scbeernerd - Homebrewer Profile

scbeernerd

scbeernerd

12/19/2016
12
10

Beer nerd and homebrewer located in Charleston, SC.

IG: @scbeernerd

Wedding Kolsch

Wedding Kolsch

by scbeernerd on 2/11/2019
All Grain | 5 Gallon(s) | Kölsch | 5.0 % ABV
4th Year non-wedding NEIPA

4th Year non-wedding NEIPA

by scbeernerd on 2/11/2019
All Grain | 5 Gallon(s) | American IPA | 7.0 % ABV
Fortunate Islands Clone

Fortunate Islands Clone

by scbeernerd on 9/30/2017
All Grain | 5 Gallon(s) | American Wheat or Rye Beer | 5.4 % ABV
Arthuresque

Arthuresque

by scbeernerd on 9/22/2017
All Grain | 5 Gallon(s) | Saison | 5.8 % ABV
Pilsner Type Thing

Pilsner Type Thing

by scbeernerd on 9/1/2017
Extract | 1 Gallon(s) | German Pilsner (Pils) | 4.7 % ABV
Random Saison Thing

Random Saison Thing

by scbeernerd on 8/13/2017
All Grain | 5 Gallon(s) | Saison | 4.3 % ABV
Down Under Vic Secret-Citra NEIPA

Down Under Vic Secret-Citra NEIPA

by scbeernerd on 3/20/2017
All Grain | 5 Gallon(s) | American IPA | 5.4 % ABV
Adulting

Adulting

by scbeernerd on 2/14/2017
All Grain | 1 Gallon(s) | American Brown Ale | 5.9 % ABV
A brown ale reminiscent of cinnamon toast crunch, brewed with biscuit malt, cinnamon, vanilla, and lactose.
Grandmas Candy 2

Grandmas Candy 2

by scbeernerd on 1/16/2017
All Grain | 5 Gallon(s) | Sweet Stout | 6.4 % ABV
Empiric Therapy

Empiric Therapy

by scbeernerd on 1/4/2017
All Grain | 5 Gallon(s) | American IPA | 7.6 % ABV
Grandmas Candy

Grandmas Candy

by scbeernerd on 12/26/2016
All Grain | 5 Gallon(s) | Sweet Stout | 6.7 % ABV
My attempt to re-create an almond joy in a milk stout.
Juicy NE IPA

Juicy NE IPA

by scbeernerd on 12/19/2016
All Grain | 5 Gallon(s) | American IPA | 7.0 % ABV
Citra dry hop additions were of cryo/lupulin power, in a 20 minute whirlpool at 170F. 1g/gal CaCl to both strike and sparge water. 0.25 g/gal gypsum to both strike and sparge water.
4th Year non-wedding NEIPA

Brew Session: 4th Year non-wedding NEIPA

by scbeernerd on 2/15/2019
 Water Infusion  Mash/Boil  Fermentation
Added 0.5g/gal gypsum and 1.0g/gal CaCl to strike water as it heated up. Listening to brulosophy podcast about the hop stand, which is talking about the importance of chilling to ~175F prior to adding the hop stand charge. Will not forget to do this today! Pre heated mash tun with ~2 gal of ~180F water. Doughed in with 171F strike water, mash came in a tad hot at 157.5F, so diluted with 0.25 gal distilled water, which brought the mash down to 155F. Then I realized I forgot to add in the flaked oats, so I added those in. Once that was done, stirred well one more time, took one last temp reading which was 154F. Will subtract 0.25 gal of water from the sparge volume. Of note, I decided to add the rice hulls into the strike water first prior to adding the rest of the grist. Maybe this had something to do with my lack of efficiency in the mash? Who knows. Will try mixing the hulls into the grist first next time, as I have done in the past. Collected 2.5 gal first runnings
Wedding Kolsch

Brew Session: Wedding Kolsch

by scbeernerd on 2/13/2019
 Water Infusion  Mash/Boil  Fermentation
Went with a 50/50 dilution of home water and distilled water. Added 0.25g/gal gypsum and 0.75g/gal CaCl to both strike and sparge water. Side note - the silver scale that i bought at BES isn't super accurate and cannot measure fractions of grams (i.e., it can measure 3g or 4g, but no in between). Strike water heated to 163F and then mashed in. Mash ended up being slightly hot at 152.4F, not too bad for not having brewed in a year though. Grist ratio was 1.5 quarts per pound of grain, leading to 3.7 gal of strike water and 5 gal of sparge water. Heated sparge water to 170F for mash out. NOTE - you are out of PBW and could use another fold-up table for random shit. Actual brewhouse efficiency after personal calculation was 81.4%. Post-boil OG was 1.052 as opposed to 1.048
Fortunate Islands Clone

Brew Session: Fortunate Islands Clone

by scbeernerd on 9/30/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Nailed mash temp of 155F. Added 2.7 oz Citra at whirlpool since I didn't want to keep 0.7 oz. Chilled to 65 F, pitched Melbourne Ale Yeast (WLP 059) after creating a starter for it that morning. Added 3.5 g gypsum and 2 g CaCl to both the strike and sparge water. Collected 2.1 gallons first runnings, 4.6 gallons from the sparge for 6.7 gallons total. 1.052 Original gravity. Left at 65 F to ferment.
Arthuresque

Brew Session: Arthuresque

by scbeernerd on 9/24/2017
 Water Infusion  Mash/Boil  Fermentation
Mashed in with 4.15 gal of 166.5 F water for target of 156F. Ended up getting initial mash temp of 154.5. Added another 1/2 gal of hot water to raise to 155.9 F. Subtracted extra 0.5 gal water from sparge volume, yielding an adjusted sparge volume of 4.0 gallons (as opposed to the theoretical sparge volume of 4.47 gal). Allowed to sit for 30 min and then began recirculation. Drained 2.35 gallons of first runnings. Added 4 gallons of 175F water to mash tun for mash out. Mash out temp: 168F. Post-boil OG 1.052. Pitched Arthur culture from Erlenmyer flask, placed in fermentation chamber at 68F with intention of allowing free rise to 71F where it will remain. Will transfer to secondary after primary fermentation is complete, and leave it in secondary until gravity is stable.
Random Saison Thing

Brew Session: Random Saison Thing

by scbeernerd on 8/13/2017
 Water Infusion  Mash/Boil  Fermentation
Overshot mash temperature. Strike water was 161.5F, mash temp started out closer to 154F as opposed to 150F. Added 6g CaCl to the wort as it came to a boil. Added 8.5 oz of Briess Pilsen Light DME to the boil at 20 minutes in order to correct for lower gravity than anticipated. Whirlfloc at 20 minutes. Chilled to 185F, added 1 oz each of El Dorado, Citra, and Medusa hops, and allowed to steep for 20 minutes. Then chilled to 68F. Put in fermentation chamber at 68F and pitched cultures, allowed to free rise to 71F. Temp maintained at 71F for fermentation.
Down Under Vic Secret-Citra NEIPA

Brew Session: Down Under Vic Secret-Citra NEIPA

by scbeernerd on 7/30/2017
 Water Infusion  Mash/Boil  Fermentation
Undershot pre-boil gravity, not paying close enough attention to proper strike & sparge water volumes. Pre-boil gravity was 1.030, so added 4 oz DME during the boil, ended up with a post-boil gravity of 1.056. Chilled to ~68F, put in fermentation chamber set at 65F. Pitched 3-4 hours later, WLP 008 (East Coast) in glass 3-gallon carboy, WLP 095 (Burlington) in plastic 3-gallon carboy at approx. 9 pm that night. No sign of activity the following morning (7/31/2017) at 8 am. First signs of fermentation/activity noted on 7/31/2017 at 2:35 pm. Thin krausen forming at the tops of both carboys. Small, continuous streams of bubbles noted in the slightly more active WLP 095. WLP 008 has small streams of sporadic bubbles. 8/5/2017 - dry hopped with 2 oz citra and 1.5 oz vic secret in each 3 gallon carboy. Some minor activity/bubbles noted in the burlington ale carboy, not as much in the east coast ale carboy. Gravity readings - East Coast Ale: 1.010; Burlington Ale: 1.015.
Grandmas Candy 2

Brew Session: Grandmas Candy 2

by scbeernerd on 2/12/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
2 g of CaCl to strike water. Working with the recirculation pump was a pain. As per Chris, I need to have wort already flowing from the tun prior to starting the pump. Reduce the amount of midnight wheat significantly in the next batch. Replace with Maris Otter IOT maintain normal ABV.
Grandmas Candy

Brew Session: Grandmas Candy

by scbeernerd on 12/28/2016
 Water Infusion
Juicy NE IPA

Brew Session: Juicy NE IPA

by scbeernerd on 12/21/2016
 Water Infusion  Mash/Boil  Conditioning
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