Late night brew halfway through the mash…
What I did for beer today
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Tried to do a closed transfer again, and failed again. I guess it’s good that each time I fail differently? This time I put the elbow in the ball valve that allows you to turn the valve and get all of the beer from on top of the trub. Thing clogged with hops the moment I opened it. Had to open the top of the fermenter and put in a racking cane.
Also a bit put out over the fact that this keg had been purged successfully by another fermentation. Oh, well, it’ll be beer by the super bowl and that’s all that matters.
Also a bit put out over the fact that this keg had been purged successfully by another fermentation. Oh, well, it’ll be beer by the super bowl and that’s all that matters.
My danish lager had about 10% more to go before it gets to the estimated final gravity so I transferred it into the purged kegs. Put a spunding valve on it to set the carbonation level.
One of two golden ales seemed to be slow to start so I took a peek and noticed the beginning of a krausen so I rewetted the bucket gasket and that it got it bubbling like the other. A few hours later it was slowed down again and did it again and got it going again. Looking like I have a trip to the LHBS in my future.
One of two golden ales seemed to be slow to start so I took a peek and noticed the beginning of a krausen so I rewetted the bucket gasket and that it got it bubbling like the other. A few hours later it was slowed down again and did it again and got it going again. Looking like I have a trip to the LHBS in my future.
Gravity check on a 1939 Fuller's OBE. From 1072 down to 1015. Healthy attentuation for some 5mo old Pub. Tastes great. Dry. Malty, bready, toasted crust. Range of flavors coming from a mix of homemade inverts. Medium strong bitterness. Plenty of EKG flavor. Moderate fruity, 'marmelade-y' esters.
Time to bottle. Then the ol' empty fermenter anxiety can start.
Time to bottle. Then the ol' empty fermenter anxiety can start.
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Brewing (if that's the correct term) a yeast starter for the DIPA I'm brewing tomorrow. Also first time entering a recipe in BrewFather "Terpene Dream DIPA", yes it's a kit although my first all grain. Next brew will be one of David Heath's recipes either "Old School West Coast IPA" or "Verdant IPA". So many recipes so little time. Fortunately I'm retired 
- Joined
- Mar 12, 2021
- Messages
- 199
- Reaction score
- 593
Brewing (if that's the correct term) a yeast starter for the DIPA I'm brewing tomorrow. Also first time entering a recipe in BrewFather "Terpene Dream DIPA", yes it's a kit although my first all grain. Next brew will be one of David Heath's recipes either "Old School West Coast IPA" or "Verdant IPA". So many recipes so little time. Fortunately I'm retired
Really smells good in my man cave/office/play space.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Beerstein
Well-Known Member
Last night I drank the remainder of the mosaic/lemon drop IPA at the bottom of the fermenter. Got a glorious 3 pints of flat IPA . Kegged the day before.
. Kegged the day before.
Before work, mixed up a lager starter for this weekend's brew. Should be bubbling away on the stir plate! Lager #1 got infected and thrown out, I am hoping this one does ok.
Planned a few upcoming brews. All historic Fuller's pale ales 1887-1941. UK pale ale malt, flaked maize, invert. Fuggle, EKG. Pub.
seanjwalker1
Dunkel Vater
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Nothing...dang it somebody light a fire under my kiester! I've got a Doppelbock waiting to be made since Xmas sitting in the garage chomping at the bit. Winter doldrums have gotten too me. That and trying to stay 1 step ahead of Omicron Decepticon. I need to get cracking 
Mmmm, doppelbock…Nothing...dang it somebody light a fire under my kiester! I've got a Doppelbock waiting to be made since Xmas sitting in the garage chomping at the bit. Winter doldrums have gotten too me. That and trying to stay 1 step ahead of Omicron Decepticon. I need to get cracking
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Hooked up the new to me 10# CO2 tank. Since it’s on the lagering fridge kegs only, no serving, I expect it to last for a good long while.
Tasted the wild fermented apple cider and the blackberry wine, both mid-ferment. Delightful! Can’t wait until they are done!
Checked on the lager starter, will probably step it up tomorrow so it’ll be fully engaged when I drop it in the wort.
Tasted the wild fermented apple cider and the blackberry wine, both mid-ferment. Delightful! Can’t wait until they are done!
Checked on the lager starter, will probably step it up tomorrow so it’ll be fully engaged when I drop it in the wort.
Gave my amber lager a hit of dry hops tonight - hallertau mittelfruh. Not a ton, just a little; I dig a fresh floral aroma in my amber lagers.
I had the bung out of the cap for as little time as possible, 4-5 seconds tops, then gave it a shot of gas before closing it up (how much difference it makes I can't be sure, but I do it anyway). I'll package it in 3 days then let it chill out for a couple months.
I had the bung out of the cap for as little time as possible, 4-5 seconds tops, then gave it a shot of gas before closing it up (how much difference it makes I can't be sure, but I do it anyway). I'll package it in 3 days then let it chill out for a couple months.
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Yesterday, brewed a lager. Not my first, but hopefully my first without an infection! Hits the numbers for an American Light, but it's Maris Otter, Basmati Rice, Saaz and Huell Melon hops, and WLP800-Pilsner yeast. About 4%, 22IBU, and a 1 liter starter in 5 gallons. It'll be beer, and I am going to hide it in the back of the lagering fridge until St. Patties Day.
Cleaned and sanitized 3 kegs with a working solution of Iodophor to keep the bugs on their toes. Will keg an Irish Red Ale later this afternoon.
Swapped out my 5lb C02 bottle,which had lasted a surprisigly long time, for the 20lb bottle from the local welding shop.
Hit 1.134 OG!
Drink beer while you make beer, old German saying. That’ll motivate you. Nothing like a weekend morning brew to get things going…Nothing...dang it somebody light a fire under my kiester! I've got a Doppelbock waiting to be made since Xmas sitting in the garage chomping at the bit. Winter doldrums have gotten too me. That and trying to stay 1 step ahead of Omicron Decepticon. I need to get cracking
After about a year of ownership and roughly 25 batches I finally decided to tear down the Brewzilla for a full cleaning. Not too bad overall but glad I did it. I’ll likely replace some gaskets/o-rings next time.
Pulled a gravity sample of the Apfelwein I had put together about a month ago and sort of forgot about. It started out at 1.070.
It’s really tart. I cut the sample 50% with Sprite and my wife pronounced it delicious. I might just bottle some at that ratio and call it hard seltzer.
It’s really tart. I cut the sample 50% with Sprite and my wife pronounced it delicious. I might just bottle some at that ratio and call it hard seltzer.
Getting some entries ready for shipping, and cleaned out a corny keg I’m going to use for a fermentor. Back-sweetened a mead and cleaned a couple buckets and a case of bottles.
I've spent the last two nights cleaning up my Beersmith My Recipes folder. This was a long time coming, I write a lot of recipes as thought exercises, just to get them out there, see what they look like on the screen, and think about it. In much the same way, I'll demo tons of songs, just to hear what they sound like, but few of them get properly recorded. Lot's of "WTFs?!" and deletes have occured.
It's mostly been a chore, but, along the way, I had the opportunity to read the tasting notes of many dead end recipes. Perhaps my favorite, so far (I have a long way to go), was from a recipe called "Bread Bomb Bitter." The goal of this recipe was to explore the outer regions of bready/malty beers, an area that I don't really like. Nevertheless, as a good brewer, it's important to understand the extremity of certain core flavors. Hence, I wrote a recipe comprised of 50% Mild Malt and 50% Munich II. That's bready. Really bready. I got *all* my calcium from carbonate, no gypsum, and only gave the beer a 90min addition of Target, then fermented it with Windsor. With Windsor!
At the bottom of my tasting notes I always include this question, "What is the best way to improve this beer?" My response? "You knew you would hate this, but you brewed it anyway. Enjoy the next 47 lousy pints dumb #($*!"
It's mostly been a chore, but, along the way, I had the opportunity to read the tasting notes of many dead end recipes. Perhaps my favorite, so far (I have a long way to go), was from a recipe called "Bread Bomb Bitter." The goal of this recipe was to explore the outer regions of bready/malty beers, an area that I don't really like. Nevertheless, as a good brewer, it's important to understand the extremity of certain core flavors. Hence, I wrote a recipe comprised of 50% Mild Malt and 50% Munich II. That's bready. Really bready. I got *all* my calcium from carbonate, no gypsum, and only gave the beer a 90min addition of Target, then fermented it with Windsor. With Windsor!
At the bottom of my tasting notes I always include this question, "What is the best way to improve this beer?" My response? "You knew you would hate this, but you brewed it anyway. Enjoy the next 47 lousy pints dumb #($*!"
At the city house for a week. Pulled a FG sample of the Blonde I brewed here last month. Another fizzy yellow beer. Looks like I’ll be bottling tomorrow.
Canned 4gal of starter wort, did close to 12 of each 4oz, 8oz,16oz and 32oz so a bunch of jar washing too.
Kegged my strata-galaxy golden ale fermented with 1318 and took the wlp007 half off of spunding that I kegged a few days back.
I also dry hop an old school IPA with cascade, chinook and centennial hops.
Kegged my strata-galaxy golden ale fermented with 1318 and took the wlp007 half off of spunding that I kegged a few days back.
I also dry hop an old school IPA with cascade, chinook and centennial hops.
Checked on the mead I made last weekend; bubbling away slowly, and just realized I never took a SG, oh well who cares. Then I tapped the Strata Pale that's been carbing a couple of days; this is the last of the three entries for SheBrew. First true Pale I've ever entered, and if it doesn't get good scores I'm gonna eat my crocheted hat. Good maltiness, and pretty big nose from the Strata hops, that was all I used for this one from bittering to late. Gave husband a taste from my glass, and after one sip he promptly filled it to the rim from the tap and took it away from me, telling me to get my own glass; that one was his. It's rare that he raves over one of my beers; he tastes all of them, but doesn't drink as much as I do. I think this one will be gone soon, thank Ninkasi I have more Strata in the freezer.
Visited the LHBS today and picked up the ingredients for a Moose Drool style Brown Ale and got my 5lb C02 bottle refilled. Almost.
The owner said that his 100 lb bottle was getting low. Ended up getting 4 lbs and change in mine. He took 5 bucks off the refill price, so it was all good. I also bought an extra hydrometer. In 11 years of brewing I’ve never broken one. I’ve had a spare at the farm for years and haven’t needed it yet. I figured that for 8 bucks I might as well have a spare at the city house, too.
The owner said that his 100 lb bottle was getting low. Ended up getting 4 lbs and change in mine. He took 5 bucks off the refill price, so it was all good. I also bought an extra hydrometer. In 11 years of brewing I’ve never broken one. I’ve had a spare at the farm for years and haven’t needed it yet. I figured that for 8 bucks I might as well have a spare at the city house, too.
