Friday, October 2, 2009
Today's Project
http://brewing.lustreking.com/gear/johnsoncontroller.html
well, it was more of a study sessions as I recall.
well, it was more of a study sessions as I recall.
Thursday, October 1, 2009
Refractometers
Here is some information about refractometers I ran across back in October. It's still on my shopping list though and malts and hops have priority. I mean, what's the use of it if I don't have any beer to study!
http://reefkeeping.com/issues/2006-12/rhf/index.php#15
http://reefkeeping.com/issues/2006-12/rhf/index.php#15
Spaten Stein Night and Dave
Lagunita's IPA
Founders Dirty Bastard : Scottish Style Ale
Spatan Octoberfest (and the stein to take home)
Willie Nelson : just in time to hear "On the Road Again"
Dave Matthews Band
Tuesday, September 29, 2009
WHAT A SHAME
It's a sad day when one of these hit's the trash, and to twist the knife a little deaper, I had left it at work while I was at the Saucer during Saturday evening.
Monday, September 28, 2009
Thinking of "Growing your Own"?
Here are some rough notes I have taken over the last year while putting our garden together...
Growing Hops
Cascade grow great everywhere
Plant with early spring Peas
Can withstand a little frost
If planted early, then throw a bit of mulch, leaves, or ground cover to protect from frost
Plant rhizomes immediately after arrival
Up to 6 rhizomes (actually this count is for the nodes) in one hole to make sure one yields
Mound in hills
Roots grow 12’ deep (yes, FEET) and can be very difficult to get rid of if desired. They die back every winter under the ground and then returns in the spring.
Never have standing water at the base
YES to compost
Won’t produce cones under if growth is 5’
Vertical Growth is the best, but Horizontal is ok.
Don’t overcomplicate
Bines (not vines) can climb up string even wire (twine is great) but not a wall.
They grow clockwise
Wrap them 2 times at base and it should continue
MAX Sunlight
15-18 hours is great
some varieties are less tolerable to heat
high bittering = more tolerable
less bittering = less tolerable
2-3 bines per string
6 best bines per plant
cut back the bush @ the soil which will grow @ the base to prevent fungul diseases
prune 2-3’ from the base up the bine
Bines can grow to 1” diam. Thick
We set up a 1000 gallon rain barrel at the base of the barn and would fill it with a descent amount of rainfall in a single day! A sump pump was placed inside and would run constantly with a drip line that carried the rain water to the garden. We spent a day trenching the line and have an automated watering system at a rate of less than? must confirm with literature.
Heavy watering the first year but not to the point of damp soil
No sprinkler (wet foliage)
Use watering can/bucket
Can water hops with spent chiller water
Fungal Disease / Pests
Powdery mildew kills hops (looks like powdered sugar) Can be pruned piece by piece but remove it from the growth site entirely
Spider-mites
Aphids (lady bugs will kill the aphids)
Harvest Time
Too early = really grassy (Green)
Too late = skunky (brown)
Very mature on the top
New Growth on the bottom
2 week window period for picking duration
look for the yellow glands = prime = very pungent , cone drys out and becomes papery drys out a bit. Don’t pick them all…pick some and leave some during the first year to get a feel for what is prime growth. Experiment the first year and be prepared to make mistakes.
“go to your friends garden and squeeze their cones” learn the right feel/touch
Don’t under-dry
Don’t over-dry (yellow glands should still hold together)
At dying season, cut back (they will appear dead at this point) after being cut they will suck back in to the ground and return in the spring.
DRYING
100-140^ f > below 10% moisture to prevent mildew
weigh before and after (try to over dry vs under-dry)
maybe try a few and find a crumbling point.
dry in dark to prevent oxidization (out of sunlight)
about 24 hours at approx. summer weather day with circulating air (garage, with screened frame, and fans)
plant horizontal (it’s the way they were growing naturally)
Don't even think about taking our hops....we have a big Guard Dog!
Before you know it...Hops you will be a baggn!
Growing Hops
Cascade grow great everywhere
Plant with early spring Peas
Can withstand a little frost
If planted early, then throw a bit of mulch, leaves, or ground cover to protect from frost
Plant rhizomes immediately after arrival
Up to 6 rhizomes (actually this count is for the nodes) in one hole to make sure one yields
Mound in hills
Roots grow 12’ deep (yes, FEET) and can be very difficult to get rid of if desired. They die back every winter under the ground and then returns in the spring.
Never have standing water at the base
YES to compost
Won’t produce cones under if growth is 5’
Vertical Growth is the best, but Horizontal is ok.
Don’t overcomplicate
Bines (not vines) can climb up string even wire (twine is great) but not a wall.
They grow clockwise
Wrap them 2 times at base and it should continue
MAX Sunlight
15-18 hours is great
some varieties are less tolerable to heat
high bittering = more tolerable
less bittering = less tolerable
2-3 bines per string
6 best bines per plant
cut back the bush @ the soil which will grow @ the base to prevent fungul diseases
prune 2-3’ from the base up the bine
Bines can grow to 1” diam. Thick
We set up a 1000 gallon rain barrel at the base of the barn and would fill it with a descent amount of rainfall in a single day! A sump pump was placed inside and would run constantly with a drip line that carried the rain water to the garden. We spent a day trenching the line and have an automated watering system at a rate of less than? must confirm with literature.
Heavy watering the first year but not to the point of damp soil
No sprinkler (wet foliage)
Use watering can/bucket
Can water hops with spent chiller water
Fungal Disease / Pests
Powdery mildew kills hops (looks like powdered sugar) Can be pruned piece by piece but remove it from the growth site entirely
Spider-mites
Aphids (lady bugs will kill the aphids)
Harvest Time
Too early = really grassy (Green)
Too late = skunky (brown)
Very mature on the top
New Growth on the bottom
2 week window period for picking duration
look for the yellow glands = prime = very pungent , cone drys out and becomes papery drys out a bit. Don’t pick them all…pick some and leave some during the first year to get a feel for what is prime growth. Experiment the first year and be prepared to make mistakes.
“go to your friends garden and squeeze their cones” learn the right feel/touch
Don’t under-dry
Don’t over-dry (yellow glands should still hold together)
At dying season, cut back (they will appear dead at this point) after being cut they will suck back in to the ground and return in the spring.
DRYING
100-140^ f > below 10% moisture to prevent mildew
weigh before and after (try to over dry vs under-dry)
maybe try a few and find a crumbling point.
dry in dark to prevent oxidization (out of sunlight)
about 24 hours at approx. summer weather day with circulating air (garage, with screened frame, and fans)
plant horizontal (it’s the way they were growing naturally)
Don't even think about taking our hops....we have a big Guard Dog!
Before you know it...Hops you will be a baggn!
Thursday, September 24, 2009
Hops in the Mail!!!
Ordered 9/24/09 Thursday
| Quantity | Name | |||
|---|---|---|---|---|
| 1 | Centennial 1lb *One Week Sale* | |||
| 1 | Tomahawk (Columbus) 1lb *One Week Sale* | |||
| 1 | Simcoe 1lb (2007 crop) *One Week Sale* | |||
| 1 | Willamette 1lb *One Week Sale* | |||
| 1 | Warrior 1lb *One Week Sale* |
Now it's time to figure out some recipes!
Update: Hops Arrived 9/28/2009 Monday - Fast Shipping! (Over the Weekend)
Wee Heavy Recipe
I think this will be my first Wee Heavy recipe. I love this club and have had great experience with the 2 recipes I have borrowed thus far.
Thanks Maltose Falcons!
Wednesday, September 16, 2009
2 days after bottling and ...
Swamp Bog Porter : 6th Batch
turned flat but with extremely mildly carbonated touch
coffee characters (maybe more like coffee grinds, we will have to wait and taste again later)
maybe a bit of caramel and maple
Monday, September 14, 2009
The beer just keeps coming...
Not fun when you are bottling your homebrew though.
Batch 6: Porter FG 1.020
added 2.75 oz by weight to 2 cups water for bottling 5 gallons
added 2.75 oz by weight to 2 cups water for bottling 4 gallons
Batch 5: Oaked DIPA
added .75 oz by weight to 1/4 cup water for bottling 1.5 gallons (what was left after a few samples)
- there are still 5 gallons of the DIPA (un-oaked) waiting to be bottled; was considering the keg route but who am I kidding, that was over a month ago.
Thursday, September 10, 2009
Delirium Tremens Glass Night!
2009.09.09
It was a comfortable summer evening at the saucer when Gina, an old highschool friend, came in to town to celebrate here 30th Birthday and introduced me to Delirium Tremens while at the Saucer. It was during the start of my beer snobbery and I loved (as I do often now) new beer to explore. I loved the beer, and my wife took special notice to the glass. As a fan of elephants she loved the glass and wanted one right away. When we inquired to the availability, there were none to spare. It was recommended that we come to glass night to get our hands on one (or three in our case, sorry Show-Me-Beer I would have ordered you one if I had known).
Belgian Strong Pale Ale _ 8.5%
A: A nice clear golden color with soft white foamy head that laces nicely as you drink it.
S: Smells of sour dough bread, tart green apples, and a hint of mild spice.
T: There is a bit of bite from the carbonation in the front with a nice tranforming flavor. It would travel to the middle of your tongue with the tart apple fruitiness and then finish by reaching the back corners of your tongue with a cherry lace.
B: Light in body, but that changed with the temperature. As it warmed it grew bigger and more enjoyable.
D: You can have a few of these but I would recommend taking your time as Belgian Beers are meant to be sipped; this wasn't tapped from the rockies.
It was a comfortable summer evening at the saucer when Gina, an old highschool friend, came in to town to celebrate here 30th Birthday and introduced me to Delirium Tremens while at the Saucer. It was during the start of my beer snobbery and I loved (as I do often now) new beer to explore. I loved the beer, and my wife took special notice to the glass. As a fan of elephants she loved the glass and wanted one right away. When we inquired to the availability, there were none to spare. It was recommended that we come to glass night to get our hands on one (or three in our case, sorry Show-Me-Beer I would have ordered you one if I had known).
Belgian Strong Pale Ale _ 8.5%
A: A nice clear golden color with soft white foamy head that laces nicely as you drink it.
S: Smells of sour dough bread, tart green apples, and a hint of mild spice.
T: There is a bit of bite from the carbonation in the front with a nice tranforming flavor. It would travel to the middle of your tongue with the tart apple fruitiness and then finish by reaching the back corners of your tongue with a cherry lace.
B: Light in body, but that changed with the temperature. As it warmed it grew bigger and more enjoyable.
D: You can have a few of these but I would recommend taking your time as Belgian Beers are meant to be sipped; this wasn't tapped from the rockies.
Sunday, September 6, 2009
Swamp Bog Porter
Session 6 was long but successful (thus far), now it's time for the all important fermentation.
Ferment Temp Log
Day 0_dropped ice cubes all over the demijon to drop temperature
Day 1_12:00 - 68F
Day 1_12:00 - 68F
Day 1_13:30 - no activity, shook demijon; no sign of yeast, flat black porter
Day 1_14:10 - fermentation is taking place (withing 20 min of shaking)
Day 1_16:24 - activity within every 10 sec; layer of yeast on top going to work!
Day 1 _17:10 - 70F, good activity, shook again just because.
Day 1 _20:12 - 72F, added water in zip lock bags to drop temp. I will freeze them over night to create reusible ice cubes to drop temp as needed.
Day 1_22:57 - 72F, relocated cold water bag, moving along nicely, I wasn't ever aware of the constant little gas stream flowing out of the keeper until now.
Day 2_12:00 - 74F, Temp is beyond threshold but still active
Day 2_16:00 - 74F, outside temp = 78F, low activity, new icebag
Day 2_16:02 - 72F, bag dropped temp I guess
Day 3_06:20 - 76F, what threshold? crossing fingers and hoping for strong yeasties
Day 3_23:00 - 77F, Climbed to 78F at the least during today, I am very concerned about the alcohols (fusals?) with this batch. I do however think it will be a good study with me being concerned enough to log the progress. I think there will come a time that this house will be able to ferment a beer successfuly during the fall and spring months, and best results with a warming belt during the winter months (but that will make for one heck of a cold brew day).
Day 4_06:21 -77F, shook, foamed up but I am afraid that the yeast my have died by now.
Day 5_ AM - 76F, no activity
Day 5_19:15 - 76F, FG at this point is 1.020, I recall hitting a 1.078 for the OG but can't find my notes (not good, I thought I noted them online). ABV would be 7.7% with this records (I also made this as an 8 gallon batch and carried 11? gallons over to the boil kettle but bottled 9...we have always ballparked this it seams, or at least I have).
I see a sight glass is in my future...
Friday, September 4, 2009
Planning Session 7
http://archive.maltosefalcons.com/recipes/20070202.php
| STEPHEN'S TANGERINE IPA | ||||||||||||||||||||||||||||||
| Our other club winner of the month is relatively new member, Stephen Linsley and his all Summit hop IPA. Summit is a new "dwarf" high alpha acid (17%AA) variety hop that is reputed to have strong citrus notes particularly Tangerine. | ||||||||||||||||||||||||||||||
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| Recipe Index | Promash File | ||||||||||||||||||||||||||||||
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| Grains, Extracts, Sugars | ||||||||||||||||||||||||||||||
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| Hops | ||||||||||||||||||||||||||||||
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| Yeast | ||||||||||||||||||||||||||||||
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| Mash Schedule | ||||||||||||||||||||||||||||||
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Thursday, September 3, 2009
Grand Teton Brewing Co. E.S.B.
I think of a Super PALE too bitter, then again, my pallette is shot
after working with my DIPA from keg to keg, co2 testing (never really
played with the kegging system before)
through anything after a bit of "tasting". Some pours were too much
(all pours were too much, who am I kidding, this is room temp beer -
80F).
It seems to be a bit over oaked and thought I could bottle
a few for storage and serve the rest. The other 5 gallons of non-oaked
DIPA can be bottled at a later time because the stuff is wicked and I
can't drink it within a months time. I tried filtering from one keg to
the next and it worked but not as well as I would have hoped. This is
a 1.0 micron filter that left hop residue in the next glass from the
filtered keg. However, it did filter the beer considering the gunk left on
the filter as you can see.
filter and see how that processes through.
after working with my DIPA from keg to keg, co2 testing (never really
played with the kegging system before)
through anything after a bit of "tasting". Some pours were too much
(all pours were too much, who am I kidding, this is room temp beer -
80F).
Ok, I think I should move to the DIPA for a minute since it is on my
mind. I am having people over for brewday #6 Saturday and thought it
would only be right to have something to serve. I decided on the Oaked
Double IPA.
It seems to be a bit over oaked and thought I could bottle
a few for storage and serve the rest. The other 5 gallons of non-oaked
DIPA can be bottled at a later time because the stuff is wicked and I
can't drink it within a months time. I tried filtering from one keg to
the next and it worked but not as well as I would have hoped. This is
a 1.0 micron filter that left hop residue in the next glass from the
filtered keg. However, it did filter the beer considering the gunk left on
the filter as you can see.
filter and see how that processes through.
Thanks for making me take the time to write this out KCHOPHEAD, I am
aware that I am actually being followed now, I'm sure that I can get better at this; even if this attempt does suck.
The wife is out of town for the holiday weekend in Florida leaving me home
alone with kids and a great Saturday to BREW!
Back to the ESB
...and I am a complete rookie if you haven't noticed. My pallet is crap
but I am known for cooking my ass off (although there is always more to learn).
A: a bit hazy, dark and malty
S: Too high in the alpha hops if you ask me, I understand "extra" but
too much for me.
T: Acidic, very bitter, unbalanced hop content I think
F: At a cooler temp (and probably sober too) there was a metallic,
coppery after taste that I don't notice now at room temp
D: I don't think I will be buying anymore. I would prefer (from a
commercial brewery) a better balanced brew. If I had brewed it, I
probably would have let it age and tasted it a year later. With that
in mind, I grabbed one for a mixer sixer and it will be the last that
I buy.
note: Don't tell my wife there was some Bitch's Creek leakin' in the
kitchen while she was gone.
Who likes discounts?
Brewingwarehouse.com
-bnarmy
= 10% disount
Niko's Brew
-brew?
Williamsbrewing.com
- brew
=$5 off purchase of $50 or more
Session 6 is approaching
Weather permitting, I will be brewing my Imperial Porter again that I failed miserably somehow at hitting my OG the first time around (also my first batch ever). My OG limped to 1.055 instead of breaking through to it's planned 1.099 destination. I have 40 gallons under my belt and my last beer (DIPA) is by far my favorite yet. I was able to hit a 1.086 OG and I'm sure it had nothing to do with the 3lbs of sugar added to the boil. 8) I must add though, I do have a few of the porters stashed away and it has aged very nicely over time and look forward to cracking a bottle open during brew day.
I plan on having a bit of the DIPA available for those that join me during the session, as well as a few other respectable beers. I will need to quickly carbonate some DIPA before the weekend hits and that will be an experiment of it's own. I figure the Oaked version will be had since the dryhops fell to the bottom of the keg when I attempted to recover them last weekend (fishing line was cut at the keg seal). I also noticed that 1 oz of hops in the strainer becomes greatly under utilized and saturated to the point that they become wet and expand so tightly that there is no wort contact with the hops in the center of the screened ball (2" stainless ball strainer).
The most I have fit in to the 10 gallon mashtun at this point is 28.49 lbs of grain for a 10 gallon batch of the DIPA. I don't think I can fit much more considering I have to add water to that as well. I think a limit of 30lbs is completely maxed out and I love taking things to an extreme so that might be what I have to do. This should yield an 8.5 gallons of the Imperial Porter and we can hope for the best by not overflowing. I hope to resolve this issues by converting one of the keggles to a Mashtun and set up a RIMS or HERMS system. I have exhausted my budget for supplies this year and will have to wait until 2010 for this upgrade; as well as a Mill Grain. If anyone out there has any experience with PIDS or Heatstick construction drop me a line, I may need some assistance.
So for now, put your shoes back on and stop dancing for rain this weekend, I need to brew. in lbs
2 row 23.3
Carapils 0.8
Black Patent 0.4
Crystal 60 1.7
Munich 1.7
Pale Chocolate 1.3
Honey Malt 0.8
Total 29.988
refer to label IMPERIAL PORTER for related posts
Random Facts
Moderate drinking by women may decrease chances of osteoporosis. -Spanish scientists per BBC
Survey says: The average video game players (World of Warcraft) are middle-aged, over-weight, and depressed. -MSNBC
Tuesday, September 1, 2009
Boulevard Brewery
VIP Tour by
Hosted by:
-Brewmaster Steven Pauwels and Restauraterur
Three Course Lunch
Brewmasters Luncheon - Bluestem
Souvenir Pint Glass
Tickets $35 ea.
HOPS!!!!
Over 2 Pounds of hops have just been shipped and I can't wait to smell those pellets this weekend during the first brewday at home!
NOTE: Niko's brew discount code: bnamry
Stone Arrogant Bastard Clone
Stone Arrogant Bastard Clone
It was a miss, but I would imagine it to be a good beer considering who brewed it (Tasty).
It was a miss, but I would imagine it to be a good beer considering who brewed it (Tasty).
An Angle on Recipe Building
Grab 100 grains of Malt broken down by a percentage of the grain bill and gind in a coffee grinder (or malt grinder) and make a TEA to sample your wort. You will end up with a rough idea of your future beer. You can even throw in a few hops if you have some laying around (I would recommend flowers vs. pellets).
I imagine you will pick up a some tannins but why the hell not give it a try.
I think I might have to start trying this at work! That will definately start a conversation or two!
courtesy of Jamil ZainasheffMonday, August 31, 2009
Friday, August 28, 2009
In the kitchen with Nick
Sam Adams Octoberfest 2009 ?
New Belgium Hoptoberfest 2009 6.0%
reminds me of Mighty Arrow except this has more body and malt. two thumbs up!
Bell's Porter 2009 5.6%
A Deep Black
S Great coffee aroma, chocolate
T Chocolate turns to bitter chocolate with a coffee finish
M Felt great in my mouth ha I just forgot about this one and I will do better next time. but as I recall the beer felt in line with a great stout/porter.
D Awesome, I could drink these all night long
Founder's Double Trouble 2009 note: not the wisest decision to end the evening with this beer
Chipotle Stuffed Pork with Creamy Potatoes
Thursday, August 27, 2009
Tuesday, August 25, 2009
FLYING SAUCER BEER JOURNAL
6.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
5.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
4.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
3.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
2. Avery IPA
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability: I really can't say that I enjoyed this beer. I am not drinking it at this time, so maybe it requires a third and final chance before leaving it on the shelf for good.
1.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
5.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
4.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
3.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
2. Avery IPA
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability: I really can't say that I enjoyed this beer. I am not drinking it at this time, so maybe it requires a third and final chance before leaving it on the shelf for good.
1.
Appearance:
Aroma:
Mouthfeel:
Taste:
Finish:
Drinkability:
Welcome to the UFO Club!
Welcome to the Club
Congratulations and Thank You for joining the Club! I'm Captain Keith, the FS Beer Guru, and I'd like to explain some things about our UFO Club…
Here is how it works!
- The goal is for you to try 200 unique brews and find some favorites along the way that you would not normally try on your own. Have an open mind as you try new styles and remember, if it wasn't GOOD, we would not be carrying it!
- By now, your card has been activated and will work in ANY of the Flying Saucer Locations. Simply log onto the Kiosk computer by swiping your card.
- While at the Saucer, you can access the kiosk, search for beers and print the ones you would like to try. We will only credit THREE beers per day to your account. In fact the software limits each member to 3 beers in a 24 hour period. This is for your safety. Please hand the chits (print outs) to your server upon ordering. Always turn in the beer you actually drank.
- I encourage you to read the beer descriptions at the kiosk as time allows. You can also view and print them from the website. If you wish to print your chits at home and bring them in, you can do that as well. It speeds things up!
- When accessing the website, your initial password is beerknurd - you can change it to something else whenever you want. You may also update your e-mail address if it should ever change. You can verify your beer credits on-line - just allow 24 hours for them to post.
- Along your journey, we will send you e-mail notices of upcoming events, specials, beer tastings, free birthday beers and special Flying Saucer brewery night glasses that are coming up! You will have the opportunity to take a Captain Keith Quiz with each specialty brewery night video e-mail. If you pass, you will be able to print a coupon for some free stuff at the Flying Saucer.
- If you are having trouble with the kiosk, ask for a manager and let us walk you through the system. Generally, we can fix your problems immediately.
- We will reward your efforts along the way:
§ 50 beers, you will receive a FREE PINT - print the chit and hand it to your server
§ 100 beers, you will receive a FREE BIGGIE beer
§ 150 beers, you will receive a Flying Saucer Hat
§ 200 beers is the Ultimate Goal: we will hang a Brass Plate in the Ring of Honor with your name on it AND host a $100 party for you and your friends to come and see the unveiling of your plate.
- You must notify your server and the manager when you reach the 200th beer. At that time, we will give you a form to be filled out with the information you would like written on your plate and we will set up a date and time for your plate party.
- Note: as a member, you never have to pay a cover charge - just show your U.F.O.
3 beers down
Monday, August 24, 2009
Sunday, August 23, 2009
Odell St. Lupulin Extra Pale Ale
2009.08.20
I was down at the Flying Saucer last Thursday for Tap night, and it was a great time. I will have to finish this later
joined the club
"American Flight"
Anchorsteam lager
Boulevard Wheat
Avery IPA
Rogue DeadGuy?
Russion River Imperial Stout?
Delerium Tremens
?Belgium (Unnamed during current thought)
O'Dells St. Lupulin
Schlafly's Barlywine
DRYHOPPING & OAKING
2009.08.21
UPDATE: Kaufman Imerial IPA
Today I exchanged the 5lb CO2 tank and have added begun dryhopping the Kaufman Imperial IPA. There is a full 5 gallon keg and roughly 3 gallons in the second. I will be taking advantage of the kegs more this time. I have been curious to recreate something similiar to the
Oaked Un-Earthly Pale Ale by Southern Tier. So I have also added an ounce of oak cubes from morebeer.com to the 3 gallon keg to try it out. I will let this go for a week or so (depends on Leland's schedual and when I can make it back over there) and then start dryhopping the copper monster. It is mellowing out over time and I look fwd to moving to the bottling stage with that brew.
Oaked Un-Earthly Pale Ale by Southern Tier. So I have also added an ounce of oak cubes from morebeer.com to the 3 gallon keg to try it out. I will let this go for a week or so (depends on Leland's schedual and when I can make it back over there) and then start dryhopping the copper monster. It is mellowing out over time and I look fwd to moving to the bottling stage with that brew.
Tuesday, August 18, 2009
DIPA: from the demijon to the kegs
2009.08.15
The sample was MUCH better than the copper monster which was supposed to be the Rogue I2PA clone (I have my suspicion that morebeer may have shorted me some of the grain bill and the milled grains expired during storage in the laundry room over 2 months). The latest DIPA has a much better flavor yet the presence of alcohol is a bit obvious. With the OG hitting 1.086 and an FG of 1.010, I apparently reached an ABV of 10%. My personal goal obtained, now for the hot alcohol to chill out over the next few weeks and a bit of dry hopping I may have a nice DIPA to be proud of.
The Copper Monster is getting better and I will be dry hopping it at the same time.
I decided to move the 8+ gallons to the kegs for simplicity. Little did I know I was down to my last ounces of CO2 and it was going to be a long day. I first had to clean them with PBW, then Starsan them. I don't even think I got the second keg full of PBW before running out gas (good to know I can go down the street and exchange a 5lb tank at AIRGAS for $13.55 from now on). I had to siphen the rest of the solutions from tank to tank (not hitting the interior of the dipstick from what I would assume, so it is a bit scary to lose all that beer). I hope it all works out well. Carl, Jeff, and Leland were able to bottle Carl's 5 gallons of Moose Drool Clone and 5 Gallons of Leland's Stout in the time that it took me to clean the kegs (how embarressing).
I have decided I want to just store/age my beer in kegs while they are available and get a counter-pressure bottle filler to allow me to ration my beer and let it age a bit.
Man I love beer, and I enjoy making it…does anyone want to volunteer to clean though????
The sample was MUCH better than the copper monster which was supposed to be the Rogue I2PA clone (I have my suspicion that morebeer may have shorted me some of the grain bill and the milled grains expired during storage in the laundry room over 2 months). The latest DIPA has a much better flavor yet the presence of alcohol is a bit obvious. With the OG hitting 1.086 and an FG of 1.010, I apparently reached an ABV of 10%. My personal goal obtained, now for the hot alcohol to chill out over the next few weeks and a bit of dry hopping I may have a nice DIPA to be proud of.
The Copper Monster is getting better and I will be dry hopping it at the same time.
I decided to move the 8+ gallons to the kegs for simplicity. Little did I know I was down to my last ounces of CO2 and it was going to be a long day. I first had to clean them with PBW, then Starsan them. I don't even think I got the second keg full of PBW before running out gas (good to know I can go down the street and exchange a 5lb tank at AIRGAS for $13.55 from now on). I had to siphen the rest of the solutions from tank to tank (not hitting the interior of the dipstick from what I would assume, so it is a bit scary to lose all that beer). I hope it all works out well. Carl, Jeff, and Leland were able to bottle Carl's 5 gallons of Moose Drool Clone and 5 Gallons of Leland's Stout in the time that it took me to clean the kegs (how embarressing).
I have decided I want to just store/age my beer in kegs while they are available and get a counter-pressure bottle filler to allow me to ration my beer and let it age a bit.
Man I love beer, and I enjoy making it…does anyone want to volunteer to clean though????
Wednesday, August 5, 2009
SPARGING PODCAST
Sparging Podcast
There are 3 categories-
1. Fly Sparge (adding water to top of mash while sparging to keep mash covered w/ water)
2. Batch Sparge (empties all of the wort in to the boil kettle before adding more sparge water)
3. No Sparge (empties all of the wort in to the boil kettle and adds water directly to the boil kettle to reach goal volume)
Hazy Wort is caused by non-converted sugars
Opening the valve to max opening creates a vacuum which can compact the grain and can cause a “stuck sparge”
Fix the “stuck sparge” by adding the liquid to the top and stirring the grains again to circulate the mash. Then slowly open the valve again.
Sparge rinse with 170-175F degree water (hotter = greater extraction)
NO BATCH
- Greater quality wort
- Lower efficiency
- Richer flavor
More Sparge
- Grainer flavor
- Higher efficiency
Stop Sparging around 1.012 pre-boil gravity
As PH rises, tannin extraction increases
Sparge time/rate
- Slower/longer increases efficiency
- Faster/shorter rate reduces efficiency
Monday, August 3, 2009
BREW #5: Brewed a DIPA over this past weekend!
Brewday #5
2009.01.08
Modified DIPA recipe from Maltose Falcons California Homebrew Club Site
http://www.maltosefalcons.com/recipes/20070301.php
-OG 1.082 @ 70^ (we are guessing @ 60^ we would end up with about 1.086-1.088 based on the fact that we had witnessed a .004 change in 10^ difference from 80^ --> 70^)
-Water heating at 4pm and ended session @ 11pm w/ cleanup
-Modified Recipe to fit mashtun
-Sparged approx. 10 gal, ended up with about 8 wert after boil.
-Remember to use strainer when using keg as a boil pot and using pellet hops (they keep clogging the out>spout)
16.2 lbs 2 Row Pale Malt
6.5lbs Marris Otter Malt
2.0 lbs Munich Malt
2.0 lbs Cane Sugar
1.5 lbs Crystal 55L
1.0 lbs Wheat Malt
.75 lbs Crystal 150L
27.95lb total in to Mashtun
In regareds to sugar addition:
(2lbs sugar in to boil kettle, next time wait for boil to prevent burning to bottom of kettle. However, burning did not occur.)
Hops (reduced 20% for recipe due to reducing Base malt 20% for max. volume allowance in Mash Tun)
90 min 1.2 oz. Cacade Whole 5.75%
61 min 0.8 oz. Chinook Whole 13% 1 91
60 min 1.8 oz. Warrior (Used Magnum, Warrior wasn't available) Pellet 15.65%
1 min 0.8 oz. Amarillo Pellet 10%
Dry Hop 2.0 oz. Amarillo Pellet 10%
Modified boil time from 130 min to 90 min.
I think that we would top out Mash Tun Volume @ 30lbs of Grain on a Hot day, and 25lbs in the cold of winter. Changes in grain temp and heat transfer as well as to prevent water addition from being too hot to put a halt to sugar conversion (170^).
2009.01.08
Modified DIPA recipe from Maltose Falcons California Homebrew Club Site
http://www.maltosefalcons.com/recipes/20070301.php
-OG 1.082 @ 70^ (we are guessing @ 60^ we would end up with about 1.086-1.088 based on the fact that we had witnessed a .004 change in 10^ difference from 80^ --> 70^)
-Water heating at 4pm and ended session @ 11pm w/ cleanup
-Modified Recipe to fit mashtun
-Sparged approx. 10 gal, ended up with about 8 wert after boil.
-Remember to use strainer when using keg as a boil pot and using pellet hops (they keep clogging the out>spout)
16.2 lbs 2 Row Pale Malt
6.5lbs Marris Otter Malt
2.0 lbs Munich Malt
2.0 lbs Cane Sugar
1.5 lbs Crystal 55L
1.0 lbs Wheat Malt
.75 lbs Crystal 150L
27.95lb total in to Mashtun
In regareds to sugar addition:
(2lbs sugar in to boil kettle, next time wait for boil to prevent burning to bottom of kettle. However, burning did not occur.)
Hops (reduced 20% for recipe due to reducing Base malt 20% for max. volume allowance in Mash Tun)
90 min 1.2 oz. Cacade Whole 5.75%
61 min 0.8 oz. Chinook Whole 13% 1 91
60 min 1.8 oz. Warrior (Used Magnum, Warrior wasn't available) Pellet 15.65%
1 min 0.8 oz. Amarillo Pellet 10%
Dry Hop 2.0 oz. Amarillo Pellet 10%
Modified boil time from 130 min to 90 min.
I think that we would top out Mash Tun Volume @ 30lbs of Grain on a Hot day, and 25lbs in the cold of winter. Changes in grain temp and heat transfer as well as to prevent water addition from being too hot to put a halt to sugar conversion (170^).
Saturday, July 25, 2009
ROGUE HAZELNUT BROWN CLONE
From BYO Clones:
5GAL/ Partial Mash
OG=1.056 FG=1.014
IBUs=33 SRM=32 ABV=5.7
1.75 lbs Coopers Light DME
3.3 lbs. Coopers Light LME (late addition)
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz Crystal Malt (75)
5.6 oz Crystal Malt (120)
3.8 oz Pale Chocolate Malt
7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss
WLP001 or Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring
Steep Grains in 6.3 qts at 154 for 30 min Sparge at 170 with 3.2 qts. Add water to make 3 Gal stir in DME and boil
Add Perle at 60, Saaz at 30, LME and Irish Moss at 15 min
Ferment at 60 degrees for 1 week, add Hazelnut flavor to secondary.
AG Version
Mash 8.25 lbs Pale Malt with specialty malts in 15 qts of water at 153 for 45 min.
Sparge at 170 with enough to collect 6.5 gals. Boil for 90 min and use hopping and fermentation schedule above.
Hope that helps, this is next on my list after my Arrogant Bastard Clone this weekend!
5GAL/ Partial Mash
OG=1.056 FG=1.014
IBUs=33 SRM=32 ABV=5.7
1.75 lbs Coopers Light DME
3.3 lbs. Coopers Light LME (late addition)
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz Crystal Malt (75)
5.6 oz Crystal Malt (120)
3.8 oz Pale Chocolate Malt
7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss
WLP001 or Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring
Steep Grains in 6.3 qts at 154 for 30 min Sparge at 170 with 3.2 qts. Add water to make 3 Gal stir in DME and boil
Add Perle at 60, Saaz at 30, LME and Irish Moss at 15 min
Ferment at 60 degrees for 1 week, add Hazelnut flavor to secondary.
AG Version
Mash 8.25 lbs Pale Malt with specialty malts in 15 qts of water at 153 for 45 min.
Sparge at 170 with enough to collect 6.5 gals. Boil for 90 min and use hopping and fermentation schedule above.
Hope that helps, this is next on my list after my Arrogant Bastard Clone this weekend!
Tuesday, July 14, 2009
Glossary
Acetaldehyde
Diacetyl :Beer sometimes undergoes a diacetyl rest, in which its temperature is raised slightly for two or three days after fermentation is complete, to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle
Polyphenol
Diacetyl :Beer sometimes undergoes a diacetyl rest, in which its temperature is raised slightly for two or three days after fermentation is complete, to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle
Polyphenol
ROOTBEER Recipe
tuely3183
Brewing Apprentice
I have been making rootbeer for years, it started when i was making rootbeer with my grandfather many years ago. over the years i have discovered that the best way to come out witht he best product is to keep it as simple as possible. There are many recipe kits available but most will include corn sugar and yeast, so that the carbonation process is natural. in the beginning step, i would not reccomend this method as it is too hard to come out with a consistent prodict and will not taste like any rootbeer you have ever tasted, you would have to aquire a taste for this rootbeer. The best method like i said before in my opinion is SIMPLE. Go to your local grocery store and purchase rootbeer extract, you will need
*2 ounces of rootbeer extract *(McCormick and Zatarains are the most common brands you would find and through experience they are both terrific. you will also need)
*4 1/2 lbs of sugar
Place the extract, sugar, and one gallon of water in a stock pot and boil for about 15 minutes, or unitl sugar completely dissolves. Then add enough water to equal 5 gallons place in a keg. Only apply about 15 lbs. of CO2 pressure and leave sit for 24 hours to allow full carbonation.
If you are bound or your equipment only allows you to bottle it in order to carbonate it, after the mixture is complete add 1 package of champagne yeast of your choice and only about 8 ounces of corn sugar. the corn sugar will be moostly consumed by the yeast and will settle in the bottom of the bottle. It will give you a somewhat differnet tast but the average person that likes rootbeer will stilllike this product. That is the best advice i can give anyone. Always think SIMPLE.
http://www.brewingkb.com/recipes/homemade-soda-pop-865-page2.html
Brewing Apprentice
I have been making rootbeer for years, it started when i was making rootbeer with my grandfather many years ago. over the years i have discovered that the best way to come out witht he best product is to keep it as simple as possible. There are many recipe kits available but most will include corn sugar and yeast, so that the carbonation process is natural. in the beginning step, i would not reccomend this method as it is too hard to come out with a consistent prodict and will not taste like any rootbeer you have ever tasted, you would have to aquire a taste for this rootbeer. The best method like i said before in my opinion is SIMPLE. Go to your local grocery store and purchase rootbeer extract, you will need
*2 ounces of rootbeer extract *(McCormick and Zatarains are the most common brands you would find and through experience they are both terrific. you will also need)
*4 1/2 lbs of sugar
Place the extract, sugar, and one gallon of water in a stock pot and boil for about 15 minutes, or unitl sugar completely dissolves. Then add enough water to equal 5 gallons place in a keg. Only apply about 15 lbs. of CO2 pressure and leave sit for 24 hours to allow full carbonation.
If you are bound or your equipment only allows you to bottle it in order to carbonate it, after the mixture is complete add 1 package of champagne yeast of your choice and only about 8 ounces of corn sugar. the corn sugar will be moostly consumed by the yeast and will settle in the bottom of the bottle. It will give you a somewhat differnet tast but the average person that likes rootbeer will stilllike this product. That is the best advice i can give anyone. Always think SIMPLE.
http://www.brewingkb.com/recipes/homemade-soda-pop-865-page2.html
Bells Two Hearted IPA clone
BrewGod
Brewing Apprentice
Just found this recipe and thought I would share it. I am thinking about making this my next brew and my first all grain brew.
All Grain Recipe - Bells Two Hearted IPA
::: 1.064/1.012 (5.5 Gal)
Grain Bill (75% Efficiency assumed)
10 lbs. - 2 Row Pale Malt
2 lb. - Vienna Malt
1/2 lb. - Caramel/Crystal Malt (15L)
1/2 lb. - CaraPils
Hop Schedule (47 IBU)
1/2 oz. - Centennial (60 min.)
1/2 oz. - Centennial (45 min.)
1/2 oz. - Centennial (30 min.)
1/2 oz. - Centennial (15 min.)
1/2 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)
*optional*
If you like a bit more hop, use 1/2 oz of Centennial as a First Wort Hop addition
Yeast
Wyeast American Ale II Yeast (#1272) - 1800 ml starter
Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°
Notes
Let this one clear nicely, drink fresh.
Brewing Apprentice
Just found this recipe and thought I would share it. I am thinking about making this my next brew and my first all grain brew.
All Grain Recipe - Bells Two Hearted IPA
::: 1.064/1.012 (5.5 Gal)
Grain Bill (75% Efficiency assumed)
10 lbs. - 2 Row Pale Malt
2 lb. - Vienna Malt
1/2 lb. - Caramel/Crystal Malt (15L)
1/2 lb. - CaraPils
Hop Schedule (47 IBU)
1/2 oz. - Centennial (60 min.)
1/2 oz. - Centennial (45 min.)
1/2 oz. - Centennial (30 min.)
1/2 oz. - Centennial (15 min.)
1/2 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)
*optional*
If you like a bit more hop, use 1/2 oz of Centennial as a First Wort Hop addition
Yeast
Wyeast American Ale II Yeast (#1272) - 1800 ml starter
Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°
Notes
Let this one clear nicely, drink fresh.
ROGUE HAZELNUT BROWN NECTAR CLONE
Hazelnut Brown Nectar Clone
8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001
1/8 oz. Northwestern Extract Hazelnut Flavoring
Mash at 154 F for 60 min.
Add extract at kegging.
I guess they used to use extract from Stearns & Lehman but now use Northwestern. I don't know how dedicated you are to cloning it exactly but if you go the Northwestern website they will provide samples for $5 plus shipping unless you can convince them you're a commercial business and then they'll give it to you for free.
http://www.nwextract.com/
http://www.nwextract.com/ales.html#hazelnut
Thanks FirePitBrew
8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001
1/8 oz. Northwestern Extract Hazelnut Flavoring
Mash at 154 F for 60 min.
Add extract at kegging.
I guess they used to use extract from Stearns & Lehman but now use Northwestern. I don't know how dedicated you are to cloning it exactly but if you go the Northwestern website they will provide samples for $5 plus shipping unless you can convince them you're a commercial business and then they'll give it to you for free.
http://www.nwextract.com/
http://www.nwextract.com/ales.html#hazelnut
Thanks FirePitBrew
DOGFISH 60 MINUTE IPA CLONE
E-mail PM June 15, 2007, 11:17 am
Registered: Oct/26/06
Posts: 938
dartgod
Brewer
60 Minute IPA Clone
( Dogfish Head)
( 5 gallons/19L)
OG= 1.064 FG 1.019
IBU= 60 SRM= 6 ABV= 5.8%
Ingredients
12lb. 15 oz. ( 5.86kg) 2-Row Pale Malt
6.4 oz. (.18kg) Thomas Fawcett Amber Malt
.7 oz/20g Warrior Hops (60-35 minutes)
.28 oz./7g Simcoe Hops (35-25 minutes)
.7 oz./20g Palisade Hops (25-0 minutes)
1 tsp. Irish Moss (15 minutes)
.7 oz./20g Palisade Hops (whirlpool)
.59 oz./17g Amarillo Hops (dryhop)
.59 oz./17g Simcoe Hops (dryhop)
.59 oz./17g Glacier Hops (dryhop)
Wyeast 1187 (Ringwood Ale) or other English Yeast
1.5 qt. starter @ SG 1.030
7/8 cup corn sugar priming
Mash @152 for 60 minutes
Hop with a continuous stream of Warrior hops at a rate of .28 oz. per 10 minutes
you should run out with 35 minutes left
Simcoe till 25 minutes left
Palisade till flameout
Add whirlpool hops end of boil
Cool....aerate...pitch yeast
Ferment @71 and towards the end of fermentation and slowly raise to 74
Hold for 3 days
cool to 68 and add dry hops for 2 weeks
Bottle (I would say to condition for 4 weeks at 70 but I know you
won't be able to do this)
Extract version ( for hop utilization purpose you'll need to boil at least 3.5 gallons)
Steep 1.5 lbs Pale Malt and 6.4 oz.Thomas Fawcett Amber Malt
in 2.25 qts @152 for 45 minutes....rinse with 1 qt 170 water
Bring 4 gallons to a boil
4 lbs.Muntons Light DME ( Entire Boil)
3.3 lbs Muntons LME ( turn off heat and add with 15 minutes left, bring
back to a boil.).....add irish moss and after boil cool and add water to make
5 gallons.....ferment like the all-grain recipe
NOTES: I talked to Jonathan Plise from MoreBeer and he said Dogfish Head used
English Ale Yeast, not Ringwood.........
You will also have a really hard time trying to find Palisade Hops....I don't
even think that they are available to homebrewer's in pellet form (let me know if
you find them in pellets) You will have to order them in plug form which is also
hard to find......The Grape and Granary special ordered them for me and have them
in stock now...... the grape.net . Last year when I made mine I used Cascade in
place of the Palisade and it came out real good. This year I made it with Palisade
and there is not much difference. I also used plugs for all varieties. Remember you
will have to add about 10% more when using plugs.
If you make this beer right you will never be able to tell the difference between it and
the real thing......this is a very good recipe, just remember to keep the hopping rate
steady and even....a few plinks of hops at time is how I did it and make sure you
have everything ready because you will be busy during the entire boil........
If you want to buy the March/April 2006 back issue of Brew Your Own it has instructions
on how to make a continuous wort hopper....The Zopinator......and the recipes.
Thanks Dartgod!
Registered: Oct/26/06
Posts: 938
dartgod
Brewer
60 Minute IPA Clone
( Dogfish Head)
( 5 gallons/19L)
OG= 1.064 FG 1.019
IBU= 60 SRM= 6 ABV= 5.8%
Ingredients
12lb. 15 oz. ( 5.86kg) 2-Row Pale Malt
6.4 oz. (.18kg) Thomas Fawcett Amber Malt
.7 oz/20g Warrior Hops (60-35 minutes)
.28 oz./7g Simcoe Hops (35-25 minutes)
.7 oz./20g Palisade Hops (25-0 minutes)
1 tsp. Irish Moss (15 minutes)
.7 oz./20g Palisade Hops (whirlpool)
.59 oz./17g Amarillo Hops (dryhop)
.59 oz./17g Simcoe Hops (dryhop)
.59 oz./17g Glacier Hops (dryhop)
Wyeast 1187 (Ringwood Ale) or other English Yeast
1.5 qt. starter @ SG 1.030
7/8 cup corn sugar priming
Mash @152 for 60 minutes
Hop with a continuous stream of Warrior hops at a rate of .28 oz. per 10 minutes
you should run out with 35 minutes left
Simcoe till 25 minutes left
Palisade till flameout
Add whirlpool hops end of boil
Cool....aerate...pitch yeast
Ferment @71 and towards the end of fermentation and slowly raise to 74
Hold for 3 days
cool to 68 and add dry hops for 2 weeks
Bottle (I would say to condition for 4 weeks at 70 but I know you
won't be able to do this)
Extract version ( for hop utilization purpose you'll need to boil at least 3.5 gallons)
Steep 1.5 lbs Pale Malt and 6.4 oz.Thomas Fawcett Amber Malt
in 2.25 qts @152 for 45 minutes....rinse with 1 qt 170 water
Bring 4 gallons to a boil
4 lbs.Muntons Light DME ( Entire Boil)
3.3 lbs Muntons LME ( turn off heat and add with 15 minutes left, bring
back to a boil.).....add irish moss and after boil cool and add water to make
5 gallons.....ferment like the all-grain recipe
NOTES: I talked to Jonathan Plise from MoreBeer and he said Dogfish Head used
English Ale Yeast, not Ringwood.........
You will also have a really hard time trying to find Palisade Hops....I don't
even think that they are available to homebrewer's in pellet form (let me know if
you find them in pellets) You will have to order them in plug form which is also
hard to find......The Grape and Granary special ordered them for me and have them
in stock now...... the grape.net . Last year when I made mine I used Cascade in
place of the Palisade and it came out real good. This year I made it with Palisade
and there is not much difference. I also used plugs for all varieties. Remember you
will have to add about 10% more when using plugs.
If you make this beer right you will never be able to tell the difference between it and
the real thing......this is a very good recipe, just remember to keep the hopping rate
steady and even....a few plinks of hops at time is how I did it and make sure you
have everything ready because you will be busy during the entire boil........
If you want to buy the March/April 2006 back issue of Brew Your Own it has instructions
on how to make a continuous wort hopper....The Zopinator......and the recipes.
Thanks Dartgod!
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