=[ Another GM Experimental Thread ]=

Hmm ... maybe I'll sub in your Belgian ...
 
I forgot I brought in the stuff for it ...
 
I'll have to piece together the crap and Beersmith now, and post it for you to check against ...
 
I just sent you a Beersmith file via email to see if it's close in terms of IBU's and the grain ratios ... if you wouldn't mind peeking at it time permitting ...
 
Thanks.
 
Touched up some old recipes, and added an initial version of Ozzy's ...
 
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Not sure which I'll brew yet, but I've done a lot of the Beersmith work ahead of time for any/all of them ... because I don't want to sit at a computer tomorrow.
 
 
 
Ozzy's beer is drop-dead easy to brew, so I think I'm going to SMaSH it out 2nite real quick ...
 
Well, nothing I do is real quick, but I'm still going to do it, I think ...
 
Have to transfer the Kolsch out of the corny it's in and into a 3 gal, and then I think I'll get this puppy started ...
 
:party:
 
Kolsch transferred out of corny fermenter keg into 3 gal service keg ...
 
In other news, another successful liquid transfer, although I forgot it was a 3.5 gal batch and that keg is full, full, full ...
 
Full like some blew out of the spunding and caused me to have to clean it and blow CO2 through it =( ...
 
Forgot it was an oversized batch ... oops.
 
Now I need to clean up the keg from the Kolsch, since it's easier to clean the krausen from since it's been wet the whole time, and then I guess I'll brew Ozzy's beer since I only have to weight and mill Maris Otter for it ... woot.
 
I'm going to do the beers in order of ease, as I'm sure it'll lead to brewing the most number of times.
 
I'm also more likely to brew a stout on any given day, so if I knock out Ozzy's, the remixed saison, and a batch of Red-Eye - that'll cover my light-colored needs for months and months, and I'll brew the stout-monsters one-by-one as I go over the Summer ...
 
I have a pretty good supply of commercial stout right now, for this Summer, so I think I'll be ok ...
 
Have some TF, some KBS, and some Caffe Americano, along with some bottles of the bhut stout (which only I could love, I think) ...
 
Ozzy2001 said:
Just make sure you can change the temp in your fermenter for it. And make sure to save some sugar to add once it slows down.
Click to expand...
 
Yeah ... Going to delay-pitch the starter into 64F wort, and raise the temp to 65F, and then on the 2nd day raise to 66F, and then on the 3rd day 67F where I'll need the temp for the beers coming behind it ...
 
I'll start the starter after I brew, and by the time I've brewed, chilled, and the wort is down to 64F in the chamber in the AM, I'll pitch the starter so it starts cool ...
 
The groundwater temp is just ridiculous right now, here ... like 87F-89F ...
 
Meh ...
 
I kind of hate night-brewing ...
 
Corny fermenter's been cleaned, needs sanitized yet ...
 
Grains weighed and milled ...
 
PBW circulating in rig ...
 
Kind of don't want to start at 10PM, but might soldier on ...
 
Of course Danielle decides she wants to cook dinner RITE NAO ... so I walked out for an hour, and I guess I'll either brew latenight, or wake up and brew straight away at this point ...
 
If it were any other beer I would def not embark on it - but this one's not going to require a shit-ton of attention while it's brewing since it doesn't have to be serially mashed, grains fit in the basket easily, and the hopping schedule is pretty straight forward ...
 
Hmmm ... decisions, decisions ...
 
 


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I have the rig setup, and the grain milled in a bag ready to go, and I've PBW'd and am now circulating StarSan in the kettle and plate chiller loop etc ...
 
I think I've decided that it'll be easier in earnest to brew back to back tomorrow, and the stuff is so easy to rinse between brew sessions, comparatively to brewing tonight and then having to genuinely clean it when I'm done too, in order for it to ready for tomorrow ...
 
I think I'll save 90-120 mins in total on a pair of batches by doing them back to back tomorrow ...
 
Then if it goes well, I'll relax a bit on Saturday while prepping for a pair again on Sunday, and then recover from it all on Monday for the holiday ...
 
Based on how long it always takes to drag all of the shit across the house to setup and teardown, I kind of want to just do a spree of brewing with it all setup and then put it all away after it's all done ...
 
Hit pre-boil gravity ... well, .1 under ;) ...

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All M.O. ...

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Filtered liquor through grain bed ... spinning basket all the while ...

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Shiiit ...

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A little gelato para mi, lol ....

Turn off recirc and headed to the boil ...

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Hop charge for bittering addition ...

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Added candi sizzurp ...

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.5 over OG estimate, better over than under!

loaded it up at 86F ...

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Plate chillin' video ... hot ass groundwater here right now =( ...
Should be able to bubble in a min's worth of pure O2 and pitch in about an hour or so ...
 
Ozzy2001 said:
Where da Saaz at?
Click to expand...
Brewed the wheebz version because he was around yesterday during the daytime to go over the timing/IBU's etc while you were working, before you were able to look at the Beersmith file ...

He was drinking it on the phone, lol ...
 
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