What's in your fermenter??

[sirgiovanni]

I can't even believe how much yeast is in the bottom of this 1 gallon jug from the Fantome experiment. It would be one hell of a yeast starter if someone wants it. Please let me know by tomorrow latest or it will be gone.

[Dwayne_Delaney]

I can't even believe how much yeast is in the bottom of this 1 gallon jug from the Fantome experiment. It would be one hell of a yeast starter if someone wants it. Please let me know by tomorrow latest or it will be gone.

I am interested; I am thinking about making a trippel very soon. Unfortunately, I can't be at the meeting Wed. to pick it up. I will be on vacation all next week. Just let me know when and where I can pick it up.

[Don]

My DonWeiser
American Light Lager
Recipe Specifications
--------------------------
Batch Size: 5.5 gal
Boil Size: 8 gal
OG: 1.041 SG
IBU: 15.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
6 oz Rice Hulls
6 lbs 13 oz Pale Malt - 2 Row (Cargill)
1 lbs 12 oz Rice, Flaked
1.00 oz Hallertauer [3.90 %] (60 min)
0.50 tsp Wyeast Yeast Nutrient (Boil 10.0 min)
1.00 tsp Irish Moss (Boil 15.0 min)
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min)
2 Pkgs Pilsen Lager (Wyeast Labs #2007) [Starter 2 Qts.]
----------------------------
90 Minute Mash using RIMS
Mash at 1.25qts/ #
20 min Protein Rest 122.0 F
90 min Saccrification Rest 149.0 F
10 min Mashout 168.0 F

6 gallons into carboy and cooled to 40 F.
Racked @ 5 gallons off the cold break, aerated, pitch yeast and set to 48 for 10 days.
Lager at 28 degs for 28 days.

[john mills]

Two batches at once!!! Every man's dream, two at once

Bruckin Braggot
TOTAL SRM: 14.9
TOTAL EFFICIANCY: 79 %
TOTAL IBU’s: 27.3
10% ABV calculated

7 # Maris Otter
1 ¼ #CaraMunich
1 # Crystal 40L
1 # Victory
1 ½ oz Roasted Barley
¾ oz Breiss Cherry Smoked Malt
5 tsp 5.2 ph balancer in mash
¾ oz US Fuggle whole hop 5.2% AA @ 65 min 15 IBU’s
¾ oz US Fuggle whole hop 5.2% AA @ 30 min 7.4 IBU’s
1 ½ oz US Fuggle whole hop 5.2% AA @ 5 min 4.9 IBU’s
1 tsp Irish moss @ 15 min
Wyeast 1728 Scottish Ale with starter (Thanks Don)
OG: 1.050.
Add 7 # honey once primary fermentation reaches about 1.020
1.099 SG calculated for total batch

AND

Black Forest Ale
TOTAL SRM: 36.2
TOTAL EFFICIANCY: 79%
TOTAL IBU’s: 40.9

12.32 # Maris Otter
.66 # Roasted Barley
.55 # Crystal 40L
.55 # Crystal 75L
.44 # Chocolate Malt
½ # Baking Coco Powder at flameout
5 tsp 5.2 ph balancer in mash
2 ¼ oz US Fuggle whole hop 5.2% AA @ 60 min 40.9 IBU’s
1 tsp Irish moss @ 15 min
Safeale US05 yeast slurry repitch from Bloody Hell Wheat 11/29/09
Cherryland’s Best Door County Tart Montmorency cherry concentrate added to 2ndary to taste. (Thanks Dutch)
1.071 OG.

[BM1]

I hope this one is good,I worked very hard on it.
Also all Saaz with no bittering addition.Lots of hop flavor in the wort at
pitching time.


Otter Pale Ale


Style: Some Kind of Pale Ale
Type: All grain Size: 5.5 gallons
Color: 13 HCU (~9 SRM)
OG: 1.057 FG: 1.012
All temperatures are deg.Farenheit.

Brew Date: Friday, December 18, 2009

Bitterness: 28 IBU

Alcohol: 5.8% v/v (4.6% w/w)

Grain: Total grain 12 Lbs.

8 lb. 12 oz. British pale
8 oz. Wheat malt
1 lb. Belgian aromatic
1 lb. American crystal 10L
12 oz. American crystal 20L

Boil:
60 minutes SG 1.047 6.75 gallons
Actual SG: 1.048 6.5 gallons.Add extra qt.( pre boiled )
at flame out.
Wirfloc x 2 15 min.

Hops:
1 oz. Saaz (5.8% AA, 45 min.)
1 oz. Saaz (2.5% AA, 45 min.)
1 oz. Saaz (2.5% AA, 15 min.)

Yeast:
Safale us - 04 Dry Ale Yeast.
Pitch at 65°,ferment 68°.
( actual was 66* )

[Michael Erwin]

Recipe: Edwin Sandys Bitter
Brewer: Michael Erwin
BJCP Style: Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain

Ingredients:
------------
10 lbs Pale Malt (2 Row) US 92.25 %
12 oz Crystal Malt - 60L 6.92 %
1.4 oz Chocolate Malt (350.0 SRM) 0.83 %
1.5 oz Glacier [6.00 %] (60 min) 32.2 IBU
.5 oz Glacier [6.00 %] (30 min) 8.3 IBU
.5 oz Glacier [6.00 %] (2 min) 0.9 IBU
harvested British Ale (#WLP005) [Starter 1500 ml]

Mashed @ 154F.

I nailed my efficiency right on the money, which is about the third time I've done it, so I'm getting consistent in that. I'm not sure my mash temp was really 154F. Thermometer broke in the middle of it all. Also, constructed the fermentation warmer, put the whole contraption in a big cardboard box, and the box itself insulated the wort up to 71F overnight. Shit. So much for temp control. Moved the bucket and heater to the basement, sans box. Holding at 68F now, but it may be too late, after fermenting for several hours at 71F.

[BM1]

Hay,I just recently,posted about this one under 'I saw a miracle happen'.


Otter Pale Ale


Style: Some Kind of Pale Ale
Type: All grain Size: 5.5 gallons
Color: 13 HCU (~9 SRM)
OG: 1.057 FG: 1.012
All temperatures are deg.Farenheit.
Brew Date: Friday, December 18, 2009
Bitterness: 28 IBU
Alcohol: 5.8% v/v (4.6% w/w)
Grain: Total grain 12 Lbs.
8 lb. 12 oz. British pale
8 oz. Wheat malt
1 lb. Belgian aromatic
1 lb. American crystal 10L
12 oz. American crystal 20L
Boil:
60 minutes SG 1.047 6.75 gallons
Actual SG: 1.048 6.5 gallons.Add extra qt.( pre boiled )
at flame out.
Wirfloc x 2 15 min.
Hops:
1 oz. Saaz (5.8% AA, 45 min.)
1 oz. Saaz (2.5% AA, 45 min.)
1 oz. Saaz (2.5% AA, 15 min.)
Yeast:
Safale us - 04 Dry Ale Yeast.
Pitch at 65°,ferment 68°.
( actual was 66* )

Mash:
70% efficiency

[BM1]

Otter Pale Ale
December Brown Wheat

In the Bottle: International Amber Ale

[Michael Erwin]

Recipe: Northern English Brown Ale
Brewer: Michael Erwin
BJCP Style: Northern English Brown Ale
Type: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.051 SG (1.049 actual)
Estimated Color: 12.8 SRM
Estimated IBU: 26.5 IBU
Brewhouse Efficiency: 70.00 % (67% actual)
Boil Time: 60 Minutes

Ingredients:
------------
8 lbs 8 oz Pale Malt (2 Row)
10 oz Special Roast (50L)
7 oz Caramel/Crystal Malt - 40L
7 oz Victory Malt (25L)
3 oz Pale Chocolate Malt (200L)
0.85 oz First Gold [8.0 %] (60 min)
0.30 oz First Gold [8.0 %] (5 min)
British Ale (#WLP005) 160ml from slurry

Mashed at 154F.

Water treatment: 2g Calcium Chloride, 1.5g Baking Soda.

Missed my efficiency, came down to 67%, for a 1.049, instead of 1.051. Higher mash temp, water treatment, or maybe a little bit extra water, or all three. No complaints, though.

[sirgiovanni]

8.5% IPA

[sirgiovanni]

Kegged/bottled the Tripels. The trial Fantome yeast finished at 9.3%!!!. I really wish I'd of used it for all of it now. White Labs yeast failed me again. The only difference between the two were the yeasts. 9 pts difference in the final gravity. The fantome finished primary to 9.3 in 4 days! Really great stuff.

[john mills]

[quote]The fantome finished primary to 9.3 in 4 days!/quote]
That's crazy man!
Ahhh, but what does it taste like? Turbo yeast will do the same, but taste like starting fluid.
I'd like to taste that yeast in something other than a saison. Let me know how she tastes. I could make some plans for those yeasties to see what alcohol they can really tolerate.

[sirgiovanni]

I didn't let the temp get over 80 so I'm hoping for no fuel.

I'll be bringing some to the meeting and Dwayne, got a bottle for you.

[john mills]

You're bringing some to the meeting. What a coincidence! I'm bringing a thirst for Homebrew!

[BREWsmith]

I brewed an altbier this past Saturday. it's been fermenting in my basement with an ambient temp of around 62 deg. I used Wyeast German Ale #1007 which is a low flocculating strain. I used a blow-off hose and there doesn't seem to be much CO2 production, but I still have about 4-6 inches of foam/krausen. is this normal with this yeast strain and fermentation temp? Should I just go aheas and rack to the secondary or give it more time for the krausen to settle? Thanks.