| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 4/4/2025 |  Italian Pils |
Unknown Style | 6.3 % | 6 Gallon(s) | |
| 3/26/2025 |  Big Dictionary |
American Pale Ale | 5.1 % | 5.5 Gallon(s) | |
| 3/12/2025 |  Munster Altbier V2 |
Clone Beer | 5.4 % | 5.5 Gallon(s) | |
| 3/10/2025 |  Bad Penny Blue |
American Wheat Beer | 6.1 % | 5 Gallon(s) | |
| 3/6/2025 |  Mr. Krinkle |
American Stout | 6.1 % | 6 Gallon(s) | |
| 1/4/2025 |  Pandan EXP |
Experimental Beer | 5.7 % | 2.5 Gallon(s) | |
| 11/5/2024 |  Go Go Godzilla |
American Amber Ale | 5.4 % | 5 Gallon(s) | |
| 2/7/2024 | Murder in the Red Barn V2 |
Specialty Fruit Beer | 7.1 % | 2.9059 Gallon(s) | |
| 1/31/2024 |  Lost Legion Munster Altbier |
Experimental Beer | 6.3 % | 3 Gallon(s) | |
| 1/7/2024 | Oscarfest 2025 |
Märzen | 6.4 % | 6 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
Opus123
10 days ago
Everything was on the numbers for brew day. 4/6 Moved to secondary. Gravity at 1.022, so needs to clean up for a while.
Opus123
about a month ago
We had more about a gallon of wort more than expected, so we did a 90-boil to reduce the volume and increase the OG. 3/9/25 Moved to secondary. Tested at 1.012.
Opus123
4 months ago
Aidan helped with brew day. Nothing unusual except lower than expected OG, I assume because we ended up with two more gallons of wort than expected. Calculated 82% efficiency based on the excess volume. It was held at 50-53F for seven days. I turned it up to 58F on Dec 29. Jan 1, 2025, checked and it was finished. Calculated ABV is 6.04%. Chilled to 40F and moved to secondary. Held at 34F until Feb. 23.
Opus123
7 months ago
9/30 - Moved into the bottling bucket and added the dry hops and cognac chips in a bag. Tested Brix at 9.0 and tasted. It's pretty hot and boozy tasting. Original Brix 16.9, Finished Brix 9.0. According to https://www.brewersfriend.com/refractometer-calculator/, ABV = 6.9%. That seems low since you can feel the alcohol. Brix ABV calculator at Calconic says 7.9%. Seems likely it's around 7.5%.
Opus123
about a year ago
Opus123
about a year ago
Nadia helped me with it. Protein rest went well, but didn't hit the target mash temp with the next addition so had to heat up some wort to get it to 150F. Otherwise, everything went as planned. 1/11/24 Most hope activity is done. Added three cracked cardamom pods to the fermenter.
Opus123
about a year ago
I was .5lb short of pilsner, so added .5lb of Maris Otter. Wort is darker than expected and OG is lower. I'm pretty sure that I had Carafa 1 instead of Carafoam. Kept it at 52F and checked gravity on 12/12 - 1.028. Increased temp to 57F. to 12/17, not a lot of movement, so letting it sit at room temp for a couple of days to finish.
Opus123
2 years ago
Did everything per recipe, but calculated wrong and ended up one gallon short. Added a half gallon of fresh water at the end of boil. 9/2 There was a burn spot on the boil pan on brew day, so did a small tasting after a week. No burned flavor. Notes of citrus and cooling mouthfeel. 9/10 moved to secondary. Added 15oz of bing cherries that had been pitted, frozen, and then steamed up to 160F. Since I was so short on liquid, I also added 12oz of Old Orchard 100% apple juice concentrate and ...
Opus123
2 years ago
Used artesian water from Westfield. Substitued one pound of 2-Row Pale in place of one pound of Maris Otter. Used leftover Viking light chocolate malt from April. The protein rest went in at 133F and held 128F for 20 minutes. Sacc rest went in at 173F and started at 148 F and ended at 142 F after 60 minutes. Sparge went in at 182 F and held 174 F for 10 minutes. Broke my test jar so couldn't take OG reading.
Opus123
2 years ago
Strike water 2 gallons at 163F. At 30 minutes, added another 1.5 gallons at 168F. ~3 gallons sparge water at 172F. Ended up with just under 5 gallons in the boil. Added .5 Saaz at first wort, .5 Huell Melon at 60 and another .5 Huell Melon at 30. lifted the hops after 90 minutes, but continued the boil for another 30 minutes. Chilled and in fermented around noon. Bottled 7/15. Got 20 12oz bottles. Tasted OK for flat beer. The honeydew of the hops was really up front.
Opus123
2 years ago
Must was started on 4/14 with all the juices and wine tannins added and let sit overnight. On 4/15, added the yeast nutrient. Dissolved 1lb lactose in 2C water. Added about 4oz of fresh basil leaves with heating the water and lactose. Racked on 7oz fresh, sliced ginger and pitched yeast. Moved to secondary on 4/21. Gravity on 4/21 was already 1.018. No activity aftermoved to secondary. Bottled on 4/30. Bottled 6 liters with two carbonation drops per liter. The flavor on 4/21 was very ...
Opus123
2 years ago
Only used 1.5 gallons sparge water because my boil pan was too small. SG was light so added 10 priming tablets and a 1/4 of maple syrup. Also needed to add abou 1/2 gallon of water to get to 2.5 gallons of wort. Moved into secondary on 4/16 due to the amount of yeast in the primary. Tasted during transfer, very good. Got 18 12oz bottles on 4/23. Color and taste are very good. Taste is impressive for a flat beer.
Opus123
3 years ago
7/3 1lb Belgian Pilsner malt from Northern Brewer, 1lb Weyermann German Pilsner malt. 2lbs Briess White Wheat Malt. .25lb Carapils and 3 handfuls of rice hulls. (Forgot to tone down the grains to 1.75lbs. Will be thick.) Total weight with rice hulls was 4lb 3oz) 2 gallon Essential Everyday Spring Water to mash. Mashed at 154-151 F for 60 minutes and sparged with 1/2 gallon at 160. Chilled wort to 100 F in an ice bath. Starting PH was 5.5. Added Lactic acid to 4.3 PH. Added one quart ...
