| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 6/14/2015 |  NB Dead Ringer IPA |
American IPA | 6.9 % | 5 Gallon(s) | |
| 5/30/2015 |  Jaspers American Amber Ale |
American Amber Ale | 5.4 % | 5 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
Infish
7/12/2015 12:00:00 AM
Mashout 170 deg for 10 min at end of 60 min sacch rest. This is a must as mash is thick.Disadvantage to brewing at night in the garage...the bugs keep dropping into my brew. I ended up brewing under the chili lights with a headlamp. I had to keep picking floaties out of my glass.
Infish
6/2/2015 12:00:00 AM
1. Mash start temp was 125 degrees after adding 3.5 gal of 165 degree water. Added another gal of 170 degree water to raise mash temp to 145 degrees.2. Outside temp was 58 degrees today. Raining.3. 2.5 gal from first run4. Sparge temp 1605. Added 1 tbs of irish moss with 10 min left of boil. (oops... should be 1 tsp)6. Took 12 min to get wort to 75 degrees.7. 60sec CO2 charge added to fermenter8. Primary fermentation ended day 5. Racked to secondary day 7.9. I was only able to bottle 42ea ...
