Jeffro
Well-Known Member
I don't use any "brewing software" and I don't keep records of each and every batch, and I don't measure water to the gnats ass...
What I DO is I watch my mash/sparge temps... My hop schedules (the one for Ed's Haus Ale is the best IMO).... And my fermentation temp.
An example...
I went to the LHBS last Wed to get the stuff for my latest APA...
I was going to do a SMASH, but changed my mind at the last minute and ended up buying...
11 Lbs Gambrious 2 row
1 Lb Munich 90
.5 Lb Vienna 20
.5 Lb Carapils
Used 1.5 qts/Lb for strike water...Did a single infusion mash at 150 (because I'm thinking my last few beers were too sweet and I'm wanting something drier....
Then I heated up what should have been enough water to do a mash out (I mash in my brewpot and use my cooler as lauter tun) and my brew pot was full....
SO, I transfered the grist/mash into my lauter tun and began vourlaf.... I barely craked the valve open and it took almost a full gallon before the wort was clear enough to put into the brew pot. I recirced, the did somewhat of a fly sparge with 170 degree water because I had way more wort from my first runnings that I was expecting. This sparge took well over half an hour and the wort was looking and smelling REALLY nice. BUT I only had a SG of 1.054 pre boil.
My boil was as usual... and the chill went as usual ... Once the wort hit 70 I pitched an Activator Pack of Wyeast Northwest. 8 hours later it was ticking over at about a bubble every 5 seconds or so... It's been sitting in my fermenting chamber at 67 degrees since just after 1 PM Friday and is still bubbling merrily along.
This coming Friday I will brew a very similar batch, rack this to secondary, and dump the wort right into this primary...
The following Friday I'll do the same, but make a Porter for consumption next fall.
After those 3 are done I'll clean up my fermenters and start making my lawnmower beers for summer....
What I DO is I watch my mash/sparge temps... My hop schedules (the one for Ed's Haus Ale is the best IMO).... And my fermentation temp.
An example...
I went to the LHBS last Wed to get the stuff for my latest APA...
I was going to do a SMASH, but changed my mind at the last minute and ended up buying...
11 Lbs Gambrious 2 row
1 Lb Munich 90
.5 Lb Vienna 20
.5 Lb Carapils
Used 1.5 qts/Lb for strike water...Did a single infusion mash at 150 (because I'm thinking my last few beers were too sweet and I'm wanting something drier....
Then I heated up what should have been enough water to do a mash out (I mash in my brewpot and use my cooler as lauter tun) and my brew pot was full....
SO, I transfered the grist/mash into my lauter tun and began vourlaf.... I barely craked the valve open and it took almost a full gallon before the wort was clear enough to put into the brew pot. I recirced, the did somewhat of a fly sparge with 170 degree water because I had way more wort from my first runnings that I was expecting. This sparge took well over half an hour and the wort was looking and smelling REALLY nice. BUT I only had a SG of 1.054 pre boil.
My boil was as usual... and the chill went as usual ... Once the wort hit 70 I pitched an Activator Pack of Wyeast Northwest. 8 hours later it was ticking over at about a bubble every 5 seconds or so... It's been sitting in my fermenting chamber at 67 degrees since just after 1 PM Friday and is still bubbling merrily along.
This coming Friday I will brew a very similar batch, rack this to secondary, and dump the wort right into this primary...
The following Friday I'll do the same, but make a Porter for consumption next fall.
After those 3 are done I'll clean up my fermenters and start making my lawnmower beers for summer....