Packaged a 10 g batch of Mocha Irish Stout in 2 corny kegs (ready for pouring in late May or June), cleaned the 2 SS Brewbuckets, and also cleaned 3 corny kegs that kicked in the last week. Now enjoying a Czech pilsner with a BLT. Ahhhh yes.
What I did for beer today
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No brewing this weekend, this morning, I emptied the trub
from my session IPA and added the dry hops.. took ingredience inventory and
I chilled a "few" home brews ( coffee porter, dry stout, Irish red , black Ipa and citra/ mosaic Ipa) in anticipation of my grandsons and son inlaw coming for Easter dinner, the good news, the hard liquor didnt get touched, the better news is I'm going to have brew next weekend- i dont know what until I inventory my losses!
from my session IPA and added the dry hops.. took ingredience inventory and
I chilled a "few" home brews ( coffee porter, dry stout, Irish red , black Ipa and citra/ mosaic Ipa) in anticipation of my grandsons and son inlaw coming for Easter dinner, the good news, the hard liquor didnt get touched, the better news is I'm going to have brew next weekend- i dont know what until I inventory my losses!
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I finally had a utility sink installed in my basement brewery. Bonus points that the basin is large enough for my Mark II Keg and Carboy washer.
Brewing a 5% ABV version of my 8.5% all-Citra hazy today. Mash volume is so small I had to add an extra 2 quarts of strike liquor to reach the MLTs Brewmometer...
Onwards!
[edit] Pushed the recirculating mash duration until it wasn't gaining gravity points, now doing a quart per minute fly sparge.
[edit2] Runout went really well, end of runnings gravity was just 7 points (pH held below 5.4 to the end). Pre-boil at 40 points vs predicted 37.
HLT and MLT cleaned and buffed, on to the boil!
[edit3] Whirlpooling hops @170°F, all is still going good!
Should be home free!
[wrap up]
My Hop Stopper V2 earned its keep today, kept the hops out of the carboys without causing issues of its own.
Carried the bonus points all the way to the carboys, the forecast 47 point OG ended up at an even 50, for a theoretical 5.4% brew - if the FG hits the predicted 1.009.
Pitched, ionic-zinc'd, gassed up with O2, and stuffed in chamber 1 and ready to rock!
Cheers!
Onwards!
[edit] Pushed the recirculating mash duration until it wasn't gaining gravity points, now doing a quart per minute fly sparge.
[edit2] Runout went really well, end of runnings gravity was just 7 points (pH held below 5.4 to the end). Pre-boil at 40 points vs predicted 37.
HLT and MLT cleaned and buffed, on to the boil!
[edit3] Whirlpooling hops @170°F, all is still going good!
Should be home free!
[wrap up]
My Hop Stopper V2 earned its keep today, kept the hops out of the carboys without causing issues of its own.
Carried the bonus points all the way to the carboys, the forecast 47 point OG ended up at an even 50, for a theoretical 5.4% brew - if the FG hits the predicted 1.009.
Pitched, ionic-zinc'd, gassed up with O2, and stuffed in chamber 1 and ready to rock!
Cheers!
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Today I brewed 15 litres of Niagara Wheat Beer.
Following that I bottled my New Zealand Pale Ale.
Following that I bottled my New Zealand Pale Ale.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I started the crash on Panther Piss Bum Strength.
Got some faucet covers for the summer to keep the fruit flies at bay (along with a few cool traps, apple cider vinegar, some chopped fruit, and a few drops of dish soap in a ramekin or small cup with Saran wrap, punched with holes).
Put together a six gallon Czech Premium Lager recipe and weighing grains... (Milled. READY! ).
Put together a six gallon Czech Premium Lager recipe and weighing grains... (Milled. READY! ).
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Getting ready to bottle tomorrow night, washed a bucket full of bottles and sanitized 56 of them with Idofor, prepped the botteling station, just need to sanatize my botteling bucket, caps and related gear tomorrow night..
Bottles are washed with PBW on the outside and scrubbed with a brush internally and placed in a rack in a slop sink, then rinsed with a low pressure hot water wash inside and out.after their rinse, They are then dried externally with a dish towel and placed on the bottle rack where a pump sprays a warm mixture of idafor for 3 or 4 minutes in them 8 at a time,once done, they are moved to the botteling staging area to dry internally and be filled..as equiped, botteling is a pretty straight forward and painless process.
Bottles are washed with PBW on the outside and scrubbed with a brush internally and placed in a rack in a slop sink, then rinsed with a low pressure hot water wash inside and out.after their rinse, They are then dried externally with a dish towel and placed on the bottle rack where a pump sprays a warm mixture of idafor for 3 or 4 minutes in them 8 at a time,once done, they are moved to the botteling staging area to dry internally and be filled..as equiped, botteling is a pretty straight forward and painless process.
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ClaudiusB
Well-Known Member
"Put together a six gallon Czech Premium Lager recipe." What is the difference between a non-premium and your premium?
Using BrewFather software and read thru the lengthy description of the style.
This was the top match of my recipe to a defined style. Basically .. a little more bready, complex, malty than basic Czech Lager... ABV for the style is 4.2-5.8%. Bitterness is healthy but not over powering.
Whipped up a quick batch of lightly hopped wheat DME wort for a fig psedo-sour experiment. It might end up sucking, but hey it's an experiment right? My daughter will probably love it, but I'd have to get some to San Diego to find out.
Knocked out a 5.5 g batch of Czech Lager - excellent brew day, finished before 11:15 am. All of it including clean-up and storage. And it began to drizzle at 11:30am.
Also saw a used 50 L Speidel Braumeister on FB marketplace. (V2, not current model). Crazy deal. Includes a Jaded chiller, Speidel fermenter and 2 SS BrewCube tables ... For $600. About 15 min away. Anyone have experience with these Mercedes level AIO systems from Germany? The new ones go for +$3000. Yikes.
Also saw a used 50 L Speidel Braumeister on FB marketplace. (V2, not current model). Crazy deal. Includes a Jaded chiller, Speidel fermenter and 2 SS BrewCube tables ... For $600. About 15 min away. Anyone have experience with these Mercedes level AIO systems from Germany? The new ones go for +$3000. Yikes.
No experience with one, allz I know is Speidel doesn’t make crap. I’d grab it up, if I didn’t already have a gently used grainfather.
Worked up a recipe for tomorrow's "Twin Blades of Fury" American pale lawnmower ale.
10 lbs of 2-row brewer's malt
.75 oz Nugget
1 oz Northern Brewer
Designed for 5% ABV and putting it in 22 oz bottles to cap off a glorious run through the tall grass.
10 lbs of 2-row brewer's malt
.75 oz Nugget
1 oz Northern Brewer
Designed for 5% ABV and putting it in 22 oz bottles to cap off a glorious run through the tall grass.
Two Blades of Fury is an outstanding name, BrewZer!
Brewed a 2 gal batch of Czech amber lager yesterday and 3 gal of leichbier today.
Brewsmith
Home brewing moogerfooger
I booked a tour at the Sierra Nevada brewery in Chico. We planned some vacation camping in Lassen National Park in June, and we are going to stop in Chico before heading home. Might as well visit Mecca while I’m there
Just sent him a text to check it out over the weekend. I wanna see one in the wild at the very least - and also figuring I can sell some of the accessories and lower the total outlay. I think I will also want the smaller mash pipe and the low oxygen kit which bumps up the price by $500. Add wifi? Another $432? Really?
Hm, yeah. With Wi-Fi one doesn’t have the hassle of staying in the same room as the rig, or going back to check on it in person. What a pain, why even brew?
The wifi add-on makes it easier to update the controller. Some of the older models had issues with not being in Celsius and kicking temperature errors. Easily fixed with the update. Via wifi. D'oh.
Today I kegged my TT Landlord clone, 19 litres at 4.2%.
I had planned in dry hopping my Hazy DIPA but it's not done fermenting yet. I did give my Brewzilla a deep clean though.
Running off an APA this morning as part of my project to get serious about the hops induced “ski jump” effect on final pH.
I apologize if my sarcasm was perceived as an insult in anyway. That was not my intention. Over $400 seems pretty steep for the conveniences I had mentioned. Updates would be pretty important.
I’m going on a walking brewery crawl today, so I’ll call it research for upcoming brews. Later I’ll be injecting gelatin into a keg that’s been lagering. That’s the plan anyway.
I wasn't insulted at all. More a matter of sharing why I might be foolish enough to get a $400 wifi unit. Haha.I apologize if my sarcasm was perceived as an insult in anyway. That was not my intention. Over $400 seems pretty steep for the conveniences I had mentioned. Updates would be pretty important.
I’m going on a walking brewery crawl today, so I’ll call it research for upcoming brews. Later I’ll be injecting gelatin into a keg that’s been lagering. That’s the plan anyway.
Brewed up a different version of the House NEIPA this morning; nothing but flameout hops, then will get a hefty dry hop addition after a few days. Brand spanking new wilser bag got a hole in it, from the long brewvision probe; very tiny hole that I can fix, but made me cranky. So I dug through the random brewery parts bucket and found the shorter probe, that unfortunately does not thread into the thermowell of my BK. Hmph! Off to the local hardware store for a 1/2" to 1/4" reducing bushing, and voila (french for 'look I did something') no more pokey-out probe to make holes in my amazing wilser bag. Tested with 8g of water and the stick thermometer, no leaks and it jives. Now I just need more grain....
Washed a couple kegs, installed a Flotit 2.0 in my remaining keg that still had a conventional floater, kegged the Panther Piss Bum Strength, remembered that fresh pitches of dry yeast off the Balentine/Chico family tree are kinda laggy, but growled at the fermenter containing yesterday's APA anyway.
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Yeah, so after all the consumption of adult beverages yesterday, rather than injecting gelatin into a lagering keg I promptly took a nap once home. So that’s what I did today and put away fresh malt from an East Coast maltster. I’m eager to do some side by side SMASH brews to compare these, with others (not too old) I have on hand.
Did you ask @day_trippr, to use his Handle for your beer name?
What Wheat malt did you use? I want to use unmalted wheat for my next weizen, but the long cereal mash needed and the time it takes... But then, I do not seem to be happy with the use of Flaked Wheat in the past, as I never hit my OG expected as I do with all other 100% malt beers.
I'm looking for a Forum here that brewers compare different wheats and the end results..... Came across this one
It was my CB handle back in the late 60s. I didn't ask the Beatles, either 
Cheers!
Cheers!
I used malted wheat as I do in all my wheat beers. I use Torrefied wheat in bitters for head retention but only 200ish grams.
ClaudiusB
Well-Known Member
I finished the Maibaum decoration after the sandstorm passed. The theme is beer, nothing else. Many German towns may also celebrate different trades.
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Super busy beer morning. Cleaned all the beer lines and got faucets soaked, sanitizer and detailed. Sparkly clean.
Bottled up an English bitter that had low efficiency issues on brew day (ended w. pre-boil gravity of 1.03 vs expected 1.04) . That'll happen when you are adding too much sparge water misreading the markers on the kettle. Thankfully ... I calculated what I needed to fix it in the boil (added brown sugar) and got it dialed at 1.039 post boil gravity. Yes. Anyway ... All kegged up and cooling one corny, the other conditions in the closet with his buddies Mr & Mrs Stout.
Took the final OG of the bitter and it came in where I like, 1.003. Nice and dry. ABV right on target.
I have been without my English "must have" brown ale for 10 days. Should be enjoying it fully carbed in a few days.
Bottled up an English bitter that had low efficiency issues on brew day (ended w. pre-boil gravity of 1.03 vs expected 1.04) . That'll happen when you are adding too much sparge water misreading the markers on the kettle. Thankfully ... I calculated what I needed to fix it in the boil (added brown sugar) and got it dialed at 1.039 post boil gravity. Yes. Anyway ... All kegged up and cooling one corny, the other conditions in the closet with his buddies Mr & Mrs Stout.
Took the final OG of the bitter and it came in where I like, 1.003. Nice and dry. ABV right on target.
I have been without my English "must have" brown ale for 10 days. Should be enjoying it fully carbed in a few days.
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You're busy, I haven't even had coffee yet! Still trying to wake up.
Good for you though, keep busy!
Kegged up my Hazy DIPA. Warm sample smelled absolutely stupendous, so hopefully it's going to be a great been in ten or so days when the worst of the hop burn has mellowed out.
Sadly was a bit down on volume, lost quite a bit more than planned to my 240g dry hop! Something about super powdery Strata seems to absorb a huge amount of liquid and drop down very slowly compared to both the Nelson and Citra.
Sadly was a bit down on volume, lost quite a bit more than planned to my 240g dry hop! Something about super powdery Strata seems to absorb a huge amount of liquid and drop down very slowly compared to both the Nelson and Citra.
I decided that it's okay to get mad at MoreBeer's Cellar Science house label. I brewed a 1.047 APA on Saturday and pitched a single satchet of Cellar Science CALI. Monday rolls around and nothing is going on. No biggie, it's a Chico yeast, they're a little slow on the first pitch. Tuesday rolls around and still nothing, so I pitched another sachet. On Wednesday night nothing was still happening, so I tossed in a third sachet. When I got home tonight, I was greeted by no movement on the gravity and zero activity, so I pitched a sachet of Verdant in an effort to rescue this fiasco.
In Cellar Science's defense, all three sachets were one year past their expiration date, but when is that ever an issue with dried yeast? Their Baja yeast ruins beer and their CALI yeast can't chill in the fridge for five years. They won't be earning any further sales from me. Why use CALI when you can get BRY-97 for almost a buck cheaper at Label Peelers?
In Cellar Science's defense, all three sachets were one year past their expiration date, but when is that ever an issue with dried yeast? Their Baja yeast ruins beer and their CALI yeast can't chill in the fridge for five years. They won't be earning any further sales from me. Why use CALI when you can get BRY-97 for almost a buck cheaper at Label Peelers?
