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 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 PM 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 pm 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 7:50am 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 6:00pm 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.
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 cocoa 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.
Notes: Impromptu brew day to use up old ingredients. Started at 11:30, 50°F at Wycliff. 4.5 gallon mash at 153°F. Batch sparge with 5.25 gallons at 180°F for 165.5°F at 15 min. Thin mash (1.4 qt/lb). 1.071 at the beginning of first runnings. 1.073 SG and 2.5 gallons via refractometer for first runnings. 1.030 near end of second runnings. 8 gallons at 1.041 pre-boil. 90 minute boil. Campden with first hop addition at 60 min. Final volume of 4.5 gallons at 1.083. After cooling to 75°F pitched new packet of yeast immediately. Fermenting at room temperature with a plan to rack to a keg. After letting wort cool to room temp (72°F), same wort was 1.085. Moved to garage on January 10, 2019 as daytime temperatures hovered around 40°F to let nature cold crash it. Racked to black keg on January 12, 2019 at 6:15pm with 3 tea balls filled with an ounce of Simcoe split between them. Carbed to a seemingly sufficient PSI, not clearly known due to malfunctioning regulator.
Notes: The idea with this brew was be to make a very low (target 3.1) ABV version of Formel Vienna Lager. Planned 90 minute boil, accelerated lager method, and kegging. Created yeast starter at 14:00 April 19, 2018 with 2.15 liters Wycliff H2O by weight. Used 200 grams light DME. Boiled for 5-ish minutes (+/- to account for averted boil over). Cooled to 72°F producing a 1.031 SG starter with about 2 liters pre-yeasting. Yeast sourced from washed Formel 2015 secondary, void 2014 secondary, and Norfolk Lager primary. Ended up not brewing this in April. Come November 29, 2018 at 16:15 started another starter with 2.25 liters H2O and 200 grams Amber DME. Boiled for 10 minutes then cooled to 60°F. Split starter into 1 gallon glass vessel and YVBC growler. Pitched previously cultured yeast to jug. Pitched US-05 onto other liter in YVBC growler for a different brew. Outdoor brew at MKB due to it being 65°F in December. 3.5 gallons H2O at 173°F resulted in a 157°F mash. Left open for majority of mash period due to BrewTarget miscalculation to drop it to intended 152°F then 147°F by the end of the mash. Vorlauf, lauter, then batch sparge with 5.3 gallons of 177°F H2O for 166°F mashout (intended 165°F). First running SG 1.068. Second runnings 1.033 SG. Result was 7.7 gallons at 1.036 SG. 90 minute boil. Final SG was 1.072 at 4 gallons. Cooled to 100°F then put in lager fridge to cool to 52.5°F before pitching (likely tomorrow).Thanks again for the volume miscalculations, BrewTarget. Decanted and pitched yeast one December 3, 2018 at 18:32 once wort had dropped to 52.5°F. Removed fermenter from temperature control on December 15, 2018 at 12:45pm for diacetyl rest. Racked to Better Bottle on December 18, 2018 at 18:00 to lager at 35.0°F for 30 days. Gravity reading was 1.011 at time of racking post-diacetyl rest. Racked to green keg February 16, 2019 at 12:30pm. Added 1tsp gelatin to repeatedly microwaved 3/4 cup tap water, stirring after 8 second pulses until transparent. Added to keg to hopefully affect residual suspended yeast.
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 8:30am 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.
Grains: 6.0 lbs 2-Row, 12.3 oz Chocolate Malt, 11.0 oz Brown Malt, 9.3 oz Crystal 60L, 9.0 oz Crystal 80L.
OG: 1.049 at 79°F, FG: 1.011
Brewed: February 4, 2018
Kegged: February 16, 2018
Notes: Created starter at 7:00pm on February 3, 2018 consisting of 1.3 liters H2O, 100 grams DME, 10 minute boil. 1.036 once cooled. Target will be to brew a 3.5 ABV beer for Mel from keg. Superb Owl brew day at 10am at MKB. Mash 4.25 gallons 178°F Wycliff H2O (172°F desired) with 163°F (153 desired) saccharification rest for 60 minutes. Dropped to 159°F during rest. Vorlauf, lauter, then batch sparge 4.75 gallons at 175°F water for 165°F target and 163°F actual, held for 15 minutes. SG measurements taken with refractometer. 1.047 at beginning of first runnings and 1.049 with all wort from first runnings (a strange increase potentially due to variance). 1.018 at beginning of second runnings. Total pre-boil wort of 8 gallons at 1.029. 90 minute boil. 1.034 with 60 minutes left. Immersion chiller and 1 campden tablet added at 15. Cooled to 80°F then place in fermentation changer without initially pitching. OG 1.047 via refractometer and 1.049 via hydrometer at 79°F. 5.1 gallons wort. Once yeast starter starts to show signs of fermentation, I will perform a delayed pitch but lack of activity may require a yeast mitigation. Still showing no signs of activity, I pitched the yeast starter onto the wort at 201802051505. No activity in airlock after 36 hours. Opened primary with the intention of pitching a second yeast and there was krausen, so some fermentation is occurring. Racked to green keg on February 16 at 6:30pm at about 30psi.
Grains: 11.0 lbs Pale Malt, 1.25 lbs Caramel 40L, 0.58 lbs Black Malt, 8.8 oz Brown Malt, 8.0 oz Chocolate Malt, 5.5 oz Rye Malt, 1.0 lb Sucrose
OG: 1.086 at 80°F (5.5 gallons), FG: 1.011 at 72°F
Brewed: January 14, 2018
Bottled: January 28, 2018
Notes: Created starter on January 13, 2018 at 9:30pm with two jars of TRF757 washed from SLID 2017 consisting of 0.9 liters water, 1.03 grams DME and a 5 minute boil. 1.063 SG once cooled, way too high for a starter. Will err on side of 1.25 liters of water with a final volume of 1.0 after boil. Added extra trub from washed yeast to account for gravity. After 18 hours, starter showed no signs of activity. 30°F-ish brew day at MKB starting at 11am. 90 minute boil. 60 minute mash with 4.5 gallons water at 172°F. Held indoors at 157°F in pre-conditioned tun but brought back outside for last 15 and tun temp dropped quickly. Batch sparge 4.5 gallons of 184°F water for 15 minute to end at 174°F. All SG readings except final via refractometer. 1.075 SG at beginning of first runnings. 1.070 at end of first runnings. 1.037 at beginning of second runnings. 1.041 pre-boil at 9 gallons. 1.046 30-minutes into boil, with 60 to go (again, 90 min boil). Final volume of about 5.25 gallons. Added washed yeast jars of TRF757 from El Jefe 2015 primary and SLID 2017 primary along with inactive starter. Holding indoors at 72°F to verify activity in airlock. 1 lb table sugar (not dextrose) added at 10 left. Campden at 60 min. Chilled to 85°F. Adjusted flameout hops due to lack of (non-MKB) Cascades and an intention to go straight from primary to bottle. Bottled with 3.0 oz dextrose.
TRF757 - O'Connor Brewery House Ale Yeast
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.
Notes: In September, brought 2.1L Wycliff water to a boil, added 25g light pil dme and 181g briess amber dme. Boiled for 7 minutes, cooled to 65°F. Pitched M-84 Bohemian Pilsner yeast washed from Murphy's Maibock secondary. SG of starter was 1.033 at 70°F via refractometer. Planned mash at 154°F. 90-minute boil planned. Weeks after making the starter (now December), I got around to brewing this. 4 gallons Wycliff H2O at 176°F mash for target 154°F but held at 160°F for 70 minutes while we picked up a Christmas tree. Mash out with 5.5 gallons at 176°F for target 165.2°F with 164°F actual. Stuck sparge then three more stuck sparges after remix and 15-minute sitting iterations. 1.077 SG at 180°F at end of first runnings via refractometer. 1.030 SG lauter at beginning of second runnings before the stuck sparges. Pre-boil SG 1.036 at 118°F and 8.25 gallons. 90-minute boil. 1 campden tablet at 60 minutes and 1 tsp Irish moss at 10 minutes. Final volume of 5 gallons. Cooled to 93°F then added yeast from Maibock primary and two jars from Maibock secondary. Fermenting at 52°F. Bumped temperature up to 57°F on December 12, 2017 at 5:24pm, which required heating in the chamber due to temperature outside the chamber being lower. Expecting to bump up 5°F every 12 hours until it reaches 65-68°F then hold for 4-10 days then ramp down to 32-34°F. Bumped chamber to 62°F at 201712131227. Bumped chamber again up to 65°F at 201712132317, noting that the bulb had melted the fermenter lid due to proximity. Lowered chamber to 31°F on 201712201058 for cold crash. At 201801121217 mixed 0.25 cups tap water with 0.5 tsp gelatin and microwave-then-stirred in 7-second bursts until mixture was at 148°F. Added to primary fermenter to hopefully encourage clarity for bottling in the next day or two. Bottled with 3 ounces of dextrose.
Grains: 5.0 lbs 2-Row, 1.0 lb Oatmeal, 10 oz Caramel 50 (40-60 mix), 5.2 oz Roasted Barley, 10 oz Briess Black Malt
OG: 1.041 at 80°F (hydrometer), 1.044 at 80°F (refractometer); FG: 1.005 at 70°F (hydrometer)
Brewed: October 15, 2017
Racked to Green Keg: October 31, 2017
Notes: The goal was to make a small stout for Melissa after months of having not brewed and a vacant keg. Milled all grain except oats. Mash with 3 gallons 175°F water for target 154°F (intentionally high). Stuck sparge on vorlauf. Stirred and continued to vorlauf until clear of particles. Batch sparge with 5.25 gallons 175°F water for 165°F mash out. No stuck sparge on second runnings. SG 1.073 with refractometer at the beginning of the first runnings at 150°F with refractometer. 1.023 at beginning on second runnings. Boiled 7.25 gallons wort with SG 1.031 at 145°F for 60 minutes. 1 whirfloc tablet and 1 tsp each of irish moss and gypsum at 15 minutes. SG 1.035 at 190°F with 20 minutes to go. Final volume 4.5 gallons. Cooled to 100°F then pitched two jars (no starter) yeast harvested from P-Town porter primary and secondary. Weird hop choice due to unavailability of EKGs. Fermenting at 64°F. Starting bubbling in blowoff morning of October 17, 2017, about 36 hours after pitching yeast. Racked to green keg after a little over two weeks in primary fermentation at 64°F.
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 awhile 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.
Grains: 11.2 lbs Weyermann Pilsner, 12 oz Caramel Munich 60L, 4.0 oz Aromatic Malt
OG: 1.065 at 75°F, FG: 1.009 at 72°F
Brewed: April 9, 2017
Racked to Green Keg: May 14, 2017
Notes: Brewed outside at MKB, ambient temp of 70°F. 3.8 gallons H2O at 172 for target 152°F but actually 157°F with a drop to 154 in 60 minute infusion mash. Rapid vorlauf with slow lauter. Batch sparge 5.6 gallons 178°F for target 165°F for 15 minutes. Target hit and retained. Stuck sparge after vorlauf and lauter. Re-stirred, waited 15, re-vorlauf, and all was well. 1.080 SG via refractometer at the beginning of first runnings. 1.085 upon first runnings completion. 1.041 pre-boil. 90-minute boil. Campden and whirlfloc at 60 min. 1 tsp yeast nutrient at 10 min. Final volume of about 5.5 gallons at 1.065 via hydrometer. All previous readings via refractometer before final. Cooled to 66°F via swamp cooler than pitching fresh smack pack sans starter. Kegged on May 14, 2017 at 8:30pm with an FG of 1.009 at 72°F via hydrometer. On May 30, 2017 at 19:30 mixed 0.5 tsp gelatin with 0.25 cup Wycliff tap water. Repeated microwaved in bursts until about 150°F. Depressurized keg, added, re-pressurized.
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
Racked to Green Keg: 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 5:45pm with 5-ish ounces cold brewed coffee and 1 ounce of cascade pellets in a muslin bag. Started carb at 30 psi.
Notes: Acquired yeast washed from Brunelle Brewery's Tripel. Created starter at 201702180030 with 2.25L tap water and 200 grams extra light DME. Boiled for 20 minutes. Cooled to 70°F. 1 gallon jug. Reading of 1.043 at 2 liters, then pitched TRF757, which I was simultaneously washing. Started over. 1.7 liters of tap water and 170 grams of the same DME. boiled for 5 minutes then cooled to 70°F. Pitched WLP500 trappist yeast from JFB's tripel. 1.043 via refractometer. Mashed 5 gallons 165°F H2O from MKB potable hose (brewed at MKB) for 90 minutes (15 min longer than usual). Wonky thermometer read 154°F-152°F during mash but was wonky all brew day. Slow vorlauf and lauter without issue. Batch sparged 5 gallons of 183°F H2O for 165°F temp for 15 minutes. End of first runnings SG was 1.078 at 122°F. Pre-boil full volume SG was 1.044 at 135°F. 90 minute boil. 1 campden tablet at 60. 5 tsp yeast nutrient, 1 whirlfloc tablet and sugar at 10min. Killed a propane tank with 10 minutes left, so boiled for an extra 5 minutes before chilling. High (6+G) volume. Pitched immediately from a starter. Fermenting at 64°F initially with step up to 70°F over a week. All brew day readings performed with a dual scale refractometer. Dropped to 40°F, still in primary fermenter, on April 20, 2017 at 10:30am, with the intention of cold crashing for two days prior to bottling from primary. Bottled 6 gallons with 3.25oz dextrose and a cup of Wycliff tap, boiled then cooled. SG 1.005 SG grabbed from top of primary while moving to bottling bucket. 0.993 FG at after transferring.
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 10:30pm 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 9:30pm 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.
Grains: 7.5 lbs Brewer's Malt 2-row, 1.2 lbs Chocolate Malt, 1.0 lb Honey Malt, 12 oz Munich Malt, 9.6 oz Rauchmalz, 8.0 oz Black Malt, 3.0 oz Crystal 20L
OG: 1.044 @ 60°F, FG: 1.004 @ 70°F
Brewed: December 10, 2016
Racked to Better Bottle: February 19, 2017
Bottled: April 14, 2017
Notes: Late-day brew at MKB, milling at 5pm. 3.5G 172°F for 164°F mash intended to be 152°F. Something was squirrelly. Slow vorfauf and lauter. Batch sparge with 5.5 gallons at 172°F for 166°F dropped to 163°F in 15 minutes. 1.073 in the middle of first runnings. 1.028 at beginning of second runnings. 44°F in brewspace at 8:15pm during second runnings. 1.044 SG pre-boil, potentially affected by temp given final reading. 60 min boil. Campden, gipsum, and whirlfloc at 10 min. 4 7/8 gallon final volume. Yeast sourced from washed Black Label and Wicked Wagg primaries. No starter. Yeast pitched immediately upon cooling to 70°F. Finished around 10:15-ish, typical. All readings performed via dual-scale refractometer. Fermenting at room temp ~ 72°F. Blowoff activity within 12 hours. Moved to temperature control at 62.5°F on December 12, 2016 at 3:30pm to better align with ideal range of 65-68°F and account for heat produced as fermentation byproduct. The plan is to have an overloaded secondary including 1) Leftover Brownie Brown tincture 2) Ghiradelli cocoa boiled and cooled per before 3) Chocolate extract from Brandy. Created additional tincture using 100% baking chocolate and vodka on January 12, 2017. After a long primary, racked to better bottle with two chocolate/vanilla tinctures. Gravity from top of primary was 1.028, surprisingly high. After about 2 weeks in the Better Bottle secondary, large bubbles appeared indicating infection. Allowed for very long secondary conditioning before bottling, at which point the beer no longer looked infection. Bottled with 3.25 ounces dextrose producing 41 12-ouncers. Also added 4 ounces Brewer's Best Natural Chocolate flavoring at bottle time. FG 1.004 at bottle time via hydrometer, interesting that so many points were dropped in secondary.
Grains: 8.5 lbs Maris Otter, 1.0 lb Caramel 60L, 1.0 lb Old Fashioned Oats, 1.0 lb Vienna, 1.0 lb Pilsner, 4.0 oz Chocolate malt
OG: 1.073 @ 90°F, FG: 1.013 @ 60°F
Brewed: October 9, 2016
Bottled: November 6, 2016
Notes: Created 1 liter starter on October 1 at 6pm with 200 grams DME at 1.046. Pitched two jars WLP002 English Ale Yeast washed from SLID 2015. Started to krausen after about 36 hours. 5 gallons H2O at 172°F for high temp mash from 158°F to 155°F and open tun trying to dissipate heat. Batch sparge of 4.5 gallons at 182°F for dead-on 165°F second runnings. 1/2 tsp yeast nutrient at 10 minute. 1 campden tablet at 60 min. 1 whirlfloc tablet at 10 min. 1.076 Refractometer reading at beginning of first runnings, 1.027 at beginning of 2nd runnings, and 1.033 with 8.75 gallons pre-boil. Realize the competition was for an American brown, not just any ol' brown, so tweaked the hops for an additional American aroma. Just over five gallons wort. 90 minute boil. Brewed at MKB. Decanted yeast and pitched at 90°F. SG pre-pitch performed with hydrometer. Fermenting at 58°F (accounting for yeast heat), was bubbling within an hour of pitching. Bottled with 3.6 ounces dextrose.
Notes: Mel's lead on a submission to the November Trifecta Homebrew Competition. Mel created starter on September 13, 2016 at 7pm. 1.25 liter tap water and 102 grams of light pilsner DME. Barely a boil for 20 minutes then chilled to 72°F for 1.027 wort. Added two jars washed Nottingham yeast from P-Town Porter Primary. Mel started milling and brewing at 3pm at Brunelle Brewery. I showed up around 4:30pm. 3.75 gallons H2O at 174°F for 154°F mash. Vorlauf and lauter then 5 (targeting but maybe 6 per Mel) gallons H2O at 180°F for 165°F target but 168°F actual for mash out. First runnings SG 1.082 with refractometer. Pre-boil SG 1.043 at unknown volume. Final volume of 4.67 gallons per primary. 60 minute boil. Campden at start of the boil. Irish moss at 10 minutes left. Brought home and the yeast hadn't fully separated -- still stratifying. Mel decanted and pitched yeast at 11am on September 17. Fermenting in a swamp cooler with three frozen bottles targeting 57°F to 70°F. Mel planned on racking to glass carboy but cracked it when cleaning, so racked it to the Better Bottle on October 9, 2016 atop tincture of cocoa and vanilla pods. At time of packaging, top of beer was covered with white pellicles. Opted to keg instead of bottle so we could adjust the flavor with additional tincture if needed. The infection was not apparent in the flavor per the hydrometer reading.
Notes: Lone brew at MKB. Drill initially stuck, which made milling impossible but that was remedied. Used half of the acidulated malt in the mash, half in the second runnings, as before. 1.068 per refractometer at the beginning of the first runnings. 4 gallons water at 168°F added to grain for target 149°F but more like 155°F. Kept tun open to drop to 149°F by the end of the mash. 6 gallons sparge water at 178°F for target 165°F but read as 168°F at the start of the 15 minutes to finish at 167°F. Pre-boil volume of 8.1 gallons at 1.032 per refractometer. Half of a campden tablet at 60 minute. 3/4 oz sea salt, 0.5 ounces coriander (lightly crushed), 0.25 oz pink peppercorn (lightly crushed), 0.25 oz black peppercorn (lightly crushed), 0.25 oz Sichuan peppercorns (lightly crushed) added at 10 minutes. 60 minute boil. Chilled to 105°F then brought indoors to ferment in a swamp cooler at 68°F-ish. Final volume of about 5.25 gallons based on side of primary. Delaying pitching of yeast until surrounding water cools the wort. Pitched yeast next morning. Took about 36-48 hours to start bubbling due to large yeast case from a previous starter but likely dormant yeast. Bottled with 3.5 ounces dextrose for about 5 gallons beer.
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.
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.
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 diaceytl rest at 11pm on July 26. Racked with 1 ounce of Hersbrucker into Better Bottle at 11:30pm on July 28, 2016. Began lagering at 35°F. Bottled 4 gallons on September 20, 2016 at 11am with 2.8 ounces dextrose and a FG of 1.013.
Grains: 7.25 lbs German Light Wheat, 4.0 lbs Dark Munich, 2.0 lbs Munich, 4.8 oz Chocolate malt
OG: 1.070; FG: 1.011
Brewed: April 24, 2016
Start Diaceytl Rest: May 9, 2016
Racked for Lagering: May 11, 2016
Bottled: June 11, 2016
Notes: Created 2 liter starter with 200 grams light DME and 2.25 liters H2O on April 21, 2016 at 9pm with SG 1.0325 (refractometer). Planning a proper decoction mash, 2 hour boil. Yeast sourced from Formel 2015 primary and unknown, both TRF666. Single decoction mash. Added 5 gallons 138°F H2O to grain in tun for target 127°F. Removed 2 gallons, mostly solids from tun, held at 133°F in brew pot for 15 minutes. Boiled decoction, added back to tun for 154°F mash for 60 minutes. Batch sparged with 5 gallons of 182°F for 165°F mash out. 1.070 SG (refractometer) at start of first runnings. 1.072 SG (refractometer) at completion of first runnings. Stuck sparge about one quarter of the way through lautering second runnings. Re-mixed, waited 10 minutes, repeated Vorlauf, and lauter went without sticking again. Boiled for 90 minutes. Campden at hot break, whirlfloc at flameout. 1.035 SG (refractometer) at end of second runnings. 8 gallons and 1.050 SG pre-boil. Volume looked low with about 15 minutes left, so added more water. Yield of 5.0 gallons at 1.070 (hydrometer). Cooled wort to 110°F and added to primary to cool to 55°F before pitching yeast. Removed from chamber to 72°F room temperature for diaceytl rest at 9pm on May 9, 2016. Racked to better bottle with about 0.75 gallons of headspace on May 11, 2016 at 9pm and placed in 35°F for lagering. Bottled 4.4 gallons (42 bottles w/ loss) with 3.2 ounces of dextrose. FG 1.011.
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 cocoa 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, coursely 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 untile 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.
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.
OYL-052 - Vermont Ale Yeast
WLP090 - San Diego Super Yeast
Stubby Head Double IPA (2016)
Grains: 11.25 lbs Pearl Malt, 12 oz Caramalt, 12 oz White Wheat, 8 oz Dextrose (flameout)
Target OG: 1.085°F
To Be Brewed: February 2016
Notes: Potentially a split double batch, given I have many of the ingredients in bulk, between second/third generation yeast and pure culture that has yet to be in wort.
Notes: Created 2 liter starter at 8am 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 diaceytl rest on February 20, 2016 14:20 at 72°F ambient temperature. After 3 day diaceytl 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.
M84 - Bohemian Lager Yeast
Grains: 2.0 lbs Weyermann Oak Smoked Wheat (not Rauchmalz or other Beechwood smoked barley), 8.0 oz Pilsner Malt, 8.0 oz Roasted Barley
Target OG: 1.049
To Be Brewed: Late January 2016
Notes: BIAB faux step mash. 100°F Acid Rest for 30 minutes, 125°F Protein Rest for 45 minutes, 158°F Saccrification for 30 minutes, 167°F mashout for 15 minutes. Bring excess volume to boil, let cool, add to fermenter along with some raw unmilled grain (for Lactobacillus delbrueckii). Give a couple days at 100°F (with heat belt), testing sourness and cross-referencing appearance to a lacto infection. Minimize oxygen (airlock sufficient?). Note that Clostridium butyricum from the grain does well below 112°F, so might need to bump up temp but delbrueckii goes dormant at 120°F. Once satisfied with appearance and sourness, boil per the usual 60 minutes (also to kill lacto) adding irish moss and hops, then cooling. Pitch yeast culture of combo of Kolsch and Irish ale yeast.
Notes: Recipe modeled off listed contents for Swamp Head's Stump Knocker. 48oz starter created at 8pm on January 7, 2016 with washed yeast with cooled wort at 1.034 at 85°F via refractometer. 4.25 gallons at 168°F for a 60 minute 150°F mash, dropped to 147°F over that span. Mash out with 5 gallons at 181°F for a target 165°F yielding a steady 164°F for 15 minutes. Stuck sparge on lauter. Emptied contents into another vessel, checked for tube clog, added back, reiterated vorlauf and lauter with success after forgetting to initially close the ball valve. Added about a half gallon to tun while lautering second runnings to account for this loss. 20.8 Brix from hose at end of first runnings at ~145°F, i.e. 1.069. Middle of second runnings 7.8 Brix. pH pre-boil of 5.3. Added 1 campden tablet. Total volume was 8 gallons at 12.5 Brix pre-boil. After 60 minute boil, SG with hydrometer was 1.072 at 80°F. Racked to glass carboy with a half ounce Centennial leaving more headspace than I should but the 3/4 gallon sediment in primary looked to be mostly hops. Bottled 4.5 gallons with 4.5 ounces dextrose.
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.
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 course ground added for last 5 minutes of boil. Created tincture with 4oz cocoa 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.
Notes: Brewed at Brunelle Brewery. Forgot Chocolate malt for brew day so was lent a half pound and added Black malt for color, which was originally not in the recipe. Added one crushed campden tablet at hot break. 1.083 near end of first running with a pH of 5.2. 1.034 near the beginning of second runnings. 1.059 pre-boil at 140°F. 60 minute boil. Target 150 mash with 5.2 gallons. Started at 151°F and dropped to 149°F right before vorlauf. 187°F to 165.2°F (4.5 gallons) planned mash out with more like 189°F to 169°F. Just over 5 gallons yield. OG checked with hydrometer. Cooled the wort overnight to 66°F then pitched yeast with a 1.015 (weak) starter. 65°F for 9 days then raised to 70°F for maximum attenuation. Racked to plastic Better Bottle on Wednesday, November 18, 2015 with a SG of 1.012. Created (2 oz Pinnacle) vodka tincture with three half and middle split vanilla beans on December 14, 2015. Boiled then cooled 2 cups of water and added very lightly ground then sanitized 25 Sumatran coffee beans on December 15, 2015 to sit at room temperature for 24 hours. On December 16, 2015, added vanilla tincture and cold press coffee to secondary, filling the remaining headspace in the better bottle. Bottled with 3.75 oz dextrose for 52 12-ish oz bottles.
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.
Notes: Created a 2-liter (1.036 SG @ 80°F) starter on August 20, 2015 using about a liter of H2O, 150g DME, and a bit of extra runnings from a previous brew. Yeast source from Black Label Competition Stout primary, washed. Decanted yeast on brew day. Brewed at MKB at noon. Substituted some extra flaked oats due to limited flaked barley in the inventory. First mash at 150°F with a 152°F target and 6.8 gallons. Batch sparged with 3.25 gallons 205°F H2O resulting in 169°F mash with 165°F target. First runnings of 1.089 near the end. Second runnings 1.049 near beginning. Pre-boil refractometer reading of 1.065 (all previous from the refractometer) at over 7.5 gallons. Scraped gunk at the beginning of boil. 2 tsp gypsum at 60 minutes, 1 whirlfloc tablet at 15 minutes. She cooled wort down to 90°F before we pitched. Hydrometer read 1.105 while refractometer was 1.100 and a few other values based on how the wind was blowing and the orientation of the planets. Target OG was 1.090. Primary fermentation at 66°F. Final volume was 5.25 gallons prior to pitching yeast. Decanted starter volume with yeast was about 0.25 gallons. Within 12 hours, the lid to the primary had blown off and krausen littered the side of the primary and fermentation chamber. The blowoff tube was not clogged outside of the primary but may have been from within. Blowoff sanitized water was black, indicating that the brew did use it initially. Cleaned up the chamber and primary the best I could without allowing the beer to heat up too much, replenish the blowoff with fresh water, and sealed the primary back up. Gravity upon racking was 1.015 at 70°F. Bottled with 3.25 ounces dextrose for 5 gallons.
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 7:00pm. 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.
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 7:00pm. 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.
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 context. 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.
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.
Notes: Created 0.3 gallon starter at 9:00pm 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.
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.
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.
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.
OG: 1.085 at 4.2 gallons and 80°F; FG: 1.006 at 72°F
Brewed: April 4, 2015
Racked to Glass Carboy: April 19, 2015
Bottled: May 3, 2015
Notes: 5 gallons water at 173°F for a mash of 157°F dropping to 153°F over 60 minutes. Target was 152°F. 2 gallon vorlauf. 1.079 first runnings. Sparged with 4.1 gallons 193°F, targets 188°F. Mash sat at 172°F, overshot target of 170°F. Second runnings 1.035 SG at 155°F near end lauter. Probably could have added water for free starter wort. Pre-boil SG of 1.065. Added 1 lb dextrose at 12 minutes remaining mark. 1 teaspoon-ish Irish moss at 10. Resulted in 4.2 gallons wort. :( Airlock bubbling within 12 hours. 2-liter starter resulted in huge yeast cake of S-04 washed from Wycliff Wee primary. Decanted to about a liter before hitting slurry. Bottled 4.33 gallons with 4.1 ounces dextrose. Weyerbacher stopped making Double Simcoe (the inspiration for this brew) but posted the official recipe for a 5 gallon batch.
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 + CaVa = CfVf; Gf = ((1.074 * 3 gal) + (1.0 * 1.5 gal)) / 4.5 gal
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.
Notes: Created 2 liter starter with two containers of S-04 washed from SLID (2014) with intermittent shaking, which showed no movement 24 hours after creating. Added an extra S-04 container after 24 hours and a good krausen head appeared overnight. On brew day (at MKB), used 7.5 gallons of H20 at 172°F treated with campden, which nearly filled the 8 gallon brew pot and mash tun. Resulting temperature was 153°F and a very thick mash. After 60 minute mash and no temperature change, performed a slow vorlauf and lauter with yield 22 Brix and the majority of the wort. Second runnings required just short of 3 gallons of H20 at 215(!)°F, which went from 165 to 162°F in 15 minutes. Opening the valve further at the end of the first runnings caused grain to join the wort, which I effectively strained out with a sieve while waiting on second runnings. Second runnings gravity was 13.8 Brix. Miscalculated second EKG addition and only had 0.6 ounces left in-stock, so used that instead of subbing another hop. Pre-boil OG was 19 Brix. After a 90-minute boil, cooled down using chiller and a submerged sanitized frozen water bottle (Mel's idea). Yield was 5 gallons prior to pitching, which brought it to 5.5-ish gallons total wort. Pitched full started instead of distilling. Fermenting in lagering fridge indoors at 60°F. Rapid bubbling into blowoff by morning with too much pressure in the bucket causing liquid to come out from under the top. Hoping things slow down by later today. Final volume of 4.5 gallons at 1.015 and 74°F. Bottled with 4 ounces dextrose.
Notes: 1 lb lactose at 15 min. Planning 4 oz Cocoa 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 cocoa 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.
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 awhile, 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.
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.
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.
WLP840/830 - American/German Lager Yeast - Trifecta House Hybrid
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 fuggles 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 delution 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.
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 delution 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.
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
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.
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.
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 proceded with siphoning. Research says cocoa 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.
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.