And another week is upon us. We did our QA sample of Continental Harvest Ale 2:2 and I think Pete and I are in agreement that it came out fantastic. However, despite that high note, we were unable to bottle our porter over the weekend. Looks like it will set in the fermenter for a couple more days. It also looks like I've finally decided (again) on the recipe for the double IPA - as previously posted.
Primary Fermenter #1: Chili Smoked Porter 5:1; Brewed: 02/21, OG: 1.054, Target FG: 1.014, Current SG: 1.016 (as of 02/27), Estimated ABV: 5.21%, IBU: 38.
Primary Fermenter #2: Empty.
Secondary Fermenter #1: N/A
Secondary Fermenter #2: N/A
Being Enjoyed: Continental Harvest Ale 2:2, bottled 02/16. FG: 1.012, ABV: 5.3%.
On-deck: Founding Fathers Double IPA 6:1; Estimated OG: 1.090, FG: 1.020, ABV: 8.90%, IBU: 126. Will submit ingredient order hopefully this week and schedule the brew.
In-the-hole: Spring/Summer still up for debate.
Drawing Board: Spring/Summer style. Drafted a witbier recipe, but further discussion is forthcoming. Maybe a pils to deliver late spring?
Adios.
- J
Monday, March 1, 2010
Saturday, February 27, 2010
Double IPA Update
As I've already mentioned, we're a couple of indecisive school girls. I again was in doubt of the bitterness and strength of our double IPA; so again, I went back to the drawing board.
I think I finally hit the mark where I want to be. I decided a little high on the bitterness to account for any variable in the Alpha of the hops we receive. The run down:
- Estimated OG: 1.090
- Estimaged FG: 1.021
- Estimated ABV: 9%
- Estimated IBU: 126
I'm still on par with a flowery, fruity finish with the finishing hops and yeast choices.
We're going with a single infusion mash, striking at approximately 170 - 173 degrees F, 60 minute rest to range from 150 - 158 degrees F and a two minute rise. I'm still deciding (who'd-a-thunk) to maybe go a little lower and go for a drier feel and let the flowery, fruity finish off set any dryness and bitterness. And we'll end with a 30 minute sparge of two gallons at 180 - 185 degrees F.
Now onto doing a spring/summer recipe.
Drink on!
-J
I think I finally hit the mark where I want to be. I decided a little high on the bitterness to account for any variable in the Alpha of the hops we receive. The run down:
- Estimated OG: 1.090
- Estimaged FG: 1.021
- Estimated ABV: 9%
- Estimated IBU: 126
I'm still on par with a flowery, fruity finish with the finishing hops and yeast choices.
We're going with a single infusion mash, striking at approximately 170 - 173 degrees F, 60 minute rest to range from 150 - 158 degrees F and a two minute rise. I'm still deciding (who'd-a-thunk) to maybe go a little lower and go for a drier feel and let the flowery, fruity finish off set any dryness and bitterness. And we'll end with a 30 minute sparge of two gallons at 180 - 185 degrees F.
Now onto doing a spring/summer recipe.
Drink on!
-J
Tuesday, February 23, 2010
Brew Update Week of 02/22/2010
So we ended up brewing the Chili Smoked Porter on Sunday and would have to qualify it as a success - aside from the fact that it came out smelling and looking awesome. We ended up getting a higher than expected efficiency on the partial mash; our target was 60% and we ended up getting 65%. I'll post a couple pics at a later date.
And as the indecisive school girls we are, we have changed our schedule again and have swapped the brewing order of the stout and double IPA. The double IPA will be next again and the stout will be pushed to the end of summer/early fall to be ready for late fall/early winter.
We're also looking at this Better Bottle: http://bit.ly/bqT42y and starting to plan out our upgrade to all-grain brewing. Not sure if we want to engineer the equipment ourselves or purchase it.
We're also moving our brewing operations to the weekend with our work schedules and so let us know if you're interested in dropping by and observing one day.
And for the meat and potatoes of the post:
Primary Fermenter #1: Chili Smoked Porter 5:1; Brewed: 02/21, OG: 1.054, Target FG: 1.014, Current SG: N/A, Estimated ABV: 5.21%, IBU: 38.
Primary Fermenter #2: Empty.
Secondary Fermenter #1: N/A
Secondary Fermenter #2: N/A
Bottle Conditioning: Continental Harvest Ale 2:1, bottled 02/16. FG: 1.012, ABV: 5.3%. Quality Assurance sampling tentatively 02/26.
Being Enjoyed: Sam Noble Pils - get over it, we're hooked - if you don't like it, suggest something else or send us your brew and maybe we'll get hooked on that.
On-deck: Founding Fathers Double IPA 6:1; Estimated OG: 1.066, FG: 1.016, ABV: 6.55%, IBU: 100.9.
In-the-hole: Probably should get on those Spring and Summer styles.
Drawing Board: Barleywine? Spring and Summer style brews. Ideas or requests always accepted.
Peace out.
- J
And as the indecisive school girls we are, we have changed our schedule again and have swapped the brewing order of the stout and double IPA. The double IPA will be next again and the stout will be pushed to the end of summer/early fall to be ready for late fall/early winter.
We're also looking at this Better Bottle: http://bit.ly/bqT42y and starting to plan out our upgrade to all-grain brewing. Not sure if we want to engineer the equipment ourselves or purchase it.
We're also moving our brewing operations to the weekend with our work schedules and so let us know if you're interested in dropping by and observing one day.
And for the meat and potatoes of the post:
Primary Fermenter #1: Chili Smoked Porter 5:1; Brewed: 02/21, OG: 1.054, Target FG: 1.014, Current SG: N/A, Estimated ABV: 5.21%, IBU: 38.
Primary Fermenter #2: Empty.
Secondary Fermenter #1: N/A
Secondary Fermenter #2: N/A
Bottle Conditioning: Continental Harvest Ale 2:1, bottled 02/16. FG: 1.012, ABV: 5.3%. Quality Assurance sampling tentatively 02/26.
Being Enjoyed: Sam Noble Pils - get over it, we're hooked - if you don't like it, suggest something else or send us your brew and maybe we'll get hooked on that.
On-deck: Founding Fathers Double IPA 6:1; Estimated OG: 1.066, FG: 1.016, ABV: 6.55%, IBU: 100.9.
In-the-hole: Probably should get on those Spring and Summer styles.
Drawing Board: Barleywine? Spring and Summer style brews. Ideas or requests always accepted.
Peace out.
- J
Monday, February 15, 2010
Brew Update Week of 02/15/2010
Yeah, it's been a slow week for us brewing wise. We weren't able to bottle the Continental Harvest Ale 2:2 this weekend as we had originally scheduled. However, we did finalize the recipes for the porter, stout, and double IPA. Porter ingredients should arrive later this week. And we're swapping the brewing order of the stout and double IPA.
Did have a good time Saturday night talking with some other homebrewers and sharing ideas and brews. Inspired to start formulating a barleywine recipe for the holidays.
We're also juggling some re-branding ideas, suggestions appreciated, and we'll keep this updated as we changes things.
Here's what's goin on this week:
Primary Fermenter #1: Continental Harvest Ale 2:2; Brewed: 02/06, OG: 1.052, Target FG: 1.012, Current SG: N/A, Estimated ABV: 5.30%, IBU: 27. Bottling tentatively, 02/16.
Primary Fermenter #2: Empty.
Secondary Fermenter #1: N/A
Secondary Fermenter #2: N/A
Being Enjoyed: River Crossing Pale Ale 4:1, Sam Adams Noble Pils (new Spring Seasonal, http://www.samueladams.com/Promotions/Beerloverschoice2009/home.html).
On-deck: Chili Smoked Porter 5:1; Tentative brew date, 02/18.
In-the-hole: Stout 6:1; Estimated OG: 1.054, FG: 1.014, ABV: 5.21%, IBU: 25.7.
In-the-hole: Founding Fathers Double IPA 7:1; Estimated OG: 1.066, FG: 1.016, ABV: 6.55%, IBU: 100.9.
Drawing Board: Barleywine? Spring and Summer style brews. Ideas or requests always accepted.
L'chaim!
- J
Did have a good time Saturday night talking with some other homebrewers and sharing ideas and brews. Inspired to start formulating a barleywine recipe for the holidays.
We're also juggling some re-branding ideas, suggestions appreciated, and we'll keep this updated as we changes things.
Here's what's goin on this week:
Primary Fermenter #1: Continental Harvest Ale 2:2; Brewed: 02/06, OG: 1.052, Target FG: 1.012, Current SG: N/A, Estimated ABV: 5.30%, IBU: 27. Bottling tentatively, 02/16.
Primary Fermenter #2: Empty.
Secondary Fermenter #1: N/A
Secondary Fermenter #2: N/A
Being Enjoyed: River Crossing Pale Ale 4:1, Sam Adams Noble Pils (new Spring Seasonal, http://www.samueladams.com/Promotions/Beerloverschoice2009/home.html).
On-deck: Chili Smoked Porter 5:1; Tentative brew date, 02/18.
In-the-hole: Stout 6:1; Estimated OG: 1.054, FG: 1.014, ABV: 5.21%, IBU: 25.7.
In-the-hole: Founding Fathers Double IPA 7:1; Estimated OG: 1.066, FG: 1.016, ABV: 6.55%, IBU: 100.9.
Drawing Board: Barleywine? Spring and Summer style brews. Ideas or requests always accepted.
L'chaim!
- J
Monday, February 8, 2010
Brew Update Week of 02/08/2010
Figured this weekly update would gives us a reason to post often and stay excited about brewing with posting up here. Like to use this time every week to shout out what's cookin' and what's comin' down the pipe...
Primary Fermenter #1: Continental Harvest Ale 2:2; Brewed: 02/06, OG: 1.052, Target FG: 1.012, Current SG: N/A, Estimated ABV: 5.30%, IBU: 27.
Primary Fermenter #2: *GASP* EMPTY! (Sucks, but hopefully one day this will pay the bills, until then we're part of the rat race. Side note, donations graciously accepted.)
Secondary Fermenter #1: N/A
Secondary Fermenter #2: N/A
Being Enjoyed: River Crossing Pale Ale 4:1.
On-deck: Chili Smoked Porter 5:1; Check back for details.
In-the-hole: Founding Fathers Double IPA 6:1; Estimated OG: 1.066, FG: 1.016, ABV: 6.55%, IBU: 100.9.
Drawing Board: Stout. Ideas welcome. Probably will have plenty of time with the additional snow headed for the east coast.
Cheers!
- J
Primary Fermenter #1: Continental Harvest Ale 2:2; Brewed: 02/06, OG: 1.052, Target FG: 1.012, Current SG: N/A, Estimated ABV: 5.30%, IBU: 27.
Primary Fermenter #2: *GASP* EMPTY! (Sucks, but hopefully one day this will pay the bills, until then we're part of the rat race. Side note, donations graciously accepted.)
Secondary Fermenter #1: N/A
Secondary Fermenter #2: N/A
Being Enjoyed: River Crossing Pale Ale 4:1.
On-deck: Chili Smoked Porter 5:1; Check back for details.
In-the-hole: Founding Fathers Double IPA 6:1; Estimated OG: 1.066, FG: 1.016, ABV: 6.55%, IBU: 100.9.
Drawing Board: Stout. Ideas welcome. Probably will have plenty of time with the additional snow headed for the east coast.
Cheers!
- J
Sunday, February 7, 2010
Oops!
So we were working on our second batch of our Continental Harvest Ale (Cranberry Pumpkin Spice, 2:2) and had about 10 minutes left in the grain rest and had a little oopsie.
Not a terrible, the sky is falling, the world is coming to an end but significant enough to where we had to terminate the brew for contamination concerns. In the end, we only lost the grains and none of our DME & LME. Really, the most we lost was our time being about 50% of the way thru the brew and having to delay it another week and a half to re-order the grains.
Now, for our oops: do not use a floating glass thermometer! PLEASE, learn from us and just go straight for the remote digital thermometer with probe. We were in the same mindset that probably everyone else that bought one had, "I know it's glass, but it must work, they wouldn't sell it if would break." I think they sell it knowing it's going to break and you'll be back to buy the more expensive digital thermometer. Meh, no hard feelings, sh** happens, right? No one got hurt, lost an eye, etc.
We ended up buying this thermometer: http://www.homebrewers.com/product/5457/Digital-Thermometer-with-Probe.html. Not only won't it explode in your brew, it's a lot quicker to read the temp than the glass thermometer. Let me compare: glass thermometer, watching paint dry; digital thermometer, race car speeding down a back straightaway.
PLEASE, PLEASE learn from us, just spend the $30 bucks right out of the gate for the digital. You'll save money in the end.
Not a terrible, the sky is falling, the world is coming to an end but significant enough to where we had to terminate the brew for contamination concerns. In the end, we only lost the grains and none of our DME & LME. Really, the most we lost was our time being about 50% of the way thru the brew and having to delay it another week and a half to re-order the grains.
Now, for our oops: do not use a floating glass thermometer! PLEASE, learn from us and just go straight for the remote digital thermometer with probe. We were in the same mindset that probably everyone else that bought one had, "I know it's glass, but it must work, they wouldn't sell it if would break." I think they sell it knowing it's going to break and you'll be back to buy the more expensive digital thermometer. Meh, no hard feelings, sh** happens, right? No one got hurt, lost an eye, etc.
We ended up buying this thermometer: http://www.homebrewers.com/product/5457/Digital-Thermometer-with-Probe.html. Not only won't it explode in your brew, it's a lot quicker to read the temp than the glass thermometer. Let me compare: glass thermometer, watching paint dry; digital thermometer, race car speeding down a back straightaway.
PLEASE, PLEASE learn from us, just spend the $30 bucks right out of the gate for the digital. You'll save money in the end.
Wednesday, November 18, 2009
Bottling!
So your wort is ready and you're wondering how you get it from that jug into a bottle. Here's what you'll need:
Equipment
Sanitation is key, remember? So here's the easiest way to go about it. Rinse the bucket real quick, make sure you get all the funky stuff out. Then add about a 1/4 cup of bleach to the bucket. Throw the caps, long section of tubing, and racking cane in there and fill it with 5 gallons of water. Once everything's in, you're ready to start doing the heavy work.
Priming, Racking & Bottling
Equipment
- Bottling bucket with a spigot
- Priming sugar
- Bottle capper
- 48 12 oz. bottles (Buy 2 cases of beer that comes in pry-off bottles and drink 'em)
- 48 botttle caps
- 10 ft. of 3/8" vinyl siphoning hose cut into 3 and 6 foot lengths (give or take)
- Racking cane
- Bottle filler
- Bleach
- Bottle drier / rack (optional)
- Cookie tray (optional)
Sanitation is key, remember? So here's the easiest way to go about it. Rinse the bucket real quick, make sure you get all the funky stuff out. Then add about a 1/4 cup of bleach to the bucket. Throw the caps, long section of tubing, and racking cane in there and fill it with 5 gallons of water. Once everything's in, you're ready to start doing the heavy work.
Priming, Racking & Bottling
- Hook up your bottle filler to the short end of the tubing and attach the other to the spigot. Line up your bottles and begin filling each one with the bleach solution.
- Once all are filled, give them about 15 to 30 minutes before you begin to rinse.
- Rinse your bottles thoroughly and let dry (A bottle drier helps. You can create one by drilling 48 holes 1 3/4" in diameter into a piece of plywood and resting it on saw horses, tables, etc.) Detach and rinse the filling line, remaining contents of your bottling bucket, and the bucket itself.
- Bring a pint of water to boil on the stove. After it reaches a boil, remove from heat and stir in your priming sugar. Then pour the sugar solution into the bucket making sure the spigot is in the off position.
- Attach the long section of hose to the angled end of the racking cane. Detach the airlock and place the cane inside your fermenting jug. With the bottling bucket on a lower level (floor works best), siphon the wort into the bucket being mindful not to siphon the yeast at the bottom.
- When finished, reposition the bottling bucket to where the fermentation jug is, and get ready to bottle. Place a cookie tray if you have one or some way to keep spills from making a huge sticky mess.
- Fill the bottles with the primed wort the same way you filled them with the bleach solution. As the fluid level approaches the top of the bottle, remove the filling line and the remaining gap should be the right amount of air to prevent too much pressure from building up.
- Once a bottle is full, place a cap inside the bottle capper and secure to the top of the bottle. Push down on the handles with the same amount of pressure as you would a wine key and the cap should be firmly affixed to the bottle.
- Keep these bottles in the same place as you kept your wort for ten days before refrigerating. It's best to pour the contents of the bottle into a mug or pint glass leaving the sediment at the bottom undisturbed for a crisper, cleaner beer. Enjoy!
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