Got a brew kit for my b-day 2 years ago, wasn't thrilled and didn't brew, Then for x-mas I got an all grain brew class. That Peaked my interest, now I have a variety of malts and hops on hand, built a 3 tap kegerator. I make and brew my own recipes exclusively based on what color, hops, and ABV I feel like at the moment, which usually goes with the seasons, I like to make not just beer but great beer and different beers.
| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 8/10/2019 |  Fresh Hop IPA |
American IPA | 5.9 % | 5 Gallon(s) | |
| 6/22/2019 |  Peach tree IPA |
American IPA | 6.1 % | 5 Gallon(s) | |
| 5/3/2019 | Ale |
American Pale Ale | 5.7 % | 5 Gallon(s) | |
| 4/14/2019 | X-IPA-MC-1 |
Unknown Style | 6.8 % | 10 Gallon(s) | |
| 2/6/2019 |  Wicked Winter Wheat |
Weissbier | 9.8 % | 10 Gallon(s) | |
| 2/1/2019 |  Damn right I'm Bitter |
Unknown Style | 6.3 % | 10 Gallon(s) | |
| 1/1/2018 |  Session IPA |
American IPA | 5.5 % | 5 Gallon(s) | |
| 1/1/2018 |  Chillin IPA |
American IPA | 7.0 % | 10 Gallon(s) | |
| 12/28/2017 |  Belgian redhead - The Mistress - |
Belgian Dubbel | 5.0 % | 5 Gallon(s) | |
| 9/6/2017 |  Falling Ash Ale |
American Pale Ale | 5.9 % | 10 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
FlattBrewing
6 years ago
FlattBrewing
6 years ago
FlattBrewing
6 years ago
FlattBrewing
7 years ago
FlattBrewing
7 years ago
FlattBrewing
8 years ago
1st Trub dump - 24 hrs 8/122nd trub dump- 4 days later 8/1611.5 oz Mt Hood fresh picked hops added (dry hop) 8/18Dry hops removed 8/23
FlattBrewing
8 years ago
FlattBrewing
8 years ago
FlattBrewing
8 years ago
Ferment 68 start - 66 degrees For 7 days. 8 days later still fermenting @ 66 degrees hydrometer reading @ 1.0216 days later @ 1.010 (14 total) keg.
FlattBrewing
9 years ago
FlattBrewing
9 years ago
FlattBrewing
9 years ago
Same basic as my Centennial Springer but with Columbus instead of Chinook and tweaked my brew kettle so I don't have to put my hops in a hop bag, with the theory that the hops not all compressed in a bag will boil more freely/loosely and the hop oil/aroma will get washed off the hops better leaving more aroma.
FlattBrewing
9 years ago
FlattBrewing
10 years ago
FlattBrewing
10 years ago
Hydrometer broke on brew day
FlattBrewing
10 years ago
Dry hopped w/ 12oz Cascade on 5/22
FlattBrewing
10 years ago
FlattBrewing
10 years ago
Added cocoa nibs and bourbon soaked oak 1/25/15 added bourbon and DME kegged on 9/27/15
FlattBrewing
11 years ago
FlattBrewing
11 years ago
FlattBrewing
11 years ago
thermometor busted theorizing temps
FlattBrewing
11 years ago
3/11/14AM. Day 2 gravity 1.022 @ 60PM. Day 2 gravity 1.018 @ 60AM. Day 3 gravity 1.013 @ 60 threw into kegerator to cold crash at this time final gravity ended @ 1.010 Force carbonate 40 psi x 6 10 count. Shakes.
FlattBrewing
11 years ago
Split in 2--5 gallon batches used mangrove jacks Belgium yeast in 1 & Windsor in the other. Checked gravity 2 days later on 3/5 Belgium was at 1.016, Windsor was at 1.017 fermenting Belgium @ 77 degrees and Windsor @ 72 degrees.Day 3... Belgium @ 1.014 /ferment temp 75 degrees, Windsor @ 1.017 / ferment temp 71 degrees.Day 4... Belgium finished @ 1.006 ABV 6.9%.. Windsor finished @ 1.014 ABV 5.9%. Force carbonate
FlattBrewing
11 years ago
OG 1.043FG 1.009ABV 4.5%
FlattBrewing
11 years ago
OG 1.052FG 1.005ABV 6.3%
FlattBrewing
12 years ago
Cold crashed on 10/19/13
FlattBrewing
12 years ago
Final gravity5 gal dry hopped 1.010 @ 605 gal not dry hopped 1.008 @ 60
FlattBrewing
12 years ago
FlattBrewing
12 years ago
Yes 1.100 that's not a typo... i didn't turn down the heat and probably ended up with 2 gallons instead of three... Oops Cold crashed @ 36 on 9/9
FlattBrewing
12 years ago
Ferment @ 66 in kegerators33 1.010 @ 66 final gravity on 9/5West coast 1.009 @ 66 final gravity on 9/7Cold crashed @ 36 degrees for 48 hours then racked to kegs Keg S33 on 9/7
FlattBrewing
12 years ago
Forgot to take hydrometer readings. Ferment 1st @ 62 for 6 days then 2nd @ 68 For 5-7 days1.010 on 6/22 Force carbonated to be ready by 7/4
FlattBrewing
12 years ago
Fermenting @ 62 in my kegerator for 10 days.Brew day was a pain, nothing went right , mill kept jamming and spilling malt. I finally opened up to .039 and eyeballed more malt to make up for spillage. We'll see.
FlattBrewing
12 years ago
mashed for 60 min @ 156 degrees. set mill @ .038. After 3 batch's of mediocre to poor effeciency when prior batch's I was getting better effeciency I am going back to fly sparging. that's how I started, then I thought I would start batch sparging to save time, and I think I'm not flushing all the sugars down like I was during fly sparging. (Wort would get real light/clear at the end of fly sparging at the end of my last batch sparge on the porter the wort was still coming out dark) started ...
FlattBrewing
12 years ago
Mashed for 60 minutes. Target temp came out 2 degrees lower than I was aiming for. set mill @ .035 66% efficiency. Reused English ale yeast from cascade ale. 2nd use of yeast. Already burping 20min later. Ferm temp day 1-73. day 2-68. day 3-66. day 4-66. Force carbonate 12-14 psi.
FlattBrewing
12 years ago
barley crusher set at .049 to mill grains should have checked settings, way to loose resulted in about 69% effeciency. Guess this will be a real easy drinker. In the end it came out at 4.7% abv Day 1 check fermentation temp 73.Day 2 / 70.Day 3 / 66.Day 4 / 66.Day 5 / 66Day 6 racked to secondary/kegLeft in keg @ 66 for 4 days then chilled to 38 Overnight then force carbonated.
