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Posted: Fri Jun 18, 2010 11:17 am
by cannondale
Last wekends brewing went well. That T-58 is nuts, vigorous airlock activity within 3 hours.
Another big brew day planned for tommorow..
DIPA:
Grains: 2-Row, Aromatic and CaraPils
Hops: Simcoe, Chinook, Centennial and Cascade
Yeast: US-05 yeast cake from last weekends Simcoe IPA.
As well as a Hefeweizen:
Grains: Wheat, Pilsner, Munich and Melanoidin
Hops: Tettnanger and small Cascade flavour addition (1/4 oz. @ 15 min.)
Yeast: Safbrew WB-06
Posted: Sat Jun 19, 2010 11:54 pm
by matt7215
last saturday i bottled 2 gallons of unblended lambic and blended the other 3 gallons with 2 gallons left from my first ever lambic
today i bottled 3 gallons of 100% bret c saison. i also blended 1 gallon of berliner weisse with 1 gallon of bret c saison and added an additional gallon of unfermeted saison wort. i then pitched the reactivated yeast from the unblended lambic i bottled last weekend. the gallon of saison wort was from a saison i brewed today. 4 gallons of that got the cake from the 100% bret c saison.
all of this took place while drinking laker light.
Posted: Sun Jun 20, 2010 1:10 pm
by Derek
matt7215 wrote:last saturday i bottled 2 gallons of unblended lambic and blended the other 3 gallons with 2 gallons left from my first ever lambic
today i bottled 3 gallons of 100% bret c saison. i also blended 1 gallon of berliner weisse with 1 gallon of bret c saison and added an additional gallon of unfermeted saison wort. i then pitched the reactivated yeast from the unblended lambic i bottled last weekend. the gallon of saison wort was from a saison i brewed today. 4 gallons of that got the cake from the 100% bret c saison.
all of this took place while drinking laker light.
Sounded good (I'd love to try the brett saison), until the last line!
Posted: Sun Jun 20, 2010 1:43 pm
by matt7215
Derek wrote:matt7215 wrote:last saturday i bottled 2 gallons of unblended lambic and blended the other 3 gallons with 2 gallons left from my first ever lambic
today i bottled 3 gallons of 100% bret c saison. i also blended 1 gallon of berliner weisse with 1 gallon of bret c saison and added an additional gallon of unfermeted saison wort. i then pitched the reactivated yeast from the unblended lambic i bottled last weekend. the gallon of saison wort was from a saison i brewed today. 4 gallons of that got the cake from the 100% bret c saison.
all of this took place while drinking laker light.
Sounded good (I'd love to try the brett saison), until the last line!
i was just testing peoples reading abilities
batch 1 of the bret c saison should be ready in about 2 weeks, batch 2 is bubbling away in the basement so ill have plenty to share.
the blend that i made of beliner weisse, bret c saison and fresh saison wort already smells amazing. i cant wait to see how that blend turns out in 12 - 18 months
Posted: Sun Jun 20, 2010 1:43 pm
by cannondale
Note to self: When pitching a high gravity wort onto a yeast cake, don't bother with the airlock. Go straight to the blow-off tube.
Posted: Sun Jun 20, 2010 1:48 pm
by matt7215
cannondale wrote:Note to self: When pitching a high gravity wort onto a yeast cake, don't bother with the airlock. Go straight to the blow-off tube.
i use a blow off tube for every batch for the first week
some stuff just doesnt come off the ceiling very easily
Posted: Mon Jun 21, 2010 10:03 am
by cannondale
matt7215 wrote:cannondale wrote:Note to self: When pitching a high gravity wort onto a yeast cake, don't bother with the airlock. Go straight to the blow-off tube.
i use a blow off tube for every batch for the first week
some stuff just doesnt come off the ceiling very easily
I was fortunate enough to catch it and get the blow-off on right before it blew. Nearly 2 days on and it was still furiously bubbling this morning!
Posted: Tue Jun 22, 2010 5:27 pm
by pootz
Just draining the last Cornie of Bubba Chump's TimeWArp BockBier
Planning and gathering the ingredients for Poke a Sticke in 'r rye (rye Sticke Alt) we hope to have bubbling away in July.
Water
30L reverse osmosis water +
0.4g NaCl
0.3g MgSO4
0.9g NaHCO3
2.0g CaCO3
Grain Bill
5 lb 2-row pilsner
2 lb Rye malt
1.5 lb Crystal 60L
1.5 lb Munich Malt
1.5 Vienna Malt
0.25 lb Chocolate Malt
2 oz. Carafa Malt
0.50 lbs CaraVienne Malt
0.5 lb Rice Hulls
Hop (pellet)
1 oz Cascade (5.70%) - First Wort Hop
0.5 oz Magnum (14.3%) - 50 min
0.5 oz Centennial (8.9%) - 10 min
0.5 oz Centennial (8.9%) - flame out
Mash
2 step infusion with decoction mash-out
protein rest - 131 F for 20 min
saccrification rest - 150 F for 45 min
mash-out - 169 F
WLP036 alt yeast + 14 cake of salvaged high gravity Ale yeast
Primary fermentation
Ferment at 63 - 67 F until fermentation is slowed/completed (12-14 days?)
Finishing - Transfer to Cornie kegs, Kräusen with 1/2L per keg of wort pitched 10 days ago, gas lock kegs and condition at 50 F -45 F for 30-45 days
Hoping for> OG – 1.054 FG – 1.008
Posted: Thu Jul 01, 2010 12:35 pm
by cannondale
Just mashed in a Founder's Breakfast Stout clone! Second time brewing this one..and it won't be the last..
Posted: Thu Jul 01, 2010 3:13 pm
by pootz
cannondale wrote:Just mashed in a Founder's Breakfast Stout clone! Second time brewing this one..and it won't be the last..
Yum!
Speaking of clone recipes, anyone have a tried and true Anchor Steam clone?
Posted: Fri Jul 02, 2010 10:22 am
by cannondale
pootz wrote:cannondale wrote:Just mashed in a Founder's Breakfast Stout clone! Second time brewing this one..and it won't be the last..
Yum!
Speaking of clone recipes, anyone have a tried and true Anchor Steam clone?
I've never made it myself, but these guys have...
This one is from Homebrewtalk:
http://www.homebrewtalk.com/f63/califor ... -ag-54301/
Here is an extract one that was in BYO, easy to convert:
http://www.byo.com/stories/recipes/arti ... team-clone
Incidentally, here is the recipe for the founder's breakfast stout. Tried twice by me, first time was definitely true...this time we'll see in a few weeks..
5.25 gallons
13 lbs 2-row
1 lb 6 oz flaked oats
1 lb chocolate malt
12 oz roasted barley
9 oz black malt
7 oz crystal 120°L
1.5 oz. magnum (60)
0.5 oz. mt. hood (30)
0.5 oz. mt. hood (0)
yeast nutrient & whirlfloc (10)
2.5 oz. bakers bittersweet chocolate (0)
2 oz. ground kona blend coffee (0)
1.5 oz. cocoa nibs (0)
2 oz. ground kona blend coffee (secondary)
2 packets nottingham dry yeast
saccharification @ 155°F for 60 min.
Posted: Sun Jul 25, 2010 10:51 pm
by icemachine
An ordinary bitter and English IPA today. 20 some litres of each bubbling away
Posted: Fri Jul 30, 2010 9:06 am
by Bonesey
Amarillo Saison taking its sweet ass time. Damn wyeast 3724.
Apple/pineapple Graff (malted cider). Very curious as to how this will turn out.
Posted: Fri Jul 30, 2010 10:20 am
by markaberrant
Bonesey wrote:Amarillo Saison taking its sweet ass time. Damn wyeast 3724.
You really need to use 3711.
My 1.063 Amarillo Saison was brewed on Jul 4, and I was drinking it 3 weeks later (Jul 25). The 3711 finished fermenting out (1.003) in just 5 days. I started fermentation at 65F and let it ramp up to 72F. Delicious! 3724 sucks!!!
Posted: Fri Jul 30, 2010 10:26 am
by matt7215
markaberrant wrote:Bonesey wrote:Amarillo Saison taking its sweet ass time. Damn wyeast 3724.
You really need to use 3711.
My 1.063 Amarillo Saison was brewed on Jul 4, and I was drinking it 3 weeks later (Jul 25). The 3711 finished fermenting out (1.003) in just 5 days. I started fermentation at 65F and let it ramp up to 72F. Delicious! 3724 sucks!!!
ill never use 3724 again. everytime ive tried to use it it craps out and i need to pitch another strain to finish fermentation.
i just picked up some 3711 so hopefully it'll become my new go to saison strain.