tag:blogger.com,1999:blog-62698344406866157792024-03-21T23:43:54.547-04:00Beer CitadelA blog of our homebrewing exploits.Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-6269834440686615779.post-80933591208667877072013-05-27T12:04:00.003-04:002013-05-27T12:41:07.894-04:00All Grain Brewing Process<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f62Wovi72raaPHxUlN9BW2SpslBYFAxRApV5XlgZnZZF-ov-UU51qGLrjpZQiqYWoppF7RFWoLMRKXvqXEx21lyvuraqaEQQN_lPOtkwJbw8QEC54ba8Fb5Rh0pjlrpzKEy8WO-9e0wd/s1600/IMG_2106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f62Wovi72raaPHxUlN9BW2SpslBYFAxRApV5XlgZnZZF-ov-UU51qGLrjpZQiqYWoppF7RFWoLMRKXvqXEx21lyvuraqaEQQN_lPOtkwJbw8QEC54ba8Fb5Rh0pjlrpzKEy8WO-9e0wd/s320/IMG_2106.JPG" width="239" /></a></div>
<b><u><br /></u></b>
<b><u><br /></u></b>
Our local home-brew club decided to do a club wide learning type activity. It's basically a how am I brewing with everyone starting out with similar recipe specs (malt, hops, and yeast) and brewing like you would normally brew. Everyone should be taking detailed notes so the other members can provide advice on improvements to your process or learn what you did to get that perfect pint. I decided to augment my notes with photos/video to capture the process in more detail than simple stats can convey and if everything turns out tasty I can easily help someone else understand what I do. This is mostly a procedural post without a lot of the why that went into the decisions on what the targets were. Keep in mind there's a hundred ways to skin a cat and this is just my (current) process, and with that we're off.<br />
<br />
<br />
<a name='more'></a><br /><br />
<br />
<b><u>A Little Recipe Prep</u></b><br />
<b><u><br /></u></b>
Let's start with the recipe parameters the club decided to use. Chosen for simplicity was a pretty basic five gallon batch of English Bitter with the following raw stats.<br />
<br />
OG: 1.050<br />
IBU: ~36<br />
6 gallons post-boil<br />
9 # Maris Otter pale ale malt<br />
1.0 # crystal 35<br />
Admiral @ 13.1%, 60 min 0.55 oz<br />
Goldings @ 4.1%, 10 min 1.00 oz<br />
Goldings @ 4.1%, 2 min 0.50 oz<br />
Wyeast 1028 (London Ale)<br />
<br />
I took all that and plugged it into my handy dandy BeerSmith 2.0 (I'm not affiliated with them at all but love the software) which has my equipment profiles saved and does a pretty good job of calculating water and sparge volumes and temperatures. Note I didn't have Crystal 35 loaded into my grain library so I just approximated it with a half pound each of 30 and 40. A little fiddling with the efficiency since I don't usually get as good a yield with the 5 gallon batches (normally I do 10) and I'm pretty well planned out.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJM5KLaP6O0nZ2bZXP1qqknRxXTQtZUayM70aNKGnpFUVZjdk1Hujfawlz2IHyt9G8HpKjdeOf64RNzqSWYldVHHEtf5HlgwOjFpuGVmen17NHVoxFZBmhcPAdo-LY9al9EyZ2KiHY9Mf/s1600/beersmithscrngrb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJM5KLaP6O0nZ2bZXP1qqknRxXTQtZUayM70aNKGnpFUVZjdk1Hujfawlz2IHyt9G8HpKjdeOf64RNzqSWYldVHHEtf5HlgwOjFpuGVmen17NHVoxFZBmhcPAdo-LY9al9EyZ2KiHY9Mf/s400/beersmithscrngrb.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BeerSmith Recipe Screen</td></tr>
</tbody></table>
<b><u>Brew-Day- Pre-Mash Activities</u></b><br />
<br />
With a recipe in hand it's time to get started. Since life got in the way I didn't have a chance to make a <a href="http://beercitadel.blogspot.com/2012/06/yeast-starters.html">yeast starter</a> like I normally would and opted to simply use the Wyeast smack pack as it came. Simply break the pouch inside without opening the package per the instructions on the back and set it on the counter as the first activity of the day.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7M-u6re8tAe85tG9ovIPgPNo_b6hVrksUZuHiqHNWMERDlkdg6pJC2IqqkNl1Dqhjw5CBxPVDI9Jsjh-DZ9f2eBPDovz5OSvhwMzD7sqvmBmg0dhPIGiB9bzTSA0QPxzaQ548IcD2Ou6j/s1600/IMG_2100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7M-u6re8tAe85tG9ovIPgPNo_b6hVrksUZuHiqHNWMERDlkdg6pJC2IqqkNl1Dqhjw5CBxPVDI9Jsjh-DZ9f2eBPDovz5OSvhwMzD7sqvmBmg0dhPIGiB9bzTSA0QPxzaQ548IcD2Ou6j/s400/IMG_2100.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just Smacked, we'll get back to it in a few hours</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Next up is water, it'll need some time to get it up to temperature so I like to get it started before measuring and milling the grain bill to help save some time. This is filtered to remove chlorine since that flavor would show up in the finished beer. I had a broken sight glass on the the kettle and the new one got there just in time for brew day. As a result I didn't get a chance to calibrate it ahead of time and this being a 5 gallon batch I just went with some 2 quart measuring cups. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpNt0ubaQlIwcYM7n-mMHlY1PU0rA0N8Yxa-UWDXhh5geNkYY3YWRPpQrXhG9JpPe9bEKZ_pQO5DgRJM6SeLTeiQ0pnN1eUU8MaFNaDJnGRIdgctoMNAW0R9XasU-PyG7L5GcBCGXSW0c/s1600/IMG_2102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpNt0ubaQlIwcYM7n-mMHlY1PU0rA0N8Yxa-UWDXhh5geNkYY3YWRPpQrXhG9JpPe9bEKZ_pQO5DgRJM6SeLTeiQ0pnN1eUU8MaFNaDJnGRIdgctoMNAW0R9XasU-PyG7L5GcBCGXSW0c/s400/IMG_2102.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I really forgot how much I hated measuring out water in quarts.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
With the water in the kettle coming up to temperature it's time to move on to the grain bill and milling. Two malts measure out on the scale and it's ready to mill. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeVofr3ejvDT3uyd53JJaEgB7JH5RCg3kcKxCRwaBdzQUqgCSFigxHKK9atIJtgE-2OjALHSIy0pQ85hue9cvw2TX5ZbCP3CxMbK_GQd0W-tK34RIfoBo3YS6O-opm8-LvVIKEpy8r5-j/s1600/IMG_2101.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeVofr3ejvDT3uyd53JJaEgB7JH5RCg3kcKxCRwaBdzQUqgCSFigxHKK9atIJtgE-2OjALHSIy0pQ85hue9cvw2TX5ZbCP3CxMbK_GQd0W-tK34RIfoBo3YS6O-opm8-LvVIKEpy8r5-j/s400/IMG_2101.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maris Otter in the Bucket, Crystal 35 in the Cup, they were milled together.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Milling was done with one pass through a roller type mill, fill the hopper and the dive it with a cordless drill.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfDvasGX9oRoK4rZLLHJZj8tYrcGEx2cu7HLC0gqTvOKO5dFurhIzbAzRJFKOmRZPCyUau7zZsRlam39sWgorZOj0ZHT_ZxQ7o5iLxd_Juu6xyEXymTdQ91OpvxUgzN28XQCr61fqcEVs/s1600/IMG_2103.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfDvasGX9oRoK4rZLLHJZj8tYrcGEx2cu7HLC0gqTvOKO5dFurhIzbAzRJFKOmRZPCyUau7zZsRlam39sWgorZOj0ZHT_ZxQ7o5iLxd_Juu6xyEXymTdQ91OpvxUgzN28XQCr61fqcEVs/s400/IMG_2103.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting Ready to Go</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MDgNRR9Wsngc9ykfKx5E3XHb1APsqPLenPKicutwszKrYgA_3CPonE8LvGgtDx5BEBgniSbsTQgQOJQogMqnYBdB1hobagdtHAn3hEXAI_DOzvF6nx7Pwxkfy1YFNgYc5MCRbDqgZV4P/s1600/IMG_2104.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MDgNRR9Wsngc9ykfKx5E3XHb1APsqPLenPKicutwszKrYgA_3CPonE8LvGgtDx5BEBgniSbsTQgQOJQogMqnYBdB1hobagdtHAn3hEXAI_DOzvF6nx7Pwxkfy1YFNgYc5MCRbDqgZV4P/s400/IMG_2104.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Crush Post Milling</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-CHJCFgqrXml4z4wRmHkrt2orUT3X33b81RuFEG5-rlItus9SJncoU3fXjd11Ss5vvvDjl9B1ZHewEz_iK_1s6IJL2g_GgKS-FFViIwwkRA7qPD5nq-0l8Tfi3tjVX03O_iPbl1Ene-1/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-CHJCFgqrXml4z4wRmHkrt2orUT3X33b81RuFEG5-rlItus9SJncoU3fXjd11Ss5vvvDjl9B1ZHewEz_iK_1s6IJL2g_GgKS-FFViIwwkRA7qPD5nq-0l8Tfi3tjVX03O_iPbl1Ene-1/s640/IMG_2107.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better view of the crush, could have been a little finer but it'll probably be alright</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Water is still heating up so it's time to assemble the mash tun. This is a cooler with a bulkhead and valve connected to a manifold made of copper piping. There are slots cut in the bottom that I didn't get a picture of but there are plenty of how to's on building your own out there.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifE5mpdQNRdxVGomHFsgy7frlzS7PbiMnaBmKVhAKwp4zL-LNP3ItJbotQliRz1xvugr4-8NFFJWYZO8UNtezv08GabPWjqw1Jb8jpUW6WyYNltH_3pq4UnlhJ_n1BPNMYkQPfg3TDeuQZ/s1600/IMG_2108.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifE5mpdQNRdxVGomHFsgy7frlzS7PbiMnaBmKVhAKwp4zL-LNP3ItJbotQliRz1xvugr4-8NFFJWYZO8UNtezv08GabPWjqw1Jb8jpUW6WyYNltH_3pq4UnlhJ_n1BPNMYkQPfg3TDeuQZ/s400/IMG_2108.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mash Tun with Manifold Installed</td></tr>
</tbody></table>
<b><u>The Mash</u></b><br />
<br />
With the water up to around 170° F now I preheat the mash tun before doughing in the grain. I always try to start hotter than I need because the tun will absorb some of the heat and if it's still too hot just let it cool down a little bit. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbbL7txFZTZMq-_vTLSdBJCDOzCRexI9yweOi9ZT9l1IbEa3_lovq8cNZoyTqyoZ3KLZ4ysQsiT8vWsp-0XGbs9rbPOjohJeFjRHPt6ihMsBIIo1pVC9j2ziKSQmEFuuyapkVFaOrJO6v/s1600/IMG_2109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbbL7txFZTZMq-_vTLSdBJCDOzCRexI9yweOi9ZT9l1IbEa3_lovq8cNZoyTqyoZ3KLZ4ysQsiT8vWsp-0XGbs9rbPOjohJeFjRHPt6ihMsBIIo1pVC9j2ziKSQmEFuuyapkVFaOrJO6v/s400/IMG_2109.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Measure for Strike Temp </td></tr>
</tbody></table>
The temperatures from BeerSmith tell me that my 13.5 Quarts of water need to be at 165.4°F so that when I stir in 10 lbs of grain at 70°F I'll hit my target mash temperature of 152°F. Just measure the water in the tun and make sure it's around 165°F before you dough in the grain bill.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7qCmvl916hFe0OziN6CU-MtVaedLmNxFWVezaRqBBFaJsyASmj_pc1_aoyP6JNFow1TFaXIjGksWB1aFA_HQp42Y-JlRmE4ibG3OIYp0RAw5nIXEpgEHnWHYYpbdXM5HxpwWvcbEK2eR/s1600/IMG_2110.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7qCmvl916hFe0OziN6CU-MtVaedLmNxFWVezaRqBBFaJsyASmj_pc1_aoyP6JNFow1TFaXIjGksWB1aFA_HQp42Y-JlRmE4ibG3OIYp0RAw5nIXEpgEHnWHYYpbdXM5HxpwWvcbEK2eR/s400/IMG_2110.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough in to the strike water, don't just dump all at once though you'll want to sprinkle it in a little to avoid it clumping together (see video below)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dy_05411OEwhS5b5f8TTBI7HwA9fIz-RpsWaHuPAr2N6LF6m6ze857Ja1akN-zkcepxL918Is7DOiyasFqCUw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7gIizDi8AjRd9LMeGKGJ0o0ToPqFbnQmkpOuSEdIivYSAUWHozKsqBdN7QswNC9CuzSSeAztrYAVO3VnnfekvyPryzA72hlaxkU0FPyaoq7M5oqGH9UeeQ_te9dCOpLEamwunOXsMPdA/s1600/IMG_2114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7gIizDi8AjRd9LMeGKGJ0o0ToPqFbnQmkpOuSEdIivYSAUWHozKsqBdN7QswNC9CuzSSeAztrYAVO3VnnfekvyPryzA72hlaxkU0FPyaoq7M5oqGH9UeeQ_te9dCOpLEamwunOXsMPdA/s640/IMG_2114.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After everything has together check the temperature, I ended up just a bit high at 154°F</td></tr>
</tbody></table>
With that done it's time to hurry up and wait. I've got 60 minutes to let the mash do it's thing so take a little time to gather up and check hops, the boil kettle, and anything elseI might need for the boil. Measure out sparge water and start to bring it up to temperature during this time. I checked the mash temperature at the end of 60 minutes and it had lost 2 degrees (down to 152°F).<br />
<br />
<b><u>Running Off the Wort and Sparging</u></b><br />
<br />
At the end of the mash I start a Vorlauf to clear the running's and set the grain bed before running off into the kettle. I normally recirculate 1-2 gallons for a batch this size. To Vorlauf run off into a small and then pour it back into the mash (be careful not to disturb the grain bed too much.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Y_Ya_5rK_7xfQBlv_HB8JfCYKZZgxWABNSnrNDvuujChi46IDFRhEulN8Op8vZto53sB1rgu-2mFQpYM-wXmq055VZaVNaQ7MrUc1krOfsq-r5MXn3Qsqjt_Szxv7P_SwJy0WX4iJY4V/s1600/IMG_2115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Y_Ya_5rK_7xfQBlv_HB8JfCYKZZgxWABNSnrNDvuujChi46IDFRhEulN8Op8vZto53sB1rgu-2mFQpYM-wXmq055VZaVNaQ7MrUc1krOfsq-r5MXn3Qsqjt_Szxv7P_SwJy0WX4iJY4V/s400/IMG_2115.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Vorlauf</td></tr>
</tbody></table>
When the running's are sufficiently clear (no grain floating around) I drain everything into the boil kettle. Be sure the valve on the kettle is closed, then check it again. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Wumkiw6OobBqFNoBk3noOQReBvwY3whJIJ-BClCeKCA0RIKu6I1Y6YXnqYsLUi0oktzGLGsBww3bAJOc6Of3y9gjyWbJw86D8Q7jAtHJ-fdtEwxIbVx_UFQWy3pmrx5tzh4z5C1H1hF8/s1600/IMG_2117.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Wumkiw6OobBqFNoBk3noOQReBvwY3whJIJ-BClCeKCA0RIKu6I1Y6YXnqYsLUi0oktzGLGsBww3bAJOc6Of3y9gjyWbJw86D8Q7jAtHJ-fdtEwxIbVx_UFQWy3pmrx5tzh4z5C1H1hF8/s400/IMG_2117.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Letting Gravity do the Work</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKsHOIuRhxgYbX6r3v8gZlZ7fIVRNmKjnfSlGggqXGz310mSAX68Lr5uZXeOd7Q6CwareVbf6WXgQUIrKEERQ31TEw7E71fLuRekUzjlkK_tj01hsn0TJ3nTYAS5ZxNExsOOOto_By-am/s400/IMG_2116.JPG" style="margin-left: auto; margin-right: auto;" width="298" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the Kettle with the HopStopper</td></tr>
</tbody></table>
I batch sparge which just means that after the mash tun is empty I'll dump in the sparge water, give it a stir, and then wait 10 minutes. After that 10 minutes it's another round of vorlaufing and then run into the kettle. The sparge water need to be heated to help separate the sugars from the mash more easily. Just don't go above 170° F or you'll extract tannin's that will affect the flavor.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqN1Tv-dPfI9mj4TmJIqZaDunUu5OgRSkbBDSa6tc55IMRzBwi8c6BsrbPgiBfDUra6x6zbAsUoE7R7fYQzWSS0zSCaJfYCF5Ih9wS5IP1003N_4Kzke2DDYdGLrqgmFyZqAwDabIslhY/s1600/IMG_2118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqN1Tv-dPfI9mj4TmJIqZaDunUu5OgRSkbBDSa6tc55IMRzBwi8c6BsrbPgiBfDUra6x6zbAsUoE7R7fYQzWSS0zSCaJfYCF5Ih9wS5IP1003N_4Kzke2DDYdGLrqgmFyZqAwDabIslhY/s400/IMG_2118.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sparge water 4.5 Gallons at 165°F</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywKZSJHlu4Lji7lce19CRH40xIzkY0lamc6HHcyhruMrf1hMdLaaDZKmFT9L_PrSFnuFyGP16jxrJVHl21YE5CqsHITSWUe7nFw7hsGXdQtHg7V3HXCYF06gtFh5a405jzEbUvsssAsiA/s400/IMG_2119.JPG" style="margin-left: auto; margin-right: auto;" width="298" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second Vorlauf, note the lighter color</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvUwxPZckReCxbwzsT4rmQ5zCXQyW_I0NHO6nPXPDxvQ2Nc0QmGnbc54fkO6ULIcp69ZQc8DiUYBYEyv2ORxdAS6iIbUhngmP2ETD6GqxCow8rmlDjsY-BXDfzZlSh89nDzfJiIjGjRcW/s1600/IMG_2122.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvUwxPZckReCxbwzsT4rmQ5zCXQyW_I0NHO6nPXPDxvQ2Nc0QmGnbc54fkO6ULIcp69ZQc8DiUYBYEyv2ORxdAS6iIbUhngmP2ETD6GqxCow8rmlDjsY-BXDfzZlSh89nDzfJiIjGjRcW/s400/IMG_2122.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grain after the mash process, the sugars have been liberated!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywKZSJHlu4Lji7lce19CRH40xIzkY0lamc6HHcyhruMrf1hMdLaaDZKmFT9L_PrSFnuFyGP16jxrJVHl21YE5CqsHITSWUe7nFw7hsGXdQtHg7V3HXCYF06gtFh5a405jzEbUvsssAsiA/s1600/IMG_2119.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<br />
Total collected wort was 6.5 gallons (26 quarts). I had used 13.5 quarts + 18 quarts which is 31.5 quarts between the mash and sparge steps. The grain absorbed most of that (about 5 quarts) and the rest of it was left in the dead space of the mash tun. All that's left now before the boil is to grab a refractometer reading to see how well the mash did and record the collected volume of wort. Estimated preboil gravity was 1.038, I read just a little over 9 brixx (9.2 is what I read) which converts to 1.037 so that's pretty close to the efficiency I estimated.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UKkT4gmEKSOXWei0VMTSmoejkneBLXET-ViXb0Lw4MGbm6Vl7UnIXJwp9DDL4sVQW14XFccgPbs330r_OjKsV6joQEJegLPgBNcfMJDaBQuHjGR64KMbInXqB0wOV-s3Sdsxx9hC26vt/s1600/IMG_2124.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UKkT4gmEKSOXWei0VMTSmoejkneBLXET-ViXb0Lw4MGbm6Vl7UnIXJwp9DDL4sVQW14XFccgPbs330r_OjKsV6joQEJegLPgBNcfMJDaBQuHjGR64KMbInXqB0wOV-s3Sdsxx9hC26vt/s400/IMG_2124.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Refractometer </td></tr>
</tbody></table>
<br />
<b><u>The Boil</u></b><br />
<br />
With all the wort collected and the kettle on the heat I just wait for it to come to a boil so I can start the hop schedule. It'll be getting close when the hot break begins to form.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8U7jf1hOvRfWCbsg7_yOZPz8eHAvoHOxl9U_mF9Lfrnnii1eerglMcQVdpYP4amRw5ztixCBvRjqg0qEhIFuE4jc2SINVcrxox4FsgVzjz5kiHTryEnqj3_YG441LgeOCs5LtBUiaDoz/s1600/IMG_2129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8U7jf1hOvRfWCbsg7_yOZPz8eHAvoHOxl9U_mF9Lfrnnii1eerglMcQVdpYP4amRw5ztixCBvRjqg0qEhIFuE4jc2SINVcrxox4FsgVzjz5kiHTryEnqj3_YG441LgeOCs5LtBUiaDoz/s400/IMG_2129.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Break Forming</td></tr>
</tbody></table>
<br />
During the mash I made sure all the hop additions were ready to go and marked for then they should be added to the boil. The minutes marked on the packages are for how long they need to be in the boil so 60 minutes would go in right at the start.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9OVQkUnDsAQXetutKUzLZFTtvm5wR9obBY9fDxrbEFqZovcszj6KndT0n6HPai9jSGkCqiC5ZCdOofUIi4b1l2bKJIDvdW9NHJm35hUYJX0Thu7M-RzOdmDVn53eUpVcde1U_a_WooZo/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9OVQkUnDsAQXetutKUzLZFTtvm5wR9obBY9fDxrbEFqZovcszj6KndT0n6HPai9jSGkCqiC5ZCdOofUIi4b1l2bKJIDvdW9NHJm35hUYJX0Thu7M-RzOdmDVn53eUpVcde1U_a_WooZo/s320/IMG_2126.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65s4osAJp33PP4BtQ6VVdrI3BAE-a_oaZWqMq3kf3ml6Nmgsqb26GhF1GkkcWH-fCsgaa23bMDhdWSSFh3TMp2iwUc7_ZZhJclHfOh_qL0Mol5F1lzXBk274BuLnc62SlS0y1QPwr273s/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65s4osAJp33PP4BtQ6VVdrI3BAE-a_oaZWqMq3kf3ml6Nmgsqb26GhF1GkkcWH-fCsgaa23bMDhdWSSFh3TMp2iwUc7_ZZhJclHfOh_qL0Mol5F1lzXBk274BuLnc62SlS0y1QPwr273s/s320/IMG_2127.JPG" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30KglCvZGSGmtpj3FyCuWJOeomOLQHcW3FoWly6b0wkxx8rMcSdQUk3v2_QQ8ca2oky8XJX7C2MjgWP0NmywyV_yJtQLez8xh1ayANCQW4KDJh3MWtXUDrcyRLEthnbCLQ57M7rfTB6aa/s1600/IMG_2128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30KglCvZGSGmtpj3FyCuWJOeomOLQHcW3FoWly6b0wkxx8rMcSdQUk3v2_QQ8ca2oky8XJX7C2MjgWP0NmywyV_yJtQLez8xh1ayANCQW4KDJh3MWtXUDrcyRLEthnbCLQ57M7rfTB6aa/s320/IMG_2128.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hop Additions Marked for Time in the Boil</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
After you get a good rolling boil going it's pretty much dump the hops in on schedule and give it a bit of a stir. I like to be sure they aren't stuck to the kettle sides by splashing a little wort around the edges. The first video below is the foaming that occurs just after the first hop addition. The second is the boil after all that has subsided.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxpvpZT4pfV4_bQgf4dQGKUFb9TAkN_VeMUK0l0KJZafrGbw1GvthelkxdnCKUMkxx_B3UWzflVUH5JtYrIwA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxOD2MD8MHtwIVOorfMKD0SnwSXM1HxU9WdwJny7YnoalBRVAGRcNIUerQdnznOftRLuQVM9A3VFAY_pwsWzw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
I normally start preparing the carboy and any other post boil equipment during the last half of the boil (keep your eye on the clock though you don't want to miss an addition). This includes the chiller, airlock, funnel and all necessary transfer tubing. The sanitizer shown here is StarSan, I like it but any will do just follow the instructions on the package. I don't always use 5 gallons of StarSan but I needed to mix up a new batch, I'll reserve what's left in an old carboy for use during the next brew day and bottling.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYACzRPzsL5fplft0A_5pygKmWHytrv_fbd3nyJJ_XcTKdAsumvbPzROvFSAvhNiN4zODlOlIHQ0opnjkr_rYjL8e6sIZBwA1USOHzwxpCMsGDoeRSFuCum6W7dafYobrBto9kmznG8Cg/s1600/IMG_2133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYACzRPzsL5fplft0A_5pygKmWHytrv_fbd3nyJJ_XcTKdAsumvbPzROvFSAvhNiN4zODlOlIHQ0opnjkr_rYjL8e6sIZBwA1USOHzwxpCMsGDoeRSFuCum6W7dafYobrBto9kmznG8Cg/s400/IMG_2133.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carboy and Transfer Tubing</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbGHv3eg19CL1tKg9TRFqdP7WykyPDF9cE8peLtds8-l63I6urkpnTSMVnTpMEOwV1he-o20nbdsKJAszk_Sgub3yI_lZ5Jc7BE5F6_4RxVg5D6jGp1sU2ETqmTuOM8ps5PdztGBzCvMj/s1600/IMG_2134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbGHv3eg19CL1tKg9TRFqdP7WykyPDF9cE8peLtds8-l63I6urkpnTSMVnTpMEOwV1he-o20nbdsKJAszk_Sgub3yI_lZ5Jc7BE5F6_4RxVg5D6jGp1sU2ETqmTuOM8ps5PdztGBzCvMj/s400/IMG_2134.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Airlock Assembly</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx2hzwFN0M2oyREfQKyVQDZGgCdksy3EU6Nwie7BFv5L8Hqno89MXmANBRU4rLBGjegtu1voRPn6_QPnphd6BQzZshkCNlfdee0JYfwQpWMbC2nMX_YwGe6RNgaMLOM6A60h6HZOJg1Ie/s1600/IMG_2138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx2hzwFN0M2oyREfQKyVQDZGgCdksy3EU6Nwie7BFv5L8Hqno89MXmANBRU4rLBGjegtu1voRPn6_QPnphd6BQzZshkCNlfdee0JYfwQpWMbC2nMX_YwGe6RNgaMLOM6A60h6HZOJg1Ie/s400/IMG_2138.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Counter-flow Chiller Set Up and Filled with StarSan</td></tr>
</tbody></table>
<br />
<b><u>Post Boil and Pitching </u></b><br />
<br />
All the hops are in and the flame is out, the boil is over. From this point on everything that touches the beer must be cleaned and sanitized. I put a lid on the kettle and move it to a slightly elevated position to let gravity transfer everything through the chiller (someday soon I'll buy a pump but this works for now).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpZSkcrsre2hZXrbnJA_HG1XJjmsm87s_AbKxyMzVU5ABTyWb_tzvod8mJbc1kvQjX4Qo5e1lOM1Wxz9Z1UF1DRbR7Baf0kAWUdAvM40VoXUfkfXWvEDn4mxcHE68HU01ZY08FbSMOXFZ/s1600/IMG_2140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpZSkcrsre2hZXrbnJA_HG1XJjmsm87s_AbKxyMzVU5ABTyWb_tzvod8mJbc1kvQjX4Qo5e1lOM1Wxz9Z1UF1DRbR7Baf0kAWUdAvM40VoXUfkfXWvEDn4mxcHE68HU01ZY08FbSMOXFZ/s400/IMG_2140.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chiller Setup </td></tr>
</tbody></table>
I turn on the water to the chiller, open the valve on the kettle and get ready to transfer everything to the carboy. The HopStopper installed in the kettle does a stellar job of grabbing most of the hops from the boil. The video below is the first few seconds of the transfer and that's pretty much all that comes out.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzIBUO5zoqp9fRi1n9cZLJO0cziYRfEKRptmVP1FX-KP6pFQIeWdAOV3sqF8xgmEC77GYcwbDnLD7-IreBbWQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
<br />
<br />
I check the temperature coming out of the chiller going into the carboy to be sure it's close to fermentation temperature. In this case it's right around 70°F, I would prefer a little cooler but that's all the ground water temperature could do for me today.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIWL4p8PPZ0clpGnVLMbOrcIj-dqDi4Ba-HpMQleClufg_ZiN2U3C7shwfMqvOdc2LQOuCtEsbcR2uyNt7nakDUSPrt4px_Wf4llfFX_7GiRHMWT8Q3XJIQs7P3wqHTgo_1D0ww8BjJlw/s1600/IMG_2143.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIWL4p8PPZ0clpGnVLMbOrcIj-dqDi4Ba-HpMQleClufg_ZiN2U3C7shwfMqvOdc2LQOuCtEsbcR2uyNt7nakDUSPrt4px_Wf4llfFX_7GiRHMWT8Q3XJIQs7P3wqHTgo_1D0ww8BjJlw/s400/IMG_2143.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Checking Temperature</td></tr>
</tbody></table>
Somewhere during the transfer I'll pull a sample for a refractometer reading. This time I also pulled a hydrometer tube full so I could get a picture of the post-boil gravity. Post boil it ended up right at 1.044, the estimate going in was 1.045. Not perfect but close enough.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0h-6GQIK996chlcdzYjp3dIxi3jC-roc-Rk2RrsTznN3oJvxfFiNBK6JShQfPNi9P1_vEphQomPd6Sdn7_J8OnfOTnKe8NQdtE_izr4ojMK10TL_MT0MYs1Tka1Jix3WEvSyKl7duIV-/s1600/IMG_2147.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0h-6GQIK996chlcdzYjp3dIxi3jC-roc-Rk2RrsTznN3oJvxfFiNBK6JShQfPNi9P1_vEphQomPd6Sdn7_J8OnfOTnKe8NQdtE_izr4ojMK10TL_MT0MYs1Tka1Jix3WEvSyKl7duIV-/s400/IMG_2147.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a little hard to see but this is the hydrometer reading 1.044</td></tr>
</tbody></table>
After everything gets transferred I check to see how much wort was collected after losses to trub in the kettle and boil off using the graduations I've marked on the side of the carboy. This batch was just a little under 22 quarts. Taking into account losses to the yeast cake later I'll be just a touch under 5 gallons into the bottles/keg. Volumes were overall pretty close the whole way through and although I can do better I'm pretty happy with those results.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuOefAIXGcxcO19Paq19zJ9KFRQRZ9_dYXDGW_eBV2WLapP5mxYq-aDg8xDQgpMqxnUReGoMp0lBdOnpycT77A_9PhYLDaL4m_SbzJ57mS1_u78zKwlzAh57rxOznlKA_vBBZZAlHqn0m/s1600/IMG_2148.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuOefAIXGcxcO19Paq19zJ9KFRQRZ9_dYXDGW_eBV2WLapP5mxYq-aDg8xDQgpMqxnUReGoMp0lBdOnpycT77A_9PhYLDaL4m_SbzJ57mS1_u78zKwlzAh57rxOznlKA_vBBZZAlHqn0m/s400/IMG_2148.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">22 Quarts Collected </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrFrUXz8Tgexhd6TxFh2L9-3turPx8xFuStxQv2wlb0NwbeF20D9QzH7Sig6tdFBLmF4o1iz3St8cfr1Op71Hl6dlq5ON1xNRJ_4zk-LFWZT1WXbZ88EhCR_unFFUMz1E-jUudm0Nb_4H/s1600/IMG_2159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrFrUXz8Tgexhd6TxFh2L9-3turPx8xFuStxQv2wlb0NwbeF20D9QzH7Sig6tdFBLmF4o1iz3St8cfr1Op71Hl6dlq5ON1xNRJ_4zk-LFWZT1WXbZ88EhCR_unFFUMz1E-jUudm0Nb_4H/s400/IMG_2159.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trub and hop debris left in the kettle</td></tr>
</tbody></table>
<br />
With the temperature being a little warmer than my selected fermentation temp I decided to go ahead and pitch the yeast knowing my fermentation chamber would cool it down a few more degrees pretty quickly.<br />
I spray down the top of the package and the scissors I'm going to use to cut it open with sanitizer, slice the top off, pour in the yeast, and get the airlock on as quickly as possible.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2A7K4uxXn3wQCBf_1uSHxT307Zw4-RDYloMJ9gCswSNndHjE4CIxtlFldzGi75RxduoCDcViAxIUzakZXC28SHkiT0BwHMYQL_gwZukeeNUx8K0pIZkYZsQ-50olnjJI5Wb57Qc6qSus/s1600/IMG_2149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2A7K4uxXn3wQCBf_1uSHxT307Zw4-RDYloMJ9gCswSNndHjE4CIxtlFldzGi75RxduoCDcViAxIUzakZXC28SHkiT0BwHMYQL_gwZukeeNUx8K0pIZkYZsQ-50olnjJI5Wb57Qc6qSus/s400/IMG_2149.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sanitized yeast package, note the pack is now swollen since breaking the nutrient pack this morning</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6PQHYq20CxGulr8lOgk7qXGMTh9SWU_1W0ofBAOVul-43R-Uwqmyn7xSk2NCjwzv72Xeea5i1G8O4G7GkwSzN7UvWi26OMsgbhGfMoDIHtSgrlmu2HkLFjPvXxI3vi4ySAdg6CCKtB-k/s1600/IMG_2151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6PQHYq20CxGulr8lOgk7qXGMTh9SWU_1W0ofBAOVul-43R-Uwqmyn7xSk2NCjwzv72Xeea5i1G8O4G7GkwSzN7UvWi26OMsgbhGfMoDIHtSgrlmu2HkLFjPvXxI3vi4ySAdg6CCKtB-k/s400/IMG_2151.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump it in and give it a good swirl</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguVDHd_6OcULQeqfxxvkLgQwkgCaEa3OiHvw6p0ldtpre4nJmYzrPwlBEoYA3BywwLEWYD2L8pI1DTXwSgN3ouH1bIuEaDs3NXJI0CaL5m44BBcMzdorp5US1qvpIgQ9LcDYQljX0k2wD/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguVDHd_6OcULQeqfxxvkLgQwkgCaEa3OiHvw6p0ldtpre4nJmYzrPwlBEoYA3BywwLEWYD2L8pI1DTXwSgN3ouH1bIuEaDs3NXJI0CaL5m44BBcMzdorp5US1qvpIgQ9LcDYQljX0k2wD/s400/IMG_2154.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Airlock in place and ready for the fermentation chamber</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
All that's left now if a quick walk to the fermentation chamber (a converted chest freezer), rubber band a thermocouple to the side of the carboy, and set the controller. I'm setting the temperature controller to 63°F since my thermocouple will be located on the outside of the carboy. The actual fermentation temperature will be 1°-3°F higher than ambient due to heat given off by the yeast which should keep me right around the steady 65°F temp I have chosen.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuGh0c4nyHpZWRIHNdZn36j9qA3qTuWWT3-eRf9m9LSUZ3fgjC5zvbE0meF03DwmhKYRgIiAPp1dfZwuucKTQ51PdE_xUwVxolnDQFffldZiIY-TUPO9KbxUuHrHQZ0xy5Zx03klXbYTn/s1600/IMG_2156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuGh0c4nyHpZWRIHNdZn36j9qA3qTuWWT3-eRf9m9LSUZ3fgjC5zvbE0meF03DwmhKYRgIiAPp1dfZwuucKTQ51PdE_xUwVxolnDQFffldZiIY-TUPO9KbxUuHrHQZ0xy5Zx03klXbYTn/s400/IMG_2156.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thermocouple in place</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfc4RpCiirTIhVrfiII7lFpZHehS1a7juDYEmvZ7AHyvJD_C7QJczGcQV8sCq_PuZzBxZpeE9GEU2Ja_r6qKRukoVWFc-BtmwpsiHBaVgseGoS_epGfU_viuIXAfVUZNsstBG7fBM9FB70/s1600/IMG_2157.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfc4RpCiirTIhVrfiII7lFpZHehS1a7juDYEmvZ7AHyvJD_C7QJczGcQV8sCq_PuZzBxZpeE9GEU2Ja_r6qKRukoVWFc-BtmwpsiHBaVgseGoS_epGfU_viuIXAfVUZNsstBG7fBM9FB70/s400/IMG_2157.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Setting the controller to 63°F</td></tr>
</tbody></table>
<br />
Now it's a waiting game for the yeast to do it's work, I'll plan to monitor fermentation by checking in on it at a pretty regular interval and will note how many hours it takes to get a krausen and to be sure I haven't had a blow off event.<br />
<br />
<b><u>Relevant Stats Summary</u></b><br />
<br />
Quick wrap up of the actual measurements and the targets with a brief reasoning of what I likely did wrong:<br />
<br />
Mash Temperature: 154°F (Target 152°F) - Dough in a little hot due to head space thermal loss fears<br />
Mash Time: 60 minutes<br />
Sparge Water Temp: 165°F<br />
Sparge Water Time: Batch Sparge, total time including rest and vorlauf approx. 20 minutes<br />
Pre-Boil Volume: 6.5 gallons (target 6.47 gallon)<br />
Pre-Boil Gravity: 1.037 (target 1.038)<br />
Boil Time: 60 minutes<br />
Post-Boil Volume: 22 quarts (target 23 quarts) boil was a little more vigorous than my 10 gallon batches<br />
Post-Boil Gravity: 1.044 (target 1.045)<br />
Yeast: Wyeast 1028 London Ale 3/21/13 manufacture date (brew date 5/27/13)<br />
Yeast Prep: Smacked the pack at the beginning of the brew day<br />
Fermenter Type: Better Bottle Plastic Carboy w/ Three Piece Airlock and Bung<br />
Fermentation Temperature: Converted freezer set at 63°F thermocouple positioned on the side of carboy<br />
<br />
Future info to collect:<br />
-Time to fermentation kicked off<br />
-Final Gravity<br />
-Bottling Details.<br />
<br />Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com1tag:blogger.com,1999:blog-6269834440686615779.post-74334503046603266222012-08-14T23:11:00.003-04:002012-08-17T21:57:39.163-04:00Partial Mash Brewing Guide<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjum8bLDRRck4ecCXWXnns1Tib7vJg2KJFK1MLdix4DPjEP6PpDGuLPM_uYbasWI0ZGebi1_ZYbbiK0EJ8AvxSXCO3ObiGcg7PCpn_oshuMmRrV4tUgOo47K90buPkuADTsZfsuG79Qx2Oe/s1600/1F43C04C-9377-4C8C-AAA5-73C46B3ABE45.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjum8bLDRRck4ecCXWXnns1Tib7vJg2KJFK1MLdix4DPjEP6PpDGuLPM_uYbasWI0ZGebi1_ZYbbiK0EJ8AvxSXCO3ObiGcg7PCpn_oshuMmRrV4tUgOo47K90buPkuADTsZfsuG79Qx2Oe/s400/1F43C04C-9377-4C8C-AAA5-73C46B3ABE45.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The image above of the cooling down of a partial mash boil in the
kitchen sink full of ice likely brings back fond (or frustrating)
memories for brewers of when they first got started. </td></tr>
</tbody></table>
<br />
<b>Why Partial Mash?</b> <br />
<br />
Most brewers are introduced to the hobby by wandering into a local home brew shop and getting a starter equipment kit (normally under $100 USD depending on what's included), and an extract recipe kit to use with that equipment. The most basic of the kits are cans of pre-hopped liquid malt extract with an extra bit of fermentables in the form of dry malt extract. These are very easy to use (basically sanitize everything and mix with warm water then pitch the yeast) and generally produce a drinkable product for very little effort. <br />
<br />
On the other end of the spectrum are the all grain brewers that perform a mash on malted barley and convert their own sugars to a fermentable state. Boil the full volume of wort, design recipes in software to style guidelines, and all sort of other things that require an incredible amount of effort compared to the extract kits.<br />
<br />
Somewhere in the middle of these two is the partial mash brew. Originally I viewed it as a step between the simple extract kits and the full commitment to all grain that was simply another step in the process. I personally only did around six partial mash brews (and only two extract brews before that) before jumping to all grain.<br />
<br />
Recently however several friends have shown interest in the hobby but don't quite want the full commitment of purchasing the equipment and keeping up with the details for an all-grain brew day (around 7-8 hours for my setup). So they would try a simple extract kit from the local shop with the plastic bucket economy equipment kit. Sure enough they loved having their own beer to drink at home but wanted more control over the process/beer that wasn't offered in extract kit form factor.<br />
<br />
This is where the partial mash shines, great control over the process (relative to extract), wider selection of styles, low equipment costs, and a much shorter time commitment for each batch. With the addition of a small amount of specialty grain to the extracts
that contain many of the fermentable sugars you can achieve the body and
depth that's often missing from extract only brews.I am actually a very big fan of the partial mash process now for the casual brewer. Not everyone needs a miniature commercial brewery in their basement, and truth be told you can make incredibly good beer with the process. The guide below lays out the general process of completing a partial mash kit I purchased for this post.<br />
<br />
More after the Jump <br />
<a name='more'></a><br />
<br />
<br />
<br />
<b>Equipment Overview:</b><br />
Most of what I used to brew the kit comes in a standard beginner kit. One of the main things that's usually not included in the basic kits is a kettle, if you already have a pot in the 20-24 Quart range you're covered. If not expect to pay around $30.00-$40.00 USD for a kettle in stainless or a little less for aluminum. Outside of that the things your kit will need are:<br />
<br />
-Mesh bags to put your grain in for the partial mash<br />
-Thermometer - the more accurate the better since brewing is all about temperature control and timing<br />
-A kitchen timer - you don't want to be watching the clock (use your phone if it has one built in)<br />
-Plastic Bucket fermenter with a lid that seals well<br />
-An Airlock for the lid to let CO2 escape during fermentation without letting air back in<br />
-Sanitizer to get everything clean - I prefer the no rinse ones<br />
-A hydrometer to take gravity readings (and a wine thief to pull the sample)<br />
-A plastic bucket with a spigot for bottling<br />
-About 5ft of vinyl tubing to transfer the beer<br />
-A bottle capper (unless you're kegging)<br />
-Bottles and Caps (you can reuse any bottle that has pry off tops)<br />
<br />
<br />
Optional Items<br />
-Auto-siphon - this is only optional because you can get by without but I very highly recommend it, I think of the auto-siphon as the best $10 I ever spent for a piece of brewing equipment.<br />
-Funnel with a screen - use this when transferring into the fermenter, helps with aeration and catching any hop particles that didn't settle out very well.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr368yd_l17rLR31zAyKeIibX9cUYu6iyAnlkQt8Lb7mu4J7nHfHSEG6XEFIFL3kNvAuEHsHtFRKfo4sNASAbaiEMAdQ-gw_AtN1kGORdTIz6fpX0yVnvfc81iK6KYtz5pNO9rDUbHPNmv/s1600/74737E68-5FC3-47BB-AFD6-8D9350B5DA83.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr368yd_l17rLR31zAyKeIibX9cUYu6iyAnlkQt8Lb7mu4J7nHfHSEG6XEFIFL3kNvAuEHsHtFRKfo4sNASAbaiEMAdQ-gw_AtN1kGORdTIz6fpX0yVnvfc81iK6KYtz5pNO9rDUbHPNmv/s400/74737E68-5FC3-47BB-AFD6-8D9350B5DA83.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Whole Kit Spread out on the Counter</td></tr>
</tbody></table>
<br />
<br />
<b>Ingredients Overview: </b><br />
<br />
I purchased an English Pale kit from MoreBeer, (you can see their logo in the picture above). The kit included a bag of liquid malt extract (metallic upper right in the picture), two hop additions (the smaller metallic bags), a packet of dry yeast (S-04 English Ale which is the blue packet), bottling sugar (white powder in the upper left), and the grains for the partial mash (bottom left). The grains must be milled so that water can get into the sugars the malter worked so hard get from the raw barley. Some kits offer the option of sending un-milled grains so be sure to check that yours are milled unless you have a mill. The ingredients list in the bottom right that came with the kit also listed some expected gravity ranges that you should achieve when brewing.<br />
<br />
Overall most kits should have similar ingredients and may use dry malt extract instead of the liquid. One of the main things to look for in these kits is fresh ingredients as age can affect flavor. These things have a shelf life measured in months so it's not like it's fresh vegetables just try to make sure you're not getting past a year. <br />
Don't worry about making your own recipes the first few times, learning the process with a tested kit will help your brewing way more early on. It's also easier to trouble shoot any issues to the process rather than the recipe. <br />
<br />
<b>Preparing Water and the Mash:</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8vYCUlRNAFHqWbmXsvmRPLjHQNaRemiQNW80v7EHDsKCF909lNt6Tg56NKCWs3TQElzY-YDZulfJGLCaGmz-VvwfusQOnnd6W_DS8A6e0XSGiijpquIv0H_2XjK91BMOe3uIoA0K1Ykb/s1600/IMG_1774.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8vYCUlRNAFHqWbmXsvmRPLjHQNaRemiQNW80v7EHDsKCF909lNt6Tg56NKCWs3TQElzY-YDZulfJGLCaGmz-VvwfusQOnnd6W_DS8A6e0XSGiijpquIv0H_2XjK91BMOe3uIoA0K1Ykb/s320/IMG_1774.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kettle with the Mash Water </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
The very first thing you'll want to do is measure out your water for the partial mash, this will be around 2-3 gallons. Leave some room in your kettle since boil overs (we'll touch on these later) are a real mess to clean up. You'll likely be using either spring water from the store or tap water. If you're using tap water and haven't filtered it first there will be chlorine in it. To get rid of the chlorine you can bring it up to a boil for a couple of minutes and cut the heat to let it come back down to temperature. If you're using spring water you'll just need to bring it up to temperature. Don't use distilled water since the minerals in the spring/tap water help with the mashing process. The temperature we're shooting for is 170° F, anything above this temperature could result in tannin extraction from the grain that will create off flavors in your beer. <br />
<br />
<br />
<br />
While the water is warming up go ahead and place the milled grains in the mesh strainer bag and loosely tie the top. Most bags have draw strings to close them up just be sure you can get it untied later.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyw6l3npTckmbuMrD1QJgzUZtXlWG9VEWvfMLBkF43PfrzJvgEgfQ4QQcLmmL80RTjj8noUxxkOHJXkg1Lsb7uPhrs-KLxvGsu8wq4dTR2frbOpwUc08XoeIbc4CafXTMZ0C4xzrJiPy2D/s1600/IMG_1775.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyw6l3npTckmbuMrD1QJgzUZtXlWG9VEWvfMLBkF43PfrzJvgEgfQ4QQcLmmL80RTjj8noUxxkOHJXkg1Lsb7uPhrs-KLxvGsu8wq4dTR2frbOpwUc08XoeIbc4CafXTMZ0C4xzrJiPy2D/s320/IMG_1775.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grain in the Mesh Bag</td></tr>
</tbody></table>
When the grains are ready to go check your water temperature to be sure you're at 170°F or just a little below. Now it's time to start the mash. With the water at temp and the heat off dunk the bag a few times in and out of the water to make sure everything is soaked well. You can agitate the bag with a spoon a little to help this along. Once that's done the water should have cooled a bit to the mid to high 160°F's since the grain we just added was room temperature.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MIOCQDbDYFvvAzUkNetiGvb0iB-uaQAXiOV_HsVdedsA9BR5snNRzf7vKfXlBZlJurLSu8T68UMpCZ80kmqdqCiLiGA_jbCwbHsDRjpUYmlTeMiabgxliZZ-qjf9VhEhoIs7XFFXUuE0/s1600/IMG_1776.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MIOCQDbDYFvvAzUkNetiGvb0iB-uaQAXiOV_HsVdedsA9BR5snNRzf7vKfXlBZlJurLSu8T68UMpCZ80kmqdqCiLiGA_jbCwbHsDRjpUYmlTeMiabgxliZZ-qjf9VhEhoIs7XFFXUuE0/s320/IMG_1776.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just after placing the grains in the mash water, notice the color change has already started.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Now place the lid on your kettle and set the timer for 30 minutes. I like to keep the top of the bag pinched between the lid and the kettle for easy removal later, no fishing around in hot water for the bag. During this time some enzymes in the grains will convert some of the sugars to a fermentable sugar that the yeast can use. This will depend on the grain you have as some have no power to convert themselves (this is called diastatic power if you want to know more). You'll also get great color and flavor from the specialty grains that you just can't find in malt extracts.<br />
<br />
After the 30 minutes is up pull the grain out and let the bag drain into the kettle. Don't squeeze out every last drop as that can also extract the tannins we mentioned above, just let it drain naturally for a few minutes. What was mash water is now called wort (un-fermented beer), although with a very small amount of sugars.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iKYz_JozSkwMmFTgHkn60vhERbSa6F3-L1-xNCKjwe1XPNg5l_1IbbYI3vFplotYfext5TyR6GBhwGwpJRpIGeVfdZnhRvl9RG7l1OT7ocU3TBML_emvz6gfKnLzgwx-CXvGECJvXA1k/s1600/IMG_1777.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iKYz_JozSkwMmFTgHkn60vhERbSa6F3-L1-xNCKjwe1XPNg5l_1IbbYI3vFplotYfext5TyR6GBhwGwpJRpIGeVfdZnhRvl9RG7l1OT7ocU3TBML_emvz6gfKnLzgwx-CXvGECJvXA1k/s320/IMG_1777.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Draining the grain bag, notice the darker color compared to the beginning of the mash</td></tr>
</tbody></table>
Now go ahead and turn up the heat to start bringing the wort to a boil. While the wort is warm but not quite boiling is a good time to add the extracts that will boost the sugar content up to that of a normal beer (actually around double that of a normal beer since we're only around 2-3 gallons of the 5 gallons we'll have at the end).<br />
<br />
We'll be using liquid malt extract from a bag that came with the kit. If you're using cans of liquid extract you'll want to put them in a bowl of warm water to help them pour a little better. With the bags you can roll it like a toothpaste tube after you pour most of it in the kettle. Dry malt extract is also fine for this step and some kits will use it instead of the liquid.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6O8l7D51AKa7m0iSc4bHVcGLpQtkiwdlJb8jt7sUNP_kNUTzHi9NRXdT1V6HLpkOTiixWMMX1sCmbVY1j_jfQftwm_kFzcH_qXEEQoX2irG5Jkxvn2cS8wTSjtEcVZ6CYx10bHokBgZJ/s1600/IMG_1780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6O8l7D51AKa7m0iSc4bHVcGLpQtkiwdlJb8jt7sUNP_kNUTzHi9NRXdT1V6HLpkOTiixWMMX1sCmbVY1j_jfQftwm_kFzcH_qXEEQoX2irG5Jkxvn2cS8wTSjtEcVZ6CYx10bHokBgZJ/s320/IMG_1780.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring the Liquid Malt Extract into the Kettle</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
As you're pouring your extract in be sure to stir like crazy. It's heavier than the wort and will settle onto the bottom and burn if it's not mixed in well. After it's all mixed in stay with the kettle as it heats to a boil. You'll be there for a couple of reasons.<br />
<br />
First watch for the hot break. A frothy surface will build up on the top of the wort before it comes to a boil, this is the hot break and is made up of proteins from the malted barley and extract (which is also malted barley). <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSlnybHriixP9Dkf2CZe3gjgJ30S6LoHCGYmpo67ukBxVZCXrtab_DM90DqrtxJXHgsNd9mDwmpAxwpNvqmC8tmkIwIENM0RvWjJOLKYkhfuYZVtHHFmZG9Tsw-BrtvvvSyyKsTSeG-HS/s1600/IMG_1783.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSlnybHriixP9Dkf2CZe3gjgJ30S6LoHCGYmpo67ukBxVZCXrtab_DM90DqrtxJXHgsNd9mDwmpAxwpNvqmC8tmkIwIENM0RvWjJOLKYkhfuYZVtHHFmZG9Tsw-BrtvvvSyyKsTSeG-HS/s320/IMG_1783.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Break</td></tr>
</tbody></table>
Second, when the boil starts you'll want to be sure to adjust the heat to avoid a boil-over. The sugars will really froth up and can over run the top of the kettle. Thick sugar water smokes a lot when it hit's a stove eye, and is really a mess to clean up anywhere else it gets. From this point until the boil is finished don't place a lid on the kettle, you want some chemical compounds to be able to escape with the steam to avoid off flavors. They're nothing that will hurt you just things that will cause off-flavors. The primary compound of concern is DMS (dimethyl sulfide) which causes a flavor similar to cooked corn. It's not as big a deal in a partial mash but why take any chances of an off flavor. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyiyDLTPnBfR4snmVGdbNta2DCrG27Vkz4pzN7uKDClucSKwOC5N8facd0Is-xl_b1aOGl5ZRpVru0wRjB13g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
<br />
Third you need to start the timer at the start of the boil so hop additions can be correctly timed. <br />
<br />
<b>The Boil and Hop Additions:</b><br />
<br />
Most boils for the partial mash
method will be 60 minutes total and usually have a hop addition right
at the beginning. This is called a 60 minute addition and it goes in with 60 minutes left in
the boil, not 60 minutes into the boil. The amount of time hops spend in the boil creates different types and amounts of bitterness. The longer the hops are in there the more bitterness and less aroma you'll perceive when drinking the beer later, the opposite is true for later additions (less time = more aroma). <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngjwTbnNGBTM-XNqyzejShLRq8ktM-2B41YjcpdWsYwwqvAolmF_JaRjF_urTJOhIjWan5ysiTegjdB-t-32NGcKQ0VbaVloE70TiL1gtHxmiO3WiN842QIV_CdNMHOPU3CRO9YMnaE7L/s1600/IMG_1788.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngjwTbnNGBTM-XNqyzejShLRq8ktM-2B41YjcpdWsYwwqvAolmF_JaRjF_urTJOhIjWan5ysiTegjdB-t-32NGcKQ0VbaVloE70TiL1gtHxmiO3WiN842QIV_CdNMHOPU3CRO9YMnaE7L/s320/IMG_1788.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Late (5 minute) Hop Addition and Whirlfloc Tablet</td></tr>
</tbody></table>
<br />
<br />
Simply watch the clock and dump in your hops at the prescribed times in the kit instructions. Towards the end of the boil you may use a flocculation agent (Irish moss, whirlfloc, etc.) which will help bind some of the floating hop bits and proteins from the break materiel so they settle out better. A word of warning watch the kettle closely with a spoon in hand when adding hops, the addition makes the boil rise up very quickly and we've already been over how much a boil over can suck. <br />
<br />
To help with getting the hops out of the wort at the end of the boil I like to use a large mesh bag that fits over the lip of the kettle. When the boil is over just pull it out and let it drain back into the kettle for a bit and place in a bowl. It won't get everything but it does cut down on the amount of hops that make it into the fermenter.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqq_ncJI1s99FBOorQDPZqMQqQtcpz6JACWlRRqE0cYH8rbtIylNITRbTdlrGEvtWEV81hpa2E5hvIONLaimZy1SC6lIWKsB2gCg-jgSCr-qjzeXsbMQZzJNunRB3o5P0EhNuS5DHUoqD/s1600/IMG_1791.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqq_ncJI1s99FBOorQDPZqMQqQtcpz6JACWlRRqE0cYH8rbtIylNITRbTdlrGEvtWEV81hpa2E5hvIONLaimZy1SC6lIWKsB2gCg-jgSCr-qjzeXsbMQZzJNunRB3o5P0EhNuS5DHUoqD/s320/IMG_1791.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hop bag and hops pulled out after the boil</td></tr>
</tbody></table>
<br />
<br />
<b>Chilling and Transferring:</b><br />
<br />
From this point<b> </b>forward everything the wort touches must be sanitized. Before this point it really didn't matter since the boil would kill anything that got into the kettle. The goal here is to minimize the amount of things that can float into the wort. If you have a ceiling fan going in the room turn it off well before the end of the boil so the air can settle. Step number one after the hop bag comes out of the kettle is to spray a lid for the pot with no rinse sanitizer and get it on the kettle before you move it to an ice bath.<br />
<br />
To prep the ice bath (you could do this during the last few minutes of the boil) place a stopper in your kitchen sink, fill with ice (I use the entire ice-maker bin from my freezer), and run in some cold water (heat transfers better into water than air). Make sure the pot will fit in your sink before you even start brewing or you'll need to do something else. Also leave some room for the volume of the pot in the sink. The first time I did this I filled the sink nearly to the top and when I plunged the kettle in water went everywhere. Then take your pot (lid still on) and place it in the ice bath.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgmGsi-9xeCPhfQO6NPWTCpXavToF_fiSeTR_3NcSisDMcgRArNtZThg5c1CJ1-i7xeFhHV69keF_e-lHxW6tkUwtZPJ30_WmbLRvaRsKUeiqSmsivHOCDmBO9AuCFZzCxFzawodTGci_/s1600/IMG_1790.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgmGsi-9xeCPhfQO6NPWTCpXavToF_fiSeTR_3NcSisDMcgRArNtZThg5c1CJ1-i7xeFhHV69keF_e-lHxW6tkUwtZPJ30_WmbLRvaRsKUeiqSmsivHOCDmBO9AuCFZzCxFzawodTGci_/s320/IMG_1790.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah it's just a different angle of the first shot </td></tr>
</tbody></table>
Let it cool while you start sanitizing the fermenter and siphon equipment. I like Star-San since it's no rinse, easy to mix, and quick but any sanitizer sold in your home-brew shop will work. Just follow the directions on the bottle to sanitize anything the wort will touch and you'll be fine. I like to sanitize the lid of the bucket and keep it loosely on top while I'm sanitizing the other equipment.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxF4d66_qAAjaaU_o59twYS56qOlMHuBlxy91-6CCZeV6aRveoiDiGfWz2Ljtdq0Ts4CbcGEJyEFqx-zq_N12beG-vHrfsNONoflNMZUgOQ7zY5w3veS1-bIvnETlmr5cGQdXfFZO6ngv/s1600/IMG_1792.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxF4d66_qAAjaaU_o59twYS56qOlMHuBlxy91-6CCZeV6aRveoiDiGfWz2Ljtdq0Ts4CbcGEJyEFqx-zq_N12beG-vHrfsNONoflNMZUgOQ7zY5w3veS1-bIvnETlmr5cGQdXfFZO6ngv/s320/IMG_1792.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loading the Fermenter with Top Up Water</td></tr>
</tbody></table>
<br />
<br />
Once everything is sanitized go ahead and pour a gallon or two of top up water in the fermenter. This does two things, first and foremost it will bring your batch up to final size. Leave a little space though since you will have lost some amount of volume to boil off in the form of steam, we'll top up the last half gallon at the end. Second the wort will still be a little warmer than pitching temp unless you had a very good ice bath and this will help cool it further. You can keep this water in the fridge so that it's really cool if you have doubts about how effective your ice bath will be. Basically if you had two gallons at 40° and two gallons at 100° the would equalize out to 70°. You can do the math as ((V1*T1)+(V2*T2))/(V1+V2)=T3 where V = volume and T = temperature, or you could just by a fermometer to put on the outside of the fermenter (it's like a fish tank thermometer sticker).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC36g3Km08Bv7qwnH_6YUWIZ1EwuTnYmCwfD-agZsVFDqhcTLt2VMrWYIFEu0Y7J7tOuFTEEornlzFO6lPk1DTn1ZxITYaxNrYQOUgU0XLKIJ2S6hKnCl0krk_6aUcYpvaDsmkIN7vyWmp/s1600/IMG_1794.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC36g3Km08Bv7qwnH_6YUWIZ1EwuTnYmCwfD-agZsVFDqhcTLt2VMrWYIFEu0Y7J7tOuFTEEornlzFO6lPk1DTn1ZxITYaxNrYQOUgU0XLKIJ2S6hKnCl0krk_6aUcYpvaDsmkIN7vyWmp/s320/IMG_1794.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Auto-Siphon in action</td></tr>
</tbody></table>
Now it's time to put the wort in the fermenter. Simply give an auto siphon a few pumps and let gravity do the rest. Hold the other end of the tube above the water level in the fermenter so you get a little slashing action to help oxygenate the wort. All the O2 was driven out of the wort during the boil and the yeast you'll pitch in a few minutes will need some oxygen to be all they can be. When I do this I run it through a funnel that has a screen insert to catch any little hop particles that the bag may have missed.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxw1XJY0YMlHq0KLMRoRpikRdRtoessRRRsHU_UhcskKZfLsEQ6eKIZegxBMJ8vutRyjK4SgoKlwtEH4hjKLYMD0HTduX1pf_ZRx3bOrnWWkpQQmmdPAg3wxW_F8WghDrAjnwycL9Re8W/s1600/IMG_1793.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxw1XJY0YMlHq0KLMRoRpikRdRtoessRRRsHU_UhcskKZfLsEQ6eKIZegxBMJ8vutRyjK4SgoKlwtEH4hjKLYMD0HTduX1pf_ZRx3bOrnWWkpQQmmdPAg3wxW_F8WghDrAjnwycL9Re8W/s320/IMG_1793.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Running Wort into the Fermenter through the Funnel/Screen</td></tr>
</tbody></table>
Once you have everything in the fermenter check the volume and top up to 5 gallons if you aren't already there. Use a sanitized wine thief to pull a sample and check the gravity with your hydrometer. Check the temperature with your sanitized brewing thermometer (or the fermometer on the side of the bucket we mentioned above) to be sure it's in range for the hydrometer you're using. Put the sanitized lid back on loosely and get ready to pitch the yeast.<br />
<br />
<b>Pitching the Yeast and Fermentation:</b><br />
<br />
Most kits come with dry yeast packets that are intended to be either re-hydrated or sprinkled directly into the wort. Follow the instructions on the packet, if the packet has no instructions buy better yeast. Yeast is a subject all it's own that really affects the outcome of the final product. While we won't get into a full discussion on yeast here I will say this:<br />
<br />
-Be sure you pitch the yeast into wort that is in the same temperature range as the fermentation range listed on the packet.<br />
-Keep light off the beer during fermentation, if using something clear put a t-shirt on it.<br />
-Ambient temperature in the room is not the temperature of the fermentation, aim for a room temp at the low end of the listed fermentation range, expect the actual fermentation temp to be 3°F-7°F warmer.<br />
-Keep it in a place with a stable temperature, you do not want temperature that swings up in the middle of the day and cools at night.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyIATdtHGMsS2lyeSw_PgtTyNF-reEEcmnJORboim0LlcrAFmpmqmSKGnNnTTFzOhlF9CL5IGUxjbGLKf-Pv2ichsC0UYJL4F9Yj1C0uu1Ywce6bIzSkT-keHiyxNxt6Ec7687p5I47Jz/s1600/IMG_1796.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyIATdtHGMsS2lyeSw_PgtTyNF-reEEcmnJORboim0LlcrAFmpmqmSKGnNnTTFzOhlF9CL5IGUxjbGLKf-Pv2ichsC0UYJL4F9Yj1C0uu1Ywce6bIzSkT-keHiyxNxt6Ec7687p5I47Jz/s320/IMG_1796.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing to Pitch the Yeast, note the foam on top from the "splashing" aeration during transfer.</td></tr>
</tbody></table>
<br />
<br />
That said my packet said to sprinkle directly into cooled wort so that's what I did for the sake of following instructions for the kit. Dip the top of the packet in sanitizer, sanitize some kitchen scissors, cut the top off the packet and sprinkle. Currently I'm usually a liquid yeast guy simply because I have the equipment. Early on I used dry yeast for 80-90% of my brews, they are easy and turn out great results.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1LRwkvjdNj1YtTCVTIyaANFaEeLpsV4aY_YvkF_jkFE2vl8oKzi1RBrA32mMmct_gf-mIUX2ygWiAXSFKF9PNoH1-t2zDC5FjXiXGlyZSm7124nOmsHnr5RozpYQYhUHGR4c4s2mMdhF/s1600/IMG_1797.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1LRwkvjdNj1YtTCVTIyaANFaEeLpsV4aY_YvkF_jkFE2vl8oKzi1RBrA32mMmct_gf-mIUX2ygWiAXSFKF9PNoH1-t2zDC5FjXiXGlyZSm7124nOmsHnr5RozpYQYhUHGR4c4s2mMdhF/s320/IMG_1797.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeast is Pitched</td></tr>
</tbody></table>
<br />
Now get the sanitized lid sealed up tight with the sanitized airlock in place (don't forget to add liquid to the airlock) and move the fermenter to the location you have picked out that meets the criteria listed at the beginning of this section. Wait a couple of weeks (or even better check the gravity after a week then every few days to be sure the yeast is done) and it's on to bottling.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FTLHCO7FHry-BpczPQSMO7ivLDkC7rrgZyUDdcLFLKT8xG5-EjsdmzCDTqJ0vplXh6v-Zu-ngTRHshKqhVC9L6i-uD0nvpFlw3UwQYF4kLPWzevK1PAgsbpoDg1x2Isyl3TI9q2hIW5c/s1600/IMG_1798.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FTLHCO7FHry-BpczPQSMO7ivLDkC7rrgZyUDdcLFLKT8xG5-EjsdmzCDTqJ0vplXh6v-Zu-ngTRHshKqhVC9L6i-uD0nvpFlw3UwQYF4kLPWzevK1PAgsbpoDg1x2Isyl3TI9q2hIW5c/s320/IMG_1798.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to Go Away for a Couple of Weeks</td></tr>
</tbody></table>
<br />
<br />
<b>Bottling and Conditioning:</b><br />
<br />
We've previously done a post on bottling on the blog and as it's really a separate process (an this is gotten way longer than I intended) I'll reference you there.<br />
<br />
<a href="http://beercitadel.blogspot.com/2012/05/natural-carbonation.html">Our Post on Bottling</a><br />
<br />
Please let me know if a step wasn't clear (or more likely where I screwed up) in the comments to help us out.<br />
<br />Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com6tag:blogger.com,1999:blog-6269834440686615779.post-68585897943795992532012-07-05T21:35:00.001-04:002012-07-05T21:35:59.507-04:00Late Mash AdditionsWait a minute did I mean late hop additions? Nope, some grains can put off a bit of a sharp flavor when going through a mash that can really show up in the finished beer. My tastes in particular pick something up I can only describe as acrid when using black patent malt to ad a bit of roast/color. Looking for ways to counteract this I thought about steeping the black patent separately but thought that my be a bit of a hassle to execute on brew day. Wait, how about adding it right before the end of the mash so it's just in for the sparge? It works out pretty well although I'm not 100% committed to doing this all the time (sometimes roast with a little bite is just what you need) it can help you get the flavor/color you want without going overboard.<br />
<br />
This is during the brew process for the <a href="http://beercitadel.blogspot.com/2012/06/cascadian-dark-ale.html">Cascadian Dark Ale</a> that was posted the other day.<br />
<br />
Process:<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagz22rdR3RGUiHM2R2-sqbbzRXCRmxCfOLFBr3m_PGnSHMvoxmr_cYENd0pFyYWuGwh35fDCDu8rkXjhLE80M_Tytgdayg12nZQQrq3XPVJjkNZI1-umaykpjc8yUNWBLlzv8CxLOBRrF/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagz22rdR3RGUiHM2R2-sqbbzRXCRmxCfOLFBr3m_PGnSHMvoxmr_cYENd0pFyYWuGwh35fDCDu8rkXjhLE80M_Tytgdayg12nZQQrq3XPVJjkNZI1-umaykpjc8yUNWBLlzv8CxLOBRrF/s320/IMG_1753.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1. Mill the Black Patent Separately, Obviously you Can't Add Later if You Don't </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<object class="BLOGGER-picasa-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFboOJKt57I-UQKvDqlK6OD0ApaXa8WicYHSZZ76-aInVhII2YnH4l2EOTrApRZ-QE416W_KeyDzHTvvJY6XoNIMiP6QWW4arqGV09Rn7YCm42xaOloNKk4EgHbrBt5TVPBpyMkaXuMf8F/s1600/IMG_1754.MOV" height="266" width="320"><param name="movie" value="http://video.google.com/googleplayer.swf?videoUrl=http://redirector.googlevideo.com/videoplayback?id%3Dcbb34aa27c2fea11%26itag%3D5%26source%3Dpicasa%26cmo%3Dsensitive_content%253Dyes%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1344129981%26sparams%3Did,itag,source,ip,ipbits,expire%26signature%3DB8B55B00E8E93DA997CB74215D48220F1B783261.2927D31F216654ADFBC8F378FF390F2ACB0B78F7%26key%3Dlh1" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://video.google.com/googleplayer.swf?videoUrl=http://redirector.googlevideo.com/videoplayback?id%3Dcbb34aa27c2fea11%26itag%3D5%26source%3Dpicasa%26cmo%3Dsensitive_content%253Dyes%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1344129981%26sparams%3Did,itag,source,ip,ipbits,expire%26signature%3DB8B55B00E8E93DA997CB74215D48220F1B783261.2927D31F216654ADFBC8F378FF390F2ACB0B78F7%26key%3Dlh1" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
<div style="text-align: center;">
2. Sprinkle on the Top of the Mash Before the Vorlauf</div>
<div style="text-align: center;">
</div>
<a name='more'></a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5j9Kvz9UVxri8LMdIX-UbmozKQfcOsRo4i0CSufNrB_OeE3d_qb4hY9dj8qUOgP8cDKi2oQ6ELxoDlMUm6P8j6Ir2lav8talVpiQCzbjNedKtHRFn6PI0IbkS24fCSVxaO8RZ70_FftK1/s1600/IMG_1756.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5j9Kvz9UVxri8LMdIX-UbmozKQfcOsRo4i0CSufNrB_OeE3d_qb4hY9dj8qUOgP8cDKi2oQ6ELxoDlMUm6P8j6Ir2lav8talVpiQCzbjNedKtHRFn6PI0IbkS24fCSVxaO8RZ70_FftK1/s320/IMG_1756.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All 2 Pounds Sprinkled on Top</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJlX8k63jIQV3WHOlpkSdoV8riL3zzZr0_K-2tYZwzEAf6V6vR4Cd4SkQtJIM8_MvlVdRyhJN3cWslXN6RfxPlcXEZ1fo7OM-h7KCmX1Z44QuM8J500trCSSg_aGVWshMSVgc1UK2TFfj/s1600/IMG_1758.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJlX8k63jIQV3WHOlpkSdoV8riL3zzZr0_K-2tYZwzEAf6V6vR4Cd4SkQtJIM8_MvlVdRyhJN3cWslXN6RfxPlcXEZ1fo7OM-h7KCmX1Z44QuM8J500trCSSg_aGVWshMSVgc1UK2TFfj/s320/IMG_1758.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Color of the First Running's</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
</div>
<br />
<br />
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyDy6lGSZXnE3hTRpInRS05Ft7t2kF6HiJXDQw8lWxFeJysHa0TI8m-Paddym41zXvaICFrRD1IMPqaZaGJRrjJdFB9V6yFY9UXz_8z2px92XTR6NbrvDT4bc0JKBVet4Hl3jOLNene72/s1600/IMG_1759.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyDy6lGSZXnE3hTRpInRS05Ft7t2kF6HiJXDQw8lWxFeJysHa0TI8m-Paddym41zXvaICFrRD1IMPqaZaGJRrjJdFB9V6yFY9UXz_8z2px92XTR6NbrvDT4bc0JKBVet4Hl3jOLNene72/s320/IMG_1759.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 3 Do the Batch Sparges Normally</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPOQQYOKcyrrJrBK9zLQ7DHj_w0Vm3qhwSy_UP0xczAUcx0cuIZ-DsauQrT_nMrYqbWjrCgbEzQ8gcWY3Qa83AFXAsKbsYER_FttCQV3QMd0oFNX2Higgiz1zk84Lo8CS7RPdhrGl_VLB/s1600/IMG_1760.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPOQQYOKcyrrJrBK9zLQ7DHj_w0Vm3qhwSy_UP0xczAUcx0cuIZ-DsauQrT_nMrYqbWjrCgbEzQ8gcWY3Qa83AFXAsKbsYER_FttCQV3QMd0oFNX2Higgiz1zk84Lo8CS7RPdhrGl_VLB/s320/IMG_1760.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Closer View of the Color During the First Batch Sparge</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPK8D6JtKchq7DQePXlbfh1Uz3Cu3PWXfu8o3zFOkGmNcRvhfNoqwhS067IlcjBbcczN3j2niWoIgbFaadT-V6f_HrITIjT0u0JndKMOEvdWDjJdYtFtoWdeSGuOmfx6UE7WkpvNv-iXU/s1600/IMG_1761.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPK8D6JtKchq7DQePXlbfh1Uz3Cu3PWXfu8o3zFOkGmNcRvhfNoqwhS067IlcjBbcczN3j2niWoIgbFaadT-V6f_HrITIjT0u0JndKMOEvdWDjJdYtFtoWdeSGuOmfx6UE7WkpvNv-iXU/s320/IMG_1761.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Runoff Coloring After First Batch Sparge</td></tr>
</tbody></table>
<div style="text-align: left;">
As you can see it gets plenty of color from the late addition and doesn't get nearly as much of the other flavors which was the goal for this recipe. Give it a try and see if you like it. I'll leave you with one caveat though it's quite a bit harder to predict final color using this method.</div>Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com1tag:blogger.com,1999:blog-6269834440686615779.post-55224389537567250822012-06-27T20:41:00.001-04:002012-06-27T20:51:51.518-04:00Frozen Yeast Bank - Part 2<br />
<br />
<a href="http://beercitadel.blogspot.com/2012/06/frozen-yeast-bank-part-1.html">Link to Part 1</a><br />
<br />
In part one we covered preparing the vials for the frozen yeast bank with glycerine and a pressure cooker standing in for an autoclave. Part two will cover getting the yeast into the tube and the freezing process. The better your procedure here the better the chance that you get a good culture into storage that will survive for a long time.<br />
<br />
In this example we'll be using some washed yeast from a fermentation. Ideally you would want to pull yeast from your <a href="http://beercitadel.blogspot.com/2012/06/yeast-starters.html">starter</a> since it hasn't gone through a fermentation of an actual beer with hops, trub, and greater chances to have infection present. This is just what happened to be on hand for the example. If you haven't washed yeast before look it up, it's way easy and will give you options for reusing yeast a few times in shorter windows. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfX7ywA3n3Kl8hyphenhyphenvRrt8kwUqykqn5-CYnbEmwYtCG19kwrqS6PeNjFFYVEB7LGSlaRztSOa7VaJ94QgTl3gbNTuCUIQgTizPSxCRcRGbvV2fdLCd8mdtswNLmTz1p-kcLFzh6b4TSyo94/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfX7ywA3n3Kl8hyphenhyphenvRrt8kwUqykqn5-CYnbEmwYtCG19kwrqS6PeNjFFYVEB7LGSlaRztSOa7VaJ94QgTl3gbNTuCUIQgTizPSxCRcRGbvV2fdLCd8mdtswNLmTz1p-kcLFzh6b4TSyo94/s320/photo+2.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Washed Yeast from a Cake<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
</td></tr>
</tbody></table>
More after the jump<br />
<br />
<a name='more'></a><br />
The process is pretty simple, all you need to do is fill the vials we made in part 1 pretty close to the top in the most sterile fashion you can. Aseptic technique is obviously the best option here as it was primarily designed to handle these kind of organisms. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/W9RBupz-6GM?feature=player_embedded' frameborder='0'></iframe> </div>
<div class="separator" style="clear: both; text-align: center;">
Aseptic Technique </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
A sanitized pipette in an area with low air flow while you kept the containers closed as long as possible would be the minimum here to really even have a good shot. You'll want to pull a thick slurry of yeast to get as many cells as you can in the vials, open the vials, fill it, then close it tightly as quickly as possible. After it's closed tightly shake it up to suspend the yeast and mix in the glycerine solution. <br />
<br />
After the yeast is in the vial be sure to label it well (manufacturer, strain, collection date, and generation (how many times you've reused it)). Then it's into the fridge for a 48 hour chill. The ideal here is it prepares the yeast for long term storage before freezing and is intended to increase the number of viable cells after freezing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJM5bC4nBb9VoMvpp2JJK2cNLuFeI1iii3UEuoqocrDxnePhaoX3zUoPpO96cnkOXuMCcu-h18dam-BmthKYppD58jC4-8e97LoviN_3l9iKggryFJgfiBkwdVhmZDysTTKepagViquFkR/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJM5bC4nBb9VoMvpp2JJK2cNLuFeI1iii3UEuoqocrDxnePhaoX3zUoPpO96cnkOXuMCcu-h18dam-BmthKYppD58jC4-8e97LoviN_3l9iKggryFJgfiBkwdVhmZDysTTKepagViquFkR/s320/photo+4.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filled, Labeled, and Ready for the Fridge</td></tr>
</tbody></table>
<br />
Once the 48 hours in the fridge is up transfer the vials to the freezer. Give them a good shake to resuspend the yeast in the solution. In the freezer you'll want to isolate the vials from the auto-defrost cycle by storing them in a small cooler full of ice packs inside the freezer. I use a small soft side free cooler I got at some conference with cheap ice packs.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5OyLyjfjkpJYWRXiYoBb-8aqOgut0U0assqj32cKxFIcKajDK9Jq6jF7YDtsy_kM51fwjRZhW1x4MN-ZXGKhEPJiJ-okQzNwELodTFrQAnixuAObxWv7k8bSLvKhS5zWeT4jkR4W4zzp/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5OyLyjfjkpJYWRXiYoBb-8aqOgut0U0assqj32cKxFIcKajDK9Jq6jF7YDtsy_kM51fwjRZhW1x4MN-ZXGKhEPJiJ-okQzNwELodTFrQAnixuAObxWv7k8bSLvKhS5zWeT4jkR4W4zzp/s320/photo+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like to keep all vials of the same strain in a sandwich bag for easy sorting</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxDME_dKS4BvGNJTETa0B34aCV_6p7oScFtZoLD0oEoy1GwngUvahrWX1LWmdAocsVhcNU9i9bQLe_fSFuBfRydCbZX2zp4ZQKS21aAAHG6PH6X5mhsXqrU4kjA7W_5JbkiTacOl9APtR/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxDME_dKS4BvGNJTETa0B34aCV_6p7oScFtZoLD0oEoy1GwngUvahrWX1LWmdAocsVhcNU9i9bQLe_fSFuBfRydCbZX2zp4ZQKS21aAAHG6PH6X5mhsXqrU4kjA7W_5JbkiTacOl9APtR/s320/photo+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft Side Cooler with Ice Packs</td></tr>
</tbody></table>
<br />
<br />
Now that the yeast is in storage to sit for a while we'll need to have a plant to cover getting it woken up and functioning well again. This will be covered soon in part 3.<br />
<span id="goog_740988979"></span><span id="goog_740988980"></span>Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com1tag:blogger.com,1999:blog-6269834440686615779.post-19274040345572831722012-06-22T21:33:00.002-04:002012-06-23T09:24:27.489-04:00Cascadian Dark Ale<html>
<head>
<title>Cascadian Dark Ale</title>
</head>
<body>
<font size="2">
<table border="0" bgcolor="#C0C0C0" width="100%">
<tr>
<td><font size="6" color="#FFFFFF"><i>Cascadian Dark Ale</i></font></td>
</tr>
<tr>
<td><font color="#FFFFFF"><i>American IPA</i></font></td>
</tr>
</table>
<table border="0" width="95%">
<tr>
<td width="40%"><b><i>Type:</i></b> All Grain</td>
<td width="52%"><b><i>Date:</i></b> 3/10/2012</td>
</tr>
<tr>
<td width="40%"><b><i>Batch Size
(fermenter):</i></b> 10.00 gal</td>
<td width="52%"><b><i>Brewer:</i></b> Chris Vaught</td>
</tr>
<tr>
<td width="40%"><b><i>Boil Size:</i></b> 12.44 gal</td>
<td width="52%"><b><i>Asst Brewer:</i></b> </td>
</tr>
<tr>
<td width="40%"><b><i>Boil Time:</i></b> 60 min</td>
<td width="52%"><b><i>Equipment:</i></b> Keggle and Cooler</td>
</tr>
<tr>
<td width="40%"><b><i>End of Boil Volume</i></b> 11.44 gal</td>
<td width="52%"><b><i>Brewhouse Efficiency:</i></b> 72.00 %</td>
</tr>
<tr>
<td width="40%"><b><i>Final Bottling Volume:</i></b> 10.00 gal</td>
<td width="52%"><b><i>Est Mash Efficiency</i></b> 75.2 %</td>
</tr>
<tr>
<td width="40%"><b><i>Fermentation:</i></b> Ale, Two Stage</td>
<td width="52%"><b><i>Taste Rating(out of 50):</i></b> 45.0</td>
</tr>
<tr>
<td colspan="2"><b><i>Taste Notes:</i></b> </td>
</tr>
<tr>
<td colspan="2" bgcolor="#C0C0C0"><p align="center"><b><font size="4" color="#FFFFFF">Ingredients</font></b></td>
</tr>
<tr>
<td colspan="2"><p align="center"><center><u><b>Ingredients</b></u></center>
<table width="100%" cellspacing="0" cellpadding="0">
<tr>
<td width="22%" align="left"><b>
Amt</b></td>
<td width="50%" align="left"><b>
Name</b></td>
<td width="11%" align="left"><b>
Type</b></td>
<td width="4%" align="left"><b>
#</b></td>
<td width="11%" align="left"><b>
%/IBU</b></td>
</tr>
<tr>
<td align="left">
25 lbs</td>
<td align="left">
Golden Promise (2.0 SRM)</td>
<td align="left">
Grain</td>
<td align="left">
1</td>
<td align="left">
86.2 %</td>
</tr>
<tr>
<td align="left">
2 lbs</td>
<td align="left">
Caramel/Crystal Malt -120L (120.0 SRM)</td>
<td align="left">
Grain</td>
<td align="left">
2</td>
<td align="left">
6.9 %</td>
</tr>
<tr>
<td align="left">
1.00 oz</td>
<td align="left">
Magnum [12.00 %] - First Wort 60.0 min</td>
<td align="left">
Hop</td>
<td align="left">
3</td>
<td align="left">
20.8 IBUs</td>
</tr>
<tr>
<td align="left">
1.50 oz</td>
<td align="left">
Magnum [12.00 %] - Boil 60.0 min</td>
<td align="left">
Hop</td>
<td align="left">
4</td>
<td align="left">
28.4 IBUs</td>
</tr>
<tr>
<td align="left">
1.00 oz</td>
<td align="left">
Cascade [4.90 %] - Boil 60.0 min</td>
<td align="left">
Hop</td>
<td align="left">
5</td>
<td align="left">
7.7 IBUs</td>
</tr>
<tr>
<td align="left">
1.00 oz</td>
<td align="left">
Cascade [4.90 %] - Boil 30.0 min</td>
<td align="left">
Hop</td>
<td align="left">
6</td>
<td align="left">
5.9 IBUs</td>
</tr>
<tr>
<td align="left">
1.00 oz</td>
<td align="left">
Cascade [4.90 %] - Boil 15.0 min</td>
<td align="left">
Hop</td>
<td align="left">
7</td>
<td align="left">
3.8 IBUs</td>
</tr>
<tr>
<td align="left">
1.00 oz</td>
<td align="left">
Cascade [4.90 %] - Aroma Steep 5.0 min</td>
<td align="left">
Hop</td>
<td align="left">
8</td>
<td align="left">
0.0 IBUs</td>
</tr>
<tr>
<td align="left">
1.0 pkg</td>
<td align="left">
California Ale (White Labs #WLP001) [35.49 ml]</td>
<td align="left">
Yeast</td>
<td align="left">
9</td>
<td align="left">
-</td>
</tr>
<tr>
<td align="left">
2 lbs</td>
<td align="left">
Black (Patent) Malt (500.0 SRM)</td>
<td align="left">
Grain</td>
<td align="left">
10</td>
<td align="left">
6.9 %</td>
</tr>
<tr>
<td align="left">
1.00 oz</td>
<td align="left">
Cascade [5.50 %] - Dry Hop 4.0 Days</td>
<td align="left">
Hop</td>
<td align="left">
11</td>
<td align="left">
0.0 IBUs</td>
</tr>
</table>
</td>
</tr>
<tr>
<td colspan="2" bgcolor="#C0C0C0"><p align="center"><font size="4" color="#FFFFFF"><b>Beer Profile</b></font></td>
</tr>
<tr>
<td width="40%"><b><i>Est Original Gravity:</i></b> 1.071 SG</td>
<td width="52%"><b><i>Measured Original Gravity:</i></b> 1.046 SG</td>
</tr>
<tr>
<td width="40%"><i><b>Est Final Gravity:</b></i> 1.011 SG</td>
<td width="52%"><b><i>Measured Final Gravity:</i></b> 1.010 SG</td>
</tr>
<tr>
<td width="40%"><b><i>Estimated Alcohol by Vol:</i></b> 7.9 %</td>
<td width="52%"><i><b>Actual Alcohol by Vol:</b></i> 4.7 %</td>
</tr>
<tr>
<td width="40%"><i><b>Bitterness:</b></i> 66.6 IBUs</td>
<td width="52%"><b><i>Calories:</i></b> 151.6 kcal/12oz</td>
</tr>
<tr>
<td width="40%"><i><b>Est Color:</b></i> 39.2 SRM</td>
<td width="52%"></td>
</tr>
<tr>
<td colspan="2" bgcolor="#C0C0C0"><p align="center"><font size="4" color="#FFFFFF"><b>Mash Profile</b></font></td>
</tr>
<tr>
<td width="40%"><b><i>Mash Name:</i></b> Single Infusion, Light Body, Batch Sparge</td>
<td width="52%"><b><i>Total Grain Weight:</i></b> 29 lbs</td>
</tr>
<tr>
<td width="40%"><b><i>Sparge Water:</i></b> 7.24 gal</td>
<td width="52%"><b><i>Grain Temperature:</i></b> 72.0 F</td>
</tr>
<tr>
<td width="40%"><b><i>Sparge Temperature:</i></b> 168.0 F</td>
<td width="52%"><b><i>Tun Temperature:</i></b> 72.0 F</td>
</tr>
<tr>
<td width="40%"><b><i>Adjust Temp for Equipment:</i></b> FALSE</td>
<td width="52%"><b><i>Mash PH:</i></b> 5.20</td>
</tr>
<tr>
<td colspan="2"><p align="center"><center><u><b>Mash Steps</b></u></center>
<table width="100%" cellspacing="0" cellpadding="0">
<tr>
<td width="19%" align="left"><b>
Name</b></td>
<td width="54%" align="left"><b>
Description</b></td>
<td width="12%" align="left"><b>
Step Temperature</b></td>
<td width="12%" align="left"><b>
Step Time</b></td>
</tr>
<tr>
<td align="left">
Mash In</td>
<td align="left">
Add 33.75 qt of water at 159.1 F</td>
<td align="left">
148.0 F</td>
<td align="left">
75 min</td>
</tr>
</table>
</td>
</tr>
<tr>
<td colspan="2"><b><i>Sparge Step:</i></b> Batch sparge with 3 steps (Drain mash tun, , 3.62gal, 3.62gal) of 168.0 F water</td>
</tr>
<tr>
<td colspan="2"><b><i>Mash Notes:</i></b> Simple single infusion mash for use with most modern well modified grains (about 95% of the time).</td>
</tr>
<tr>
<td colspan="2" bgcolor="#C0C0C0"><p align="center"><font size="4" color="#FFFFFF"><b>Carbonation and Storage</b></font></td>
</tr>
<tr>
<td width="40%"><b><i>Carbonation Type:</i></b> Bottle</td>
<td width="52%"><b><i>Volumes of CO2:</i></b> 2.3</td>
</tr>
<tr>
<td width="40%"><b><i>Pressure/Weight:</i></b> 12.08 oz</td>
<td width="52%"><b><i>Carbonation Used:</i></b> Bottle with 12.08 oz Dry Malt Extract</td>
</tr>
<tr>
<td width="40%"><b><i>Keg/Bottling Temperature:</i></b> 70.0 F</td>
<td width="52%"><b><i>Age for:</i></b> 30.00 days</td>
</tr>
<tr>
<td width="40%"><b><i>Fermentation:</i></b> Ale, Two Stage</td>
<td width="52%"><b><i>Storage Temperature:</i></b> 65.0 F</td>
</tr>
<tr>
<td colspan="2" bgcolor="#C0C0C0"><p align="center"><font size="4" color="#FFFFFF"><b>Notes</b></font></td>
</tr>
<tr>
<td colspan="2"></td>
</tr>
<tr>
<td colspan="2"><p align="right"><i><font size="2">Created with </font> <font size="2"><a href="http://www.beersmith.com">BeerSmith</a></font></i></td>
</tr>
</table>
</font>
</body>
</html>Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com2tag:blogger.com,1999:blog-6269834440686615779.post-35051853424510168702012-06-17T18:06:00.001-04:002012-06-27T20:42:45.443-04:00Frozen Yeast Bank - Part 1To go along with the last post on <a href="http://beercitadel.blogspot.com/2012/06/yeast-starters.html#more">yeast starters</a> I thought it would be a good idea to introduce the frozen yeast bank. This is not only a good way to always have plenty of yeast strains on hand but is also a very good way to save money if you brew quite often. A standard liquid yeast strain is around $8.00 USD and even then those should normally be grown up in a starter anyway. This method allows you to purchase one of those liquid cultures and use it many times. As a side benefit you can keep limited edition strains that are sometimes released on hand when they are no longer commercially available. Lets start with the equipment required. Flyguy's <a href="http://www.homebrewtalk.com/f13/guide-making-frozen-yeast-bank-35891/">Homebrew Talk Frozen Yeast Bank Thread</a> thread is where I got a ton of information on how to do this and it's a great read.<br />
<br />
<br />
Equipment:<br />
-Small glass vials with a good sealing top that can be frozen and stand up to the heat of a pressure cooker (cynmar lab product 115-27910 is what I selected)<br />
-Some pipettes (I got mine on amazon.com), the ones I purchased were graduated plastic 4ml<br />
-Some food grade glycerine (also amazon.com)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMAnXT4CXQ2eYt4OtsP4Cag9aY7JW99SIFmzah9OSdCSNqz9lsGlOzk2TesAShR22AmmoYdPOcItvW_SRWVp4I0XyRrjDIbu6DfFA5XPl82rTreXFejLJ_jwd__uBMXMWq-ldCz5Mo7cD/s1600/IMG_1735.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMAnXT4CXQ2eYt4OtsP4Cag9aY7JW99SIFmzah9OSdCSNqz9lsGlOzk2TesAShR22AmmoYdPOcItvW_SRWVp4I0XyRrjDIbu6DfFA5XPl82rTreXFejLJ_jwd__uBMXMWq-ldCz5Mo7cD/s320/IMG_1735.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glass Vials from cynmar and the glycerine from amazon</td></tr>
</tbody></table>
-Something to hold the vials when they are in the pressure cooker, I used a beaker for most of these but you can also use several glass mason (canning) jars.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcSIiAZGONBBi3ugP51oEjN5H-OBj6RYDYM072lllQg8olRoq_I97v6-xVX3H6hapt7jyRpxg_goB7q332zXMI2ypY5zQObd-_x9Tz_8Uyb113zp75IxUGn99pZ9ojpJG5h3zU0ygn8PO/s1600/IMG_1736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcSIiAZGONBBi3ugP51oEjN5H-OBj6RYDYM072lllQg8olRoq_I97v6-xVX3H6hapt7jyRpxg_goB7q332zXMI2ypY5zQObd-_x9Tz_8Uyb113zp75IxUGn99pZ9ojpJG5h3zU0ygn8PO/s320/IMG_1736.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vials staged in a beaker</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
-A pressure cooker, 15psi so that you can get up to 250°F is recommended. Read the instructions and follow them as these things can be very dangerous if used incorrectly.<br />
<br />
-A small cooler and ice packs to go in your freezer. A soft side small lunchbox sized cooler is a great option. This is to keep the yeast temperature stable during the auto defrost cycles most freezers have. (covered in part 2)<br />
<br />
Optional (i.e. cheaper) Version - During each step in the process I'll highlight a cheaper alternative if possible. It likely won't be as clean (relatively speaking it will be the difference between sanitized and sterilized) but should work with the caveat that you will have a slightly higher chances of something going wrong due to an infection.<br />
<br />
Procedure after the jump: <br />
<br />
<br />
<a name='more'></a><br />
<br />
Procedure<br />
<br />
Step 1 - place glycerin in the vials measured to approx. 10-20% of final volume to be placed in the vial before freezing. I'm using 24ml vials and planning to leave about 4 ml of head space for expansion when freezing which leaves 20ml to be placed in the vial. so I'll be placing 2-4ml of glycerin in each vial to be sterilized.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbTq4DYqlGt11ZwjfiFux7Al9OrXc_VFZttJdksyVjxn_N0lJIcoUvkw5Wb4To_zGj5fzGBVqL3eWMaRz5-OYxi_cNCq8oSRDBvILteUYwQGF7i38hYzasyszf60OsA8c4zpcSiZKP4jc/s1600/IMG_1737.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbTq4DYqlGt11ZwjfiFux7Al9OrXc_VFZttJdksyVjxn_N0lJIcoUvkw5Wb4To_zGj5fzGBVqL3eWMaRz5-OYxi_cNCq8oSRDBvILteUYwQGF7i38hYzasyszf60OsA8c4zpcSiZKP4jc/s320/IMG_1737.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Placing Glycerin in the vials with my handy 4ml graduated pipette</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKezKQkzKtIJnOkg3amF2UQ93RdBlTA3xMO4PXb64YgQHl1i4WedfBcHELWMpxyVJVRKJTm7jtglzBQVa3shTAlB4vj-DbV7WBKNEOXRxY1ECeLw968IwNf_Yo9uFo1fa0XeZhGfgakyQ1/s1600/IMG_1738.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKezKQkzKtIJnOkg3amF2UQ93RdBlTA3xMO4PXb64YgQHl1i4WedfBcHELWMpxyVJVRKJTm7jtglzBQVa3shTAlB4vj-DbV7WBKNEOXRxY1ECeLw968IwNf_Yo9uFo1fa0XeZhGfgakyQ1/s320/IMG_1738.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All vials staged with a measured dose of Glycerin</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Cheaper Option - Instead of the glass vials simply get some smaller centrifuge vials from amazon or save your old yeast vials if you're using white labs. I've also heard you can purchase 2L soda bottles that haven't been expanded yet that are very similar to the white labs containers (search for baby soda bottle). Going this route simply <a href="http://www.fivestarchemicals.com/breweries/homebrewing/products/">Star San</a> (or some other no rinse sanitizer) the vials and boil/cool your glycerin with some water to sanitize it. Then measure out to the vials and you're ready for yeast. Word of warning that boiling temperatures can't kill all wild yeast spores but will get most of them, same goes for Star San. Your odds are actually pretty good here but as always you can do better.<br />
<br />
Step 2 - After the vials all have their dose of glycerin you'll want to loosely put the lids on each vial so that they can pressurize/depressurize during the sterilization process. Then place the vials in some beakers to keep them upright during the sterilization process. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3CsHKrzJpamztpD7YzmqsoQquOgMqqKqidqMArW2GIs22Q59rRTQiCGoKJil7qhz2jv-DJLxE3qeqjgbwKx7aT8loFJoxKbsqrBtNBjTq67WyJ84AS4D-necPeiwY06OCIwOK0MTIMEm/s1600/IMG_1739.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3CsHKrzJpamztpD7YzmqsoQquOgMqqKqidqMArW2GIs22Q59rRTQiCGoKJil7qhz2jv-DJLxE3qeqjgbwKx7aT8loFJoxKbsqrBtNBjTq67WyJ84AS4D-necPeiwY06OCIwOK0MTIMEm/s320/IMG_1739.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vial with the cap loosely on and glycerin dose in the bottom</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZdbOn6u27qWF4LudHd12fw11F6w_Jei4cPEcm9yPTnl4wjT4CCEI8NJ7ncP_R_PlnG_91Eb-LQBoARtQr9LlSjCLBIO2zAlZg3CMoB4_bDUVa7XskmQYl8IHdTnBdRX2ci3gzNW0a83P/s1600/IMG_1740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZdbOn6u27qWF4LudHd12fw11F6w_Jei4cPEcm9yPTnl4wjT4CCEI8NJ7ncP_R_PlnG_91Eb-LQBoARtQr9LlSjCLBIO2zAlZg3CMoB4_bDUVa7XskmQYl8IHdTnBdRX2ci3gzNW0a83P/s320/IMG_1740.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vials in Beakers and Mason Jars ready for sterilization</td></tr>
</tbody></table>
Cheaper Option - If you don't already have beakers on hand and don't want to spend the extra money to order them pick up some mason jars that are made for canning at the grocery (see the far left container in the last image). <br />
<br />
<br />
Step 3- Get your pressure cooker ready per it's instructions, please read them and follow them. While pressure cookers are very safe if used correctly there can be great consequences if used incorrectly. Standard autoclave temperatures are around 252 degrees F and a pressure cooker at 15psi should be around 250 degrees so it's almost equivalent. This is the magic temperature to kill pretty much anything that might be on the glass or in the glycerin. You'll want to come up to temperature/pressure by following the instructions for your cooker (many require some amount of venting before placing the weight on the outlet fitting) and then start timing. You'll want 15 minutes at temp/pressure so start your timer, if it drops below that for some reason during the process restart the timer.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRSIjIRTkzJc6YhWgqpcXseN3Dhpi5K2HM3dfEtr7cDN9asiXXbkyixxhl1h1kUujH_QeH7tz4Vzn6hgh7XUFy2dlyVt7Ww3mnHYxgsp9CL0hFVkZUz3MsB7s2h6PYl7kDMASgcCe1ifn/s1600/IMG_1741.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRSIjIRTkzJc6YhWgqpcXseN3Dhpi5K2HM3dfEtr7cDN9asiXXbkyixxhl1h1kUujH_QeH7tz4Vzn6hgh7XUFy2dlyVt7Ww3mnHYxgsp9CL0hFVkZUz3MsB7s2h6PYl7kDMASgcCe1ifn/s320/IMG_1741.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vials in the Pressure Cooker (Top) and the pressure cooker steaming away (Bottom)</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxUEnT_9TY_DUGKoVc1kUv9bIs3mZu60RKPzXGRzxKb30t4fAt7qIEXcXqo4WWhiedmjgR7BEJ8RQHw3UUp1w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
After your 15 minutes is up just kill the heat on your pressure cooker and let it sit until there's no pressure left. This is an important part of the process as it keeps temps higher than 212 degrees F for quite a while as the pressure cooker cools down and the pressure lessens. Quick cooling by running water over the outside of the cooker or pulling the weight off the outlet valve can not only hurt your sterilization efforts but can be dangerous/damage your cooker. Cooling usually takes 1-2 hours depending on ambient conditions.<br />
<br />
Step 4 - Remove the vials and tighten the caps. After the cooker has cooled open it up and remove the vials one at a time tightening the cap on each as you remove it. They are now sterilized and sealed so they should store for a very long time if everything went well. I place these in the fridge for use later whenever I make a starter of a new strain or the last vial of a strain in the bank.<br />
<br />
That's it for making the storage vials, part 2 will cover placing yeast in the prepared vials and the freezing and storage process. <br />
<br />
<a href="http://beercitadel.blogspot.com/2012/06/frozen-yeast-bank-part-2.html">Update: Part 2 Is Up 6/27/12</a><br />
<br />Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com1tag:blogger.com,1999:blog-6269834440686615779.post-61456379404083603822012-06-06T21:28:00.000-04:002012-06-06T22:17:19.054-04:00Yeast StartersGood pitch rates with healthy yeast is one of the biggest steps anyone can take to making better beer. <a href="http://www.mrmalty.com/">The Mr. Malty </a>site has a pitch rate calculator and tons of information on using yeast well. This post will cover making a starter for a batch done a few weeks ago from an old smack pack of yeast.<br />
<br />
<br />
1. Prepare some wort, I use dried malt extract (DME) in a concentration that will come pretty close to matching the design of the beer, 1.040 in this case. Simply measure (by weight if you can, and you should be) your DME for the volume of the starter you plan on making and bring it to a boil on the stove for a few minutes. Hops are not needed here.<br />
<br />
2. Cool your wort down to pitching temperatures, I aim for below 70 °F for ales. Just like your actual batch of beer make sure everything that touches the wort or yeast from here on out is sanitized.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB64qzOrjcYhsad3t7PJS3I_ut6wW3PVzGg9QJXJlRLmj6p7ey8Q3Xo8bFqdkdEriNVGZlUbEV4ZhYRBgCpw3di5Hb_hTogjOzoCwG4A2yIUmGeF4jhfWARjAFkwm74ET23pi5XFEHAIl/s1600/IMG_1705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB64qzOrjcYhsad3t7PJS3I_ut6wW3PVzGg9QJXJlRLmj6p7ey8Q3Xo8bFqdkdEriNVGZlUbEV4ZhYRBgCpw3di5Hb_hTogjOzoCwG4A2yIUmGeF4jhfWARjAFkwm74ET23pi5XFEHAIl/s320/IMG_1705.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling the Wort in a Small Ice Bath</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxkoOokbpDpwuSo4nlhN4RqUQ-xvzjjD4dsqmpe_5lDT7JXwE1yXtD1bGiMheLWdrgC7tfscDkAqDSVPkePJDI7ypw7SZG8LqvvqPBKgiIw-5sA8P8gkcje2fVBcd65e0jJYfTWcpcius/s1600/IMG_1707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxkoOokbpDpwuSo4nlhN4RqUQ-xvzjjD4dsqmpe_5lDT7JXwE1yXtD1bGiMheLWdrgC7tfscDkAqDSVPkePJDI7ypw7SZG8LqvvqPBKgiIw-5sA8P8gkcje2fVBcd65e0jJYfTWcpcius/s320/IMG_1707.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flask Full of Start-San</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<a name='more'></a>3. After the wort has cooled pour the sanitizer out of the flask (and rinse properly if using anything but a no rinse sanitizer) and fill with your wort. You'll want to be sure there is enough head room for the mini-fermentation that will take place. After that pitch your yeast into the flask and place on a stir plate. I cover the top with foil to allow a little air to get in while it's on the stir plate and haven't had any infection issues. If you don't have a stir plate you can just sit it on the counter and swirl it as often as you can, but you won't get as much yeast production this way and will need a bigger starter.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKHELEl6hyphenhyphenE0Uzt01Xv1QxxUyNPqyQ4AIZmP7UEOzRVBDdsVtZPpIqKwtngXMyh3O9dg1oHd4RJI0HCr3X5M3XCWciZZit0tx1qWBLpcHG8DSKnjAp90Vj_crbzB4rUqNf4r9TgaFQ1Z0/s1600/IMG_1710.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKHELEl6hyphenhyphenE0Uzt01Xv1QxxUyNPqyQ4AIZmP7UEOzRVBDdsVtZPpIqKwtngXMyh3O9dg1oHd4RJI0HCr3X5M3XCWciZZit0tx1qWBLpcHG8DSKnjAp90Vj_crbzB4rUqNf4r9TgaFQ1Z0/s320/IMG_1710.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the Stir Plate Just Before Turning it On</td></tr>
</tbody></table>
<br />
Of note is how small that starter is compared to the standard 1L for a 5 gallon batch that is usually the norm. This was such an old pack of yeast (>1 year) that I elected to step it up a couple of times to avoid stressing the yeast.<br />
<br />
4. Let it go for 24-48 hours then pitch into your beer just like it is on brew day. You can also put it in the fridge for a few hours and pour off most of the liquid if you like.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS21GEzxVr4Z8CfHTkXu6KAkPHtlHveurDL2GQOuOv0o3GW8ic8E2sDJLtjGkoBo7PjYQymglhxpvC-REI_9Maha0OovzaC4E_7YMlmzy3Bm7JR1ORl5r0ijyb452Ib4eVNXSiiRLPWqQ/s1600/IMG_1714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS21GEzxVr4Z8CfHTkXu6KAkPHtlHveurDL2GQOuOv0o3GW8ic8E2sDJLtjGkoBo7PjYQymglhxpvC-REI_9Maha0OovzaC4E_7YMlmzy3Bm7JR1ORl5r0ijyb452Ib4eVNXSiiRLPWqQ/s320/IMG_1714.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Settled Yeast After Stepping Up to 1L and Running for 48 More Hours</td></tr>
</tbody></table>
<br />
<br />
Extras<br />
<br />
Be sure to record the yeast strain and manufacture date.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jtrGzujDVUDte9OotO5G1gC0cnH5RhWZdx03ezI4m6D42UBAiCFBXPIZlgGRQA6FfCpxb6XrQsUgHv7iXnacCgEM2r7sT08WUg7bmQt3Y-SArxHSRmfUvSv1-oqvz-fxR5GV8Lq9stHe/s1600/IMG_1709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jtrGzujDVUDte9OotO5G1gC0cnH5RhWZdx03ezI4m6D42UBAiCFBXPIZlgGRQA6FfCpxb6XrQsUgHv7iXnacCgEM2r7sT08WUg7bmQt3Y-SArxHSRmfUvSv1-oqvz-fxR5GV8Lq9stHe/s320/IMG_1709.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manufacture Date on a Smack Pack </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cegPDyvo4j0hgIcg3fDRUbD1nFzLHnTw28tYsA_c4o5NmXIxnqTsyJ_XNDeoh1KctyP6VNU3_Fq5fV7DPsX04feMgq1LRzEvDJ0Gul8XBMJzR15E62M0X0eicWc0_c_Yc72jmogG7IMi/s1600/IMG_1708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cegPDyvo4j0hgIcg3fDRUbD1nFzLHnTw28tYsA_c4o5NmXIxnqTsyJ_XNDeoh1KctyP6VNU3_Fq5fV7DPsX04feMgq1LRzEvDJ0Gul8XBMJzR15E62M0X0eicWc0_c_Yc72jmogG7IMi/s320/IMG_1708.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strain on a Smack Pack</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxmRvwer3eVJ-f9MXCWAPMZdX9ueUlsWAquxlNCXRkx2Vwr4v5cAyBEcJdlWVG6um3iR_E8OYa8rxGW5WhJ1gIy9DLqR7imBT_hAcU-UwSTMZ-3x3-3X4BXxmKsOEmy07jf-OzoilASEd/s1600/IMG_1721.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxmRvwer3eVJ-f9MXCWAPMZdX9ueUlsWAquxlNCXRkx2Vwr4v5cAyBEcJdlWVG6um3iR_E8OYa8rxGW5WhJ1gIy9DLqR7imBT_hAcU-UwSTMZ-3x3-3X4BXxmKsOEmy07jf-OzoilASEd/s320/IMG_1721.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer Fermenting Away With the Yeast From the Starter</td></tr>
</tbody></table>
<br />
<br />Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com2tag:blogger.com,1999:blog-6269834440686615779.post-35587381947835918852012-05-29T19:21:00.000-04:002012-06-06T22:16:15.760-04:00Huge Barley Wine The BeginingWe've got a problem, some of the grain stock is getting a little up there in age due to a busy portion of last year. That coupled with a recent order to spruce up the options has left quite a surplus that needs a use sooner than later. The logical option? Create a huge barley wine. I'm hoping to detail the process here as it's developed over the next month or two with periodic updates during the aging process that's expected to take nearly a year.<br />
<br />
This first step (although completely out of sequence) was mainly to get the process kicked off and make me commit to the idea. Yesterday I crafted 4 lbs of Belgian candy sugar to add in steps during the fermentation. Belgian candy sugar is commonly used in dubbles and triples to help get that lighter body in a high gravity beer while adding some great unique flavors. It's available at most home brew shops and usually costs a pretty penny. You can however make your own at home since it's simply invert sugar.<br />
<br />
Step 1 - Gather Ingredients/Equipment<br />
<br />
Table sugar - use how ever many pounds of candy sugar you want to produce<br />
Creme of Tartar - 1/8 tsp per pound of sugar<br />
Water - just enough to cover the sugar, I used 1/2 a cup per pound<br />
Candy Thermometer (got mine at a grocery store for <$6)<br />
<br />
<a name='more'></a><br /><br />
Step 2 - Put it all in a pot over medium heat and stir<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjLsVAEdnF-2lUttlWYb1pSv0W8Ar93wcRapqmpkVN13bJmn4HFie4hNTpegCgQYgopelcDgeNqb5buuHvvcj1PiCeODEs-82TwT_S_n3SaWOHq7sZ-s6RwztxIdY03kQ7GWr_qorSyS-/s1600/BCS+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjLsVAEdnF-2lUttlWYb1pSv0W8Ar93wcRapqmpkVN13bJmn4HFie4hNTpegCgQYgopelcDgeNqb5buuHvvcj1PiCeODEs-82TwT_S_n3SaWOHq7sZ-s6RwztxIdY03kQ7GWr_qorSyS-/s320/BCS+1.JPG" width="239" /></a></div>
<br />
Step 3 - Get the temperature between 260°F and 270°F<br />
<br />
This is where the sugar inverts and you'll need to hold it in that range pretty tight for a minimum of 20 minutes. If it starts to creep up above the 270°F add a few tablespoons of cool water to bring it down, do not exceed 275° or drop below the 260°F.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuALBA0XU8WIVwvm1E3W3nTcWTlS7SZyu9zUPNxKw6S-bQU10xNiF_j03-a0vArne_nNi6Y_cHXYjC0a-jSdJcu3QkT3rrZyWCiXyYNz39vVRhOJHqI4L9U7IPoc9mg8ORrou3vbgxZO0w/s1600/BCS+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuALBA0XU8WIVwvm1E3W3nTcWTlS7SZyu9zUPNxKw6S-bQU10xNiF_j03-a0vArne_nNi6Y_cHXYjC0a-jSdJcu3QkT3rrZyWCiXyYNz39vVRhOJHqI4L9U7IPoc9mg8ORrou3vbgxZO0w/s320/BCS+2.JPG" width="239" /></a></div>
After you keep it in the temperature range for 20 minutes you can keep it in that same range longer until you get the color you want, for darker candy sugar simply hold the temperature longer. I was going for a nice amber color. This is a good time to make sure your mold is ready to cast the sugar in when it's done. I used a cookie sheet lined with parchment paper.<br />
<br />
Step 4 - Bring the temperature up above 300°F<br />
<br />
Bring the temperature just above 300°F which is the hard crack temperature (listed on the package your candy thermometer came in) and immediately remove from heat and pour it into your mold.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2GgYYKcH2r705SArlkkXFMFw2ufnGVHO1VH32HfLtWeJs1v3tlQeQfHR99ATF-0KKFRQh96pWWxMw-YeWkTIcQFPDksMgYdAvQ71CvDLdKgTZOni1AALcMt806Xg9FaOEq6vaJzG2Ubp/s1600/BCS+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2GgYYKcH2r705SArlkkXFMFw2ufnGVHO1VH32HfLtWeJs1v3tlQeQfHR99ATF-0KKFRQh96pWWxMw-YeWkTIcQFPDksMgYdAvQ71CvDLdKgTZOni1AALcMt806Xg9FaOEq6vaJzG2Ubp/s320/BCS+3.JPG" width="320" /></a></div>
<br />
Step 5 - Let it cool and harden<br />
<br />
If you did everything right in about an hour that slab in the picture in step 4 will be hard as a rock. At this point simply break it into conveniently sized chunks that will fit in a zip lock bag for storage. It should keep for quite a long time until you're ready to brew. <br />
<br />
That's it, a very simple process but you have to pay attention to the temperatures very closely. Not sure how long it will be until the next barley wine post as there are a lot of details to work out but as excited as I am I hope it won't be long.<br />
<br />Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com5tag:blogger.com,1999:blog-6269834440686615779.post-86202424805629996242012-05-15T22:27:00.000-04:002012-07-03T10:01:07.783-04:00First Year Grape VinesEarlier this year we was able to plant muscadine and scuppernong grape vines. Both species are native to the southeastern United States and do very well warm and humid climates. The plan is to brew both grapes separately and to have a small blend. Usually first year grapes have a very small berry yield but all the vines are doing well and have lots of clusters of grapes already growing. They look like they are doing so well, that we've already planned another row to go in for next year.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0u29J7JUejjVyJm5gRMA6_vBasR2l2mHn6e_pultTnr9WEW1JnOnlBdEhZ4MydgfwhvZsMsgOnq6u_Pf92RCNd01_yQfKPnRpd-IOz3FoNIX5kJixkC4PtATvFIaSldsC8gc23ZDfXM0u/s1600/Muscadine+Row.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0u29J7JUejjVyJm5gRMA6_vBasR2l2mHn6e_pultTnr9WEW1JnOnlBdEhZ4MydgfwhvZsMsgOnq6u_Pf92RCNd01_yQfKPnRpd-IOz3FoNIX5kJixkC4PtATvFIaSldsC8gc23ZDfXM0u/s320/Muscadine+Row.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muscadine and Scuppernong Row</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-A8dklUNaxbpE1OjPM-THeTEgi4xNBV06msqb3ar3lf65FT4E4crFhzckE5Jzh8VXU80CSKZ5_a2xZ5oXGYB4pTGDtcMtMVpmgMn-zzsCujOS6eTdds5b1b0oniKw4Vf4KTIGXksdfZk/s1600/Muscadine+Cluster.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-A8dklUNaxbpE1OjPM-THeTEgi4xNBV06msqb3ar3lf65FT4E4crFhzckE5Jzh8VXU80CSKZ5_a2xZ5oXGYB4pTGDtcMtMVpmgMn-zzsCujOS6eTdds5b1b0oniKw4Vf4KTIGXksdfZk/s320/Muscadine+Cluster.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muscadine Cluster</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztgWZbBWOK1R94gqfQVRKQXU7niZBb4oo2dCir4XekWxfgmH3wBhBG-NcaEt9sgy4oakasaCeVPFKXPWi8_qLi72t-sDPKVS3qkJDrryK5gAhM0GtYZXeumFP1z3AahwwZWET-kUlQTGF/s1600/Scuppernong+Cluster.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztgWZbBWOK1R94gqfQVRKQXU7niZBb4oo2dCir4XekWxfgmH3wBhBG-NcaEt9sgy4oakasaCeVPFKXPWi8_qLi72t-sDPKVS3qkJDrryK5gAhM0GtYZXeumFP1z3AahwwZWET-kUlQTGF/s320/Scuppernong+Cluster.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scuppernong Cluster</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iBsUszrkC4jtNm95GsJx52LEhX8jasaCueFAAeuMs8ZCX8hj3TbSpRcL-BssMO6QLqH3uHsi3W7PpzF5XROHZMg9zofgfG9ilOfhs24Y6g9USxAmLOHkPO2q3XLARC2OwQDnx8vZKtSY/s1600/Scuppernong+Row.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iBsUszrkC4jtNm95GsJx52LEhX8jasaCueFAAeuMs8ZCX8hj3TbSpRcL-BssMO6QLqH3uHsi3W7PpzF5XROHZMg9zofgfG9ilOfhs24Y6g9USxAmLOHkPO2q3XLARC2OwQDnx8vZKtSY/s320/Scuppernong+Row.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vine Trellis</td></tr>
</tbody></table>
<br />Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com6tag:blogger.com,1999:blog-6269834440686615779.post-82113078289161764992012-05-13T19:33:00.000-04:002012-05-15T11:27:15.207-04:00Homebruin Cup II Update<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-D_Gm0uPfh7aAhCamioNB0yJe7U9mDGJa3VjntP9lDZIg1by4nx7KpAM4hGpS91uCVS5UrR_FFgXg5zccWBAi0ny4Gg4L_mT1lTIFMkJJMazpQTE-LbHWiefyM5p8vrTTOifl2y4aHZV/s320/TVH+Bronze+Metal.JPG" style="margin-left: auto; margin-right: auto;" width="239" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rye Ale - Bronze Metal Winner for the American Beers Category</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
You may remember that we posted that a few beers would be entered in the the Homebruin Cup II club competition. Judging took place yesterday and we are thrilled to have placed with one of the two entries that we supplied. A simple American Rye Ale that we put together took the bronze metal in the American Beers category. I'll post an abbreviated version of the recipe below if anyone wants to give it a go. <br />
<br />
This was a tough competition with tons of great beers for every category. I had the privilege to serve as a steward for the Amber Beers category that the eventual best of show came out of and can tell you that while I did not get the opportunity to sample all of the gold metal winners the Scottish 80 that won the flight was truly spectacular. <br />
<br />
<br />
Ryevalry - Named for the combination of English and American Ingredients<br />
<table border="0"><tbody>
<tr>
<td colspan="2"><table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="22%"><b>Amt</b></td>
<td align="left" width="50%"><b>Name</b></td>
<td align="left" width="11%"><b>Type</b></td>
<td align="left" width="4%"><b>#</b></td>
<td align="left" width="11%"><b>%/IBU</b></td></tr>
<tr>
<td align="left">11 lbs</td>
<td align="left">Pale Malt, Maris Otter (3.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">1</td>
<td align="left">52.4 %</td></tr>
<tr>
<td align="left">8 lbs</td>
<td align="left">Rye Malt (4.7 SRM)</td>
<td align="left">Grain</td>
<td align="left">2</td>
<td align="left">38.1 %</td></tr>
<tr>
<td align="left">2 lbs</td>
<td align="left">Caramel/Crystal Malt -120L (120.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">9.5 %</td></tr>
<tr>
<td align="left">1.25 oz</td>
<td align="left">Magnum [12.50 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">4</td>
<td align="left">29.1 IBUs</td></tr>
<tr>
<td align="left">1.25 oz</td>
<td align="left">Fuggles [4.50 %] - Boil 5.0 min</td>
<td align="left">Hop</td>
<td align="left">5</td>
<td align="left">2.1 IBUs</td></tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">East Coast Ale (White Labs #WLP008) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">6</td>
<td align="left">-</td></tr>
</tbody></table>
</td></tr>
<tr>
<td bgcolor="#c0c0c0" colspan="2"></td></tr>
<tr>
<td width="40%"><b><i>Est Original Gravity:</i></b> 1.052 SG</td>
<td width="52%"><br /></td></tr>
<tr>
<td width="40%"><i><b>Est Final Gravity:</b></i> 1.011 SG</td>
<td width="52%"><br /></td></tr>
<tr>
<td width="40%"><b><i>Estimated Alcohol by Vol:</i></b> 5.3 %</td>
<td width="52%"><br /></td></tr>
<tr>
<td width="40%"><i><b>Bitterness:</b></i> 31.2 IBUs</td>
<td width="52%"><br /></td></tr>
<tr>
<td width="40%"><i><b>Est Color:</b></i> 15.2 SRM</td><td width="52%"></td></tr>
<tr><td bgcolor="#c0c0c0" colspan="2"></td></tr>
<tr><td width="40%">Single infusion Mash @150°F for 60 minutes</td><td width="52%"><br /></td></tr>
<tr><td width="40%">Edit - The Yeast listed above was grown up in a 2 liter starter from the original tube for the 10 gallon batch</td><td width="52%"><br /></td></tr>
<tr><td width="40%"><br /></td><td width="52%"><br /></td></tr>
<tr><td width="40%"><br /></td><td width="52%">Many more posts to come!</td></tr>
<tr><td colspan="2"><br /></td></tr>
<tr>
<td colspan="2"><br /></td></tr>
</tbody></table>Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com6tag:blogger.com,1999:blog-6269834440686615779.post-5041250030531303982012-05-13T17:13:00.002-04:002012-05-13T18:36:58.909-04:00Making Pinot NoirWe recently purchased Selection Estate Series Sonoma Valley Pinot Noir. This will be the second time we've brewed this and am excited to brew this again. This kit comes from Winexpert, the largest manufacturer of award winning wine making products. Brewing these kits are about the easiest brewing I've experienced. But they produce some of the best tasting wine I've had. Here is the setp by step process.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64yIjyTCvA1UuQVXBSlSuPQ4zr4uBTbQRts-PjMzGWwWtz7epuPx0fi7O8FMoSBYKo7OSD311cJPYCk927sGch94pfJ9YhuN-VqLxbdZ8HEapb5JQU_BQ0kSn2JYiLhF9V6E3ontvxEHi/s1600/Pinot+Noir+Kit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64yIjyTCvA1UuQVXBSlSuPQ4zr4uBTbQRts-PjMzGWwWtz7epuPx0fi7O8FMoSBYKo7OSD311cJPYCk927sGch94pfJ9YhuN-VqLxbdZ8HEapb5JQU_BQ0kSn2JYiLhF9V6E3ontvxEHi/s320/Pinot+Noir+Kit.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pinot Noir Kit</td></tr>
</tbody></table>
<br />
Contents of the kit include...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooBiKyrzeDZtl80_r6mrB6CuFzO4DXdrbZCofPefUM-A7sEcWfKDJOl1U0tSKIdoi1T6jH3IvzMRdz0p6yGK0fusJNmh0ymKfWqhAgNmyR7pc-n4uWAuSprZXTCBBDZZ4K3B7_nOUMGR8/s1600/IMG_1544.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooBiKyrzeDZtl80_r6mrB6CuFzO4DXdrbZCofPefUM-A7sEcWfKDJOl1U0tSKIdoi1T6jH3IvzMRdz0p6yGK0fusJNmh0ymKfWqhAgNmyR7pc-n4uWAuSprZXTCBBDZZ4K3B7_nOUMGR8/s320/IMG_1544.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huge Bag 'O Grape Juice</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li>Instuctions</li>
<li>Juice</li>
<li>Bentonite</li>
<li>Metabisulfate</li>
<li>Sorbate</li>
<li>Isinglass</li>
<li>Yeast</li>
<li>Oak Powder - I do not use this ingredient. I filter my wine and it clogs up the filter and makes it nearly impossible for the wine to flow through because the powder is too fine. I use my own oak stick or shavings.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjfK7hKcy4xqkeuH2Jg4TIK5C8DTyF7q0OevIy2AducrNcMNgVYR6ZW6dMTvJHh_YWE31D7Iy0WbRerY4zS_XaOPgPAss0ERcK3g79Rt7DvIQ0W01BAW0n1oSstXweUfP1oV8OSHI38um/s1600/Kit+Contents.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjfK7hKcy4xqkeuH2Jg4TIK5C8DTyF7q0OevIy2AducrNcMNgVYR6ZW6dMTvJHh_YWE31D7Iy0WbRerY4zS_XaOPgPAss0ERcK3g79Rt7DvIQ0W01BAW0n1oSstXweUfP1oV8OSHI38um/s320/Kit+Contents.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kit Contents</td></tr>
</tbody></table>
<br />
<br />
First Step is to clean and sanitize all all of your equipment. StarSan is my preferred sanitizer because it's no-rinse. I don't have to sanitized then rinse all of it out thoroughly be for I brew.<br />
<br />
I added a half gallon of spring water to my fermenter to stir in the bentonite. I'm using a oak stick to stir. I also let the oak stick stay in the wine throughout the entire fermentation process.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoPLSYbC1FhSh16-iMW7NSsBldwhgTH7h9fiOXvx2OJ1U8BUvtmylwpNEynlQm4IxmpNXMY2sQwYOEELlEb8pggTXtkUBaT4t7BvQkXYkeec5Q-IJZ5_JxSTEG9sVI_gjALlezib2hU6f/s1600/Stirring+Bentonite.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoPLSYbC1FhSh16-iMW7NSsBldwhgTH7h9fiOXvx2OJ1U8BUvtmylwpNEynlQm4IxmpNXMY2sQwYOEELlEb8pggTXtkUBaT4t7BvQkXYkeec5Q-IJZ5_JxSTEG9sVI_gjALlezib2hU6f/s320/Stirring+Bentonite.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note: Wood harbors bacteria and other microbes that you don't want in your wine. Steam any wood for 15 minutes before using it in your brews. I also soak it in sanitizer before but that's totally unnecessary if you steam it.</td></tr>
</tbody></table>
<br />
After this I pour in the grape juice. Then I will top off the fermenter with spring water to get the desired volume or initial gravity. Stir Thoroughly to mix all liquid.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJTReJ7WGaPPaXIbLYn_tBerAk4gnxu7BrFoSRQVmxzq3rxwanNwhj6rvfkw3PdHKMZbtwn1c7DVi-e8B7uAswEew5BJKBTEa2PtIjh4jZWXyN5OARFuJGV0gwRR6i451JsSPBU8AuZV9/s1600/Pouring+Juice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJTReJ7WGaPPaXIbLYn_tBerAk4gnxu7BrFoSRQVmxzq3rxwanNwhj6rvfkw3PdHKMZbtwn1c7DVi-e8B7uAswEew5BJKBTEa2PtIjh4jZWXyN5OARFuJGV0gwRR6i451JsSPBU8AuZV9/s320/Pouring+Juice.JPG" width="320" /></a></div>
<br />
<br />
<div>
When I have my desired volume, I get a wine thief and hydrometer to get the original gravity reading. This wine in particular had a reading of 1.092 OG. A full fermentation should get this wine to around 12% ABV.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP-cD5nsEwWkBvA-djbELTMHQhEdPZoqSGUxRtIENKMGzsgN5QxmxwsQITD_aoO-4dRw1zOtLNoLkrzZ21K4tpg59F9yQJU02AksK4Ea932MBe-Wy2TNVwARn9mlNeP2uSolu76NJIdG9/s1600/Hydrometer+Reading.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP-cD5nsEwWkBvA-djbELTMHQhEdPZoqSGUxRtIENKMGzsgN5QxmxwsQITD_aoO-4dRw1zOtLNoLkrzZ21K4tpg59F9yQJU02AksK4Ea932MBe-Wy2TNVwARn9mlNeP2uSolu76NJIdG9/s320/Hydrometer+Reading.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hydrometer In Wine Thief</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Now we pitch the yeast. These kits include a packet of dry yeast or you could substitue with liduid wine yeast. The dry yeast suits me just fine for now. This means I don't have to make starters or aerate more than shaking because dry yeast is designed for oxygen deprived musts. Your juice should be around 70 to 75 degrees fahrenheit for fermentation. Temperature is one of the most important factors for good fermentation.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhVPZz8fbMRdDmlE8dhrnwy1t184d6B3mfI7_z51S4BTq7z36l-jC_GzdtMGloWLThhre_aXBy85L6qdGRDaOg7C__2_cw94ATqv2xcQG1XMUYzzveQrxkvYjZ5tpugXgozNJqq9ojDww/s1600/Pitching+Yeast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhVPZz8fbMRdDmlE8dhrnwy1t184d6B3mfI7_z51S4BTq7z36l-jC_GzdtMGloWLThhre_aXBy85L6qdGRDaOg7C__2_cw94ATqv2xcQG1XMUYzzveQrxkvYjZ5tpugXgozNJqq9ojDww/s320/Pitching+Yeast.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note: Yeast manufacturers suggest that you re-hydrate the yeast before pitching. I have never done this and still had excellent results. Also, the instructions of these kits to sprinkle contents in and it will activate itself.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Now I'm ready to place the lid and airlock on and wait for primary fermentation to end. I will periodically check it for signs of fermentation and get sample readings with the hydrometer after the next five days. The hydrometer should read around 1.002. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt7cZQ0Bk-xV8Xp50LIh4gPe688TSKhLCBOp960yuuTgd9XRzkoyVhREhR7L44cM_wNS1AP7HPTO8DiCwZ-j9YPDkwqA10nj7gX4YGR0bSglrnIcigoerSeFx5qY4ROrqs2iTHYvfqVE1/s1600/IMG_1573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt7cZQ0Bk-xV8Xp50LIh4gPe688TSKhLCBOp960yuuTgd9XRzkoyVhREhR7L44cM_wNS1AP7HPTO8DiCwZ-j9YPDkwqA10nj7gX4YGR0bSglrnIcigoerSeFx5qY4ROrqs2iTHYvfqVE1/s320/IMG_1573.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fermenting Wine</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
I will update this post in the next several days to finish the entire process. Stay tuned...</div>
<div>
<br /></div>Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com2tag:blogger.com,1999:blog-6269834440686615779.post-85116500565012697002012-05-12T20:15:00.000-04:002012-05-12T20:41:02.410-04:00First Year HopsWell it's been nearly a month since I planted hop rhizomes and they are looking pretty good. I've had almost two feet of growth on the Nugget and a foot on the Cascade. I was concerned about the Cascade when I received them in the mail. The rhizome had been broken in the mail and looked pretty rough. I went ahead and planted them and I'm glad I did. They are a little behind the Nugget but they still look nice and healthy. Can't wait to see the yield in the fall. I know they won't produce mush being first year plants, but things are looking good. I'll keep posting updates on their progress throughout the year.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4B5vlLXPwl_wtciFRMP68-Wax6BoX2-ZABixBntKEL1K-B1JrdvPLz2mFAuzIoS5mpUkn84nS6rSe6suy6VrQYjhYRBdiQgDJpaZQbyU42TD3NutzNTh__-xQoZcSI08uVOXt6ety3hzy/s1600/Cascade.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4B5vlLXPwl_wtciFRMP68-Wax6BoX2-ZABixBntKEL1K-B1JrdvPLz2mFAuzIoS5mpUkn84nS6rSe6suy6VrQYjhYRBdiQgDJpaZQbyU42TD3NutzNTh__-xQoZcSI08uVOXt6ety3hzy/s320/Cascade.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cascade - 4 weeks</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotPUF-FvIz3XNlfYyHJezKK4bbOesWzYjnS4tiK4eYrSZD9B1kdPs_dG9XfCCSsW-UjJPFhSlJIdv9oP0AyCF6cU-MFEaFPpfeo-PxJSK8ONYwvm0kOU5cM6wO2PMsehxs4tXmMEYJcOZ/s1600/Nugget.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotPUF-FvIz3XNlfYyHJezKK4bbOesWzYjnS4tiK4eYrSZD9B1kdPs_dG9XfCCSsW-UjJPFhSlJIdv9oP0AyCF6cU-MFEaFPpfeo-PxJSK8ONYwvm0kOU5cM6wO2PMsehxs4tXmMEYJcOZ/s320/Nugget.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nugget - 4 weeks</td></tr>
</tbody></table>
<br />Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com3tag:blogger.com,1999:blog-6269834440686615779.post-79938183927257899552012-05-10T20:28:00.001-04:002012-06-17T11:19:31.121-04:00Beer Citadel UpdateBeer Citadel is planning on expanding this blog to more topics than just brewing beer. Don't worry, this site will be mostly about the brewing of beer. But, I will be posting some updates on my first year hop vines very soon. And my grape vines for wine. What's that? Wine making? Yes! I will be brewing two batches of wine this weekend and will document the entire process. We also have some more brewery builds and even some beer based recipes on the way. Thank you for following.Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com3tag:blogger.com,1999:blog-6269834440686615779.post-59410998285182265662012-05-10T16:08:00.000-04:002012-06-17T11:18:09.843-04:00Home Brew Talk<a href="http://homebrewtalk.com/">HomeBrewTalk.com</a> is one of my favorite website for homebrewing. It is one of the best forums I've ever been a part of and continues to give beer makers a wealth of knowledge and resources. If you are a beginner or and old hat at the hobby and you haven't been to HBT, you are missing out. They have topics on beginning brewing all the way up to advanced all-grain electric brewing. Many home brewers there have been brewing mead, wine, and beer for many years even some have been professional brewers. If you are just joining or are a veteran member, please don't hesitate to say hello to <a href="http://iam.homebrewtalk.com/HelperMonkey">HelperMonkey</a>, that's me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZ2TbY7Snu1XaRSMqK01yC1xc-Jebd6fmg50Cxsq6_nieHqSsDyZvf9WeOntBT_8Bc1Vh-2WJooBygI3XJ6eViPXWgGuJmcN9PqQ8NmQPSrpbIvO7eA_8pVHT9qoIOZS0lpOGtSiUOwcs/s1600/HBT+image.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZ2TbY7Snu1XaRSMqK01yC1xc-Jebd6fmg50Cxsq6_nieHqSsDyZvf9WeOntBT_8Bc1Vh-2WJooBygI3XJ6eViPXWgGuJmcN9PqQ8NmQPSrpbIvO7eA_8pVHT9qoIOZS0lpOGtSiUOwcs/s400/HBT+image.gif" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
The have also launched a new website to where you can talk about everything beer. Whether it's your favorite pub or the best commercial brew you've ever put to your lips. Check out <a href="http://www.beerforum.com/">Beer Forum</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYIU0V_Ehn2uaIwgO1lYS-rZymA2KlryRWgEInc4uVMNTeaa5JnIC5eQMkogdG3uyBFQyYWxEoNOotEETgs8BAlt-dlcTMGRUy4qW4IbLPe1gubwEjLcuJYVts_hwBN7Vq8zFa7q9BE8l/s1600/BeerForum+Image.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYIU0V_Ehn2uaIwgO1lYS-rZymA2KlryRWgEInc4uVMNTeaa5JnIC5eQMkogdG3uyBFQyYWxEoNOotEETgs8BAlt-dlcTMGRUy4qW4IbLPe1gubwEjLcuJYVts_hwBN7Vq8zFa7q9BE8l/s400/BeerForum+Image.png" width="400" /></a></div>
<br />Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com0tag:blogger.com,1999:blog-6269834440686615779.post-17886196952383668122012-05-09T20:15:00.001-04:002012-06-08T20:40:57.090-04:00Brew Day DataWe usually try to take as much data as possible on brew days. Some items are for repeatability when we want to recreate a real winner. Even if you don't really brew the same beer that often (we rarely do) it can still help future brews of similar styles or even your brewing process as a whole. Other data just help keep the day on track. I thought it would be of some value to go through some of the items we try to record and why.<br />
<br />
<b>Ingredient Measurements</b> - This one is pretty obvious, you need to know what you put into the beer first and foremost. You can go a little further than pounds of grain and ounces of hops though. What brand of each grain and even the age of the grain (if you buy in bulk and store grains for a period of time) can help isolate what went wrong later if there is an issue. Same goes for hops, alpha acid percentage and age are useful items to keep up with.<br />
<br />
<b>Water Volumes </b>- We have calibrated all of our kettles with a sight glass and try to use accurate water measurements for the mash. This is important because you should be doing a temperature calculation that takes into account the amount/temperature of the water and the pounds/temperature of the grain to hit your mash temperature after you combine the two. You also want to target a good mash thickness for optimal conversion, 1.25 qts/pound (2.6 L/kg) is the standard number most people stay around.<br />
<br />
<b>Gravity Readings</b> - Yes readings in the plural. You can get away with just a starting gravity at the end of the brew day but we've usually taken gravity readings at several spots during the day. If you have an efficiency/conversion problem early on in the day you have a shot to fix it before the boil, after the boil, or just scrap the day and move on. We use a refractometer so it's quick and easy to take a reading, there is no way we would do this many with a hydrometer. As a general rule we look at: <br />
<ol>
<li>First Running out of the mash</li>
<li>Each Sparge (if you get too low you are extracting tannins)</li>
<li>The Pre-Boil gravity of the combined runnings</li>
<li>Post Boil Gravity (this is the starting gravity)</li>
</ol>
<br />
<b>Mash Ph </b>- We check the Ph of the mash somewhat infrequently, grab some test strips and see what your local water and grain come out to and adjust if needed. Once you learn what you usually get you should be fine. 5.2 to 5.4 is the normal desired range. <br />
<br />
<b>Mash/Boil/Hop Times</b> - Just recording the mash and boil times for the record, it can be quite hard to remember if you did a 60 or 90 minute boil three weeks later. The hop schedule is crucial as the length of time in the boil affects bitterness in very different ways.<br />
<br />
<b>Volume of Wort Collected</b> - This will help you identify losses in your brew house due to dead space in equipment, evaporation due to boiling, and any other losses. Use this to dial in your equipment profile in your brewing software or in your water calculations. You don't want to end up way short or way over on how much beer you make.<br />
<br />
<b>Yeast </b>- What strain was it. What lot # if it was purchased or what generation was it if you're keeping your own supply in the freezer. Did you build a starter and if so how big was it and how long did you let it go. Yeast really is one of the mysteries of brewing that can have the greatest effect on flavor and quality of your finished beer. Know everything you can about it. We once had a bad batch that we couldn't figure out, turned out the package we used had been recalled by the manufacturer for poor performance. We were only able to confirm that this was the issue by checking the recorded lot#.<br />
<br />
<b>Fermentation Temperature</b> - Going back to yeast again, a second batch that had an off flavor was likely caused by a higher than desirable temperature range during fermentation. Know where you're going to ferment and what temperature you expect it to be. Add a few degrees to that (yeast produces a little heat when active) and select a yeast that performs well in that range. Even better build a controlled fermentation space.<br />
<br />
<b>Final Gravity</b> - If you want to know how much alcohol is in your beer (or if it's finished) you need a starting and finial gravity reading.<br />
<br />
<b>Bottles Bottled</b> - If you're bottling it lets you get a good idea of how much fermenter volume you're losing to the yeast cake and any trub left in the wort before fermentation.<br />
<br />
<b>Priming Sugar </b>- Type and amount. See our post on natural carbonation <a href="http://beercitadel.blogspot.com/2012/05/natural-carbonation.html">here</a>. <br />
<br />
Does anyone else record other information about their brewday? I'm always interested in improving the process. If you have anything we should lookout for or if there's an error in anything above let us know in the comments. I'm also trying to decide on the next post does anyone have an opinion on which post they would like to see first, making a yeast starter or a discussion on fermenters (buckets/better bottles/glass carboys)?<br />
<br />
<br />Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com6tag:blogger.com,1999:blog-6269834440686615779.post-24969540363463909252012-05-04T20:27:00.000-04:002012-05-05T10:34:00.917-04:00Natural Carbonation<br />
<div class="MsoNormal">
BACKGROUND</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
We have almost always bottle conditioned every batch we’ve
turned out (even most of the kegged batches).
My personal opinion is that bottle conditioned and carbonated beer adds
to the flavor depth and creates a better product. Many of the Trappist Ales that consistently
rank among the top beers in the world are bottle conditioned. In a commercial setting this usually
accomplished using wort from the newest batch currently being produced with a
small pitch of viable yeast with very specific cell counts introduced. It’s a finely tuned system that has evolved
over a number of years (or generations) at the brewery where they know exactly
what level of carbonation they will get.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On the home brewer scale we usually don’t have a fresh batch
just finishing up around the time we bottle.
Even if we have brewed the same day it usually a different style and you
wouldn’t want to mix beers would you? To
approximate this we can prime the batch with equivalent amounts of sugar to
what would have been in that fresh wort.
What kind of sugar we use can affect the end result in different ways
but nearly any sugar that yeast can eat will result in carbonation. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Find a table online for the type of sugar you want to use,
they’re available all over the place for all kinds of sugars, Google is your
friend. Common sugars are Dried Malt
Extract (DME), Corn Sugar (sometimes called priming sugar), and even plain
white table sugar (I think this is how the Mr. Beer system recommends you
carbonate). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Simply measure out the amount of sugar needed and boil it
with 1-2 cups of water for a few minutes.
Always do this by weight if you have an accurate scale, one half cup is
not always the same as another half cup.
What you see can vary by viewing angle and the compaction of the sugar
can vary by scoop. The point is to be as
repeatable in your process as your equipment allows. Place this in the bottom of your just
sanitized bottling bucket (we usually sanitize right after cutting the heat to
the priming sugar). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the outlet of your hose in the very bottom of the
bottling bucket to avoid aeration. I like to position it in a nearly tangential
position to the wall of the bucket to create a good mixing effect (not too good
as that will aerate). From there start
your siphon (sanitized of course), a racking cane and a tube full of clean
water work but an auto siphon is very easy and quite inexpensive. Rack all of
the beer from your fermenter into the bottling bucket being careful not to pick
up too much of the yeast cake (some won’t hurt but keep it to a minimum). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cover the top of the bottling bucket to keep out free floating
nasties that could cause an infection, saran wrap works fine here (sanitize it
too). Bottle and cap away, store the
finished bottles at a good temperature for the yeast to work because if it’s
too cold they will never carbonate the beer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After you’re familiar with the common sugars you can
experiment with anything you want. There
may be a little research to do to figure out the fermentable levels in special
sugars but it shouldn’t be too difficult, and you can always just try it in a
similar level to one of the common sugars.
Brown sugar, maple syrup, fruit juice, beet sugar, and probably anything
else you can think of have been tried before with varying results. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
THINGS TO AVOID</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Amount of sugar to
get the proper volume of CO2 - too little and your under carbonated, too much
and you get bottle bombs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Infection
(Bacteria or Some other microbe) - Clean everything like you have OCD. See the picture below of the broken
bottle? It was the only one in the batch
that broke; all the other ones were carbonated at the correct level.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyh_39EQ3t8GxF9CMc3Odbse8HDzDefFIZw4GKak80WJ2wXmT0HVBpqHH-HuRuZLpt_HsrFB35ddeKL7KjVE_b4fKrdpG6J_uG2CwTbvX4EFhmrLI-at9CKCzF5P0jxegHU-GmaShOEbC/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyh_39EQ3t8GxF9CMc3Odbse8HDzDefFIZw4GKak80WJ2wXmT0HVBpqHH-HuRuZLpt_HsrFB35ddeKL7KjVE_b4fKrdpG6J_uG2CwTbvX4EFhmrLI-at9CKCzF5P0jxegHU-GmaShOEbC/s320/photo(1).JPG" width="239" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Structural
weakness in bottle likely due to damage or a manufacturing defect - This is the
other possible cause of the broken bottle above. Look them over for the obvious and discard
ones with defects.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4. Incomplete
fermentation before bottling - Check out this video of a Saison we brewed. It was great after 3 weeks, good for a few
more weeks after that, and then it just became impossible to drink at all. There was no way we added enough priming
sugar to get to these levels it just wasn’t done when we put it in the bottles.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwL-z2pZkqQWCdd1hZhFXEuVkK9pHjHcNa9WlFVuKaIxQHkxgzUVXodQOwWNjLE-qtxTKBTdKsq1moijaJkBQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<div class="MsoNormal">
<span style="font-size: 20pt;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
PROS</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Insanely cheap start up equipment costs compared to
kegging.. You need a bottling bucket, a
racking cane, some hose, a bottle capper, caps, and bottles. A capper comes with most starter kits and is
pretty cheap to pick up on its own.
Bottles don’t cost much to purchase or come free with commercial beer
(no twist off’s).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The method works for all styles. As a bonus Abbey Ales, Russian Imperial
Stouts, Barley Wines and other beers that take a much longer time to condition
won’t be keeping a keg or tap tied up. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
CONS</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bottle Bombs</div>
<div class="MsoNormal">
Inconsistent Results - depends entirely on your process and
equipment</div>
<div class="MsoNormal">
Additional Infection Exposure - If you aren’t careful</div>
<div class="MsoNormal">
Additional Oxygen Exposure - If you aren’t careful</div>
<div class="MsoNormal">
Higher Level of Effort Compared to Kegging</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
CONSIDERATIONS</div>
<div class="MsoNormal">
May add some residual sweetness if using DME, can beneficial
and sometimes it completely changes your beers flavor profile (especially in
lighter and drier beers). Think about
trying corn sugar or dextrose if you want to avoid this. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
CONCLUSIONS</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Try it a few different ways.
Set up an experiment where you brew a super simple 5 gallon extract
batch and bottle each gallon with a different approach try out. Remember to check the volumes of CO2 for the
style and try to keep the same volumes using:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
-DME</div>
<div class="MsoNormal">
-Corn Sugar</div>
<div class="MsoNormal">
-White
Table Sugar</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Then grab some of those carbonation tabs for a gallon and maybe
use too little of one of the three above for the last gallon (don’t overdo it
as bottle bombs are dangerous and an absolute mess to clean up). Figure out what you like the best and make
your beer that way, there is no right answer just personal preference.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Additional Notes on natural carbonation and conditioning in
kegs:</div>
<div class="MsoNormal">
We have done this several times and really can’t form an
opinion on it yet. Good thing is it
doesn’t require a dedicated line off your CO2 tank for carbonation. This is quite useful if your tank is in the
fridge with the kegs on tap like mine is.
It is a bit slower than force carbonation. You can’t just put in the same amount of
sugar that you would for bottling, your beer will be way over carbonated
(strike this one up to personal experience).
Take all that for what it’s worth.</div>Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com7tag:blogger.com,1999:blog-6269834440686615779.post-40286079510806912182012-04-23T20:49:00.001-04:002012-04-23T23:11:15.077-04:00The Homebruin Cup 2It's that time again for the 2nd annual Homebruin Cup. This post is a little late but there is still time. It is closed to <a href="http://knoxhomebrewer.com/index.php">Tennessee Valley Homebrewers</a> club members only. We will be entering some home brews of our own in this competition so wish us luck. We will follow up with a post of results and hopefully some award winning recipes. The winner of Best of Show will have a chance to go on to the national homebrew competition and brew on a commercial brewing system at Calhoun's Brewery with their brewmaster. Good luck to all that enter the competition.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SxxPE5riocxmeIkQgrk-lUAsnETjwqU6ml_iovuDCTTUUZUHGt0s-C4CRF3RZclnd4EXQiGEVY-U2pfAwyi6rLpOXAiUKQY4bDjbpGKwI1y-KWTtVNOZ0BcVgcmIPvrsuma8jUYbV5u7/s1600/TVHA+banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="104" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SxxPE5riocxmeIkQgrk-lUAsnETjwqU6ml_iovuDCTTUUZUHGt0s-C4CRF3RZclnd4EXQiGEVY-U2pfAwyi6rLpOXAiUKQY4bDjbpGKwI1y-KWTtVNOZ0BcVgcmIPvrsuma8jUYbV5u7/s320/TVHA+banner.jpg" width="320" /></a></div>
<br />Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com13tag:blogger.com,1999:blog-6269834440686615779.post-31420728100558334542011-03-16T13:02:00.000-04:002012-05-12T21:49:51.599-04:00New KeggleSo we just added a new piece to the arsenal. It's not the most beautiful kettle out there but it will get the job done. I had to add an extra washer to the outside of the ball valve because I accidentally drilled the hole too large. I compressed the gasket on the outside of the keg and no leaks. Brewed with this kettle last Sunday and it works like a champ.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8rx_DktQbqABjO82jKg_DU4d7755iusbhnFD-qOOVp8CuxHgDzMNcyi4HEWHlM1XDsBAdVhwfWi762rpbOpqa__iTiPuNlm6izpZ-el-YyhwKoTG8YSY7ci_y7kbldI3Hq_PRzyvQ3av/s1600/102_0938.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8rx_DktQbqABjO82jKg_DU4d7755iusbhnFD-qOOVp8CuxHgDzMNcyi4HEWHlM1XDsBAdVhwfWi762rpbOpqa__iTiPuNlm6izpZ-el-YyhwKoTG8YSY7ci_y7kbldI3Hq_PRzyvQ3av/s200/102_0938.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Converted Keg</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlfy2gANRG4shzBOdFOlHwisRDXxBqWaaQWYyL3fkC8xiukaAJ26rwa21KdvFHuFOWXlGPg73foUZvX4kJax98zT5Q4kPPJKfVimmFkQs5N2nNYuNVpkyMcI2p7R1MgNsDZN6HZdokuzV/s1600/102_0935.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlfy2gANRG4shzBOdFOlHwisRDXxBqWaaQWYyL3fkC8xiukaAJ26rwa21KdvFHuFOWXlGPg73foUZvX4kJax98zT5Q4kPPJKfVimmFkQs5N2nNYuNVpkyMcI2p7R1MgNsDZN6HZdokuzV/s200/102_0935.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Angle grinder to make the cut</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx62KB_CdzkOsyDBfB76aZYL7Tu45KDE_IXh3T_kjvRlruG6jeyOmITc__RFnkAlusNFFQBGApfubR32cHko22YF3PMBYHF-xKKwS1vEKm51onuu55GzUZe3RisSGrmiUTuGBm7oCaQB1Y/s1600/102_0936.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx62KB_CdzkOsyDBfB76aZYL7Tu45KDE_IXh3T_kjvRlruG6jeyOmITc__RFnkAlusNFFQBGApfubR32cHko22YF3PMBYHF-xKKwS1vEKm51onuu55GzUZe3RisSGrmiUTuGBm7oCaQB1Y/s200/102_0936.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ball Valve and Sight Glass</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cf6JRAyOZZRD3qVxPhAcfhyORrVCqlxaZ0cCQwLdZ_qhh5n-YHnfisqxB3ek0gRNj21rTx-4AdKKt8zjWD9bVB-VhcV8B6cgiLEkkQ2yM5-ktMeVTvOZCMX29xpzCg64qQ6LidzgzPg7/s1600/102_0933.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cf6JRAyOZZRD3qVxPhAcfhyORrVCqlxaZ0cCQwLdZ_qhh5n-YHnfisqxB3ek0gRNj21rTx-4AdKKt8zjWD9bVB-VhcV8B6cgiLEkkQ2yM5-ktMeVTvOZCMX29xpzCg64qQ6LidzgzPg7/s200/102_0933.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drilled Holes</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l9C2cRSGedqCMKXOfVqorYBAUx4StQuCyKzFQAIup8Z_hAe4nZ-qsOg-y12CZ0_oZNujKdrBYqqHWh0lL7Lf97OSlVu_E7eh2i8-EkzzSpDlKc3B2hvzw1fkaBtoArVuQ5-3l9hwCOqn/s1600/102_0937.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l9C2cRSGedqCMKXOfVqorYBAUx4StQuCyKzFQAIup8Z_hAe4nZ-qsOg-y12CZ0_oZNujKdrBYqqHWh0lL7Lf97OSlVu_E7eh2i8-EkzzSpDlKc3B2hvzw1fkaBtoArVuQ5-3l9hwCOqn/s200/102_0937.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Installed valve and siphon tube.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUH7I3aFAK2gbV9VnjgxnkKxhiJ231H2ui9-YJ2g9BNTb_ZmFznWrfONDbHYxnj9XHIp6OK669mTwsoV-vF-fdeRkIayj1LyStjaODY0fRkUmsTV8GXtJWWjUwVt3iMyzxD7p0uWDA7o7u/s1600/102_0939.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUH7I3aFAK2gbV9VnjgxnkKxhiJ231H2ui9-YJ2g9BNTb_ZmFznWrfONDbHYxnj9XHIp6OK669mTwsoV-vF-fdeRkIayj1LyStjaODY0fRkUmsTV8GXtJWWjUwVt3iMyzxD7p0uWDA7o7u/s200/102_0939.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Installed valve and sight glass</td></tr>
</tbody></table>
<br />
<div>
All conversion hardware was purchased from <a href="http://www.brewhardware.com/">BrewHardware.com</a> for a VERY reasonable price. They don't have the weldless valve kits up yet, but let Bobby know what you're trying to do and he can probably help you out. Check out his YouTube channel as well. <a href="http://www.youtube.com/user/BobbyFromNJ">Brewing with Bobby from NJ</a>. He has some great videos on brewing and installation of his hardware.</div>
<div>
<br /></div>
<div>
<a href="http://www.youtube.com/user/BobbyFromNJ"></a>My total investment for this kettle was around $75.00! Not bad at all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com12tag:blogger.com,1999:blog-6269834440686615779.post-39708006032886911552011-03-14T15:35:00.003-04:002011-03-15T18:56:21.548-04:00Duchess - IPAThis India Pale Ale is definately not your traditioanly American version. It was designed to have distinct american hop aroma with a gentle bitterness that is present but not overwhelming. This a very pleasant and delicate beer with a deep orange color and sweet floral aroma. It's also "untraditional" in the fact that it calls for a whopping 38% of vienna malt in the grain bill. This supplies the deep orange color and the sweet malty aroma.<br />
<br />
<b>Appearance- </b>Deep burnt orange with a two finger off-white head. Hazy and unfiltered.<br />
<b>Aroma</b> - A subtle balance of sweet/floral/citrus.<br />
<b>Taste </b>- Up-front, smooth, resiny bitterness quickly followed by a mild caramel sweetness.<br />
<b>Mouthfeel</b> - A little thicker than your normal IPA. Lacks the traditional crispness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjxNLEFyh5SlEWsA15coutM4sM6BVXtCwOXdWaqjxJdbMfV5eZE0ZIgAah5VyJOgNFtR8x_yFBP1th9-ha2Iz_KAtLvvrQz9mgb7nqynodLp0579snh7TTUNjpUutofPT3OhocReLBDNq/s1600/102_0931.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjxNLEFyh5SlEWsA15coutM4sM6BVXtCwOXdWaqjxJdbMfV5eZE0ZIgAah5VyJOgNFtR8x_yFBP1th9-ha2Iz_KAtLvvrQz9mgb7nqynodLp0579snh7TTUNjpUutofPT3OhocReLBDNq/s320/102_0931.JPG" width="320" /></a></div><br />
<br />
<br />
<b><br />
</b><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
BeerSmith Recipe Printout - <a href="http://www.beersmith.com/">http://www.beersmith.com</a><br />
Recipe: Duchess<br />
Brewer: Christopher Vaught<br />
Asst Brewer: Andrew Campbell<br />
Style: American IPA<br />
TYPE: All Grain<br />
Taste: (50.0) Pleasant aroma of slight floral and citrus. Up front bitterness but very delicate. Mild maltiness. All around good IPA. On the soft side of the IPA spectrum. <br />
<br />
Recipe Specifications<br />
--------------------------<br />
Batch Size: 5.00 gal <br />
Boil Size: 6.19 gal<br />
Estimated OG: 1.071 SG<br />
Estimated Color: 12.1 SRM<br />
Estimated IBU: 46.1 IBU<br />
Brewhouse Efficiency: 75.00 %<br />
Boil Time: 60 Minutes<br />
<br />
Ingredients:<br />
------------<br />
Amount Item Type % or IBU <br />
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 46.15 % <br />
5 lbs Vienna Malt (3.5 SRM) Grain 38.46 % <br />
2 lbs Carastan (35.0 SRM) Grain 15.38 % <br />
0.50 oz Pearle [7.00 %] (60 min) Hops 11.1 IBU <br />
1.00 oz Saaz [5.50 %] (60 min) Hops 17.5 IBU <br />
1.00 oz Cascade [5.40 %] (30 min) Hops 13.2 IBU <br />
1.25 oz Cascade [5.40 %] (5 min) Hops 4.3 IBU <br />
1 Pkgs Safale American (DCL Yeast #US-05) Yeast-Ale <br />
<br />
<br />
Mash Schedule: Single Infusion, Medium Body, Batch Sparge<br />
Total Grain Weight: 13.00 lb<br />
----------------------------<br />
Single Infusion, Medium Body, Batch Sparge<br />
Step Time Name Description Step Temp <br />
60 min Mash In Add 13.00 qt of water at 168.9 F 154.0 F <br />
<br />
<br />
Notes:<br />
------<br />
Mash has been calculated at 1:1 grist to water ratio for a maltier wort that will compensate for a high hop rate thus giving more balance.<br />
<br />
Sparge volume is a little conservative for our system. A minimum of 4.51gal for sparge volume has been calculated for our system.<br />
<br />
Bitttering hops for a delicate and clean bitterness.<br />
<br />
Flavor and aroma hops have been selected for their floral and citrusy characteristics.<br />
<br />
<br />
<br />
<br />
<b>*If you would like the BeerSmith file. Please email us at info {at} citadelbrewing.com</b>Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com2tag:blogger.com,1999:blog-6269834440686615779.post-32837310914306597682011-03-06T17:40:00.003-05:002011-03-15T18:56:04.607-04:00Consistency in BrewingWe've already had one post on keeping good records and that's targeted at batch to batch records. Another problem home brewers may face is consistency in a single batch. We bottled an ESB (Extra Special Bitter) in February that is simply a conundrum. <br />
<br />
The good bottles are very good with that nice malty flavor and crisp hop notes that really made a very good beer. Some bottles have the flavor pretty much right but carbonated badly with little to no head and near zero carbonation. Other bottles have carbonated alright but have a slight solvent off flavor.<br />
<br />
Racking the brain for possible causes of thes wide varying bottle to bottle differences has not revealed much. Carbonation has rarely been an issue before this batch (if we used the right amount of priming sugar, which we did here). It was cold crashed pretty hard so maybe there wasn't enough yeast left in suspension and some bottles did not get a good dose. Maybe the priming sugar (light DME in this case) was not evenly distributed in the bottling bucket. As for the solvent flavor it could be from some oxidation. It's a possibility that some of the bottles later in the batch were swished around in the bottling bucket a bit. Another possibility is wild yeast in some of the bottles even though they were all starsan cleaned. <br />
<br />
It really makes you want to get a keg, even if something's wrong at least it's even across the whole batch.Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com0tag:blogger.com,1999:blog-6269834440686615779.post-25251207023771865562011-02-26T23:38:00.011-05:002011-03-15T18:55:50.177-04:00What to Store Beer In?So we've finished an excellent homebrew, now the question is what what do I store it in?<br />
<br />
<br />
Bottles<br />
<br />
Pros - Everyone is used to bottles. They're cheap and reusable. They come free with many types of beer. Easy to sanitize. Reliable. Easy to Transport. Come in a variety of sizes.<br />
<br />
Cons - They are a pain to fill. They take up quite a bit of room to store. They must be clean (note this is not the same as sanitized) and are really difficult to get hard crud out of. They can break.<br />
<br />
Kegs<br />
<br />
Pros - Easy to fill, you have beer on tap, easy to clean, small storage footprint.<br />
<br />
Cons- require a larger financial investment, require dedicated fridge space or a kegerator, lots of auxiliary parts (hoses and such).<br />
<br />
<br />
Those are the basics but there are plenty more pros and cons to each type. What else can you store beer in? I'm looking for any great ideas way outside the two normal listed above. Wooden cask like the Brits? Old clay jars like the ancient Egyptians? What does anyone think of a two gallon or so stainless vessel for the fridge? You could condition and carbonate in it or just run some CO2 to it like a keg. I'm thinking it might be a fun experiment if I can find the right container for a proof of concept.Andrewhttp://www.blogger.com/profile/01537999184500224556noreply@blogger.com0tag:blogger.com,1999:blog-6269834440686615779.post-5342044406156344852011-02-04T10:09:00.001-05:002011-03-15T18:55:31.645-04:00Homebrew Record KeepingOur brew logs have slacked off, way off. To the point where we haven't been writing a single thing that we've done with homebrewing down. It has gotten to the point where we've brewed enough to where processes have started becoming second nature. But we recently brewed a Belgian Trappist style beer that ended up being one of the best beers we've ever brewed. I mean almost Chimay good from winging it! One happy accident i must admit. No documentation on it what so ever. How do I brew it again? Where do I start?<br />
<br />
It starts with keeping better records. This is where the blog comes in. I want to document everything I do in regards to home brewing beer and put it here. Not only to keep records but maybe even get some feedback as well. From recipe formulation to process and beyond.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELJPzqNDoAEngeBW2dVOtxEy86PbONc1RkCoX9BGRFWIWTCE1JlQ4LqGpnZ6t1MUoXm_HmInAa2lMK9IKkJvKTBMLD7S8tpSYa73U9dIL4fmJPcOo2p63QfiL11kiPy_tc4q8w78gnAaD/s1600/102_0908.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELJPzqNDoAEngeBW2dVOtxEy86PbONc1RkCoX9BGRFWIWTCE1JlQ4LqGpnZ6t1MUoXm_HmInAa2lMK9IKkJvKTBMLD7S8tpSYa73U9dIL4fmJPcOo2p63QfiL11kiPy_tc4q8w78gnAaD/s320/102_0908.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious unfiltered homebrewed Belgian. </td></tr>
</tbody></table>Christopherhttp://www.blogger.com/profile/16919002972846973864noreply@blogger.com2