| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 1/25/2024 |  Cascade Kveik Pale Ale |
American Pale Ale | 5.4 % | 5 Gallon(s) | |
| 11/18/2023 |  Basic Tripel |
Belgian Tripel | 8.3 % | 6 Gallon(s) | |
| 1/27/2023 |  Clone Of ESB |
Strong Bitter | 5.5 % | 5.5 Gallon(s) | |
| 4/20/2022 | Zeus Pale Ale |
American Pale Ale | 6.4 % | 5.5 Gallon(s) | |
| 3/19/2022 |  Clone Of Almost Traditional Doppelbock |
Doppelbock | 8.1 % | 5.5 Gallon(s) | |
| 10/2/2021 | Irish Red 2021 |
Irish Red Ale | 5.0 % | 5.5 Gallon(s) | |
| 8/20/2021 | Clone Of Zeus IPA |
American IPA | 5.4 % | 5.25 Gallon(s) | |
| 4/17/2021 |  Clone Of Scottish Ale |
Scottish Export | 6.2 % | 5.5 Gallon(s) | |
| 11/14/2020 |  Ginger bomb barley beer |
Unknown Style | 6.2 % | 1 Gallon(s) | |
| 9/20/2020 |  Crystal IPA |
American IPA | 5.9 % | 5.5 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
NabilMish
9 years ago
Did a 24 hour mash Wednesday-Thursday evenings, added ~13 oz grain after cooling and put plastic wrap on surface of wort, then press & seal around edges of lid. Kept in cooler of water with aquarium heater. Temp stabilized at 94.2 degrees F. Monday I added the first hops, brought it up to a boil, added the second hops, boiled for 15 minutes, chilled and added the yeast.
NabilMish
9 years ago
Did an overnight mash @ 158 deg F. (Probably should have started at 154, but...)
NabilMish
10 years ago
NabilMish
10 years ago
8:15 am. - Pre-heated mash tun, mashed in with 7.5 qt of 126 degree water. Over target mash-in temp. (Next time I won't pre-heat the cooler.) 119 degrees. Mashed in, had breakfast and went to church.11:55 - Mash temp still ~114 degrees. Added 4.5 qt. boiling water, temp ~148 degrees F.~12:40 - Added 1 gal boiling water -> 160 deg. F.1:30 - Begin sparge3:15 - End sparge.4:05 - Begin boil.5:15 - Begin chilling. 7 oz sucrose in 2 cups water
NabilMish
10 years ago
NabilMish
10 years ago
Taking FOREVER to finish fermenting at the cool temperature of my basement! Racked to "tertiary" January 17, after being in secondary for almost 3 months. Haven't bottled yet because there are still a fair number of bubbles coming up and occasional bubbles out of the airlock - although the gravity hasn't perceptibly changed in the past couple of weeks. It's still 1.040, which is way higher than predicted...
NabilMish
11 years ago
Fermented at 45 degrees for about 2 weeks, then gradually dropped the temp down to ~34. Bottled with 3.5 oz sugar.
NabilMish
11 years ago
Water was approx. 128 degrees F before mash in, went to ~124 degrees.After ~25 minutes pulled approx. 2.25 gal of grain with some liquid for a decoction. Raised the temp to approx. 163 degrees, removed heat and waited ~25 minutes. Temp at that point was approx. 157 degrees. Heated to a boil, boiled ~15 minutes, added back to main mash. After adding decoction to main mash, temp was still only ~152 degrees. (I may have added it too slowly.) Infused with boiling water to ~159 degrees.After waiting ...
NabilMish
11 years ago
Couldn't fit all 22 lb of grain into my 5 gal cooler, so I split it 50-50 with my brew kettle for the mash. Mashed in ~1 qt / lb at about 122 degrees for 20 min, then pulled about half the mash from the cooler for a decoction mash. Brought it up to about 158 degrees, held it ~20 minutes, then boiled it for 15 minutes and added it back in - but it seemed way too hot, so I mixed in some of the mash from the boil pot to cool it and be sure the enzymes weren't denatured. Then it was too cool, so ...
