Gordie
Well-Known Member
Howdy y'all.
We're firing up the brewhouse again for the October Blonde installment. A few changes to the recipe. We're running the program with all Hallertau Mittelfruh this time and backing off the base grain a bit because my house yeast appears to be the "Vin Diesel" strain and I've gotten 83-86% attenuation in the last few brews. OG is 1.046 and 20.8 BU out of 50 lbs of grain and 12 oz of hops.
Happy to have people following along and feel free to comment, chastise, heckle or ask questions through the process. For those who don't know, I went nano-brewer a bit ago and I'm a licensed and bonded brewery with an annual production of 25-30 bbl.
I'm at: http://twitter.com/healdsbrew
Targeting about 7am PST start, but I may be a little late as I'm going to an Oktoberfest dinner tonight and there will be beer served. Oh yes. There will be beer...
We're firing up the brewhouse again for the October Blonde installment. A few changes to the recipe. We're running the program with all Hallertau Mittelfruh this time and backing off the base grain a bit because my house yeast appears to be the "Vin Diesel" strain and I've gotten 83-86% attenuation in the last few brews. OG is 1.046 and 20.8 BU out of 50 lbs of grain and 12 oz of hops.
Happy to have people following along and feel free to comment, chastise, heckle or ask questions through the process. For those who don't know, I went nano-brewer a bit ago and I'm a licensed and bonded brewery with an annual production of 25-30 bbl.
I'm at: http://twitter.com/healdsbrew
Targeting about 7am PST start, but I may be a little late as I'm going to an Oktoberfest dinner tonight and there will be beer served. Oh yes. There will be beer...
