| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 5/8/2017 |  Belgian Wit 2 |
Witbier | 4.6 % | 6 Gallon(s) | |
| 5/4/2017 |  Mesquito Beech Rauchbier |
Rauchbier | 5.7 % | 6 Gallon(s) | |
| 4/30/2017 |  Black Shadow Session IPL |
American Light Lager | 3.3 % | 6 Gallon(s) | |
| 4/28/2017 |  Doppelbock |
Schwarzbier | 8.9 % | 6 Gallon(s) | |
| 4/15/2017 |  Session IPL |
American Light Lager | 3.9 % | 6 Gallon(s) | |
| 4/15/2017 |  Schwarzbier -2 |
Munich Dunkel | 5.4 % | 5.5 Gallon(s) | |
| 4/2/2017 |  Low Carb IPL |
American Light Lager | 3.6 % | 6 Gallon(s) | |
| 3/26/2017 |  Coffee Dunkel 2 |
Amber Kellerbier | 5.2 % | 6 Gallon(s) | |
| 3/20/2017 |  IRA |
Irish Red Ale | 5.2 % | 6 Gallon(s) | |
| 3/9/2017 |  Belgian Pale Ale |
Belgian Pale Ale | 5.1 % | 6 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
Dan-K
9 years ago
Accidentally put 3 oz Mt. Hood hops in wort at FWH stage. Removed hop bag just at beginning of boil and then put them back at 20 min to end.Pitched yeast into wort at 79* and then lowered fermenter temp. to 68* until bubbles started. Then lowered temp to 64*, then 62* at very active bubbling stage. (internal temp was 68*)
Dan-K
9 years ago
Pitched yeast into wort at 79*, put in refrigerator at 62* After 30 minutes oxygenate 1 minute, then again at 2 and 4 hours. Wort temp dropped to 70* in that time.
Dan-K
9 years ago
pH was 5.12, so I added 1/4 tsp baking soda to bring it to 5.3
Dan-K
9 years ago
Boiled longer than expected in order to get down to 6 gallons wort, so IBU a little high.OG does not include sugar, which is added after fermentation starts.
Dan-K
9 years ago
Dan-K
10 years ago
1/2 Campden tablet, 1 tsp Gypsum to mash water.
Dan-K
10 years ago
Mixed S-23 and US-05 yeast
Dan-K
10 years ago
Dan-K
10 years ago
Bru'n water predicted pH=5.4, I tested 5.12
Dan-K
10 years ago
