The Oatmeal Stout brew also gave me a chance to try out my new maple mash paddle, which was a birthday gift from my in-laws (thanks again to Don and Carolyn). It worked much better than the long-handled plastic spoon I’ve been using, with less stress on my wrist and much less incidents of dough-balls and hot spots. I highly recommend!
Today I brewed my Ghostly Juror Oatmeal Stout. The brew went very well. I missed the mash-in about a degree and a half on the low side (meaning the beer will end up a little boozy). But I hit my target gravities and volumes dead-on. Continue reading
I finally got around to bottling the Bavarian Dunkel. Looks great, clear as a bell, and tastes fantastic too (which is, of course, far more important). Got a pretty good yield out of it, too, just shy of five gallons total. I finally feel like I’m getting my system dialed in.
Got a yeast started going this morning for my upcoming Bavarian Dunkelweizen brew. I’ll be using the SafBrew WB-06 wheat beer yeast. Continue reading
Today I bottled my Gimp Biscuit ESB. I’m pretty excited, since this is my first self-designed recipe. Yield was good: 49 12-ounce tall boys, including one that shattered in my hand as I was capping it (no harm done aside from a wasted beer).
Racked my Gimp Biscuit E.S.B. to carboy secondary, along with the usual test and taste. Delicious. Clear as a bell- yeah for Irish Moss! The gravity is dead-on. I’m very excited about this beer.
Could it be that I’m finally getting the hang of my new brewing system?
Today I brewed the first version of my “Gimp Biscuit” E.S.B. Went very well- hit all of my mash and gravity numbers dead-on. More details after I do the math (or, more precisely, plug my results into BeerSmith and have it do the math).
Still having trouble getting the wort chilled quickly. Could be that my 25′ immersion chiller just isn’t up to the task of cooling down a 5-gallon boil in summertime…
Created a 1L starter for the Safeale S-04 that I’ll used with the “Gimp Biscuit” I’m brewing tomorrow.
I love this yeast! Very short lag, fast-as-hell fermentation, and flocculates like a pound of cement…
I know that using a starter with dry yeast is frowned upon, but I’ve had very good success doing so.
Today I bottled my West Coast Evaporated Water Beer (a.k.a. California Steam / California Common). Yield was exactly what I expected (just under two cases). A two-hour workday, boil to cleanup, so it went smoothly.
I’m excited about how this turned out but am a bit concerned that both it and my Bavarian Continue reading
