New Bargain site I recently ran across....

http://homebrewfinds.blogspot.com/

Waited too long to try this nice oat stout...

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hopyard links

http://www.simpleearthhops.com/

http://www.fattymattybrewing.com/

#010 Big Deck IPA

#010 Big Deck IPA

Imperial IPA (based on HopWoo recipe)

 

Type: All Grain	Date: 9/7/2010
Batch Size: 11.00 gal	Brewer: Jeremiah
Boil Size: 14.40 gal	Asst Brewer: ZYMURGY SEPT/OCT 2010
Boil Time: 90 min	Equipment: JEREMIAH's BREWERY - 6 gallon batch
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 75.00
Taste Notes: 2010.9.25_Great aroma, lacking the sweetness to balance the bittering hops but that was definitely due to the lack of OG points. 2010.10.01_Eudora hops were past their prime and you can tell. There is a distinct vegataley wilted hop flavor with this
Ingredients
Amount Item Type % or IBU 13.50 lb Maris Otter (Crisp) (4.0 SRM) Grain 46.55 % 13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 46.55 % 1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.45 % 1.00 lb Caravienne Malt (22.0 SRM) Grain 3.45 % 14.17 gm Columbus (Tomahawk) [14.20 %] (90 min) Hops 13.7 IBU 56.70 gm Centennial [9.00 %] (Dry Hop 7 days) Hops - 28.35 gm Cascade [5.50 %] (90 min) (First Wort Hop) Hops 11.7 IBU 14.17 gm Centennial [9.20 %] (90 min) Hops 8.9 IBU 42.52 gm Warrior [15.40 %] (60 min) Hops 44.6 IBU 14.17 gm Centennial [9.20 %] (30 min) Hops 4.5 IBU 14.17 gm Columbus (Tomahawk) [14.20 %] (30 min) Hops 7.0 IBU 14.17 gm Columbus (Tomahawk) [14.20 %] (15 min) Hops 3.7 IBU 14.17 gm Centennial [9.20 %] (15 min) Hops 2.4 IBU 14.17 gm Centennial [9.20 %] (0 min) Hops - 14.17 gm Columbus (Tomahawk) [14.20 %] (0 min) Hops - 56.70 gm Cascade [6.00 %] (Dry Hop 7 days) Hops - 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.073 SG	Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.29 %	Actual Alcohol by Vol: 5.47 %
Bitterness: 96.4 IBU	Calories: 229 cal/pint
Est Color: 7.8 SRM	Color: Color
Mash Profile
Mash Name: ** J's Mash **	Total Grain Weight: 29.00 lb
Sparge Water: 6.16 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
** J's Mash ** Step Time Name Description Step Temp 90 min Mash Add 31.90 qt of water at 166.4 F 153.0 F 45 min Sparge Add 17.00 qt of water at 207.2 F 170.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 21.0 days
Storage Temperature: 52.0 F
Notes
One keg dry hopped with Cascade (Sweeter Tasing). One keg dry hopped with Centennial *SG=1.050? ran low on water for mash, make sure to fill HLT up all the way to achieve desired amoung for sparge and post clean-up *2000ml water to 200g light DME with 1056, Starter boiled over and lost some volume (maybe 100-200ml) *screwed up and forgot the warrior so the hop additions are as shown and not correct. Make sure to use original recipe next time. *ran hot water but not boiling throught the chiller. next time make sure to sanitize chiller with boiling wort. 7:27pm 90 min addition 7:50 60 min addition 8:20 30 min addition 8:36 15 min addition, whirl floc ran water with chiller on low and only chilled to 90°, sat overnight to chill in fridge, pitched next evening 10:17 done with clean-up for the night, finished in the AM 8/10/10_ Fermentation is going strong 8/14/10_11:30 pm dry hopped 5 gal. carboy 3.4 oz of fresh hops from the hopyard (Mostly Nugget, the yard was pretty dried up) and 1.32 oz of centennial (aged and bought from guy going to Seattle). Will wait to dry hop the 6 gal because of the difference in fermentation activity. 8/15/10_5:45 still gradually raising temp. to 70° at this point. 8/16/10_1:15 Temp is 71° according to the 6 gal. temp strip, setpoint for controller is 70°. fermentation is slowing and I will add 2.25 oz cascade dryhop (leaf) within the hour. 11/07 cascade @ 6.6%AA makes me consider adding more hops from 3 oz bag. I will add the entire 3 oz. for dry hop to 6 gal. 8/19/10 Temp is 71°. Noticing a build up of white scale on the inside of the 5 gal carboy and lightly developing in the 6 gal so far. Fermentation is continueing with a bubble per sec at this point. -Bacchus doesn't have Carared so I went with Crystal 20
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belgian wit recipe

http://pintofnoreturn.com/viewtopic.php?f=9&t=35

Garrison Witbier 

Type: All Grain
Date: 2/23/2010 
Batch Size: 11.00 gal

Ingredients

Amount Item Type % or IBU 
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.0 % 
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.8 % 
7.50 lb Wheat, Flaked (1.6 SRM) Grain 37.5 % 
2.25 lb Oats, Flaked (1.0 SRM) Grain 11.3 % 
1.00 lb Acid Malt (3.0 SRM) Grain 5.0 % 
0.50 lb Munich Malt (9.0 SRM) Grain 2.5 % 
0.75 oz Magnum [14.00%] (90 min) Hops 19.6 IBU 
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc 
2.00 gm Chamomile (Boil 5.0 min) Misc 
22.00 gm Coriander Seed (Boil 5.0 min) Misc 
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat 


Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG 
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG 
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 6.1 % 
Bitterness: 19.6 IBU Calories: 226 cal/pint 
Est Color: 3.4 SRM Color: Color 

Mash Name: Double Infusion, Medium Body Total Grain Weight: 20.00 lb 

Name Description Step Temp Step Time 
Protein Rest Add 3.86 gal of water at 133.8 F 122.0 F 15 min 
Saccrification Add 3.85 gal of water at 191.4 F 153.0 F 60 min 
Mash Out Add 3.37 gal of water at 202.8 F 167.0 F 10 min 

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4

#009 Belgian Ginger Wit

#009 Ginger Wit

Witbier

 

Type: All Grain	Date: 4/17/2010
Batch Size: 10.00 gal	Brewer: Jeremiah
Boil Size: 13.20 gal	Asst Brewer: James
Boil Time: 90 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 47.0	Brewhouse Efficiency: 72.00
Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.
Ingredients
Amount Item Type % or IBU 13.00 lb Pale Malt (2 Row) Bel (2.4 SRM) Grain 59.87 % 8.50 lb Malted White Wheat, Flaked (1.6 SRM) Grain 39.14 % 0.22 lb Acid Malt (3.0 SRM) Grain 0.99 % 56.70 gm Saaz [6.70 %] (75 min) Hops 30.0 IBU 85.05 gm Tettnang [4.70 %] (60 min) Hops 31.6 IBU 1.73 oz Coriander Seed (Boil 5.0 min) Misc 1.73 oz Orange Peel, Bitter (Boil 5.0 min) Misc 4.00 oz Ginger Root (Boil 2.0 min) Misc 1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale 1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.53 %	Actual Alcohol by Vol: 4.69 %
Bitterness: 61.6 IBU	Calories: 218 cal/pint
Est Color: 4.2 SRM	Color: Color
Mash Profile
Mash Name: ** J's Single Step Mash	Total Grain Weight: 21.72 lb
Sparge Water: 9.82 gal	Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
** J's Single Step Mash Step Time Name Description Step Temp 60 min Mash In Add 27.14 qt of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
SG=1.084 @ 74F OG=? I don't think 1.049 is correct, I could feel this after 1 serving future notes: try adding ginger to secondary for more of a "hot ginger" taste Belgian Wit yeast was better in the end, However, the Abbey might have been contaminated. Look for chamomile next time to add to the batch. And maybe seeds of paradise too.
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The Upgraded Brewery

During the mounting process one of the balancing pumps fell resulting in an unfortunate head breakage. I figured ebay was the place to go for my stainless upgrade from the CHUGGER people. I have noted a slower output rate from the stainless, but I am more comfortable pushing cold wort through it over the poly. It was a rough first brew day but I am sure with a few brewdays I will be running this thing like a well tuned machine (who are we kidding, every brewday is different and I still need to finish the gas rail before I can call this project complete).

Thanks Swagman for the nice metal work, I know stainless can be a pain from what I understand. (This guy also does tri-clamps if you are interested)

The Herms coil was bent using my hands, a 90° pipe bender, and my weber grill for as a heat source to keep the stainless malleable. I recommend Silicone kitchen mitts for handling the hot tubing. The compression fittings were a real pain to work with. I recommend slipping them on both ends before any bending. Once that stainless bends it's no longer a smooth circle and it can be a serious bugger to shove it together

As always, feel free to ask any questions. I will attempt to get you answers.

note: I also found a great deal on ebay for the 5/8" stainless compression fittings for the copper counterflow chiller from morebeer at a great deal. I've been following the lead from http://theelectricbrewery.com/ lately and found them extremely resourceful.