Best brew day so far!

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Reno_eNVy

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So yesterday morning I decanted the starter "beer" and added another 1/2 gallon starter on top of the yeast slurry and headed off to work with brewing to look forward to upon my return.

I came home to a starter with a nice krausen on top and 6 gallons of strike water at the perfect temperature (SWMBO is so awesome!!!)... it's Tripel time :rockin:

Everything just seemed to go smoothly:
- The mash only lost 0.4*F over 75 minutes (more grain, less headspace I'm assuming)
- Sparge volume ended to up being exactly what we wanted
- The starter was the proper size and pitched at high krausen
- Hit 72% efficiency (have been having problems lately not getting over 68%)

Even when I realized with 5 minutes left of the boil that the bucket we had already cleaned/sanitized didn't have a lid to go with it, we simply got the proper equipment sanitized to transfer our maple cream ale into a corny and cleaned it's lid in a calm and efficient manner and didn't let it phase us. It took a little over a year but I believe we have our set-up dialed in and completely figured out. It's a great feeling, considering the severe ghetto nature of our rig.

What this post really boils down is I wouldn't be to this point if it wasn't for the great talent and patience of everybody on HBT. Through all of you I have learned in three years what could have taken twice as long on my own.

Thank you!
 

Bach7210

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Great to hear of your success. Some brew days are just like that for me. A picture of relaxation by a boiling pot of wort, wonderful. Others...I've got some great stories!
 
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Reno_eNVy

Reno_eNVy

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UPDATE

Holy carp, it's going crazy! Hardest fermentation we've seen to date. Dumped in a fat starter on Tuesday night and it started bubbling a bit after just an hour but wow it has really escalated out of control! I woke up this morning to a 1g water bottle half full of foam (really good thing we used a blow-off) and the bubbles sounded more like a muffled machine gun than anything :eek: The yeast is a beast and smells amazing.

Here's the recipe if anybody is interested:

Belgian Tripel
13.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 72.22 %
2.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
2.00 oz Mt. Hood [6.00 %] (60 min) Hops 26.6 IBU
0.50 oz Saaz [4.00 %] (15 min) Hops 2.2 IBU
0.50 oz Saaz [4.00 %] (5 min) Hops 0.9 IBU
2.00 lb Dememera Sugar (2.0 SRM) Sugar 11.11 %
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.56 %
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale

6 gallons
OG 1.090 (72% eff)
29.7 IBU (IBU:GU = 0.33)
6.2 SRM

Mash
24QT water at 158.9*F (step temp 150*F) for 75 minutes
No mash-out (pretty standard for us)
Single batch sparge of 3.25 gallons at 175*F
 
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