What's in your fermenter??

Michael Erwin · Post by **Michael Erwin** » Mon Jun 22, 2009 9:01 pm

I started some of that Ancient Mead about three weeks ago. I've never made a mead before, this is very interesting. I found the recipe and instructions here:

http://www.moremead.com/mead_logs/Ancient_OCC.html

I measured the OG just for the hell of it: 1.152. That's not a typo! Check out the recipe, it's pretty damn simple to make. I just happened to have a one gallon glass bottle and I had the cinnamon, clove, and bread yeast in the kitchen already. Just had to buy the honey, an orange, and some raisins.

I started on May 28, and three weeks later this stuff is still bubbling, about a bubble a minute right now.

BREWsmith · Post by **BREWsmith** » Tue Jun 23, 2009 12:46 pm

BREWsmith wrote:I racked a Bass clone to a secondary this weekend. The recipe included 1 tsp of Burton Water Salts. I also used 1 tsp of gypsum to my sparge water as I always do. I tasted by hydrometer sample and it seemed awfully salty. Will the saltiness fade as it conditions or after introducing priming sugar at bottling. I'm not opposed to pitching the batch rather than waste my time bottling. Thanks.

For those of you anxiously awaiting an update to the salty Bass clone dilemma, here it is. Sunday was bottling time, so I taste by hyrometer sample and...maybe the recipe was actually for a Sea Bass clone. Anyway, hope springs eternal, so I went ahead and bottled it anyway hoping against hope that the priming sugar and time in the bottle might mellow the salty taste. If not, then I'll try John Mill's advise and plop in a lemon. Bass-aritas anyone?

Chris Alvey · Post by **Chris Alvey** » Tue Jun 23, 2009 3:51 pm

No better way to learn than by experience. I know my particular water is plenty hard without additions.

Don · Post by **Don** » Tue Jun 23, 2009 5:13 pm

Chris Alvey wrote:No better way to learn than by experience. I know my particular water is plenty hard without additions.

You must have Newburgh Water (American Water)
2008 (2009/6/5)
Calcium - 87
Magnesium - 22
Sulfate - 122
Sodium - 24
Chloride - 20
Bicarbonate - (400- 450)

BREWsmith · Post by **BREWsmith** » Wed Jun 24, 2009 8:10 am

I'll be bringing some Bad Bass beer to the July meeting just to reinforce Chris' demonstration from last meeting. I've got a New Castle clone fermenting now using the same White Labs yeast (don't worry, new vial). Hopefully it will be o.k. I added just a half teaspoon of gypsum and the recipe didn't call for Burton water salts. Maybe I'll skip the gypsum in future brews. I have German Township water. Does anyone know the content?

Don · Post by **Don** » Wed Jun 24, 2009 4:56 pm

Saturday 6/27/09 (If all my A/C's at work stay on-line) I'm brewing a Red Ale.

Recipe: Heisler's Red #49
My Dad's name is Red so this one was easy to name.
Style: Irish Red Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 17.4 SRM
Estimated IBU: 25.4 IBU
Boil Time: 75 Minutes

Ingredients:
------------
11 lbs 8.0 oz Maris Otter (Cargill)
6.1 oz Caramel/Crystal Malt - 40L
4.0 oz Caramel/Crystal Malt -120L
3.2 oz Roasted Barley (500.0 SRM)
1.50 oz Goldings, East Kent
1.00 tsp Irish Moss
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min)
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 2 qt]Yeast-Ale

60 min Mash 153.0 F 1.25 Qts/ Lb.
10 min Mash Out, Heat to 170.0 F (using rebuilt RIMS)

Michael Erwin · Post by **Michael Erwin** » Fri Jun 26, 2009 8:27 pm

Tonight:

I have some leftover grains to use, and I made a great extract kölsch a couple of months ago, so this is my leftovers used in a converted-to-all-grain recipe.

Estimated OG: 1.048 SG
Estimated Color: 4.0 SRM
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
5 lbs Pilsner (2 Row)
1 lb 15 oz Maris Otter
2 lbs Wheat Malt
8.0 oz Pale Malt (2 Row)
.5 oz Saaz [3.60 %] (60 min)
.5 oz Perle [8.20 %] (60 min)
.5 oz Tettnang [4.80 %] (30 min)
SafAle #K-97

Mash at 154F.

john mills · Post by **john mills** » Sat Jun 27, 2009 7:49 pm

Made a Seven Day Blonde Ale today with hopes of fermenting, kegging and drinking within 7 days.

5 gallons
6# Marris Otter
3/4# Munich
3/4 oz Willamette 60 min
1/2 oz Willamette 10 min
1.040 OG
16.4 IBU's

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sat Jun 27, 2009 8:53 pm

After tasting Brad and Nathan's American IPA, I've been needing a C-hop fix.

Brewed today:
4 Cent IPA
Batch Size: 5.00 gal
Single-Infusion @ 155°
Boil Size:6.5 gal
Boil Time: 60 min

9.50 lb Pale Malt (2 Row)
1.00 lb Munich Malt
0.75 lb Victory Malt
0.50 lb Caramel/Crystal Malt - 40L
1.00 oz Centennial [8.60 %] (60 min)
0.25 oz Centennial [8.60 %] (30 min)
1.00 oz Centennial [8.60 %] (15 min)
0.75 oz Centennial [8.60 %] (5 min)
1.00 oz Centennial [8.60 %] (Dry Hop 14 days)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

BREWsmith · Post by **BREWsmith** » Sun Jun 28, 2009 10:16 am

Dwayne_Delaney wrote:After tasting Brad and Nathan's American IPA, I've been needing a C-hop fix.

Brewed today:
4 Cent IPA
Batch Size: 5.00 gal
Single-Infusion @ 155°
Boil Size:6.5 gal
Boil Time: 60 min

9.50 lb Pale Malt (2 Row)
1.00 lb Munich Malt
0.75 lb Victory Malt
0.50 lb Caramel/Crystal Malt - 40L
1.00 oz Centennial [8.60 %] (60 min)
0.25 oz Centennial [8.60 %] (30 min)
1.00 oz Centennial [8.60 %] (15 min)
0.75 oz Centennial [8.60 %] (5 min)
1.00 oz Centennial [8.60 %] (Dry Hop 14 days)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

Sounds great. I'm anxious to try an IPA. How did you determine your hop schedule? Thanks for letting me pick your brain.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Jun 28, 2009 12:30 pm

BREWsmith wrote: Sounds great. I'm anxious to try an IPA. How did you determine your hop schedule? Thanks for letting me pick your brain.

This is the 4th time that I have brewed this beer. I have tweaked the hop schedule a little each time. The only thing that has stayed constant is the 1 oz. for dry hopping. I actually really liked the last version but I had to change the schedule a bit because the hops that I used this time were lower alpha than the ones I used then. Each time I have made this, I have used exactly 4 oz. of Centennials just for fun.

BM1 · Post by **BM1** » Mon Jun 29, 2009 9:52 pm

In The Ferm:

Brew Date: Sunday, June 28, 2009

Shwn's Red Ale #2

Shawn's Red Ale Exract w/Special Grains.It's a loer end of the Spectrum,somewhat b'tween
MO & Victoty.Shawn was a wild boy who I encountered while workig the Volfsest.He was a serv-
ings go-fer and we intertained each other wth insults,etc.I later met Him through aquaintances
And became his freind.
H came stay when prted comany w/his strict grand parents.After a while I lernd that I coul not
console him,nor control him.I booted him out and he lived in a tree house until he finished
High School.He still loves me.His Daughters call me Uncle Steve

He thinks he likes cider.He call me on my B'day and ask me make him some.So I did.Then I
made on for me and I NAMED IT AFTER HIM. I think that when he tastes it...he will also like BEER.

Brewer: BM1 Email: -
Beer: Vanderburgh Red Ale #2
Style: American Brown
Type: Extract w/grain Size: 5.5 gallons
Color: 30 HCU (~16 SRM)

Bitterness: 28 IBU
OG: 1.057 FG: 1.014
Alcohol: 5.5% v/v (4.3% w/w)
Grain: 1 lb. Belgian CaraMunich
1 lb. Roasted barley
Boil: 60 minutes SG 1.052 6 gallons
6 lb. Light dry malt extract
Hops: 1 oz. Willamette (4.6% AA, 60 min.)
1 oz. Saaz (5.8% AA, 30 min.)
Yeast: Safale S-04

Go ahead,thell me what.

Chris Norrick · Post by **Chris Norrick** » Mon Jun 29, 2009 10:02 pm

I'm thinking of splitting a batch of Wit and adding in some Elderberry juice in half...

BM1 · Post by **BM1** » Tue Jun 30, 2009 8:14 pm

Sounds delicious

Chris Alvey · Post by **Chris Alvey** » Thu Jul 02, 2009 9:49 am

That DOES sound delicious ... the tartness should add a nice, refreshing quality.

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