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Old 06-27-2009, 10:46 PM   #401
pnj
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Quote:
Originally Posted by hopvine View Post
Something...is not quite adding up
I started at 11:00AM. but that's the start of heating my water. it takes 30 minutes on Med-High to bring it to 170-ish...

I just dumped my yeast and sorta cleaned up.

the wort was around 79 degrees or so. the Notingham yeast package said to activate it w/ water aroun 88-92 but I skipped that and just dumped it into my primary.

So, just under 5 hours, 2.5 beers and no food. I'm hungie now...

oh yea, I think I'm just under my OG. can't complain though.

 
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Old 06-27-2009, 10:57 PM   #402
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Brewing tomorrow. Summer blonde for a friend's party in a few weeks, and while I have my equipment out, might as well brew up an American Stout.
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Old 06-28-2009, 02:55 AM   #403
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"and while i have my equipment out, might as well brew up [another]".

Classic. I' m doing a combined brew. Making a "big beer" and using some wort form that for a Graff cider.

July 4th is just around the corner! w00t.


 
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Old 06-28-2009, 03:00 AM   #404
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Brewed Yoop's DFH60 clone last night. Debating whether I want to do a 10:30 pm dough-in tonight. Probably dick around one here long enough to talk myself out of it.
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Old 06-28-2009, 03:09 AM   #405
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Originally Posted by FlyingHorse View Post
Brewed Yoop's DFH60 clone last night. Debating whether I want to do a 10:30 pm dough-in tonight. Probably dick around one here long enough to talk myself out of it.
Go for it... Just put a Oktoberfest Ale to bed. Going to leave it 5 weeks on the yeastie beasties. Hopefully comes out a winner....
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Old 06-28-2009, 04:39 AM   #406
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My first SMaSH tomorrow. I have been putting this off for a while. 2-row and willamette lager. Light summer stuff.

 
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Old 06-28-2009, 04:40 AM   #407
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Double IPA right now
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Old 06-28-2009, 01:18 PM   #408
magnj
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Brewing this, I don't even know what it is...(2 1/2 Gallon batch)

3lb white wheat, 2 lb Pils, 1/4lb honey malt.
Centennial and Cascade for 50 IBUs, Wyeast 1010.
Gonna try FWH for the first time too, taking the 60 min addition and adding it to the first runnings, maybe round out the high IBUs a bit?


 
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Old 06-28-2009, 04:22 PM   #409
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Cleaning/sanitizing for a saison today. I've heard about problems with the saison yeast crapping out at 75% attenuation, so I'm going to mix up some nottingham as well and pitch both. Hopefully because I'm going to start fermenting it at 68 and then ramp up to the 80+ that saisons need, the nottingham esters won't clash with the saison ones. Also going to try the frozen water bottle bath as a temp control measure for the first time, hope it comes out.
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Old 06-28-2009, 05:03 PM   #410
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Which saison yeast are you using? I think this is only a problem with white labs saison. Their saison 2 and wyeast saison don't give up so early.

Oh, and I brewed a saison and a northwest style esb this wkend.

Quote:
Originally Posted by MikeRLynch View Post
Cleaning/sanitizing for a saison today. I've heard about problems with the saison yeast crapping out at 75% attenuation, so I'm going to mix up some nottingham as well and pitch both. Hopefully because I'm going to start fermenting it at 68 and then ramp up to the 80+ that saisons need, the nottingham esters won't clash with the saison ones. Also going to try the frozen water bottle bath as a temp control measure for the first time, hope it comes out.

 
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