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.

Fermentation is a go

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It's BREWDAY #011 - Deschutes Mirror Pond clonea picture for you

 

#011 CYBI Deschutes Mirror Pond

American Pale Ale

 

Type: All Grain	Date: 11/23/2010
Batch Size: 10.00 gal	Brewer: J
Boil Size: 9.73 gal	Asst Brewer: Can You Brew It
Boil Time: 90 min	Equipment: J's (15 Gal) Single Tier
Taste Rating(out of 50): 0.0	Brewhouse Efficiency: 70.00
Taste Notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
Ingredients
Amount Item Type % or IBU 23.06 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 87.95 % 1.76 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 6.73 % 1.00 lb Biscuit Malt (23.0 SRM) Grain 3.81 % 0.40 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.51 % 38.60 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (85 min) Hops 21.9 IBU 38.60 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (Dry Hop 3 days) Hops - 42.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (30 min) Hops 12.1 IBU 56.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (5 min) Hops 5.3 IBU 56.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (0 min) Hops - 24.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 2 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG	Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.020 SG	Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.09 %	Actual Alcohol by Vol: 7.59 %
Bitterness: 39.3 IBU	Calories: 358 cal/pint
Est Color: 11.7 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 26.22 lb
Sparge Water: 0.54 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
Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 39.33 qt of water at 158.3 F 149.0 F 10 min Mash Out Add 12.00 qt of water and heat to 168.0 F over 2 min 168.0 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: 21.7 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.1 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
2010.12.18 -Sample for annual Hattaway xmas party 2010.12.12 -Keg and carbonate 2010.12.05 @ 72° -add dry hop addition 2010.12.04 @ 71 2010.12.03 @ 70° 2010.11.30 @ 69° 2010.11.29 @ 68° 2010.11.28 @ 67° 2010.11.27 @ 65° -added starsan to airlock in smaller batch carboy after noticing no bubbles for 2 days (oops, not enough starsan) = issue resolved (cross fingers for no infections) 2010.11.25 @ 65° -yeast pitched I had difficulty with the new set up and I played with "ramping" the temp up with the new herms and ended up adding 2 hrs to the mash process. It started and sustained around 130° for two hours before I could get it to climb. I had issue with the grain bed becoming compacted I guess and the pumps couldn't get any wort moving. Next time rice hulls are a must but I am concerned about disturbing the bed during the process with the mash paddle. I think a msah tun snorkel might be a nice touch (j/k). I'm adding 1lb of Bisuit to compensate for not being able to source "Great Western Pale ALE Malt" Gypsum (a little bit hard) (I failed to add the Gypsum) Aim for 1.013 "the dryer the better" CYBI: (not cloned) suggested fermentation temp 60-65F This is based on the rebrew which was deemed "cloned." All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). If you brew this, please reply with your results for discussion. OG 1053 42 IBU 90 min boil 5.23kg Pale Ale Malt 400g crystal 75 90g carapils 28g cascade 6%AA at 85m 28g cascade at 30m 28g cascade at 5m 28g cascade at 0 21g cascade dry hop WLP002 Mash at 149F Add gypsum Ferment at 65F, raising to 72F after 4 days Discussion notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
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Thanks Swagman

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2010 Founders Nemesis

2009 was so much better although the touch of coffee in the finish this year was nice, and yes, it took and hour to peak

Fermentationg is good

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Watermelon Ale Recipe

http://outofkey.com/beer/brewing/watermelon-wheat-recipe/

Cider Attempt #1: nothing complicated with 1 gallon

Whole Foods Organic Apple Juice OG: 1.052

Lalvin 71b-1122 wine yeast

begin ferment temp @ 72 (the fridge was acting up, this will range from 63-72°)

2010.08.26_Founder's Canadian Breakfast Stout @ Flying Saucer

It was great, very similar to KBS but had a itsy bitsy maple sweetness in addition. How can you go wrong with a 6th chance to have KBS in one year (assuming you were lucky enough to get a 4 pack and a fresh KBS on tap somewhere). No complaints here. Thank you, may I have another!

ss keg lids

http://www.foodservicewarehouse.com/kitchen/stainless-steel-cookware-lids/c1993.aspx

HOW TO: Make/Wire an Auber SYL-2362A2 PID for a Fridge

http://www.homebrewtalk.com/f51/how-wire-auber-syl-2362a2-pid-fridge-157513/

Electrical Education

http://www.homebrewtalk.com/f51/electrical-primer-brewers-145019/

carboy cleaner

http://www.slobrewer.com/howto/kegcarboy-washer/

http://www.kcworthog.com/2010/03/dirty-side-of-homebrewing.html

The Best Ginger Beer out there!

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My Brew Stand

Get your professional control panel from here! $150 sample

Count Down:
LCT316-100 Low cost digital timer, 115 VAC supply voltage. Same Day $45.00
http://www.dwyer-inst.com/Products/Product.cfm?Group_ID=20087&Product_ID=1508&sPageNa me=Intro


Temp Displays:
TI-10 Temperature indicator, 110 VAC power supply, °F display. Same Day $32.25 
http://www.dwyer-inst.com/Products/Product.cfm?Group_ID=623&Product_ID=1013&sPageName =Intro

Brutus 10

thebitterbrewer

MyloFiore
brewzilla

new brewstand for $650

electrical:
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=3&t=20660&start=0

http://www.brewersequipment.com/New%20Brew%20Stands.html

Casters for brewstand

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Prepped pumps and other equipment for the next Brew day!

I have since acquired a new march pump, 10 sticks of 12' stainless 1" .125" thick for a brew stand (or two? anyone out there interested in negotiation?), a sump pump is on the way for cleaning equipment, two more thermometers for the keggle and the mash tun.

Theoretically, all of this equipment will help to save my back and brew better beer! Now that I am able to ferment in the house with the modified mini fridge (not the Wifey's favorite new toy ::shrug::). I still have some work to get the temp below 60 but I am sure I will figure it out. Maybe letting the compressor breath (vent) better would be a good start. I think everything should begin to get more consistent (as far as quality is concerned...ok, maybe consistency with process and not necessarily the quality of beer). Time will tell.

I have found a connection around town in the brewing community who may be willing to provide the welding needed to get the brew stand in order. Maybe I can talk him in to making another from the extra SS and he could keep it for his work or I could possibly sell it around town to pay him for all of his work. I still have a few things to iron out but I am a bit excited to say the least!!!!!!

With luck, I can talk the Wifey in to joining me down at the next brewfest down at Zona Rosa considering the Elders are playing. How nice it is to have great entertainment (while drinking great beer!).

In the meantime, I am passing time drinking Odell's St. Lupulin (I love the bottles for repackaging, even if I'm resting on the idea of kegging most of my beer from now on) and enjoying the new deck! 

Aphrodite @ Saucer

I was hoping for more, small pour, and the beer is just better from a bottle (which makes it easier to satisfy my craving when it hits).

Scored a mill and a couple more cornie's today!

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How to Build a Layered Drink

	If you don't see images below, view the online version
	Home      Cocktail Recipes      Spirits         Bartenders      Bartending      Entertaining
	Earn Your Stripes How to build a perfectly-layered drink July 6, 2010 There's something undeniably appealing about spirits served in a neat stack, and something even better about being the one to build it. If you'd like to achieve the perfect float at home, all you need are your desired ingredients, a quick lesson in liquor density, and a very cold spoon. After you've lined your glass with the drink's initial layer, hold a chilled spoon, backside up, in the glass, just above the liquid. Pour the next spirit slowly over the back of the spoon so that it is dispersed evenly across the first layer. The best way to get great layers is to make sure you're starting with the heaviest liquor first -- check out our density chart to know which booze belongs on the bottom. Keep reading »
	Today's Cocktail Recipe
	The B52 Ingredients 1/2 oz Coffee liqueur 1/2 oz Irish cream 1/2 oz Grand Marnier Preparation In a shot glass, layer the coffee liqueur, Irish cream, and Grand Marnier in that order.
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