Brew Log^mobile

Witty Jawn

Grains: 6 lbs Deer Creek Keystone Pale Malt, 2 lbs Avangard Wheat, 2 lbs White Wheat, 8 oz Flaked Oats, 4.8 oz Carapils

Brewed: March 23, 2025

Kegged: April 6, 2025

OG: 1.050 at 67°F (via TILT); FG: 1.006 at 68°F (via TILT)

Notes: On March 22, 2025, prepared about 5 gallons of RO water with a 4.8 gallons target, accounting for dead space below dip tube in the Anvil Foundry and heated to 163°F in the Foundry where a target strike temperature would be 161.1°F per BrewFather. Slight increase to account for temperature loss in transfer. Using pump, transferred the water to the Igloo cooler and mashed in with 1.4 grams of calcium chloride, 1.3 grams of iodized salt (in lieu of canning salt), 0.6 grams of calcium carbonate, 0.8 grams of Gypsum, and 7 ml of lactic acid. Original temperature reading of water relied on the the Foundry's probe but the Inkbird probe in the mash tun showed a mash temperature of high 140s, which is suboptimal for a 152°F target. The probe used will be consistent for the sparge. Originally planned a 60 minute mash but increased to a 75 minute mash to account for the lower than expected mash temperature. Vorlaufed using steel bowls then lautered through hop spider into GasOne kettle. SG during the first runnings was 1.049. Batch sparged with 3.5-ish gallons (Foundry volume markings don't go this low) of RO water without salts at 180°F for a 165°F target. Sparged for 15 minutes then vorlauf and lautered. SG of second runnings of 1.027. Planning on verifying preboil volume and will add more RO into the mash for third runnings if necessary. Boiloff assumption of 1.1 gallons per hour in the GasOne kettle on propane. Preboil volume of 7.1 gallons at 1.031 via refractometer. 75 minute boil. Added a couple drops of Fermcap as the wort was coming to a boil. At flameout and last hop addition, added a half-ounce freshly ground (mortar and pestel) coriander seed and a quarter-ounce of bitter orange peel to hop spider (all hops in this brew were added into the hop spider) and turned off gas without starting the wort chilling. After 5 minutes, added 1 tsp yeast nutrient and a Whirfloc tablet. After the coriander had been in the wort for 15 minutes, removed the hop spider and began chilling the wort. At 3:30 pm on March 23, 2025 with the wort at 1.050 at 67°F (per TILT), pitched two packets of dry yeast, one that was expired and one freshly obtained. Both were the same yeast with different packaging. At 3:30 pm on April 6, 2025, racked the beer from the Crucible to a CO₂-purged keg through the porthole. Neglected to prevent suckback from the blowoff, so a small amount of sanitizer was pulled into the top of the beer. The Crucible diptube also seemed to leave nearly a gallon of beer not transferred, perhaps because of the height differential of the Crucible and the keg.

• Nugget
• Hallertau Mittelfruh
• Saaz

• Lallemand Belgian Wit

9 Points London Porter (2025)

Grains: 9 lbs 8 oz Deer Creek Keystone Pale Malt, 1 lb 15 oz Caramel 20L, 12 oz Briess Chocolate Malt, 4 oz Carafa Special I, 2 oz Rice Hulls, 1.3 oz Caramunich I

Brewed: March 9, 2025

Kegged: March 22, 2025

OG: 1.046 at 58°F (via TILT); FG: 1.008 at 59°F

Notes: Prepared 7.5 gallons of RO water on March 8, 2025 and began heating overnight in the Anvil Foundry to 149°F. At 9:15 am on March 9, 2025, added salts to heated water consisting of 1.8 grams of calcium chloride, 1.9 grams of iodized salt (in lieu of canning salt), 2 grams of calcium carbonate, 4.4 grams of Epsom salt, and 2 grams of gypsum. Pulled off 2 gallons of the salted water for the sparge and mashed for 75 minutes. Recirculated the mash through the pump for 8 minutes until the liquid ran clear. Increased temperature to 167°F for mash out. Stirred mash as it was coming to mashout temp and raised and lowered malt pipe to expose dead space. Mashed out for 15 minutes at 167°F. Recirculated for 10 minutes following the mash out. Lifted malt pipe and set Foundry to boil. While the wort was still heating and once the malt pipe had drained, poured the 2 gallons of sparge water reserved earlier over the mash. Preboil gravity of 1.041 at 6.4 gallons. 60 minute boil. Whirlfloc at 5 minutes remaining. Whirlpooled while chilling to about 60°F then transfered 5.5 gallons of wort to the Crucible. At 2:40 pm on March 9, 2025, pitched two packets of yeast. At 5:19 pm on March 22, 2025, racked beer from a CO₂-purged keg through the main keg hole rather than through ball lock. Put back on gas, purge CO₂ in headspace, and began pressurizing to 20 PSI. Final ABV calculated as 5.0%.

• Cascade
• Cascade

• Lallemand Nottingham

Herbert Imperial Belgian Pils

Grains: 16 lbs Deer Creek Colonial Pils Malt, 1 lb Flaked Corn, 7.8 oz Dark Belgian Candi Sugar Rocks

Brewed: February 2, 2025

Racked to Keg to Lager: February 16, 2025

OG: 1.080 at 62.1°F (per TILT); FG: 1.015 at 70°F (per TILT)

Notes: This was inspired by TheApartmentBrewer's Belgian Pilsner with my own twists. On February 1, 2025, collected 7.9 gallons of RO water, added to the Foundry, and began heating for a morning brew day the next day. Milled the Pils malt on February 1, 2025 at 5 pm. The fermentation plan is to add the lager yeast initially until some point then add the Abbaye. This point is to be determined. Also plan to pull some of the heated water before mashing to use as a sparge, as the efficiency on the Foundry has been unsatisfactorily low. At 8:11 pm on February 1, 2025, measured out the salts for brew day, which consisted of 3.8 grams of calcium chloride, 4.3 grams of Pink Himalayan salt (in lieu of canning salt), 2.7 grams of calcium carbonate, 4.5 grams of Epsom salt, and 3.8 grams of Gypsum. At 8 am on February 2, 2025, with the strike water at 148°F, added the salts to the water and pulled off 1.5 gallons for sparge. Added malt pipe, which dropped the strike water temperature due to an ambient temperature of 18°F, and waited for the Foundry to regain the set point. Mashed in at 8:20 am for 30 minutes at 148°F. Very thick mash thickness leads me to think I ought to reciculate. After 15 minutes of mashing, stirred the mash and raise-and-lowered the malt pipe to get grain exposure to the dead space. After a 30 minute mash, began reciculating with the pump whikle raising the mash temperature to 158°F. Recirculated for 10 minutes. With the ambient temperature now at 21°F, the reciculation of the pump caused a temperature drop. Killed the pump, stirred the mash, and continued heating to 158°F. With the temperature at 158°F, mashed for 30 minutes. After 30 minutes, raised Foundry set point to 170°F for the mash out while reciculating for 5 minutes prior. After 5 minutes, the mash temperature was still at 158°F. Stopped reciculating and gave the mash 5 minutes to come to 170°F. Mashed out for 15 minutes. Lifted malt pipe and circulated into it might raising the set point of the Foundry to boiling. Recirculated for 5 minutes. SG of wort at this point was 1.062 via the refractometer. Recirculated for 10 more minutes for the malt pipe to drain before adding the sparge water. Added sparge water, which already containing the minerals from the start of brew day, 2 cups at a time and continued to wait for sparge to drain. After 10 minutes of draining the sparge, removed the malt pipe and continued bringing to a boil. SG at this point was 1.062 at 5.75 gallons preboil. Wholly aware that the candi sugar will contribute some SG points but 13 points is a lot to make up from the target with the sparge included. 90 minute boil. 5 teaspooons of yeast nutrient added with the 10-minute hop addition. Pulled some wort into a bowl to melt the candi sugar rocks. Added a Whirfloc tablet and the candi sugar at 5 minutes remaining. Chilled to about 65°F before transferring to the Crucible via the pump and adding the TILT. No whirlpool used. The transfer was observably hoppy. Volume appeared to be just under 5 gallons. TILT's initial reading of 1.079. Waited for the SG and temperature to stablize before pitching the yeast. At 3:19 pm with the beer at 62.1°F, pitched the lager yeast. At 9:25 am on February 6, 2025 with the beer at 1.051, 59F, and 42% attenuated, pitched 2 packets of Lallemand Abbaye (direct from cold refrigeration), and increased the fermentation set point to 65°F. At 9:15 am on February 8, 2025, increased the fermentation temperature set point to 70°F for a diaceytl rest. At 5 pm on February 16, 2025, attempted to rack the beer from the Crucible to a CO₂-purged keg with difficulties, attributed to the floating dip tube in the keg being clogged. Ultimately, removed the keg lid and began racking the beer through the lid before power went out. It remained out for over a full two days, resulting in the keg being purged of CO₂ and left at basement temperatures of 45-50°F. When power returned, at 8:15 pm on February 18, 2025, put the keg in a fermentation fridge to lager at 35°F. ABV calculated as 8.4% ABV.

• Saaz
• Saaz
• Saaz
• Saaz

• SafLager W-34/70
• Lallemand Abbaye

Bad Wagg Oatmeal Stout (2025)

Lemgin Lager

Grains: 5 lbs 11 oz Avangard Vienna Malt, 4 lbs Deer Creek Colonial Pils, 1 lb 8 oz Briess Victory Malt, 1 lb Flaked Corn (Uncrushed), 10.3 oz Melanoidin

Brewed: November 2, 2024

Kegged: November 12, 2024

OG: 1.057 at 94°F (via refractometer); FG: 1.016 at 48°F (via hydrometer)

Notes: At 8 am on November 2, 2024, began heating 7.25 gallons of overnight-sat, filtered water to 122°F in the Anvil Foundry. Added 1.3 grams of calcium chloride, 1.3 grams of pink Himalayan salt (in lieu of canning salt), 1.1 grams of Epsom salt, and one-half of a Campden tablet. Mashed in a little higher in the 130°Fs-s in anticipation of a temperature drop but only a few degrees were lost, leaving the mash at around 128°F with the 122°F target. Mash pH of 5.15, so made no adjustments to pH. Rested to 15 minutes then stirred, lifted malt pipe repeatedly, circulated with the pump, and rasied the temperature to 143°F for 30 minutes. Repeated this process again for a mash at 158°F for 30 minutes. 15 minutes mashout at 168°F. Recirculated in pump, which caused a temperature drop. After the mash was back at 168°F, waited 15 minutes then proceeded with a 90-minute boil. One half of a whirfloc tablet at 10 minutes. Proper seltzer yeast nutrient at flameout. 3.3 ounces of freshly grated ginger in the whirlpool after flameout. Chilled to a reasonable temperature then racked to a glass carboy. At 8:15 pm on November 2, pitched two packets of Lallemand Voss yeast. The beer was reported as 84.5°F at the time via the Black Box temperature prone. Immediately attached to the Cold Crash Guardian. At 3:45 pm on November 8, 2024, lowered temperature controller to 38°F to begint he cold crash on the assumption that the Kveik yeast had finished fermenting, given its past quick attenutation. At 10:55 am on November 9, 2024, dropped the fermentation temperature to 34°F for the final step of the cold crash. At 8:30 pm, used a closed transfer from the glass carboy to a keg with a floating dip tube. Initially carbed at 20 psi. FG heading after beer in keg with hydrometer and Inkbird thermometer for calibration.

• Magnum
• Tettnang

• Lallemand Kveik Voss

Saison Kelly

Monty Monty Doppelbock (2024)

Null Terminator Saison Stout

Grains: See Imperial Stout (2024)

Brewed: September 7, 2024

Kegged: October 28, 2024

OG: 1.053 at 80°F (per refractometer); FG: 1.012 at 60°F (via refractometer)

Notes: Given the low SG after no-sparge mashing the Imperial Stout, heated 4.5 gallons of filtered (but not sat) water to 185°F and added to spent grains in the keggle for a 156°F mash. SG 1.054 at the beginning of recirculation. SG 1.049 at 4.3 gallons pre-boil. 45 minute boil. Campden at the start of the boil. Whirfloc at 15 minutes remaining. Old EKGs used at the start of the boil as well as supplementary Northern Brewer hops from the imperial stout. Cooled to 80°F before refrigerating in the carboy. At September 7, 2024 at 6:45 pm and the wort at 68°F, pitched a packet of dry yeast. At 9:15 pm on October 29, 2024, with the beer on-tap, roasted 2 ounces of Healthworks Cacao nibs in the oven for 14 minutes. Let the nibs air cool then added to a jar with one-half cup of Everclear to make a tincture to be added to this beer using a Chino Cannon. At 9:25 pm on November 2, 2024, opened lid of keg and poured liquid contents of tincture through a sieve into the beer. Re-pressurized keg.

• East Kent Golding
• Northern Brewer

• Lallemand Farmhouse

Stout Overflow (2024)

Matoberfest

Fall By The Wayside (2024)

OMGWITBBQ Imperial Wit Ale

Some Like It Dark (SLID) Black IPA (2024)

Eileen and Me Imperial Cream Ale

Grains: 6 lbs 10.5 oz Deer Creek Colonial Pils Malt, 2 lb 3.6 oz Flaked Corn, 8.8 oz Minute Rice

Brewed: June 16, 2024

Kegged: July 7, 2024

OG: 1.061 at 80°F (via TILT); FG: 0.998 at 36°F (via TILT)

Notes: At 11:45 am on June 16, 2024 (Father's Day), milled Pils malt along with umilled flaked corn and rice with 4.3 gallons of week-sat, filtered water at 157°F (target 149°F) along with 0.3 grams of Epsom salt, 0.3 grams of gypsum, and one Campden tablet. Mashed for 90-minutes. Temperature dropped to 138°F during the saccharification rest. Vorlauf and lauter to obtain 2.8 gallons of wort at 1.067. Heated 3.6 gallons of filtered, sat water to 186°F for a batch sparge of 168°F for 15 minutes. Temperature rose to 169°F over the sparge. Vorlauf and lauter. Preboil of 1.044 SG per refractometer at 6.4 gallons. 90-minute boil. One half of a whirfloc tablet and 8 grams of yeast nutrient at 15 minutes remaining along with the wort chiller. About a tsp of Irish moss at 5 minute remaining. Chilled to about 100°F in preparation for a high fermentation temperature for Voss Kveik. Low volume and higher-than expected OG. Pitched two packets of expired (April 2024) Voss Kveik yeast onto wort at 11pm and the wort at 93°F. Extremely vigorous, rapid fermentation began showing within the hour. Installed Cold Crash Guardian with the beer stable at 1.000 at 8 am on June 19, 2024. At 1 pm on June 20, 2024, started the cold crash to bring the fermentation temperature from 100°F to 65°F with the Cold Crash Guardian bag fully and naturally inflated with CO₂. At 11:15 am on June 21, 2024, dropped fermentation temperature from 65°F to 45°F. Some of the CO₂ in the Guardian visually appears to have been sucked back in. At 1:40 pm on June 22, 2024, dropped fermentation temperature to 35°F for the cold crash. On July 7, 2024 while boiling SLID (2024), used closed transfer to move the carboy's contents to a keg and pressurized.

• Saaz
• Hallertau Mittelfruh

• Lallemand Voss Kveik

Umlauts Are For Undergräds Kölsch

Grains: 7 lbs Briess Pilsner Malt, 8 oz Caramunich I, 8 oz Pale Malt, 5 oz Torrified Wheat, 3 oz White Wheat

Brewed: May 26, 2024

Kegged: June 14, 2024

OG: 1.048 at 65°F (via TILT); FG: 1.006 at 35°F (via TILT)

Notes: At 11:15 am on May 26, 2024, mashed in 4 gallons of filtered and week-sat water at a strike temperature of 158°F for a target 149°F saccharification rest, actual 153°F. To this mash added about a half gram of Epsom salt, a half gram of gypsum, and a half of a Campden tablet. With 30 minutes left in the mash, removed the yeast pouch from refrigeration per its instructions. After a 60 minute mash at 153°F, vorlauf and lautered. SG of 1.050 at the beginning of first runnings per refractometer. Total first runnings of 3.1 gallons at 1.054 per refractometer. Heated 4 gallons of filtered and sat mash out water to 180°F for a 15 minute batch sparge with a resulting sparge temperature of 162°F — lower than the targeted 167°F. SG of 1.037 at the beginning of second runnings. With about 3.9 gallons of wort collected total, the lauter slowed to a trickle indicating a stuck sparge. Stirred mash and repeated vorlauf and lauter. Preboil volume of 7.5 gallons at 1.031 SG. 90-minute boil. Added Fermcap at the start of the boil. Immersion chiller and last hop addition in at 15. Chilled to 75°F, transferred to a glass carboy, and continued to cool in the fermentation chamber. On May 26, 2024 at 8 pm, pitched the smack pack into the wort and adorned with a carboy cap with a thermowell. Fermenting at 60°F. At 6:15 pm on May 31, 2024, bumped fermentation temperature to 65°F with the beer reported to be 81% fermented per TILT. At 10:30 am on June 3, 2024, installed a Cold Crash Guardian onto the carboy cap with the beer at 1.016 (per TILT) and raised the fermentation temperature to 68°F. At 7:25pm on June 6, 2024, started cold crash by setting fermentation temperature to 40°F. Once stable, again dropped the fermentation temperature to 35°F at 7:15pm on June 7, 2024. On June 14, 2024 at 4 pm, used a closed transfer to rack the beer to a keg. Placed in kegerator to age / lager until July. At 2 pm on July 5, 2024, combined 10 ounces of filtered tap water with 5 grams of gelatin. Let sit for 30 minutes to bloom. Repeatedly heated in the microwave until reaching 150°F. Poured mixture into a sanitize 12 ounce soda bottle, squeeze to remove oxygen head space, and applied carbonation cap. Filled bottle containing gelatin mixture with CO₂. Pulled PRV on keg to lower pressure, and booked up jumper cable between soda bottle and keg gas post until the contents of the soda bottle were exhausted into the keg.

• Hallertau
• Hallertau
• Saaz

• Wyeast 2565 Kölsch

You Should Be Writing IPA (2024)

Formel Vienna Lager (2024)

MATAPA (American Pale Ale)

Grains: 6 lbs 10.3 oz 2-Row, 3.6 lbs 4.0 oz Pils malt, 8.6 oz Caramel 20L, 4.8 oz Caramel 60L

Brewed: March 17, 2024

Racked to Keg to Dry Hop: March 31, 2024

OG: 1.059 at 63°F (via TILT); FG: 1.006 at 69.1°F (via TILT)

Notes: At 10:30 am on St. Patrick's Day, mashed in 4.75 gallons of overnight-sat filtered water with 0.6 grams calcium carbonate (chalk), 2.1 grams Epsom salt, 12.1 grams gypsum, one-half of a Campden tablet at 158°F for a target 149°F mash. Inkbird probe stated mash temp was 144°F for an unexplained delta. 60 minute mash then vorlauf and lauter. SG 1.057 at the beginning of first runnings per refractometer. Total first runnings of 3.75 gallons at 1.066. Batch sparged with 3 gallons of filtered water at 190°F for 15 minutes, yielding a mash at 169°F. Preboil volume of 1.0535 and 6.5 gallons. Added 5 fermcap drops preboil to curb foam. Slightly light on Centennial, so added in a small amount of Cascade to the bittering. Chilled to 61°F while kegging the Barleywine. Transferred wort from the kettle to the hastily cleaned and sanitized carboy that minutes before held the Barleywine. At 7:50 pm, opened two dry packets of yeast and pitched directly onto the wort when realizing half way through that I inadvertently opted for S-04 instead of US-05, so rolling with it. At 9:40 pm on March 18, 2024, changed temperature controller to ferment at 62°F, further away from the S-04 maximum recommended temperature. At 3:19 pm on March 23, 2024, with the beer at SG 1.008 (via TILT), bumped fermentation temperature up to 70°F from 61°F for yeast to do final cleanup before dry hopping. On March 31, 2024 at 8:30 pm, racked the beer to a CO₂-purged keg with 3 ounces of Cascades in a cloth mesh bag and a sous vide magnet along with a corresponding magnet on the outside to constitute a removable dryhop. At 4:00 pm on March 7, put 5 grams of gelatin into 10 ounces of filtered water and let bloom for 30 minutes. Iteratively microwaved until reaching 151°F and put into sanitized 2 liter bottle with a carb cap. Purged the dead space in the 2 liter with CO2 then used a jumper cable to push the gelatin mixture into the keg. Tried to move the sous vide magnet containing the dry hop bag from the outside above the liquid level and lost the connection to the inside magnet. Out of desperation, opened the keg and tried to fish it out to no avail, which mostly negated the use of the 2 liter for the fining in context to oxygen exposure.

• Centennial
• Cascade
• Citra
• Cascade
• Cascade

• S-04

Pollyanna Parti-Gyle

Grains: See Barleywine

Brewed: March 3, 2024

Kegged: May 5, 2024

OG: 1.037 at 65.7°F (via hydrometer)

Notes: Added 2.8 gallons of unfiltered but overnight sat water at 190°F to the spent grain after the second runnings of the Barleywine. Rested for 15 minutes at 167°F in the tun then vorlauf and lautered. SG 1.056 at the beginning of the runnings. Whole volume SG of 1.035. Brought up to 170°F on the stove top. In a separate pan, boiled water and 1 cup of table sugar. Added liquid sugar to kettle. Put hops in a sock and steeped for 20 minutes. Started cooling whole pot with lid on in kegerator. Moved contents to glass carboy and cooled to 68°F. On March 4, 2024 at 8:05 pm, added decanted WLP004 from The Darlin (2024) and some back-of-the-fridge jar of WLP004 from Negative 418 to the carboy. Prior to this, used wine thief to get a hydrometer reading of 1.037 at 65.7°F. At 8:30 pm on May 5, 2024, used a hacky pressurized fermentation approach to rack the beer from the carboy to a keg. No FG reading was acquired.

• Wai-Iti
• Mosaic
• Citra

• WLP004 - Irish Ale Yeast

MaltiMedia Barleywine

The Darlin' (Irish Red Ale) (2024)

Grains: 6 lbs Golden Promise, 1 lb 5.5 oz Munich (6L), 1 lb 6.2 oz Victory Malt, 14.8 oz Carapils, 1 lb 1 oz Caramel 20L, 14.8 oz Flaked Corn (unmilled), 3.5 oz Roasted Barley

Brewed: February 18, 2024

Kegged: March 2, 2024

OG: 1.061 at 60°F (via TILT); FG: 1.007 at 65°F (via TILT)

Notes:On February 17, 2024, set out about 10 gallons of unfiltered water (filter contents were frozen) into buckets to brew the next day. At just before noon on February 18, 2024, mashed grains with 5.1 gallons of water at 158°F along with 1.9 grams of calcium chloride, 0.1 grams of Epsom salt, 0.2 grams of gypsum, and 1 Campden tablet for 60 minutes at 148°F (149°F target). Vorlauf and lauter. First runnings total volume of 3.5 gallons at 1.063. Batch sparged with 3.67 gallons of 190°F water, resulting in a mash temperature of 168°F for 15 minutes. Start of second runnings gravity of 1.034 via refractometer. Preboil volume of about 7.1 gallons and gravity of 1.039 via refractometer. 60-minute boil. Used Fermcap as a first experiment to see its effect on boilover and krausen. Whirfloc and 1 tsp yeast nutrient at 10 minutes remaining. Chilled to sub-60°F and used silicone tubing to gravity feed the wort into the glass carboy. Added a few drops of Fermcap to wort. Outfitted the carboy with a thermowell and pitched fresh pouch of yeast at 60°F with a set point of 65°F. On March 2, 2024 at 1:30 pm, kegged from primary with an FG of 1.007 at 65°F per TILT, and pressurizing at 20 psi. On March 9, 2024 at 10:20 am, added 5 grams of gelatin to 10 ounces of filtered tap water to bloom. After 30 minutes, microwaved the mixture in 15 second intervals until the solution reached 152°F. At 11:00 am, added the mixture to the keg and re-pressurized.

• East Kent Golding
• Fuggle

• WLP004 - Irish Ale Yeast

Widdershins Belgian Golden Strong Ale

Grains: 8 lbs 3.9 oz Briess Pale Malt 2-Row, 1 lb 8 oz Vienna Malt, 1 lb Viking Malt Wheat, 6.4 oz Torrified Wheat, 3 oz White Wheat, 1 lb 4.5 oz Invert Sugar

Brewed: January 13, 2024

Kegged: February 1, 2024

OG: 1.068 at 67°F (via TILT); FG: 1.001 at 75°F (TILT)

Notes: In late 2023, set out filtered water to evaporate chloramines. Milled grains as well in 2023 then abandoned brew day for 2024. On January 13, 2024 at around 11 am on a windy Saturday, mashed grains with 5 gallons of strike water at 157.8°F for a low target mash of 149°F for 90 minutes. Added 1.1 grams of kosher salt, 1.1 grams Epsom salt, 2.3 grams of gypsum, 1 Campden tablet, and 7 ml of lactic acid at beginning of mash. During the 90 minutes, the mash temperature dropped to 140°F per the Inkbird thermometer from an initial 147°F despite the 149°F target. Igloo cooler was used as mash tun. Vorlauf and lauter. Heated mash out water to 177°F after a calculation but ended up with second runnings mash out of 155°F. Held this for 15 minutes with the temperature stable. During batch sparge rest, heated 1.9 cups of 2023 water to boiling and added 1 lb 4.6 oz of Zulka brand Morena Pure Cane Sugar (Raw) and 1.9 grams of lactic acid. This was based off of Northern Brewer's recipe for invert sugar. Boiled for 20 minutes to constitute invert sugar. SG at the middle of the first lauter was 1.061 per refractometer. Total first runnings were 4.8 gallons at 1.065. Preboil values of 6.6 gallons at 1.042, noting that invert sugar had not yet been added. 60-minute boil. Invert sugar added at 10 minutes remaining with the final hop addition. Chilled to below the target fermentation temperature of 67°F. Total volume of about 5.5 gallons and a cursory SG of 1.068. After adding fermenter to the chamber to regulate the temperature pre-pitch, boiled 236 grams of water in the microwave and began cooling to follow the Lallemand rehydration protocol. With the water at 95°F, sprinkled 2 new packets of Lallemand Abbaye yeast onto the water. Waited 15 minutes with the yeast undisturbed. Gently stirred with a chop stick then waited 5 more minutes. Pitched the yeast onto the wort and changed the fermenter to a blow off tube. On February 1, 2024 at 7:15 pm, racked the beer in the primary fermenter to a keg and pressurized to 15 PSI. Final ABV calculated as 8.8% with excessive, unexpected attenuation. On February 11, 2024 at 12:20 pm, mixed 10 ounces of tap water and 5 grams of gelatin together and let sit for 30 minutes to bloom. Microwaved mixture in 15-second bursts until a temperature of 151°F is reached. At 12:58 pm, poured the heated mixture into the keg and re-pressurized.

• Columbus
• Tettnang

• Lallemand Abbaye Belgian

Victory at P Imperial Porter

Grains: 16 lbs Maris Otter, 1 lb Caramel 40L, 12.1 oz Briess Chocolate Malt, 8.9 oz Chocolate Rye, 8 oz Caramel 60L, 8 oz Carafa Special Type 1, 4 oz Viking Black Malt

Brewed: December 2, 2023

Kegged: December 20, 2023

OG: 1.068 at 61°F (TILT); FG: 1.014 at 75.9°F (TILT)

Notes: Brew day at MKB with JFB! Weeks before, set out water in buckets to mitigate chloramines. At noon, attempted to heat 8.6 gallons of the strike water using RIMS keggle but had issues. Moved keggle to the Dark Star burner and heated to 159°F. Added 3 grams of salt, 1 gram of Epsom salt, and 7.5 grams of gypsum, and one-half of a Campden tablet to water. After some pump failures, mashed about half of the water into the Igloo cooler for a 60 minutes, 153°F->149°F mash. Vorlauf and lauter to produce about only a gallon of wort. SG of 1.095 via refractometer of the first runnings. Heated remaining water to 169°F for a 15 minute mash out. 1.064 at the beginning of the second runnings. Some channeling had occurred, and the volume looked low, so heated an uncalculated amount of sat-water and attempted to obtain some additional wort by repeated the mash for the third runnings. OG preboil of 1.05. Boiled for 60 minutes. 1 grams of Irish Moss and 1 gram of yeast nutrient at 10 minutes remaining in the boil. Cooled to about 90°F then placed in fermentation chamber to chill the remainder of the way. Despite about 6 gallons of wort, SG way lower than expected but beer was made, so rolling with the numbers calculated. At noon on December 3, 2023, heated 300 ml of tap water to near boiling in the microwave then let cool to 90°F. Pitched one packet of Lallemand London Ale yeast and 2 packets of S-04 onto water and let sit 15 minutes to rehydrate. Stirred and let sit for 5 minutes more. Pitched yeast concoction onto the wort at 1:11 pm on December 3, 2023 and installed a blowoff tube. At 10:30 am on December 4, 2023, noticed liquid leaking of of fermentation chamber and saw that the primary had overpressurized and the lid was compromised, leaving a mess of wort. Cleaned the mess and resanitized the chamber for a cursory cleaning while primary fermentation continues. On December 8, 2023 at 8 pm, raised beer at SG 1.016 to 70°F. At 8 pm on December 14, 2023, split two vanilla beans and covered them with Everclear. At 8:40 pm on December 18, 2023, ground 18.5 grams of whole bean medium roast 8 o'clock coffee and added to 8 ounces filtered, heated, and cooled tap water to a French press. Put French press in a refrigerator to cold steep. At 7:30 pm on December 20, 2023, purged fresh keg with CO₂ and poured in cold brewed and pressed coffee as well as the liquid vanilla tincture. Racked the full extent, about 5 gallons, of beer onto the coffee and vanilla. Began carbonating at 20 psi.

• Columbus
• Cascade

• Lallemand London Ale Yeast
• S-04

void blackLager() (2023)

Grains: 3 lb 9.6 oz Munich (6L), 2 lb 7.0 oz Golden Promise, 2 lb 1.0 oz Briess Pale Malt, 14.5 oz Vienna, 8.8 oz Caramel 60L, 4.6 oz Carafa Special Type II, 3.4 oz Black Malt, 3.3 oz American Chocolate Malt (350L)

Brewed: September 24, 2023

Racked to Keg to Lager: October 11, 2023

Put on-tap: November 9, 2023

OG: 1.042 at 100°F via refractometer; FG: 1.006 at 64°F (TILT)

Keg moved from lager to on-tap: November 9, 2023

Notes: Loosely based off of Doug Wiedemann's award-winning schwarz with ingredients adjusted due to availability. Over a week in advance, measured out filtered water to sit until brew day. Created started with 98.3 grams of DME and 1100 mL tap water. Boiled for 10 minutes then cooled for a 1.037 starter (via refractometer) at 900 mL volume. Realized that the yeast was a smack pack, so smacked the pack, shook up, then pitched into the cooled starter wort despite directions. On brew day, mashed in with 8.75 gallons of 125°F water for a 15-minute 122°F protein rest. Added 1 Campden tablet prior to mashing in. Stirred after protein rest was complete before increasing heat to next rest on the RIMS. Beta amylase rest at 145°F for 30 minutes. Finally, a conversion rest at 158°F for 30 minutes. Boiled for 90 minutes in the keggle on the RIMS rack. Burner on RIMS does not appear to burn as hot as the Dark Star, as the boil was not very rapid despite full throttle. 1.037 SG pre-boil via refractometer for 7.6 gallons. Chiller and 1 tsp Irish moss added at 15 minutes. Liberty hops added while chilling at 160°F. SG 1.042 at 100°F via refractometer. On September 25, 2023 at 9:30 am and the wort at 57°F, pitched the entire contents of the 1+ liter active yeast starter into fermenter and added blowoff tube due to the volume being close to the capacity of the fermentation bucket. At 6:15 pm on October 4, 2023 with the beer at 59°F and 1.009 (via TILT), bumped up fermentation temperature to 55°F to start the diacetyl rest. At 2:45 pm on October 5, 2023, increased fermentation temperature to 57.5°F. At 3:40 pm on October 6, 2023, bumped fermentation temperature to 59°F. On October 7, 2023 at 11:30 am, bumped the temperature to 62°F. On October 10, 2023 at 10:00 am, bumped temperature to 64°F. At 5:15 pm on October 11, 2023, racked beer from primary to a CO₂-purged and pressurized keg to lager at 34°F. On November 9, 2023 at 8 pm, moved keg from lagering to carbonating in the keezer and on-tap. ABV calculated with temperature correct, OG at 1.042 (100°F) ~ 1.048; FG at 1.006 at 64°F ~ 1.006, which equates to 5.51% via Brewer's Friend.

• Columbus
• Liberty

• Wyeast 2124 Bohemian Lager

Fall by the Wayside (2023)

Formel Vienna Lager (2023)

Yurishnikov

Grains: See Dasvidaniya

OG: 1.077 (inferring via TILT in Dasvidaniya); FG: 1.012 at 75°F via hydrometer

Brewed: July 15, 2023

Kegged: September 10, 2023

Notes: Identical details to Dasvidaniya but excess wort, pitched on July 15, 2023 with one packet of dry Lallemand Belgian Wit-style Ale yeast. Volume was somewhere between 1.5 to 2 gallons to Dasvidaniya's 4.5 to 5 gallons. Very strong fermentation cleared out airlock twice in twelve hours. Switched to a blowoff tube directly in the hole of the bucket lid. On September 10, 2023 at 4:50 pm, racked the contents of the 2 gallon fermenter to a CO₂-purged keg to initially carbonate at 15 PSI.

• Magnum
• Centennial
• Crystal

• Lallemand Belgian Wit-style Ale

Dasvidaniya Russian Imperial Stout

Pales in Comparison: Sour Lager

Grains: 10.0 lbs Great Western 2-Row Pale Malt

Brewed: July 15, 2023

Dry Hopped in Primary: July 24, 2023

Kegged: August 20, 2023

OG: 1.053 at 87°F (via refractometer); FG: 1.007 at 75°F via hydrometer

Notes: Split batch, half of Voss beer variant with Sourvisiae and Diamond Lager yeast in-lieu. Pitched the lager yeast and Sourvisiae into one-half of the wort. Chilled to sub-80°F before pitched yeasts. On July 24, 2023 at 1:10 pm, dry hopped in primary with 0.25 ounces Cascade. On August 20, 2023 at 2:40 pm, kegged beer.

• Cascade
• Cascade
• Cascade
• Cascade
• Cascade

• Sourvisiae
• Lallemand Diamond Lager

Pales in Comparison: Voss

Grains: 10.0 lbs Great Western 2-Row Pale Malt

Brewed: July 15, 2023

Dry Hopped in Primary: July 24, 2023

Kegged: August 11, 2023

OG: 1.053 at 87°F (via refractometer); FG: 1.005 at 75°F (via refractometer)

Notes: Variable yeast SMaSH for the August 2023 BOMB BBQ. Two yeasts, 5 gallon split batch. Dry hop for 3 days post-fermentation. On July 13, 2023, set out water for brew day. On July 15, 2023 at 11:45 am, heated strike water to 160°F for an hour-long 150°F saccharification rest. At the start, added 1 Campden tablet, 0.9 grams Epsom salt, and 9.1 grams gypsum. Batch sparge with 2.8 gallons of water at strike temperature 180°F for a 15-minute 167°F mashout. Preboil gravity of 1.045 at 5.5 gallons. Mitigated the volume issue by adding an extra half-gallon to make 6 gallons preboil at 1.051. 60-minute boil. OG preboil of 1.053 at 87°F via refractometer and 5.4 gallons. After chilling to sub-80°F, pitched the Voss yeast into this variant. On July 24, 2023 at 1:10 pm, dry hopped in primary with 0.25 ounces Cascade. At 9:45 pm on August 11, 2023, kegged beer with FG 1.005 via hydrometer.

• Cascade
• Cascade
• Cascade
• Cascade
• Cascade

• Lallemand Kveik Ale (Voss)

Summer in Stockholm Hazy IPA

Grains: 6.0 lbs Great Western 2-Row Pale Malt, 1.0 lb Viking Oat Malt, 1.0 lb BestMalz Spelt Malt

Brewed: June 18, 2023

Dry Hopped in Primary: June 24, 2023

Kegged: July 3, 2023

OG: 1.069 at 67°F via TILT; FG: 1.013 at 69°F via TILT

Notes: Small batch hazy for the 2nd round of the 2023 BOMBing Run. Set out water on May 26, 2023 in anticipation of brewing sooner. At 10:00 AM on June 18, 2023, mashed 3.8 gallons of water at 157°F for a 149°F saccharification rest. Added 1.5 grams of Epsom salt to the mash at the beginning. The original plan was to also add Campden and gypsum but was unable to locate it. Vorlauf and slow lauter after a 60 minute mash. Temperature dropped to 148°F during the hour. Batch sparge with 1.5 gallons of 172°F and way undershot the temperature for a 150°F mashout. This dropped to 145°F in 15 minutes. Set Brewfather to account for 1.25 gallons per hour on the GasOne kettle. This might be wrong. Preboil volume of 3.6 gallons at 1.044 via refractometer. One boil addition of hops with the rest in a 30 minute hopstand at 170°F and upcoming dry hop. Cooled to about 100°F then put wort-filled bucket in fermentation chamber to cool to 68°F at which point the yeast will be pitched (by Zombies!). Final volume was just under 2 gallons. At 10:40 PM on June 18, 2023, pitched one pouch of fresh A38 onto the wort at 67°F. Fermenting at 68°F. See the results here. On June 24, 2023 at 3:20 PM with the beer at 1.017 @ 68°F and 96% attenuated (via TILT), dry hopped in primary with 3 ounces of Idaho 7 and 1.75 ounces each of Mosaic and Citra pellets, 6.5 ounces total. Also pushed in additional CO₂ into the primary bucket to potentially account for some of the O₂ exposure. On July 3, 2023 at 11:30 AM, racked the contents of the primary fermentation to a CO₂-purged keg and began pressurizing at 25 PSI.

• Idaho 7
• Idaho 7
• Mosaic
• Citra
• Idaho 7
• Mosaic
• Citra

• A38 - Juice

Good Wagg Milk Stout

Grains: 8 lbs 9.6 oz Golden Promise, 1 lb 2 oz Caramel 60L, 8 oz Black Malt, 8 oz Chocolate Malt, 8 oz Roasted Barley, 1 lb Lactose

Brewed: April 22, 2023

Kegged: May 26, 2023

OG: 1.056 at 60°F via TILT; FG: 1.016 via TILT

Notes: At noon on April 22, mashed in milled grains with 6 gallons of Wycliff water, retained from 2019, heated to 157.8°F for a 147.5°F degree mash. Added a half gallon of boiling water to bring the mash to 151°F. Added 2.1 grams Gypsum, 0.5 grams Epsom salt, and 0.5 grams baking soda to the mash. Mashed for 75 minutes then vorlaufed and lautered. 1.057 SG at the beginning of first runnings. Total first runnings were 3.8 gallons and 1.055 via refractometer. Batch sparge with 3.3 gallons of filtered Media water that had sat overnight to mitigate chloramines, heated to 180°F for a 166°F mashout. 1.027 SG mid-second runnings. Preboil volume of 7 gallons at 1.043. Boiled for 60 minutes. One half of a Campden tablet added at the start of the boil. Immersion chiller added at 15 minutes remaining. 1 lb of lactose added at 12.5 minutes remaining. Cooling to sub-68°F before pitching the yeast. Pitched yeast at 10:00 PM on April 22, which consisted of washed WLP004 without a starter. Target fermentation temperature of 66°F. At 5:30 PM on April 25, after the beer was vigorously fermenting at 74°F, identified that the temperature probe was out of the fermentation chamber. Replaced probe back in the chamber for the remainder of the fermentation. On May 26, 2023 at 6:00 PM, racked the beer to the green keg with mom's assistance, having purged it with CO₂. Carbonated at 20 PSI.

• Cascade
• Centennial

• WLP004 - Irish Ale Yeast

Keystone Heavy Scotch Ale

Grains: 16 lbs 5 oz Golden Promise, 1 lb 9 oz Aromatic Malt, 12.1 oz Caraamber, 2.5 oz Roasted Barley

Brewed: February 20, 2023

Kegged: March 27, 2023

OG: 1.079 at 56°F via TILT; FG: 1.009 at 60°F via TILT and hydrometer.

Notes: At 11 AM on February 20, 2023, mashed 7.75 gallons unfiltered water at 162.5°F for a 90 minute saccharification rest at 150°F. Campden added to mash water at start of mash. After 15 minutes, removed 3 liters using ball valve and hop spider. Primary mash dropped to 148°F due to futzing with the lid trying to figure out an elegant extraction method. Continued mashing. Boiled the 3 liters for 15 minutes. Vorlauf and slow lauter. 1.077 SG via refractometer and 5.25 gallons after first runnings. Batch sparged 2.5 gallons filtered water at 184°F for a 164°F mash out for 10 minutes. Added 3 liter side boil to first runnings. 1.058 via refractometer at pre-boil and 7.75 gallons. 90-minute boil. Whirfloc at 15 minutes. Yeast nutrient at 15 minutes. Old magnum hops with AA 12.3% added at 90 minute mark. Fermenting in 7 gallon Ale Pail. Volume looked to be around 5.4 gallons. Activated two packets of Wyeast 1728 by smacking at 5:30 PM. At 10 PM on February 20, 2022, pitched both pouches of slightly inflated, questionably in-date yeast. SG bounced around here due to TILT, so will need to get a stable OG between 1.079 and 1.081 once it settles prior to fermentation. Fermenting at a target of 57.5°F with blowoff tube based on the yeast's reputation of being very active. After four days with no activity, on February 24, 2023 at 9:30 PM, began creating a new yeast starter to supplement the likely dead Wyeast 1728. Boiled 2250 ml filtered tap water with 200 grams Munton's Plain Extra Light DME for 5 minutes then cooled to 70°F. Total volume prior to yeast addition was about 2150 mL at 1.035 via refractometer. Added WLP004 (Irish Ale Yeast) washed from The Darlin' to gallon jug with wort. At 10:25 PM on February 25, 2023, put active, krauseny starter in the refrigerator in anticipation of decanting given the large (over 2 liters) volume. At 9:50 PM on February 26, 2023, decanted and pitched Irish Ale Yeast slurry onto wort. Fermenting at 65.5°F per the WLP004 specification. Activity shown within an hour. At 9:45 PM on March 27, 2023, racked the beer from the bucket to a CO₂ purged keg (which previously held The Darlin') with a floating dip tube installed. FG via hydrometer aligned with the final reading from the TILT, 1.009. On March 30, 2023 at 2:15 PM, added 5 grams of gelatin to 10 ounces of filtered water and let bloom for 20 minutes. Iteratively heated the mixture in 10 to 15 second bursts in the microwave until a temperature of 157°F was reached. Poured contents of gelatin and water into the keg with the chilled beer and re-pressurized.

• Magnum

• Wyeast 1728 - Scottish Ale
• WLP004 - Irish Ale Yeast

The Sourdarlin' (Sour Irish Red Ale)

Grains: See The Darlin'

Brewed: January 15, 2023

Kegged: February 13, 2023

OG: 1.052 via TILT; FG: 1.012 via hydrometer

Notes: 2 of the 6 gallons of The Darlin' were auto-siphoned into a carboy with a partial pouch of WLP004 and 1 packet of Sourvisiae. At 6:45 PM on February 13, 2023, racked the contents of the carboy to the green keg and set pressure to 20 PSI to be sufficiently carbonated to share with Lallemand by February 16. On March 1, 2023 at 8:34 PM, after the beer had been on-tap for some time, let 4 grams of gelatin bloom in 8 ounces of filtered water for 15 minutes. Heated to 160°F and dumped into the keg.

• East Kent Golding
• East Kent Golding
• Styrian Golding

• WLP004 - Irish Ale Yeast
• Sourvisiae

The Darlin' (Irish Red Ale) (2023)

Sincerest Form Double IPA (2022)

Dependency Helles

Grains: 7 lbs 8.3 oz Pilsner Malt, 6.2 oz Acidulated Malt, 5.6 oz Vienna Malt, 6.7 oz Carapils, 3.2 oz Aromatic Malt

Brewed: September 24, 2022

Racked to Glass Carboy: October 10, 2022

Kegged: November 8, 2022

OG: 1.058 at 52°F via TILT; FG: 1.007 at 31.1°F via TILT

Notes: Brewed for the third round of the 2022 BOMBing Run. At 12:30 p.m. on September 24, mashed with 4.25 gallons at 120°F for a 113°F initial rest. Pulled about 0.75 qt, boiled and added back to mash for 118°F. Waited 15 minutes. Pulled 2 quarts thick mash, boiled and returned to main mash to increase to 122°F. Decoction was not working as planned, so boiled an extra gallon of filtered water and added to the mash. This made the mash 140°F. Held for 15 minutes. Boiled another gallon of filtered water and added to the mash, which made it 148°F. Boiled another half gallon, added to the mash to make it 152°F. Added 1 tsp gypsum and half of a Campden tablet. Waited an hour. Vorlauf and a long, slow lauter. 1.049 at the beginning of first runnings. 5.25 first runnings volume. For second runnings, used 4.5 gallons of water at 180°F for a 165°F mashout for 15 minutes. Added 1/2 tsp gypsum to batch sparge. Stuck sparge with about a half gallon to go. Stirred it up, let it rest for 7 minutes, vorlauf, lautered, and obtained the remaining volume. Pre-boil volume of 1.033 at 9 gallons. 90-minute boil. 20 grams yeast nutrient and 1 tsp Irish moss at 10 minutes. Chilled to 105°F with copper wort chiller prior to adding to fermenter to chill further pre-pitch. Post-boil volume looked to be about 5.5 gallons. Planning on fermenting with 3 dry packets of Lallemand Diamond Lager yeast. Fermenting in True Brew bucket (blue lid). Brew day ended at 8 pm. At 11:05 a.m. on September 25, pitched three packets of dry Lallemand Diamond Lager yeast onto wort. On October 1, 2022 at 1:45 p.m. and beer at 1.017 per TILT, bumped temperature to 58°F from 52°F for start of diacetyl rest. At 9:30 p.m. on October 1 with the beer at 1.016, increased the temperature to 62°F. At 9:25 p.m. on October 4, 2022 with the beer at 1.007, 61°F, and approximately 6.4% per TILT, filled a sanitized balloon with CO₂ and added it to the mouth of the airlock. Dropped the fermentation temperature to 50°F. At 9:55 a.m. on October 5, 2022, set fermentation chamber to 45°F to continue cold crash. At 9:55 a.m. on October 6, 2022, decreased fermentation temperature to 37°F from 45°F and replaced collapsed CO₂ balloon for suckback mitigation. At 9:55 p.m. on October 7, 2022, dropped fermentation chamber temperature to 34°F as the final point of the cold crash. At 5:00 p.m. on October 10, 2022, filled a carboy with CO₂ and racked the cold-crashed beer from a blue-topped primary bucket to a 5 gallon glass carboy. At 9:30 PM on November 6, 2022, filled a sanitized silicon measuring cup with one-half cup filtered tap water and one-half teaspoon gelatin. Mixture was left to bloom for 6 minutes. Mixture was then iteratively microwaved until around 150°F then added to the carboy containing the lagering beer. On November 8, 2022 at 5:30 PM, purged keg of CO₂ and racked the beer from the carboy to a keg to carbonate initially at 20 PSI.

• Willamette
• Herbrucker

• LalBrew Diamond

Fall By The Wayside (2022)

Grains: 13.0 lbs Golden Promise, 6.0 oz Caramel 60L, 4.0 oz Brown Malt, 4.3 oz oats (unmilled)

Brewed: August 28, 2022

Kegged: September 11, 2022

OG: 1.083 at 60°F (per TILT); FG: 1.017 at 39°F

Notes: On August 28, 2022 at 11 am, mashed grains with 6 gallons of filtered water with a strike temperature of 159°F for 75 minutes. 1.064 SG at the beginning of first runnings. Total first runnings volume of 4 gallons at 1.067. Batch sparge with 3.1 gallons of filtered water at 180°F for 15 minutes. 6.75 gallons at 1.055 preboil. 60-minute boil. 1 tsp Irish moss at 15 minutes. 1 tsp pumpkin pie spice at flameout. Concurrently created yeast starter with 1100 ml tap water and 100 grams DME. Boiled for 10 minutes, producing a starter of 800 ml at 1.044. Pitched fresh packet of S-04 yeast in starter with intent to delay pitch onto wort until it is to fermentation temperature. Fermenting in True Brew bucket. After wort chilled to 60°F, pitched yeast starter at 11 a.m. on August 29, 2022. Fermenting at 63.5°F. On September 1, 2022 at 6 pm, roasted 3.2 ounces of Healthworks cacao nibs for 14 minutes at 300°F. Split a vanilla bean. Added both the vanilla and cacao to a jar with 3/4 cups Everclear. On September 5, 2022 at 7:18 pm, dropped temperature of fermentation fridge to 45°F to begin cold crash. At 12:50 p.m. on September 6, 2022, dropped fermentation temperature to 39.5°F for a slow decline to cold crash temperature. At 8:23 p.m. on September 6, dropped temperature to 35°F. At 8:25 p.m. on September 7, dropped temperature to 34°F after fridge seems to be holding at 39°F per TILT. Note that a bucket is being used for fermentation and thus no thermowell to associate the TILT temperature with the temperature controller. At 9:00 p.m. on September 8, added 4 tsp of gelatin to 1 cup tap water and let bloom for 10 minutes. Microwaved the bloomed gelatin iteratively until temperature reached 150°F and added to the 38°F primary fermenter. At 11:30 a.m. on September 9, added 3.5 tbsp of fresh, coarsely ground Honduran coffee to 8 ounces of boiled and cooled water in a French press to refrigerate and produce cold brew to be added in secondary. At 1:45 p.m. on September 11, racked beer to keg purged with CO2 on top of cold-press coffee and cacao/vanilla tincture. Set keg to 20 psi to carbonate. Calculated ABV of 8.0%.

• Magnum

• S-04

Wai-God Wai-Iti SMaSH

Feradelfus Sour Belgian Dark Strong

Grains: 10 lbs Viking Pilsner Malt, 1 lb 11.7 oz Weyermann CaraMunich Type I, 13.8 oz Viking 2-Row Pale Malt (in lieu of extra Pils), 9.3 oz Flaked Corn (unmilled), 9.3 oz Dingemans Special B, 3.7 oz Carafa Special (dehusked), 1 lb 8 oz Belgian Dark Candi Sugar

Brewed: June 20, 2022

Kegged: July 12, 2022

OG: 1.096 at 73.9°F (TILT); FG: 1.018 (10.0% ABV per TILT)

Notes: At 1 p.m. on June 20, 2022, milled grains minus flaked corn and mashed 5 gallons of filtered water at strike temperature of 158°F for a 149°F mash for 60 minutes. Vorlaud and sparged. 1.078 SG at the beginning of first runnings. Full first runnings volume of about 3.25 gallons at 1.082. Mash out with 3.8 gallons filtered water at 180°F (again, no info from Brew Father) for a 160°F batch sparge for 15 minutes. 1.039 at the beginning of first runnings. Preboil volume of 7.25 gallons at 1.048 without candi sugar. 75-minute boil. 0.38 oz ground coriander at 10 minutes. 1 tsp Irish moss at 15 minutes. Candi sugar partially melted in pulled wort then added at 10 minutes. At chilling time, chiller hoses melted, requiring usage of older 25 foot copper immersion chiller. Let boil for an extra 2.5 minutes to sanitize the chiller. Chilled to 100°F then put in fridge to cool remaining degrees. Will ferment at 75°F with Philly Sour yeast then pitch Abbey yeast starter. At 7:45 p.m. on June 20, 2022, boiled 100 grams Briess CBW Pilsen Light DME with 1200 ml tap water for 10 minutes then chilled to 80°F and pitched 1 dry packet Lallemand Abbaye Belgian yeast onto starter. 1.033 SG at 1000ml starter prior to pitch. At 11:45 p.m. on June 20, 2022, pitched two dry packets of Philly Sour yeast into the wort at 74°F. At 7 p.m. on June 22, 2022, with beer at SG 1.074 per TILT began dropping fermentation temperature to 64°F in preparation for pitching the Abbey yeast pitch. Increased back to 72°F overnight of June 22-23, as fermentation seemed stable and continued sour might be occurring. At 9 a.m. on June 23, 2022, dropped temperature toward 64°F. At 10:45 a.m. on June 23, 2022, pitched 1 liter Abbaye starter into carboy at 67°F and 1.073 SG via TILT. Oscillating around 64.5°F fermentation. At 1 p.m. on July 3, 2022, dropped temperature of fermentation chamber to 45°F (SG 1.018 via TILT) to start cold crash and curb fluctuation overshoot. At 1 p.m. on July 4, 2022, set fermentation temperature to 36°F to continue cold crash. On July 8, 2022 at 5:15 pm, mixed 4 tsp gelatin with 1 cup tap water. Sat for 10 minutes to bloom. Iteratively microwaved-then-stirred until 150°F. Added to the primary fermentation that has been cold crashing at 36°F. On July 12, 2022 at 6:15 pm, filled keg with CO₂ and racked from carboy to keg. Holding at 10 psi and basement temperature initially.

• Styrian Golding
• Hallertau Hersbrucker
• Hallertau Hersbrucker

• Lallemand WildBrew Philly Sour Yeast
• Lallemand Abbaye Belgian

Ersatz White Stout (2022)

Grains: 10.0 lbs Golden Promise, 18.2 oz Flaked Oats (unmilled), 12.6 oz Flaked Barley (unmilled), 6.3 oz Rauchmalz, 4.0 oz Brown Malt, 4.0 oz Caramel 60L

Brewed: May 29, 2022

Kegged: June 14, 2022

OG: 1.077 at 90°F (hydrometer), 1.079 at 69.5°F (TILT); FG: 1.017

Notes: On May 27, 2022 at 5:15 p.m. boiled 1200 ml water and 100 grams Briess Pilsen Light DME for 6 minutes then cooled. Pitched yeast washed from 9 Points (2022) into 1025 ml pre-pitched starter liquid at 1.033. On May 29, 2022 at 11 am, heated 5.8 gallons strike water to 158°F for a 60 minute mash. Vorlauf and lauter. 1.064 via refractometer at the beginning of first runnings. Total first runnings was about 4.25 gallons at 1.066. Batch sparge with 3.25 gallons at 180°F for 161°F mash out. Brew Father did not provide guidance on this temperature, unlike the initial strike temperature, so it was estimated. 1.035 at the beginning of second runnings. 1.050 at 6.75 total preboil volume. Shooting for 5 gallons. 60-minute boil. Added Irish moss at 15 minutes. Chilled to 95°F then moved to carboy via kettle spout. Small rubber-like balls resided in the bottom of the kettle, perhaps a gasket for the weldless ball valve melted. Volume looks to be around 3.5 gallons. Chilling to an appropriate temperature in the fermentation chamber before pitching. 1.077 via hydrometer at 90°F though there were many proteins, so will obtain an OG from TILT. At 8:30 p.m. on May 29, 2022, decanted the starter in the Erlenmeyer and pitched into the carboy. At 11:50 p.m. June 3, 2022, bumped fermentation temperature from 68.0°F to 69.5°F after apparent stalling near end of fermentation at 1.020. On June 7, 2022 at 11:30 am, bumped temperature up to 70.5°F as beer looks to be almost fully fermented at 1.018 via TILT. On June 9, 2022 9:30 a.m. with the gravity at 1.017, started cold crash initially at 45°F with intent to go lower after the temperature stabilized and so as to not overshoot. At 11:55 p.m. on June 9, 2022, dropped fermentation temperature to 38°F. At 8:15 a.m. on June 10, 2022, dropped fermentation temperature to 36°F. At 2 p.m. on June 11, 2022, roasted 3.2 ounces of Healthworks cacao nibs for 14 minutes at 300°F. Combined with 3/4 cup Everclear grain alcohol (75.5% abv) and swirled. At 2:30 p.m. on June 11, 2022 added 4 grams of gelatin to 2 tsp of water and waited 10 minutes for it to bloom. Contents were gelatinized and not liquid per usual, so added 2 tbsp water, stirred, and waited 5 minutes. Pulsed in microwave until about 150°F then at 3 p.m. on June 11, 2022, added gelatin mixture to the primary carboy currently at 36°F. On June 13, 2022 at 5 pm, ground whole bean Honduran coffee to a medium ground and added 5 tbsp to 8 ounces of distilled water into a French press then refrigerated. At 8:30 p.m. on June 14, 2022, racked beer at 1.017 (via TILT) from carboy to keg on top of cocoa tincture and cold press coffee. TILT reports 8.0% abv. Force carbing at 15 psi at basement temperature.

• Magnum

• WLP013 - London Ale Yeast

Cuesique Elgiar Doppelbock

Grains: 10.0 lbs Briess Golden Pils Vienna Malt, 3 lbs 2 oz Viking 2-Row Pale Malt, 1 lb 14 oz Viking Pils, 1 lb 9 oz Dark Munich, 10 oz Caramel 60L, 6.4 oz Chocolate Malt

Brewed: April 30, 2022

Bottled: May 15, 2022

OG: 1.079 at 70°F; FG: 1.020 at 41°F

Notes: The plan was doppelbock using a step mash and the quick lager method. At 8:15 p.m. on April 22, 2022, boiled 1200 ml water and 100 grams Briess Pilsen Light DME for 5 minutes then cooled to 70°F for SG 1.033 via refractometer at 1000 mL pre-pitch. Pitched two jars of washed WLP830 from Monty Monty, 1475 ml in Erlenmeyer after pitching. Refrigerated starter after a few days of activity to decant into the future beer. On April 30, 2022 at 1 pm, double milled grains and added to grain bag for brew-in-a-bag using sous vide. Initial rest at 120°F for 15 minute then used burner and sous vide to raise temperature to 144°F for 20 minutes. SG 1.012. Overshot this some to 148°F but fell quickly back to 144°F for the majority of the 20. SG 1.016. Raised temperature again to 152°F for saccharification rest and held for 1 hour. SG 1.030. Mashed out by raising temperature to 167°F and held for 15 minutes then remove grain bag. 90-minute boil. 7.5 gallons at 1.037 pre-boil. Chilled to 80°F then placed in fermentation chamber in glass carboy to chill the rest of the way before pitching the yeast. Using the new TILT hydrometer to monitor the temperature. After temperature of wort stabilized, pitched decanted yeast slurry into carboy on May 1, 2022 at 1:15 pm. Initially fermenting at 50°F. On May 6, 2022 at 12:15 pm, increased the temperature of the fermenter to 55.4°F. At 12:15 p.m. on May 8, 2022, bumped temperature to 62.6°F. At 10:30 a.m. on May 9, 2022, bumped temperature to 66.2°F. On May 10, 2022 at 11:40 am, started cold crash to 41°F. At 5:50 p.m. on May 12, 2022, added 1 tsp gelatin to 2/3 cup sat water. Iteratively heated in the microwave until temperature was 150°F then poured into carboy. On May 15, 2022 at 3:15 pm, bottled 3.1 gallons from carboy with 2.7 oz dextrose and a cup of tap water. FG 1.020 at 10°F, 7.9% ABV per TILT.

• Hallertau Mittelfruh
• Chinook
• Magnum
• Tettnang

• WLP830 - German Lager Yeast

So What? Gose (2022)

9 Points London Porter (2022)

Media Noche (2022)

Bring on the Darkness

Grains: See SLID (2022)

Brewed: Janaury 9, 2022

Racked to 2 gallon bucket: January 24, 2022

Kegged: June 10, 2022

OG: 1.063 at 47°F

Notes: Extraneous wort from SLID (2022) that will receive a different secondary treatment. On January 21, 2022 at 6:30 pm, combined 3/8 cup Four Roses whiskey, two split and sliced Madagascar vanilla beans, and 2 tbsp cacao nibs into a jar for a tincture. At 10 p.m. on January 20, after boiling and cooling about a cup of water, added to a French press of 3 tbsp fresh ground Honduran coffee in a French press and refrigerated. On January 24, 2022 at 6:45 pm, racked beer onto tincture and cold press coffee in identical fermenter with about 1/4 of the bucket having open headspace. On June 10, 2022 at 8 pm, racked contents of bucket to the SLID (2022) keg residue (which kicked 5 minutes before) and immediately began force carbonating.

• Magnum
• Centennial
• Galaxy
• Centennial

• S-04

Some Like It Dark (SLID) Black IPA (2022)

P-Town(ship) Pale

And Per Se And Spiced Imperial Cream Ale

Elwyn Arbolio de Eire

Grains: See Elwyn Arbolio

OG: 1.053 at 86°F; FG: 1.011 at 41°F

Brewed: June 27, 2021

Bottled: July 17, 2021

Notes: About 3 gallons left over from Elwyn Arbolio with a different yeast pitched -- WLP004 from Negative 418, pitched directly from washed slurry, no starter. Fermenting in full size bucket in the open basement with an airlock. Moved to 33°F kegerator while still in primary for cold crash until bottle day. On July 17th at 1:30 pm, bottled 2.25 gallons of beer with 1.75 ounces dextrose after it had been boiled in a cup of water and cooled.

• Columbus

• WLP004

Elwyn Arbolio

Formel Vienna Lager (2021)

Grains: 4.1 lbs Vienna, 4.1 lbs German Pils, 1.25 lbs Munich 10L, 1.25 lb Caraamber

OG: 1.055 at 75°F; FG: 1.010 at 51°F

Brewed: June 6, 2021

Racked to Better Bottle: June 24, 2021

Kegged: July 23, 2021

Notes: At 12 p.m. on June 4, 2021, reserved 15 gallons of tap water to sit a day before brewing. On June 4, 2021 at 6:45 pm, boiled 2200 ml water and 200 grams Briess CBW Pilsen Light DME for 10 minutes. Chilled to 65°F resulting in about 2L, dumped head to 1800mL pre-pitched for headroom. Pitched a fresh pack of Omega OYL 114 Bayern Lager yeast into Erlenmeyer. SG via refractometer of 1.029. At 11 a.m. on June 6, 2021 mashed in with 4 gallons of water at 108°F for a 15 minute acid rest. Dropped to 106°F during this time. Pulled 8 quarts of thick mash into brew pot, slowly raised temp to 162°F and let sit for 10 minutes. Brought mash to a boil and did so for 3 minute then added back to tun. Mash was 142°F after addition. Left tun for 10 minutes then pulled 4 quarts of thick mash, raised temp to 155°F and held for 10 minutes. Brought to a boil for 3 minutes and added back to the tun to complete the protein rest. Added an extra 1/4 gallon of 190°F water to tun to raise to 152°F and left for 45 minutes. Verified that saccharification was complete using iodine. Vorlauf and lauter. SG 1.067 at the beginning of first runnings. Total volume of about 2.75 gallons at 1.062 (refractometer). Boiled 4 gallons of water to 177.5°F and mixed into tun. Mash out temp of 163°F but figured volume was a little low, added 1 extra gallon of water at 165°F to tun and waited 15 minutes for mash out. Vorlauf and lauter. 1.041 SG at the beginning of 2nd runnings. 90-minute boil. Pre-boil volume of 9.5 gallons and SG 1.036. Added Campden at 60 minutes. Cooled to 75°F. 5.1 gallons. Placed fermenter into chamber to cool to 52.5°F before pitching yeast. At 8:55 p.m. on June 6, 2021 (brew day), pitched yeast onto wort, which had cooled to 52.5°F. At 11:40 a.m. on June 22, 2021 bumped the temperature of the fermentation chamber to 66.5°F to begin diacetyl rest. At 5 p.m. on June 24, 2021 went to rack lager and realized heat belt was not hooked up, but chamber at the set temperature, likely due to the basement temp. Thus, diacetyl rest was shorter but more gradual. Racked lager to better bottle. Set chamber to 34°F. Racked to green keg on July 23, 2021.

• Norhern Brewer
• Saaz

• OYL-114 - Bayern Lager

Pandemic Pleasures IPA (2021)

Negative 418 Irish Red Ale

Grains: 6.2 lbs Pils/2-Row blend*, 3.9 oz roasted barley

OG: 1.050; FG: 1.017 @ 64°F

Brewed: February 27, 2021

Kegged: March 16, 2021

Notes: Brewing a small batch IRA with limited ingredients. Measured out *bottom-of-the-bin 2-row/Pils mix that likely had some roasted barley. Supplemented with just under 4 ounces roasted barley. Mashed 4 gallons water at 165°F for a 158°F mash temp that dropped to 156°F. The original intention was to do a BIAB indoors, but the weather was 50°F, so used conventional setup outdoors with additional headspace. Mashed for 60 minutes then batch sparged with 3 gallons at 172°F resulting in 150°F -- way too low for batch sparge. First running 1.0525 via refractometer. 1.022 at the beginning of the second runnings. 5.75 gallons pre-boil at 1.035, targeted 5.5 gallons at 1.037, so close. 60-minute boil, ambient air temperature of 50°F. Irish moss at 15 minutes. Campden at 48 minutes. Chilled to about 100°F then put in primary to chill to 65°F. Volume around 4 gallons. After a day, pitched yeast straight from washed vessel, no starter, on February 28, 2021. At 3 p.m. on March 13, 2021, checked SG (1.017@ 64°F) in primary to ensure fermentation and started cold crash at 35°F. On March 14, 2021 at 8:15 PM, added cold tap water to gelatin, heated additional water to 155°F, mixed together, and added to cold crashed primary. Racked to black keg on March 16, 2021 at 6:45 pm, carbing at 30 PSI for Paddy's. On January 28, 2022, dumped what little remained in this keg to make room for SLID (2022).

• Crystal
• Crystal

• WLP004 - Irish Ale Yeast

Monty Monty Doubly Dark Doppelbock

Grains: 20 lbs Viking Pils, 2.0 lbs Viking Dark Chocolate Malt, 15.2 oz Weyermann Munich, 8.7 oz Caramel 40L

OG: 1.089, FG: 1.021 at 45°F

Brewed: December 13, 2020

Racked to Vinter's Best: January 2, 2021

Racked to Black Keg: February 5, 2021

Notes: Started brewing in anticipation of not being able to fit the malt and water into the tun. About 4 gallons water for high mash and inaccurate, fluctuating thermometer. 1.085 at the beginning of first runnings and 1.083 entire first runnings at 1.75 gallons. Mash out with 200°F water until the tun was full for 15 minute batch sparge. Beginning of second runnings 1.071. Total volume 6.25 gallons at 1.059. Added about 2 gallons more to tun for "third runnings" (SG 1.038 at beginning) to result in total volume of 8 gallons 1.057. Boiled for 75 minutes. Campden at 10 minutes. 1.065 and 6.5 gallons with 30 minutes remaining. Chilled to some unknown temperature because of said thermometer, placed in fermenter to cool in primary chamber to 47°F with expected delayed pitch. While cooling, made starter with 1250 mL water and 100 grams light pils DME and 5 minute boil, resulting in 1.036 SG starter, all above per refractometer except for beer OG. Decanted and poured WLP830 from void (2020) into flask. Pitched very active starter into chilled beer at 5 p.m. December 15, 2020. Added heat belt and changed temperature of chamber to 50°F. Changed temperature to 65°F for diacetyl rest on December 30, 2020 at 3 pm. Racked to Vinter's Best bucket on January 2, 2021 at 2:30 p.m. to lager at 34°F. Racked to a very full green keg on February 5, 2021.

• Tettnanger
• Tettnanger

• WLP830 - German Lager Yeast

void blackLager() (2020)

Grains: 8.0 lb Pils, 4.0 lbs Munich, 0.75 lb Black Patent, 10 oz Caramel 40L

OG: 1.063 at 85°F; FG: 1.012 at 45°F

Brewed: July 5, 2020

Racked to Vintner's Best Bucket: July 23, 2020

Kegged: August 29, 2020

Notes: Created yeast starter at 7 p.m. on June 25, 2020 with 1850ml water, 100 grams of dextrose, and 59 grams amber DME. Boiled hard for 5 minutes after the sugar mix-up (only started timer with bubbles), cooled to 75°F for SG (refractometer) of 1.030 and 1650ml then pitched new yeast packet into Erlenmeyer flask. On brew day (originally June 27-28, 2020), scale would not function, so could not measure ingredients and thus put it off and refrigerated the starter for the next weekend. Mashed 4.5 gallons of 172°F water for a slightly high mash temp due to thermometer discrepancy. 155°F-ish for an hour. Vorlauf and lauter. 1.077 SG (Refractometer) at the beginning of first runnings, 1.084 with the whole first running volume. Batch sparged with 6.5 gallons 178°F water for 15 minutes with again a too-high temp of 173°F with target 165°F. 1.049 at the beginning of second runnings. 1.050 full volume (8.75 gallons) pre-boil. 90-minute boil. Campden at 60 minutes, 5 tsp yeast nutrient at 15 minutes. Fought a leaky wort chiller to get it down to 85°F 1.063 (hydrometer). Put in fermentation chamber to cool overnight before pitching. At 10:50 am, decanted yeast in Erlenmeyer, poured into wort, oxygenated through shaking, and switched to blowoff due to near capacity volume. Fermenting at 50°F. Removed primary from 50°F fermentation chamber on July 20, 2020 at 5:45 p.m. to sit at basement temperature (76.2°F) for diacetyl rest. At 12:30 p.m. on July 23, 2020, racked lager to Vintner's Best bucket to lager for a month at 35°F. Racked to green keg on August 29, 2020 at 3 p.m. with slight excess volume.

• Magnum
• Hallertau Mittelfruh
• Hallertau Mittelfruh

• WLP830 - German Lager Yeast

Ersatz White Stout (2020)

Grains: 10.0 lbs Maris Otter, 18.2 oz Flaked Oats (unmilled), 1.0 lb Flaked Barley (unmilled), 8.0 oz Rauchmalz, 9.3 oz Brown Malt, 7.0 oz Caramel 40L

OG: 1.057, FG: 1.012

Brewed: May 24, 2020

Bottled: June 8, 2020

Notes: Created starter on May 21, 2020 at 7:30 p.m. with 1200 mL water and 100 grams Light Pils DME. Boiled for 7 minutes. Cooled to 60°F. at 1.039 at 1900 mL. Substituted above "flaked oats" with equal quantity instant oatmeal. Mashed milled malt bill (beyond flaked things) with 4.75 gallons water at 169°F temp for 155°F for an hour (too high!) sustained with new thermometer with questionable readings. 1.069 (refractometer until noted) beginning of first runnings. 1.072 at the end. 1.073 for full first running volume. Mash out with 5.25 gallons water at 183°F for 175°F, again, way too hot temps. Some measuring tool is off. 1.031 beginning of first runnings. 1.040 SG pre-boil at 8 gallons. 60-minute boil. Final OG 1.057 at 5.75 gallons, via hydrometer confirmed with refractometer. Chilled in fermentation chamber until pitching temp of lower bound of yeast: 65°F. Decanted refrigerated, stratified starter and pitched onto wort at 1:40 p.m. on May 25, 2020. Bubbling into a blowoff within 24 hours. Some notes, the color was darker than anticipated, maybe due to substituted C40L for C20L (compare previous iteration) and I forgot Campden and Irish moss in the boil. Might fine on racking to account for this and/or cold crash. On June 4, 2020 at 2:30 p.m. added 6 ounces (volume) Tito's vodka and 3 ounces (weight) Healthworks Cacao Nibs to a mason jar in anticipation of racking. Will follow this guide, generally, for time...and scraping. Started primary cold crash to 38 F June 6 2020 1 pm. In anticipation, 1.5 oz organic whole bean Honduran coffee (pre-ground weight), poured unknown amount of warm (not cold) onto ground beans, put in fridge, 1:45 p.m. June 6. On June 8, 2020 at 5:45 p.m. mixed 3.5 oz dextrose and 1 c boiled tap water. Let cool for a couple hours covered. Went to bottle and had insufficient delabeled bottles. This was the start of a chaotic bottling session. Cold brewed coffee had iced over after 2 days "brewing", so had to use a sanitized knife to scrape off the ice, plunge, and added 4 oz coffee to the bottling bucket along with sugar and strained cacao nib tincture. Managed to shattered a glass measuring cup through this process. High volume, so lack of bottles exacerbated. Reading was 1.012 SG per hydrometer, which was funky due to residue on the inside of the tube, so untasted per protocol. Degraded 6-packs caused some bottles to break while being transported to safety.

• Magnum

• WLP004 - Irish Ale Yeast

Pandemic Pleasures IPA (2020)

Grains: 6.5 lbs 2-row, 6.5 lbs Pils malt, 1.0 lb Caramel 40L, 0.75 lb Light German Wheat

OG: 1.065, FG: 1.012 at 42°F

Brewed: March 22, 2020

Racked to True Brew Bucket: April 7, 2020

Kegged: April 19, 2020

Notes: Created starter on March 19, 2020 with 75 grams dextrose, 75 grams DME, and 1900 milliliters water. Boiled for 5 minutes, cooled, refractometer reading of 1.030. Pitched washed yeast from Media Noche into Erlenmeyer and activity showing within an hour. At 10:00 a.m. on March 21, 2020, put flask in fridge in anticipation of decanting prior to pitch. At 1:00 p.m. on March 22, 2020 heated 5 gallons of water to 170°F for 152°F mash temperature. Added MKB 2016 Cascades from 2nd year yard to tun for first-wort hopping. Vorlauf and lauter. SG beginning of first runnings of 1.073. SG at end 1.075, both via refractometer. Mashed out with 6.25 gallons at 180°F but with first wort hops, could not fit entirety in the tun. 1.040 SG beginning of second running. Pre-boil volume of 9.75 gallons at 1.043. 90-minute boil. Campden at 60 minutes. Cooled to 70°F. Decanted yeast and pitched immediately. Fermentation fridge is controlling both heat and cool for the first time, as the basement ambient temp to too cold for ales (50-ish°F). Fermenting at 65°F. Racked to secondary (True Brew bucket) on April 7, 2020 at 5:30 p.m. with 1 ounce Cascades and 1.75 oz Saaz. Washed S-04 for future use. On April 14, 2020 at 7:00 p.m. put secondary in 40°F fermenter for cold crash prior to packaging. Racked to black keg on April 19th, 2020 at 3:34 pm.

• Cascade (whole leaf)
• Columbus
• Simcoe
• Cascade
• Saaz
• Cascade
• Saaz

• S-04

Media Noche (2020)

Grains: 4.75 lbs 2-row, 4.75 lbs Pils, 12 oz Chocolate Malt, 10.5 oz Caramel 40L, 8 oz roasted barley*

OG: 1.075 at 65°F, FG: 1.030 at 60°F

Brewed: February 23, 2020

Kegged: March 9, 2020

Notes: Created starter at 19:30 on February 21, 2020 with 1200mL Middletown H₂O tap water and 100 grams sparkling amber DME. Boiled for 12 minutes and cooled to 60°F 1.039 SG (via refractometer) resulting in about 850 mL wort into Erlenmeyer. Pitched fresh packed of S-04. Realized lack of roasted barley while assembling ingredient. On February 22, 2020 cooked 2-row on a baking sheet for 2 hours in an oven at 350°F then an hour at 400°F to match the color of roasted barley*. Mashed with 5.3 gallons of water at 175°F targeting 170°F and rightfully ended up with a 158°F mash temp. Left tun open to drop to 156°F, closed up and let mash for remaining 40 where the final temp was 145°F. Typical vorlauf and lauter procedure. Using refractometer, 1.069 at the beginning of first runnings and 1.059 SG for total first runnings volume. Batch sparged with 4.1 gallons at 183°F for a spot-on 165°F mash out. 1.021 beginning of second runnings. 8 gallons of preboil wort at 1.027. 90-minute boil. Added 2 tsp gypsum and 1 tsp Irish moss at 16 minutes remaining. Cooled with immersion chiller to 65°F, 1.075 SG (hydrometer) at 4.25 gallons. Immediately pitched starter from Erlenmeyer (first usage). Fermenting at basement temperature of about 52°F. Note the huge loss to evaporation here and adjust boil off rate in the future. At 16:00 on March 1, 2020 brought fermenter upstairs to cleanup at 70+°F (room temp). Moved primary to fermentation fridge set to 35°F at 9:00 p.m. on March 8, 2020 to cold crash prior to racking to keg. Racked to keg March 9, 2020 at 9:00 pm. FG 1.030 at 45°F or so but did not change as it warmed up to about 65°F.

• Northern Brewer

• S-04

Dark Wooder

Grains: 6.0 lbs 2-Row, 6.0 lbs Pils malt, 0.9 lbs Caramel 60L, 1.0 lb Brown Malt, 8.0 oz Roasted Barley, 8.0 oz US Chocolate Malt, 0.2 oz Caramel 40L

OG: 1.082; FG: 1.019 at 50°F

Brewed: October 12, 2019

Bottled: January 12, 2020

Notes: First brew day in Pennsylvania. Mash 4.5 gallons at 170°F for 152°F target, 149°F actual for 60 minutes dropped to 147°F. Batch sparge 4.5 gallons at 180°F for 165°F target, 169°F actual. 1.078 at beginning of first runnings. 1.081 SG (refractometer) of first running volume end. 1.045 SG beginning of second runnings. 7.8 gallons pre-boil at 1.051 (refractometer). 90-minute boil. Campden at 60 minutes. 1 tsp Irish moss at 10 min. 1.79 (refractometer) with 5 min left in boil. Final volume of 4.33 gallons at 1.083 (refractometer), 1.082 hydrometer. Catastrophic failure of immersion chiller clamp, so finish chilling in chamber with delayed pitch. Starter made a few weeks before and refrigerated. Decanted and pitched onto wort at 3:30 p.m. on October 13, 2019 after giving the wort a day at 66°F, at which it will ferment. Yeast was new from a Smack Pack. On October 14, 2019 at 5:30 p.m. checked on brew to see airlock clogged and lid seal ruptured due to vigorous fermentation. Switched out to a blowoff tube. On October 29, 2019 at 7:50 a.m. I dropped the fermentation chamber temperature to 39°F in anticipation of bottling straight from primary within a few days. After a very long cold crash, bottled at 6:00 p.m. on January 12, 2020 with 3.0 ounces of dextrose, 1 cup of boiled and cooled Middletown tap water. FG at bottle time was 1.019 at 50°F producing 51 12-ounce bottles despite anticipated low volume.

• Saaz
• Saaz
• Saaz

• Wyeast 1084 - Irish Ale Yeast

Pomp & CircumStout

Grains: 6.0 lbs Pilsner malt, 6.0 lbs 2-row, 1.0 lb 4 oz Caramel 60L, 1.0 lb 3 oz roasted barley, 8 oz Rauchmalz

OG: 1.061 at 72°F, FG: 1.012 at 72°F

Brewed: April 7, 2019

Kegged: April 27, 2019

Notes: Late afternoon brew day at MKB. Mashed with 4.5 gallons water at 170°F but a thermometer malfunction said mash was initially 180°F, so left tun open for duration as it dropped to 160°F within 60 minutes. 1.071 SG at beginning of first runnings, 1.074 at end. Batch sparge with 4.75 gallons at 184°F for 173°F mashout. All temps probably off due to last minute malt changes. 1.032 at the beginning of second runnings. 6.5 gallons at 1.047 pre-boil. Campden at 60 minutes along with lone hop addition. 1.5 ounces cacao nibs and 1 tsp gypsum at 10 minutes. Cooled to 100°F and pitched two yeasts immediately, sourced from 9 Points (2018) primary for the London Ale and Norfolk Lager primary for TRF666. Fermenting at room temp (~ 72°F) to give fruitiness per style. No starters. IBUs listed as 33.6. Target OG 1.065. Racked to green keg 201901271730, FG 1.012 at 72°F. Murky and light colored for style but identifiable Irish/London yeast flavor on back, not too prevalent. Added 1 tsp gelatin and 3/4 cup tap water, nuked to 155°F, and added to keg 201904281900.

• Tettnang
• Saaz

• WLP013 - London Ale Yeast
• TRF666 - Trifecta House Lager Yeast

You Should Be Writing (YSBW) IPA (2018)

Formel Vienna Lager (2018)

Turkey Tailgate 👏 👏 👏👏👏

Grains: 2.25 lbs 2-row, 2.25 lbs Continental Pilsner, 8 oz Flaked Oats, 6.0 oz Caramel 60L, 8.0 oz Chocolate Malt

Brewed: August 26, 2018

Bottled: September 11, 2018

Notes: Half-batch indoor brew in anticipation of ODU vs. VA Tech tailgate on September 22, 2018. Created starter at 12:15 on August 24, 2018 with 1.25kg H₂O (approx 1.2 L) and 100 grams Amber DME. Boiled for 12 minutes to account for intermittent loss of boil. SG 1.041 (via refractometer) at 80°F. Pitched Nottingham washed from Brownie Brown and Waggito Primaries onto starter wort. After sufficient fermentation, put starter in fridge to stratify for pitching. Heated 4.5 gallons of Wycliff water in 8 gallon brewpot to 147-154°F with a 149°F target (difficult to control heat indoors). Mashed for 100 minutes due to insufficient extraction readings (1.022, 3.8 gallons) based on thermometer. Added half of a Campden tablet during mash. After this time, started boil, with 0.3 oz Fuggle and 0.7 Tettnanger at start. Cooled to 140°F then put in 6 gallon bucket to cool further in the fridge before pitching. At 8:30 a.m. on August 27, 2018, decanted refrigerated starter of excess and pitched onto cooled payload wort. Bottled just under 3 gallons of beer with 2 oz dextrose to make 25 12-oz bottles after losses to trub and leaking. FG 1.003.

• Fuggle
• Tettnanger

• Danstar Nottingham

9 Points London Porter (2018)

Some Like It Dark (SLID) Black IPA (2018)

Dad's Porter

Grains: 4.15 lbs 2-Row, 12.0 oz Brown Malt, 8.0 oz Crystal 80L, 6.0 oz Chocolate Malt

OG: 1.045 (10.5 quarts); FG: 1.012

Brewed: December 26, 2017

Bottled: January 10, 2018

Notes: Half-batch brewed at Trader. 3.75 gallons BIAB held at 152°F. Hour mash, hour boil, then cooled to 90°F. Pre-boil OG 1.039 via refractometer. Boil volume of 3.667 with original target of 3.25 gallons, overshot due to mis-calculation of grain absorption. This perpetuated into the final volume, which accounted for a lower gravity beer (original target SG of 1.059, actual 1.045) with additional volume (2.5 gallons target). S-04 yeast straight from the packet, partially split into two vessels with the majority wort and yeast in a single vessel and overflow and small amount of yeast in the second. Fermenting at south Florida room temperature, about 77°F.

• Fuggle
• Fuggle

• S04

Žáby Pils

Waggito Oatmeal Stout

Holy Effin Red Ale

Grains: 10.0 lbs Muntons Maris Otter, 1.0 lb Crystal 60L, 4.0 oz Roasted Barley

OG: 1.056 at 60°F, FG: 1.001 at 60°F

Brewed: April 27, 2017

Kegged: August 26, 2017

Notes: Created yeast starter with 1500 ml tap water boiled for 20 minutes with 125 grams Muntons plain extra light DME. Had a boilover, so lost some volume. SG of starter was 1.043 at 72°F. Yeast washed from Meantime Stout and Royal Shriner primaries. Refrigerated started on April 24, 2017 22:52 for eventual decanting prior to pitching. 3.25 gallons Wycliff tap water at 173°F for target 152°F. Immediate caveat with tun faucet open. Added 1.5-ish gallons to reach target temp. Held 152.5°F for an hour. Slow vorlauf and lauter. 1.064 SG via refractometer at unknown temp because brew notes disintegrated. 6 gallons Wycliff water at 174°F for target 165°F for 15 minutes -- result was 161°F. After 15min, slow vorlauf then lauter. Stuck sparge. Stirred, waited 15, stuck sparge. Repeat again, stuck sparge. On last iteration, vorlaufed and lautered full throttle to finish the mash. 90-minute boil. 1 Campden tablet at 60 mins. 1 tsp Gypsum, 1 whirlfloc tablet, 1tsp Irish moss at 15 min. 1.031 SG at 120°F pre-boil with volume around 10 gallons. Ran out of propane with 10 minutes left. Swapped, boiled, sanitized chiller, and cooler to 85°F. Decanted refrigerated yeast then pitched. 6-ish gallons primary volume. After about a day, I noticed the temperature control unit was showing room temp, which had me worried about the conditioning fridge. I had left the probe outside of the fridge the night before when pitching. Once the probe was added back, the reading was around 44°F. Left fridge open for a while to stabilize to a warmer target temp. Dropped temperature to 45°F on May 12, 2017 08:30 to cold crash for clarity prior to bottling after a few days at that temp.

• Target
• Kent Golding

• WLP004 - Irish Ale Yeast

USB American Belgian Pale Ale

Gear Beak Breakfast Stout

Grains: 9.0 lbs Pilsner Malt, 2.625 lbs Flake Oats (Old Fashioned), 1.3 lbs DIY Brown Malt (see notes), 1.13 lbs Caramel Munich 60L, 1.13 lbs Roasted Barley, 1.0 lb Carafa III, 10.08 oz Rauchmalz, 8.0 oz Aromatic Malt

OG: 1.070, FG: 1.019 at 72°F

Brewed: March 5, 2017

Kegged: March 25, 2017

Notes: Created starter at 201703040100 with 1.25-ish liters of tap water and 100g light DME. Boiled for 5 minutes then cooled to 60°F for SG 1.031 via refractometer. Pitched yeast washed from Cream Hampton (2016) primary. On March 3, 2017, roasted 1.5 lbs Maris Otter at 400°F in the oven in an attempt to create Brown Malt. This produced lots of smoke. Dropped temp to 300°F and added water to pans then bumped up to 350°F for a total of 30 minutes. Color is comparable to Crystal 60L. On brew day, began mashing 6.1 gallons at 171°F for a target of 153°F. Mashed for 75 minutes. 1.073 SG near beginning of first running and 1.086 after initial infusion mash was complete. Batch sparge with 4 gallons at 191°F for target 165.2, obtained 169°F. 1.053 SG beginning of second runnings. All readings this brew day performed with refractometer. 7.5 gallons pre-boil, 1.056 SG at 165°F. 90-minute boil to curb Pils DMS. 1tsp Irish Moss, 1 Campden tablet, 1 whirlfloc tablet, and 1 tsp gypsum at 15 min. 5tsp yeast nutrient at 10 min. With 15 left, noticed volume was low, so added 0.5 gallons tap water. Final volume was 4.25 gallons, 1.070 via refractometer. Boiled then cooled 8 ounces of tap water on March 23, 2017 then added fresh ground Sumatran Mandheling coffee to French press to cold brew for a day before racking to keg with Cascades. Racked to green keg on March 25, 2017 at 5:45 p.m. with 5-ish ounces cold brewed coffee and 1 ounce of cascade pellets in a muslin bag. Started carb at 30 psi.

• Centennial
• Cascade
• Chinook
• Cascade

• US-05

Time Traveler Tripel

Some Like It Dark (SLID) Black IPA (2017)

Grains: 11.0 lb Pale Malt, 1.25 lb Crystal 40L, 1.00 lb Rye Malt, 1.00 lb Carafa III, 8.8 oz Brown malt, 1.0 lb Dextrose

OG: 1.073 @ 60°F, FG: 1.007 at 72°F

Brewed: January 10, 2017

Racked to Black Keg: January 31, 2017

Notes: Created yeast starter on January 9, 2017 at 10:30 p.m. with 200g light pilsner DME and 2.25 liters of tap water. Boiled for 10 minutes then cooled. 1.032 SG of starter at 70°F. Two jars of yeast from El Jefe (2015). Brew day at MKB. Subbed brown malt for chocolate malt and Galaxy for Cascade, as reflected due to availability. Pre-conditioned tun with mash water when nearing strike temp. 4.8 gallon H₂O at 173°F infusion mash going from 154°F to 153°F, brought tun indoors (cold outside). Batch sparge 5.25 gallons at 182°F with resulting 167°F for 15 min. 8.1 gallons pre-boil at 1.039 SG and 60°F using refractometer. Campden at 60 min. Dextrose at 10 min. 90-minute boil. Final volume of 5 gallons. Chilled with snow, as hoses were frozen down to 140°F with un-cooperating thermometer. Initial reading performed of SG post-boil performed with refractometer. Brought indoors, swamp cooler, will drop surrounding H₂O to 60-ish prior to pitching starter. Very little activity on starter krausen-wise, stuck in fridge on brew night and waited a day for stratification. Needing to pitch due to upcoming competition, did so at 9:30 p.m. on January 11, 2017. No blow-off activity until 36 hours after pitching. After a long primary due to continued activity in the blowoff, finally racked straight to keg. Volume filled keg plus 5 bottles. Used 2 carb tabs in each bottle. Added 1 ounce Citra and 1 ounce Cascade to a muslin bag and attempt to dry hop in the keg but it wouldn't seal and CO₂ was escaping as I purged the O₂. Cut the fishing line/floss assembly and hoping the muslin bag does clog the serving dip tube. Removed muslin bag of hops from a nearly empty keg on March 25, 2017 to use bag for Gear Beak.

• Magnum
• Centennial
• Galaxy
• Centennial
• Citra
• Cascade

• TRF757 - O'Connor Brewery House Ale Yeast

Chochyon Revival Chocolate Honey Porter

Mayflower Brown

Brownie Brown

So What? Gose (2016)

Meantime Stout

Grains: 3.5 lbs Maris Otter, 10 oz Chocolate Malt (300srm), 8.0 oz Flaked Oats, 5.0 oz Victory Malt, 4.0 oz Flaked Barley, 4.0 oz Roasted Barley, 1.3 oz Crystal 60L, 4.9 oz Crystal 20L, 1.5 oz Dark Chocolate Malt (350L).

OG: 1.056 @ 100°F, FG: 1.005 at 72°F

Brewed: July 24, 2016

Racked to Keg: August 10, 2016

Notes: Experimental half-batch simul-brewed with Cream Hampton. BIAB initially indoors but moved to burner after indoor temperature regulation did not suffice. 4.5 gallons H2O at 170°F. High fluctuation from 157°F to 147°F within 60 minute mash despite 95°F air temperature. 1.033 SG (refractometer) pre-boil.D Dropped to 100°F, placed 1.056 at 90°F then pitched one jar washed Irish Ale Yeast. Half of a Campden tablet at 60 minutes. Half teaspoon each of Irish moss and gypsum at 15 min.

• Fuggle

• WLP004 - Irish Ale Yeast

Cream Hampton Cream Ale (2016)

Grains: 6 lbs Briess 2-row, 2 lbs flaked corn, 16 oz Minute rice

OG: 1.054 at 80°F; FG: 1.015 at 72°F

Brewed: July 24, 2016

Bottled: August 10, 2016

Notes: MKB lone brew, quasi-simul with a half-batch stout. Less fine mill than usual to curb the stuck sparge issue with the false bottom. 3 gallons of H2O, questioning BrewTarget's volume calculations. Held at 159F (target 152F) with tun top off due to BT's calculations. Vorlauf, lauter, 6.25 gallons batch sparge at 175° for 162°F for 15 min. First runnings of 1.089 via refractometer. 1.019 half way through second runnings. 1.043 and 8 gallons pre-boil. 90-minute boil. 5 gallons after cooling with copper chiller. Placed in primary with blowoff, let cool to 80°F in Swamp Cooler then pitched a fresh packet of US-05. Full Campden tablet at 60 minutes. Bottled five gallons in the primary with 3.25 ounces dextrose, 4.5 gallons of beer in bottling bucket to make 45 12-oz bottles. Questionable non-lacto white on top at bottle time that I am ready to blame on the primary that never bubbled out of the airlock but did ferment.

• Crystal
• Fuggle

• US-05

ForeMinuteMan Norfolk Lager

Grains: 9.5 lbs Vienna, 1.0 lb Crystal 60L

OG: 1.064, FG: 1.013

Brewed: July 10, 2016

Racked to Better Bottle: July 28, 2016

Bottled: September 20, 2016

Notes: Planned for UMass vs. ODU football game on October 8, 2016. Added 3.75 gallons H₂O to grain for initial mash temperature of 117°F. Pulled 3.5 quarts of grain from mash, brought to boil, added back to mash tun, stirred to produce 122°F mash (acid rest). Held for 30 minutes. Pull 2.75 gallons (!) solids from mash, boiled, added back to mash tun for target 165°F. High degree of variability of temperature in mash despite stirring and target temp. Vorlauf and lauter, stuck. Iodine showing residual potential (blackness). Stirred, added 5 gallons H₂0 at 180°F (contingent no-sparge), held for 15 minutes at 166°F. Vorlauf, stuck, stir. Vorlauf, stuck, stirred again. 1.045 near the beginning of no-sparge runnings. 1.033 near the end of the runnings at 7.5 gallons. The foam from lauter showed that this was actually 6.75 gallons and pre-boil SG of 1.042. 90-minute boil. Campden at 60 minutes. Added 3rd running while waiting for boil. Final volume of 4.25 gallons despite additions and 1.064 at 100°F. Put primary fermentation vessel in fridge at 55°F before pitching in a day or two. Pitched yeast directly from jars of yeast washed from Wheat Goat Weizenbock in the late morning of July 11, 2016 to ferment at 55°F. Moved primary to room temperature (warm, at ~82°F) for diacetyl rest at 11 p.m. on July 26. Racked with 1 ounce of Hersbrucker into Better Bottle at 11:30 p.m. on July 28, 2016. Began lagering at 35°F. Bottled 4 gallons on September 20, 2016 at 11 a.m. with 2.8 ounces dextrose and a FG of 1.013.

• Tettnang
• Hersbrucker
• Hersbrucker
• Hersbrucker

• TRF666 - Trifecta House Lager Yeast

Wheat Goat Weizenbock

Ersatz White Stout (2016)

Grains: 10.0 lbs Maris Otter, 18.2 oz Flaked Oats, 1.0 lb Flaked Barley, 8.0 oz Rauchmalz, 8.0 oz Brown Malt, 8.0 oz Caramel 20L

OG: 1.058 at 100°F, FG: 1.007 at 72°F

Brewed: April 2, 2016

Kegged: April 20, 2016

Notes: Created starter from third runnings of a previous brew. Boiled for 20 minutes, cooled to 65°F, added washed yeast from both Royal Shriner and Wicked Wagg primaries. Starter volume of 2 liters at 1.021 prior to pitching. Brewed on a rainy day at Brunelle Brewery with JFB and Amandatale. 4.5 gallons at 154°F for 70 minutes, 3.8 gallons at 165°F for 15 minutes. Volume was 6.5 pre-boil, so added an extra gallon or so pre-boil. Campden at 60 min, Irish moss at 15 min. 5.4 pH post-boil. Cooled to 100°F, put in primary and pitched back at MKB after cooling wort to 62°F. Created tincture of 0.6 solid ounces cacao nibs and 2.6 solid (not liquid) ounces of Pinnacle vodka on April 12, 2016 17:14. Boiled about 8 ounces of H₂O then cooled in a French press overnight. Once cool, coarsely ground a handful (no measurement) of Sumatran coffee and let "steep" in the fridge for a couple days. Part of the tincture evaporated, so added more vodka. Added liquid from vodka tincture and cold brew coffee liquid without grounds to keg prior to racking from primary. Gas in on keg was epoxied or otherwise permanently affixed prior, which explains why there was no gas dip tube to be found. Applied CO₂ to keg and purged O₂ until a gas dip tube can be bought. Bought dip tube the next day, re-applied gas, no leaks. Carbing at 40 psi for a day.

• Magnum

• WLP004 - Irish Ale Yeast

Stubby Something Double IPA

Grains: See Ursus Vermontis

OG: 1.063°F, FG: 1.009

Brewed: February 21, 2016

Racked and Dryhopped: March 7, 2016

Bottled: March 19, 2016

Notes: Half (2.5 gallons) bottled with 1.75 ounces dextrose. Other half added to keg for Ursus Vermontis.

• OYL-052 - Vermont Ale Yeast

• Columbus
• Magnum
• Target
• Calypso
• Chinook
• Calypso
• Centennial
• Crystal
• Simcoe
• Centennial
• Cascade
• Citra
• Galaxy
• Nelson Sauvin

DIPA Diego

Ursus Vermontis Double IPA

Grains: 19.2 lbs Briess 2-Row Brewers Malt, 9 lbs Maris Otter 50/50 Blend, 1.0 lb Rice Hulls, 10.9 oz Caramel 60L, 6.4 oz Caramel 120L, 2.0 lbs dextrose.

OG: 1.063°F (target 1.081, see below)

Brewed: February 21, 2016

Racked and Dryhopped: March 7, 2016

Kegged: March 19, 2016

Notes: Created 1.25 gallon starter from DME and a higher quantity of dextrose. Split starter wort into 48 oz (OYL-052, from Bad Science secondary) and 32 oz (WLP090, new from 2 weeks expired vial) volumes between two yeasts at 1.0275 at 85°F with refractometer. Mashed 7.5 gallons with 165°F H20 through potable hose at MKB. Target 147°F but due to forgetting to add a third of the grains because of splitting the bill into multiple buckets (lots of grain), overfilled tun and mash temp started at 144°F. 1.082 SG via refractometer 3 gallons into first runnings. 1 camden tablet added at 60 minutes. Tap water pH 7.6. pH at 9 gallons 5.5. 14 gallons pre-boil 1.055 at 140°F. Obtained "third runnings" for future starters at 1.034. pH post-boil of 5.2. Procedure was pseudo fly sparge while draining wort. Drained to 9 gallons then closed nozzle and did normal batch sparge procedure for 15 minutes, adding 6 gallons near boiling H₂O (200F) for 159°F mash, showing 1.043 refractometer when draining "second" runnings. SG low but 5.5 gallons per primary at 1.063, both pitched and blow-off'd with WLP090 at 65°F-ish and Vermont at 72°F. I may have forgotten to add the dextrose based on gravity, realized after-the-fact. Racked and dryhopped on March 7, 2016 with Stubby Something's SG at 1.018 and DIPA Diego at 1.007, each with 1.5oz Galaxy and 1.5 oz Nelson Sauvin. At keg time, used half of the volume of Stubby Something and half of the volume of DIPA Diego, combining in the keg. Dry hopped with 2 ounces UK Cascade in a Muslin bag tied with a fishing string to the top of the keg for eventual retrieval. Keg leaked CO2 when pressurized, so cut string and will remove after 7 days. Pressurizing at 15-ish PSI.

• Columbus
• Magnum
• Target
• Calypso
• Chinook
• Calypso
• Centennial
• Crystal
• Simcoe
• Centennial
• Cascade
• Citra
• Galaxy
• Nelson Sauvin
• Cascade

• OYL-052 - Vermont Ale Yeast
• WLP090 - San Diego Super Yeast

Murphy's Maibock

Grains: 6.0 lbs Light Munich, 6.0 lbs Vienna Malt, 3.0 lbs Pilsner Malt

OG: 1.071 at 115°F, FG: 1.019

Brewed: February 7, 2016

Began diacetyl Rest: February 20, 2016

Racked: February 23, 2016

Bottled: March 31, 2016

Notes: Created 2 liter starter at 8 a.m. on January 29, 2016 with third runnings from a previously black beer. SG not measured. Brew day at MKB, originally planned for outside at 45°F air temperature but rain caused it to be moved in. Mash in with 4.8 gallons at 145°F for a 135°F target infusion for 30 minutes. Instead, 142°F->129°F for 30 minutes. Took out 1.75 gallons, put on stove top, heated to 163°F and attempted to keep at temp for 15 minutes but dropped from 163°F to 160°F over that time (target was 160°F). Boiled decoction, added back to tun, which was then 128°F prior to addition. Target after adding back decoction was 145°F but hit 140°F. Frustrated with the process, transferred to brew pot after 15 minutes to transition to the usual infusion mash. Brought temp up to 153°F (grain+wort) but when transferred back to tun, measured 141°F.After 30 minute infusion, vorlaufed and lautered 2.5 gallons at 1.081. Mash out of 182°F to target 165°F, 163°F actual for 15 minutes yielding a total volume of 8.25 gallons pre-boil with a pH of 5.65. 1.037 SG at the beginning of second runnings. Pre-boil whole volume SG of 1.047 (all previous with refractometer). whirlfloc at 12 minutes. 90-minute boil. Cooled wort (about 6 solid gallons per primary fermenter graduations) to 115°F then stuck in primary then in fermentation chamber to cool to down 55°F before pitching yeast the next morning (February 8, 2016). Went to pitch yeast and little white specs along top of 1 gallon jug with starter within. Cleaned off inside with Star San before decanting and pouring. Noting here for potential starter infection. Mind the delta dates between the starter being made until pitched. Starter was in fridge for a week, so that could be source. Measured SG with hydrometer. Began diacetyl rest on February 20, 2016 14:20 at 72°F ambient temperature. After 3 day diacetyl rest, racked to Better Bottle to lager at 35°F for 30 days. Additional beer that would not fit into Bottle partially filled 2 gallon plastic primary. Added additional 3rd Runnings from DIPA Diego (never sanitized) to about the 1 gallon mark. Added 1 whole packet champaign yeast. Secondary fermentation to be done at 72°F. Bottled lagered beer with 3.25 ounces dextrose.

• Hallertau
• Hallertau

• M84 - Bohemian Lager Yeast

P-Town Pale

Some Like It Dark (SLID) Black IPA (2015)

Grains: 13.5 lb Briess 2-row Brewers Malt, 1.66 lb Weyermann Rye Malt, 8 oz Muntons Caramel 60L, 6 oz Briess Chateau Chocolate Malt, 7 oz Weyermann Carafa III

OG: 1.082 at 90°F, FG: 1.019 at 72°F

Brewed: December 12, 2015

Racked and Dryhopped to Better Bottle: January 4, 2016

Kegged: January 11, 2016

Notes: 5.1 gallons 170°F mash water for 152°F target. Thermometer read 159°F at mash but thermometer is also very inaccurate. 60 minute mash, slow vorlauf. 4.5 gallons 187°F sparge with 165°F target with a range of 166-168°F through 15 minute mash out, same thermometer. 1.081 refractometer reading middle of first runnings. 1.038 refractometer read near end of second runnings. 1.049 refractometer reading pre-boil. 5.0 pH pre-boil. 1 Campden tablet at 60 min. Managed to forget the 15 minute 1 oz Chinook addition. 1.082 SG with 5.5 gallons. Pitched straight from new vial. Fermenting at 60°F with expected range of 63-70°F per yeast suitability suggestions. Racked and dry hopped Citra and Cascade to a low volume attributed to using whole hops from MKB. Original recipe called from split dry hopping but hurrying up the process so the keg will be ready come the Porter competition. Held keg at 30 psi for 24 hours without rolling around at 35°F then dropped to 20 psi but gauge stuck and 2 days after initial kegging there was not nearly enough to push the beer through the picnic tap. Set to 20psi proper and jostled around then took CO2 off and back on Black Label at serving pressure.

• Magnum
• Centennial
• Cascade
• Centennial
• Citra
• Cascade

• WLP002 - English Ale Yeast

Black Label Imperial Frankenstout (2015)

Grains: 7 lbs Briess 2-row Brewer's Malt, 1 lb Blackswaen Chocolate Barley Malt, 1 lb Briess Roasted Barley, 1 lb Best Malz Vienna Malt, 12 oz Muntons Crystal 60L, 8 oz Flaked Oats.

OG: 1.084 at 72°F, FG: 1.017

Brewed: November 17, 2015

Kegged: December 14, 2015

Notes: Mashed 3.5 gallons with 172°F H2O at 153°F (152°F target) for 60 minutes yielding about 2.5 gallons of wort. Second runnings required 4.6 gallons H20 at 180°F for a 165°F batch sparge. Total pre-boil wort volume of about 6.25 gallons. Acquired third runnings pre-boil when recognizing too low volume. pH of 4.8 pre-boil. Used 1 Campden tablet pre-boil and one-half tsp Irish moss at 10 minutes. Second runnings caused channeling in tun but were still reading a 1.030 lauter at the end and 1.040 at the beginning of the runnings. Pre-boil gravity of 1.052. 1 lb lactose at flameout. 0.5 oz Sumatran/French Roast blend coffee coarse ground added for last 5 minutes of boil. Created tincture with 4oz cacao nibs, 2.5 oz vodka and another ounce or so of a vanilla flavored vodka that I had on-hand on December 1, 2015. Brewed at MKB with H20 from outdoor spigot and potable water hose. Produced wort looked around 4.5 gallons. Starter made well before hand at 1.031 from previous brew runnings, decanted to about 1.5 cups. Racked to black keg (first time kegging) via 20psi, roll around then set at 6-ish PSI.

• Magnum
• Kent Golding

• WLP004 - Irish Ale Yeast

P-Town Porter

Royal Shriner Oyster (Bowl) Stout

Grains: 4.45 lbs Briess 2-row Brewer's Malt, 4.55 lbs Maris Otter 50/50 blend, 1.0 lb Roasted Barley, 8.0 oz Chocolate Malt, 8.0 oz Flaked Oats, 4.0 oz Blackprinz

OG: 1.061, FG: 1.008 at 72°F

Brewed: September 7, 2015

Bottled: October 24, 2015

Notes: Adding 10 oz opened oysters, shell-and-all and 1 tsp Irish moss at 10 min. Created a 1.5 liter starter with third runnings from a previous brew, boiled for 20 minutes, SG 1.026 after adding additional water initially to increase the volume, initially of 1.030 SG. Yeast from Brunelle Brewery, washed. Infusion mash target of 152 with 3.5 gallons at 172°F H2O. Overshot and was impatient causing 175°F to produce a stable 155°F mash. Batch sparge 5.5 gallons 178°F for a 165°F target. Correct temp produced 164°F second runnings. Stuck sparge on second runnings about a quarter way through required re-stirring, another ten minutes for settling then all was resolved. First running hydrometer reading of 1.080 via hydrometer and 1.084 via refractometer at 80°F-ish. Middle of second runnings refractometer of 1.033 prior to stuck sparge. 1.026 shortly after resolving stuck sparge. Added a crushed Campden tablet and gypsum at the start of the boil. 1 tsp Irish moss and 1.5 lbs of opened oysters (6 whole, shell-and-all) at 15 minutes. Pre-boil gravity of 1.043 at ambient temperature. 1.061 post-boil with 4.75 gallons. Rapid bubbling in blowoff at 66°F within 8 hours. Bottled straight from primary. 4.25 gallons, 3.5 oz Dextrose. 42 12-ounce bottles.

• Fuggle

• WLP004 - Irish Ale Yeast

Wicked Wagg Imperial Oatmeal Stout

Crosstown Blonde Tailgate Ale / Sister Lager / Un-Weizen

Grains: 24 lbs Briess Brewer's Malt 2-row, 3 lbs Belgian Wheat Malt, 3 lbs Flaked Wheat, 12 oz Caramel 20L, 12 oz Carapils

OG: 1.040 (10 Brix) at 100°F, FG: 1.000 at 75°F

Brewed: July 19, 2015

Racked and Dryhopped: August 23, 2015

Bottled Sister Lager: September 7, 2015

Notes: Triple-batch Trifecta brew to be split into thirds with each fermenting at a different location with a different yeast. Being brewed for tailgate for ODU vs. Norfolk State. Created 0.75 liter starter for my third (TRF666) on June 16 around 7:00 pm. Yeast origin is from both Formel (2015) and Else Clause. Blonde variant has 1 tsp coriander and 0.25 ounces of orange peel in primary. Lager variant will be dry-hopped. Preboil gravity of 10.2 Brix at about 25 gallons (some wort reserved until capacity was manageable). While chilling 9 Brix at 140°F and finally, 10 Brix at 100°F upon pitching. Capacity of about 18 gallons. All three tuns accounted for boil-off, which affected the total volume. Because of excess capacity, JFB placed excess into 1 gallon jug with some TRF666 to make a "steam variant". Moved to room temperature for a week after questioning whether fermentation occurred on the Sister Lager variant. After a week, checked hydrometer reading, resulted in 1.002, which indicated fermentation occurred, just not audibly into the blowoff. Dryhopped with an excess volume of beer with the remaining un-dryhopped put into two gallon bucket. Bottled with 4.3 ounces dextrose. Went to bottle excess on January 24, 2016 and looked like it had a Pediococcus infection. Bottled anyway.

• Willamette
• Willamette
• Cascade
• Centennial
• Citra
• Galaxy

• WLP410 - Belgian Wit II (Ommegang)
• TRF666 - Trifecta House Lager Yeast
• WLP380 Hefeweizen IV

Bitter Niner ESB

Grains: 9.5 lbs Maris Otter, 12.8 oz Caramel 40L, 6.0 oz Carapils, 4.0 oz Roasted Barley

OG: 11 Brix at 165°F

Brewed: July 19, 2015

Notes: Created 0.5 liter starter with London Ale yeast on June 16 around 7:00 pm. Yeast origin is from 9 Points London Porter. Being brewed for UNC-Charlotte game mid-October. 10.5 Brix pre-boil. JFB added an additional gallon during the boil. Total volume post-boil was over 6 gallons. Upon cooling, 11 Brix at 165°F.

• Challenger
• Fuggle
• Fuggle
• Fuggle

• WLP013 - London Ale Yeast

Honorable Mention Pale Ale

Grains: 2 lbs Briess 2-row Brewer's Malt, 8 oz Smoked Malt, 4 oz oz Caramel 60L.

OG: 1.034 at 1.25 gallons and 90°F, FG: 1.007

Brewed: July 5, 2015

Bottled: August 9, 2015

Notes: BIAB simultaneous brew with El Jefe (2015). Details not completely defined yet but will likely include whole hops from 2014 MKB harvest and West Coast Pale yeast from BYO 2015 label contest. Gallons size bags of Cascade and Nugget were brown and smelled like mushrooms but had a high amount of visible lupulin. Yeast straight from dry packet, no starter.

• Nugget
• Cascade
• Centennial

• M44 - U.S. West Coast Ale Yeast

El Jefe Agave IPA (2015)

Grains: 14 lbs Briess 2-row Brewer's Malt, 1 lb Honey Malt, 11 oz Caramel 60L.

OG: 1.077 per hydrometer and 1.072 per refractometer at 80°F. FG: 1.014

Brewed: July 5, 2015

Racked and Dryhopped to glass carboy: July 19, 2015

Bottled: August 9, 2015

Notes: Created starter early morning of July 2, 2015 for a July 5th brew using TRF757 - O'Connor House Ale Yeast washed from 24th Street Ale. 12 ounces of Agave nectar added at 10 min in addition to Irish Moss at 10 min and Campden at the beginning of the boil. 12 ounces agave nectar at 10 min. Yield of 5.25 gallons. First running 1.082 once fully drained. Mashed H20 at 170 held steady at 151°F for 60 minutes (target 152). Brewed at MKB.

• Columbus
• Columbus
• Centennial
• Centennial
• Cascade
• Centennial

• TRF757 - O'Connor Brewery House Ale Yeast

Bad Science Kölsch

Grains: 4.0 lbs Briess 2-row Brewer's Malt, 3.5 lbs Weyermann's Vienna Malt, 3.0 lbs Weyermann's Dark Munich, 1.0 lb Gambrinus Honey Malt.

OG: 1.050 @ 80°F, FG: 1.004 @ 55°F.

Brewed: May 31, 2015

Racked to Better Bottle: June 19, 2015

Bottled: June 29, 2015

Notes: Created 0.3 gallon starter at 9:00 p.m. on May 28, 2015 consisting solely of third runnings of a previous brew. Originally 1.025 at 100°F but boiled down to 1.039 at 60°F after 20 minutes. Pitched Vermont Ale yeast from K-by-5 Kölsch experiment. Decanted prior to starting the brew session at Brunelle Brewery. Mashed 4.5 gallons H₂O at 175°F to yield a relatively stable temp of 155°F for 60 minutes. Batch sparge with 5.0 gallons 185°F for 170°F mashout. 1.063 near end of first runnings. Second runnings were 1.022 near the end. 90-minute boil. 1.045 at 25/90 minutes. 1.052 at 75/90 minutes. Volume measured low while still boiling. Once cooled OG was 1.055. Boiled a gallon-ish of water to drop it to 1.050. 1 tsp Irish moss at 10 min, 1 ounce Campden at 90 min. Swamp cooler bubbling by morning at 68°F. Bottled 1 gallon from primary with 0.8 ounces dextrose. Racked the rest (about 4.6 gallons) to plastic better bottle and put in fermenter at 45°F with the intention to cold crash then fine with gelatin on Thursday, June 26, 2015 for Saturday, June 28, 2015 bottling. Gravity at racking was 1.005 at 75°F. FG on bottling secondary after cold crashing until June 29, 2015 was 1.004 at 55°F. Opacity is extremely clear. Gravity heading taste test shows very smooth finish akin to a lager.

• Calypso
• Tettnang
• Calypso

• OYL-052 - Vermont Ale Yeast

K-by-5 Kölsch
Proper, Murica, Heady, Beast, Omme

Grains: 13 lbs Pilsner Malt, 11 lbs Vienna Malt.

OG: 1.068 @ 90°F, FGs: (see notes)

Brewed: May 10, 2015

Bottled: May 27, 2015

Notes: Created 5 starters on May 6, 2015 with the total volume being about 2.5 liters and gravity reading 1.025 @ 80°F. For each starter I added a different washed yeast: OYL-052 Vermont Ale washed from Stubby Head secondary, WLP029 German Ale/Kölsch, WLP410 (?) washed from Ommegang beer, US-05 from Brunelle Brewery, and TRF666 Trifecta House Lager washed from Void 2014. 10 gallon Kölsch style beer planned, split into fifths with a yeast pitched in each. Primary fermentation is at 72°F. 8 gallons initial mash water (heated in Gigapot due to volume) filled tun to the brim yielding about 5.5-6.0 gallons of wort. Mashed water was 170°F producing a mash at 161°F that dropped to 155°F over the hour. First runnings 1.085 into 8 gallon pot so Gigapot could be used for sparge water heating. Sparge water 182°F at 8 gallons. Whole sparge would not fit in the tun, so added final 2 gallons as lauter dropped volume. Mash out temp dropped grain to 169°F for 15 minutes. Second runnings gravity of 1.043. Pre-boil wort volume 1.048. Added 2 ounces Campden to boil. 90-minute boil with scraping per JFB, as it assisted with the hot break. Split batch into 4 2 gallon buckets and remaining wort in 7 gallons bucket. Kolsch yeast in larger bucket. Bottled the 4x2 gallon beers with 1 ounce of dextrose (volumes were more near 1.5 gallons). Each yielded 13 12 ounce beers. Larger bucket with Kolsch yeast was about 3.5 gallons, bottled with 3.25 ounces dextrose. Final gravities at 75°F for the Vermont, Trifecta, US-05, Ommegang, and Kolsch yeasts were 1.003, 1.003, 1.002, 1.004, and 1.005, respectively.

• Perle
• Tettnang
• Tettnang

• TRF666 - Trifecta House Lager Yeast
• WLP410 - Belgian Wit II (Ommegang)
• OYL-052 - Vermont Ale Yeast
• US-05
• WLP029 - German Ale/Kölsch

24th Street Pale Ale

Grains: 4 lbs Briess 2-row brewer's malt.

OG: 1.062 @ 80°F and 1.25 gallons, FG: 1.022 at 75°F (121 ounces volume)

Brewed: April 26, 2015

Bottled: May 10, 2015

Notes: Small batch to test yeast harvested from a firkin of Great Dismal with Citra hops. Brewed concurrently with Formel 2015. Initial culture showed infection but eventually looked promising and smelled like yeast. Half liter starter generated decent yeast cake. First BIAB. Temps were unsteady and half hour readings were showing 1.034. 2.75 gallons H20 treated with 1 ounce Campden, no-sparge. Uneventful boil in small brew pot. Cooled quickly with chiller. Fermenting at room temp (~ 72°F). Airlock bubbling within 12 hours.

• Magnum
• Magnum

• TRF757 - O'Connor Brewery House Ale Yeast

Formel Vienna Lager (2015)

Grains: 5 lbs Vienna, 5 lbs Pilsner, 1 lb Munich Type 2 (8.1-9.9L), 1 lb Crystal 60L.

OG: 1.062 @ 90°F at 5.5 gallons, FG: 1.008 at 60°F

Brewed: April 26, 2015

Diacetyl Rest: May 10, 2015

Racked to Better Bottle for Lagering: May 13, 2015

Bottled: June 16, 2015

Notes: Brewed at MKB concurrently with O'Connor test batch. 4.5 gallons mash water, 4.5 gallons sparge (original recipe was 4.185) yielded about 4.5 gallons with 5 minutes to spare. 90-minute boil. Added additional H₂0 for final 5 min for volume's sake. First runnings 1.071. Second running 1.030. 2 liter starter decanted to cake. 155°F mash, dropped to 152°F. Brought inside for mash to maintain temp on a cool day. Started bringing up to room temperature on June 13, 2015 for any residual fermentation to prevent uber carb. Put back at 35°F June 16 for cold crash and bottling on June 17.

• Northern Brewer
• Saaz
• Saaz

• TRF666 - Trifecta House Lager Yeast

Sincerest Form Double IPA (2015)

So What? Gose (2015)

Grains: 4.0 lbs Weyermann Floor Malted Bohemian Pilsner, 6.0 lbs Avangard German White Wheat, 2.0 lbs Best Malz Acidulated Malt, 1.0 lb Rice Hulls

OG: 1.074 at 3 gallons, 1.049 at 4.5 gallons (calculated), FG: 1.005

Brewed: March 28, 2015

Bottled: April 26, 2015

Notes: Created starter on Thursday, March 26, 2015 with washed yeast from JFB's Gose. 650g H20, 50g DME, boiled for 15 minute and ended high at 1.073. Planning on fermenting at 55°F, adding half of the acid malt in mash and half in sparge. 15 grams sea salt at 10 min. 1 oz coriander(JFB recommended crushed) at 60min. 1 tsp Irish Moss at 15 min. Week long lager at 33°F planned. Brewed at MKB. 4 gallons mash water heated to 175°F, 164°F after adding grain. Didn't drop much despite 40°F air temp, left tun open. First runnings 1.075 SG. Sparged 4 gallons 190°F, 169°F when mixed, again left tun open. Questioned digital thermometer's accuracy but verified with analog thermometer. Second running 1.039 SG during vorlauf. 1.044 SG at 145°F pre-boil. 1 ounce coriander, lightly crushed at 10 minutes. 0.5 ounces sea salt at 10 minutes. 1 tsp Irish moss at 15 min. Post boil 3 gallons at 1.074 at 70°F. Boiled then cooled an additional 1.5 gallons and let 4.5 gallons get to fermentation temp of 55° overnight then pitched the next morning. With the new volume, the calculated OG at 4.5 gallons should be 1.0493. C₀V₀ + C_aV_a = C_fV_f; G_f = ((1.074 * 3 gal) + (1.0 * 1.5 gal)) / 4.5 gal

• Tettnang

• WLP029 - German Ale/Kölsch

Stubby Head Double IPA (2015)

Grains: 11.25 lbs Pearl Malt, 12 oz Caramalt, 12 oz White Wheat, 8 oz Dextrose (flameout)

OG: 1.085°F at 4.5 gallons; FG: 1.023 (8.1% ABV)

Brewed: February 28, 2015

Racked and Dry-hopped to Glass Carboy:March 16, 2015

Second Dry-hop: March 22, 2015

Notes: Created 2.5 liter starter with 250 grams of light DME. Split result into two vessels, 4/5 and 1/5. 4/5 is the starter, 1/5 is to culture for future use. Refractometer reading of starter was 1.039. Omega Yeast Labs OYL-052 (DIPA Ale), a Vermont yeast supposedly pulled from Heady Topper. Cold brew day at MKB with JFB. Hoses frozen, 30ish Fahrenheit outside. Boiled on the patio, mashed in the garage. Mash water at 180°F, 5 gallon volume with 161°F once mashed in. Opening the tun and moving the thermometer caused a drop to 147° with a second movement reading 153°F, so my confidence in this thermometer has been lost. First runnings 22.75 Brix. Second runnings with 5 gallons sparge water at 180°F resulted in 1.035 SG at beginning of runnings. Stuck sparge required some lite stirring. Might be due to outdoor temp. 1.052 pre-boil at 174°F. Final gravity after 90-minute boil and hopstand was 1.085 with 4.5 gallon yield. Bottled with 3.5 ounces of dextrose, total liquid of 3 gallons. Bottled with 4 ounces dextrose and a 4.5 gallon yield.

• Hopshot 10oz
• Simcoe
• Apollo
• Columbus
• Simcoe
• Columbus
• Simcoe
• Amarillo
• Centennial
• Apollo
• Columbus
• Simcoe
• Amarillo
• Centennial
• Apollo

• OYL-052 - Vermont Ale Yeast

Wycliff Wee Scotch Ale

Black Label Competition Stout (2014)

Grains: 7 lbs 2-row, 1 lb Chocolate Malt, 1 lb Roasted Barley, 1 lb Vienna Malt, 12 oz Crystal 60L, 8 oz Flaked Oats.

OG: 1.050 (target) ~ 14.5 Brix, 1.059 (actual); FG: 1.019

Brewed: December 21, 2014

Racked to Secondary: January 17, 2015

Bottled: February 4, 2015

Notes: 1 lb lactose at 15 min. Planning 4 oz Cacao Nibs in secondary and 0.5 oz fresh ground coffee steeped at 5 min. Original plan was to wash yeast from Marranito Stout but that has yet to be racked, so "borrowed" washed yeast from Brunelle Brewery's BP Stout. 1 liter starter (@ 10.75 Brix) took a good 24 hours with intermittent swirling to get a good krausen head. First running of 19 Brix. 11.5 Brix at 138°F pre-boil. Starting gravity post-boil prior to pitching was 14.5 Brix at 80°F. Bubbling rapidly within 8 hours. Racked to a second large plastic bucket (for the sake of volume) on January 17, 2015. Added cocoa/vodka tincture (made from 4 ounces cacao nibs and vodka, sat for 3 weeks) in destination vessel prior to racking. Bottled with 4.5 ounces of dextrose to test recent carbonation issue. This likely won't have too much of an effect given it's an ale and issues have been with lagers (excessive carb). Carbed with 4.0 ounces of dextrose.

• Magnum
• Kent Golding

• WLP004 - Irish Ale Yeast

Uber Rauch Smoked Lager

Grains: 13 lbs Smoked Malt, 1 lb Briess Midnight Wheat, 1 lb Vienna malt

OG: 1.110 (4 gallons)

Brewed: December 7, 2014

Racked to Secondary: December 21, 2014

Notes: Initial conservative mash volume per BrewTarget but with the cold day, tun did not keep heat (first MKB garage brew), so added a little extra to no avail. Mashed at 148 despite 152 target. Temp dropped to 145. Target was 3.2 gallons mash with 4.8 gallons sparge. Chlorine tests yield < 10 ppm and pH tests were useless due to max value being 4 (thanks, W&C). First runnings were SG 1.082 at 45°F, low for expected. Second runnings were 1.020 near finish. Pre-boil SG 1.045. Borked flames made boil take a while, so switched pots (near brim ~ 7 gallons) only to switch back to gigapot (25G) after fixing burner. Boil by-design with Irish moss at 15. Wort chilled to 85°F. Yield was low volume (~ 4 gallons) despite adjustments from too-much volume on Marranito Stout). 2 liter starter with lots of trub from poor washing but sufficient krausen. Started decanting process 24 hours before by refrigerating, decanted when pitching. Primary fermentation target of 52.5°F but probe fell out after a day, which caused the fridge to fall to about 29°F. After some heating and cooling with not help from the weather (sub-50°F), the temp stabilized at correct temperature and was rapidly bubbling over a week later. Due to this, pushing diacetyl rest and rack date to 2+ weeks (rest late on 20th, rack on 22/23). Diacetyl rest on December 19, indoors (72°F), as the garage likely won't do 60-ish at this time of year. Racked to better bottle for 35°F lagering for 30 days or more. Moved to room temperature on February 7, 2015 to finish up any potential and be at room temperature for bottling in a few days to curb the recent over-carbonated lager issue (hopefully). After 2+ weeks at room temperature, bottled the 3 gallons and 3.2 grams dextrose. Final gravity was 1.046 with the new refractometer and 1.022 with the hydrometer.

• Tettnang
• Hallertau
• Tettnang

• TRF666 - Trifecta House Lager Yeast

Marranito Stout

Grains: 5 lbs Briess 2-row Brewer's Malt, 2.5 lbs Flaked Barley, 2 lbs Roasted Barley, 1 lb Briess Black Malt, 12oz Grandma's Molasses, 16oz Wholesome Sweetness Organic Molasses (Blackstrap)

OG: 11 Brix with high volume (7 gallon) @ 80°F --> SG = 1.044, FG: 1.020

Brewed: November 24, 2014

Racked to Glass Carboy: December 21, 2014

Bottled: January 17, 2015

Notes: Mashed 6 gallons of water (treated with 1 Campden tablet) with 174°F mash water resulting in a starting temperature of 160° F with a 152°F target. Dropped two degrees to 158°F by the end of the mash. Took about 4 gallons of slow vorlauf to get grain free then continued with a slow lauter. First running were about 19 Brix - higher than expected.Sparged with 4.8 gallons at 174° resulting in about a 158° sparge temperature and a larger-than-usual total volume. Second runnings were about 3 Brix. This would balance out the large SG of the first runnings and is likely attributed to the higher-than-recommended first runnings volume. Pre-boil wort was 8 Brix. Added hops and molasses at 60 minutes. Added a large grated ginger root, 1 grated cinnamon stick, and 5 ungrated cinnamon sticks (they were old) at 15 minutes. Filled 7.5 gallon primary almost to rim (~7 gallons). Yeast starter was from vial and chunky despite not being expired. Low volume starter but very active within 8 hours. Filled two growlers (and half of 1 gallon starter glass vessel) with 15 carb tabs each for Florida trip. Gravity then was 1.022. Hopefully it drops more and finishes.

• Kent Golding

• WLP004 - Irish Ale Yeast

void blackLager() (2014)

Grains: 7 lbs Pilsner Malt, 2 lbs Munich 10L, 1 lb Crystal 60L, 1 lb Carapils, 1 lbs Midnight Wheat, 1 lb Carafa III

OG: 14 Brix with low (5 gallon) volume = 1.057, FG 1.023 at 50°F

Brewed: October 12, 2014

Racked to secondary: October 24, 2014

Bottled: December 7, 2014

Notes: Managed to spill the grains while milling, which will account for that garage floor flavor in the future. 13.5 Brix pre-boil. Volume ended up slightly low but at about 5 gallons. 178°F mash water lead to 161°F mash that dropped to 160° after 60 and a temperature primed tun.

• Hallertau
• Fuggle

• WLP840/830 - American/German Lager Yeast - Trifecta House Hybrid

Bine & Brough Brown

Grains: 12lbs Briess 2-Row, 1.5lb Vienna Malt, 13.5oz Chocolate Malt, 13oz Crystal 60L, 5oz Carafa III

OG: ?, FG: 1.005 @ 72°F

Brewed: September 1, 2014

Bottled: October 25, 2014

Notes: Trifecta with Justin Brunelle and Bryan Brough at M.Kelly Brewery. Followed BrewTarget for volumes and temps. The original plan was to have 10.5oz of maple syrup at flameout but that didn't happen. Strike water to 173°F, attempting to mash at 152°F but undershot down to 147°F. After about 10 minutes of the temp no longer rising, added a couple cups of boiling water to tun with little effect to temperature. Slow vorlauf but ended up with some particles in the kettle despite this. Sparge water was 4.8 gallons at 179°F for 15 minutes. Readings of initial wort were 28 Brix. Final volume was way short (thanks, BrewTarget) but used a 1.5 liter starter of Virginia Crude yeast (WLP001), which fermented for about 24 hours. Topped up and the fermenter was bubbling with 20 minutes. For hops, used leftovers from previous brews as well as picking 3.6 ounces (wet) of Cascade cones from first year hops and 0.6 ounces (wet) of Nuggets as well as 0.7 oz dried cones from the first year plants (cones picked this year). Unsure if the result will fit the style.

• Willamette
• Nugget
• Fuggle
• Cascade

• WLP001 - California Ale Yeast

Sieg Lager Oktoberfest

Grains: 8.5 lbs Vienna malt, 1.5 lbs Munich, 0.5 lb CaraMunich, 0.5 lb Crystal 80L

OG: 1.038 @ 80°F, FG: 1.012 @ 60°F

Brewed: July 20, 2014

Racked: August 5, 2014

Bottled: September 28, 2014

Notes: Joint with Brunelle Brewery, 10 gallon batch (numbers here represent 5 gallons). Split the grain, separately mashed but lautered into same large pot. JFB's strike water was about 180°F and mashed at 169°F. Mine was 165°F strike and mash at 155°F. Temp on tun dropped to 152°F over 60 minutes. No stuck sparge despite the fairly fine milled grain. WLP830 - German Lager Yeast from Wine and Cake expired in March, we saw after having bought it. Tried to create a 2 liter starter from it to now avail. Added washed WLP840 - American Lager Yeast from Formel and Else Clause. Nice head of krausen on starter before brewing. Pre-boil SG was 13 Brix. Post boil, 9.5 (1.038) and enough volume to sufficiently fill two primaries. Racked to 7 gallon primary after a month of using a swamp cooler due to the excessive width of the larger plastic primary and my lagering fridge. Reading was 1.011, so gave it a little too long unless it continues to ferment. On racking, yeast looked like they were kicking up bubbles (lagering == bottom). Had about a quarter gallon of overflow, put into 1 gallon glass vessel. Added a packet champaign yeast. Let's see what happens.

• Tettnanger
• Hallertau

• WLP830 - German Lager Yeast
• WLP840 - American Lager Yeast

Cream Hampton Cream Ale (2014)

Grains: 6 lbs Briess 2-row, 2 lbs flaked corn, 26 oz Minute rice

OG: 1.042 @ 90°F, FG: 1.002 @ 80°F

Brewed: July 4, 2014

Racked: July 19, 2014

Bottled: August 17, 2014

Notes: Joint with Brunelle Brewery. Strike water 3.375 gallons at 164°F. Mash water 5.5 gallons at 176°F with a 75 minute mash due to Bulia/Sawyer. US-05 yeast. JFB made a starter for the US-05.

• Crystal
• Willamette

• US-05

Some Like It Dark (SLID) Black IPA (2014)

Grains: 11.5 lbs Briess 2-row, 0.5 lbs Caramel 60L, 0.375 lbs Carafa III, 0.375 lbs Dark Chocolate Malt

OG: 1.069 @ 90°F, FG: 1.012 @ 75°F

Brewed: July 4, 2014

Racked to Glass Carboy: July 28, 2014

Bottled: October 10, 2014

Notes: Strike water 3.33 gallons at 170°F shooting for 155 but started mash at 153°F and only lost a single degree during the process. Bulia bit Sawyer's head and vorlauf was at a trickle, so first runnings took a long time. 175°F for sparge water (5.5 gallons) for 15 minutes held mash at 155°F and again, trickling sparge. This was the first use of our new mill at a tad about 0.025mm, so it might be too fine. Mel and I removed the grain to clear out the false bottom. After that, added back and vorlauf was grain free. Additionally, 1 pound of dextrose at flameout in the boil. Final volume was 4.5 gallons. Racked to glass carboy and dry hopped on July 28, 2014.

• Summit
• Chinook
• Centennial
• Cascade
• Centennial
• Cascade

• US-05

Goddalotta Galaxies Pale Ale

Grains: 10 lbs Briess 2-row

OG: 1.045 @ 100°F, FG: 1.011 at 75°F

ABV: 4.5% per Rooftop

Brewed: June 29, 2014

Racked to Glass Carboy: July 14, 2014

Bottled: July 28, 2014

Notes: Standard all-grain brew with JFB at M.Kelly Brewery, the first one done collaboratively at this location. "Milled" the 2-row in a blender about ³/₄ cups at a time. Mash water 3.33 gallons at 167°F but dropped to 150°F after adding grain. Lost 5 degree to 145°F at the end of the hour. After about 2.5 gallons of vorlauf, still particles in wort, so just went with it. 5.3 gallons sparge water at 167°F for 10 minutes. Volume markings on spoon for large kettle came off, so could not estimate volume after that point. After about 5 minutes into the boil, ran out of propane but JFB would be through with his just as I needed my next addition. Temp dropped to 170°F from 210°F in that time but once it was back up to a boil, everything went smoothly with about a 6 gallon yield and airlock movement within 12 hours. Racked to glass carboy, dry hopping with 1oz Galaxy. Will dry hop again 7 days after initial dry hopping then bottle 7 days after that. Volume of primary was more than secondary, so bottled remainder into what turned out to be the capacity of 2 12 ounce bottles, non-dry hopped with estimated corn sugar. Experiments away! Second dry hopping on July 21. To be bottled July 28.

• Galaxy
• Galaxy
• Galaxy
• Galaxy
• Galaxy
• Galaxy

• US-05

9 Points London Porter (2014)

Grains: 7.5 lbs 2-row, 1.8 lbs Crystal 60L, 0.8 lbs Chocolate Malt

OG: 1.038 @ 100°F, FG: 1.005 @ 75°F

Brewed: June 14, 2014

Racked to Better Bottle: June 29, 2014

Bottled: July 14, 2014

Notes: Used JFB's DIY grain mill, which worked well but took long enough to exhaust the drill's battery with only a half of the grains crushed. Crushed the rest of the grains in a blender with a few pulses, which looked to produce a similar result. All-grain, no stuck sparge (yay!). Mashed at 155°F but dropped to 147° by the end of the 60, weird for this tun. Used a 2 ounce Campden tablet, which didn't dissolve in initial mash water, so was moved with the water to the tun prior to mashing. Expected 2.15 gallons but looked to only have 1.5 gallons. 1.060 gravity. Realized after the fact that I may have been looking at the other pots' markings. 4.75 gallons mash water. Gravity steeply dropped with second runnings, down to 1.010. Prepared two more gallons of water for a second sparge. Started boil with 8 Gallons or so. Finished with 6 gallons in the fermentor and a slightly lower gravity than expected, which I attribute to a number of factors including crush, volume, temperatures, etc. Let vial of yeast sit at room temperature for during of brewing process. Did not create a starter but airlock was moving within 12 hours. Racked to secondary on June 29 for need of the 7 gallon primary. The volume in primary was more than that of secondary, so continued to rack to a second 1 gallon glass bottle.

• Fuggle
• Fuggle

• WLP013 - London Ale Yeast

Virginia Crude American Stout

Grains: 10 lbs Pale 2-row, 2 lbs Roasted Barley, 2 lbs Chocolate, 1 lb Caramel 150L, 0.67 lbs Flaked Oats

OG: 1.063 @ 80°F, FG: 1.011 @ 75°F

Brewed: May 26, 2014

Racked to Glass Carboy: June 9, 2014

Bottled: June 29, 2014

Notes: Second all-grain batch with same caveat as Formel with the stuck sparge. Transferred wort to a secondary vessel, reduced size of hose connecting false bottom with spigot, poured back in and all was well. At sparge time, stuck again. Opened ball valve and poked at it and flow began. Made about 7 gallons pre-boil, which reduced to 4 gallons (!). Topped up and used liquid California Ale Yeast that was re-cultured with a starter via dextrose. Bubbling within 8 hours (probably less). JFB believes this will hit greater than 6.5% ABV, I do not. Winner gets bestowed a $3 or less beer from Bon Vivant. Strike water was about 4.5 Gallons at 155°F prior to getting stuck. Sparge water was about 4-5 Gallons (hooray, no-measure) with temperature at 160°F. Next brew I ought to get the volumes down beforehand instead of relying on software at runtime. Rack to Glass Carboy on June 9th, gravity reading at racking was 1.011. Bottled the reading content with a carb tablet because why not. Washed the yeast from the primary to a vessel for future re-use.

• Magnum
• Crystal
• Crystal

• WLP001 - California Ale Yeast

Formel Vienna Lager (2014)

Grains: 5 lbs Vienna, 5 lbs Pilsner, 1 lb Dark Munich, 1 lb Crystal 60L. Milled at Wine & Cake in Norfolk, VA.

OG: 1.060 @ 80°F, FG: 1.015 @ 45°F

Brewed: May 19, 2014

Bottled: July 4, 2014

Notes: 4.5 gallons at 157°F, mash at 155°F for 60 minutes. Upon vorlauf, a trickle from the spigot. Stirred to no avail. Moved mash (new mash tun) to old pot, checked hoses, moved back, poked spigot assembly and away Vorlauf went. Batch sparge with 4 Gallons 168°F agua, vorlaufed and lautered. Boiled in Giganta-pot (25 Gallons) for 60. Cooled to 80 and added washed and startered yeast from Else Clause with a high DME concentration. Bubbling in the blowoff within the hour. Moved to room temperature and began diacetyl rest on June 1, 2014 @ 16:30. Moved back to sub 45-degree fridge for lagering on June 6, 2014.

• Northern Brewer
• Saaz
• Saaz

• WLP840 - American Lager Yeast

1st Trye Rye Beer

Grains: 7 lbs 2-row, 2 lbs Rye Malt, 1 lb Crystal 60L, 0.5 lbs Munich Malt, 0.25 Victory Malt, 0.13 lbs Chocolate Rye Malt, 0.5 lbs Rice Hulls, all crushed (except hulls) at brew time.

OG: 1.022, FG: 1.002

Brewed: May 4, 2014

Racked: May 18, 2014

Bottled: June 15, 2014

Notes: Our first All-Grain brew (60 minute mash), joint with Brunelle Brewery. Mashed at 154°F but was down to 149°F at about half way through. Vorlaufed about a gallon before clearing but realized further clarity meant we should have waited and vorlaufed more. Process went pretty smoothly until the gravity reading, which was way too low. JFB added about a pound of Pilsner LME out of frustration. S-04 dry yeast, 1 packet.

• Cascade
• Magnum
• Centennial
• Centennial

• S-04

Else Clause India Pale Lager (IPL)

Grains: 1 lb Carapils, crushed by supplier

OG: ?? see below, FG 1.021 @ 45°

Brewed: April 6, 2014

Racked from and back to Better Bottle: April 29, 2014

Bottled: June 5, 2014

Notes: 6 lbs Gold LME, 3 lbs Amber LME. Brewed with about 4 gallons. Destination vessel is plastic 5 gallon Better Bottle, as it's the only one that fits in the lagering fridge, so volume is important. After brewing, topped off to 5 gallons and took reading, only to realize that because it wasn't well-mixed with the added water, the reading was not accurate. This probably would have been better done with the water additions at cold break with the chiller in. Yeast used was WLP840 - American Lager Yeast. Fermentation did not start until about 36 hours. With very rapid fermentation (and a blow-off), moved the Better Bottle + blowoff assembly to lagering fridge for first stage at about 47°F. Lagering fridge on warmest temperature, the bare minimum for the first phase of fermentation. Started diacetyl rest at room temp (68-72°F) on April 24 after a long initial fermentation due to colder-than-average primary temperatures (high 40s). Lowered lagering fridge to coldest setting. Racked to a different vessel, cleaned out primary (saving yeast sample for washing), re-racked back to origin dry vessel with dry hopping the last four ounces. Reading at racking was 1.019, so it has a little bit to go. This resulted in a five day diacetyl rest and still at room temp there were bubbles in the blowoff at about 1 every 5 seconds.

• Galaxy
• Citra
• Galaxy
• Citra
• Galaxy
• Galaxy
• Galaxy
• Galaxy
• Citra

• WLP840 - American Lager Yeast

Ferocious Froggie Imperial IPA (2014)

Grains: crushed at brew-time. Derived from Midwest's Ferocious IPA kit

OG: 1.065 FG: 1.008 @ 72°F

ABV: 7.6% per Rooftop

Brewed: February 15, 2014

Racked to Glass Carboy: March 2, 2014

Bottled: April 21, 2014

Notes: Paper season in tribute to the 2013 Froggie.

• Warrior
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Ahtanum
• Amarillo
• Simcoe

• S-04

Bad Wagg Oatmeal Stout (2014)

Grains: crushed at brew-time

OG: 1.046 @ 75°F FG: 1.007 @ 72°F

ABV: 5.2%

Brewed: January 26, 2014

Bottled: April 1, 2014

Notes: 5 Gallon boil of 4 oz chocolate malt, 4 oz roasted barley and 8 oz flaked oats. 6 lbs. Dark LME. Munton's yeast. Snow-cooled the pot's exterior while running the wort chiller.

• Fuggle

• Muntons

All Bark Tidewater Stout

OG: 1.038 at 75°F FG: 1.005 at 70°F

Brewed: January 4, 2014

Racked to Glass Carboy: January 18, 2014

Bottled: February 1, 2014

Notes: An experiment with an Irish style stout with an aroma hop finish. 1 pound roasted barley, 6lbs gold LME, S-04 yeast. Standard 60-minute boil with 1tsp Gypsum to be added with LME to raise acidity. Water treated with 4 Campden tablets (3.5 gallon boil). Plan was to rack and dry hop on 1/14/2014 but air lock still showed activity, so did so on 1/18/2014.

• Nugget
• Willamette
• Cascade
• Cascade

• S-04

Backyard Ale

Derived from Midwest's Black Dog Ale kit

OG: 1.052 at 75° FG: 1.012

Brewed: November 24, 2013

Bottled: December 19, 2013

Notes: Brewed as prescribed except used about 0.5 oz (whole season) Nugget leaf hops from the backyard at 30 minutes and about 1 oz (whole season) Cascade leaf hops at 10 minutes. S-04 yeast.

• Mt. Hood
• Nugget
• Cascade

• Muntons

Brew 31 IPA

Derived from Midwest's Hop Cult IPA kit

OG: 1.060 at 75°F FG: 1.007 at 72°F

Brewed: November 17, 2013

Rack to Better Bottle: November 24, 2013

Bottled: January 11, 2014

Notes: Brewed with K. Kelly at M. Kelly Brewery. 5 Gallon boil. #WL007 Liquid Yeast.

• Warrior
• Citra
• Centennial
• Citra

• Wyeast 1335 British Ale II

SLID (Some Like It Dark) Black IPA

Reverse-engineered from Northern Brewer's Black IPA kit

OG: 1.076 at 85°F FG: 1.016 at 72°F

Brewed: November 10, 2013

Racked to Glass Carboy: November 24, 2013

Bottled: January 11, 2014

Notes: 0.5 lb Carafa III, 0.25 lb Chocolate Malt, 0.25 lb Briess Caramel 80. Boiled for 30 min at 155°F, removed grains, brought to boil. Removed pot. Added 3 lbs Dark malt extract. Brought to boil. 1 oz Summit hops at 60 min, 1oz Chinook and 6 lbs Dark malt extract at 15, 1 oz Centennial at 10 min, 1 oz Cascade at 5 minutes, 1 oz Centennial and 1 lb cane sugar at flame off. Cooled to 100°F using wort chiller, poured into fermenter and topped to 5 gallons to 85°F. Added yeast and sealed 'er up. Racked to glass carboy on November 24 with 1 ounce pellet Cascade hops.

• Summit
• Chinook
• Centennial
• Cascade
• Centennial
• Cascade

• US-05

Primary Pumpkin Ale

Derived from Midwest's Pumpkin Ale kit

OG: 1.046 at 80° FG: 1.008

ABV: 5.0%

Brewed: October 6, 2013

Bottled: November 9, 2013

Notes: By the book. Melissa took the lead for her first brew.

• Mt. Hood
• Cascade

• Muntons

Stout Overflow: Imperial Stout (2013)

Derived from Midwest's Imperial Stout kit

OG: 1.082 at 90°F FG: 1.027 at 72°F

Brewed: September 8, 2013

Racked to Better Bottle: September 23, 2013

Bottled: December 4, 2013

Notes: Grains: By the book. One of the first full 5 gallon batches we did, which caused cooling to take longer. The wort chiller was effective at getting it down to 120°F but it was slow going after that and given the volume, we had no headroom for ice to quick cool. Adding 22+ pounds of ice around the kettle helped to get it to 80°F. After about 10 hours in the primary, the blowoff must have clogged, as the lid blew off. This was unusual but the fermentation is extremely active so likely pushed the krausen into the blowoff tube. Added a packet of champaign yeast at rack time. SG at racking was 1.030. Supposed to finish at 1.022 to 1.035 so it's on track to be big. After bottling, will be ready in 2-12 months, so February 4, 2014 at the earliest.

• Glacier
• Willamette

• S-04
• Champaign

El Jefe Agave IPA (2013)

OG: 1.063 at 73°F FG: 1.010 at 77°F

ABV: 7.0% (calculated)

Brewed: August 11, 2013

Racked to Better Bottle: August 24, 2013

Bottled: September 17, 2013

Notes: Grains: .5lb caramel, .5 crystal, 1lb pale in muslin bag to look like a sock full of quarters. 30 minutes at 155-175° F. Let steep for 5-10 minutes. Brought up to boiling, added 1.5oz Columbus Hops. After 30 minutes, add .5oz Columbus hops, .5oz centennial hops. At 15 more minutes (45 minutes into boil), add .5oz centennial and 3/4 container (Vol?) agave nectar. 55 minutes into boil add 1oz Cascade pellet hops and 1/4 container agave nectar. Added 20lb ice to bucket and stirred to quickly drop the temperature to 72 ° Fahrenheit. Closed it up, remembered we'd forgotten to take reading, got a reading with wine thief, futzed with releasing the liquid until I decided to do so into a glass. When racking to plastic better bottle, first added 1 ounce centennial pellet hops. I should have added the leaf hops before the brew for Fugtonna as this one required no stuffing. Volume was beyond the capacity of the better bottle thereby making a second El Jefe variation of about 48 ounces. This overflow is sans centennial dry hopping.

• Columbus
• Columbus
• Centennial
• Centennial
• Cascade
• Centennial

• US-05

Kishu Black Cider

OG: 1.057 at 77°F FG: 0.995 at 75°F FFG: 1.021

ABV: 4.9% (calculated)

Brewed: July 20, 2013

Bottled: August 24, 2013

Notes: Split a 1 gallon jug of apple juice with Inu. Used 5 ounces orange blossom honey but with larger quantity split to even out the OG. Added 1/4 ounce nugget pellet hops and a handful of Fuggle leaf hops. Additionally added a trace amount of sinamar to give it a cola color. Used 1/2 tsp US-04 ale yeast. Final reading before dilution for carbonation was 0.995. Added 2 ounces honey and 48 ounces apple juice. Final final gravity was 1.021. Get ready for bottle bombs. Cold conditioned early due to excessive carbonation. The end result of this tasted surprisingly like beer and not cider.

• Nugget
• Fuggle

• S-04

Inu Ciderday

OG: 1.057 at 77°F FG: 0.995 at 75°F FFG: 1.019

ABV: 5.0% (calculated)

Brewed: July 20, 2013

Bottled: August 24, 2013

Notes: Split a 1 gallon jug with of apple juice with Kishu. Used 3 ounces orange blossom honey and 1/2 tsp S-04 ale yeast. Final reading before dilution for carbonation was 0.995. Added 2 ounces honey and 48 ounces apple juice. Final final gravity was 1.019. Get ready for bottle bombs.

• S-04

void blackLager() (2013)

Derived from Midwest's Schwarzwald Black Lager kit

Grains: uncrushed from supplier, crushed at brew time

OG: 1.038 at 85°F FG: 1.010 at 60°F

Brewed: June 23, 2013

Racked to Glass Carboy: July 15, 2013

Bottled: October 21, 2013

Notes: To-recipe except added a little Irish moss in the last 5 minutes with the Sinamar (darkening agent). Used lagering yeast initially and keeping primary in fridge at 38-43 to start to ensure fermentation gets going. Will decide whether to supplement with US-04 ale yeast depending on the success. Took primary out of ~39° conditions to room temperature, as prescribed, on July 13, 2013. Going to let it sit at room temp for 2 days then rack to carboy. Reading at this point was 1.019. At room temp, constant bubbling at a rate of 1/sec for 2 days. Reading at racking after 2 days (bottling time) at room temp (77 °F) was 1.015. Racked to cold fermentation, ~37° F for 3-12 weeks. After 2-weeks in the bottle, has a stout-y flavor but barely carbonated, likely due to bottles needing to be at first stage lagering temps. Took a 12er out and will test again in a week (3 weeks carbonated total) and see if the carbonation has improved after being at room temp, like an ale. 20141001 - backlogging since this kit is no longer offered. 6lbs LME, 4oz Melanoidin, 4oz Cara Amber, 6oz Carafa III, 2oz Roasted Barley

• Hallertau
• Fuggle

• S-23

Three-and-Out Cider

Derived from CraigTube's Instructions

OG: 1.075 at 75°F FG: 0.992 at 77°

ABV: 10.9% (calculated)

Brewed: June 15, 2013

Bottled: July 20, 2013

Notes: Experiment consisted of ~90oz Kroger apple juice containing only apple juice concentrate, ascorbic acid and water. Added 0.5tsp yeast nutrient, shook up. Added 1.5 cups organic cane sugar and again shook up. Took OG reading, added ~2.5 grams champaign yeast and cracked cap slightly instead of using an airlock. Took reading on June 29, 2013 at 0.993. Bottled three separate carbonation agent: agave nectar (1/2tsp), honey (1/2tsp) and cutting with apple juice to 1.011 gravity (one type in each bottle). Totaled 9 12oz bottles with three of each agent.

• Champaign

Fugtonna Fuggles IPA

Derived from Midwest's Fuggles IPA kit

Grains: uncrushed from supplier, crushed at brew time

OG: 1.037 at 70°F FG: 1.005 at 75°

ABV: 4.3% (calculated)

Brewed: June 9, 2013

Racked to Glass Carboy: June 20, 2013

Bottled: July 15, 2013

Notes: 1oz Fuggles leaf hops added at flavor (2nd) step of hopping. The plan was to dry hop 1oz of whole leaf hops after racking into the glass carboy. Learned it is difficult to shove many leaves into a small carboy hole that is mostly filled with beer. Opted for about 0.5 ounces before it got ridiculous. To take the FG reading I first took a sample with all the floating hops leaves and seed-like things (begins with an L, will update later), filtered it through a sieve then took the hydrometer reading. With "extras" the reading was 1.002. Sans extra, see above and clear of debris. Forgot the to add the dissolved sugar until about 12 into bottling. Emptied all back into bottling bucket, added dissolved sugar, stirred and proceeded to bottle. Reading at bottle time was 1.012 at 78°F.

• Fuggle
• Fuggle
• Fuggle
• Fuggle

• Muntons

Chochyon Chocolate Honey Porter

Derived from Midwest's Honey Porter kit

Grains: by supplier

OG: 1.057 at 80°F FG: 1.012

ABV: 5.91%

Brewed: May 19, 2013

Racked to Glass Carboy: May 28, 2013

Bottled: June 18, 2013

Notes: To recipe except with 5 minutes left in the boil added 14 ounces Ghirardelli chocolate, 4oz 100% cocoa in bar form and 10oz 60% cocoa in unsweetened morsels. When racking, dissolved 5-6oz Hershey's Unsweetened Cocoa powder in water on the stove to make 14 total oz of liquid. Added this to carboy then proceeded with siphoning. Research says cacao nibs would have probably been more effective. The name is in reference to the timely relevance of working on the Google Chrome Memento Extension, Tachyon. At racking (4.5 gallons, 46 12-ounce bottles), boozy smelling. Flavor might come through a little more with conditioning.

• Kent Golding
• Cascade

• S-04

Bad Wagg Oatmeal Stout (2013)

Derived from Midwest's Oatmeal Stout kit

Grains: crushed at brew-time

OG: 1.032 FG: 1.008

ABV: 3.15%

Brewed: May 5, 2013

Bottled: May 18, 2013

Notes: Waggner got into these grains the day after they arrived and were on the office floor. Luckily, he only spilled a little of the oats and little looked to be missing, so we added some oats at brew time. Unveiled on June 8, 2013.

• Fuggle

• Muntons

Ferocious Froggie Imperial IPA

Derived from Midwest's Ferocious IPA kit

Grains: crushed at brew-time

OG: ? FG: 1.012

ABV: 7.4%, prescribed

Brewed: Late Jan/Early Feb 2013

Unveiling: March 23, 2013

Notes: The name was in reference to the JCDL2013 paper session, which the ODU WS-DL lab assigned the mascot of a frog. Followed the recipe exactly.

• Warrior
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Amarillo
• Simcoe
• Ahtanum
• Amarillo
• Simcoe

• S-04