|8/11/2023||Fresh Citrus Pale Ale||Unknown Style||6.1 %||5.5 Gallon(s)|
|6/24/2023||Two Crazy Kittens 2.0||Doppelbock||9.1 %||5.5 Gallon(s)|
|6/24/2023||Imperial Winter Ale 1.4||American Strong Ale||8.9 %||5.5 Gallon(s)|
|6/23/2023||Getting Pissed IPA||Double IPA||7.5 %||5.5 Gallon(s)|
|6/9/2023||Rizzo's Classic Pils||Pre-Prohibition Lager||6.0 %||5.5 Gallon(s)|
|5/26/2023||Pineapples in Paradise||Unknown Style||7.4 %||5.5 Gallon(s)|
|3/27/2023||Cascade Mountain Pale Ale||Unknown Style||6.2 %||5.5 Gallon(s)|
|3/10/2023||Riz Kommon||Kentucky Common||5.9 %||5.5 Gallon(s)|
|3/10/2023||St. Rizzo's Abbey Ale 2.2||Belgian Dark Strong Ale||9.6 %||5.5 Gallon(s)|
|2/7/2023||Rizalt||Altbier||4.9 %||5.5 Gallon(s)|
|12/19/2022||New Year Pale Ale||American IPA||5.9 %||5.5 Gallon(s)|
|12/19/2022||Two Crazy Kittens||Doppelbock||7.3 %||5.5 Gallon(s)|
|11/16/2022||Boxelder Bitter 2.2||American Strong Ale||6.0 %||5.5 Gallon(s)|
|11/16/2022||Zampa||Specialty IPA - Black IPA||6.2 %||5.5 Gallon(s)|
|10/26/2022||Rizzo Pale Ale||American IPA||6.0 %||5.8 Gallon(s)|
|10/14/2022||Winter Amber Ale 1.3||Specialty IPA - Red IPA||8.5 %||5.75 Gallon(s)|
|8/31/2022||Boxelder Bitter 2.1||American Strong Ale||6.7 %||5 Gallon(s)|
|8/9/2022||Golden Cashmere||Unknown Style||5.6 %||5.5 Gallon(s)|
|7/2/2022||Rizfestbier 2||Festbier||7.8 %||5.5 Gallon(s)|
|7/2/2022||Starter Pils||German Pils||5.3 %||2 Gallon(s)|
|7/2/2022||Riztoberfest 6||Märzen||6.2 %||5.5 Gallon(s)|
|6/7/2022||Boxelder Bitter 2.0||American Strong Ale||6.5 %||5 Gallon(s)|
|5/25/2022||Purrfect Porter 2.0||American Porter||5.8 %||5.5 Gallon(s)|
|3/22/2022||Chocolate Milk Stout 1.2||Sweet Stout||5.4 %||5.5 Gallon(s)|
|3/18/2022||Rizjuicy IPA 1.2||Unknown Style||7.6 %||5.5 Gallon(s)|
|3/12/2022||Brother Rizzo's Ale||Trappist Single||5.1 %||5.5 Gallon(s)|
|2/18/2022||Rye Zampa||Specialty IPA - Black IPA||6.9 %||5.5 Gallon(s)|
|12/21/2021||Boxelder Bitter||American Strong Ale||8.5 %||5 Gallon(s)|
|12/19/2021||BB Belgian Tripel||Belgian Tripel||7.8 %||5 Gallon(s)|
|11/8/2021||Imperial Amber Ale||American Strong Ale||8.0 %||5.75 Gallon(s)|
|10/7/2021||St. Rizzo's Abbey Ale 2.1||Belgian Dubbel||8.0 %||5.5 Gallon(s)|
|9/21/2021||Rizzo's Perfect Porter||American Porter||5.1 %||5.5 Gallon(s)|
|8/6/2021||Rizfestbier||Festbier||6.4 %||5.5 Gallon(s)|
|7/30/2021||Rizjuicy IPA||Unknown Style||7.5 %||5.5 Gallon(s)|
|7/15/2021||Riztoberfest 5||Märzen||6.2 %||5.5 Gallon(s)|
|6/18/2021||Centennial IPA||American IPA||6.6 %||5.5 Gallon(s)|
|5/20/2021||Tangerine Pale Ale||American Pale Ale||6.8 %||5.5 Gallon(s)|
|4/3/2021||Spring Time Pale||American IPA||6.3 %||5.5 Gallon(s)|
|4/3/2021||Zampa IPA||Specialty IPA - Black IPA||4.8 %||5.5 Gallon(s)|
|3/14/2021||Leopold Smash||Unknown Style||6.5 %||5.5 Gallon(s)|
|2/7/2021||Imperial Winter Ale||American Strong Ale||9.0 %||5.5 Gallon(s)|
|2/1/2021||Boxelder Amber Ale||Unknown Style||4.4 %||5.5 Gallon(s)|
|1/1/2021||Headbanger Hefe||Weissbier||5.5 %||5.5 Gallon(s)|
|12/21/2020||Piggy's Porter||American Porter||5.1 %||5.5 Gallon(s)|
|8/8/2020||Smashcade 2||Unknown Style||6.5 %||5.5 Gallon(s)|
|7/14/2020||Riztoberfest 4||Märzen||6.6 %||5.5 Gallon(s)|
|5/27/2020||Rizzos Raspberry||Unknown Style||6.2 %||5.5 Gallon(s)|
|5/16/2020||Rizzos Triple C Pale Ale||American Pale Ale||6.6 %||5.5 Gallon(s)|
|4/8/2020||Heroica||American IPA||7.1 %||5.5 Gallon(s)|
|3/25/2020||Apocalypse Dubbel||Unknown Style||6.1 %||5.5 Gallon(s)|
|3/23/2020||Apocalypse IPA||Unknown Style||6.0 %||5.5 Gallon(s)|
|1/28/2020||India Amber Ale||Unknown Style||5.7 %||5.5 Gallon(s)|
|1/4/2020||Clone Of Amber waiting to be made||Unknown Style||5.0 %||5.5 Gallon(s)|
|1/4/2020||Clone Of Vienna Smash - waiting to be made||Unknown Style||7.0 %||5.5 Gallon(s)|
|12/22/2019||Rizzo's Oatmeal Milk Stout||Imperial Stout||7.4 %||5.5 Gallon(s)|
|12/13/2019||Brother Rizzo's Porter||American Porter||6.1 %||5.5 Gallon(s)|
|11/29/2019||Next IPA||American IPA||7.4 %||5.5 Gallon(s)|
|11/5/2019||Giddy Up||American Brown Ale||7.8 %||5.5 Gallon(s)|
|10/17/2019||The Glazed Donut 1.2||Unknown Style||6.0 %||5.5 Gallon(s)|
|10/12/2019||Peanut Butter Cup Porter||American Porter||5.6 %||5.5 Gallon(s)|
|10/4/2019||Imperial Zampa||Specialty IPA - Black IPA||8.5 %||5.5 Gallon(s)|
|9/6/2019||Wicked Bailey Ale||Unknown Style||7.2 %||5.5 Gallon(s)|
|8/23/2019||Little Rizzo's Barleywine||American Barleywine||12.5 %||5 Gallon(s)|
|7/27/2019||Smalls||American Pale Ale||5.3 %||5 Gallon(s)|
|7/27/2019||Home Grown IPA 2||Unknown Style||7.1 %||5.5 Gallon(s)|
|7/20/2019||Brother Rizzo's Belgian Pale Ale||Belgian Pale Ale||5.3 %||5.5 Gallon(s)|
|6/28/2019||Centennial Smash||Unknown Style||6.3 %||5.5 Gallon(s)|
|6/21/2019||Rizalt||Altbier||5.5 %||5.7 Gallon(s)|
|6/15/2019||Riztoberfest 3||Märzen||6.0 %||5.7 Gallon(s)|
|5/11/2019||Rizhefy||Weissbier||4.6 %||5.5 Gallon(s)|
|5/11/2019||Clone Of Vienna Amber||American Amber Ale||6.0 %||5.5 Gallon(s)|
|4/30/2019||Little Willy||American Pale Ale||6.1 %||5.5 Gallon(s)|
|4/19/2019||Hop Mania||American IPA||6.0 %||5.5 Gallon(s)|
|4/14/2019||Clone Of Citrus Kolsch||Unknown Style||6.0 %||5.5 Gallon(s)|
|4/7/2019||Clone Of Tiny Bottom Pale Ale||Unknown Style||6.1 %||5 Gallon(s)|
|2/22/2019||Rizzo's West Coast Citrus||American IPA||6.7 %||5.5 Gallon(s)|
|2/22/2019||Mosaic IPA||American IPA||7.5 %||5.5 Gallon(s)|
|2/8/2019||Orange Belgian Ale||Unknown Style||6.5 %||5.25 Gallon(s)|
|1/24/2019||Chocolate Milk Stout||Sweet Stout||6.0 %||5.3 Gallon(s)|
|12/18/2018||Winter Amber Ale||Unknown Style||4.6 %||5 Gallon(s)|
|12/15/2018||Base Kolsch||Unknown Style||4.8 %||5.5 Gallon(s)|
|12/14/2018||El Dorado Scooter||American IPA||6.0 %||5.5 Gallon(s)|
|12/7/2018||St. Rizzo's Abbey Ale 2.0||Belgian Dubbel||7.8 %||5 Gallon(s)|
|11/1/2018||The Glazed Donut||Unknown Style||4.8 %||5.5 Gallon(s)|
|11/1/2018||Coconut Joy||Baltic Porter||6.8 %||5.5 Gallon(s)|
|10/18/2018||Smashcade||Unknown Style||6.4 %||5.5 Gallon(s)|
|9/2/2018||Zampa 3||Unknown Style||6.2 %||5.5 Gallon(s)|
|8/19/2018||St. Rizzo's Abbey Ale||Belgian Dubbel||6.7 %||5 Gallon(s)|
|8/7/2018||Leons Nectarine Pale||American Pale Ale||6.2 %||5 Gallon(s)|
|8/7/2018||Leon's Apricot Brown Ale||American Brown Ale||7.3 %||5 Gallon(s)|
|8/3/2018||RPA 313 - Rizzo Pale Ale||Unknown Style||6.1 %||5.5 Gallon(s)|
|8/3/2018||Riztoberfest 2||Märzen||6.5 %||5.7 Gallon(s)|
|6/30/2018||Scooter 3.0||American Pale Ale||6.5 %||5 Gallon(s)|
|6/7/2018||Savanna Peach||American Wheat Beer||5.9 %||5 Gallon(s)|
|5/23/2018||Cascade Smash||American IPA||6.3 %||5.5 Gallon(s)|
|5/3/2018||Summer Hefe||Weissbier||4.1 %||6 Gallon(s)|
|4/6/2018||Home Grown IPA||Unknown Style||6.5 %||5.5 Gallon(s)|
|3/24/2018||Baby Zampa||American IPA||5.8 %||5 Gallon(s)|
|3/17/2018||Sanctuary Imperial Stout||Imperial Stout||11.2 %||5.5 Gallon(s)|
|2/26/2018||Scooter 2.0||American Pale Ale||6.2 %||5.5 Gallon(s)|
|1/19/2018||Tripel Zero||Belgian Tripel||9.6 %||6 Gallon(s)|
|12/31/2017||Riztoberfest||Märzen||6.9 %||5.7 Gallon(s)|
|12/27/2017||Cuckoo For Coconut||American Pale Ale||7.8 %||5.5 Gallon(s)|
|12/4/2017||Deathclaw IPA||Double IPA||9.0 %||5 Gallon(s)|
|10/17/2017||Winter Oatmeal Raisin Cookie||American Porter||6.3 %||6 Gallon(s)|
|10/11/2017||Bailey Brown Ale||American Brown Ale||5.6 %||5.5 Gallon(s)|
|10/11/2017||Rizzo Red||American Amber Ale||5.0 %||6 Gallon(s)|
|10/6/2017||Chinook RTZ 4||Belgian Dark Strong Ale||8.7 %||6.5 Gallon(s)|
|9/9/2017||Zampa IPA||American IPA||7.1 %||5.5 Gallon(s)|
|8/31/2017||Three Hop Scooter||American IPA||6.2 %||5.5 Gallon(s)|
|8/16/2017||Coconut Pale Ale||American IPA||6.4 %||5.5 Gallon(s)|
|7/1/2017||Dr Palepper||Unknown Style||6.3 %||5.5 Gallon(s)|
|6/7/2017||Leftover IPA||American IPA||8.4 %||5 Gallon(s)|
|5/31/2017||Scooters Catch a Ride IPA||American IPA||7.0 %||5 Gallon(s)|
|3/4/2017||RTZ III||Belgian Dubbel||9.3 %||5.5 Gallon(s)|
|6/9/2016||Rizero - Hoppy Scooter||American Pale Ale||5.2 %||5.5 Gallon(s)|
|4/16/2016||Sugardaisy Porter||American Porter||6.8 %||5.5 Gallon(s)|
|2/12/2016||Rizero - Scooters Pale Ale||American Pale Ale||5.9 %||5.5 Gallon(s)|
|2/7/2016||RTZ II||Belgian Dubbel||7.3 %||5.5 Gallon(s)|
|1/22/2016||Rizero Sanctuary Imperial Stout||Imperial Stout||10.2 %||5.5 Gallon(s)|
|11/24/2015||Rizero Imperial RTZ||Belgian Dark Strong Ale||10.3 %||5.5 Gallon(s)|
|11/24/2015||RPA - Rizero Pale Ale||Double IPA||9.1 %||5 Gallon(s)|
|10/30/2015||Rizero Whisky Stout||American Stout||4.7 %||5 Gallon(s)|
|10/9/2015||Rizero RTZ||Belgian Dubbel||6.4 %||5 Gallon(s)|
7/2/23 - Mashed in at 9:35am with a stating temp of 145, held for 20min. Turned temp up to 156 and held another 20min. 3rd step, turned temp up to 160 held for 20min then up to 169 for mash out for 15min. Started run off at about 11:15am. Finished runoff at 12:20pm.
6/11/23 Started first mash step (145) at 9:40, will mash 20 min. Raised temp to 160 for 45min, added about 1 gal of 200 water from the HLT to speed up the rise in temp. This worked well, hit 160 by 10:05. At about 10:50 raised temp to 169. This took 8min then held for 15min. Run off started at 11:13 and ended at 11:45, about 35min. Boil started around 11:48 with 8 gals at 1.052. At the end of the boil and chill I had 5.75 gals at 1.065. This gave me 5 gals in the fermenter. I could only ...
Mashed in at 11:06am, 164 strike temp. Started mash at 11:10am 152. Stirred the mash every 15min. Started recirculating Vorlof at 12:10. Set temp on mash tun to 168, reached at 12:24pm. Stared Run Off to kettle/Sparge at 12:29pm.
10/29/22 - Mashed in at 10:55am. Started mash at 11:00am using 4 step (stir every 15 min). Had to set the temp on the mash to 147, she only set to odd numbers. Stared run off at 12:20. Boil started at 12:50.
9/3/22 - Started mash around 9:50am. Mashed for an hour then turned the temp up to 170 for mash out while recirculating till clear. Once clear started run off into kettle at 11:13. Run off ended at 11:42 (29min). Boil started as I was getting to 7.5 gal so started at say 11:43. Pitched yeast at 1:45pm @ 73
Started mash at 9:13am. I forgot to add the lactic acid to the strike water before adding the grain so it was added at about 9:28am. Hope this doesn't pull efficiency down too much. Nope, efficiency was up a little with a pre boil gravity of 1.054. this is 3 points over planned. Got 5.75 gals at 1.064 (2 points over plan) in the fermenter, once I added the yeast starter it is sitting just a hair under 6 gal. I will need to put a blow off tube on this one.
3/24/22 - Water Additions * Gypsum 1g/1.2g * Calc Chloride 4g/5g * Epsom Salt 2g/2.5gWater Profile * Ca-91 * Mg-14 * Na-7 * Cl-122 * So-102 * Chloride/Sulfate Ratio 1.19 * pH-5.43.Stirred mash at the 30min. mark. Pitched Yeast at 1:20pm.
Water Additions - 2g Gypsum / 2g Calc. Chloride / 2g Epsom Salt / 1mL Lactic AcidWater Profile - 66 Ca / 13 Mg / 7 Na / 57 Cl / 128 SO4 / Cl/SO Ratio .45Half way into mash I gave it a good stirring.Stirred again at end of mash adding in 1gal of 185 water for mash out. Set temp on mash tun to 168 and vorlofed for 13min before starting run off and sparge. Run off took about 30min.5/6/22 Dry Hopped with 1.5oz Citra. Gravity at this time is 7.2 Brix this comes out to be 1.007 FG and about 7.6% ...
Strike temp 152, once all grain was in it came down to 150 (9:00am). This thing holds temp well, also made sure to lower the temp setting to 147 (it wouldn't do 148). 15 min in I bump the setting up to 149, I didn't like that it would drop to 145 before kicking on. Also have re-circulation pump running. 1/2 way through gave it a good stir. After an hour put 3 scoops 200 water in and stirred it. put the temp up to 170 and recirculated for 13 min. Started running off into kettle at 10:25. ...
Mashed in at 9:15. Mash tun started at 159, once all grain was in it was down to 154. Stirred it around and hooked up re-circulation lines temp was right at 152. Started mash timer at 9:25 with mash at temp 152 and re-circulating. Digiboil is set at 152 with the 1000w on. 1/2 way through the mash I gave it a good stir. Temp holding well between 152-149.
Set strike temp at 164, mashed in and only lost 2. Stirred it around a few min got it down to 158. started re-circulation and got temp down in a few more min. Need to try starting just a couple degrees above mash temp.
With strike temp at 163 my mash-in temp was 154. started re-circulation right away and 6 min in it was at 152. At 10min in it's at 150 and heat hasn't come on. At 149 heat kicks on, so 3 swing, I was hoping for just one or two at most.
Mash Stated at 153.5, 15 min in and it's at 152.4. That's a 1.1 lost in only 15min. 1/2 way it's at 151.2 and in the end it was 149.4. Got temp up to 159.4 for a mash out and recirculated for 13 min before transferring to brew kettle. Started sparge at 10:00 and finished at 10:31. Have about 5.4 gal in the fermenter, pitched yeast at 12:15pm.
Mash started at 154.9, 15 min in it was at 153.1, half way it was at 152.2, 45 min in it was at 150.6, and ended at 150.4. Had a hard time chilling, the ground water just isn't cold enough. Got it down to 79, the yeast cake from Riztober was the same so I transferred onto it. Should work out fine, I'll know soon.
Mash temp started at 153, 15 min in it was at 151.7, at the half way point it was down to 151, at 45 min it was at 150.4, and at the end it was at 149. Loss of 4 over the hour, this is the same as always.
5/29/20 Starting very early 5:30am trying to be done by noon. Mash temp started a bit low at 151.2, at the half way mark temp was down to 148.5. Down 3 in 30 min, this is not what I wanted, I was hoping to end at 148.
Hit mash temp right on the money (155.4), after 15min I was at 154.8, at the half way mark I had 153, at 45min in I had 152.4, and at the end it was at 151.2. Got mash out temp up to 160, let sit 5min the recirculated for 13min before starting transfer. When I checked per-boil gravity I got 1.050 so I guessed it would be about 1.052. But Now that the sample has cooled I get 1.054. Post boil gravity came out one point over my anticipated at 1.067. Pitch yeast at 12:15, I got started early ...
Mash - Start 154.4/ 15min-152.8 / 30min-151.9 / 45min-150.6 / End-149.9Added 4 scoops 200 water brought it up to 158, let sit 5 min before sparging.Recalculate for 13min. Then transferred to boil kettle till I got 7.25 Gals.Boil began at 12:38pm and ended at 1:38pm. Chilled down to 75 and pitched yeast at 2:00pm.
1/2 way mash temp at 151.4.
12/14/19 Brew day - Started by making a 2lb. batch of Candy Sugar. Started mash at 156, at 15min in it was at 154.2. 1/2 way I added in dark malts(Special B & Black) temp was at 150.4. The grain pulled the temp down more than I thought it would.
10/12/19 Hit a starting mash temp of 154.6. Added in the Chocolate Malt with 20min left in the mash, temp was down to 151.2. Ending mash temp was 148.6. Preboil gravity came out to be 11 brix/1.044, this under what brewgr said but I think it will be ok in the end because of the Lactose. I was right got an O.G. of 1.069, this is higher than I planned.10/27/19 Rack Day. Put the cocoa nibs/vodka mix in a depth charge and transferred the beer though it into the secondary. Got a brix of 9.5, ...
172.2 in mash before mash in. gave me 157.1, started mash time at 156.7. At 15 min in I'm at 155.7. Put dark malts in with 20 min left temp was at 153. Ending temp was 152.2. Stirred in 1gal water at 180 let stand 5 min before starting vorlof.10/24/19 Dry Hopped with about 1oz Willamette.10/25/19 Added about 1oz of El Dorado to the dry hop basket.
165.9 strike. Gave me 154.9 staring mash temp. At 30 min temp was at 153.4. At the end of the mash I stirred in 1 gal of 190 water for mash out and let stand 5 min. Recirculated for 8 min before slowly sparging into kettle. Sparge took about 30 min. Got a pre-boil gravity of 1.053. 7/29/19 Yeast is getting a very slow start, its been 24 hours and it's just starting to show signs that something is going on. I was expecting this to take off quickly.
6-30-19 Hot day mash started at 152.8 and with only 20 min left it was still 151.7. So only lost 1.1 in about 40 min. Ended with 150.8 so in a hot summer day I only lose about 2.
4/5/19 Made starter with 200g DME, 50g corn sugar, 1/4t. yeast nutrient, about 3 hop pellets and 1T. of raisins in 3L water. Boil for 15 min and got an O.G. of 1.050. Cooled and pitched yeast at 10:30am.4/6/19 Brew day - Halfway through mash and temp is 154.5, a loss of almost 2 in 30 min. Pitched yeast at 2:30pm.4/28/19 Racked it to stainless brew bucket. RG 1.015. Is tasting very good at this point.
2/7/19 Made a yeast starter with 2L water, 425g Pale DME, 1/2 tsp. yeast nutrient and about 5 hop pellets ([email protected]). This gave me a O.G of 1.045, then pitched the yeast around 7pm.2/8/19 5:00pm Starter is go strong, should work out well.2/9/19 Water in HLT was 170 this gave me 164 in the mash tun so I lost 6 in transfer. Mash seemed very thick and I missed the temp, I got 145-146. Added 2qts boiling water and this gave me 151.9. This took about 19 min so I mashed for another 60 mins. ...
12/27/17 - Did yeast starter with wort from the end of the mash of batch 53 and yeast harvested from batch 49 (WLP575). 12/29/17 - Good brew day, all went smooth. I used hop bags this time for the hops and coconut. I got a tight mesh nylon bag for the hops and it held back most of the hop material. Had a lot less break in the brew kettle at the end. I will use this from now on. This is the first time I use oxygen and fermentation seems to have started much faster. Pitched yeast at 2:20PM ...
#5312/18/17 Started yeast (WPL-575) at 4:30 with 245g of light DME, 2L water, 6 Mosaic hop pellets and 2 tsp of yeast nutrient. 12/20/17 I screwed this up a bit, I was thinking my strike temp was 162°. So I thought I nailed but I was about 3° low. Also I didn't check the grain temp and I think it was around the 58°. All of this gave me a mash temp of 149.7, I heated a gal of water up to a boil and added it to the mash. So it mashed at 149° for 15min and at 153 for 45min.12/21/17 ...
11/3/17 Did a yeast starter with 2 jars of WLP575 harvested from RTZ 4 batch and 2qts of wort pulled from the end of the mash of RTZ 4. 11/4/17 Get started around 12:15pm was a good brew day. Pitched yeast at 4:30pm. This one took off quickly, by 9pm it was going strong.11/5/17 I should have put a blow off tube on this. Just like the last time I used this yeast it blow the top off.
10/20/17 Brew Day. All went well, I did this and the Brown (Bailey Brown Ale) at the same time. I staggered them by about 15min to give me time to set up for each stage but it still kept me running the whole time. I think it worked out well, other then I had too much volume in this one and missed my OG by about .005. It will still be good just a hair lower ABV. Ended up with just a touch over 5 gals. in the fermentor. 11/11/17 Keg/Bottling Day - I bottled 6-12oz bottles with a tsp of corn ...
10/20/17 Brew Day. All went well, I did this and the Rizzo Red at the same time. I staggered them by about 20min to give me time to set up for each stage, it still kept me running the whole time. I think it worked out well.11/11/17 Keg/Bottling day - I bottle 6-12oz bottles with a tsp of corn sugar in each and put the rest in the Keg. In the end I think I ended up with about 4.5 gals out of this batch.
10/12/17 Made yeast starter, 2L water with 245g light DME, 5 hop pellets and 1/4tsp yeast nutrient in a 2L flask on a stir plate. Did this at 7:45am and at 7:15pm there was no change at all, it had me a little worried. By 8am on 10/13 it was chugging away just fine.10/14/17 Brew Day. Had a little trouble hitting my strike temp. Needed 165 but over shot it, was at 170. Moved it to mash tun and it dropped to 162 so I pulled a couple gallons off heated it up to 170 mixed back in, this the 165. ...
9/9/17 Steeped the grain for 45min in 2 gal. water at 160?. Rinsed with 1gal at 170? then added to brew kettle with 4gal water and the LME. Pre boil gravity is 1.052. OG is 1.069, have 5.5 gal in fermentor. Pitched dry yeast strat into fermentor. 9/27/17 Dry hopped today, plan on bottling on 10/1. Brix of 9 (1.015).
9/1/17 Made yeast starter with yeast from batch #44, US 05, in 1800 mL. of wort at 1.044 on stir plate.9/2/17 Good brew day, all went well. OG 1.062 so a little higher then was expected. 9/22/17 Put in dry hops, going to bottle on sun (24th) so it will only be in about 2days.
8/18/17 Did starter 6:30am, using 200g DME and 2L water. Boiled 13min, got 1600mL at 11.3 brix (1.045).8/19/17 started to steep grains around 10:50 a.m. Sparge at 11:40 a.m. . Steeped in 2 gallons water and sparge with one gallon. Boil started at 12:05 p.m., pre boil gravity 11 brix (1.044). Followed timing schedule for hops. Boil ended at 1:08 p.m., final gravity 15 brix (1.061). This is right on the money where I want to be. Started chilling at 1:20 p.m. at 170/1:45pm. Pulled bag with ...
7/1/17 Got a yeast starter going with a jar of US 05 from Catch A Ride IPA. This took off in just a couple of hours.7/2/17 Brew Day - 8:30am yeast starter has gone full krusen and is beginning to slow down.
6/16/17 Got the yeast starter going with 170g DME and 1600mL water.6/17/17 Brew day went well overall, had some temp issues in mash. I need to get a fast and reliable thermometer. This time I may have crushed the grain too much, it went through the false bottom of my mash tun. It still worked well but sucked up a couple of pieces of malt here and there. Pitched yeast in around 3pm and by 7pm had full kraeusen going. Pitched in 1oz of dry hops at 8 with fermentation rolling vigorously. ...
6/11/17 Brew day seemed to go well but I didn't get the efficiency I should have. I think I under crushed my grain, I was afraid of over crushing and getting a stuck sparge. The other thing may be the fact that the grain I used was about a year old. Got it free with the grain mill, it seems to smell and taste ok but maybe it lost some starch convertibility in that time. Also I tried not to get to much brake material in the fermenter and lost more then I should have. This is my first all ...
4/8/16 - This was a great brew day, everything went smooth, Numbers came out higher the I was expecting and I have made adjustments to the brew sheet to account for this. First the extended steep time brought up the Per. Boil gravity to something closer to a mash and I think the raisins added to the O.G. I did a 2L. starter with Lallemand Abbaye yeast and it seems to have taken off the a bang. Brew looks good and smells good. I think this may be my best Belgian yet, it is all up to the ...
2/18/17 Started yeast at 9:00pm. 1000mL @ 1.062 with 1pk Safale S-04 on stir plate.2/19/17 Started smoking the malt around 8:00am. At 10:45 put water on and put malt on at 11:00 to steep for about 25min. I didn't have a malt sack so I had to strain off the malt and rinse it in the strainer with the other gallon of water. Got it back up to boil at 11:50 and added LME. Followed Instructions listed, all went well with an O.G. of 1.0676. Did a slow cool down and pitched yeast at 6:00 pm. I ...
6/10/16 Started yeast at about 7:30 pm. Used 1500 ml. water to 1 cup DME (5.5oz.) giving me an O.G. of 1.048. Put in a 1/4t. yeast nutrient just to help it along and set on stir plate.6/11/16 Yeast is coming along well at 1:00pm. Started with step 1 of instructions at 2:30. Pitched yeast at 5:30. All went well6/12/16 Very active fermitation, looks good smells good.6/14/16 Activity has all but stopped, it has been warm hope all is well.6/26/16 Didn't have a chance to rack so today is ...
4/9/16 Started yeast at about 4pm with a jar of WLP575 from batch 33, harvested on 10/21/15. Starter mix was 1000ml water with 210g LME boiled for 15min. Added 1/4tsp yeast nutrient the last 3min. This came out to be 1.072, a little higher than I wanted but it will work. Next time I'll only use 195g LME.4/10/15 Starter is going strong. Brew session went well, started at about 11am and pitched yeast by 1:30pm.4/20/16 Racked to secondary. Gravity is at 1.011.4/30/16 Bottling day, F.G ...
2/12/16 Started yeast at 8:15pm, on stir plate.2/13/16 Yeast is going good. Started grain steep at 11:32am. Boil started at 12:40pm, from there followed instruction list. Pitched yeast at 2:15pm.
1/23/16 Put 2oz of medium tasted Hungarian oak chips and 5oz American oak chips in a 1qt mason jar and topped it off with Jack Daniels. Next got my yeast starter going using a jar of Safale 05 I harvested from a previous batch and 1 liter of wort at about 1.070. Put starter on stir plate till its time to pitch when I brew tomorrow. 1/24/16 Started heating water at 11:40am. Hit 160° and put grains in at 11:54am steeped at 160° for 25min, rinsed grain with 1.5gal water at 160°. STEP 4 in ...
Racked to secondary on 12/12/15. Did not have enough bottles to bottle this batch until 12/26/15 so it had to sit a month before I could bottle it.2/26/16 This batch did not work out. After two months in the bottle there is still zero carbonation. I think the yeast survived sitting in the higher alcohol environment. It taste pretty good flat and even better if I force carbonation into it, but I do need to up the hops a bit.
10/30/15 Put the 2.5oz of oak chips in a half pint mason jar and toped of with Jack Danells, sent aside till it's time to rack to secondary. 10/31/15 Ok I had some Bird Dog Maple Whiskey, so I poured off the Jack and put in the Maple. Hoping it will give just a hint of maple.
10/10/15 Started boil at 11:30am, turned off heat to add the LME and the DME and stirred in well. Turned heat back on at 11:40. Wort started to boil at 11:52. Added Perle hops at 12:27. At 12:42 added candi sugar. Flame out at 12:52 and put in Willamette to steep for 10 min. Pulled hops at 1:04 (temp was at 180?) 1:11 temp was at 170?, put pot in cold water bath. At 1:22 temp was at 125?. By 1:45 temp was at 98?, transferred wort to primary with 2 gal cold water. Crap that brought ...