TwoFortySX

Recipes 

Adding the water, aerating the wort!





BATTER UP! PITCHING THE YEAST!


AERATING THE YEAST AND WORT

TwoFortySX

Recipes 

This is my new beer's resting place, next to my Vanilla Coffee porter that is about 6 weeks old and ready to be bottled as soon as I get my ass in gear!

MeatyPortion

Recipes 

Well done. That was a buttload of pix.

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Primary
mila jovovich
Bottled
zilch
Kegged
Milk Chocolate Fusion Stout

Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn

TwoFortySX

Recipes 

Thank You! I really enjoy documenting the things I do with pictures. I use to always do write ups when I would do motor swaps, suspension work, etc to my cars over the years. Its cool that even years and years later those write ups are still on the internet forums that I posted them on. So I guess documenting my brewing is a way to leave a little bit myself on this forum!

As I progress I will continue to do these types of write ups especially when I start learning to do more complex brewing!

Thanks Again,
Jimmy

Caboose

Recipes 

Very nice! I just finished up my first IPA kit and it looks very similar in color to your brew. Luckily this time (by 2nd brew) I used a blow off tube on my primary because the 3rd day I cam in and there were trace amounts of beer in the tube. Im guessing if I had used my air lock it would have made it out and onto the bucket/floor.

commonsenseman

Recipes 

Great job documenting the process, very detailed & some great pics!

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"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Redneck Metheglin
1 Gal: Grape Concentrate Wine
1 Gal: Backyard Grape Wine
5 Gal: Oatmeal Stout
5 Gal: Citrus Pale Ale

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Bottled: St Paul Porter, DIIIPA, Strawberry Melomel, Rhubarb Melomel, Oktoberfest, Barley Bracket, Munich Helles, Black Bracket
Kegged: 12/12/12, Citrus IPA

JohnnyO

Recipes 

Nice!! Great documentation, and it looks like you are very organized for your brew days. That's always a huge plus. Hope it comes out great, man!

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Fermenting: American Wheat
Drinking: APA, My Own Personal Helles
On Deck: IPA

TwoFortySX

Recipes 

Thanks! I appreciate the compliments. I tend to be pretty organized with my brew days and always have a plan going in. I am hoping the good practices now will help me when I start creating my own recipes then moving to all grain.

* I will add the gravity readings, the bottling process and then a taste score sheet to this thread!

jvcjbl

Recipes 

Good luck with that yeast. I have used it twice and with extremely tight temperature controls both times there was banana esters coming through. The batch I am working with now has slight banana esters and that is even controlling the fermentation temp in a chamber. Initial wort needs to be chilled to ferm temps (62-64'f) before pitching. I pitched at ~72'f and am having banana esters.

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Primary: Mohr Brewing Co. Belgian Dark Strong Ale.
Secondary: Empty
Tap # 1: Mohr Brewing Co. Robust Porter
Tap # 2: Empty
Bottled: MusiclySweet Cream Stout (for SWMBO), Black Stain Imperial Stout, Boxer Brew

Mohr Brewing Co. Like Us!!

TwoFortySX

Recipes 

This is the first time that I will be using this yeast so I do not have much of an opinion formed. The reviews I read on White Labs website were all favorable. The guys at my LHBS did not have too much to say about it. I will be fermenting at the upper level of its temperature range, 68-70 degrees.

Thank you for mentioning your experience with this yeast. I will watch my temperature and make sure to comment specifically on the flavors of the beer when it is finished.

WLP005 British Ale Yeast
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales i
Including bitter, pale ale, porter, and brown ale.

Attenuation: 67-74%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium