I've been brewing since 2010 when I received a Mr. Beer kit as a gift... who would have guessed that it would lead to a love of beer, experimental recipes, and working competitions and festivals!
I usually brew 2.5 gallon batches, using BIAB.
|10/1/2019||Free Loader Brut IPA||Specialty IPA - White IPA||4.5 %||3 Gallon(s)|
|5/20/2019||Twerking Unicorn||Cream Ale||5.7 %||3 Gallon(s)|
|3/21/2019||Don't Panic||Imperial Stout||9.5 %||3 Gallon(s)|
|3/2/2019||Drip Fed Fred coffee pale ale||American Pale Ale||6.8 %||5 Gallon(s)|
|12/28/2018||Not Your Fathers Light Beer||Dark Mild||4.1 %||3 Gallon(s)|
Wort tasted fairly bitter and dank prior to fermentation. Hopefully, will smooth out, and dry hopping will help the profile.Pitch yeast (after hydrating) at ~76 deg, and ferment at 69-70 (shooting for 66, but basement was a bit warm). Airlock activity next morning.Added UltraFerm after 2 days of fermentation (airlock was already starting to slow).
Used 0.78oz Challenger at 7.8?EKG @6.4? (did not adjust since 10min addition)BIAB5.5gal filtered tap water in mashused generic (Meijer) Quick oats instead of flaked oats from LHBSAfter 1hr mash, heated to 170 before removing grain bag*note- mis-read volume, and added ~1/2gal water to sparge to bring total pre-boil volume to 4.5galcalculated efficiency = 60%Measured OG lower than expected: 1.075Pitch yeast at 62 degrees drop of olive oil Clarity FermFerment at 66 degrees (heater set to 64 ...