I discovered I don't have enough pale malt to brew tomorrow. Unless I do a smaller batch, nah. I have a bag coming in Tuesday. I'll wait.
Sometimes I use my pH meter, most times I don't. Might just be me, but I get too hung up on worrying about 2 points either way. I will use it tomorrow for a wee heavy I'm going to brew, but that one is for a mini-competition for the club and I'm stressing about it, never having brewed one before.Cleaning and organizing for an up coming brew day and adjusting the recipe. I’ll also calibrate a PH meter for the first time- hoping this has a positive impact on my brews, using it, that is.
I’m brewing my first kettle soured Berliner Weiss, so since I have the meter I might as well use it instead of litmus paper.Sometimes I use my pH meter, most times I don't. Might just be me, but I get too hung up on worrying about 2 points either way. I will use it tomorrow for a wee heavy I'm going to brew, but that one is for a mini-competition for the club and I'm stressing about it, never having brewed one before.
Had to dump beer...Dumped a batch of subpar Irish Stout...
Prototype for a special project.
You'll definitely notice some grapefruit notes.Mixed up one of those ABC Pale Ale beer kits, made my own enhancer with 2 lbs of pale DME, 1 lb of dextrose and 6oz of Maltodextrine. While I was mixing that up and raising to pasteurization temp, I dip hopped the fermenter with 1oz of Motueka, 1oz of lemon drop and 1oz of Cashmere. Waiting for it to come down to pitching temp then throwingNottingham at it and fermenting and my brewery ambient temperature of 71-72 For 2 weeks then crash and keg.
EDIT
Changed yeast to Voss Kveik, mainly because I can pitch it sooner and secondarily I think it will play well with all the citrus hops. So it will be done in 3 days.
I’m hoping for more of the lemon, lime to be more forward then the grapefruit.You'll definitely notice some grapefruit notes.
Today I made a hopper for my new Crankandstein grain mill.
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The mounting board is from my Barley Crusher which recently gave up the ghost. Had to add a scrap of plywood between it and the mill as the hole for the BC is bigger than the Crank.
The next step is a stand and to add a motor. I have an old general purpose motor with a 10:1 gear reduction for a nice, slow grind.
Brew day Sunday! 2.6 gal Surly Furious clone. Already rocking in a 65 degree F water bath.
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Sounds like a crushable tasty beerMarzen brew day is complete.
I did a decoction mash because I hate myself.
I tried to compensate for the high efficiency I have been having, and by doing so I went a little lower than expected on the original gravity.
1.049.
I’m using a high attenuating yeast (s-189) so it will probably finish around 5.3%. A little low for the style, but **** it. The wort smelled lovely.
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