CheeseNips - Homebrewer Profile

CheeseNips

CheeseNips

2/15/2017
40
28
Ancient Grains Cereal Saison

Ancient Grains Cereal Saison

by CheeseNips on 5/16/2018
All Grain | 9 Gallon(s) | Saison | 6.6 % ABV
This is going to be made from the same wort as the Ancient Grains ale, just with the addition of Dark Candi Sugar and spices after drawing off the wort post-boil.
Ancient Grains Cereal Ale

Ancient Grains Cereal Ale

by CheeseNips on 5/16/2018
All Grain | 9 Gallon(s) | American Brown Ale | 6.1 % ABV
Creme de la Cream

Creme de la Cream

by CheeseNips on 4/18/2018
All Grain | 5.5 Gallon(s) | Cream Ale | 4.4 % ABV
Experimental Hops

Experimental Hops

by CheeseNips on 4/17/2018
All Grain | 8.5 Gallon(s) | American Pale Ale | 4.5 % ABV
I'll use this as a base to try out a number of experimental hops that I purchased from YVH. I will break out the 4 gallons of finished into 1 gallon secondary vessels for dry hopping different varieties of hops.
Rye Table Ale

Rye Table Ale

by CheeseNips on 4/7/2018
All Grain | 5.5 Gallon(s) | American Pale Ale | 3.9 % ABV
Made from second runnings of the Bebop Rye beer
Designer Hops Pale Ale

Designer Hops Pale Ale

by CheeseNips on 2/23/2018
All Grain | 8.5 Gallon(s) | American Pale Ale | 4.5 % ABV
I am looking to use some of the fancier hops from the YVH hop box that I got for Xmas. I am going for something with a stronger malt presence but still simple so that I can accentuate the hops. Grains: NW Pale for base, Vienna for malt presence, Carapils for head retention Hops: Bravo for bittering, El Dorado for a hoppy base, then different dry hops in 4 different carboys (1 gallon each) for dry hopping after racking to secondary Yeast: US-05 Water Profile: Yellow Dry with enhanced ...
Modesto Farm Lager

Modesto Farm Lager

by CheeseNips on 2/22/2018
All Grain | 5 Gallon(s) | California Common Beer | 3.7 % ABV
This beer will be made from the second runnings of the Wallonian Wonder.
Bebop Rye Pale Ale

Bebop Rye Pale Ale

by CheeseNips on 2/9/2018
All Grain | 5.5 Gallon(s) | Roggenbier (German Rye Beer) | 5.6 % ABV
I greatly enjoyed, after some aging, the Turtle Power Rye beer that I made. So, keeping with the rye theme but changing up the malts a bit, I'm going to switch it to something more traditional. Malt: Rye and Wheat for base, Munich 60L for color, rice as this one will be very gummy Yeast: Mangrove Jack Hefeweizen Hops: Bravo for bittering and Saphir for flavor/aroma, Mt Hood in the Randall during chilling circulation Water Profile: Amber Balanced This grains will be used to create the Rye ...
Feliz Natal

Feliz Natal

by CheeseNips on 2/8/2018
All Grain | 5.5 Gallon(s) | American Stout | 7.9 % ABV
I'm going for a blueberry cheesecake sort of flavor profile on my 2018 Xmas beer. With fruit flavored beers, I've noticed that it takes more than I'd expect to get flavor contribution, so I'm going to make my own puree from frozen fruit, adding 8lbs to this. The idea is to let this age for quite some time to reduce any overbearing flavors. We shall see. Grains: Pale ale for base, Victory for bready component, Special B for raisin flavor, oats for body, carapils for additional density, ...
Table Pale Ale Redux

Table Pale Ale Redux

by CheeseNips on 2/1/2018
All Grain | 5.5 Gallon(s) | American Pale Ale | 3.2 % ABV
Ubiquitous Table Ale

Ubiquitous Table Ale

by CheeseNips on 1/24/2018
All Grain | 5.5 Gallon(s) | California Common Beer | 3.2 % ABV
Small beer from second runnings of the Mamber Ale. I'm going for a weak California Common approach here. Grains: Same as Mamber, with addition of 0.5lb Carapils to ensure proper dextrines Hops: Bravo for bittering as I have it on hand, Loral for a new world approach to old world hops Yeast: Imperial Cable Car Water profile: American lager with enhanced sodium, only using the Sparge column from Bru'n Water
Table Pale Ale

Table Pale Ale

by CheeseNips on 1/12/2018
All Grain | 5.5 Gallon(s) | American Pale Ale | 4.7 % ABV
I want a beer that is very low alcohol to have one or two with dinner whilst preserving full flavor. Despite identified batch size, will be diluting wort with top off water to get final ABV in at 2.5%, so looking for OG of 1.025. Grains: NW pale ale malt for base, 10% aromatic malt to have some level of malt presence, 5% carapils for head retention since I'm mashing on the low end. Hops: Using a modified hop schedule from Breakside recommendations identified in Secrets of Master Brewers ...
Mamber Ale

Mamber Ale

by CheeseNips on 12/30/2017
All Grain | 5.5 Gallon(s) | American Amber Ale | 4.5 % ABV
I will be utilizing the YVH hop box hop hash that I received for this one. Also, I'm going with a parti-gyle approach here, so this will be my strong beer while the Ubiquitous Table Ale will be my small beer. Grains: Split between NW pale ale and Golden Promise for base malt, enough Carastan 35 to get the proper color, 5% carapils for head retention since I'm mashing on the low end. Hops: I will go for a single hop approach utilizing the 007 hop hash. Yeast: Wyeast 1056 since I already have ...
Wallonian Wonder

Wallonian Wonder

by CheeseNips on 12/16/2017
All Grain | 5.5 Gallon(s) | Saison | 7.1 % ABV
Double the oxygenation time and nutrient addition per brewsmith podcast advice: https://youtu.be/c5J_sPo3aj0 Grains: equal parts pilsner, rye, and spelt. I'll use candi sugar to adjust gravity, if needed. Hops: Bravo for bitterness and Loral for flavor/aroma Yeast: blend of 3724 and M29 from previous saison brew I'm going to go for a partigyle approach here.
Land of Entrapment Brown Ale

Land of Entrapment Brown Ale

by CheeseNips on 12/14/2017
All Grain | 5.5 Gallon(s) | American Brown Ale | 4.9 % ABV
For the next brown ale, I'm going to focus even more on the nuttiness and drop chocolate malt altogether as I feel that it muddies the flavor of bread crust/nuts that I want. Also, Victory malt going to 20%. Grain choices are: Vienna for base/flavor, Victory for flavor/color, Ancient Grains cereal for grins Hop choices are: Bravo for bittering and will finish with Mt Hood for flavor and aroma. Yeast is 1028 Target Water Profile: Brown Full
Dubbely Bubbley

Dubbely Bubbley

by CheeseNips on 12/12/2017
All Grain | 5.5 Gallon(s) | Belgian Dubbel | 6.6 % ABV
Grain: 80% belgian pilsner malt for base, 10% aromatic for malt flavor, 5% Special B for raisin flavor Hops: Bravo for bittering, Hallertau for flavor, Saaz for aroma Yeast: Going for a DuPont and French saison blend as I have it on hand Water Profile: Amber Dry 5.7pH during ferulic acid rest. 5.35pH sacc rest. No airlock, just foil until primary fermentation is complete
Hefelimen Pie

Hefelimen Pie

by CheeseNips on 12/2/2017
All Grain | 8.5 Gallon(s) | Weizen/Weissbier | 3.9 % ABV
My favorite dessert is Key Lime Pie and this BYO article inspired me: https://byo.com/stories/issue/item/3617-milking-it Grains: Idaho Pilsner for base, white wheat for mouthfeel, 12.5% grain bill of Carabrown for graham cracker flavor. Hops: Bravo for bittering since I have it on hand, Loral and Jaryllo in whirlpool for fruity flavor. Yeast: WLP380 Adjuncts: In the boil, Lactose for creaminess and molasses for additional crust flavor. In the whirlpool, lime peel for flavor and pumpkin pie ...
Harry-My-Son IPA

Harry-My-Son IPA

by CheeseNips on 11/29/2017
All Grain | 8 Gallon(s) | American IPA | 3.9 % ABV
Grains: Split between traditional 2-Row and Golden Promise for base malt, 4% carapils for head retention since I'm mashing on the low end. Hops: Using a modified hop schedule from Breakside recommendations identified in Secrets of Master Brewers along with dry hop schedule from Russian River Double IPA article from July/August 2009 Zymurgy Yeast: Wyeast 1056 as I have it on hand and want the hops to shine. Water profile is Pale Ale
Walloon So Soon

Walloon So Soon

by CheeseNips on 11/29/2017
All Grain | 5.15 Gallon(s) | Saison | 7.5 % ABV
Grain: 100% belgian pilsner malt just like DuPont Brasserie Hops: Warrior for bittering, Hallertau for flavor, Saaz for aroma Yeast: Going for the DuPont strain, pitched M29 due to 1.040 stall to speed up attenuation Water Profile: Yellow Dry 5.7pH during ferulic acid rest. 5.35pH sacc rest. 90 minute boil to reduce DMS. No airlock, just foil, until primary fermentation is complete
Turtle Power Rye Pale Ale

Turtle Power Rye Pale Ale

by CheeseNips on 11/26/2017
All Grain | 5.5 Gallon(s) | Roggenbier (German Rye Beer) | 5.6 % ABV
I am going to attempt an American Rye beer that speaks more to European sensibilities, hearkening back to when the Terrapin Rye was my absolute favorite beverage. I have Wyeast 1056 sitting around from a prior brew and I want to take advantage of its clean character to showcase a beer focused on malts. No hop additions after 15 minutes so as not to interfere with the malt character. Grain choices are: Base malt of NW Pale Ale, rye @ 40% for flavor, and Black Prinz malt for color only. Rice ...
SHIH-nook IPA

SHIH-nook IPA

by CheeseNips on 10/19/2017
All Grain | 5.5 Gallon(s) | American IPA | 6.2 % ABV
With my CHUH-nook IPA brew day going so poorly, I'm inspired to brew the beer again, but want to make some changes after reading some literature. Grains: Pale ale malt (thinking either Pure Gold again or Northwest) for color/flavor, 3% Victory for biscuit flavor and to cut sweetness, and 3% honey for flavor to accentuate the hops. Hops: Heavy on Chinook, with the hop schedule identified by Breakside brewing in The Secrets of Master Brewers. I may dry hop with Simcoe cryo hops this time ...
CHUH-nook IPA

CHUH-nook IPA

by CheeseNips on 10/14/2017
All Grain | 5.5 Gallon(s) | American IPA | 5.8 % ABV
I want to make a resinous, piney hop beer as I'm a little frustrated I haven't been able to achieve that flavor yet. All the pales and IPAs that I make seem to be very fruit juice oriented, which isn't bad but it's not the flavor I want. I like the Imperial Dry Hop yeast for its tangy nature to offset the piney flavor a bit, plus I have some slurry in the fridge and it will help save money. I cloned this from my fresh hop pale ale since that beer is a really good base for featuring hops. ...
Xmas Gingerbread Willage Stout

Xmas Gingerbread Willage Stout

by CheeseNips on 9/20/2017
All Grain | 6 Gallon(s) | American Stout | 7.2 % ABV
I have a backlog of beer and not enough bottles, so I want to brew something that I can age in secondary for a while. Xmas ale time. I'm looking for a gingerbread type flavor on this one, so I'm modifying a milk stout to start. I will set 90 minutes on the boil for melanoidin production. Grain choices are: NW Pale Ale for base malt, Victory for sweetness and bread flavor, chocolate malt for it's flavor, roasted barley for a touch of coffee flavor, oats for viscosity, lactose for sweetness ...
Duke City Brown Ale

Duke City Brown Ale

by CheeseNips on 9/17/2017
All Grain | 5.75 Gallon(s) | American Brown Ale | 5.6 % ABV
For this iteration of my brown ale series, I am looking to emphasize nutty flavors. I will use Victory in place of C40 and put in at 15%, highest recommended amount for brown ales. Also, I lowered the Chocolate malt amount to decrease the chocolate flavor and lower the color. I swapped out the Imperial Darkness yeast to drop the tangy flavor that it imparts, using the cleaner American Ale II from Wyeast. Grain choices are: Northwest Pale Ale for base malt/color/flavor, Victory malt for ...
O Chefeweizen

O Chefeweizen

by CheeseNips on 9/17/2017
All Grain | 10 Gallon(s) | Weizen/Weissbier | 3.9 % ABV
Version 2 of my wheat beer progression, coming with the Portuguese handle this time. I'm going to increase the wheat contribution of the grain bill to over 50%, switch from german pilsner to belgian, and switch from Munich 20L to aromatic malt; El Jefeweizen was a solid start, but I'm looking for a touch of malt flavor and more phenolic in the aroma and flavor. I'm going 1 degree warmer on the mash to increase dextrins for more viscosity on mouthfeel. Grain choices are: Pilsner for base ...
Punkin Chunkin Pie

Punkin Chunkin Pie

by CheeseNips on 9/7/2017
All Grain | 6.5 Gallon(s) | American Amber Ale | 6.4 % ABV
Modified Amber malty water profile: Ca 60ppm, Mg 6ppm, Na 14ppm, SO4 50ppm, Cl 45ppm, HCO3 100ppm I want to mash the pumpkin rather than boil as reports I've read mention lots of trub as a result of adding to boil, and I want to avoid the mess. Grain choices are: Northwest Pale malt as base for flavor and color, Victory malt @ 8% for biscuit flavor and color, and Belgian Aromatic @ 5% for malt flavor. Adjunct choices are: light brown sugar to add a little flavor as well as to round out the ...
Northwest Fresh Hop 2017

Northwest Fresh Hop 2017

by CheeseNips on 8/13/2017
All Grain | 11.65 Gallon(s) | American Pale Ale | 6.6 % ABV
Water profile: Ca 75ppm, Mg 5ppm, Na 10ppm, SO4 150ppm, Cl 50ppm, HCO3 0ppm A friend grows Cascade, Mt Hood, and Nugget hops. So, I got 38oz of fresh hops, but the varieties were all mixed together. As such, I'm going to bitter with Magnum pellets and then use the fresh hops for flavor and aroma. My grain choices are: Western Malt's Northwest Pale Ale malt for base malt to add slight flavor and color, honey malt for flavor and to enhance hops. I'm going to mash a couple degrees hotter to ...
Peanut Nutter Cherry Saison

Peanut Nutter Cherry Saison

by CheeseNips on 8/2/2017
All Grain | 5 Gallon(s) | Saison | 6.1 % ABV
I'm going to divide this into 3 fermenters when primary is completed in order to add different amounts of Peanut Butter and Cherry puree. My divisions will be: A=8oz Cherry/2oz PB, B=6oz cherry/3oz PB, and C=4oz cherry/4oz PB. Any remaining beer I'll throw in with the cherry saison secondary as I'm making just a cherry saison 5 gallon batch at the same time.
Your Left My Right Milk Stout

Your Left My Right Milk Stout

by CheeseNips on 7/19/2017
All Grain | 5.5 Gallon(s) | Sweet Stout | 5.2 % ABV
Ch-Ch-Ch-Cherry Saison

Ch-Ch-Ch-Cherry Saison

by CheeseNips on 7/15/2017
All Grain | 5 Gallon(s) | Saison | 6.1 % ABV
Originally, I was going to go with a Hainaut, BE water profile but I just couldn't hit the bicarbonate level (350ppm) and get anywhere near the proper mash pH so I am opting for higher sulfates to accentuate spiciness of the hops - also adding coriander in boil to accentuate spiciness - and higher chloride to accentuate sweetness of the cherry. Calcium is a little lower than I'd've liked. Target Water Profile: 42ppm Ca, 8ppm Mg, Na 35ppm, SO4 104ppm, Cl 75ppm, HCO3 0ppm. Basis behind my ...
Great Fermentations Brain Eater

Great Fermentations Brain Eater

by CheeseNips on 6/29/2017
All Grain | 5 Gallon(s) | American IPA | 7.2 % ABV
Northern Brewer Dead Ringer

Northern Brewer Dead Ringer

by CheeseNips on 6/16/2017
All Grain | 5 Gallon(s) | American IPA | 6.4 % ABV
Water profile: Ca 75ppm, Mg 5ppm, Na 10ppm, SO4 150ppm, Cl 50ppm, HCO3 0ppm
North By Northwest NEIPA

North By Northwest NEIPA

by CheeseNips on 6/15/2017
All Grain | 5 Gallon(s) | American IPA | 6.7 % ABV
Water profile is 60ppm Ca, 8ppm Mg, 9ppm Na, 140ppm SO4, 180ppm Cl, 25ppm HCO3, Mash pH of 5.3
Jim Baumanns Milk Stout

Jim Baumanns Milk Stout

by CheeseNips on 6/7/2017
All Grain | 5 Gallon(s) | Sweet Stout | 5.9 % ABV
Target water profile: Calcium 100ppm, Magnesium 5ppm, Sodium 100ppm, Sulfate 50ppm, Chloride 150ppm, Bicarbonate 265ppm - modified London dark ale water profile with Chloride 3 times Sulfate, Sodium and Chloride both greater than or equal to 100ppm, target mash pH of 5.53. Thicker mash of 1.25qt per pound mash water.
Northern Brewer Grapefruit Pulpin

Northern Brewer Grapefruit Pulpin

by CheeseNips on 5/19/2017
All Grain | 5.75 Gallon(s) | American IPA | 7.5 % ABV
Mash at 150F with 4.5 gallons, Sparge water @ 170F with 7 gallons
Northern Brewer Saison

Northern Brewer Saison

by CheeseNips on 5/3/2017
All Grain | 5 Gallon(s) | Saison | 5.6 % ABV
Mash of 3.5gallons @ 149F, Sparge of 5 gallons @ 170F, Northern Brewer calls for OG of 1.056 so adjusted down from 75% to get that
Troegs Nugget Nectar Clone

Troegs Nugget Nectar Clone

by CheeseNips on 3/29/2017
All Grain | 9 Gallon(s) | Imperial IPA | 7.5 % ABV
Mash at 152F via 8 gallons of strike water at 166F, 10 gallons of sparge water at 170, 60min boil, Nugget addition goes in at right away before boil, Tomahawk goes in at flame out, can substitute Simcoe for Nugget, 1oz of Nugget goes in as dry hop
El Jefeweizen

El Jefeweizen

by CheeseNips on 2/25/2017
All Grain | 10 Gallon(s) | Weizen/Weissbier | 6.6 % ABV
I'm going to split the wort into 2 fermenters, using a different yeast strain in either fermenter to compare flavors. First strain is Imperial's Stefon and the second is Wyeast 3068. Adding a Ferulic Acid rest (http://beerandwinejournal.com/german-wheat-beer-iii/) prior to acidifying the mash with lactic acid; Bru'n water identifies pH of 5.7 with mineral additions alone, so I will play off that first and then add 0.5mL/gallon of lactic acid to get final mash pH of 5.4. The only problem with ...
Rye Ask Rye Pale Ale

Rye Ask Rye Pale Ale

by CheeseNips on 2/15/2017
All Grain | 8 Gallon(s) | American Pale Ale | 6.1 % ABV
Do You Know the Way Brown Ale

Do You Know the Way Brown Ale

by CheeseNips on 2/15/2017
All Grain | 5 Gallon(s) | American Brown Ale | 5.5 % ABV
Target Water Profile: Ca 52ppm, Mg 17ppm, Na 20ppm, SO4 50 ppm, Cl 50ppm, HCO3 150ppm
Hefelimen Pie

Brew Session: Hefelimen Pie

by CheeseNips on 5/4/2018
 Water Infusion  Mash/Boil  Fermentation
Yeast starter is 1.5L with 154g DME. 2.1 or 2.2mL lactic to achieve pH of 5.5 in HLT. Added 1 gallon of water following ferulic rest to the mash tun as the thickness looked a bit stiff. As a result, added about 0.5mL lactic to get in the 5.4 pH range. First runnings are 1.057. Overall, the brew day sucked as the pump and the randall were clogged and I had to resort to gravity feed. I'm done with the plate chiller and I'm going to buy a better immersion chiller. The wort turned out well in the end so we shall see how it goes. 5/5/18 - fermentation is going strong, lots of activity 5/8/18 - primary appears to be complete as foam has dissipated. 5/17/18 - racked to secondary with a can of lime juice concentrate. Pulled 1.022 on the pycnometer, which is appropriate given 8 additional points from the Chefeweizen due to the lactose. The flavor is interesting, subdued phenolics with a definite tartness that I wouldn't describe as limey, followed by an almost chocolate fl
O Chefeweizen

Brew Session: O Chefeweizen

by CheeseNips on 5/4/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
5/16 - Bottling today. Pulled 1.014 on the pycnometer. Sample tastes good with a definite malt edge on the back end. I'm not sure that I like this but the Hefelimen pie will be great I suspect.
Designer Hops Pale Ale

Brew Session: Designer Hops Pale Ale

by CheeseNips on 4/13/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
First runnings are 1.061, which is much better than I'd calculated. I think that I need to improve my calculator quite a bit. Bought a new canning jar randall from Norcal Brewing. Some forums describe putting 5oz of hops in there. I put in 3oz of Cascade leaf and that restricted flow quite a bit so I think this is the upper limit. In fact, it so heavily restricted the flow that I took it out of the circulation loop and created a mess. I will only use 2oz from now on. I probably lost 0.5 gallons of wort due to spills and inability to clear the Randall. Do not use pellets with the scrubbies that can come as an option as I did this and had to pour out my last batch of beer due to contamination from the scrubbies, black residue. Each fermenter aerated 1 minute prior to pitching 1 sachet of yeast without prior hydration. One carboy has 4 gallons and the other 3.5 gallons. 4/14/18 - High krausen got to only 1.5cm on either carboy. I was expecting much more. The beer smell
Wallonian Wonder

Brew Session: Wallonian Wonder

by CheeseNips on 3/9/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Used 6mL lactic to achieve mash pH of 5.37. Used 1.6mL lactic to achieve sparge pH of 5.37. I thought the sparge was stuck at first, though it finally started moving after 4 or 5 attempts with the pump to get things going. I really need a new mash screen. I suspect it was the spelt, which may have also imparted a grey scum in the mash tun and an interesting smell throughout the brewing process. Pulled 4 gallons from the mash when I expected 5 gallons, so I had to use 2.5 gallons of second runnings to top off to 6.5 gallons. Extended boil to 60 minutes instead of 30 minutes to get down to 5.5 gallons and hit desired gravity. Everything went swimmingly beyond that. The whirlpool foamed like I couldn't believe, so I'm not sure what caused that. Pitched 350mL of yeast slurry following 1.5 minutes of aeration. 3/10/18 - High krausen already achieved probably 7 or 8 hours after pitch to a max of 1 inch. In the morning, much lower, down to 1cm. 3/13/18 - primary fermentati
Modesto Farm Lager

Brew Session: Modesto Farm Lager

by CheeseNips on 3/9/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Despite having 10 gallons of grains and water for the second runnings, I only drew off a total of 4.25 gallons. As I had to draw off an additional gallon of second runnings for the Wallonian Wonder, I topped off with only 1 gallon of water and added a pound of belgian candi sugar to keep the gravity above 1.030. I took the hop tube with the spices from the Wallonian Wonder and put that into the wort during its hop stand. Pitched 250mL of yeast slurry following 1.5 minutes of aeration. I think my oxygen bottle is about to kick as it was quite slow with bubbling. 3/10/18 - strong fermentation, lots of activity. Not much krausen due to the lager yeast. 3/13/18 - primary fermentation is complete 3/30/18 - dropped in an oz each of Jarrylo and azacca for a dry hop. I will bottle this one in another couple days. 4/5/18 - bottling today. Sample tasted great, lemony hops then the woody tang of rye kicked in. The sulfur character on this is not noticeable and even in th
Feliz Natal

Brew Session: Feliz Natal

by CheeseNips on 2/15/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Added 1.5g more baking soda in kettle to achieve pH of 5.5 in first runnings; I don't want this beer to be so crisp so it's important to have a higher pH, though I don't mind it being in the 5.3 range for mashing for efficiency's sake. First runnings are 1.065 with 4.5 gallons runoff. Second runnings are 1.032 up to 1.041 with 3 gallons runoff. Shooting for preboil gravity of 1.071 accounting for 16 points from brown sugar and lactose along with boil down. Actual hit was 1.057, which should put me at 1.078 post boil, roughly, giving an OG of 1.094 or so. That's fine. OG from pycnometer is 1.0906. Pitched wort onto yeast cake from Mamber primary. Aerated for 1 minute and then aerated again 8 hours later. Put on blow off rig as I can imagine this will go gangbusters. 2/16/18 - no real high krausen on this one so far. Only an inch of foam that has mostly died down now. The bubbling has been quite rapid and remains steady. 2/17/18 - primary fermentation is essentially don
Mamber Ale

Brew Session: Mamber Ale

by CheeseNips on 2/5/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Going with a parti-gyle approach. Mashing with 6.25 gallons for the first beer and then sparging with 6.25 gallons to get the second beer. I'm calculating an OG of 1.0685 for the first beer and 1.0314 for the small beer. Brew day: took pH measurements of the wort, 5.27, so right on. First runnings should be 4.7 gallons and ended up with 6 gallons. Used 1 gallon of adjusted RO water to top-off. Preboil gravity was supposed to be 1.059 and ended up being 1.040 so I only transferred 0.5 gallons of second runnings into the kettle to be at 6.5 gallons preboil volume, still at 1.040. Pitched 250mL of 1056 yeast 2/6/18 - continuing to build to high krausen, lots of activity. 2/7/18 - hit high krausen about 10am and then backing down, never did blow over with all the head space. 2/15/18 - pulled 1.0126 on the pycnometer. Sample aroma is tropical fruit with taste of tropical fruit and malt. Not bad. I'll give this another week in the tank and then bottle. Added remaining
Ubiquitous Table Ale

Brew Session: Ubiquitous Table Ale

by CheeseNips on 2/5/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
This beer is the second runnings of my Mamber. Sparge water was supposed to be pH of 5.5, but ended up with pH of 5 using only 2.5mL of lactic despite Bru'n water calling for 3.1mL. My tap water is all over the place for pH, sometimes 6.98, like last night, or 7.18 like this morning. Second runnings ended up being 1.014 gravity instead of 1.042. I'm not going to top-off this at all for fear of extremely low gravity. I ended up adding 1lb of Belgian candi sugar to get this to a better OG. Pitched the whole pack of Imperial Cable Car. Activity already started after 4 hour stall. 2/6/18 - I'm not familiar with bottom fermenting yeasts so it's strange to not see the foam that I am used to, just the hop sludge. It is bubbling as I'd expect it to though so I'm assuming that it's going strong. 2/7/18 - Due to lack of foam, took off the blow-off kit and swapped for a normal airlock. The beer is very pungent with sulfur. 2/15/18 - pulled 1.0062 on the hydrometer. Flavor i
Table Pale Ale

Brew Session: Table Pale Ale

by CheeseNips on 1/22/2018
 Water Infusion  Mash/Boil  Fermentation  Tasting
First runnings were 1.067 and I pulled 2.5 gallons from the 3.25 gallons of mash liquid; based on calculations, I hit 56% efficiency without sparging. Used 4 gallons of top off water for a preboil gravity of 1.023. My boil off was a little too aggressive despite leaving the lid on, so I ended up with 1.033 post-boil. I added another gallon of distilled water but it only lowered the gravity to 1.031 according to the pycnometer. I incorporated a pump into my brew setup and it works great. No more sporadic flow from the mash tun and the wort clarification process is simple and fast. I am also able to perform actual whirpools during the chilling phase now as well. For the whirlpool, I was able to chill from 212F to 180F in about 10 seconds circulating through my plate chiller. And, to boot, it cut about an hour off my brew. I pitched 200mL of yeast slurry. It had a lot of trub in it from my previous brew, which I was never able to clean out despite washing it several times.
Dubbely Bubbley

Brew Session: Dubbely Bubbley

by CheeseNips on 1/12/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Ferulic rest was a pH of 5.9 rather than predicted of 5.7. Sacc mash started at pH of 5.6 and added 2.5mL lactic to get pH to 5.35. I'll have to reevaluate my tap water pH as that was off by more than I would like. First runnings are 1.063. I'll only get 3 points from the sugar, so I'm shooting for 1.035 gravity preboil. Actual preboil gravity is 1.044, so I will hit 1.056 if I boil down to 5.5gall and will hit 1.060 with the sugar addition. What I will do is drop the sugar and live with 6.6%, though I'd prefer something in the 5% range. I will plan accordingly next time. Yeast pitch rate is 300mL of slurry. I will go with 350mL just to be sure. Pulled 1.0581 on the pycnometer for starting gravity. 1/14/18 - the stall was maybe 6 hours. Primary fermentation is mostly done at this point, so I put a airlock on and roused the yeast; the top of the fermenter is very fizzy looking now, like soda. I'll wait 2 weeks from the brew date with the heater on before taking a grav
Harry-My-Son IPA

Brew Session: Harry-My-Son IPA

by CheeseNips on 12/19/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Shooting for 1.036 as the preboil gravity. First runnings pulled 1.065, preboil at 1.038, so a bit high. I ended up splitting the wort in the whirlpool, putting 5g each coriander and orange peel in along with hops for steeping in 4 gallons and then just hops for 3.t gallons; I got a new dip tube and it leaves a lot more wort behind than my last, about 0.5 gallons. My OG came 1.0414, though that was with a sample at 100F or so, meaning the actual OG was probably closer to 1.043, but who's counting? I ran out of oxygen for the non-spiced batch, so I shook the hell out of it for aeration instead. This will be a very interesting beer. 12/20/17 - High krausen about 12 hours after pitching with 6 inches of foam. I thought it was high krausen yesterday with lots of activity after 8 hours, but only 2 inches of foam. In any case, things are going well. 12/21/17 - Primary fermentation is essentially done. I will wait until Xmas day to start dry hopping though. 12/25/17 - Primary
Walloon So Soon

Brew Session: Walloon So Soon

by CheeseNips on 12/5/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Purchased a smack pack dated from 9/29, so did a starter of 1.2L @ 1.036 to hit my target pitch rate of 225 billion cells. I want to pitch on the low end in order to encourage more ester production. 12/5/17 - For the ferulic rest, I mashed in at 124F and it settled out to 115F, down to 111F after 30 minutes. Ramped up to 150F on the burner and let sit another 30 minutes, down to 148F after rest. Ramped up to 162F on the burner and let sit for another 10 minutes. Checked via iodine and reached full conversion. Looking for preboil gravity of 1.044 with 7 gallons and hit 1.045 gravity preboil. I'm boiling for 90 minutes boil uncovered to minimize DMS. I was too aggressive with the boil and got down below 5.5 gallons and coupled with better efficiency than I was expecting, I shot past the OG that I wanted. The wort was aerated 45 seconds prior to 300mL yeast (cultivated, not slurry) was pitched. The carboy is foiled and now it's time to wait and see. 12/7/17 - The stal
Turtle Power Rye Pale Ale

Brew Session: Turtle Power Rye Pale Ale

by CheeseNips on 11/29/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Big temperature drop in the mash despite my monitoring thermometer identifying 153F at the end; in the winter, I will just have to reheat halfway through. First runnings pull 1.065. I'm shooting for 1.047 preboil with 6.5 gallons or 1.044 with 7 gallons. Ended up with 1.043 with 7 gallons so I'll just crank up the heat on the burner. No issues, more than usual at least, with sparging despite the proportion of rye malt. Hydrometer pulled 1.052 while the pycnometer pulled 1.0567. I'm going with the pycnometer number and will use that now only for OG and FG numbers. Calculated. 6.11 gallons in the carboy based on measurements. I noticed that I've been overpriming beers by a tad lately so I'm going to try dropping the final volume by up to 0.5 gallons to be more accurate, taking the carboy glass into account. Pitched 400mL of yeast slurry and oxygenated for 3 sets of 15 seconds; had to oxygenate in 15 second bursts due to lots of foaming. High krausen achieved at 10pm, abou
SHIH-nook IPA

Brew Session: SHIH-nook IPA

by CheeseNips on 11/16/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Preboil gravity of 1.0586 if 6 gallons to start boil, and then 1.0542 if 6.5 gallons to start boil. Pycnometer weighs 12.415g with water on mg scale, pycnometer alone weighs 8.043g, so I will proof it today against the hydrometer. Had to reheat mash up to 153F halfway through die to how cold the garage is. Mash dropped to 147F in first 30 minutes. Pulling 1.067 on the hydrometer, weighing 12.662g on the pycnometer for a gravity of 1.0565, so it's off due to lack of temp correction capability. I'll try it again once after the boil but this pycnometer isn't working for me yet, even with a mg scale. Preboil gravity pulled 1.048 with volume of about 7.15 gallons. Final gravity on the hydrometer was 1.060 while the pycnometer weighed 12.698g to give an OG of 1.0647. I feel that the pycnometer is correct here so I will go with that value. For the water infusion, I think that I will decrement the sparge water by 0.5 gallons to prevent too much lautering and watering down of the
Duke City Brown Ale

Brew Session: Duke City Brown Ale

by CheeseNips on 11/9/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
First wort pulling 1.080, shooting for 1.048 preboil. Actual preboil gravity is 1.042 with 7 gallons in the kettle, so I'm looking at 1.050 with 6 gallons postboil. Turns out, with boil down to 5.75 gallons, I pulled 1.055 for OG, so that is good. I left 0.5 gallons in the kettle due to a malpositioned dip tube, so I lost that. Pitched 375mL yeast slurry. Aerated 45 seconds, producing lots of foam so that is max time likely otherwise foam would pour out carboy. 11/10/17 - Fermentation started about 5 hours after pitch. High krausen, about 3 inches of foam, at 10am on 11/10. Bubbling is rapid but not extremely so. Looking good. 11/12/17 - Primary fermentation is essentially done. There's a bubbly layer of foam on top similar to what my Xmas beer had; best way to describe it is almost gelatinous, which I've only seen when I've aerated so perhaps there's a connection. I will wait and see. 11/18/17 - Foam has mostly subsided. I'm tempted to take a hydrometer sample but
CHUH-nook IPA

Brew Session: CHUH-nook IPA

by CheeseNips on 10/17/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Pulling 1.051 on first runnings. Mash temp swung a lot despite insulation due to how cold the garage is. After the mash, I noticed that the crush of the grain didn't look so great as I went to a different brew store to get a special variety of pale ale malt; half of the berries were intact entirely, and why I didn't notice before I actually started brewing I don't know. My preboil gravity being only 1.040 given that I stopped at 6.5 gallons rather than the 9.5gallons I initially went with is catastrophic. I'm really bummed about this. I'm adding 1.125lb of light DME to get this into an acceptable range for gravity. I used my new oxygen aerator and will see how that goes. What I notice is that the yeast slurry I added is hanging out at the top of the fermenter, even after I shook it up. I'm wondering if that has anything to do with the oxygen. I ended up adding 384g of Imperial Dry Hop yeast slurry, which, given the harvest date of mid September, should give me about 175B cel
Xmas Gingerbread Willage Stout

Brew Session: Xmas Gingerbread Willage Stout

by CheeseNips on 9/28/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
First wort is 1.073 gravity. Looking like I'll get 18 points from the lactose and brown sugar - given 6 gallon volume in fermenter - so I will need 1.058 preboil gravity from malts with 7.5 gallons in the kettle. The lautering process required constant attention to maintain a consistent flow; I should have added rice hulls and/or not accidentally have milled the flaked oats. I pulled 1.053 with 7.5 gallons so I'll be a few points, maybe 4, short going into the fermenter. I don't want to boil down below 6 gallons so I can get 5.5 gallons into bottles. The brown sugar and lactose didn't give the points I was expecting, so I was left with 1.079 for an OG. I suspect my gravity was impacted by the higher mash temp, to the detriment of efficiency; I've never mashed so hot before, so I will have to take this into account next time as my efficiency was 10% lower than normal. I'm debating whether to add more sugar to increase points. I'll wait till secondary for that decision, which w
Punkin Chunkin Pie

Brew Session: Punkin Chunkin Pie

by CheeseNips on 9/12/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Didn't roast the pumpkin as it was canned, so already processed enough in my mind. No problem with sparge as I thoroughly stirred in the pumpkin pulp and used 1/2 lb of rice hulls. The temp for mashing was low despite 11 degree higher mash in so I had to heat the mash tun to 156 from 146, and final mash temp dropped to 151. Normally my temps stick exactly, so the pumpkin seems to have made a difference. First wort pull 1.071, very clear and very orange. Final product smelled right and a small taste had me thinking the flavor will be spot on as well, so let's see what happens in three weeks. The plate chiller worked better this time as I set it in a bowl and controlled the flow so as to ensure my desired temperature was hit, so I took the wort down from boiling to 85F, which is nice; I still don't think there is a time savings as it took nearly 30 minutes to chill 6.5gallons, which is what my immersion chiller was good for. Still, perhaps it's more hygienic, it promotes a bette
Northwest Fresh Hop 2017

Brew Session: Northwest Fresh Hop 2017

by CheeseNips on 9/6/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Brewed with my new plate chiller. It was a small learning curve. The biggest detail is that I can't let the kettle valve be full open as it only takes it down to 95F or so from 180F. As a result, the Denny's Favorite yeast batch was probably in the carboy in the mid-90s when I pitched the yeast, which doesn't really concern me too much as yeast proofing temps go up to 105F; even still, it may promote too many esters and downplay the hops. The Imperial Dry Hop yeast batch was down in the low-80s when I pitched, so it will be interesting to compare the fermentations. Overall, the plate chiller is nice from the standpoint that it's one extra link when draining the kettle to get immediately chilled wort, but it is slow as well as messy. Time-wise, I'm not sure that I saved anything. Mess-wise, I want to put it in a shallow container next time I brew to catch all of the spill that results when taking off the connexions. 5.5 gallons in PET carboy with Dry Hop yeast, 6.15 gallons in
Ch-Ch-Ch-Cherry Saison

Brew Session: Ch-Ch-Ch-Cherry Saison

by CheeseNips on 8/11/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Need 1.6L yeast starter with 165g of DME for proper cell count. 8/11/17 - Only had 1.5oz of both Northern Brewer and Saaz hops, so pushed Northern Brewer hop addition back to 60 minutes to hit target IBUs. I want to ensure the bitterness is there to help balance the sweetness of the cherry. Im not using airlocks, just foil, to reduce back pressure in the carboy to ensure yeast attenuation. 1.046 preboil gravity @ 11.4 gallons so I need to boil down to about 10 to hit desired OG. 8/23/17 - moving to secondary. Cherry puree is going down first as well as ground coriander and orange peel, beer on top. Gravity reading of 1.010, so it's done fermenting. I will attribute the lack of back pressure via foiling the mouth of the carboy as the basis for the low gravity already. Also, moved 3L to bottles due to lack of space in other carboys. It'll be 3 weeks for those to carbonate as I used tabs. 9/5/17 - bottling today. Hydrometer sample had no discernible cherry flavor. I'm
Do You Know the Way Brown Ale

Brew Session: Do You Know the Way Brown Ale

by CheeseNips on 7/21/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
7/19/17 - Imperial Darkness yeast starter of 1.6L @ 1.033 gravity today, preparing for brew day on 7/21 7/21/17 - The temperature gauge on my mash tun is slow to adjust so I'm using digital thermometer in conjunction with the dial and ensuring proper temps now. Pulling 1.084 (temp corrected from 1.072) on first runnings and pulled as low as 1.013 (temp corrected from 1.003). Volumes for mash and sparge were spot on as calculated by Brewgr. Whirlpool hop addition was closer to 165F, still at 10 minutes. Original gravity of 1.057 with 5.6 gallons is 83% efficiency, which I am very happy with. 7/22/17 - Primary fermentation is close to being complete: all foam has dissipated in 24 hours but there is still a lot of movement. I think there was 400mL of yeast slurry added, so I hope I didn't overpitch too badly. 8/10/17 - Bottled today, just about 5 gallons due to yeast and trub. I hit the exact OG/FG numbers. The beer was nutty with roasted malt notes. The yeast flavor is t
El Jefeweizen

Brew Session: El Jefeweizen

by CheeseNips on 7/6/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
I'm going to under pitch the yeast to increase ester profile. Will pitch 200 billion cells despite calculated requirement of 250 billion cells per Brewer's Friend calculator. Need 1.1L water with 103.6g DME for 1.033 SG wort. I'd like to get this going tonight for my brew day on 7/6. I will only do a starter for the Wyeast strain as Imperial touts itself as 200 billion cells in the can. 7/6 - I went with a mash thickness of 1.5qt/lb to reduce sparge volume and, hopefully, to increase sugar conversion efficiency a little bit. Mash mineral additions went it with Ferulic acid rest, waited to add lactic to mash till after that was done since Ferulic acid conversion is better suited to a higher pH, 5.7. Ferulic acid rest was closer to 113F (max allowed apparently) due to the fact that the temp didn't drop at all with grain addition from 116F so I had to add quite a bit of ice to get it down. Went with a 20 minute acid rest instead. Substituting Millennium hops with CTZ and Styria
Northern Brewer Dead Ringer

Brew Session: Northern Brewer Dead Ringer

by CheeseNips on 6/19/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Kit comes with 5oz of Centennial hops so, as I'm dry hopping with El Dorado hop hash, I will incorporate a whirpool hop addition using 1.25oz of Centennial meant for dry hop and 0.7oz of Magnum hops left over from a previous brew; whirpool performed by steeping at 180 for 20 mins. Using too much sparge, I'm getting lower efficiency than I should; should be 80% but I'm only hitting about 75%. I will use Brewgr recommended sparge volume next time rather than Palmer's 1/2 gallon per pound of grist. Other than that, brew went as expected if not slow due to addition of 20 minute whirpool hop addition. The Imperial Dy Hop yeast is slow to get going compared to other strains, even though I started it 24 hours prior. 6/21/2017 - primary fermentation is essentially done. The beer didn't foam with the Imperial yeast as much as it usually does with Wyeast or White Labs. Through the airlock, lots of hop smell event still, so I think the whirlpool hop addition makes a big impact. I'm l
Jim Baumanns Milk Stout

Brew Session: Jim Baumanns Milk Stout

by CheeseNips on 6/9/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Everything went as expected except for the sparging. Sparging resulted in low gravity after 5 gallons of runnings so dialled down the burner to reduce boil off. Had about 4.5 gallons of finished wort. Very clean wort into the fermenter. 6/10/2017 - Primary fermentation ended after 24 hours. I am impressed by the power of Imperial's Darkness strain, which I started with DME dissolved to 1.033 gravity. Not sure if I want to secondary this as I might bottle sooner than later given how quickly the primary finished up. 6/21/2017 - This beer is done, though I won't have time to bottle until 6/30. 6/26/2017 - Found some time today but wanted to take a gravity reading first before I committed to bottling. I took a gravity reading and got 1.022. I want to see this down in the 10-teens, preferably, so I will wait until 6/30. I took a sip from the hydrometer flask and it tasted pretty good, maybe a little bit of a tang at the end. I feel that Imperial yeasts might not be the bes
Northern Brewer Grapefruit Pulpin

Brew Session: Northern Brewer Grapefruit Pulpin

by CheeseNips on 5/19/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Manipulated mash and sparge water via Bru'n water calculations to achieve target IPA water profile. Even though I had pH strips, it was difficult to get a reading where I had a lot of confidence, but I feel like I achieved a pH in the low 5's - between 5.0 and 5.5. Reducing the running rate to roughly 1gal/10min greatly increased my efficiency, which had been closer to 60% in previous beers. Northern Brewer recipe card identifies an OG of 1.065 while I achieved 1.070, so I am pleased with that. Racked to secondary on 5/26. 2oz grapefruit peel with kit and entire grapefruit (no peel) soaked in vodka for 2 days and added to secondary on 6/1. Bottled today on 6/15. Final gravity of 1.011, just as predicted. Tasting the beer, lots of grapefruit flavor and some bitterness, not much hop forward flavor as I was expecting given the water adjustments. Color is darker than predicted SRM, more of an orange but not amber, and cloudy. I haven't been happy with Northern Brewer recommen
Northern Brewer Saison

Brew Session: Northern Brewer Saison

by CheeseNips on 5/3/2017
 Water Infusion  Fermentation  Conditioning  Tasting
Bottled on 6/12/2017. Used 10% increase in dextrose from NB priming calculation recommendation. After a week in bottles, the beer went from cloudy to crystal clear, not sure why. Quite a lot of yeast collection on the bottom of all the bottles. The color of the beer is darker than predicted, by at least a few degrees SRM - somewhere between 12-15 rather than 7 - perhaps because the burner was hotter than needed and I caramelized the sugar. Great flavor from the yeast, but it took nearly 6 weeks for it to hit 1.010 gravity, needing lots of additional agitation to get the yeast going. I wish I had done water profile adjustment on this one but I hadn't read up on it completely at the time. 6/21 Bottle conditioning complete 6/22 Tried another beer and it wasn't quite done carbonating, poured from a 48oz bottle. I'm going to let this sit for another few days before trying again. 6/26 All done carbonating, definitely needed the full 2 weeks for bottle conditioning
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