tag:blogger.com,1999:blog-75784252110060106142024-03-13T06:45:55.950-07:00Et tu Brewtus?Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7578425211006010614.post-41343883755663208362013-05-22T18:32:00.003-07:002013-05-22T18:32:49.808-07:00Omni Summer Giveawayhttp://www.omnihotels.com/blog/passport/<br />
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<br />Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-3712552930265935162008-07-06T08:15:00.000-07:002008-07-06T08:16:15.627-07:00Munich Helles<center> <table width="92%"> <tbody> <tr> <td> <h2>Munich Helles</h2> <table cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td align="left"><b>Brew Type:</b> All Grain</td> <td align="left"><b>Date:</b> 7/4/2008</td></tr> <tr> <td align="left"><b>Style:</b> Munich Helles</td> <td align="left"><b>Brewer:</b> Dale</td></tr> <tr> <td align="left"><b>Batch Size:</b> 6.00 gal</td> <td align="left"><b>Assistant Brewer:</b> </td></tr> <tr> <td align="left"><b>Boil Volume:</b> 8.62 gal</td> <td align="left"><b>Boil Time:</b> 90 min</td></tr> <tr> <td align="left"><b>Brewhouse Efficiency:</b> 75.00 %</td> <td align="left"><b>Equipment:</b> Keggle / Turkey Fryer - 5 gallon 2</td></tr> <tr> <td align="left"><b>Actual Efficiency:</b> 74.75 %</td></tr></tbody></table><b>Taste Rating (50 possible points):</b> 35.0<br /><br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Ingredients</b></u></caption> <tbody> <tr> <th align="left" width="16%">Amount</th> <th align="left" width="51%">Item</th> <th align="left" width="15%">Type</th> <th align="left" width="16%">% or IBU</th></tr> <tr> <td align="left">9.00 lb</td> <td align="left">Pilsner (2 Row) Ger (1.8 SRM)</td> <td align="left">Grain</td> <td align="left">83.72 %</td></tr> <tr> <td align="left">1.75 lb</td> <td align="left">Cara-Pils/Dextrine (1.4 SRM)</td> <td align="left">Grain</td> <td align="left">16.28 %</td></tr> <tr> <td align="left">14.00 gm</td> <td align="left">Hallertauer, New Zealand [8.60 %] (75 min)</td> <td align="left">Hops</td> <td align="left">14.3 IBU</td></tr> <tr> <td align="left">13.20 gm</td> <td align="left">Tettnang [4.30 %] (15 min)</td> <td align="left">Hops</td> <td align="left">2.0 IBU</td></tr> <tr> <td align="left">26.40 gm</td> <td align="left">Saaz [4.00 %] (1 min)</td> <td align="left">Hops</td> <td align="left">2.3 IBU</td></tr> <tr> <td align="left">0.50 tsp</td> <td align="left">Yeast Nutrient (Boil 15.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">1.00 items</td> <td align="left">Whirlfloc Tablet (Boil 15.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">1.00 items</td> <td align="left">Wort Chiller (Boil 15.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">2.20 gm</td> <td align="left">Baking Soda (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">3.30 gm</td> <td align="left">Chalk (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">3.30 gm</td> <td align="left">Epsom Salt (MgSO4) (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">14.00 ml</td> <td align="left">Lactic Acid (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">11.00 gal</td> <td align="left">Our Well -> Munich 2</td> <td align="left">Water</td> <td align="left"><br /></td></tr> <tr> <td align="left">2 Pkgs</td> <td align="left">Southern German Lager (White Labs #WLP838) [Starter 2000 ml]</td> <td align="left">Yeast-Lager</td> <td align="left"><br /></td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Beer Profile</b></u></caption> <tbody> <tr> <td align="left"><b>Estimated Original Gravity:</b> 1.049 SG (1.045-1.051 SG)</td> <td align="left"><b>Measured Original Gravity:</b> 1.049 SG</td></tr> <tr> <td align="left"><b>Estimated Final Gravity:</b> 1.013 SG (1.008-1.012 SG)</td> <td align="left"><b>Measured Final Gravity:</b> 1.012 SG</td></tr> <tr> <td align="left"><b>Estimated Color:</b> 3.2 SRM (3.0-5.0 SRM)</td> <td><b>Color</b> <strong>[Color]</strong></td></tr> <tr> <td align="left"><b>Bitterness:</b> 18.6 IBU (16.0-22.0 IBU)</td> <td align="left"><b>Alpha Acid Units:</b> 6.2 AAU</td></tr> <tr> <td align="left"><b>Estimated Alcohol by Volume:</b> 4.67 % (4.70-5.40 %)</td> <td align="left"><b>Actual Alcohol by Volume:</b> 4.82 %</td></tr> <tr> <td align="left"><b>Actual Calories:</b> 217 cal/pint</td></tr></tbody></table><br /><br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Mash Profile</b></u></caption> <tbody> <tr> <td align="left"><b>Name:</b> Temperature Mash, 2 Step, Full Body</td> <td align="left"><b>Mash Tun Weight:</b> 3.00 lb</td></tr> <tr> <td align="left"><b>Mash Grain Weight:</b> 10.75 lb</td> <td align="left"><b>Mash PH:</b> 5.4 PH</td></tr> <tr> <td align="left"><b>Grain Temperature:</b> 72.0 F</td> <td align="left"><b>Sparge Temperature:</b> 168.0 F</td></tr> <tr> <td align="left"><b>Sparge Water:</b> 5.78 gal</td> <td align="left"><b>Adjust Temp for Equipment:</b> TRUE</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <th align="left" width="23%">Name</th> <th align="left" width="44%">Description</th> <th align="left" width="16%">Step Temp</th> <th align="left" width="16%">Step Time</th></tr> <tr> <td align="left">Protein Rest</td> <td align="left">Add 13.50 qt of water at 130.1 F</td> <td align="left">122.0 F</td> <td align="left">30 min</td></tr> <tr> <td align="left">Beta Saccharification</td> <td align="left">Add 3.25 qt of water and heat to 146.0 F over 12 min</td> <td align="left">146.0 F</td> <td align="left">15 min</td></tr> <tr> <td align="left">Saccharification</td> <td align="left">Add 3.75 qt of water and heat to 156.0 F over 5 min</td> <td align="left">156.0 F</td> <td align="left">15 min</td></tr> <tr> <td align="left">Mash Out</td> <td align="left">Heat to 168.0 F over 6 min</td> <td align="left">168.0 F</td> <td align="left">10 min</td></tr></tbody></table><br /><br /><b><u>Mash Notes</u></b><br />Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.<br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Carbonation and Storage</b></u></caption> <tbody> <tr> <td align="left"><b>Carbonation Type:</b> Kegged (Forced CO2)</td> <td align="left"><b>Carbonation Volumes:</b> 2.6 (2.3-2.7 vols)</td></tr> <tr> <td align="left"><b>Estimated Pressure:</b> 12.3 PSI</td> <td align="left"><b>Kegging Temperature:</b> 38.0 F</td></tr> <tr> <td align="left"><b>Pressure Used:</b> -</td> <td align="left"><b>Age for:</b> 2.0 Weeks</td></tr> <tr> <td align="left"><b>Storage Temperature:</b> 38.0 F</td></tr></tbody></table><br /><br /><b><u>Notes</u></b><br />Protein rest ended up at ~125F<br />Alpha Sac rest ended up at ~155F<br />Hit preboil and SG with no adjustments.<br /><br />Gave it 60seconds of O2 when pitching.<br />Pitched @ 50F (both wort and yeast).<br />Fermentation started about 36hrs in.<br /><br />Found that my digital and the lab thermometers disagreed by 2-3 degrees.<br /></td></tr></tbody></table></center>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-44513941263349414872008-07-06T08:13:00.000-07:002008-07-06T08:16:37.076-07:00Ripped Kilt Scottish 70/<center> <table width="92%"> <tbody> <tr> <td> <h2>Ripped Kilt Scottish 70/</h2> <table cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td align="left"><b>Brew Type:</b> All Grain</td> <td align="left"><b>Date:</b> 6/7/2008</td></tr> <tr> <td align="left"><b>Style:</b> Scottish Heavy 70/-</td> <td align="left"><b>Brewer:</b> Dale</td></tr> <tr> <td align="left"><b>Batch Size:</b> 6.50 gal</td> <td align="left"><b>Assistant Brewer:</b> </td></tr> <tr> <td align="left"><b>Boil Volume:</b> 8.63 gal</td> <td align="left"><b>Boil Time:</b> 60 min</td></tr> <tr> <td align="left"><b>Brewhouse Efficiency:</b> 73.00 %</td> <td align="left"><b>Equipment:</b> Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)</td></tr> <tr> <td align="left"><b>Actual Efficiency:</b> 72.71 %</td></tr></tbody></table><br /><b><u>Taste Rating (50 possible points): 35.0</u></b><br />Nice, but it didn't quite turn out what I was trying to achieve. It's not malty enough and too roasty.<br /><br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Ingredients</b></u></caption> <tbody> <tr> <th align="left" width="16%">Amount</th> <th align="left" width="51%">Item</th> <th align="left" width="15%">Type</th> <th align="left" width="16%">% or IBU</th></tr> <tr> <td align="left">0.63 lb</td> <td align="left">Extra Light Dry Extract (3.0 SRM)</td> <td align="left">Dry Extract</td> <td align="left">6.38 %</td></tr> <tr> <td align="left">6.50 lb</td> <td align="left">Golden Promise (1.9 SRM)</td> <td align="left">Grain</td> <td align="left">65.79 %</td></tr> <tr> <td align="left">1.00 lb</td> <td align="left">Munich Malt (9.0 SRM)</td> <td align="left">Grain</td> <td align="left">10.12 %</td></tr> <tr> <td align="left">0.75 lb</td> <td align="left">British Crystal Malt - 50-60L (55.0 SRM)</td> <td align="left">Grain</td> <td align="left">7.59 %</td></tr> <tr> <td align="left">0.50 lb</td> <td align="left">Honey Malt (25.0 SRM)</td> <td align="left">Grain</td> <td align="left">5.06 %</td></tr> <tr> <td align="left">0.25 lb</td> <td align="left">Chocolate Malt, Pale (225.0 SRM)</td> <td align="left">Grain</td> <td align="left">2.53 %</td></tr> <tr> <td align="left">0.25 lb</td> <td align="left">Roasted Barley (300.0 SRM)</td> <td align="left">Grain</td> <td align="left">2.53 %</td></tr> <tr> <td align="left">32.00 gm</td> <td align="left">Goldings, East Kent [4.20 %] (60 min)</td> <td align="left">Hops</td> <td align="left">14.7 IBU</td></tr> <tr> <td align="left">4.00 gm</td> <td align="left">Epsom Salt (MgSO4) (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">5.00 gm</td> <td align="left">Calcium Chloride (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">6.00 gm</td> <td align="left">Baking Soda (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">6.00 gm</td> <td align="left">Gypsum (Calcium Sulfate) (Mash 60.0 min)</td> <td align="left">Misc</td> <td align="left"><br /></td></tr> <tr> <td align="left">10.00 gal</td> <td align="left">Our Well -> Edinburgh</td> <td align="left">Water</td> <td align="left"><br /></td></tr> <tr> <td align="left">1 Pkgs</td> <td align="left">California Ale (White Labs #WLP001) [Starter 1000 ml]</td> <td align="left">Yeast-Ale</td> <td align="left"><br /></td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Beer Profile</b></u></caption> <tbody> <tr> <td align="left"><b>Estimated Original Gravity:</b> 1.040 SG (1.035-1.040 SG)</td> <td align="left"><b>Measured Original Gravity:</b> 1.040 SG</td></tr> <tr> <td align="left"><b>Estimated Final Gravity:</b> 1.009 SG (1.010-1.015 SG)</td> <td align="left"><b>Measured Final Gravity:</b> 1.012 SG</td></tr> <tr> <td align="left"><b>Estimated Color:</b> 16.1 SRM (9.0-17.0 SRM)</td> <td><b>Color</b> <strong>[Color]</strong></td></tr> <tr> <td align="left"><b>Bitterness:</b> 14.7 IBU (10.0-25.0 IBU)</td> <td align="left"><b>Alpha Acid Units:</b> 4.7 AAU</td></tr> <tr> <td align="left"><b>Estimated Alcohol by Volume:</b> 4.03 % (3.20-3.90 %)</td> <td align="left"><b>Actual Alcohol by Volume:</b> 3.64 %</td></tr> <tr> <td align="left"><b>Actual Calories:</b> 177 cal/pint</td></tr></tbody></table><br /><br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Mash Profile</b></u></caption> <tbody> <tr> <td align="left"><b>Name:</b> Single Infusion, Full Body, Batch Sparge</td> <td align="left"><b>Mash Tun Weight:</b> 9.00 lb</td></tr> <tr> <td align="left"><b>Mash Grain Weight:</b> 9.25 lb</td> <td align="left"><b>Mash PH:</b> 5.4 PH</td></tr> <tr> <td align="left"><b>Grain Temperature:</b> 30.0 F</td> <td align="left"><b>Sparge Temperature:</b> 168.0 F</td></tr> <tr> <td align="left"><b>Sparge Water:</b> 6.84 gal</td> <td align="left"><b>Adjust Temp for Equipment:</b> TRUE</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <th align="left" width="23%">Name</th> <th align="left" width="44%">Description</th> <th align="left" width="16%">Step Temp</th> <th align="left" width="16%">Step Time</th></tr> <tr> <td align="left">Mash In</td> <td align="left">Add 11.56 qt of water at 181.0 F</td> <td align="left">158.0 F</td> <td align="left">60 min</td></tr> <tr> <td align="left">Mash Out</td> <td align="left">Add 3.22 qt of water at 211.4 F</td> <td align="left">168.0 F</td> <td align="left">10 min</td></tr></tbody></table><br /><br /><b><u>Mash Notes</u></b><br />Simple single infusion mash for use with most modern well modified grains (about 95% of the time).<br /><table cellpadding="0" cellspacing="0" width="100%"> <caption><u><b>Carbonation and Storage</b></u></caption> <tbody> <tr> <td align="left"><b>Carbonation Type:</b> Kegged (Forced CO2)</td> <td align="left"><b>Carbonation Volumes:</b> 2.0 (1.5-2.3 vols)</td></tr> <tr> <td align="left"><b>Estimated Pressure:</b> 6.0 PSI</td> <td align="left"><b>Kegging Temperature:</b> 38.0 F</td></tr> <tr> <td align="left"><b>Pressure Used:</b> -</td> <td align="left"><b>Age for:</b> 2.0 Weeks</td></tr> <tr> <td align="left"><b>Storage Temperature:</b> 38.0 F</td></tr></tbody></table><br /><br /><b><u>Notes</u></b><br />1.012@137 preboil reading. Not sure if that's accurate ... now.<br />Added .5lb XLDME to 8.5gal to make sure to hit target gravity.<br />Yet gravity came in too high @ 1.040 instead of 1.037. So the dme was not needed.<br /><br />6/9 - 16:00 48 hrs later, still no activity. But beer in hydrometer tube started to ferment. Began heating pad to get the temp up to 72F<br />Active fermentation by bed time, dropped temp back to 70F.<br />Then 69F the next morning.<br /><br />6/15 - 1.011<br /><br />6/17 - Racked to secondary - 65F<br /><br />I found in the next brew session that the glass thermometer and the digital vary by 2-3 degrees; the glass being higher.<br />I used the glass one solely on this one.<br /><br />Next time take gravity readings closer to 100-120F.<br />Drop the roasted barley and just use the pale choc (maybe .33lb), hit and hold 158 mash, with a thicker mash. If still not malty enough then add carapils.<br /></td></tr></tbody></table></center>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-48179770151822379202007-11-22T08:40:00.000-08:002007-11-22T08:48:56.354-08:00Bottles away!Today I bottled the first brew. Everything went as planned and anticipated.<br />Of course, the real assessment of that will be in a few weeks when I can open a bottle and see how it did.<br /><br />The beer spent 11 days in the primary, and 22 in the secondary. Technically it should go 33 days in the bottle conditioning process. Even though I can be patient, I doubt I can wait that long.<br /><br />Just under 5 gallons came out of the secondary. <br />I snuck a few glasses to drink over the past couple of weeks. The last one was just a couple of days ago. I had the glass sitting on the counter while I tended to a couple of other things, and the wife happened by and thought that it was a commercial ale! WOW!<br /><br />The time in the secondary really let it clear up. I even put a little bit in the fridge a couple days ago; which is really too cold for an English Bitter, and it only had a little bit of chill haze.<br /><br />I bottled 27 500ml and 13 12 oz. bottles.<br /><br />OG was 1.044, TG was 1.011. That should give roughly a 4.3-4.4 ABV.<br /><br />When I started out on this venture I couldn't imagine how to consume 5 gallons of beer before it went bad. I've even been doing some research this past week on how to brew smaller batches. <br />Now, today, after putting my creation in it's final march, I can't see how it's going to last long enough for the second batch to be ready! LOL<br /><br />I still plan to do some smaller batches. I just have to finish solving a couple of issues; mainly how to find an adequate ~2 gallon vessel for the primary.Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-9393532209774304072007-11-14T03:27:00.001-08:002007-11-14T03:27:32.658-08:00Yeast Starter Calculator<a href="http://www.mrmalty.com/calc/calc.html">http://www.mrmalty.com/calc/calc.html</a>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-6689400026721074972007-11-14T03:26:00.001-08:002007-11-14T03:26:57.606-08:00How to build a keg system<a href="http://www.northernbrewer.com/docs/html/corny-keg.html">http://www.northernbrewer.com/docs/html/corny-keg.html</a>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-10833176612193715382007-11-11T04:11:00.000-08:002007-11-11T04:19:17.950-08:00Yum & CLearYesterday was a big day.<br /><br />Thanks to the wonderful preparation and coaching of my next door neighbor I shot my first deer.<br />Well, precisely, that would be my first two deer. I got a 6-point buck and a button buck. Not bad for the first time out in about 25 years and my first deer ever!<br /><br />To celebrate I pulled a small glass of the English Bitter that's in the secondary to have with dinner.<br />The brew is 3 weeks old, with the last 10 in the secondary. Wow! It's really getting clear!<br />I had originally, meaning before even brewing, to add gelatin as a fining a few days before bottling. Now I don't think that that will be necessary with almost two more weeks to go in the secondary.<br />I think it could be bottled now if I wanted. But I'm sticking to the original plan; less the gelatin.<br /><br />I thought it tasted pretty darn good.<br /><br />The wife wasn't quite as happy with it. Not sure if her taster was off or if it being flat affected her perception.<br /><br />It's going to be some good drinking!!<br /><br />I'm quite pleased.Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-49318403666578640652007-11-10T11:12:00.000-08:002007-11-10T11:13:36.978-08:00Interesting RecipeRecipe for Dogfish Head's Midas Touch high cap beer.<br /><br /><a href="http://www.byo.com/recipe/1011.html">http://www.byo.com/recipe/1011.html</a>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-7033650214904965632007-11-04T07:16:00.000-08:002007-11-04T07:17:50.361-08:00Two meads recipes<br /><br /><a href="http://hbd.org/brewery/cm3/recs/10_toc.html">Basic/Quick Mead</a><br /><br />and<br /><br /><a href="http://www.blue-n-gold.com/halfdan/meadrecp.htm">"Viking" Mead</a>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-42816745037739801772007-11-04T03:06:00.000-08:002007-11-04T03:08:18.329-08:00Here is a recipe I found for<a href="http://hbd.org/brewery/cm3/recs/01_91.html"> Boddingtons Bitter</a>.<br /><br />It looks real close to what I'm currently making (though I used a kit, some I'm not sure what the malts are).<br /><br />Worth trying.<br /><br />This came from site I found with all kinds of recipes, both AG and Extract.<br /><a href="http://hbd.org/brewery/cm3/recs/00contents.html">The Cat's Meow</a>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-9546628917935913482007-11-03T08:31:00.000-07:002007-11-03T08:33:22.017-07:00Vanilla AleThe wife loves just about anything vanilla.<br /><br />Last night I found this recipe (and/or kit) for a <a href="http://brewersconnection.com/recipes/velvetrose.htm">Vanilla Velvet Amber Cream Ale</a>.<br /><br />Gonna have to give that a try.Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-37551361111590999752007-10-31T15:27:00.000-07:002007-10-31T15:30:30.078-07:00GraduationFrom primary to secondary...fermenters that is.<br /><br />After 11 days in the primary, and 2 stable readings of 1.012, I racked the brew off into my brand new Better Bottle this evening.<br /><br />So, 11 days in Primary, means about 21-22 days in the Secondary.<br /><br />That should have me bottling on Thanksgiving.<br /><br />One thing's for sure. It definitely tasted a lot better today. Even the wife thought it tasted like what we'd expect (accounting for the fact it's young and flat).<br /><br />Now, to just keep the temperature stable for 3 weeks.Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-12616012647691269582007-10-30T14:16:00.001-07:002007-10-30T14:18:31.680-07:00Brrrrrrr<span style="font-family: verdana;">We've had some unseasonably cold weather past few days.</span><br /><br /><span style="font-family: verdana;">I put a ceramic space heater in the building where the beer is living.</span><br /><span style="font-family: verdana;">But the liquid temps still got down to 57 last night.</span><br /><span style="font-family: verdana;">With the room temperature at 65 almost all day, the liquids were still 57.</span><br /><br /><span style="font-family: verdana;">So, it's now enjoy nice warm (by its standards) bath in the kitchen sink and will most likely spend the night in the house.<br /><br />Next gravity reading: tomorrow.<br /></span>Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-87520128500800649502007-10-28T15:22:00.001-07:002007-10-28T15:30:32.913-07:00First testToday, at almost 8 days from pitching, I checked the SG.<br /><br />1.012 @ 61F<br /><br />I'll check again in 3 days or so.<br />Looking for 2 equal readings, then will rack to a secondary.<br /><br />I thought it tasted OK.<br />It was great when it first hits your tongue. But as it leeched out it became bitter, and after swallowing and evaporating, it was real bitter.<br />This, I assume, is the <span style="font-weight: bold;">green beer</span> affect.<br /><br />The wife hated it, but said it was still better than Budweiser!Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-45107454715969722612007-10-28T15:20:00.001-07:002007-10-28T15:32:06.046-07:00What a ninnyWith all the research I did I knew that patience is the best ingredient in beer making.<br /><br />But after 24+ hours, the wort wasn't bubbling in the fermenter, and I had held the temp right between 60-65F.<br />I got on the brewtalk forum and started asking questions. Even wrote to Williams.<br />But the answer was the one I expected. Give it time! Nothing to even begin worrying about yet.<br /><br /><br />Finally, about 48 hours after the yeast pitch it start to bubble and it was going good.<br /><br />After a couple of days of that, the bubbling stopped. But I left it be.Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0tag:blogger.com,1999:blog-7578425211006010614.post-38387598705013490842007-10-28T12:21:00.000-07:002007-10-30T14:20:16.843-07:00First boilFor a few years I've been interested in making my own beer.<br /><br />However, about 3-1/2 years ago I came down sick, to the point just doing anything was an issue.<br />Now I'm doing better. Almost recovered.<br /><br />Naturally, my interest in brewing rekindled and the wife said "Shut up, and just do it, would you!"<br />(kinda like sex, but, that's a different blog :))<br /><br />So, I bought a home brew set from William's Brewing with an English Bitter kit.<br /><br />Saturday, the 20th, I brewed my first batch; after spending the weekend before "disinfecting" the entire kitchen area.<br /><br />Notes:<br /><br />It took longer to get the initial boil than anticipated.<br />It took longer to get the return to boil after adding the malt extract.<br />Be sure next time to get the malt extract out of the refrigerator in plenty of time to come to room temperature before using.<br />Clean the airlock before using it.<br />Be sure to really aerate the wort before pitching.<br /><br />The OG was 1.044Ensohttp://www.blogger.com/profile/10582232854424825707noreply@blogger.com0