| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 9/5/2020 |  Fresh Hop v1 - Cascade |
Unknown Style | 6.8 % | 4.5 Gallon(s) | |
| 8/18/2020 |  Saison No2 |
Saison | 3.7 % | 7 Gallon(s) | |
| 8/18/2020 | Hoppy American Wheat No2 |
American Pale Ale | 5.1 % | 4.5 Gallon(s) | |
| 7/6/2020 | Hoppy American Wheat No1 |
American Pale Ale | 5.7 % | 4.5 Gallon(s) | |
| 6/20/2020 |  Black is Beautiful Imperial Stout |
Imperial Stout | 7.6 % | 6 Gallon(s) | |
| 6/12/2020 |  Sauergut |
Unknown Style | 1.1 % | 0.25 Gallon(s) | |
| 6/9/2020 | Saison No1 |
Saison | 4.7 % | 5 Gallon(s) | |
| 6/9/2020 |  Centennial Blonde |
Blonde Ale | 4.0 % | 5 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
db123
9/1/2020 12:00:00 AM
Mineral Calcs: Targetting 150/150/150 profile. Add 6 g gypsum and 6 g CaCl to mash water only (3.7 gal). Add 500 ml mature sauergut (assuming 0.8% lactic acid) to achieve mash pH of 5.2Yielded 4 gallons of 1.060 wort. Added 1/2 gallon of water to fermenter.Chilled in Kegerator fridge overnight.2020.09.02 10:30 AM - Pitched ~500 ml of active LA III starter. Set ferm fridge to 66F. Thermometer reads up around 70F initially.Bumped up to 68F after a few days. Then moved to 55F for like 4 ...
db123
7/26/2020 12:00:00 AM
2020.07.26 Passaged sauergut starter. Made ~0.75L starter of Imperial Flagship from Burke Gilman.Mineral Calcs: Targetting 50/50/50 profile. Add 3 g gypsum and 3 g CaCl to mash water only (3.7 gal). Add 300 ml mature sauergut (assuming 0.8% lactic acid) to achieve mash pH of 5.32020.07.28 Mashed in at 11:50 AM. Couldn't fit all the strike water in my mash tun. Need to do a thicker mash next time. Probably 2 qts left.2020.07.28 1:50 PM. Sparged with room temp water. Just too hot to use the stove ...
db123
7/4/2020 12:00:00 AM
2020.07.04: Used brita filtered water. Mashed 16 lb grain bill in 2 goes of 8 lb each. Really quite easy. Did a thin mash of 4.5 gallons water to 8 lb grain. First mash fell from 155 to 150 in the hour. Second mash fell from 155 to 152 in the hour.Added 7 g chalk, 2 g calcium chloride, and 1 g gypsum to each mash to adjust ph. The Ca/Cl/SO4 profile should be ~140/60/45 with 260 ppm HCO. This should get me a mash pH right at 5.2. Collected lots of sweet wort. Probably a bit more than 8 gallons. ...
db123
6/19/2020 12:00:00 AM
https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/Targetting 50/50/50 (Ca/Cl/S04) balanced profile with mineral additions in boil. About 100 ppm CaO3 total alkalinity.Lowering mash pH with 300 ml (10 oz, 1/3 qt) of mature Sauergut. Ran calculator and that should get me in the ballpark of 5.4.Mash dropped nearly 5 degrees over 1 hour. This is quite a bit. Will target a few degrees higher than desired next time.Collected full 8 gallons of mash and sparge. ...
db123
6/12/2020 12:00:00 AM
6/12/2020 10 AM Pitched uncrushed pilsner (handful) into 1 qt of extra runnings wort. Guess the wort is ~1.020. Holding at 118F in sous vide water bath.6/13/2020 11 AM Holding at 118 F. Not a lot of everaporation. Slight pellicle at neck of growler. Smell is something. Not lactic, not vomit. Maybe yeast? I dunno. Not bad though. Going to let it keep going. Hoping for some lacto smell eventually.6/16/2020 8:30 AM Put in fridge. Still slight pellice at neck of growler. Doesn't smell like much -- ...
db123
6/9/2020 12:00:00 AM
Grew yeast from yeast bank. Grew in light wort at 30C with shaking up to 1 liter. Then, propped at room temp with another liter. Crashed and decanted. Sat in fridge for ~2 weeks. Made Shaken-Not-Stirred starter with 1 liter of light wort at room temp around 2 PM.Used new Brita filter for water.Missed mash temp by 5 degrees (140F at mash in). Added 2 quarts of boiling water to raise temperature. Settled at 145F. After 90 minutes, mash was at 140F.Batch sparged with 180F water. Did not stir.Put ...
