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06-27-2009, 10:46 PM
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#401
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Feedback Score: 0 reviews
Join Date: Mar 2009
Posts: 492
Liked 10 Times on 5 Posts
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Quote:
Originally Posted by hopvine
Something...is not quite adding up
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I started at 11:00AM. but that's the start of heating my water. it takes 30 minutes on Med-High to bring it to 170-ish...
I just dumped my yeast and sorta cleaned up.
the wort was around 79 degrees or so. the Notingham yeast package said to activate it w/ water aroun 88-92 but I skipped that and just dumped it into my primary.
So, just under 5 hours, 2.5 beers and no food. I'm hungie now...
oh yea, I think I'm just under my OG. can't complain though. 
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06-27-2009, 10:57 PM
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#402
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Feedback Score: 0 reviews
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 42 Times on 40 Posts
Likes Given: 1
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Brewing tomorrow. Summer blonde for a friend's party in a few weeks, and while I have my equipment out, might as well brew up an American Stout.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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06-28-2009, 02:55 AM
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#403
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Feedback Score: 0 reviews
Join Date: Oct 2008
Location: California
Posts: 204
Liked 2 Times on 2 Posts
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"and while i have my equipment out, might as well brew up [another]".
Classic. I' m doing a combined brew. Making a "big beer" and using some wort form that for a Graff cider.
July 4th is just around the corner! w00t.
Last edited by amercuric; 06-28-2009 at 02:58 AM.
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06-28-2009, 03:00 AM
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#404
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Formerly Bike N Brew
Feedback Score: 0 reviews
Join Date: Mar 2007
Location: Evanston IL
Posts: 1,864
Liked 6 Times on 6 Posts
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Brewed Yoop's DFH60 clone last night. Debating whether I want to do a 10:30 pm dough-in tonight. Probably dick around one here long enough to talk myself out of it.
__________________
No signature required.
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06-28-2009, 03:09 AM
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#405
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1 beer short of a sixer
Feedback Score: 0 reviews
Join Date: Nov 2008
Location: Frogtown, OH
Posts: 374
Liked 2 Times on 2 Posts
Likes Given: 2
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Quote:
Originally Posted by FlyingHorse
Brewed Yoop's DFH60 clone last night. Debating whether I want to do a 10:30 pm dough-in tonight. Probably dick around one here long enough to talk myself out of it.
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Go for it... Just put a Oktoberfest Ale to bed. Going to leave it 5 weeks on the yeastie beasties. Hopefully comes out a winner....
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NARF! POIT! EGAD!
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06-28-2009, 04:39 AM
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#406
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← Moster Truck Force →
Feedback Score: 0 reviews
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 13,887
Liked 1269 Times on 892 Posts
Likes Given: 804
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My first SMaSH tomorrow. I have been putting this off for a while. 2-row and willamette lager. Light summer stuff.
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06-28-2009, 04:40 AM
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#407
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Feedback Score: 0 reviews
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,256
Liked 13 Times on 13 Posts
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Double IPA right now
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06-28-2009, 01:18 PM
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#408
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Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Central Jersey
Posts: 775
Liked 1 Times on 1 Posts
Likes Given: 1
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Brewing this, I don't even know what it is...(2 1/2 Gallon batch)
3lb white wheat, 2 lb Pils, 1/4lb honey malt.
Centennial and Cascade for 50 IBUs, Wyeast 1010.
Gonna try FWH for the first time too, taking the 60 min addition and adding it to the first runnings, maybe round out the high IBUs a bit?
__________________
Brewing Next: Stout
Fermenting: APA with Pils and Saaz, German Pilsner, DunkelWeizen
Kegged: APA
Last edited by magnj; 06-28-2009 at 02:21 PM.
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06-28-2009, 04:22 PM
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#409
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Feedback Score: 0 reviews
Join Date: Nov 2006
Location: Connecticut
Posts: 917
Liked 6 Times on 6 Posts
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Cleaning/sanitizing for a saison today. I've heard about problems with the saison yeast crapping out at 75% attenuation, so I'm going to mix up some nottingham as well and pitch both. Hopefully because I'm going to start fermenting it at 68 and then ramp up to the 80+ that saisons need, the nottingham esters won't clash with the saison ones. Also going to try the frozen water bottle bath as a temp control measure for the first time, hope it comes out.
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06-28-2009, 05:03 PM
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#410
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Biscuit Enthusiast
Feedback Score: 0 reviews
Join Date: Jan 2009
Location: NW Portland, OR
Posts: 1,094
Liked 2 Times on 2 Posts
Likes Given: 1
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Which saison yeast are you using? I think this is only a problem with white labs saison. Their saison 2 and wyeast saison don't give up so early.
Oh, and I brewed a saison and a northwest style esb this wkend.
Quote:
Originally Posted by MikeRLynch
Cleaning/sanitizing for a saison today. I've heard about problems with the saison yeast crapping out at 75% attenuation, so I'm going to mix up some nottingham as well and pitch both. Hopefully because I'm going to start fermenting it at 68 and then ramp up to the 80+ that saisons need, the nottingham esters won't clash with the saison ones. Also going to try the frozen water bottle bath as a temp control measure for the first time, hope it comes out.
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