http://www.schwedhelm.net/brew/index.html
http://www.bamfbeer.com/
http://home.highertech.net/~cdp/
http://onebeer.net/beergadgets.shtml
http://www.homebrewtalk.com/f11/review-my-brutus-clone-82652/
Thursday, May 28, 2009
Wednesday, May 27, 2009
FIRST YEAST STARTER...this should be entertaining....
CHECK THE GEAR OUT!
This is my first attempt at a yeast starter and I am paranoid about overheating the BOMEX Erlenmeyer on the sttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt
This is my first attempt at a yeast starter and I am paranoid about overheating the BOMEX Erlenmeyer on the sttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt
Thursday, May 21, 2009
Tuesday, May 19, 2009
LAGUNITA'S CENSORED ALE
Lagunita's Censored Ale
6 Gallon Batch
O.G. 1.066
F.G. 1.017
4.5-5 love plato
SRM 12.67
IBU 35
Mash
156^
150^ would be to dry and caramely
MALT
lbs 11.82 2 Rahr Base Pale
lbs 1.27 Malted Wheat
lbs 1.58 Munich
lbs 1.03 C-60 (Crystal?/Carapils?)
lbs .07 Roasted Barley (Quebrier / 500-Lovibond )
HOPS
Grams per Liter
60-27.24 Lambit 4-6%
60- 4.45 Horizon 12% (Nugget)
30-16.00 Lambit
30- 2.3 Centennial 10%
30- 4.5 Cascade 6%
00- 9.0 Centennial
00- 9.0 Liberty
Yeast:
Enlish Ale Yeast 1968
WLP002
Fermentation:
66^
Last 48 hours > 77^
Gypsum
Mash 100 ppm
Kettle 50 ppm
Final 60 ppm
Promtly remove from yeast when fermentation is complete
6 Gallon Batch
O.G. 1.066
F.G. 1.017
4.5-5 love plato
SRM 12.67
IBU 35
Mash
156^
150^ would be to dry and caramely
MALT
lbs 11.82 2 Rahr Base Pale
lbs 1.27 Malted Wheat
lbs 1.58 Munich
lbs 1.03 C-60 (Crystal?/Carapils?)
lbs .07 Roasted Barley (Quebrier / 500-Lovibond )
HOPS
Grams per Liter
60-27.24 Lambit 4-6%
60- 4.45 Horizon 12% (Nugget)
30-16.00 Lambit
30- 2.3 Centennial 10%
30- 4.5 Cascade 6%
00- 9.0 Centennial
00- 9.0 Liberty
Yeast:
Enlish Ale Yeast 1968
WLP002
Fermentation:
66^
Last 48 hours > 77^
Gypsum
Mash 100 ppm
Kettle 50 ppm
Final 60 ppm
Promtly remove from yeast when fermentation is complete
GUESS WHAT I MADE LAST NIGHT....
My new Stir Plate! I have been working with the idea of makeing yeast starters and have decided it was time. Until now I have been working with the Wyeast Smack Packs. They have performed well but I think that I lost out on my OG while making my un-Imperial Porter. An OG of 1.062 is definately not 1.092. I will still have to decide on a housing, but at least the unit will function.
Note: The other accessories have been ordered and I am waiting on a shipment from http://www.morebeer.com/ and http://www.northernbrewer.com/
Note: The other accessories have been ordered and I am waiting on a shipment from http://www.morebeer.com/ and http://www.northernbrewer.com/
Monday, May 4, 2009
SUNDAY SESSION: DOUBLE IPA _2008.07.06
http://destroy.net/brewing.iipa.pdf
the BN jolly pumpkin show canceled forum
haze is good, double IPA that are clear are made by pu$$ie$
light munich malt
dry hop with Columbus (substitute with Summit) for "dank" smell
cascade = grassy
1st link on page
OG 1.074
FG 1.012
summit instead of simcoe
bittering with halletau instead of warrior
Pliny like recipe (with hop sibstitutions)
145^>152-154^ mashout @ 165^
chinook and simcoe in mash (another mod from orig. recipe which only had chinook)
150-152 for single infusion
whole hops in the mash at dough-in (converts to about 30% aroma)
add gypsum to bring up the hardness (calcium sulfate) adds to the hops
little calcium carbonate
use a hopback
weighted stainless dryhop in keg
how do you take mutiple gravity readings????
always dry hop @ fermentation temperature
California Ale (neutral yeast) 001 is best at 68^
1056 can go a bit lower
550 white labs cheuff yeast
Temp control @ 68^ crash to 55^ then pull yeast off
dry hop (make sure to remove yeast before dryhopping)
english yeasts would tend to be partial fruit
experiment with belgian yeasts but it would be necessary to roust the yeasts regularly
7/2/2008 Fed. Rocommended WATERONE
Aluminum 200 ppb 42 ppb
Chloride 250 ppm 60 ppm
Copper 1000 ppb 3 ppb
Corrosivity 0 S.I. 1.09 S.I.
Fluoride 2000 ppb 590 ppb
Iron 300 ppb 55 ppb
Odor-Threshold 3 T.O.N. 1 T.O.N.
Sulfate 250 ppm 99 ppm
Total Dissolved Solids 500 ppm 316 ppm
Zinc 5000 ppb 20 ppb
70-80% basemalt domestic 2 rahr
some marris otter / vienna / munich
1% wheat head retention
5-10% dexterin malt domestic crystil 10-40
some breas carapil
? crystal 120
? pilsner malt >extra enzymes convert the mash be aggressive with it
5-15% simple sugar >to finish out add right before boil
start with RO Water
TASTY's WATER RECIPE
Calcium 110 ppm
Magnesium 118 ppm
Sodium 17 ppm
Sulfate (SO4) 350 ppm
Chloride 58 ppm
Ken Schwartz software brew water water chemistry
the BN jolly pumpkin show canceled forum
haze is good, double IPA that are clear are made by pu$$ie$
light munich malt
dry hop with Columbus (substitute with Summit) for "dank" smell
cascade = grassy
1st link on page
OG 1.074
FG 1.012
summit instead of simcoe
bittering with halletau instead of warrior
Pliny like recipe (with hop sibstitutions)
145^>152-154^ mashout @ 165^
chinook and simcoe in mash (another mod from orig. recipe which only had chinook)
150-152 for single infusion
whole hops in the mash at dough-in (converts to about 30% aroma)
add gypsum to bring up the hardness (calcium sulfate) adds to the hops
little calcium carbonate
use a hopback
weighted stainless dryhop in keg
how do you take mutiple gravity readings????
always dry hop @ fermentation temperature
California Ale (neutral yeast) 001 is best at 68^
1056 can go a bit lower
550 white labs cheuff yeast
Temp control @ 68^ crash to 55^ then pull yeast off
dry hop (make sure to remove yeast before dryhopping)
english yeasts would tend to be partial fruit
experiment with belgian yeasts but it would be necessary to roust the yeasts regularly
7/2/2008 Fed. Rocommended WATERONE
Aluminum 200 ppb 42 ppb
Chloride 250 ppm 60 ppm
Copper 1000 ppb 3 ppb
Corrosivity 0 S.I. 1.09 S.I.
Fluoride 2000 ppb 590 ppb
Iron 300 ppb 55 ppb
Odor-Threshold 3 T.O.N. 1 T.O.N.
Sulfate 250 ppm 99 ppm
Total Dissolved Solids 500 ppm 316 ppm
Zinc 5000 ppb 20 ppb
70-80% basemalt domestic 2 rahr
some marris otter / vienna / munich
1% wheat head retention
5-10% dexterin malt domestic crystil 10-40
some breas carapil
? crystal 120
? pilsner malt >extra enzymes convert the mash be aggressive with it
5-15% simple sugar >to finish out add right before boil
start with RO Water
TASTY's WATER RECIPE
Calcium 110 ppm
Magnesium 118 ppm
Sodium 17 ppm
Sulfate (SO4) 350 ppm
Chloride 58 ppm
Ken Schwartz software brew water water chemistry
Sunday, May 3, 2009
2009 PARKVILLE MICROFEST
Had a great time with great friends. Glenda happily volunteered to be the designated driver, CHEERS to Glenda!
Friday, May 1, 2009
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