https://www.youtube.com/watch?v=0KlKhf2iaoI
https://www.youtube.com/watch?v=CHHI3Hh_l_Q
https://www.youtube.com/watch?v=CHHI3Hh_l_Q
beer Official Brewdown Thread!!!
- Thread starter wheebz
- Start date
Bacteria doesn't leaven ...
wheebz said:
i wanted to thank you for pushing me to do everything the hard way, by doing my entry the hard way ...
it's my way of saying thank you ...
toasting some MO tonight ...
think i'll boil-concentrate a wee portion of the wort too ...
wheebz said:
i only swished a little boiling water in the erlenmeyer before mixing ...
i've never re-used yeast ...
what could possibly go wrong? ...
think the suspended flour will give it that East Coast street cred? =) ...
i think i recall that flour getting through is a haze that's increasingly difficult to clear ... doesn't have the charge for fining or something like that, if I recall ...
it's fermenting pretty solidly, honestly ...
i'm not sure what i need to do next, but i'm almost done working and then i'll figure it out ...
I saw lagering can work, but I think I'll just count on it, instead, lol ...
Here we go. A nice 37 degree spring day up here in Minny. Great day to brew outside. Actually, with the sun out and no wind it was pretty nice
Doughing in
Mash temperature good
After Mashing for an hour, vorlaufing
Wort collected in pot, burner turned on
Wort almost to a boil
Hot Break achieved
Insert hop strainer
First hop addition and start timer for 60 minutes
Irish Moss addition and wort chiller to sanitize
Second hop addition
Third hop addition
Wort chillin
Wort cooled to 70, collecting in primary. This oxygenates the wort very well
OG at 1.060 (hard to see in the picture with foam around hydrometer)
Pitching yeast starter. I typically chill and decant but I did not have the time and this was a much smaller starter which only amounted to 2.9% of the total volume so I pitched the whole thing. I forgot to take a picture of me taking the temp of the wort prior to pitching but it was 68 degrees
Primary fermentation underway
Doughing in
Mash temperature good
After Mashing for an hour, vorlaufing
Wort collected in pot, burner turned on
Wort almost to a boil
Hot Break achieved
Insert hop strainer
First hop addition and start timer for 60 minutes
Irish Moss addition and wort chiller to sanitize
Second hop addition
Third hop addition
Wort chillin
Wort cooled to 70, collecting in primary. This oxygenates the wort very well
OG at 1.060 (hard to see in the picture with foam around hydrometer)
Pitching yeast starter. I typically chill and decant but I did not have the time and this was a much smaller starter which only amounted to 2.9% of the total volume so I pitched the whole thing. I forgot to take a picture of me taking the temp of the wort prior to pitching but it was 68 degrees
Primary fermentation underway
Looks good!
Thanks guys! She's a bubblin away this morning. Quick question to everyone. I got this cheap burner from menards last year, and everytime I use it with my brewpot, it leaves this thick layer of flaky black soot that is a bitch to get off and will stain anything it touches. I have tried rubbing dish soap on the bottom before using(I read that somewhere) but that seems to make it worse. I feel it is now just a part of the deal with this setup, but I am just wondering if anyone has a suggestion to aid in cleaning it off. My friend suggested some foaming oven cleaner. I will try that, but I was just wondering if anyone else has had this problem before and has a solution. Happy brewing everyone!
10-cent YO!
Name: TBD
Grains: Maris Otter
Hops: Saaz
Yeast: Belle Saison
This wil be my 4th all-grain brew and the first one that I came up with a recipe. Wheebz made it super easy with the grain and hop limitations…thank you Wheebz. This will be the first time that I try to brew to a "style". I am shooting for a Belgian Blonde Ale.
Mash in
sparge
Boil
Name: TBD
Grains: Maris Otter
Hops: Saaz
Yeast: Belle Saison
This wil be my 4th all-grain brew and the first one that I came up with a recipe. Wheebz made it super easy with the grain and hop limitations…thank you Wheebz. This will be the first time that I try to brew to a "style". I am shooting for a Belgian Blonde Ale.
Mash in
sparge
Boil
Cool ...