ctorx - Homebrewer Profile

ctorx

ctorx

7/1/2012
48
35

I started brewing extract beers in 2011 and quickly moved to All Grain brewing in early 2012. I use an igloo cooler for a mash tun and a keggle for a kettle. I batch sparge without any fancy pumps or tiered systems and I cool my wort using an immersion chiller. I prefer darker english ales and American IPAs. A few of my favorite commercial beers include Samuel Smith's Oatmeal Stout, Chimay Blue label, and Sierra Nevada's Estate Homegrown Ale.

New Session IPA - Attempt 2

New Session IPA - Attempt 2

by ctorx on 7/19/2016
All Grain | 8 Gallon(s) | American IPA | 4.1 % ABV
Sweet Brown Tammy - v2

Sweet Brown Tammy - v2

by ctorx on 5/13/2016
All Grain | 6.5 Gallon(s) | Unknown Style | 5.1 % ABV
Same as the previous version, only added some more malt to increase ABV which fell short the last time.
New Session IPA - Attempt 1

New Session IPA - Attempt 1

by ctorx on 4/21/2016
All Grain | 7 Gallon(s) | American IPA | 4.7 % ABV
Sweet Brown Tammy

Sweet Brown Tammy

by ctorx on 3/7/2016
All Grain | 6.5 Gallon(s) | Unknown Style | 3.8 % ABV
1.5L Yeast Starter

1.5L Yeast Starter

by ctorx on 2/27/2016
Extract | 1.652 Liter(s) | Unknown Style | 3.5 % ABV
12 Day IPA - Grain to Glass

12 Day IPA - Grain to Glass

by ctorx on 2/22/2016
All Grain | 6.25 Gallon(s) | American IPA | 5.8 % ABV
Alpine Nelson Variant

Alpine Nelson Variant

by ctorx on 12/4/2015
All Grain | 6.2 Gallon(s) | American IPA | 7.8 % ABV
Based on an Alpine Nelson clone that supposedly came from the brewery, and tweaked a bit based on preference and available ingredients. I couldn't find Southern Cross at my LHBS so I am using Sorachi Ace instead. The original recipe was scaled down from the supposed brewery recipe, so the units were fractions of pounds and ounces and hard to work with so I rounded up or down to whole units. I added 2oz hops for whirlpooling and upped the dry hop schedule a bit -- the original recipe ...
The Brown Tammy - Fall Edition

The Brown Tammy - Fall Edition

by ctorx on 11/20/2015
All Grain | 6.25 Gallon(s) | American Brown Ale | 5.1 % ABV
This is a a fall twist on The Brown Tammy which incorporates roasted chestnuts, maris otter, and some fuggles for added flavor.
1.8L Yeast Starter

1.8L Yeast Starter

by ctorx on 10/16/2015
Extract | 0.4755 Gallon(s) | Unknown Style | 3.9 % ABV
Warrior-Simcoe-Mosaic IPA

Warrior-Simcoe-Mosaic IPA

by ctorx on 10/14/2015
All Grain | 6.55 Gallon(s) | American IPA | 6.8 % ABV
Just James

Just James

by ctorx on 9/15/2015
All Grain | 6.75 Gallon(s) | American IPA | 5.9 % ABV
Very hop forward west coast style IPA with slightly less bittering. Clean, citrusy and moderately dry. If you are a hop head and you like hoppy beers, this recipe won't disappoint.
Weihenstephaner Hefe Weissbier - Sort Of - Clone

Weihenstephaner Hefe Weissbier - Sort Of - Clone

by ctorx on 9/7/2015
All Grain | 5 Gallon(s) | Weizen/Weissbier | 4.5 % ABV
This is based off of a clone of Weihenstephaner Hefe Weissbier, with slight adjustments.
1.5L Yeast Starter

1.5L Yeast Starter

by ctorx on 6/26/2015
Extract | 0.3963 Gallon(s) | Unknown Style | 3.9 % ABV
DJ2

DJ2

by ctorx on 6/26/2015
All Grain | 5.5 Gallon(s) | Imperial IPA | 8.6 % ABV
1L Yeast Starter

1L Yeast Starter

by ctorx on 4/24/2015
Extract | 0.2642 Gallon(s) | Unknown Style | 3.8 % ABV
1 Liter Yeast Starter @ 1.042 to generate roughly 200 billion cells from a single vial of liquid yeast. Based on the shaking method where you vigorously shake the starter whenever you think about it.
Baby James

Baby James

by ctorx on 4/21/2015
All Grain | 6 Gallon(s) | American IPA | 3.7 % ABV
Donnie Blonde

Donnie Blonde

by ctorx on 3/27/2015
All Grain | 6 Gallon(s) | Blonde Ale | 5.3 % ABV
Danimal

Danimal

by ctorx on 3/5/2015
All Grain + Extract | 6 Gallon(s) | Russian Imperial Stout | 12.3 % ABV
A hefty stout made in tribute to the modern jalapeno popper, a jalapeno pepper, filled with creme cheese, wrapped with bacon and cooked on a barbecue. The goal here is just the right amount of sweet, spicy and smoky.
Double James

Double James

by ctorx on 2/18/2015
All Grain | 7.6 Gallon(s) | Imperial IPA | 8.0 % ABV
A double/imperial IPA made with Citra, Amarillo and Nelson hops. This special tribute beer has double the hops, double the vision and double the trouble.
Experimental Lager

Experimental Lager

by ctorx on 12/20/2014
Extract | 3.05 Gallon(s) | Unknown Style | 4.9 % ABV
The Brown Tammy

The Brown Tammy

by ctorx on 12/20/2014
All Grain | 6 Gallon(s) | American Brown Ale | 5.7 % ABV
The Brown Tammy is an American Brown Ale born from the influence of malty English Ales. This dark brown malty beer is smooth, slightly roasty, drinkable, enjoyable and overall quite pleasant. Unlike English Brown Ales, there is no sweetness here but rather a well balanced beer perfect for any occasion.
ZOMG DIPA

ZOMG DIPA

by ctorx on 11/1/2014
All Grain + Extract | 7 Gallon(s) | Imperial IPA | 7.4 % ABV
Double IPA. Going for diversity in the hop schedule to get a more complex hop flavor and aroma.
Wet Hopped Mystery Double IPA

Wet Hopped Mystery Double IPA

by ctorx on 9/16/2014
All Grain + Extract | 4.5 Gallon(s) | Imperial IPA | 7.2 % ABV
This is a wet hopped IPA made with homegrown hops of an unknown variety.
Brown Moose Ale V4

Brown Moose Ale V4

by ctorx on 3/6/2014
All Grain | 6.1 Gallon(s) | Northern English Brown Ale | 5.1 % ABV
This version eliminates the coffee, simplifies the hop profile focusing on the last 30 minutes of the boil, and ups the mash temp by 2 degrees. I'm going for slightly less burnt, slightly less bitter, and a tad more body.
Dirty English Blonde

Dirty English Blonde

by ctorx on 3/4/2014
All Grain | 5.2 Gallon(s) | Unknown Style | 4.9 % ABV
A first attempt at a blonde ale using English malts, Hops and Yeast.
Brown Moose Ale V3

Brown Moose Ale V3

by ctorx on 1/29/2014
All Grain | 4.8 Gallon(s) | Northern English Brown Ale | 5.4 % ABV
This is take 3 on the Brown Moose Ale, a malty robust easy drinking brown ale. More to come when I've been formally introduced.
Black Imp

Black Imp

by ctorx on 12/20/2013
All Grain + Extract | 5.65 Gallon(s) | Russian Imperial Stout | 8.5 % ABV
This imperial stout packs a punch with a large and diverse malt profile, high IBUs for balance, and a dry fermenting yeast to keep things clean.
Winter Amber

Winter Amber

by ctorx on 12/4/2013
All Grain | 4 Gallon(s) | American Amber Ale | 8.0 % ABV
The Froth Monster

The Froth Monster

by ctorx on 11/6/2013
All Grain | 7 Gallon(s) | Imperial IPA | 6.1 % ABV
During the brewing process, this beer produced a wealth of froth, the likes of which I have never seen in all my days of brewing beer. The froth sought to overcome me and strip me of my senses...yet I didn't yield, conquered it, and welcomed the riches of this absolutely delicious IPA.
Persimmon Spice Ale

Persimmon Spice Ale

by ctorx on 11/6/2013
Extract | 2.5 Gallon(s) | Unknown Style | 5.0 % ABV
My sister owns a persimmon farm which has resulted in an abundance of Fuyu persimmons. They are semi-sweet fruits, with similarities to Pumpkin, so I thought it would be a good idea to make a beer with them in a similar fashion to a Pumpkin Spice Ale. Since this is the first time around, it will be a small and simple batch that focuses on the fruit and spies.
Pumpkin Spice Ale 2013

Pumpkin Spice Ale 2013

by ctorx on 9/18/2013
All Grain + Extract | 6 Gallon(s) | Unknown Style | 7.2 % ABV
Winter is coming and nothing rings in the harsh bitterness of winter like a big beer. This dark pumpkin ale is a hybrid of a brown ale and a pumpkin spice ale. After you throw back a few of these bad boys you won't be fretting about ghosts and goblins, no matter how scary they are.
Leftover Wet Hopped Ale

Leftover Wet Hopped Ale

by ctorx on 9/15/2013
All Grain | 1 Gallon(s) | Unknown Style | 4.9 % ABV
A small batch recipe thrown together with leftover frozen ingredients, homegrown wet hops and yeast from a previous batch. This was the smallest batch I've done in a year or so and it was nice being able to do everything indoors.
Brown Moose Ale V2

Brown Moose Ale V2

by ctorx on 9/12/2013
All Grain | 6 Gallon(s) | Northern English Brown Ale | 4.9 % ABV
This is the second iteration of Brown Moose Ale, a perfectly balanced, malty brown ale. I'm going for slightly more hop flavor and aroma so I've increased hop content and moved most of the hops to the late boil.
Brother-In-Law Brew

Brother-In-Law Brew

by ctorx on 8/12/2013
All Grain | 6 Gallon(s) | Belgian Blond Ale | 6.2 % ABV
I'm making this beer mainly for my brother-in-law. He's from Spain originally, and one of his favorite beers is Leffe Blond, which he can't drink anymore because he is Gluten-Free. This beer is a blind attempt at recreating a beer that I have never tasted. Fingers crossed. By the way, the Clarity Ferm enzyme is known to break down gluten proteins, making barley based beer safe for some people with Celiac Disease.
Brown Bog Ale

Brown Bog Ale

by ctorx on 6/13/2013
All Grain | 5.5 Gallon(s) | American Brown Ale | 5.7 % ABV
An american brown ale so thick and malty, one can easily fall into it and become mummified, forever preserved in their favorite beverage. NOTE, this recipe didn't originally call for the Brown Sugar...I had an issue with mash efficiency (likely due to using softened water by mistake), so I had to supplement with brown sugar. If you make this recipe, aim for 72% and nix the brown sugar,
Symmetry Session IPA

Symmetry Session IPA

by ctorx on 4/23/2013
All Grain | 5 Gallon(s) | American IPA | 3.8 % ABV
This is a super hoppy, mildly bitter session IPA that is refreshing and perfect for drinking in the early afternoon on those hot summer days. It pours a thick white foamy head that shrinks down to an 1/8 inch as you drink, leaving sticky white lacing the full length of the glass. It's flavors are primarily grapefruit and pepper, which subtle hints of pine. At only 3.8% alcohol, this session IPA can be enjoyed pretty much anytime, but be prepared for the hops...
Pale Mango

Pale Mango

by ctorx on 4/20/2013
All Grain | 5.5 Gallon(s) | American Pale Ale | 4.9 % ABV
This recipe is based on two very good things. First, this recipe is cloned from a friend's Pale Ale that was absolutely spectacular. I thoroughly enjoyed it every time I drank it. The second is Trader Joe's unsulfered and unsweetened dried mango. Several of the packages of Mango had a light bitterness that balanced perfectly with the sweetness of the dried fruit. The first time I had it, I knew I wanted to use it in a homebrew. Combined with the great Pale Ale recipe, I think this will ...
Brown Moose Ale

Brown Moose Ale

by ctorx on 4/5/2013
All Grain | 6 Gallon(s) | Northern English Brown Ale | 4.7 % ABV
A perfectly balanced, malty brown ale well suited for bringing in the warming of late spring and early summer. This full bodied dark brown is darker than a traditional English brown ale, less sweet and has just the right amount of bitterness. If you've enjoyed New Castle or Smithwicks but wanted something maltier and with more body, then this beer is for you. I designed this recipe to satisfy the beer tastes of my wife and she was quite pleased with the result..
Porridge Ale

Porridge Ale

by ctorx on 11/8/2012
All Grain | 5.5 Gallon(s) | Oatmeal Stout | 6.0 % ABV
This IS your grandmother's Oatmeal Stout. It is a mild malty stout with pleasant caramel and chocolate flavors. It drinks wet and pairs great with meals high in starches such as mashed potatoes. The chocolate balances perfectly with the caramel and maltiness making this a very smooth and enjoyable beer. It would be especially smooth if kegged using nitrogen.
Pumpkin Spice Ale

Pumpkin Spice Ale

by ctorx on 9/17/2012
All Grain | 5 Gallon(s) | Unknown Style | 5.7 % ABV
This will be my first attempt at a Pumpkin Spice Ale to bring in the next few months of holidays, family gatherings, and gluttony. This recipe is based off of several different sources. The primary structure comes from a few other online recipes that were almost identical and some minor tweaking from a recipe in the book "The Complete Homebrew Beer Book".
London Style Porter

London Style Porter

by ctorx on 9/13/2012
Extract | 5 Gallon(s) | Robust Porter | 5.7 % ABV
This is a simple London style Porter that presents itself like dark coffee with hints of maltiness and smokiness. There is just the right amount of sweetness that makes the brew drink easy.
Belgian Strong Dark Ale

Belgian Strong Dark Ale

by ctorx on 9/13/2012
Extract | 5.5 Gallon(s) | Belgian Dark Strong Ale | 7.6 % ABV
I found this recipe in a homebrewing book and was hoping that it would turn out like the Chimay Grand Reserve Blue Label (which is one of my favorite beers). Unfortunately, it was nothing like the Chimay Grand Reserve, but it was very tasty. This beer packs a punch with a dominating maltiness and smoothness that allows the ~9% alcohol to sneak up on you.
British Black IPA

British Black IPA

by ctorx on 9/13/2012
All Grain | 5 Gallon(s) | Unknown Style | 6.3 % ABV
This was the first recipe that I designed and also my first All Grain batch. I took an existing British Brown Ale Recipe and fused it with an American IPA Recipe to make a Black IPA. Overall the beer is quite interesting and satisfying. It offers a nice flavor profile with hints of biscuit and cherries while kicking you in the face with some serious bitterness. My suggestion to anyone making this recipe...back off the bitterness just a bit, or add some additional malt. If the IBUs for this ...
Fat Tire Clone

Fat Tire Clone

by ctorx on 9/9/2012
All Grain | 5.5 Gallon(s) | American Amber Ale | 5.4 % ABV
Fat Tire is one of my favorite mainstream beers. This is my first attempt at making a Fat Tire clone and while it does not taste exactly like Fat Tire, it is close. The Caramel really stands out in this beer, both in Aroma and Taste, something I don't get out of Fat Tire. All in all, this turned out to be a wonderful Amber Ale and I'd be glad to make it again.
British Brown Ale

British Brown Ale

by ctorx on 8/8/2012
Extract | 5 Gallon(s) | Unknown Style | 4.8 % ABV
This was my first home brew. It fails in comparison to the all grain brews that I make now, but this was a pretty good beer. It lacked any real complex flavor profiles but still ended up being a smooth and easy to drink brew.
Simple Saison

Simple Saison

by ctorx on 8/8/2012
All Grain | 5 Gallon(s) | Saison | 5.9 % ABV
The best part of this beer was the efficiency I achieved. Normally I have an efficiency around 75% but with this beer I hit 85%. I'm not a big fan of Saison brews, but I wanted to try something different. The head retention and carbonation were excellent but the taste was a bit too Saisony for my liking.
Almost a Pale Ale

Almost a Pale Ale

by ctorx on 7/1/2012
All Grain | 5 Gallon(s) | American IPA | 5.5 % ABV
This recipe was supposed to be an American Pale Ale...I was using Leaf Hops and when I opened the package and tasted them, they seemed stale and lacking the bitterness I was expecting. I decided to add a little extra to compensate. Needless to say, the recipe ended up being an American IPA but I still enjoyed every bottle. NOTE: The head on this beer is crazy (see photo). I used a wheat based DME for a yeast starter and primed with about 6 ounces of dextrose. I can't wait to brew this ...
Session Brown

Session Brown

by ctorx on 7/1/2012
All Grain | 5 Gallon(s) | Northern English Brown Ale | 4.4 % ABV
This Northern English Brown ale is mildly sweet with light bitterness and medium body. It offers a pleasant nuttiness as well as a mild biscuit flavor. The specialty grains really come through in this brew. It pairs well with red meats and heavy starches and because its ABV is less than 5%, this session ale can be enjoyed pretty much any time of the day.
New Session IPA - Attempt 2

Brew Session: New Session IPA - Attempt 2

by ctorx on 7/23/2016
 Water Infusion  Mash/Boil  Fermentation
Increased boil loss to 2.12 from 2 (due to heating mash water in 20 gal pot --- see version 1 of recipe) Need to evaluate process and water issues to get it dialed in, as it's really become quite unpredictable as of late. Dry hopped on 7/28/2016 10:50 PM - Will leave in for 3 days then cold crash and keg.
Sweet Brown Tammy - v2

Brew Session: Sweet Brown Tammy - v2

by ctorx on 5/14/2016
 Water Infusion  Mash/Boil  Fermentation
New Session IPA - Attempt 1

Brew Session: New Session IPA - Attempt 1

by ctorx on 4/23/2016
 Water Infusion  Mash/Boil  Fermentation
Trying something new -- I'll be adding an extra 1/2 gallon that I plan to throw out to help with keeping hop debris out of the fermenter. Trying something else new -- adding a little Calcium Chloride CaCl2 and Gypsum CaSO4 as recommended using this tool (http://www.brewersfriend.com/water-chemistry/). Target water salt additions will be (for 11.02 gallons RO water): Baking Soda: .5 grams Gypsum CaSO4 = 11 grams Calcium Chloride CaCl2 = 4 grams Specific Amounts: Mash - Gypsum: 5.739564428 grams Mash - Baking Soda: 0.2608892922 Mash - Calcium Chloride: 2.087114338 Sparge - Gypsum: 5.260435572 grams Sparge - Baking Soda: 0.2391107078 Sparge - Calcium Chloride: 1.912885662 Note, these additions are for the total water volume of 9.26 gallons, so it should be distributed as needed equally to the mash and sparge volumes. Collected .25 less water than expected, which I think was due to evaporation heating up mash/strike water. I used my 20 gallon pot to heat liquid
Sweet Brown Tammy

Brew Session: Sweet Brown Tammy

by ctorx on 3/12/2016
 Water Infusion  Mash/Boil  Fermentation
Cold Crashed on 3/21 FG was 1.017, which is much higher than intended, probably due to use of more crystal malt. The end result is what I was after in terms of sweetness, so next time, up the malts to get a bit more ABV out of it. Ideally this would be around 4.5% to 5% but in ended up at 3.8%.
12 Day IPA - Grain to Glass

Brew Session: 12 Day IPA - Grain to Glass

by ctorx on 2/28/2016
 Water Infusion  Mash/Boil  Fermentation
Need to up boil off volume to 2 gallons possibly. Also, should adjust wort shrinkage from .2 (which is for a 5 gallon batch) to .26 which is appropriate for a 6.5 gallon batch. Seemed to lose .25 gallons after chill. Dry hopped on 3/4/16 Cold Crash starting 3/7/16 Kegged on 3/9/16 3/21/2016 Didn't get the hop brightness I was after -- at about 1/4 keg gone (~3.75 gallons) I added a mixture of 1/3 water, 1tsp gelatin and 1/2 tsp gypsum with the hopes of getting the flavors to pop as intended -- primary theory here is that there is still yeast in suspension blocking the flavor. Next batch I will make using RO water and mineral additions.
Alpine Nelson Variant

Brew Session: Alpine Nelson Variant

by ctorx on 12/5/2015
 Water Infusion  Mash/Boil  Fermentation
Messed up slightly on this one -- my wort into fermenter was set to 6 when it should have been 6.5 so I ended up with less wort. I was aiming for 6.5 to leave .5 behind and ended up with 6.2. I anticipated the boil loss at 1.7 due to cooler weather but I think it was a tad off as well. I took a gravity reading after 11 days and it came in at 1.013. The flavor and aroma was not anywhere where I was hoping so I threw in 3 more ounces of nelson to dry hop for another 3 days. Also, I had used a hop bag to dry hop the original 5 ounces in an attempt to limit trub, but I ended up cutting the bag and setting the hops free in the wort. I'm thinking the bag was restricting surface area contact with the hops.
The Brown Tammy - Fall Edition

Brew Session: The Brown Tammy - Fall Edition

by ctorx on 11/21/2015
 Water Infusion  Mash/Boil  Fermentation
Warrior-Simcoe-Mosaic IPA

Brew Session: Warrior-Simcoe-Mosaic IPA

by ctorx on 10/17/2015
 Water Infusion  Mash/Boil  Fermentation
My wife had a baby last night, so today's brew day is a little extra special. Had a little extra water (about .5 gals) - boiled for an additional 13 minutes (a tad too long) ended up about 1/4 short of target, but ended up hitting my target OG and still filling my fermenter. Dry hopped on 10/21/2015 as fermentation has nearly stopped Gravity 1.018 on 10/27 Gravity 1.016 on 10/25 Began cold crashing on 10/26 - impatient? Maybe. 10/27 - Created gelatin solution by adding 1 tsp gelatin to 2/3 Cup water at 155F. Added the gelatin solution to a clean and sanitized keg, shook like crazy to get it coated on all surfaces. Transferred beer to the keg and started force carbonation at 40 PSI.
Weihenstephaner Hefe Weissbier - Sort Of - Clone

Brew Session: Weihenstephaner Hefe Weissbier - Sort Of - Clone

by ctorx on 10/3/2015
 Water Infusion  Mash/Boil  Fermentation
Just James

Brew Session: Just James

by ctorx on 9/19/2015
 Water Infusion  Mash/Boil  Fermentation  Tasting
Messed up just a bit -- I did not adjust my Batch Size on Recipe to include the kettle trub loss from this session. Batch size should have been 6.65 not 6. Also, I collected .10 gallons extra water, so effective post boil volume was 6.75 gallons resulting in an OG of 1.064 instead of 1.072. Next recipe...DO NOT forget to include trub loss. Dry Hopped on 9/24/2015 - FG Lower than expected @ 1.018
DJ2

Brew Session: DJ2

by ctorx on 6/27/2015
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Danimal

Brew Session: Danimal

by ctorx on 5/5/2015
 Water Infusion
Setup: 3/12/2015 - Coated oak chips in bourbon and toasted in oven at 350F for 10 minutes. 3/12/2015 - Added oak chips and 1.5oz bacon bits to canister with Bourbon, to soak.
Baby James

Brew Session: Baby James

by ctorx on 4/25/2015
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
4-28-2015: Chilled to 60F 4-29-2015: Added Dry Hops 4-29-2015: Raised to 68F
Donnie Blonde

Brew Session: Donnie Blonde

by ctorx on 3/27/2015
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Boil: I used 1.7 gallons as boil off and came up short ... need to bump this back up to 1.8 next batch. Fermentation 03/31/2015: Started dry hopping, new technique. I ground up the pellets into powder and will be adding 1/5 ounce each day for five days. 04/03/2015: Got impatient, added the last two hop additions on day 4. 04/03/2015: Moved to Fridge at EOD to cold crash. 04/07/2015: Transferred to keg. Was sick as a dog, so cold crashed longer then planned.
Double James

Brew Session: Double James

by ctorx on 2/22/2015
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Brew Day: Made a silly error on this one, recipe batch size should have been 6 gallons, but I entered it in as 7 for some reason (had I been drinking?). No major issue with that other than wasting ingredients. Second issue, was calculating for 1 gallon of kettle trub loss, which ended up actually being .4 gallons for 6oz of hops (~ .07 gal lost per ounce of pellet hops). That left me with an extra .6 gallons of wort and diluted the final brew resulting in a loss of 7 gravity points. Bummer. Hoping to make up the lost ABV with a higher than predicted attenuation. Fermentation: 02/22/2015 - Fermentation started in about 3 hours, lots of steady bubbling coming from the blow off tube. 02/27/2015 - Fermentation is mostly done. Added 1oz Amarillo Dry Hops.. 03/01/2015 - Added 2oz Citra and 2oz Nelson Dry Hops. 03/06/2015 - Moved to Fridge for Cold Crash Conditioning: 03/08/2015 - Transferred to Keg Observations: - Aroma is great but could be stronger -- maybe more dry
The Brown Tammy

Brew Session: The Brown Tammy

by ctorx on 12/21/2014
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Experimental Lager

Brew Session: Experimental Lager

by ctorx on 12/21/2014
 Fermentation  Conditioning  Tasting
This was an experimental brew
ZOMG DIPA

Brew Session: ZOMG DIPA

by ctorx on 11/1/2014
 Water Infusion  Mash/Boil  Fermentation  Tasting
Brown Moose Ale V4

Brew Session: Brown Moose Ale V4

by ctorx on 10/18/2014
 Water Infusion  Mash/Boil  Fermentation
Looks like I lose about 2 Gallons per hour to boil loss using the Blichmann 20 Gallon Brew Kettle.
Wet Hopped Mystery Double IPA

Brew Session: Wet Hopped Mystery Double IPA

by ctorx on 9/20/2014
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Dirty English Blonde

Brew Session: Dirty English Blonde

by ctorx on 3/7/2014
 Water Infusion  Mash/Boil  Fermentation
Higher than expected efficiency (+ .4 points) and lower than expected collected wort (-.5 gallons)
Brown Moose Ale V3

Brew Session: Brown Moose Ale V3

by ctorx on 2/8/2014
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Turns out I didn't have as much chocolate malt as I thought so I supplemented with some ground coffee. Again I only collected 4.5 Gallons from the Carboy when I was expecting 5. I need to take another look at my brew day process to find out where I'm losing the half gallon.
Black Imp

Brew Session: Black Imp

by ctorx on 1/31/2014
 Water Infusion  Mash/Boil  Fermentation
Mash started at 154.5F, came out at 151.5F. I ended up collecting a little extra wort...I was supposed to get 7.2 gallons and I collected about 7.5 to 7.7. My post-boil collected wort was about 5.6, .6 more than I was planning. This resulted in a lower OG and will decrease the alcohol content from 11% to 9.8% unless I can attenuate higher than I was estimating. I wasn't sure of my efficiency, so I waited to add the DME until the sample I collected cooled enough to get a correct gravity reading. I ended up adding the DME at ~50 Minutes left in the boil, and it caused some major foaming and frothing for a good 10 minutes...not ideal. Started Soaking the oak cubes in Bourbon on 2/24. Tasted on 3/3 - Some coffee flavors but no oak and no chocolate. I added an additional 2 ounces of cocoa nibs, but I boiled them in water this time first to try and unlock the flavors a bit.
Winter Amber

Brew Session: Winter Amber

by ctorx on 12/6/2013
 Water Infusion  Mash/Boil  Fermentation  Conditioning
I was only able to siphon off 4 Gallons, so I'm not sure where I went wrong with volume calculations.
The Froth Monster

Brew Session: The Froth Monster

by ctorx on 11/9/2013
 Water Infusion  Mash/Boil  Fermentation  Conditioning
This was the first time that I did first wort hopping. The aromas coming off the wort while I was collecting it were amazing. This beer had major foaming, and I'm not sure if it is due to the first wort hopping, the amount of boil hops, or something else. I basically had to babysit the boil to keep it from boiling over. I dry hopped this beer at 60F (as opposed to pitching temp) as the last few beers I've dry hopped have had grassy characters that I did not enjoy. I also did a cold crash and was able to get the beer down to about 48F using my son of fermentation chiller. As usual, I tasted the beer on bottle day and OMG, this beer is terrific. I think it might be my best. I used a little less priming sugar so as not to down-play the huge hop flavor. This tasted absolutely wonderful right out of the carboy...seriously, I could have finished the whole thing.
Pumpkin Spice Ale 2013

Brew Session: Pumpkin Spice Ale 2013

by ctorx on 9/18/2013
 Water Infusion  Mash/Boil  Fermentation
This was the biggest brew I have brewed on my AG system, plus I was using a new brew kettle. My 10 gallon mash tun was filled nearly to the top, and unfortunately, after filling and dough in, temp was low, so I had to add some boiled water to get it up to 153 F, when I was targeting 154 F. Also, I ended up with 8.8 to 8.9 gallons of runoff when I was expecting 8.2, so I had to boil a little longer to evaporate some of the excess. This has probably happened to me several times before and because I didn't have a sight glass, I didn't know.
Brown Moose Ale V2

Brew Session: Brown Moose Ale V2

by ctorx on 9/15/2013
 Water Infusion  Mash/Boil  Fermentation
Leftover Wet Hopped Ale

Brew Session: Leftover Wet Hopped Ale

by ctorx on 9/15/2013
 Water Infusion  Mash/Boil  Fermentation
Slowly coming around...I didn't use a starter. I just warmed up some old yeast that was in the fridge and pitched it.
Brother-In-Law Brew

Brew Session: Brother-In-Law Brew

by ctorx on 8/16/2013
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Not sure where I'm going wrong, but my efficiency has been low, in the neighborhood of 65% - 68% when I used to get between 72% and 75%...I'm not sure what about my process / equipment has changed. The yeast starter formed a krausen and was producing great smells and action, so I expect this bad boy to take off. It's going to be interesting because my carboy was filled almost to the top...I'm expecting some serious overflow. I'm using a blow-off tube into a 2L jar, so we'll see what happens. No overflow, but I ended up throwing out about 12 ounces of yeast that had made it's way out of the carboy, through the blow-off tube and into the jar of sanitizing solution. Crazy. I may have over carbonated slightly.
Brown Bog Ale

Brew Session: Brown Bog Ale

by ctorx on 6/14/2013
 Water Infusion  Mash/Boil  Fermentation  Tasting
Pre-Boil Efficiency was much lower than expected ... added some brown sugar to get it where it should be. I must have had one too many before I started brewing...I used water from my kitchen sink to be able start with a higher temperature, but forgot that the water is softened. The brew at this stage tastes delicious. I can't remember ever making a beer that tasted so unbelievable at this stage. I think might end up being my best so far. Stay tuned.
Symmetry Session IPA

Brew Session: Symmetry Session IPA

by ctorx on 4/26/2013
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
I think the lid to my mash tun loosened at some point because my mash ended at 151F. I'll have to be more careful of this next time. Nothing special. The fermentation was pretty mild with this beer. I dry hopped with a whopping 6oz of pellet hops. I added the pellet hops to some boiling water, which dissolved them into a thick hop paste. I poured the hop paste into the fermenter and left it there for 5 days. It actually colored the beer a slight green color.
Brown Moose Ale

Brew Session: Brown Moose Ale

by ctorx on 4/14/2013
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Brew day went well. I took a few small taste tests of the sweet wort, as I always do, and I fear it may be a little too bitter for my wife's tastes. The Tinseth calculation for the recipe gives me a BG:GU ratio of .47, so I may need to start using the Rager calculation. Fermentation should definitely help to mellow and blend the flavors, so only time will tell. Saw krausen within 8 hours, very clean fermentation happening thus far. I used two vials of Clarity Ferm, mainly to reduce the gluten content of the beer. I added these when I pitched the yeast. I'm planning on doing a gluten content test against the beer once it is ready to drink. I've pretty much left the wort to itself. The airlock bubbling has slowed, so I expect I'll be bottling this bad boy in the next few days.
Session Brown

Brew Session: Session Brown

by ctorx on 2/1/2013
 Water Infusion  Mash/Boil  Fermentation  Conditioning
I played techno for the beer while it was fermenting. I also used a yeast started for the first time. Visible fermentation occurred within 7 hours.
Porridge Ale

Brew Session: Porridge Ale

by ctorx on 11/9/2012
 Mash/Boil  Fermentation  Conditioning  Tasting
The main takeaway from the mash for this brew is that I need to be setting aside wort to be used for gravity measurements. I've been taking them fairly hot and compensating with hydrometer correction calculators, but I've recently learned that there is an upper limit such that going over a certain temp will give you unpredictable readings that can't be corrected accurately. I let this bad boy ferment for 2 weeks at 68F. Sometimes I gradually increase the temperature after initial fermentation but we had a lot going on so I basically ignored it for 2 weeks. Conditioning went as expected...I took a few tastes, as I always do, of the flat wort. The taste and aroma were pretty good...we'll have to see how it tastes in a few weeks.
British Black IPA

Brew Session: British Black IPA

by ctorx on 2/10/2012
 Mash/Boil  Fermentation  Conditioning
This was my first all grain batch, so I wasn't sure exactly what to do. I felt a little dis-organized but overall things went pretty well. Nothing exciting to report. There was krausen and C02 galore. You know the drill. Fill then cap then fill then cap then fill then cap...
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