brewday - 9am Friday
low efficiency. due to unmalted wheat.
23.9 ibu / 3.2 abv - good for summer
Overall a good brewday.
5/19 x'fer to 2nd still yeast at 1.020
3.18.18 - 4 gallon costco apple juice - 6lb brown sugar - 1 gallon grape juice from _____ - used red star yeast - same as champange yeast = og is 1.105-
will be 14.78abv if hits 1.00
3.31.18 all bubbles stopped a few days ago. used a heating pads to assit with temp to ferment through. FG was 0.93!! yellow yeast packet. so it went 1.105 to 0.93 = 23% in 2 weeks
H made blackberry juice yesterday 2.18.17. added 1 quart to Primary. 1.060 OG
still have 2 pints of juice for Kegging
used 2 jars bb juice and1 can of mix berry at kegging 3.18.18 beforece juice was 1.002 7.61 abv
2.25.18 x'fer to 2nd 1.024
brewed on 1.8.18
on 2.5.18 mad a simple syrup with 2.1cup lemon juice and 2 cup sugar.
tastes super good. I really like the simple sugar and the lemon juice.
starter thursdsy after work.
start at 9:30p
150* mash for 60plus min
sparge at 11:37/ no stuck sparge. stirred every 15 and put rice hulls in the bottom first
preboil 1.073 7.6 gal
final runnings were stilll 1.049!!!
ferm chamber set to 66*
1st hop @60 (of 90) at 1:10am!!
lots of dried apple and pear in hop smell. yumm
OG 1.098 at 5.4gal in kettle
3:00. 5.2 in fermentor @1.098 pretty orange
no wirlflock :)
3:15a it frack'n starts to rain and freeze!!!
used beer harness for time.
used new pump for first time.
first time hitting the temp with high grav *just 1 hour*
pitched yeast 3:35a/bed 4a - tired AF
1.15.18 SG gravity is 1.016 = 10.7%. going to take heat off
1.26.18 - moved to 2nd glass and set on the table- it cold crashed for 11 days. nice and clear
5.4.18 still sitting pretty on the table. no mold. need to get bottles ready. and waxing.
reduced acid back to .5lb. used unmalted wheat
xmas party brew - santa workshop ale
60 min mash to avoid getting it too malty (stir every 15)
end temp 151
6.2 gal pre boil @ 1.033
had to add .6 gal to reach 5 gal.
was 1.041 pre additional water. 1.0365 after water
cold crashed 12.1.17
x'fer 10 2nd @ 1.011 = 3.28?v kept cold
11.12.17 OG is 1.072
1.5 gal cranberry cocktail
4 gallon apple juice
1 can apple-cran concentrate
2.1 brown sugar w. yeast nutrient and energizer
champagne 18 yeast - estimated 10% abv
nice creamy ruby color
11.28.17 cold crashed. still cloudy sample was .098 = 12.08?
12.3.17 x'fer to 2nd and cold crash. added a jar of just cranberry. 1.00OFG
157*at 4:15pm 11/3-17 mash in
Sparge at 8:50p. 140*
Pre boil was 1.040
11.25.17 nearing the end of keg. has a straw malty tatse i dont care fpr
overnight mash started 11:30pm 10.27.7 @ 156*
start brewday 5am - 5.5 hr ended up being 140*
5.1 gal. 1.051
11.3 - x'fer to 2nd and keezer
11.29.17 kegged . still a fair amount of yeast dropped out. beer is nice and clear. forgot to take a FG!
12.3.17 - took a FG 1.0065.91 =abv% m=nice and clear
thawed 1 large gallon bag of frozen golden plums and ran through the food mill. filled the largest measuring cup full (maybe 1 gallon) OG of juice was ~1.038. boild the 1 gallon plum juice with apple juice for ~10 min. used cheese cloth over the strainer to get the pulp out.
OG was 1.058
x'fer 2nd - 9.20
kegged 9.29 1.003 - 6.7 abv"ish
Overnight mash. Grist was set to 3 from 4. Strike water was 160. Mash starry temp is 150 at 11:30pm. 8.18.17
141 degrees next am at 5:30
Collected 8 gal at 1063
6.1 gal at 1.076
Pitched s05 at 79* in Ferm chamber.
Planning to add pineapple and coconut to secondary
9.1.17 -d sorbat and 2oz leaf dry hops and 1 large can of pineapple juice. 1.004
9.15.17 X'FER TO 3RD and added 11oz toastyed coconut
kegged 9.20.17 1.012 - 8.2abv
z and I each had a can and captured the yeast on 8.14.17 cold crashed for 3 days in the fridge. Made a yeast starter 8.18.17.
9.1.17 - added all the yeast to a 2ndary yeast starter.
9.15.17 got 3.5 good viles of yeast
no overnight mash
happy fathers day
vol was 4.75 and Og was 1.064 - added .5 gal of water to get 5.2 galolon. going to say og is 1.060.
nice healthy fermentation. 2-3in krosin.
cold crashed 6.27.17
kegged 6.30.17 1.10 with gelatin no 2nd
OG with 1 qt blackberry syrup and OG is 1.059
SG 5.7.17 1.00. did not x'fer yet. 7.48% abv. tartness coming through
cold crashed am of 5.14.17
x'fer night of 5.14.17 (off the yeast) still tart. no gravity check yet
5.23.17 still 1.00. adding 1 qt of blackberry juice. not as much color as i hoped for.
5.28.17 added sorbate and sulfate warm to keg. sealed and shook a little to mix. cold crashed. carbed at night. forgot the juice. will cheack carb in am.
everone liked the cider at the party. killed the full 5 gallon in 1 night
4 gal apple juice and 7 lb brown sugar
OG was 1.112
5.14.17 nearing the end of ferm
5.28.17 4 gallon frooze. need to check fg.
5.30.17 - cold gravity sample was 1.010
started overnight mash at 11pm on 4.21. temp this morning was 145*
heating up sparge water at 6:45 am on 4.22
1st version of this was brewed on 4.23.16
used rice hulls and no stuck sparge :)
pre boil 7 gal 1.054
had a full 7 gal pre boil. let it boil an etra 20-30 min at beginning
end of boil came to <5 g @ 1.074
added .5-.75 gallon of water so i will end up with a full 5 gal.
OG was then 1.067-1.078
chilled w. the bathroom sink (forgot ice)
SOW younger -
5.7.17. SG 1.016 x'fer to 2md and add 2 0z. of oak chips. has some floaties but didn't cold crash. 6.83%
5.14.17. started to notice a thin layer on top 2 days ago. possible infection from using chips right out of the bag. x'fer to glass and wil keep cold crashed. thinking of gelitain and sorbate??? tastes and smells fine.
5.23.17 kegged..looked and smelled fine. FG cold looked still 1.018. almost too much oak. may still use gelitan?
5.27.17 added gelatin.
it may have been slightly high on the oak flavor. i thnk t
start at 9:30a
reduced to 7.1 boil and only 60 min.
pre boil is 1.068
final OG 1.091 / 5.25 gal
used 1056 and half of a nottingham backet (5 grams)
FG 4.16.17 1.020 more brown than black *changed name* dry hopped ans x'fr to 2nd
lots of chocolate notes!!! *chnaged name again*good mouth feel. not super hoppy
kegged at 11pm 4.23. smells rich
added 3 cans of apple raspberry and sorbates to the keg warm. cold crashing overight and will force carb tomorrow. FG was 0.98 10.89 ABV%
1.047 straight apple juice
1.084 w/ 1lb b sugar and 1 gallon juice
OG 4 gal and 7 lbs - 1.110
added yeast nutrient and energizer
2.9.17 - bubbles have stoppred SG 1.006 = 13.65. lots of apple. still cloudy. hint of boozie
x'fer to 4.5 gallon jusgs and froze 3.1.17 1.004. still hint of booze but has lots of apple too. 13.91% abv
jugs froze solid. the last .5 gallon was slightly yeasty. drained just <2 quarts. from it. taste was good. a sneaky warming
last two quarts with wood got x'fer on 5.14.17. saving for doug.
milled grains and did a double yeast starter on 12.1.16
overnight mash 12.2.16
Mashed and Brought in overnight at 11:30. 152*'ish (added some 5.2)
6 hr mash. start 5:30am
boiled and reduced 3 qt (3/4 gallon) of 1st runnings while flay sparging --- smelled nice!!!
OG 1.084 5.4 gal
gravity check on 12.7.16 1.022'ish
cold crash 12.31.16 and to 2nd @ 1.020 *nice ans malty*
1.13.17 - Kegged and force carbed
bottled the rest on 1.30.17
x'fer to 2nd on 11.9.16 and dry hopped.
cold crashed 11.13.16
place in the Fringe at 32.2*C (90*F) on 9.10.16
preboil was 1.027
boiled 9.14 at night
made a simple cider. may add rhubab to it
mash temp 150* at 10:48 pm 7/22/16
142* at 5:12am on 7/23/16 1.065
1.076 og 4.8 gal
x'fer to 2nd 8.1.16
keggd 10.10.16 @ 1.009
mash in 11:45 6/24
5:45fly sparge at 177*
mashed 6 hour
collected 7.25 at 1.044
sparge got loose and ended up doing a quick 20-25 min sparge
using half a pint of re-harvested boh lager yeast from 2/21 brew
7.2.16 fermentation and temp are going good
1.014 ON 7/24 - MOVED TO TABLE FOR DIEACTL REST (5 days)
had cold crashed again for a few days
kegged 8.1.16 on 22psi (1.015
killed the keg 9.8.19. started tasting better towards the end
Start mash at 11:30 5.20.16
brew day start 4:20 am
done at 7:45
x'fer'd to 2nd 6.12.16
kegged with tea 1.010
added 1oz dark toasted oak on 6.3.16
1.003 FG kegged 6.8.16 6.83% abv
used 2 cans apple to back sweeten.
could not taste any oak from the sample
mashed in at 12:01am 155*
brewday start 5:08
done at 8:30
x'fer to 2nd 5.25.16 1.012
cold crashed 6.12.16
start overnight mash at 10:00 pm 4/22
mash in complete 10:30 155*
forgot rice hulls but hoping the 1.5 water ratio will help thin it out
original recipe at 68% was predicted OG 1.073
148* at 4:45 am (6 hr
pitched yeast at 8:15 am
OG was 1.076 5.1gal in P
x'fer to 2nd on 5.4.16
added 2 oz light toasted oak 5.8.16
xfer to keg and cold crashed 5.25.16 1.020 FG
4 bottles for pro/am brew comp on 6.8.16
all but 1/2 a growler was left after thr 6.11.16 party.it was a hit!!!!!
3.24.16 x'fer to 2nd 1.011
total vol is 6
1.065ish. hard to see because of the seeds and skins
3.14.16 - good heatlty fermination going on.
3.24.16 - SG 0.999
4.2.16 x'fer to 2nd
kegged 8.26.16 with a light carb
added sorbates to kegging
9.32 final abv
COLD CRASH 313.16
yeast started made 2.18.16
brewday 2/21/16 started 5am - pitched at 10:00
2/21/16 - active airlock after 4 hours
3/6/2016 - cold crashed - OG 1.012
brewday started 5:00am. adjusted efficiency to 65% in hope to reach numbers.
over shot gravity and got 1.074. hoping the 2 stage yeast starter will keep up.
letting wort chill to 10* before i pitch yeast.
1.25.16 swapped out for a blowoff tube. chamber is keeping a nice temp with probe taped to the side
2.1.16 - the blow off is still making noises every 2-3 seconds :)
2.13 activity decreased a lot. i have been slowly raising the temp to 12. brought inside tonight to see if it will pick up.after i brought it in 45 min top. took blowoff off and added air lock. gravity was 1.021 activity almost insatnly with air lock.. might still be in active.. returned to the garage at 12.5 temp
2.14.16 checked in the am and there was no bubbles in the airlock. brought inside for a few to warm up
2.19.16 SG was 1.016 . x'fered to 2nd and cold crashed at 10*
Bottled last 3 for comp 5.25.16
1/22/2016 - active ferm has stopped. added 2 chopped habaneros with stem removed
1/28/2016 - added 1 more habanero chopped
added some siracha to the dry hop