I've been homebrewing since 1998. I converted to all grain brewing sometime around 2013, started kegging around the same time and most recently started experimenting with yeast culturing and banking in 2015. I like brewing different styles but am still working to brew the perfect IPA. I'm growing Cascade, Columbus, Chinook and Nugget hops in my back yard. All I'm missing now is the barley :)
| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 4/4/2020 |  Bourbon Barrel Stout 2020 version |
Imperial Stout | 8.3 % | 5 Gallon(s) | |
| 2/23/2020 |  Experimental California Common |
California Common | 5.0 % | 5 Gallon(s) | |
| 11/24/2018 |  Bourbon Barrel Stout 2018 version |
Imperial Stout | 8.6 % | 4.8 Gallon(s) | |
| 12/17/2017 |  Ryans Double Black Lager |
Munich Dunkel | 6.4 % | 5 Gallon(s) | |
| 11/23/2016 |  Ryans New England IPA |
American IPA | 6.2 % | 5 Gallon(s) | |
| 9/5/2016 |  Ryans Russian Imperial Stout 2016 |
Imperial Stout | 7.9 % | 5.1 Gallon(s) | |
| 10/4/2015 |  Ryans Bourbon Barrel Russian Imperial Stout- 2015 |
Imperial Stout | 8.7 % | 5.5 Gallon(s) | |
| 5/3/2015 |  Ryans IPA take 6 |
American IPA | 6.6 % | 5.5 Gallon(s) | |
| 3/21/2015 |  Ryans California Common |
California Common | 6.9 % | 5.5 Gallon(s) | |
| 3/21/2015 |  Ryans Double IPA All-Grain II |
Double IPA | 10.3 % | 5.1 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
Sailracer
5 years ago
Sailracer
5 years ago
Sailracer
6 years ago
Sailracer
7 years ago
Sailracer
9 years ago
Volume came out too large for the 5 gallon keg. Didn't boil off enough?
Sailracer
10 years ago
Sailracer
10 years ago
OG came out low compared to the predicted number, but I don't know why. I usually end up pretty close.Rack to secondary on 5/23. Gravity at 1.014.
Sailracer
10 years ago
1 Gallon into glass carboy with dry yeast packet (rehydrated for 30 min).1 Gallon into glass carboy with 120ml of liquid yeast starter (~70B cells)3.5 Gallons into fermentor bucket with 480ml of liquid yeast starter (~290B cells)Aerated each fermentor for 30 minutes with 2 micron stoneKept at 60F for 16 hours during lag phaseMoved to 51F for fermenting3/21 Fermentation check- 1.020. Continue at 51F3/23 Fermentation check- 1.020. No change. Bring up to room temp for 2 days3/25 Fermentation ...
