PseudoChef

Recipes 

Brewed a Belgian last night...Dubbel-esque, I suppose. Decocted inside, then moved out to 38 degree temps for the boil. Wasn't too bad. A real smooth brewday - right at 75% eff. even though I designed the recipe for my current 65%. Oh well, that's what I get . I also think it went so well because I only had one beer - Abbey Ale by Ommegang - throughout the entire process.




My daughter is happy that we hit the protein rest right on.



Boil started.



Homemade candi sugar, and the first and only hop addition.



I heart the HBT hop bag.

PseudoChef

Recipes 

Candi sugar out of the tupperware. It was still a little soft, so I couldn't break it.



Finally got all the kinks worked out with my Shirron/Wort Wizard combo. I now love this thing.



Took 7 minutes for the first 5 gallons. 13 minutes total to cool 9 gallons down to 58.

Pitched WLP500 and will wait a little before adding WL653 to the 4 gallon fermentor.

ohiobrewtus

Recipes 

Sweet pics! I'm guessing that you made the candi sugar yourself?

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Professor Frink

Recipes 

Excellent, your daughter is so cute.

I love your hop bag in the kettle, I just built one tonight myself, it looks exactly the same. And there's nothing like making the candi sugar yourself, did you get the citric acid from lab?

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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:

http://www.lazydogbrewery.com

PseudoChef

Recipes 

Yeah, the hop bag is probably the best $10 I've ever spent. It's definitely a life saver putting the wort through the Shirron.

And no, I just used lemon juice. I cheat like Rodney Harrison.