What's in your fermenter??

kbhale · Post by **kbhale** » Sat Aug 05, 2006 9:16 pm

Brewing a Rye Ale in the morning. Hop it up with Centennial and Cascade. Picked up a Little Giant submersible pump to pump iced water through the immersion chiller, once the tap water stops working.

Kenny Lucas · Post by **Kenny Lucas** » Sat Aug 05, 2006 10:14 pm

Regarding Chris's method of sparging, I usually try to calculate the needed water for the job and then add a little for safety. I typically keep the water level above the grain bed until the sparge tank runs dry, then I just let it all drain through. I've typically had pretty good luck, and It allows better consistencey when replicatiing a recipe.

As far as the insulation for the mash tun, I bought some mega thick black foam from Grainger for about $20 - $25 and some high temp adhesive. Last brew, I only had to fire the burner once to keep my temp consistent. Let me know if you want to see it.

Chris Norrick · Post by **Chris Norrick** » Sun Aug 06, 2006 10:24 am

Is this the stuff? http://www.grainger.com/Grainger/wwg/pr ... ulation%2C

Kenny Lucas · Post by **Kenny Lucas** » Sun Aug 06, 2006 3:15 pm

This is it here, and I guess I was a little off on the price. http://www.grainger.com/Grainger/wwg/it ... 1611629446 The Grainger stock number is 3F416. The adhesive is Stock number 3F417. The local store had both of them in stock when I got them. There is also a homebrewer who works there who helped me a lot, and I have a friend who works there, so I may have gotten a little discount. I tried to recruit the homebrewer into coming into the club, but not much luck, however, I don't remember his name.

The thing to remember about the foam is to leave a couple of inches from the bottom because it will definitely char at the bottom. (Perhaps I know from experience?) It also is not long enough to go completely around so it had to be spliced and sectioned.

Chris Norrick · Post by **Chris Norrick** » Wed Aug 09, 2006 2:26 pm

I called 'em and they said they only sell business to business. Know anything about this? They do have it in stock.

Kenny Lucas · Post by **Kenny Lucas** » Wed Aug 09, 2006 10:14 pm

I have always just walked in and got what I needed. I usually had some sort of work uniform on, maybe they thought I was buying for work. They probably just need a tax number.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Aug 27, 2006 1:36 pm

Brewed a Bourbon Stout today:

Old No.7 Stout
Ingredients
7.00 lb Pale Malt, Maris Otter (3.0 SRM)
1.00 lb Barley, Flaked (1.7 SRM)
1.00 lb Chocolate Wheat Malt (400.0 SRM)
0.25 lb Black (Patent) Malt (500.0 SRM)
0.25 lb Roasted Barley (300.0 SRM)
2.00 oz Fuggles [4.00%] (60 min)
1.00 oz Fuggles [4.50%] (15 min)
12.0 oz Jack Daniels (Secondary)
1 Tahitian Vanilla bean (4 days)
1 Bourbon Vanilla bean (4 days)
Pitched onto cake of SafAle English Ale (DCL Yeast #S-04)

Beer Profile
Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.013 SG
Estimated Color: 40.8 SRM
Bitterness: 38.7 IBU
Estimated Alcohol by Volume: 5.0 %

mytwins1999 · Post by **mytwins1999** » Mon Aug 28, 2006 8:22 pm

Blueberry Brown Ale
6.6lb Coopers UnHopped Amber Extract
1 lb Muntons plain light spraymalt extract
2 tsp brewing salts
1 oz magnum hops (75 min)
1/2 oz Fuggle hops (75 min)
1/2 oz Fuggle hops (15 min)
1 tsp Irish moss
White labs Edinburgh Ale yeast #WLP029
1 49 oz can Oregon Fruit products Blueberry puree added into secondary
fuggles was substituted for Horizon hops for finishing because i could not find it.
S.G. 1.054
Now Lets see how it turns out!

Chris Alvey · Post by **Chris Alvey** » Sun Sep 17, 2006 6:10 am

Couple of new beers going.

1. The Coconut Chocolate Stout is in bottles. Pretty good stuff overall. I think it needs a bit of aging to smooth itself out. It seems a mish-mash of flavors right now. Definitely drinkable.

2. I have a light blonde ale using all ingredients from Oregon called a Willamette Valley Golden Ale - Rogue PacMan yeast, Cascade, and Willamette hops (yea, maybe these are from WA, but close enough). I am fermenting this one slowly at about 61. Really looking forward to it.

RECIPE LINKS
CCS - http://members.sigecom.net/calvey/Cocon ... eStout.asp
WVGA - http://members.sigecom.net/calvey/wvga.asp

kbhale · Post by **kbhale** » Sun Sep 17, 2006 8:09 pm

Wish I would have seen your Willamette Valley Golden Ale last night I would have brewed it today. Ground my grain after the brew ha-ha for this today. It's bubbling away.

Hurricane Sally
12 gallon batch, SG 1.043 @ 75%, SRM 5, IBU 46

16 lbs Pale Malt
2 lbs Carared or 2 lbs Caravienne
1 lbs Wheat

1 oz Centennial @ 60 min
1 oz Centennial @ 45 min
2 oz Cascade @15 min
2 oz Cascade @ 5 min

Nottingham yeast

JohnD · Post by **JohnD** » Sat Sep 23, 2006 10:23 am

Brewed this morning-INSIDE! Monsoons may happen, but when it is time to brew, well, it just has to be done! I made an American amber ale with some fresh hops from my brother's garden. Had about 6 oz of hops in all. I don't know what kind they are so they were strictly for flavor and aroma. I wanted something fairly bitter so I used Galena for bittering hops.

6 1/2# light DME
1# 40L Crystal Malt
1 oz Black patent
1 1/2 oz Galena hops 60 min
2 oz fresh hops 10 min
" " 2 min
2 tsp gypsum
1 tsp Irish moss
Safebrew T58 yeast I've never used this- we'll see how it turns out!
Threw rest of hops in primary fermenter along with yeast to dry hop

Since I had the fresh hop and wanted to use them ALL, I sort of threw this together. Something to do on a rainy day.

Chris Norrick · Post by **Chris Norrick** » Wed Oct 25, 2006 1:07 pm

Haven't brewed since August. Ugg.

Got this Coconut Chocolate Stout ready to go for this weekend. Alvey has also brewed it.

Batch Size (GAL): 10.50 Wort Size (GAL): 10.50
Anticipated OG: 1.050 Plato: 12.49
Anticipated SRM: 30.8
Anticipated IBU: 40.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.3 15.25 lbs. Pale Malt(2-row) America 1.036 2
8.6 1.75 lbs. Flaked Oats America 1.033 2
4.9 1.00 lbs. Munich Malt(2-row) America 1.035 6
1.2 0.25 lbs. Special B Malt Belgian 1.030 120
4.9 1.00 lbs. Roasted Barley America 1.028 450
4.9 1.00 lbs. Chocolate Malt America 1.029 350

1.00 oz. Galena Pellet 11.80 25.3 90 min.
0.25 oz. Magnum Pellet 13.60 6.8 60 min.
1.75 oz. Willamette Pellet 4.90 8.5 15 min.

Yeast: WLP-001

Mash Schedule
-------------
Mash Type: double Step
Heat Type: Direct

Qts Water Per LBS Grain: 1.12 Total Qts: 22.76

Grain Temp: 67 F

Dough In Temp: 144 Time: 25
Saccharification Rest Temp: 156 Time: 35
Mash-out Rest Temp: 165 Time: 10
Sparge Temp: 170 Time: 60

Runnings Stopped At: 1.010 SG 2.56 Plato

Fermentation: 68 degrees F

Add coconut extract at bottling time: 3 drops/12oz bottle

_______________________________________________________
And this nice simple Scottish 60 is up next:

Ingredients for 5 U.S. gallons (19 liters)

4 lb (1.81 kg) English Pale Malt (Golden Promise or Crisp Maris Otter is ideal)
0.5 lb. (0.23 kg) Munich Malt
0.5 lb. (0.23 kg) Honey Malt
1 lb. (0.45 kg) Crystal 40L
0.5 lb (0.23 kg) Crystal 120L
2 oz. (57 g) Pale Chocolate Malt 200L
0.53 oz. (15 g) East Kent Goldings hops,
5% alpha acid (60 min.)

White Labs WLP001 California Ale

Target Original Gravity: 1.034 (8.45 Plato)
Approximate Final Gravity: 1.012 (2.99 Plato)
Anticipated SRM: 15.4
Anticipated IBU: 13.1
Wort Boil Time: 90 minutes
Directions: Single infusion mash at 158F (70C). Ferment at 65F (18C) until yeast drops clear. Transfer to keg or cask, carbonate to 1.5 volumes, and serve at 50 to 55F (10 to 13C).

Chris Alvey · Post by **Chris Alvey** » Mon Oct 30, 2006 7:11 am

Well, I made a new IPA but, um, not exactly what I had planned.

I got a recipe for Stone IPA - good stuff and easy enough to put together - just 2 Row and CENTENNIAL.
http://www.brew365.com/beer_stone_ipa.php

Well, I brewed the beer, everything was cool - and I went to dry hop the thing this weekend. I get the same packet of hops out of the freezer and what do I see written on the package : COLUMBUS. Not Centennial. So, what the hell, I dry hopped with Columbus too.

So now, it's : Dumb as a Stone - Columbus IPA

<sigh>

Chris Alvey · Post by **Chris Alvey** » Sun Nov 19, 2006 6:28 am

Here's an interesting one. I was going to make an American wheat in order to build up some Kolsch yeast to brew a kolsch while it's nice and cool. Then I decided to throw some Chamomile in. While I was at the natural foods market I spotted some Agave Nectar - so , this became a whole other thing.

The agave nectar is lot like honey, if not a touch more subtle.

5# Pilsner
5# Wheat
.4# Maris Otter (i just had it, not really necessary)
1# Agave Nectar at end of boil
6 bags Chamomile Tea (100% flowers only) at 15 to 5 minutes

.5 oz Amarillo - 60 min.
.25 oz Amarillo - 10 min.

Whitelabs German Ale/ Kolsch (WLP029) - 1800 ml starter.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Wed Nov 22, 2006 7:44 pm

4 Cent IPA

Ingredients
9.50 lb Pale Malt (2 Row) US
1.00 lb Munich Malt
0.50 lb Caramel/Crystal Malt - 10L
0.50 lb Victory Malt
0.50 oz Centennial [10.70%] (60 min)
0.50 oz Centennial [10.70%] (60 min) (First Wort Hop)
1.00 oz Centennial [10.70%] (15 min)
0.25 oz Centennial [10.70%] (30 min)
0.75 oz Centennial [10.70%] (5 min)
1.00 oz Centennial [10.00%] (Dry Hop 7 days)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)
Beer Profile
Estimated Original Gravity: 1.062 SG
Estimated Final Gravity: 1.016 SG
Estimated Color: 7.0 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 6.0 %

This was the first time that I used my Shirron plate chiller successfully with gravity feed. The last time I didn't have enough of a drop to my fermenter to get a good flow and I didn't use a hop bag so it clogged up and quit flowing totally. I learned my lesson, increasing the drop and using a hop bag this time. This thing rocks!! I just hope that I don't have any infections due to residue trapped in between the plates.......