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Old 03-23-2012, 01:17 PM   #1
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts



Ok, so the PLAN was to be getting strike water up to temp by 6am this morning. Like all good plans, things happen. Our hockey team finally won a game last night, so we were celebrating a little later than I had originally planned. That said, I've finally doughed in on the first of 5 brews. The plan as of now is to brew 5 beers, for a total of 30 gallons of beer on the day. I'll try to remember to take pics and chronicle the whole process as the day progresses, and others show up. That said:

1st Beer: Cream Ale (Anderson Valley Summer Solstice Clone)

So here's most of the specialty grains I'll be using today, plus a few more I'll be pulling out shortly.



My specialty grains mixed with 2-row pale.



The Brew Rig awaiting it's first batch.



Ok, Doughed in at 9am, will be back at 10 on this guy. On to other beer related items!



 
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Old 03-23-2012, 01:48 PM   #2
bchurch
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Aug 2010
Mont Clare, Pa
Posts: 395
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5 brews in one day, that my friend is the new definition of ambitious! That is a great stand you have by the way. I will be following you through out the day while I still here at my desk with nothing better to do but dreaming about brewing. Cheers!



 
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Old 03-23-2012, 01:56 PM   #3
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


Ok, just transferred our Brett'd IPA. Still sitting at 1.050, so I'm not to happy about that, but not much I can do.



Back story, this beer was my wife's first solo brew on the rig. I left her detailed instructions (am a tech writer by trade). They were fine, except for the fact that she didn't cut the heat to the MLT while doughing in. By the time she realized it, the temp hit 170*. So we just mashed for two hours after bringing down the temp. Was a 1.080 beer, and the initial yeast (forget at the moment) brought it to 1.050. We pitched Brett in hopes of it knocking down the complex sugars. Doesn't seem to have worked after 2 weeks (still same reading). Maybe now that it's racked off the cake it'll help? Who knows. Ok, time to start sparging!

 
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Old 03-23-2012, 03:58 PM   #4
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


Ok, doughed in Beer #2: Stone 15th Anniversary Clone, at 11:30. Second time making this one, first went WAY too quickly.



Carboy is sanitized for Beer#1.



Chiller is all set up for Beer #1, just about to chill now.


 
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Old 03-23-2012, 04:25 PM   #5
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


Well, first casualty. I had a bit of flame going on the MLT, as the temp was dropping. And walked away. &#^#* !!! So, onto batch #3. I have enough specialty grains to circle back to this one, but base malt might be tight. We'll see. Time to relax and have.... water. Beer is for later today.

 
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Old 03-23-2012, 05:53 PM   #6
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


Ok, back on track now. Have enough grain to set this brew back up. First one is put to bed in the ferm chamber. Stone brew #2 part 2 is going in the mash now.

 
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Old 03-23-2012, 06:06 PM   #7
Jaysus
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Jul 2008
H'burg, PA
Posts: 950
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This is fun!

(to watch... from work...)


post more pics!

 
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Old 03-23-2012, 06:09 PM   #8
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
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Brew dog is on the job!


 
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Old 03-23-2012, 06:21 PM   #9
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


Here's the hops schedule for the Stone Beer. Mash is going well.


 
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Old 03-23-2012, 07:10 PM   #10
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


Starting the fly sparge on the Stone Beer:



And started collecting here:




 
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