|6/20/2022||Cucumber Mint Kolsch II||Kölsch||5.1 %||5.25 Gallon(s)|
|4/30/2022||Woodland Empire Big Sticky Red IPA||Specialty IPA - Red IPA||6.6 %||5.25 Gallon(s)|
|3/22/2022||Rye Ask Why||American Wheat Beer||5.0 %||5.25 Gallon(s)|
|1/23/2022||Irish Red slash Pale Ale||Irish Red Ale||5.7 %||5.25 Gallon(s)|
|1/7/2022||Winter Saison||Saison||6.4 %||5.25 Gallon(s)|
|12/19/2021||Coffee Vanilla Porter||American Porter||5.6 %||5.25 Gallon(s)|
|11/6/2021||Peppermint Porter||American Porter||5.3 %||5.25 Gallon(s)|
|9/5/2021||2021 Pumpkin Bock||Doppelbock||7.6 %||5.25 Gallon(s)|
|8/22/2021||End of Summer Saison||Saison||6.2 %||5 Gallon(s)|
|8/6/2021||Cucumber Mint Kolsch||Kölsch||4.7 %||5.25 Gallon(s)|
|7/3/2021||Kaffir Lime Ginger and Hibiscus Seltzer Dos||Unknown Style||5.1 %||5.25 Gallon(s)|
|5/8/2021||Boise Black Lager||Schwarzbier||4.6 %||5.25 Gallon(s)|
|3/28/2021||White IPA||Specialty IPA - White IPA||5.9 %||5 Gallon(s)|
|3/18/2021||Vanilla Ginger Cream Seltzer||Unknown Style||5.4 %||5 Gallon(s)|
|1/24/2021||Yogi Bear Golden Stout||Unknown Style||6.9 %||5 Gallon(s)|
|1/24/2021||Kaffir Lime Ginger and Hibiscus Seltzer||Unknown Style||4.7 %||5 Gallon(s)|
|1/16/2021||Knit Wit Winter White Ale||Witbier||5.1 %||5.25 Gallon(s)|
|1/10/2021||Red Trolley Ale Clone - AG||Irish Red Ale||5.9 %||5.25 Gallon(s)|
|10/29/2020||Red Trolley Ale Clone||Irish Red Ale||6.0 %||5 Gallon(s)|
|9/11/2020||2020 Pumpkin Bock||Unknown Style||7.2 %||5.5 Gallon(s)|
|8/30/2020||Pineapple Pale Ale||American Pale Ale||5.7 %||5.25 Gallon(s)|
|7/16/2020||AG Schwartzenlager or All Lagers Matter||Schwarzbier||5.0 %||5 Gallon(s)|
|7/12/2020||Still Sheltering in Place Saison||Saison||6.5 %||5 Gallon(s)|
|5/31/2020||Beer Deer and Gear Beer||Kölsch||4.6 %||5.25 Gallon(s)|
|5/18/2020||Passion of the Kolsch||Kölsch||4.5 %||5.25 Gallon(s)|
|3/20/2020||Shelter in Place Saison||Saison||7.4 %||5 Gallon(s)|
|3/11/2020||Bad Baby Black IPA||Specialty IPA - Black IPA||5.9 %||5.5 Gallon(s)|
|2/20/2020||Kolsch||Kölsch||4.7 %||5 Gallon(s)|
|2/4/2020||Tahoe Party Pale||American Pale Ale||5.1 %||5.5 Gallon(s)|
|12/19/2019||Dim Wit||Mixed-Style Beer||5.9 %||5 Gallon(s)|
|11/20/2019||Lavender Kolsch - AG||Kölsch||5.4 %||5 Gallon(s)|
|10/16/2019||Rosemary DIPA||Double IPA||7.9 %||5.5 Gallon(s)|
|10/3/2019||Horchata Milk Stout||Sweet Stout||6.1 %||5 Gallon(s)|
|9/7/2019||2019 Pumpkin Bock||Unknown Style||7.2 %||5.5 Gallon(s)|
|8/10/2019||Chamo Kolsch||Kölsch||4.9 %||5 Gallon(s)|
|6/27/2019||Summer Hazy IPA||Unknown Style||5.6 %||5 Gallon(s)|
|5/31/2019||Schwartzenlager or All Lagers Matter||Schwarzbier||5.0 %||5 Gallon(s)|
|5/13/2019||Jefes Jamaica Heffe||Weissbier||5.0 %||5 Gallon(s)|
|4/5/2019||Coconut Coldbrew Porter||American Porter||5.8 %||5 Gallon(s)|
|2/27/2019||Ale Pail Pale Ale||American Pale Ale||5.8 %||5 Gallon(s)|
|2/15/2019||Chamomile Saison||Saison||5.6 %||5 Gallon(s)|
|12/30/2018||Border Wall Bock||Dunkles Bock||6.7 %||5 Gallon(s)|
Everything went smoothly and hit the numbers very close. Pitched yeast about three hours after transferring to fermentor when temp hit about 75. Placed in extra room where temp is approximately 60-65 degrees and left for 10 days before adding dry hops for four days and then adding gelatin and transferring to a keg and cold crashing while carbing.
Water treatment - 1/2 tsp gypsum and scant tsp CaCl. Smacked packet and it didn't seem to release the nutrients so wasn't sure about yeast health upon pitching. But the yeast took off and I had to rig a blow off tube the next afternoon. After about a week, the burbling was done but there was a noticeable sulfur aroma. Left beer in primary for 25 days before dry hopping for 3 days...mainly to give it time to clean up all the sulfur!
Used a fairly carmelized starter to try and compensate for lack of crystal malt in mash. Realized the mash was too acidic probably (below 5 if papers were right) so the beer is likely to be thin. Had trouble with the propane tank, too, so took a while to get mashing. Then started putting mash water into mash tun while the valve was open so lost a quarter gallon of water. Kind of a mess all around.
2 oz decaf whole coffee beans dry hopped for 36 hours, 4 oz cacao nibs soaked in Johnny Walker Red for 3 days, 2 Costco vanilla beans split, scraped, and soaked in Johnny Walker Red for 3 days. Extracts added to keg when beer transferred and then keg allowed to sit at room temp for 3 days before cold crashed and force carbed.
Brought about 3.5 gallons of water up to 162 degrees to get a 150 degree mash. Topped up with a gallon of boiling water at about 60 minutes to bring temp back up to 150...then had to run out to get new propane so ended up with 90 min mash. Brought up to boil and followed hop schedule, adding honey at 10 minutes and spices and whirlfloc at 5 minutes. Cooled down to 85 degrees with wort chiller before bringing inside and allowing to cool down to ~80 before aerating and pitching yeast. NEEDED ...
Brought 3.75 gallons of water up to 158 degrees and added grains for 60 min mash at about 145. Sparged with 4 gallons of water at 170 degrees. Brought to boil for 60 min. After flameout, used wort chiller to bring temp down to 85 degrees before transferring to fermentor and placing in fridge for another few hours to bring temp down to 60. Added yeast and set fermentation chamber to 58 degrees. After a week, brought temp up a few degrees each day until hitting 65. After two days at 65, added 2.5 ...
Treated 5.25 gallons of water with campden but boiled only 3.75 gallons for 10 min with the herbal additions. Added Proper Seltzer yeast nutrient packet at flameout. Let herbs stay in liquid until seltzer and wort; cooled to about 85 degrees. Then transferred to fermentor and topped off with remainder of treated water. Rehydrated (skip next time) and pitched yeast at about 88 degrees. Visible fermentation within a couple hours. After 9 days the FG was at 0.994!! Considering adding a small ...
Brewing went pretty smoothly. Might have added an additional .25-5 gallons of water since only 5 made it into the fermentor but otherwise spot on. Fermentation started up quickly and vigorously within a few hours. Pitched yeast at about 72 degrees but placed into ferm chamber at 58 for 4 days before gradually increasing temp to 65 over the next 4 days.
Brought 7.5 gallons up to 164 degrees and then mashed grains in 4 gallons water. Had ~2.5 gallons of 1st runnings and then sparged twice with 2 gallons to bring the kettle to 6.5 gallons for the boil. Because of how much hop/wheat content, should have used an additional 0.5 gallons of water as I ended up with only 5 gallons in the fermentor and will lose at least a half gallon by the time I keg. Fermentation visible by morning.
Treated 5.25 gallons of water with campden tablet, brought to a boil, added baking soda and yeast nutrient, then added sugar, completely dissolving before returning to heat and bringing back to boil. Added diced up ginger for the 15 min boil and a few strips of tangelo zest (just cuz). Used wort chiller to bring liquid down to ~82 degrees. Moved to fermentor. Rehydrated yeast in 95 degree water for 20 minutes and then added to solution. Sliced, scraped, and added two vanilla beans to 75mL vodka ...
Put crushed coffee beans and cacao nibs in separate jars with vodka to extract flavor and let sit at room temp for about 5 days, then moved to fridge for a couple of weeks (started on brew day). Threw in a vanilla bean, scraped and diced, after primary fermentation slowed on day 6 (gravity reading at 1.014) to sit for a couple weeks. OG was a bit lower than expected but fermentation took off overnight.
Treated 5.25 gallons of water with campden tablet, then heated 3.75 gallons, added baking soda and yeast nutrient, then added sugar, completely dissolving before returning to heat and bringing to boil. Added diced up ginger, hibiscus, and kaffir lime leaves for the 10 min boil. Then left the flavorings in the water while it cooled in an ice bath down to 76 degrees. Moved to fermentor, topped off with remainder of boiled and cooled water. Rehydrated yeast in 90 degree water for 10 minutes and ...
Used a 90 minute mash due to all the flaked wheat. Tried to keep it at around 150 but seemed like the mash was really inconsistent in terms of temperature so not sure exactly what the average temp was throughout. Mashed out with 170 degree water and held the temp at 155ish for about 5 minutes each sparge to make sure there was as much conversion as possible. 90 minute boil; boil was a little less vigorous than ideal the first half as the temperature dropped and I was making dinner. Got it back ...
Decent original gravity and quick fermentation start despite the mash being 10 degrees too hot right off the bat and requiring the addition of cold water to get it down to around 150.
Level of boiling was lower than it should have been so the boil only reduced the wort by about a half gallon over the 60 min boil. Beer likely lost about 0.004 points but should be fine otherwise. Took about 45 min to bring beer down to 75 degree pitching temperature. Airlock activity seen by the morning.
Mostly the same as 2019 recipe except for slight adjustments related to batch size, hops amounts per diff AA levels, and a single mash temp of 148 (planned) that ended up closer to 150. Waited until wort dropped into mid 50s before adding yeast straight from fridge. Took about 24 hours to see any active fermentation but then it was slow and steady for about a week. Let it go for two weeks at about 50 degrees then gradually raised it up to 65 degrees over a week before cold crashing it. Had to ...
Pitched yeast at 78 degrees then placed in fermentation chamber at 62 degrees. Saw active fermentation by morning and the temperature stayed at about 65 degrees for primary fermentation. Added the pineapple flavoring to three cups boiling water and allowed to cool somewhat before adding to bucket on 9/8. Proceeded to dry hop on 9/11 for three days before kegging on 9/14.
Let wort cool in kegerator for a few hours before pitching Rustic at about 73 degrees. Chamber set to 68 degrees and active fermentation seen by morning. Swapped out airlock for sanitized foil to avoid stall. Left in ferm chamber for three days and the fermentation only raised the temperature to about 72. Then moved to ambient temperature in kitchen (~75) and the bucket registered only about 75...didn't get super hot.
Used harvested yeast from previous Kolsch and after 2 days there wasn't any visible active fermentation. Tossed in S-23 and say fermentation within a few hours. May want to use a yeast starter with harvested yeast next time instead of pitching directly next time.
After 12 days, transferred beer to keg and added passionfruit puree (diluted in 6 cups of boiling and then cooled to 145 degree water). Let stand in keg for 24 hours at room temp before placing in keg to lager for two weeks.
Followed recommended mash temp and volume but it seemed all off...tried to mash in the grain with 3.8 gallons of water at 161 to achieve a mash temp of 148 but it was closer to 144. Added 0.2 gallons of additional water twice to bring the temp up to 148 and then 150 at 20 min and then 40 min. Maybe the grain scale was off at the HBS and I had less grain than 12.25 lbs bc the mash seemed really thin even before the extra additions. Volume into fermenter was just shy of 5.5 gallons. Added ~1oz of ...
Supposed to be like other kolsch but forgot the honey...Moved to cold conditioning at 35 degrees after 12 days, kegged on 3/5 and added lavender and peppercorn tea (Used 1 tsp lavender, 1 tsp chamomile, and 1 tsp crushed rainbow peppercorns to make "herbal tea". Added 2.5 cups boiling water and let infuse for 45 min).
Not the smoothest brew session. Likely lost a couple gravity points on the cold steeped grains. The flaked oats and wheat seemed to absorb more water than normal, as well, so had to heat and add additional water...sparged grains three times instead of two which might add astringency. Also took four hours to get wort down to 75 degrees to add yeast so yeast starter was past prime. But fermentation was vigorous by morning so perhaps all is well.
Forgot to add irish moss. Took 2 days to see active fermentation at 50 degrees F. After a week, began raising temp up 1-2 degrees per day until reaching 60 degrees. Then removed from fridge for two weeks before placing in kegzilla to cold condition/carb for 3 weeks.