Today I will be replacing all the lines between the disconnects and the shanks and two of the CO2 feed lines.
Adding colored tape to the lines so taps and CO2 feed will be simple to distinguish from now on.
Sunday, August 23, 2009
Glossary & Miscellanea
Miscellanea
----------------
Words & Abbreviations
---------
DME - Dried Malt Extract
LME - Liquid Malt Extract
LHBS - Local Home Brew Shop
----------------
Words & Abbreviations
---------
DME - Dried Malt Extract
LME - Liquid Malt Extract
LHBS - Local Home Brew Shop
Wednesday, August 19, 2009
White Cherry
brewed:
Aug 16, 2009
O.G. 1.041
secondary fermentation: 8/22/09
F.G.
kegged: 8/22/09
results:
Even though I used a bit less tart juice than they called for this still had a dry and plenty tart taste in my opinion. The neighbors enjoyed it enough to come back for more and bring a relative. I'm holding off on finishing the last gallon to see how it might work as a half-and-half underneath the Imperial Stout. Plus it will have aged a bit more and Tom from the LHBS says this would probably mature well for a month or two. More on that later!
recipe:
Basically from Briess. 5 gallons
5 lbs. Briess CBW Bavarian Wheat LME
1 lb. Briess 6-Row Brewers Malt
6 oz. Briess Caramel Malt 60L
12 oz. Briess Bolander Munich Malt
4 oz. Briess Carapils Malt
2 qts. Knudsens Organic Just Tart Cherry Juice
- or -
4 lbs. pitted frozen tart cherries
.33 oz. Perle Pelletized Hops (9% AA hop)
1 Belgian Wit II Ale yeast WPL410 ( I subbed Wyest 3944 Belgian Wit per Tyler's suggestion)
1 tsp. Irish moss
They say to do a minimash with 4 gallons of water and grains, steeping it at 158F for 45 min. Since I was working with a smaller pot steeping in the kitchen I only did 2.5 gallons.
After the minimash I took it up to a boil and added the LME and let it boil for 45 minutes.
Added Irish Moss and continued boiling for 15 more minutes.
Cooled, pitched yeast the next morning 8/17/09.
On 8/19 I added the cherry juice. 1 qt of Knudsen "Just Black Cherry" from Publix in Goodlettsville. Since I didn't get the full 2 qts. needed I ended up going the next day to Publix in Hendersonville but they only had Old Orchard "Tart Cherry" (it contains ascorbic acid).
I'll let if ferment just a bit longer then do a secondary for two weeks.
Briess' specs:
Primary 14 days at 70F
Secondary 10 days at 35F
bottle condition
OG 1.042
FG 1.008
AbW 3.6%
AbV 4.5%
IBU 12
Color 10+ reddish
Aug 16, 2009
O.G. 1.041
secondary fermentation: 8/22/09
F.G.
kegged: 8/22/09
results:
Even though I used a bit less tart juice than they called for this still had a dry and plenty tart taste in my opinion. The neighbors enjoyed it enough to come back for more and bring a relative. I'm holding off on finishing the last gallon to see how it might work as a half-and-half underneath the Imperial Stout. Plus it will have aged a bit more and Tom from the LHBS says this would probably mature well for a month or two. More on that later!
recipe:
Basically from Briess. 5 gallons
5 lbs. Briess CBW Bavarian Wheat LME
1 lb. Briess 6-Row Brewers Malt
6 oz. Briess Caramel Malt 60L
12 oz. Briess Bolander Munich Malt
4 oz. Briess Carapils Malt
2 qts. Knudsens Organic Just Tart Cherry Juice
- or -
4 lbs. pitted frozen tart cherries
.33 oz. Perle Pelletized Hops (9% AA hop)
1 Belgian Wit II Ale yeast WPL410 ( I subbed Wyest 3944 Belgian Wit per Tyler's suggestion)
1 tsp. Irish moss
They say to do a minimash with 4 gallons of water and grains, steeping it at 158F for 45 min. Since I was working with a smaller pot steeping in the kitchen I only did 2.5 gallons.
After the minimash I took it up to a boil and added the LME and let it boil for 45 minutes.
Added Irish Moss and continued boiling for 15 more minutes.
Cooled, pitched yeast the next morning 8/17/09.
On 8/19 I added the cherry juice. 1 qt of Knudsen "Just Black Cherry" from Publix in Goodlettsville. Since I didn't get the full 2 qts. needed I ended up going the next day to Publix in Hendersonville but they only had Old Orchard "Tart Cherry" (it contains ascorbic acid).
I'll let if ferment just a bit longer then do a secondary for two weeks.
Briess' specs:
Primary 14 days at 70F
Secondary 10 days at 35F
bottle condition
OG 1.042
FG 1.008
AbW 3.6%
AbV 4.5%
IBU 12
Color 10+ reddish
Monday, August 17, 2009
Paulaner Hefe-Weizen extract clone
brewed:
Aug 16, 2009
O.G. 1.054
secondary fermentation: 8/22/09
F.G.
kegged: 8/22/09
results:
recipe:
From BYO magazine page 48
5 gallons
1.5 lbs. Briess wheat DME
3.75 lbs. Weyermann Bavarian Hefeweizen wheat LME (late addition)
2.1 lbs. wheat malt
.91 lbs. Pilsner malt
4.75 AAU Hallertau-Hersbrucker hops (1.2 oz./34g of 4% alpha acids)
Wyeast 3638 Bavarian Wheat
or White Labs WLP380 - Hefeweizen IV
1.2 cups of corn sugar for priming.
---------------------------------
Pop yeast bag.
Clean and sanitize gear.
Heat 4.5 quarts of water to 169F. Add crushed grains and steep at 158F for 45 min.
Boil 2.1 gallons of water.
At the end of the steep put 1.5 qts of boiling water into the "grain tea" steeping pot.
Put a colander over the brewpot and grain bag in it. Pour grain tea through the bag.
Bring to a boil then stir in the DME and add the hops.
Set time to 60 min.
At point where there are 15 min. left turn off heat and stir in the LME. Stir like mad then boil.
Cool wort, transfer it to the fermenter. Aerate and add water up to 5 gallon mark.
Pitch yeast and ferment at 68F.
Rack to secondary after fermentaion then bottle when it turns clear.
note: This fermentation was massive. The 2nd day I found the airlock was very mucky brown and krausen had leaked out through the top and down the side of the fermenter.
Definately use the tube instead of airlock when brewing this!
Aug 16, 2009
O.G. 1.054
secondary fermentation: 8/22/09
F.G.
kegged: 8/22/09
results:
recipe:
From BYO magazine page 48
5 gallons
1.5 lbs. Briess wheat DME
3.75 lbs. Weyermann Bavarian Hefeweizen wheat LME (late addition)
2.1 lbs. wheat malt
.91 lbs. Pilsner malt
4.75 AAU Hallertau-Hersbrucker hops (1.2 oz./34g of 4% alpha acids)
Wyeast 3638 Bavarian Wheat
or White Labs WLP380 - Hefeweizen IV
1.2 cups of corn sugar for priming.
---------------------------------
Pop yeast bag.
Clean and sanitize gear.
Heat 4.5 quarts of water to 169F. Add crushed grains and steep at 158F for 45 min.
Boil 2.1 gallons of water.
At the end of the steep put 1.5 qts of boiling water into the "grain tea" steeping pot.
Put a colander over the brewpot and grain bag in it. Pour grain tea through the bag.
Bring to a boil then stir in the DME and add the hops.
Set time to 60 min.
At point where there are 15 min. left turn off heat and stir in the LME. Stir like mad then boil.
Cool wort, transfer it to the fermenter. Aerate and add water up to 5 gallon mark.
Pitch yeast and ferment at 68F.
Rack to secondary after fermentaion then bottle when it turns clear.
note: This fermentation was massive. The 2nd day I found the airlock was very mucky brown and krausen had leaked out through the top and down the side of the fermenter.
Definately use the tube instead of airlock when brewing this!
Fat Tire clone
brewed:
Aug 2, 2009
secondary fermentation:
Aug 10, 2009
kegged:
Aug 10, 2009
results:
Tapping this on 8/25/09
recipe:
From BYO magazine page 21
I did a comparison with the first batch of this and a bottle of Fat Tire from New Belgian:
Mine had a slightly duller taste that was noticeable. My wife commented that there was a more "floral" nose/taste to the original New Belgian.
Of course my clone was visibly cloudier. I'm not filtering like the pros.
I'll have to take a sample to the LHBS and see what the guys there think. The certified beer judge will probably give me some tips.
Aug 2, 2009
secondary fermentation:
Aug 10, 2009
kegged:
Aug 10, 2009
results:
Tapping this on 8/25/09
recipe:
From BYO magazine page 21
I did a comparison with the first batch of this and a bottle of Fat Tire from New Belgian:
Mine had a slightly duller taste that was noticeable. My wife commented that there was a more "floral" nose/taste to the original New Belgian.
Of course my clone was visibly cloudier. I'm not filtering like the pros.
I'll have to take a sample to the LHBS and see what the guys there think. The certified beer judge will probably give me some tips.
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