| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 6/18/2021 |  Milk Stout Test Based On Left Hand Clone Recipe on HBA |
Sweet Stout | 5.8 % | 5 Gallon(s) | |
| 5/25/2021 |  NEIPA Batch #3 with Amarillo Strata and Eukanot |
American IPA | 7.9 % | 5 Gallon(s) | |
| 2/12/2021 |  Pale Ale #1 |
American Pale Ale | 7.6 % | 5 Gallon(s) | |
| 2/5/2021 |  Black Currant Philly Sour |
Wild Specialty Beer | 7.9 % | 5 Gallon(s) | |
| 2/2/2021 | Sorta NZ Pilsner #1 |
German Pils | 6.6 % | 5 Gallon(s) | |
| 1/20/2021 |  Stout #1 |
American Stout | 7.2 % | 5 Gallon(s) | |
| 12/31/2020 | Kettle Sour Test 1 |
Mixed-Fermentation Sour Beer | 8.1 % | 5 Gallon(s) | |
| 10/11/2019 | Hoppy Belgian Golden Ale Batch 1 |
Belgian Golden Strong Ale | 7.9 % | 5.5 Gallon(s) | |
| 10/9/2019 |  Pumpkin Ale Batch 1 |
Fruit and Spice Beer | 7.6 % | 5 Gallon(s) | |
| 10/5/2019 | Cascade Pale Smash |
American Pale Ale | 6.1 % | 5 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
KamuiRSX
4 years ago
Tested out the new scale for today's brew day. Seems to be working well.
KamuiRSX
4 years ago
Boiled down to 5.5 Gallons after 3 days of Souring. Pitched on 01/24/2021 at noon. Started boil on 01/27/2021 around 6pm. 3.4PH. Tasted delicious. Like tropical juice with a sour finish.
KamuiRSX
6 years ago
I missed my pre-boil gravity by a lot but I also had way more wort in the kettle than anticipated. I increased the boil to try and make gravity. I may add sugar to get the gravity I want.
KamuiRSX
6 years ago
Today I used both layers of reflectix and a towel with something heavy to hold the lid down. Held the temp quite well.
KamuiRSX
6 years ago
I put 2 layers of reflectix on the kettle and held them in place with some bungee cables. Managed to keep the temp loss over an hour down dramatically compared to before. Unfortunately, when I sparged, I collected too much wort and had to extend the boil to compensate for it. Full volume in the fermenter though.
KamuiRSX
6 years ago
Used the new brew kettle today. I ran into some issues right off the back. This kettle does not hold temperature at all. My old kettle holds the temp like a champ. The kettle also requires the heat to be on max the entire boil in order to actually maintain the boil. The old kettle could be dialed down to 70% and still maintain the boil. The grains were crushed by the HBS but I crushed them again with the wheat. I got less efficiency than my old setup. Next brew, I'll use less water in the ...
KamuiRSX
6 years ago
Started at 8:35am. Got strike water up to 170. Used a whisk this time to prevent dough balls from forming. Had to add cold water to get down to 152F.
KamuiRSX
6 years ago
KamuiRSX
6 years ago
Pitched yeast at 74 degrees.
KamuiRSX
6 years ago
Added 1/2 a teaspoon of Calcium Chloride and a small amount of lactic acid.
KamuiRSX
6 years ago
Brewed on 01/05/19. It's still bubbling away in the fermenter as of the morning of 01/09/19. Will post the total time in primary before transferring into secondary. Pitching temp was 70F. Turbonado was added with 5 minutes left to try and retain flavor. Boil spice additions were added with turbonado.
KamuiRSX
6 years ago
Primary for 7 days. Secondary for 12 days. Taste out of the fermenter was decent. Raspberry forward with a dark chocolate body with a tart finish. I added 24 oz of frozen raspberries that I cooked, with no added liquid, to 185 degrees before cooling to room temp and adding to secondary for 5 days before bottling. Going to change the recipe a bit to reflect this specific brew day. 24 oz of raspberries went in at flameout and into primary with the wort.
