CheeseNips

CheeseNips

CheeseNips

Member Since 2/15/2017
93 Recipes Created
68 Brew Sessions Created

New Recipe

Date Added Name
6/4/2019 Dried Saison Yeast Experiment Dried Saison Yeast Experiment
5/31/2019 Lighter Than Helium Lighter Than Helium
5/17/2019 Whenwes IPA Whenwes IPA
5/17/2019 Brown Note Clone Brown Note Clone
4/30/2019 Red Ale Mutation Red Ale Mutation
4/23/2019 Red Yeti Bragot Red Yeti Bragot
4/10/2019 End of Peak Imperial Ale End of Peak Imperial Ale
3/30/2019 Big Yeti Bragot Big Yeti Bragot
3/28/2019 Devils Backbone Vienna Lager Clone Devils Backbone Vienna Lager Clone
3/25/2019 Ten and a Bit Minute IPA Ten and a Bit Minute IPA
3/20/2019 Distillers Malt Corn Experiment Distillers Malt Corn Experiment
3/17/2019 Meadowfoam Mead Meadowfoam Mead
3/12/2019 Trillium Melcher Street Clone Trillium Melcher Street Clone
3/5/2019 Vossaol Vossaol
3/5/2019 NA Beer Attempt NA Beer Attempt
3/1/2019 Emerging Sunshine Clone Emerging Sunshine Clone
2/22/2019 Hefty Braggot Hefty Braggot
2/11/2019 Singlespeed Brewing Coconut Migration Clone Singlespeed Brewing Coconut Migration Clone
2/2/2019 Brunssi Mestari 2000 Brunssi Mestari 2000
1/29/2019 Tuesdays Gone Brown Ale Tuesdays Gone Brown Ale
1/19/2019 Yeti Mead Yeti Mead
1/13/2019 Ten Minute IPA Ten Minute IPA
12/30/2018 Land of Hobbits and Diggers IPA Land of Hobbits and Diggers IPA
12/26/2018 Westvleteren 12 Westvleteren 12
12/26/2018 Westvleteren 8 Westvleteren 8
12/14/2018 Cluster Extract Dubbel Cluster Extract Dubbel
12/12/2018 New Messico Brown Ale New Messico Brown Ale
12/6/2018 Kvasir Kvasir
12/5/2018 Birra Etrusca Birra Etrusca
12/4/2018 Chateau Jiahu Chateau Jiahu
12/4/2018 Midas Touch Midas Touch
11/30/2018 Experimental Grapefruit Hop IPA Experimental Grapefruit Hop IPA
11/29/2018 Distillers Malt Wheat Experiment Distillers Malt Wheat Experiment
11/28/2018 Apple Crisp IPA Apple Crisp IPA
11/26/2018 Da Shugabaweizen Da Shugabaweizen
11/18/2018 Funkwerks Tropic King Funkwerks Tropic King
11/13/2018 Vrolijk Kerstfeest Ale Vrolijk Kerstfeest Ale
11/3/2018 A Hundred Years Ale A Hundred Years Ale
11/2/2018 Sabor de Sabro IPA Sabor de Sabro IPA
10/28/2018 Graff Extract Experiment Graff Extract Experiment
10/27/2018 God Gives Us the Victory IPA God Gives Us the Victory IPA
10/17/2018 Entering the Silence Trappist Ale Entering the Silence Trappist Ale
9/27/2018 Brew Dudes Community Brew Brown Ale Brew Dudes Community Brew Brown Ale
9/12/2018 Graff Experiment Graff Experiment
8/26/2018 Hot Dump Amber Ale Hot Dump Amber Ale
8/18/2018 Northwest Fresh Hop 2018 Northwest Fresh Hop 2018
8/11/2018 Chateau dIf Ale Chateau dIf Ale
8/10/2018 Pumpalumpagous Ale Pumpalumpagous Ale
8/10/2018 Le Patronweizen Le Patronweizen
7/27/2018 South Pacific IPA South Pacific IPA
6/27/2018 Harry-My-Son IPA Redux Harry-My-Son IPA Redux
6/3/2018 Apple Dapple Amber Apple Dapple Amber
5/29/2018 Howells No. 1 Barley Wine Howells No. 1 Barley Wine
5/16/2018 Ancient Grains Cereal Saison Ancient Grains Cereal Saison
5/16/2018 Ancient Grains Cereal Lager Ancient Grains Cereal Lager
4/18/2018 Creme de la Cream Creme de la Cream
4/17/2018 Experimental Hops Experimental Hops
4/7/2018 Rye Table Ale Rye Table Ale
2/23/2018 Designer Hops Pale Ale Designer Hops Pale Ale
2/22/2018 Modesto Farm Lager Modesto Farm Lager
2/9/2018 Bebop Rye Pale Ale Bebop Rye Pale Ale
2/8/2018 Feliz Natal Feliz Natal
2/1/2018 Table Pale Ale Redux Table Pale Ale Redux
1/24/2018 Ubiquitous Table Ale Ubiquitous Table Ale
1/12/2018 Table Pale Ale Table Pale Ale
12/30/2017 Mamber Ale Mamber Ale
12/16/2017 Wallonian Wonder Wallonian Wonder
12/14/2017 Land of Entrapment Brown Ale Land of Entrapment Brown Ale
12/12/2017 Dubbely Bubbley Dubbely Bubbley
12/2/2017 Hefelimen Pie Hefelimen Pie
11/29/2017 Harry-My-Son IPA Harry-My-Son IPA
11/29/2017 Walloon So Soon Walloon So Soon
11/26/2017 Turtle Power Rye Pale Ale Turtle Power Rye Pale Ale
10/19/2017 SHIH-nook IPA SHIH-nook IPA
10/14/2017 CHUH-nook IPA CHUH-nook IPA
9/20/2017 Xmas Gingerbread Willage Stout Xmas Gingerbread Willage Stout
9/17/2017 Duke City Brown Ale Duke City Brown Ale
9/17/2017 O Chefeweizen O Chefeweizen
9/7/2017 Punkin Chunkin Pie Punkin Chunkin Pie
8/13/2017 Northwest Fresh Hop 2017 Northwest Fresh Hop 2017
8/2/2017 Peanut Nutter Cherry Saison Peanut Nutter Cherry Saison
7/19/2017 Your Left My Right Milk Stout Your Left My Right Milk Stout
7/15/2017 Ch-Ch-Ch-Cherry Saison Ch-Ch-Ch-Cherry Saison
6/29/2017 Great Fermentations Brain Eater Great Fermentations Brain Eater
6/16/2017 Northern Brewer Dead Ringer Northern Brewer Dead Ringer
6/15/2017 North By Northwest NEIPA North By Northwest NEIPA
6/7/2017 Jim Baumanns Milk Stout Jim Baumanns Milk Stout
5/19/2017 Northern Brewer Grapefruit Pulpin Northern Brewer Grapefruit Pulpin
5/3/2017 Northern Brewer Saison Northern Brewer Saison
3/29/2017 Troegs Nugget Nectar Clone Troegs Nugget Nectar Clone
2/25/2017 El Jefeweizen El Jefeweizen
2/15/2017 Rye Ask Rye Pale Ale Rye Ask Rye Pale Ale
2/15/2017 Do You Know the Way Brown Ale Do You Know the Way Brown Ale
Date Added Name

Brew Session: Devils Backbone Vienna Lager Clone

CheeseNips 6/11/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

I mashed with a single infusion at 149F as I didn't have a lot of time today. The mash efficiency was crazy as I hit an OG of 1.062 rather than the recipe's indicated 1.050. C'est la vie. I pitched all 5g of yeast flakes that were sent to me. Thanks DoubleA.6/17 - bottled today. Sample aroma and flavor was malt and somewhat earthy, interesting. Very clean considering it was fermented at 85F.

Brew Session: Brown Note Clone

CheeseNips 6/4/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

6/17 - bottled today. Sample aroma and flavor is a little roasty and sweet, solid brown ale.

Brew Session: Dried Saison Yeast Experiment

CheeseNips 6/4/2019 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning

This was a no boil beer. DME was incorporated along with the honey and salts, then acidified down to a pH of 5.3. Temp raised to 170F and steeped flameout hops for 10 minutes before chilling down to 80F and pitching the flakes after aerating.6/5 - the flakes showed no sign of activity after 24 hours. I pitched the remainder of a T-58 packet that I had around and fermentation kicked off within a couple hours.6/17 - bottled today. Sample attenuated incredibly low. Aroma and flavor are ...

Brew Session: Whenwes IPA

CheeseNips 5/22/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Aerated for 1.5 minutes. I tossed in the whole pouch of Saisonstein yeast, which has a great smell. I can't wait for this to finish out. Pitching temperature was somewhere around 75F.

Brew Session: Land of Hobbits and Diggers IPA

CheeseNips 5/17/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Pitched 1.3g of Sowuli flakes after aerating for 1 minute. I'm using a new yeast nutrient from BSG and it calls for 1 to 1.5 tsp per gallon of wort, which is really high. I went with 9g of nutrient, which is equivalent to 1.5 tsp.5/18 - after 24 hours of lag, airlock activity is starting to get rolling.5/21 - bottled at night. Airlock activity was done for a couple days. Sample tasted of green pepper and malt, not what I was expecting. The color is closer to a red ale.

Brew Session: Red Ale Mutation

CheeseNips 5/2/2019 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Initial pH came in around 4.85, probably because of the large amount of dark grains and CaCl/CaSO4 additions. I added quite a bit of NaHCO3 to get pH back up to 5.35. My actual process was steep specialty grains for 30 minutes, add LME to achieve desired gravity, adjust pH, add FWH/Whirfloc/yeast nutrient, heat to 175F, steep whirlpool hops for 30 minutes, and then rack to fermenter to chill overnight.Total brew time was about 1.5 hours with clean up.5/3 - yeast pitched this morning. ...

Brew Session: End of Peak Imperial Ale

CheeseNips 4/26/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.065, which doesn't surprise me as the paint strainer bags I use were maxed out by this amount of grain and it didn't seem like the grains were as wet/broken down after the mash, which I let go for 90 minutes. I opted to pour 0.5 gallons of hot water on the grains after being pulled from the kettle to get more extract.Need to boil down to 2.3 gallons to hit target OG, though I only went to 2.5 gallons so I didn't quite make it up to 1.085 that I was shooting for. I took ...

Brew Session: Meadowfoam Mead

CheeseNips 4/21/2019 12:00:00 AM
  • Water Infusion
  • Fermentation
  • Conditioning

I'm using 2.2g of Gebo yeast and yeast nutrient, each. Temp of the must is about 90F at pitch. I aerated the must for 1 minute or so. I heat wrapped after pitch.5/22 - bottle with 1 tsp of honey per pint to carbonate.6/3 - bottles today, 0.5 tsp of honey per pint instead.

Brew Session: Distillers Malt Corn Experiment

CheeseNips 4/12/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

I did an iodine test after 60 minutes of mashing and it was converted, surprisingly; I didn't think that the Distillers malt would work so well but it is awesome. I aerated the wort after chilling and pitched approximately 200mL of slurry. The wort was extremely cloudy and the trub did not settle out very well.4/14 - fermentation is chugging along4/25 - bottled. The beer dropped very clear but there was a very large amount of trub and some got into the bottling bucket. It tasted like a ...

Brew Session: Sabor de Sabro IPA

CheeseNips 4/8/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

About 3.5 hours total for the brew day, including clean-up. The only thing out of the ordinary was the gravity points were much higher than I anticipated, which I think is a function of more grain than in the recipe as 78% efficiency with BIAB is exceptionally high for my system. Other than that, I pitched the yeast at 85F and then heat-wrapped it. 4/9 - fermentation is going very strong with great aroma. I will dry hop this afternoon.4/12 - bottled today. Pulled 1.007 on the pycnometer. ...

Brew Session: Funkwerks Tropic King

CheeseNips 3/25/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

I forgot to add the rice solids during the boil so those went in during the whirlpool, not a problem. I chilled the wort to 90F, aerated for 1 minute, and pitched the yeast with the wort at 87F. The heat wrap is on to keep temps up.3/26 - I woke up to find lots of airlock activity. The outside of the fermenter measures about 90F. I'm going to dry hop later this evening.4/1 - bottling today. Pycnometer measures 1.010.

Brew Session: Meadowfoam Mead

CheeseNips 3/18/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

Made up 2 gallons of mead, 1 gallon with 1.8lb of meadowfoam honey and 1 gallon with 1.8lb of a mix of meadowfoam and wildflower honey along with 1qt of peach puree; I used 105F water out of the tap and then warmed up the honey in a hot water bath prior to mixing so it combined really easily; I topped off with 90F water before pitching yeast. Pitched 35g of Loki slurry into each jug and then aerated for about 30 seconds. Pitching temp of must was about 95F and then I put a heat wrap onto both ...

Brew Session: Brunssi Mestari 2000

CheeseNips 3/8/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

3 gallons transferred to fermenter at 75F, steeped with spices and Amarillo hop hash only; yeast is wlp550 that was started in 1L of starter wort, unknown pitch rate beyond that. 1 gallon transferred to fermenter at 105F, steeped also with 2oz hibiscus flowers; yeast is Imperial Loki flake, 0.8g pitch. Both fermenters are heat wrapped.3/9 - the WLP550 beer is already winding down, probably peaked in activity 12 hours after pitch. The Loki beer is taking off now.3/11 - fermentation appears to ...

Brew Session: Tuesdays Gone Brown Ale

CheeseNips 2/26/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.047. Mash and boil went according to plan.Chilled the wort to 105F and ran off half the volume into one fermenter for the Loki yeast. I checked the temperature right before pitching and it was 100F. About an hour later, I put the heat wrap on the fermenter and plugged it in. As for the Cal Common yeast fermenter, I chilled the wort down to 70F before running into the fermenter and pitching. I aerated both worts for 45 seconds with O2 prior to pitching.2/27 - a little ...

Brew Session: Creme de la Cream

CheeseNips 2/7/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

BIAB approach. Nothing special about today's brew other than it was 3 hours start to finish.2/8 - pitched yeast at 72F. 13 hours later, lots of bubbling.2/19 - bottling today. Beer is crystal clear and no sulfur, which I find interesting as the first time I used this yeast it kicked off a ton of sulfur. Flavor was very light, perhaps a little corn and apple, but even those were slight.

Brew Session: Chateau Jiahu

CheeseNips 2/1/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.032, lower than expected. The hawtorn berries were impossible to grind without moistening first with wort. There was a great orange smell from the orange peel and hawthorn berry steep. The hawthorn berries really led to a congealed brick, which was only manageable as I put the slurry into a mesh bag and threw it all away.Pycnometer measurements are: 1.0476 on Midas touch, 1.0692 for Chateau Jiahu. The Chateau Jiahu is much higher in gravity than I was expecting. To the ...

Brew Session: Midas Touch

CheeseNips 2/1/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

The actual number of saffron threads was probably more like 20. They were just a jumble in the package and I didn't have the inclination to sort them out 1 at a time.I was going to pitch a packet of S-04 but I changed it up and pitched Loki flakes instead. I aerated by shaking the carboy for 1 minute.2/2 - no discernible activity after 16 hours or so. In the evening, activity is full bore. I added 600g of grape juice concentrate.2/4 - the beer color was a bit darker and clearer before ...

Brew Session: Apple Crisp IPA

CheeseNips 1/28/2019 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

This brew went very smooth. First whirlpool addition went in flame out and then second addition in at about 190F. Wort temp into the fermentor was 165F.Yeast Pitch is 92% Safale S-04, 5% Safbrew T-58, 3% Safbrew WB-06. Added full 11g despite the lower gravity and lower volume. I'm debating on whether to sugar of some sort to bump the gravity, though I think I'll leave it be so that it's more of a table beer.1/30 - Added 2oz of dry hop.2/6 - bottled today. Sample was quite a bit more bitter ...

Brew Session: Ten Minute IPA

CheeseNips 1/28/2019 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Added 6.8g of CaCl via 1.5 tsp. Recipe called for 2 tsp but I just couldn't added more given how light the beer is and I'm concerned about beer tasting mineral-y. This took just about 5 minutes to put together as I soaked the piloncillo sugar in water overnight and it was already dissolved.2/6 - bottled today. The aroma was good but the flavor was not; it's hard to describe but there was a cider flavor mixed in there, which I suspect is from the sugar. I'm thinking that I may be pouring all ...

Brew Session: Yeti Mead

CheeseNips 1/22/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

This was easy to put together from the standpoint that you simply dump the honey, water, and yeast in a fermentor. I didn't warm the honey up much and that was a mistake as it was slow to get into the fermentor and then it was slow to mix in with the water. Next time, I really need to be fastidious in using warm water and honey when first combining ingredients.1/24 - Checked on this and there are a lot of very fine bubbles rising to the surface but no krausen really. It looks like there may ...

Brew Session: Da Shugabaweizen

CheeseNips 1/14/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

For the yeast, I had a jar of WB-06 slurry in the fridge along with a jar of Treehouse blend slurry. Given that I want to reduce refrigerator clutter, I figured that I just create a blend of blends and then start it in 1.25L for a direct pitch.Brew day - Going BIAB style for today. After 30 minutes into the sacc rest, conversion was complete but gravity was only 1.034, which is pretty darn low for what I wanted. I'm looking for 1.042 as my preboil gravity. As such, I added 0.5 tsp of ...

Brew Session: Cluster Extract Dubbel

CheeseNips 1/11/2019 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Beginning the grain cold steep the day before with a little over 2 quarts of water, which will be added to the fermentor and the wort racked on top when at least 165F.Final temp in the fermentor after everything was pitched in is 163F. Just a bit under 2 hours, start to finish, for the entire brew day.1/12 - pitched yeast at 78F in the morning, though I failed to take a gravity reading so I will use whatever the calculated value is. 12 hours after pitching, the airlock bubbling is going ...

Brew Session: A Hundred Years Ale

CheeseNips 1/2/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Yeast starter is 105g of DME in 1L of liquid, getting this going on 1/2 for upcoming brew day. The Loki yeast is truly amazing as it kicked off in the starter after an hour despite coming out of the refrigerator. The slurry is incredibly dense.I plan on racking off 1 gallon of wort and seeing how yeast flakes that I made from drying out some Loki slurry work at fermenting.Brew day - I used a BIAB approach today and it has made things easier. After mashing in, I whisked every 15 minutes into ...

Brew Session: New Messico Brown Ale

CheeseNips 12/13/2018 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Pitch rate is 150mL of slurry.Including 5 minute boil and 25 minute steep, waited a total of 30 minutes for contact time with hops. Added cold steep grain liquor to the fermentor for incorporation into the wort; lots of sludge left over from the cold steeping, which I was able to decant the cold steeping liquid off this, thankfully. Racked to fermentor the boiled wort at 185F and will let chill overnight prior to pitching yeast tomorrow. Less than 2 hours, start to finish of clean up.12/14 - ...

Brew Session: Vrolijk Kerstfeest Ale

CheeseNips 12/10/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Using a couple of yeast starters to build up my pitch. I need 500 billion cells for this one.I ran out of CaCl after putting together the mash addition, so in the sparge I used more gypsum and then added salt to get my Ca and Cl numbers right. The mash tun is very full, about 0.5 inches from the top so this is definitely maxed out.Mash pH was a little high, 5.45 vs 5.4, but that's okay as the sparge pH was a little low, 5.3 vs 5.5. It all evens out. Initial conversion test failed so I ...

Brew Session: Experimental Grapefruit Hop IPA

CheeseNips 11/30/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.045. Enzymatic activity continued and my starting boil gravity was 1.047. Pretty darn good efficiency for no sparge.Started whirlpool at 172F. Second addition into whirlpool at about 160F.Based on 11.5g pitch: Yeast Pitch is 10.58g Safale S-04, 0.575g Safbrew T-58, 0.345g Safbrew WB-0612/1 - the airlock is bubbling regularly so that's a positive. I will throw in the first dry hop addition tonight or tomorrow morning, once high krausen is achieved.12/8 - second dry hop ...

Brew Session: Le Patronweizen

CheeseNips 11/26/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Do not aerate. Pitch 125mL of slurry.First runnings are 1.042 and I lost a little over 0.25 gallons of liquid in the grain. Due to what I thought was worse efficiency than expected, and wanting to save time, I added 0.5lb of DME to hasten the boil. I think the Viking malt is not as well modified as many American grains and benefits greatly from step mashes as my efficiency was on target with the mash schedule that I used.During the whirlpool, only 30 seconds of the immersion chilling took ...

Brew Session: God Gives Us the Victory IPA

CheeseNips 11/11/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.042. My efficiency ended up being lower than normal due to the crush of the oat malt, I suspect, so I added 12oz of DME to bump the points. My mash tun jacket worked very well, holding the temp much more consistently than it would have otherwise. The whirlpool temp settled out at 167F, so I set the 15 minute timer before starting to chill again. I added 20 minutes to the boil also, in order to get the final volume down a bit to increase points.Pitched one packet of ...

Brew Session: Graff Extract Experiment

CheeseNips 10/29/2018 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

11/15 - racked to secondary, two by 1 gallon fermenters. One fermentor with 0.5oz of apple crisp and 1 cup of pomegranate juice. The other fermentor just 0.5oz of apple crisp. The sample is interesting as it has elements of cider but smells more like a beer. I'll have to try it carbed up but it's not bad actually, and I don't really care for cider.12/7 - bottling today using sugar drops. Pulled 1.006 on the pycnometer. Only tried the non-juiced version. It had a great hop smell with a ...

Brew Session: Entering the Silence Trappist Ale

CheeseNips 10/27/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Target pitch rate is 267mL so I will probably go with somewhere around 300-325mL as the slurry that I have are a couple of months old.Mash pH came in lower than intended, 5.3 vs 5.4, due to my forgetting to adjust lactic addition from Bru'n Water. Initially the sparge was stuck for whatever reason. I took the pump to it to get it flowing and then the pump was having issues. For no reason, it started flowing just fine and first runnings are 1.068. Preboil was 1.063, much higher than I was ...

Brew Session: Brew Dudes Community Brew Brown Ale

CheeseNips 10/11/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

I like the 4.5 gallon size of beer as I can just use 2 kettles instead of 3. After vorlaufing into a bowl, I emptied all the sparge water onto the mash tun, ran off 3 gallons, and then swapped kettles on the burner and started heating the wort as it ran off. Very quick process. I didn't get the first runnings measurement, but I'm not really concerned with that.Aerated and pitched 215mL of London Ale 3 as the slurry I have is fresh.10/14 - Fermentation is slowing down greatly. High krausen ...

Brew Session: Hot Dump Amber Ale

CheeseNips 9/18/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.051. I added the remaining leaf hops that I have to the mash and their filtration is awesome.My gravity was coming in a bit low so I opted for 15oz of brown sugar towards the end of the boil to get back to the OG I wanted. I need to adjust my mash water volume or my sparge. Perhaps I could drop 0.5 gallons from each.I struggled with the sparge water pH, first really low and then high. My local water must be changing as I seem to have problems with it more lately.I will ...

Brew Session: Pumpalumpagous Ale

CheeseNips 9/7/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

300mL for either yeast when pitching.I stirred in the canned pumpkin as I was heating the mash water and it mixed in really well. No issues during the mash, lautering, or sparge. I didn't need any rice hulls so I'm fairly proud of myself.First runnings are 1.044. Missed my OG of 1.056 by 2 points, so I'm not displeased with that at all; I could have used a little bit more sugar to bump up the gravity but I'm not worried. I was able to get 7.5 gallons of wort total, so that is a bonus. Good ...

Brew Session: Chateau dIf Ale

CheeseNips 8/31/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Yeast starter is 1.25L water with 128.4g DME. I actually did a 2 stage starter as my initial brew day was delayed. Second starter was 1.25L with 125g DME.First runnings are 1.046. I boiled an extra 30 minutes before first hop addition in order to get volume down as I ran 7 gallons instead of 6.5. I need to reduce my sparge by 0.5 gallons next time as I am consistently hitting 7 gallons for preboil. Instead of boiling with the chiller in for the last 10 minutes, I put it in at flameout to ...

Brew Session: Northwest Fresh Hop 2018

CheeseNips 8/20/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.041. During whirlpool, I lost a gallon to 1.5 gallons of wort to the wet/dry hops, which I set in the mash kettle above the screen and it worked really well.Pitched about 300mL of older slurry given required amount of 225mL fresh slurry.For bottle conditioning, I'm going to try using 2.2g of CBC-1 and see how that goes.8/21 - Probably high krausen reached this afternoon, about 1.5 inches of foam.8/24 - Fermentation is complete, effectively. I would like to make a variant ...

Brew Session: Your Left My Right Milk Stout

CheeseNips 8/7/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

First runnings are 1.042. I was able to get a bit more runoff than I anticipated so I'm boiling without the lid on.Pitched 300mL of yeast slurry. Stall lasted for 6 hours.8/10 - all fermentation activity has stopped. I will let this set for a few weeks until I can save up enough bottles for packaging. Prior to bottling, I'd like to make a cinnamon tincture and add that during bottling to about 1 or 2 gallons of beer.8/29 - bottling today. Pulled 1.025 on the pycnometer. During bottling, ...

Brew Session: Apple Dapple Amber

CheeseNips 7/29/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Doing a vitality starter with 200mL US05 slurry. It's fairly old so I want to be sure that it's good to go.Brew day went very well. I got a much higher gravity than expected, which is fine. The liquid extract smells very sweet, so I hope that dissipates through fermentation. I ended up dropping the boil time to 30 minutes as I brewed 2 beers today.Fermentation is kicking off about 7 hours after yeast pitch.7/29 - Fermentation is going strong. The stall was at least 6 or 7 hours. Only ...

Brew Session: South Pacific IPA

CheeseNips 7/29/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

I will be using the yeast cake from the Harry-My-Son Redux beer, so no need for a yeast starter.First runnings are 1.052. Everything went according to plan on the brew day, so pretty unremarkable. The gravity during runoff was running quite high, about 1.040 after the first 7 gallons, so I kept running off into the Apple Dapple Amber to keep the gravity lower on this one. I dropped the boil down to 30 minutes as I brewed 2 beers today.This has started fermenting very quickly, about 3 hours ...

Brew Session: Harry-My-Son IPA Redux

CheeseNips 7/20/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Since I'm using an old slurry, I'm putting together a vitality starter, so to speak, by putting 200mL into 1L of 1.036 wort to go on a stirplate for 24 hours. When I bought the grains, I had to mill the oat malt 3 times to get a good crush.1.052 first runnings. Collected 7 gallons of wort with a gravity of 1.036, so I boiled a little harder to get the volume down. The Randall still gave me grief, even with the rice hulls and loose leaf hops. I will consider bagging the leaf hops and then ...

Brew Session: Experimental Hops

CheeseNips 6/7/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Using a Wyeast smack pack, starter is 1.05L with 108g DME.Because of my new mash screen, I have to increase the mash water as the thickness is too great because of the dead space under the screen. Modified mash liquor to 6 gallons and sparge to 2 gallons. First runnings are 1.041. Poured out about 1 gallon of wort as I just didn't need anymore.I used a mesh bag with the leaf hops in the randall and it worked just fine this time, but I don't know that there is any difference then between ...

Brew Session: Ancient Grains Cereal Lager

CheeseNips 5/22/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Mash pH went a little low, so added 1.5g Baking Soda to bring final pH to 5.4. Checked for conversion after 45 minutes and there were still starches. I suspect that the cereal I'm using didn't gelatinize the starches prior, so no amount of time will suffice. I mashed for an entire hour and left it at that.First runnings were 1.065. I was able to get a lot more wort despite not using 1.5 gallons of sparge; in the end, I got 11 gallons of runoff with 11.5 gallons of water, so that is pretty ...

Brew Session: Ancient Grains Cereal Saison

CheeseNips 5/22/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

I didn't grind the black pepper; the coriander and lime peel were already ground so I got lazy and skipped that step. Pitched 375mL yeast slurry from prior brew. Oxygenated for 1.5 minutes.5/26/18 - bubbling is still going, about once every couple seconds. Krausen was about 1cm. There's a lot of yeast goop still leftover on the surface. Surprisingly, the color is lighter than the lager version. Go figure.5/30/18 - still a slow trickle of bubbles6/7/18 - bubbling has subsided, mostly, but ...

Brew Session: Hefelimen Pie

CheeseNips 5/4/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: O Chefeweizen

CheeseNips 5/4/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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.

Brew Session: Designer Hops Pale Ale

CheeseNips 4/13/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Wallonian Wonder

CheeseNips 3/9/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Modesto Farm Lager

CheeseNips 3/9/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Feliz Natal

CheeseNips 2/15/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Mamber Ale

CheeseNips 2/5/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Ubiquitous Table Ale

CheeseNips 2/5/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Table Pale Ale

CheeseNips 1/22/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

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 ...

Brew Session: Dubbely Bubbley

CheeseNips 1/12/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Harry-My-Son IPA

CheeseNips 12/19/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Walloon So Soon

CheeseNips 12/5/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Turtle Power Rye Pale Ale

CheeseNips 11/29/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: SHIH-nook IPA

CheeseNips 11/16/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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. ...

Brew Session: Duke City Brown Ale

CheeseNips 11/9/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: CHUH-nook IPA

CheeseNips 10/17/2017 12:00:00 AM
  • 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 ...

Brew Session: Xmas Gingerbread Willage Stout

CheeseNips 9/28/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Punkin Chunkin Pie

CheeseNips 9/12/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Northwest Fresh Hop 2017

CheeseNips 9/6/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Ch-Ch-Ch-Cherry Saison

CheeseNips 8/11/2017 12:00:00 AM
  • 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 - ...

Brew Session: Do You Know the Way Brown Ale

CheeseNips 7/21/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

7/19/17 - Imperial Darkness yeast starter of 1.6L @ 1.033 gravity today, preparing for brew day on 7/217/21/17 - 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 ...

Brew Session: El Jefeweizen

CheeseNips 7/6/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Northern Brewer Dead Ringer

CheeseNips 6/19/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Jim Baumanns Milk Stout

CheeseNips 6/9/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

Brew Session: Northern Brewer Grapefruit Pulpin

CheeseNips 5/19/2017 12:00:00 AM
  • 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 ...

Brew Session: Northern Brewer Saison

CheeseNips 5/3/2017 12:00:00 AM
  • Water Infusion
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

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