbone and just the right amount of sweetness. Nothing to excess but with some serious dry hopping. Taking inspiration from a nice clean IPA from Southbound Brewing called Hop'Lin IPA. Aiming for 6.2 ABV, SRM 8, 65 IBUs, 16 Plato (1.065 OG). Uses Magnum, Amarillo, Centennial, Cascade, Chinook, Citra. Columbus can substitute Magnum.
Experimental Japanese Ginger IPA III

Experimental Japanese Ginger IPA III

by Apprentice-Brewer-US-GA on 1/25/2017
Extract | 5 Gallon(s) | American IPA | 6.1 % ABV
Upping the batch size to 5 gallons (was 4), reducing the strength of the beer. Increased the amount of DME to bring BG:GU ratio back to near original (was 0.97). Also increasing strike temp for steeping grains @ 165F to increase unfermentables, so as to increase residual sweetness. Also adding Maris Otter Malt Extract @ 15 mins so as to reduce the amount of darkening of the wort.
Left Hand Nitro Milk Stout Clone - All Grain

Left Hand Nitro Milk Stout Clone - All Grain

by Apprentice-Brewer-US-GA on 11/6/2016
All Grain | 5 Gallon(s) | Unknown Style | 6.1 % ABV
Need to try once we are ready for All-Grain
Japanese Ginger IPA Beta

Japanese Ginger IPA Beta

by Apprentice-Brewer-US-GA on 10/29/2016
Extract | 5 Gallon(s) | American IPA | 6.3 % ABV
Take 2 of the Japanese Ginger IPA. Nothing wrong with the first version. Just want to dial down the alcohol a bit, dial up the ginger just a fraction, and the same for the hop.
Tribute Tribute - Extract

Tribute Tribute - Extract

by Apprentice-Brewer-US-GA on 10/14/2016
Extract | 5.5 Gallon(s) | Special/Best/Premium Bitter | 4.1 % ABV
Converted from an all-grain Tribute clone recipe. Also going to try Munich LME in place of the steeped grains and sugar. 12/11/2016 : Tweaked recipe to get better ratio of fermentables. 1st brew session, I used 6lb of Maris Otter Extract, not 5.2lb. Oops.
Tribute Tribute - All Grain

Tribute Tribute - All Grain

by Apprentice-Brewer-US-GA on 10/14/2016
All Grain | 5.5 Gallon(s) | Special/Best/Premium Bitter | 4.2 % ABV
Northern Brewer InnKeeper

Northern Brewer InnKeeper

by Apprentice-Brewer-US-GA on 10/9/2016
Extract | 5 Gallon(s) | Special/Best/Premium Bitter | 4.2 % ABV
Experimental Japanese Ginger IPA

Experimental Japanese Ginger IPA

by Apprentice-Brewer-US-GA on 9/3/2016
Extract | 4 Gallon(s) | American IPA | 7.0 % ABV
Inspired by a wonderful ginger IPA from Japan that is available only at our local sushi restaurant, Asahi. Very prominent ginger, but backed up by a malty IPA with a hop bittering that balances out the ginger nicely, and a slightly sweet maltiness. A wonderful balance between the malt, hop and ginger, adding up to an 8% ABV treat. Well, that is the inspiration, but little to go off in terms of an actual recipe, so this is the first stab and very much an experiment, especially concerning the ...
St. Austell Salute II

St. Austell Salute II

by Apprentice-Brewer-US-GA on 9/1/2016
Extract | 5 Gallon(s) | Special/Best/Premium Bitter | 4.5 % ABV
Second go at this Cornish Pale Ale (Tribute) from St. Austell Brewery in England. Key changes: 1. Going with a darker crystal (steeping) 2. A bit more bittering (double check AA, and adjust hops accordingly, perhaps adding a bit more Fuggles) 3. Rest at flameout for 20 mins, then chill. 4. Accelerate the bottling. Once primary is over, leave 7 more days before bottling.
Off the Topper

Off the Topper

by Apprentice-Brewer-US-GA on 5/25/2016
Extract | 6 Gallon(s) | American IPA | 6.9 % ABV
Northern Brewer Extract Kit. Double IPA A monstrously hoppy concoction, with buckets of post-boil hops (11.5 oz).
Jamils Evil Twin

Jamils Evil Twin

by Apprentice-Brewer-US-GA on 5/25/2016
Extract | 5 Gallon(s) | American IPA | 6.2 % ABV
Northern Brewer Extract Kit. Based on AleSmith's Evil Dead Red Ale. Red IPA.
Dead Ringer IPA

Dead Ringer IPA

by Apprentice-Brewer-US-GA on 5/25/2016
Extract | 5.5 Gallon(s) | American IPA | 6.2 % ABV
Northern Brewer Extract kit. Clone of Bell's Two Hearted Ale.
MO Cascade Extra Pale Ale - SMASH

MO Cascade Extra Pale Ale - SMASH

by Apprentice-Brewer-US-GA on 4/19/2016
Extract | 5 Gallon(s) | American Pale Ale | 4.6 % ABV
Extra Pale Ale with Maris Otter malt and Cascade hop. A SMASH beer.
eXmoor eXtra Gold - XXG

eXmoor eXtra Gold - XXG

by Apprentice-Brewer-US-GA on 3/26/2016
Extract | 5.25 Gallon(s) | Special/Best/Premium Bitter | 4.6 % ABV
Converted from Graham Wheeler's Exmoor Gold all grain recipe to extract and US measures. Used combination of Maris Otter LME and DME. Yes, Exmoor gold is a Single Malt recipe, but did not want to break into another Maris Otter LME jug. Added Calcium Sulphate to aid in yeast performance and clarity (per Wheeler book). Adding post-flameout hops once wort chilled to 175F, then resting for 30 mins before chilling. NOTE: Need to check the ppg contribution of the Maris Otter malt extract since ...
St. Austell Salute

St. Austell Salute

by Apprentice-Brewer-US-GA on 3/15/2016
Extract | 5 Gallon(s) | Special/Best/Premium Bitter | 4.5 % ABV
A clone of Tribute, from the St.Austell Brewery in Cornwall, England. Maris Otter base malt, with some light crystal. A blend of UK fuggles, with US Willamette, and some Stryian Goldings to finish off.
Arrogant Bastard Clone - All Grain

Arrogant Bastard Clone - All Grain

by Apprentice-Brewer-US-GA on 2/23/2016
All Grain | 6 Gallon(s) | Old Ale | 7.0 % ABV
American Strong Ale. Clone of Stone Arrogant Bastard. Not brewed yet ... recipe still under development.
Caribou Druel

Caribou Druel

by Apprentice-Brewer-US-GA on 1/30/2016
Extract | 5 Gallon(s) | American Brown Ale | 5.1 % ABV
An American Style Brown Ale.
The Dogs Bollocks Brown Porter

The Dogs Bollocks Brown Porter

by Apprentice-Brewer-US-GA on 1/30/2016
Extract | 5 Gallon(s) | Brown Porter | 5.1 % ABV
A lighter-side of porter that is quintessentially English due to its Maris Otter base. Based on the Northern Brewer "Mutts Nuts" recipe.
NB Cascade Extra Pale Ale

NB Cascade Extra Pale Ale

by Apprentice-Brewer-US-GA on 12/26/2015
Extract | 5 Gallon(s) | American Pale Ale | 4.4 % ABV
NB Extra Pale Ale receipt kit
Ace of Spades Black IPA - Extract
Strike temp for steep needs to go a bit lower .. try 165 ... as it hardly cooled off to start. Had to add some ice. Added the last 3.5lb of Gold Malt pre boil too. 0.5oz Centennial in at 15 min wen it should have been 20 min. Oops. OG measured at 1.065. Added 1.25 pints to fermenter to adjust to 1.063.
Tribute Tribute - Extract

Brew Session: Tribute Tribute - Extract

by Apprentice-Brewer-US-GA on 3/12/2017
 Boil  Fermentation  Tasting
Second attempt. Need to make sure I use the right amount of Maris Otter this time. Converted lbs/ozs to grams and adjusted hops for actual AA% variance from recipe. 2360 grams Maris Otter Extract 544 grams Munich Malt LME 31.6 grams Fuggles 26 grams Willamette * 2 26.4 grams Styrian Goldings * 2 Had difficultly measuring out the LME. Ended up with 1.3lb of Dark Munich and 5.25lb of Maris Otter. Added Fuggles FWH @ 160F. Got 4.7 gallons out of boil kettle. OG 1.050. Added 3.3 Quarts Spring Water to bring up to 5.5 gallons (planned volume). OG 1.043 @ 62.8F = 1.043. Happy! Set fermentation temp to 67F /- 1F. 3/24/2017 FG 1.008 @ 66.4 = 1.009. ABV: 4.46%, Attenuation: 78%. Yeast cake still sitting on top, but beer is beautifully clear and done. Ready to keg. Was thinking about moving to secondary to clear the beer, but it is crystal clear already. Straight to keg, then we will let it condition for a few weeks. Sampled it. See tasting notes.
Experimental Japanese Ginger IPA III

Brew Session: Experimental Japanese Ginger IPA III

by Apprentice-Brewer-US-GA on 2/11/2017
 Fermentation  Conditioning  Tasting
Alterations: Dissolved all DME in 6 gallons cold water. Brought up to 165F, then steeped grains in boil kettle for 30mins. **3/16/2017 : Go back to steeping grains separately in smaller amount of water on stove top ** Added Maris Otter LME @ 20 mins (turned heat off). Added another 5 mins to timer to bring back to boil. Rested for only 10 mins @ flameout. **3/16/2017 : Rest back to 20 mins next time ** Added spring water (about 1/4 gallon to bring up to 5.5 gallon in fermenter. Sprinkled yeast rather than re-hydrate. OG reading 1.057 @ 68.2 = 1.058 (should measure OG BEFORE adding spring water). 2/19/2016: FG reading 1.014 @ 66.0F = 1.014 (ABV 5.8%) Decided to drop temp to 60F to get yeast to fall out and stop fermentation to maintain sweetness. Still needs more ginger. Recommend doubling the amount next time. ** 3/16/2017 :Ginger bite too "hot" and "spicy". Try about 4.5oz of ginger next time ** ** 3/16/2017 :Should also test cold-pressing ginger vs boiling to promote
Off the Topper

Brew Session: Off the Topper

by Apprentice-Brewer-US-GA on 1/2/2017
 Boil  Fermentation  Conditioning
Initial quantity into fementer was about 5.5 gallons, with an OG of 1.076@69.3 (1.077). Added spring water to bring it up to 6 gallons, and re-measured : OG now 1.069@68.0F (1.070). 1/3/2017 : Should have put in a blow off tube at the start. Woke up this AM to see the top had blown. Tube in now. 1/14/2017 : Added 1st dry hop. 1/18/2017 : Transferred to secondary (5.5 gallons). Hop bag was floating on top as not enough marbles added. 1/21/2017 : SG 1.012@67.5 = 1.013 (target achieved). ABV is 7.5%. 81% attenuation. 1/27/2017 : SG 1.010@66F = 1.010. ABV is 7.9%. 85% attenuation!!
Tribute Tribute - Extract

Brew Session: Tribute Tribute - Extract

by Apprentice-Brewer-US-GA on 12/10/2016
 Boil  Fermentation  Conditioning
Pre-boil G 1.040 @ 78F (7 gallon) = 1.042 OG 1.055 @65.1F = 1.055 Got 5 gallons out of boil kettle. Added 1/2 gallon water. OG 1.050@65.7F = 1.050 Ouch ... why so high? Figured it out. Recipe asked for 5lb Maris Otter Malt extract. I used 6lb. Oops. 12/27/2016 : FG 1.011 @ 65.5F = 1.011. 77% attenuation for 5.1% ABV.
Japanese Ginger IPA Beta

Brew Session: Japanese Ginger IPA Beta

by Apprentice-Brewer-US-GA on 10/30/2016
 Boil  Fermentation  Conditioning  Tasting
Steeping: 1 gallon water @ 163F, added grains -> 160F (excellent). After 10 mins was at 157F. After 20 mins was at 145F (not good). Applied gentle heat, finished at 149F. Forgot to add sugar during boil. Added it towards end of rest. Used wort to dissolve sugar first before adding. Was able to chill wort to 75F (ground water is cooler now). 11/13: FG 1.010 @ 68.4F = 1.011 corrected. 81% attenuation (nice), ABV 6.7%.
Experimental Japanese Ginger IPA

Brew Session: Experimental Japanese Ginger IPA

by Apprentice-Brewer-US-GA on 9/5/2016
 Boil  Fermentation  Conditioning  Tasting
Steeping the grains, started at 165F strike, had to add a little ice to bring down to 156F once the grains were in. At 15 min was down to 148F, put on burner low. Unfortunately walked away and forgot about it. Got up to 177F. Ouch. Well, not going to start over, but immediately pulled the grains out (21 min steep). We will see. Want to go with a dark crystal malt next time anyway. Also, not using a Safale-US-05 yeast, but a Danstar (Lallemand) BRY-97, an American West Coast Ale Yeast. Boil Gravity 1.063 @ 83F, 1.069 corrected. OG in Fermenter 1.076 @ 83.4F, 1.082 corrected (too high). Added water to round up to 4 gallons (was only 3.5 gallons). Re-measured. OG now 1.064 @ 78.4F, 1.069 (much better). Fermenter temp set to 65F. 9/15/2016 (Day 9) : FG 1.014 @ 66.2F, 1.015 corrected. Upped fermenter temp to 68F. Concerned ginger not as prominent as hoped. Consider mincing/grating the ginger next time. 9/24/2026 (Day 0 : FG 1.014 @ 68F, 1.016 corrected. Kegged /
Jamils Evil Twin

Brew Session: Jamils Evil Twin

by Apprentice-Brewer-US-GA on 7/31/2016
 Boil  Fermentation  Conditioning  Tasting
Steeping: 11 pints at 168F strike, drops to 160F when grain added. Cooled down to 148 at 15 min. Applied more heat for 3 mins. Added to kettle at 30 mins. LME: Added to 3 gallons (approx) of cold water, and dissolved, before adding steep. Topped off to 7 gallons and measured Pre-boil gravity: 1.046@90F, 1.054 corrected. Transferred 5 gallons to fermenter, measured OG: 10.60@84F, 1.067 corrected. Added 0.75QT to bring down to planned 1.064 (5.25 gallons in fermenter). 8/20/2016 (Day 21): Measured SG: 1.012@66F, 1.013 corrected. That means it is 6.6% (recipe is 6.4%), and 80% attenuation on the yeast. Interestingly the ABV on Evil Dead Red is 6.66%, he he. While no airlock bubbling, still some bubbles on the sufrace, and waiting for the beer to clear a bit more. Another week. 8/30/2016 (Day 31): Meausred SG: 1.010@71.6F, 1.013 corrected. Bear clear. About 5.3G in fermenter. Estimated 0.5G loss due to yeast vsediment. Used Northern BrewerPriming Sugar calculator, IPA
Dead Ringer IPA

Brew Session: Dead Ringer IPA

by Apprentice-Brewer-US-GA on 6/17/2016
 Boil  Fermentation  Conditioning  Tasting
Grains steeped at 156F dropping to 154F in 20 mins. Pre-boil Gravity for 7 gallons was 1.048@84F (1.054). Predicted OG would be 1.068 (high). 5 gallons into fermenter. Lost quite a bit to sheer hop mass and boil over, even towards the end when adding hops. Need a bigger boil kettle. Happy with OG 1.060@74F (1.064)... on the mark. But predicted higher .. mmm ... need to double check my prediction calculator. Measured FG on 7/2/2016 (1.011@67F) . Yeast still in suspension (cloudy). So, attenuation was 81% and final ABV is 6.7%. It will be slightly higher in the bottle due to the priming sugar.
St. Austell Salute

Brew Session: St. Austell Salute

by Apprentice-Brewer-US-GA on 5/22/2016
 Boil  Fermentation  Conditioning  Tasting
Added Flame out hops after cooling to 175F. Rested for 30 mins. Then chilled to 75F. Then whirlpooled briefly and let settle for 10 mins. Still a lot in suspension (hop matter). Siphoned through hop spider. Did not read about prepping Nottingham yeast. It is different from S-04 and US-S-05. Stood 15 mins, then stirred for about 45 mins before pitching. Next time, add hops at flameout. Golden rule - follow recipe to the letter first time, then adjust if needed. 2.5 weeks in. Raised ferm temp from 65F to 67F. 6/11/2016 : FG 1.009 @68F -> 1.010 corrected. About 78% attenuation. Nice hop bittering. Could do with just a tad more, perhaps. Good mouthfeel, dry but not thin. Deciding to go for 1.9 CO2 Volume (English Pale Ale) rather than typical 1.7 for Bitter. Felt the carbonation on the Exmoor Gold was slightly low. Calls for 70g priming sugar.
eXmoor eXtra Gold - XXG

Brew Session: eXmoor eXtra Gold - XXG

by Apprentice-Brewer-US-GA on 4/17/2016
 Boil  Fermentation  Conditioning  Tasting
I estimate we went 1/4 gallon past the target post-boil volume of 5.25 gallons. Should have added spring water to the fermenter to bring up to 5 gallons, but pretty much drained the boil kettle. Also, pre-boil gravity was on the high side. I estimated a post-boil OG of 1.048. Reduce/eliminate the DME next time. Also, only after measuring out the hops did I notice the AA on the bags were different from the recipe. Need to adjust amount of hop to bring IBUs back in line with recipe. Need to brew per recipe next time, and add hops at flameout. Golden rule - follow recipe to the letter first, then adjust as needed. 5/14/2016 : FG measured 1.011@ 70 = 1.012. ABV calculated at 5.25% (higher than recipe ... oops) 76% attenuation.
The Dogs Bollocks Brown Porter

Brew Session: The Dogs Bollocks Brown Porter

by Apprentice-Brewer-US-GA on 3/6/2016
 Boil  Fermentation  Conditioning  Tasting
With an OG of 1.050 and an FG of 1.017, we are down from a predicted 5.1% ABV to around 4.4% ABV, which is a BIG drop. Need to figure out a better steep, and need more oxygen in the wort, and better fermentation temp control.
Caribou Druel

Brew Session: Caribou Druel

by Apprentice-Brewer-US-GA on 2/21/2016
 Boil  Fermentation  Tasting
Very happy with actual boil. 6 hours: Fermentation active. Temp started at 75/76F. Reduced to 72 with wet tea towel. 1 day: Blew lid off 6.5gallon fermenter. Very very active. Using a blow-off tube into jar of Star-San. Temp still at around 73/74F. Aiming for 68F but not getting there. House ambient is 71F. Got regular airlock back on 8 hours later (9pm). Temp at 72/73F. 2 day: yeast cake dramatically smaller. Down to 1/2 inch. Still bubbling, but more slowly. Temp down to 70F.
NB Cascade Extra Pale Ale

Brew Session: NB Cascade Extra Pale Ale

by Apprentice-Brewer-US-GA on 1/30/2016
 Boil  Fermentation  Conditioning  Tasting
5 gallons water to 150F. Added steeping grains in bag. 20 mins. Then rinsed grains with hot liquor about 10 times using jug. Add water running through grains to 6.5 gallons (oops ... forgot about the LME volume). Added the LME and brought to a boil. At flameout, immediately chilled to 80F using wort chiller and 5-gal paint stirrer on drill. Only took 15 mins! Followed Fermentis website instructions on hydrating yeast. 15 min rest on 80F water, stir 15-30 mins. Pitch. Also added whirlfloc this time. Tried whirlpool method to help trub settle in the middle ... mmm ... not much luck. But did let it rest about 10 mins to settle and drop temp to 75F. Used siphon to draw off wort. Stopped once hit sediment. Left a lot of beer behind, hence only 4.5 gallons in fermenter. Primary Fermentation excellent. CO2 bubbling after only 3 hours. Yeast cake formed quickly. Ended up over 1" thick. Bubbling nicely. Lots of activity. Day 5 (Feb 4th) Yeast cake down to 1/4". Day
NB Cascade Extra Pale Ale

Brew Session: NB Cascade Extra Pale Ale

by Apprentice-Brewer-US-GA on 12/27/2015
 Boil  Fermentation  Conditioning
Brew Day: Steeping grains added @ 150 F, left in 20 mins (heat turned low), removed @ 166 F. Had a small boil over (very small). Let wort steep for 10 mins after flameout before using wort chiller to increase extract from 1min hops. 22 mins to chill to 76.5F Let settle 5 mins before tranferring to fermenter. Re-hydrated yeast too early. Did it while waiting for the wort to boil. Need to leave to flameout, or just before. Also, need to get a better filter for the hop pellets. A lot got through the sieve into the fermentor. Fermenter temp steady at 76F Day 2: 24 hours after starting fermenter temp up to 78F. wrapped a wet t-shirt around it to cool it down a bit. Day 8: Has not bubbled for many days. Must have a small air leak, even after tightening lid as much as I can. Temperature has dropped to 68F, but then house temp has dropped too. Wrapped in a towel to attempt to keep warmer. 68F still OK. Day 14: Sealed up fermenter with food wrap and painters tape. Looks l
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