Date Added | Name | Style | ABV | Amount | |
---|---|---|---|---|---|
3/27/2015 | mom | American IPA | 6.4 % | 5.5 Gallon(s) | |
2/7/2015 | Saison | Saison | 6.6 % | 5.5 Gallon(s) | |
1/11/2015 | dry stout | Irish Stout | 4.5 % | 5.5 Gallon(s) | |
11/1/2014 | Pale ale | American Pale Ale | 5.0 % | 5.5 Gallon(s) | |
9/6/2014 | brown porter | English Porter | 4.5 % | 5.5 Gallon(s) | |
8/14/2014 | amber ale | American Amber Ale | 5.6 % | 5.5 Gallon(s) | |
7/26/2014 | dunkelweizen | Dunkles Weissbier | 5.6 % | 5.5 Gallon(s) | |
5/26/2014 | belgian pale ale | Belgian Pale Ale | 5.4 % | 5.5 Gallon(s) | |
5/20/2014 | no whammies pale ale | American Pale Ale | 5.4 % | 5.5 Gallon(s) | |
4/7/2014 | First Pitch | American Pale Ale | 5.1 % | 5.5 Gallon(s) | |
2/15/2014 | Rejoice the ides of March | American Pale Ale | 5.6 % | 5.5 Gallon(s) | |
2/1/2014 | Northwest Pandemonium Porter | American Porter | 5.4 % | 5.5 Gallon(s) | |
2/1/2014 | Blood and Guts Barleywine | American Barleywine | 9.4 % | 1.5 Gallon(s) | |
2/1/2014 | Pretty Pamela Brown | American Brown Ale | 5.8 % | 5.5 Gallon(s) | |
2/1/2014 | Pale Ale | American Pale Ale | 5.0 % | 5.5 Gallon(s) | |
Date Added | Name | Style | ABV | Amount |
dry hopped 4/9 (day12)racked to secondary 4/20 (3 weeks)
OG does not include sugar. SG at 3 days = 1.035 before sugar addition3 days into fermentation, added sugar and started secondary starter. SG at 8 days = 1.024; still active but slowing8 days into fermentation added WLP00115 12oz21 22oz1 33oz
5.90 gal to fermentor 60-62 for 4 days, then opened cool bag and let rise. 23 20oz12 12oz1 33oz
5 gal into fermenter. clogged chiller;lost about 0.5 gal 18 22oz6 12 oz2 33oz2 16oz
5.25 gal to fermentor SG at racking on 9/14 = 1.015FG at bottling on 10/6 = 1.016 20 22oz12 12ozFG 1.016
SG 1.065 SG at racking on 8/29 = 1.016FG at bottling on 9/14 = 1.015
first runnings: 3gal @ 1.069 second runnings: 4gal @ 1.030 Using cool bag for first time. Attempting to hit 62º during fermentation.
flat after 2 weeks, light carbonation at 3 weeks
First time using the cooler mash method.