HOLY Crap ! I got my self in to a little pickle the last few days thinking I would be able to brew on Press day, but all that fell through. The problem was I bought the grain and the yeast Sunday, come Monday its pouring Rain...crazy thing for San Diego, but more over I still had not got my new manifold and what not into my tun, and well was a bit Dumb-Over for lier's club the night before...The good thing was I bottled my Chocolate Cream porter. Umm Umm Good.
So yesterday I said F#!t and got my yeast stater going, Now I'm committed...Got home from work, and dove in. I got to the end of the boil in 2.5hr, now I am just waiting for my whirlpool to settle and send it through the chiller.And pitch the yeast.
California super so uncommon...
12.5# Two Row Domestic
1.5# 40L Crystal
30'@130
30'@150
Sparge 170
7.2Gal
Boil down to 6
1.25oz East Kent 60'
.75oz Cascade 20'
.75oz Chinhook 20'
Irish moss 15'
Pitch with WL San Francisco Lager
Ferment 50-65'
I still don't know the SG, but it should be around 1.06-1.07
So yesterday I said F#!t and got my yeast stater going, Now I'm committed...Got home from work, and dove in. I got to the end of the boil in 2.5hr, now I am just waiting for my whirlpool to settle and send it through the chiller.And pitch the yeast.
California super so uncommon...
12.5# Two Row Domestic
1.5# 40L Crystal
30'@130
30'@150
Sparge 170
7.2Gal
Boil down to 6
1.25oz East Kent 60'
.75oz Cascade 20'
.75oz Chinhook 20'
Irish moss 15'
Pitch with WL San Francisco Lager
Ferment 50-65'
I still don't know the SG, but it should be around 1.06-1.07
................
