flyangler18

Recipes 

Friday's weather was simply gorgeous, so I packed it in a couple hours early and brewed up an 1850 Whitbread London Porter.

Here's a few pictures of the operation:

First runnings:


Going into the kettle:


No fancy sculpture here - my mash paddle props up the MLT just fine.



HLT in the foreground, kettle and MLT:


Mash paddle/dipstick gauge/stirrer - the first notch is four gallons, going up to 10.
Three gallons comes right to the very top of the diptube shown earlier.


Spent grain (5000g MO, 2000g brown malt (homeroasted), 300g black patent:


8 gallons collected preboil:


We gots hops and Sputnik:

flyangler18

Recipes 

Waiting for hot break:


Getting closer:


And we're there:


Hops away:


The brewery's namesake:

humann_brewing

Recipes 

nice measuring stick/paddle, I have been trying to find a way to measure accurately while I am boiling. I have a plastic paddle at this point but need to move to wood and do something like that.

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On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000, #73 Pale Ale 1.063 > 1.012, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

flyangler18

Recipes 

First year hops, 1st picture is Chinook and the 2nd is Cascade. The hot, sunny weather this weekend kicked 'em into overdrive. They've put on about 6 inches since Friday afternoon. Running the lines today.