I took off from work yesterday (Thank you, abundant PTO) to brew a beer I wanted to have ready after a day of working on my yard in the summer. I thought I'd share some notes from this brew, as told from the perspective of a person who is still truly getting the hang of brewing.
Salt lime lager beer, brewed with 7 lbs of German Pils & 1 lb of flaked corn, Saaz hops, saflager 34/70 yeast.
Math is hard- I assumed I had the appropriate sized kettles and stock pots to hold my sparge water (just shy of 6 gallons). Wrong! One 12-qt pot, one 8-qt pot, and then I used a 5 qt pot. I had enough space on my stove for 3 total pots, as the 8 gallon kettle took up too much space, so one of the pots had to go to the propane grill outside on the side burner.
My first time batch sparging and attempting a true vorlauf- and I couldn't get it to be particularly crystal clear. First time using a false bottom as well. I read a billion arguments for/against stirring while batch sparging, I ultimately went with stirring.
My mash-tun is also my primary kettle for boiling, so as you can imagine, that's going to make batch sparging difficult- especially when I already ran out of kettles just for my sparge water. Thankfully, I had a giant blue Lowes bucket that I thoroughly cleaned and sanitized. Given the lack of clarity/volume of grains coming through at first, I passed everything through a sanitized strainer, which certainly helped.
The boil took over an hour to get to a point where it was rolling. At the recommendation of a friend, I went with a 90 minute boil instead of a 60 minute. During this time, I did some bad karaoke in my kitchen, ate leftover curry, played Wordle, and sampled a Dos Equis Salt Lime Lager (which was excellent!). I added 1oz of Saaz at 60 minutes and 1 oz of Saaz at 5 minutes (along with half a whirfloc tab).
I got the wort down to low 70s with my wort chiller before putting the kettle (with sanitized lid) in the chest freezer to help bring it down the rest of the way to 52 (with sanitized temp controller probe/wire immersed in the wort). At 52 degrees, I removed it, took my OG reading (1.040, which relieved me because my pre-boil gravity was 1.026 and I was sweating it).
I love the spigot on the kettle and transferring my wort to the fermenter via that, but I was fearful I wasn't going to get a full 5 gallons. My fermenter does not have measurement markings, so I really need to fill it with gallon measurements of water next time and make the markings on the outside with a sharpie. As a result of being blind on the measurement and wanting to get the most of my wort, I made the awful, terrible, no-good very bad idea mistake of tilting the kettle and took on a lot of sediment. Congratulations! I'm an idiot.
Final decision on the night: to rehydrate the saflager yeast or to sprinkle? I rehydrated the yeast on my prior beer (a Vienna Lager) and wanted to see what the results would be just sprinkling. Rest assured, I read numerous arguments for it/against it, I read studies on exBeeriment, and was aware of the risk I was taking. Also, it was hour 11 on my day and I was dragging.
I only have a single-hole rubber stopper for my fermenter, so the temp controller probe is insulated against the side of the fermenter, in the center, with a thick hand towel duct taped over it. Temp control is set to 56.
Yes, the salt and lime are absent- but will be added at a later point in the process.
So, what are my takeaways?
Thank you for joining me on my journey as I continue to read (and obsess) over everything about brewing from the perspective of a relative newbie.
Salt lime lager beer, brewed with 7 lbs of German Pils & 1 lb of flaked corn, Saaz hops, saflager 34/70 yeast.
Math is hard- I assumed I had the appropriate sized kettles and stock pots to hold my sparge water (just shy of 6 gallons). Wrong! One 12-qt pot, one 8-qt pot, and then I used a 5 qt pot. I had enough space on my stove for 3 total pots, as the 8 gallon kettle took up too much space, so one of the pots had to go to the propane grill outside on the side burner.
My first time batch sparging and attempting a true vorlauf- and I couldn't get it to be particularly crystal clear. First time using a false bottom as well. I read a billion arguments for/against stirring while batch sparging, I ultimately went with stirring.
My mash-tun is also my primary kettle for boiling, so as you can imagine, that's going to make batch sparging difficult- especially when I already ran out of kettles just for my sparge water. Thankfully, I had a giant blue Lowes bucket that I thoroughly cleaned and sanitized. Given the lack of clarity/volume of grains coming through at first, I passed everything through a sanitized strainer, which certainly helped.
The boil took over an hour to get to a point where it was rolling. At the recommendation of a friend, I went with a 90 minute boil instead of a 60 minute. During this time, I did some bad karaoke in my kitchen, ate leftover curry, played Wordle, and sampled a Dos Equis Salt Lime Lager (which was excellent!). I added 1oz of Saaz at 60 minutes and 1 oz of Saaz at 5 minutes (along with half a whirfloc tab).
I got the wort down to low 70s with my wort chiller before putting the kettle (with sanitized lid) in the chest freezer to help bring it down the rest of the way to 52 (with sanitized temp controller probe/wire immersed in the wort). At 52 degrees, I removed it, took my OG reading (1.040, which relieved me because my pre-boil gravity was 1.026 and I was sweating it).
I love the spigot on the kettle and transferring my wort to the fermenter via that, but I was fearful I wasn't going to get a full 5 gallons. My fermenter does not have measurement markings, so I really need to fill it with gallon measurements of water next time and make the markings on the outside with a sharpie. As a result of being blind on the measurement and wanting to get the most of my wort, I made the awful, terrible, no-good very bad idea mistake of tilting the kettle and took on a lot of sediment. Congratulations! I'm an idiot.
Final decision on the night: to rehydrate the saflager yeast or to sprinkle? I rehydrated the yeast on my prior beer (a Vienna Lager) and wanted to see what the results would be just sprinkling. Rest assured, I read numerous arguments for it/against it, I read studies on exBeeriment, and was aware of the risk I was taking. Also, it was hour 11 on my day and I was dragging.
I only have a single-hole rubber stopper for my fermenter, so the temp controller probe is insulated against the side of the fermenter, in the center, with a thick hand towel duct taped over it. Temp control is set to 56.
Yes, the salt and lime are absent- but will be added at a later point in the process.
So, what are my takeaways?
- I need a separate mash-tun or another kettle to accommodate my batch sparge
- I need a larger kettle to accommodate higher volumes of sparge water
- For every argument for a technique (stirring during batch sparge, rehydrating yeast) there will be arguments against it (not stirring, sprinkling yeast dry on top of wort). Make an informed decision but it seems you'll have a drinkable beer in any event
- I need to learn why I couldn't get a crystal clear recirculating during vorlauf
- Don't. Tilt. The. Kettle.
- Your brew day will not go as planned (ever, it seems) and you just need to roll with the punches.
- There are multiple stages of excitement and despair. I ended last night saying to my buddy "I think I just blew the whole thing." This morning I looked at the fermenter and the sediment has settled; I have more wort than previously thought, my OG reading turned out fine last night- maybe this won't be so bad!
Thank you for joining me on my journey as I continue to read (and obsess) over everything about brewing from the perspective of a relative newbie.