Formerly Nectar of the doGs FemtoBrewery.
Brewing beer, wine, cider, mead, soda, kombucha, etc.—in three countries, on two continents—since 1988!
| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 10/2/2016 |  Robust Porter |
American Porter | 6.1 % | 5 Gallon(s) | |
| 10/1/2016 |  The Bitter Earl English Pale Ale Recipe |
Strong Bitter | 5.3 % | 5 Gallon(s) | |
| 9/21/2016 |  Rosie Raccoon |
Unknown Style | 4.7 % | 11.3 Liter(s) | |
| 9/20/2016 |  Cherry Fever Stout |
American Stout | 6.4 % | 11.3 Liter(s) | |
| 9/19/2016 |  Kecklin' Corbie Scottish Wee Heavy |
Wee Heavy | 7.4 % | 11.3 Liter(s) | |
| 7/30/2016 |  The Otter Hefeweißbier |
Weissbier | 4.6 % | 11.3 Liter(s) | |
| 6/24/2016 |  Chéri Saison |
Saison | 5.7 % | 5 Gallon(s) | |
| 4/27/2016 |  Ár dTermoinn Granola Steam Ale |
California Common | 5.3 % | 11.3 Liter(s) | |
| 2/2/2016 |  Hook Norton Double Stout clone |
Unknown Style | 5.1 % | 5 Gallon(s) | |
| 2/2/2016 |  Remnants of a Brewing Day Schwarzbier |
Munich Dunkel | 4.9 % | 11.3 Liter(s) | |
| 2/2/2016 | 1926 Barclay Perkins London Dark Lager Extract |
Unknown Style | 5.3 % | 6 Gallon(s) | |
| 2/2/2016 | 1926 Barclay Perkins London Dark Lager All-Grain |
Unknown Style | 5.3 % | 6 Gallon(s) | |
| 1/25/2016 |  Contritious Ordinary Bitter |
Ordinary Bitter | 3.6 % | 11.5001 Liter(s) | |
| 1/25/2016 |  Tom Browns Southern English Brown |
Sahti | 3.3 % | 11.5 Liter(s) | |
| 1/25/2016 |  Kitchen Sink Sweet Stout |
Sweet Stout | 4.9 % | 11.5 Liter(s) | |
| Date Added | Name | Style | ABV | Amount |
ThatBreweryCA
3/19/2017 12:00:00 AM
Added crushed grains to 4L cold Brita-filtered. Brought to a boil. Removed grains. Added malt extracts, gypsum, and boiling hops and continued to boil for 60min. Turned off heat. Added 7.5kg of previously frozen, unpitted, sweet cherries at 0min for 15min. Because the cherries were still half-frozen, and three times as much as specified in recipe, the wort settled in at about 95dF, rather than the expected 160-190dF. Added heat for the 15min, in an attempt to raise back to sterilizing ...
ThatBreweryCA
6/25/2016 12:00:00 AM
Had to substitute BC Goldings (7%) for the East Kent Goldings as out of stock. Ran with 20g/10g/10g at 60min/30min/10min. Had to substitute Wyeast Forbidden Fruit Yeast 3463 for the Belgian Saison 3724 as out of stock. Aimed to dough-in with 1 gallon filtered water 162ºF -- actually closer to 180ºF; settled at 174ºF and let it drop to 160ºF over 60min total. Did NOT manage a 170ºF mashout. Sparged to about 3.5 gallons. Topped up kettle to 4 gallons. Added 1 Tablespoon gypsum. Brought to a ...
ThatBreweryCA
3/2/2016 12:00:00 AM
Cracked grains way too fine using coffee burr mill, as grain mill MIA. Mixed grains with strike volume of 0.48L water @ 86?C and hit 151?F. Put in 160?F oven for one hour. Raised temp to 160?F over first 15 min. Mash slowly ramped up to 163ºF over the following 45min. Sparged directly onto extract in kettle with 14.86L water @ 78?C over 40min. Boiled for 60min following hops schedule. Cooled to 68ºF with immersion chiller. Whirlpooled and let sit for 15min. Syphoned 11.5L into primary, ...
ThatBreweryCA
2/21/2016 12:00:00 AM
Cracked grains way too fine using coffee burr mill, as grain mill MIA. Added extra filtered water (0.5L?) at 85?C to mash to thin it out a little. Forgot that would raise the initial mash temp (wound up about 174?F). Forgot to add gypsum at start of mash. Mashed too warm for target: started at 174ºF and finished at 171ºF in my 160ºF oven. Let sparge water get too warm: 190ºF at start, 170ºF by end of sparge. Sparged directly onto extract in kettle. Raised kettle to boil. Followed hops ...
ThatBreweryCA
2/14/2016 12:00:00 AM
Cracked grains way too fine using coffee burr mill, as grain mill MIA. Sparged for about 45min with water that maybe averaged 165?F. Next time would keep the sparge water on the stove and more consistently up to temperature (aiming for 170?F). Sparged directly onto the extract in the kettle. Took a solid 25min or longer to raise the kettle to a boil. Wound up with an extra 7 points of original gravity, and an extra 1L wort into the fermenter. NOTE: Total guess-work as to the IBUs of these 8 ...
