beer =[ GM's 1st 16x Batches, and/or 10 mo. Brewing ]=

up to three gallons, now ...

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cursory look at high mash temp ...

probably lots of mouthfeel from unfermentable sugars, and correspondingly low alcohol by volume ...

possibly denatured, but OG seems to indicate not full lock-out, if you will ...

learning by doing ...

last time lost mash temp to sticking it in oven w/o lid, this time accrued too much heat from using lid and forgetting to turn off pre-heated oven ...

i blame all the beer i'd enjoyed!

CHEERS!

23 qt Presto arrived, sterile starter's in my future ...
 
JoynersHotPeppers said:
Man from zero to ten -fidy ;)
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i was lit last night, no doubt ... i'd managed a bell's cream stout and another kentucky bourbon stout in there too, but had recently shared them ...
 
i took a picture for DC w/ all my fallen soldiers around the jerk sliders (made epic hot for something odd happening where your sauce went nuclear on the grill - like, it reduced to FIRE!!!), but then opted to not post in DC in the end because it was othersise occupado ...
 
time to start for today, though ... i'll have to see what i've got ;)
 
Hard to find here in Aus, but I have had a few of those delicious 90 min DFH when I can get them..   Those and the grey import Stone Brewing Arrogant Bastard Ales.  Those put a smile on my dial and a stagger in my step.  
 
GM you won't know yourself once you can brew a 5 gallon batch. Nice work.  
 
wheebz said:
take the 940, do an initial pitch at 62 degrees, drop it to 55 12 hours after pitch, let that bitch rock out until around 65-68 attenuation, bring it to 62 to 63 for a diacetyl rest for 2 or 3 days until its terminal and it passes a VDK test (diketones), transfer to secondary and then drop that ish down to 32-34 and hold it there for like 14 days, SOOO GOOD
 
make a pils recipe using all pislner malt and some cara-pils and thats all you need, do a 20 min, 15, 10, 5, and WP addition of your favorite low AA hop, I really like hallertau or styrian, and you will have one of the best pils on the market
 
put it at 18-22 IBU's, with an OG of like 10 plato
 
check your water profile for this one, make sure you are as neutral as possible, like having ZERO minerally things in your water, and it will be awesomme
 
if you can get your hands on some German Saffir, or some Aussie Summer, or some New Zealand Wakatu hops, use those, and i promise if you do it right, its going to be epic
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rewinding the thread and pulling this back to the forefront ...
 
working on getting some freezer's w/ padlocks, right now, actually ...
 
fortunate to have a guy dedicated to maintaining our machinery at work who rocks at electro-mechanical repairs, as well as a boss who would much rather that i keep working on work-work at my computer than stop to fuck around w/ obtaining and pad-locking some used freezers, let alone my using any power tools ...
 
they're looking for a 14 ft^3, or two 7 ft^3 - so we'll see!
 
looks like there must have been some fermentables despite the mash temp ... seeing this last night was a good sign, i think ...

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these 1 gal stout batches run out of steam quickly, this is from this morning ...

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there's definitely room for another one in there! m/
 
I fetched quite a nice batch of bombers last Fri ... so i can remain patient ...

The first brew, an Irish Stout, was brewed only 15 days ago ...

I decided to let it chillax some more while I wait for more gear (bottling bucket, beer gun, etc) ... reminds me, I need to order a 2.5g keg to use for easy bottling ...
 
stuff trickling in for bottling, and yeast-life ...

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need to figure out the bits and pieces to use w/ the beer gun, tonight ...

probably just need a 3 gal keg at this point ... but i'll have to look more carefully when things settle down later ...
 
I could force carb the first two brews in a keg, if I had one ... or into two-liters, or I could bottle it anytime starting last night ...

It seems to be better to be patient, generally speaking though, so ...

I need to go on Amazon and over-pay for a 2.5 gal keg and use prime to have it this weekend ...

That Wheebz is a tricky one, lured me to keg life by way of Beer Gun ...

I've been brewing one gal batches using a pair of 8 qt SS pots, but I already had a 20 qt SS pot here, so I'll probably step up to 2-3 gal batches once my kit beers run out (2 more, Ihink, chocolate maple porter and summer wheat?) ...

I don't really want a 2L of stout tonight - being Wednesday night and all - but maybe Friday, lol ...

I intend to bottle using the gun starting from the first batch, honestly ...

So, maybe this weekend is the answer to your ?, I think ...
 
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