What was I thinking - Page 3

BenjaminBier · 06-08-2011, 04:31 AM

awesome narrative in this thread

Dynachrome · 03-06-2012, 12:22 AM

I was working in the lab, late one night, when my nose beheld an erie odor.....

Bwhahahah.

Are you familiar with the psychology I’d like to give you a phrase and see what is the first item to pop into your head. It’s a game of semantics.

http://en.wikipedia.org/wiki/Prototype_theory

For instance, what is the first image you see when I say bird? Is it a robbin, a blackbird, a duck, a penguin? (I don’t need to know the answer to that one BTW)

I’m concocting this years Bill' Lambic, Crash Test Dummy 2012.

Small beer. It is the grain bed from the “Boddington’s Pub Ale” with the grain bed from my “Cabin Fever International Wheat” on top of it. It’s about 20lbs worth of spent grain. I’m going to re-sparge with about 6 gallons of water. It has been sitting for 24 hours. I can boil and hop tomorrow or Wednesday.

OK, here is the word: hops.

Did you have anything pop into your head? Northern, Fuggles, Cascade, Willamette?

I’m looking for generic, primordial – stock, not fancy. I’m going to use bread yeast. I might mash some flaked corn on top for adjuncts. Would that make it corny?

….or you can just tell me to go check myself in at the Health .Care Center.

Thanks,
Bill

Dynachrome · 03-07-2012, 03:17 AM

My local home brew store had some expired yeast and some Hallertau that was on the older side, and another package that was unidentified. No idea on the AAU...

The yeast was Coopers - one package had a date on it 9/9/9. I told him to hold the pcakage upside down and read it. He started suggesting other names for the batch.

This batch should be almost free of cost.

I'm boiling right now.

1 oz Hallertau(?) @ 60
1 oz Hallertau @ 45
1 oz Hallertau @ 15
1 oz Hallertau @ flame out

I will cool it overnight on the back deck again. Strike that - rain tonight - its goin' in the garage.

I plan on doing some kind of secondary with a small fermentable addition.

Dynachrome · 03-07-2012, 01:18 PM

Yaaaaah Hey.

My OG measured at 68 deg F was 1.02. That was too small.

I had a can of Biess CBW Traditional Dark liquid malt extract laying around, stirred that in, and my new OG is in the proximity of 1.045 now.

It smells like regular wort with the hops added and boiled.

The spent grain actually smells worse today than the last couple days.

I'm going to send in the yeast and see what they do.

EDIT

I added a little water with the yeast and took a new specific gravity - 1.042.

It should finish about 1.008-ish - I calculate about 4.5% alcohol by volume.

Dynachrome · 03-16-2012, 01:07 AM

Hmmm, There is still some kreusen floating on top. Its usually dropped after about ten days.

I have no familiarity with Coopers yeast.

...also the way I did this, I don't have any idea what final gravity should be. I'd guess a little on the high side due to the malt extract....

Dynachrome · 03-16-2012, 05:02 AM

It was still bubbling and churning.

I'm going to leave it for a couple more days. The SG as measured today was 1.016.

Dynachrome · 03-20-2012, 03:38 AM

Well now - the bubbles have left. It smells fine.

I asked my wife how much foam she'd like - she said a little more....

I used a couple table spoons more than 2/3 cup for 4.8 gallons.

I popped it into a Rubbermaid basket just in case - I don't think I'll have any issues though.

We'll wait and see - preliminary projections are that I'm going to like this better than the dark wheat I had going at the same time.