Did not filter from the boil kettle to the fermenter so got lots of hop material across.
5/28/2018 - SG: 1.012 - 6.6% ABV
6/2/2018 : Started to cold crash.
Took 1 hour 15 mins to bring 6.5 gallons to boil.
15 mins to get 1/2 gallon to 170F.
So start the boil kettle first, then steeping.
5 gallons into fermenter (left 0.2 gallons in kettle). Added 1/2 gallon to bring up to 5.5 in fermenter.
OG reading: 1.047 @ 66.6F = 1.048 (spot on).
Yeast cap already formed. Using active starter accelerated the yeast startup dramatically.
11/26/2017 (4 days)
Yeast cap mostly dropped (still some on top). Upped temp to 69 /-1 as ambient is 60F.
11/28/2017 (6 days)
FG reading : 1.0085 @ 67.3F = 1.009 (past target of 1.012). ABV is 5.1% ABV (target was 4.7%). Attenuation 82% (WhiteLabs range 73-80).
(PM) Started cold crash. Initially set to 60F.
11/29/2017 (7 days)
(AM) Set to 55F.
11/20/2017 (8 days)
(AM) Set to 50F
FG reading 1.009 @ 56.5 = 1.009. Kegged. 20 PSI initial pressure
Lowered CO@ pressure to 10 PSI.
Brew Day (10/22/2017)
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.
Took over 24 hours to develop a yeast cap. Probably caused by a lack of oxygenation. Should have aerated the wort in the fermenter (as I did not filter it through the hop spider). Also, I should have used a yeast starter to ensure I pitched the proper amount of yeast (1 purepitch packet technically not enough). Mr Malty yeast calculator says I should have used 2.3 packs or a 1 liter starter with stir plate.
10/30/2017 (8 days)
Yeast cap finally collapsed (8 days).
11/2/2017 (11 days)
Gravity Reading: 1.014 @68.7F = 1.015 75% attenuation, 6.3% ABV
11/5/2017 (14 days)
Transferred to secondary, added dry hops.
11/9/2017 (18 days)
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.
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.
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).
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
Initial quantity into fementer was about 5.5 gallons, with an OG of firstname.lastname@example.org (1.077). Added spring water to bring it up to 6 gallons, and re-measured : OG now email@example.comF (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 firstname.lastname@example.org = 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!!
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 email@example.comF = 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.
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 /
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: firstname.lastname@example.orgF, 1.013 corrected. Bear clear. About 5.3G in fermenter. Estimated 0.5G loss due to yeast vsediment. Used Northern BrewerPriming Sugar calculator, IPA
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.
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
24 hours after starting fermenter temp up to 78F. wrapped a wet t-shirt around it to cool it down a bit.
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.
Sealed up fermenter with food wrap and painters tape. Looks l