Sunday, March 15, 2009


Kegged Unreal Ale

Friday, March 6, 2009

Batch#7: 23C.; SG=1016

Sunday, March 1, 2009


Batch #7: 23C. Added 1oz. Cascade Hops (through airlock)
Agitated and got bubbling again.
Floated keg of Stout last night. Put full Stout keg in freezer and burst to 30psi.

Monday, February 23, 2009

BATCH #7! (pitched)

Batch #7: Coopers "UnReal Ale" ( )
1.7 kg Coopers Real Ale
1 kg Coopers Brew Enhancer 1
500g Coopers Light Dry Malt
Pitched: 1945hrs; 28C. OG=1050

Thursday, February 19, 2009

Kegged Batch #4 (Irish Stout)

Put about 4.5 Gallons into one keg and storing at room temp.
Put about 1.5 Gallons into keg in Keezer and burst carbed at 30psi.
Batch #4: (1.5 Gallons) Summary:
5.0% ABV.

Tuesday, February 17, 2009

Batch #5: Kegged
Batch #6: Kegged
Fermenters in sani-soak.

Sunday, February 15, 2009

Batch #5: (Sparkling Ale) SG=1020; 24C.
Batch #6: (IPA) SG=1010; 24C.

Thursday, February 12, 2009

Batch#5: SG=1023; 24C.
Batch#6: SG=1012; 24C.

Monday, February 9, 2009

Batch #5: 24C.
Batch #6: 24C.
Finished Keezer Collar. Goal remains to keep freezer intact if we ever want to sell it. Added the 10" collar (a place to mount faucets and to raise height to better pouring levels) with surrounding 4" band (back and sides) and an 8" front (to facilitate adding a drip tray at appropriate height in relation to faucets). Keezer collar could use paint but with the 7/8" thick R4 sheathing inside the collar it's ready for product (BEER!).

Friday, February 6, 2009

Batch #5: 23C.
Batch #6: 23C.
Added 1oz. Cascade Hops (dry hop) to batch #6 (Cascading IPA)
SWMBO and I split a bottle of (Batch #3) Blue Moon Belgium White
(bottled 7 days). Very flavorful. Some sharp flavors that I am hoping
will mellow with age but otherwise a fine brew!

Tuesday, February 3, 2009

Batch #5: 24C.
Batch #6: 24C.

Monday, February 2, 2009

Batch #5: 24C.
Batch #6: 24C.

Saturday, January 31, 2009

Batch #6! (Cascading Coopers IPA)

OG=1040; 19C.
1 can Coopers IPA (Weight - 3.75lbs. [Colour - 230EBC, Bitterness - 710IBU])
1 box Coopers Dry Malt Extract
.66lbs. Coopers Dextrose
Boiled 1oz. cascade hops 15mins.
1oz. cascade hops 5mins.

Batch #5! (Coopers Sparkling Ale)

Batch #4: (Irish Stout) Racked to Secondary at Noon.
Batch #5: OG=1060; 24C (pitching temp.)

1 can Coopers Sparkling Ale (liquid extract 3.75lbs.) [Colour - 90EBC, Bitterness - 490IBU]
1 can Thomas Coopers Light Malt Extract (liquid extract 3.31lbs.)
1 box Coopers Light Dry Malt (dry 1.1lbs.)
Coopers Dextrose (.66lbs)
Add water to make 23 litres (6gal.)

Friday, January 30, 2009

Bottled Batch #3!

Batch #3: 22C. FG=1010
Batch #4: 22C.

Thursday, January 29, 2009

Batch #3: 22C. (71.6F.)
Batch #4: 22C.

Wednesday, January 28, 2009

Batch #3: SG=1012. (I must be getting worse! Time to bottle!)
Batch #4: SG=1020 (Getting there!) - Tastes rather burnt. Needs time.

Tuesday, January 27, 2009

Batch #3: 24C.
Batch #4: 24C.

Monday, January 26, 2009

Batch #3: 23C.
Batch #4: 24C.

Saturday, January 24, 2009

Batch #4 - Coopers Irish Stout

Pitch Temp. = 25C.
Coopers Irish Stout (liquid pre-hopped extract)
AHS "Add-Pack" (1lb Corn Sugar, 1lb Light DME and .25lb Malto Dextrin)
500gms Light Dry Malt (1052 seemed too low for a stout - didn't see much difference)

Friday, January 23, 2009

Batch #2 Bottled!

Batch#2: Bottled! FG=1010
Lager (extract): Coopers Lage & Brewing Sugar
Pitched Yeast Jan. 6, 2009
Bottled Jan. 23, 2009

OG=1050, FG=1010
(5.4% ABV per Hydrometer)/5.1%ABV (Table by John Palmer)

Also had another bottle from Batch #1. It's gooooood!

Tuesday, January 20, 2009

Batch #3: 22C. SG=1018

Saturday, January 17, 2009

Batch#2: 22C. SG=1010.
Batch#3: 22C. SG=1028.

Friday, January 16, 2009

Batch#3: 22C. SG=1031.
Let SWMBO taste it. She didn't complain much at all! :-)
Upgraded Beersmith to supported version!

Thursday, January 15, 2009

Took readings last night:

2009-01-14-2130: Batch #2: 22C. SG=1010.
Batch#3: 22C. SG=1036.
Trialed Beersmith software from ( Pretty complete package!
I'm impressed!

Monday, January 12, 2009

2009-01-12-2300: Batch#2 = 22C. SG=1010.
Batch#3 = 22C.

Saturday, January 10, 2009


2009-01-10-1544: Mini-Mash AHS Blue Moon Belgium White Clone w/liquid yeast.
(I'll add specific ingredients later, no modifications to recipe)
22C. OG=1060.
2009-01-10-1014: Bottled remainder of Batch #1 last night! FG=1008
Notes to self: remember carb. drops! Loosen lid! Lid-rings can be removed with a paring knife from top with a cutting 'stab'.

Batch#3 Prep: Put out liquid yeast 0830. Prep kitchen space. Begin draining fermenter (soaked overnight in sanitizing (sodium percarbonate) solution).

Thursday, January 8, 2009

2009-01-08-2030: Batch #2 slowing down bubbling. Tested at 23C. SG=1012 (already!)

Tuesday, January 6, 2009


2009-01-06-1900: Decided to try the 'enclosed kit' (lager & brewing sugar [dextrose & maltodextrin]) since I have to use up the sugar eventually anyways.
Pitched Yeast at 1915. 26C. OG=1050.
Lager Best By Date = 15-08-10
2009-01-06-1330: 22C. SG=1008
VERY tempted to bottle today! (11 Days). I fought the urge and won (again)! ;-)

Sunday, January 4, 2009

200901041705: 24C. SG=1008

Saturday, January 3, 2009

2009-01-03-1845: 24C. SG=1009
Looks like this batch will be 4% ABV. (5.2-1.2=4.0%)

Friday, January 2, 2009

2009-01-02-1755: 24C. SG=1010
I filled one more bottle (labeled to differentiate from the other 3).
Took room temp. sample and tasted for observational analysis and noted extreme crispness or bitterness. My pallette wasn't properly prepped. Not that it wasn't good! Bottle conditioning will change it even more than chilling! ;-)
Target bottling date remains Jan. 10th.

Thursday, January 1, 2009

2009-01-01-2300: Worked with GIMP (graphic manipulation program) all day and designed a label for this batch. Unfortunately I messed up the label (cut off some of the ALCHOHOL WARNING) but oh well! What's done is done. Here's the label:

2009-01-01-1750: 23C. SG=1011
I also filled 3 bottles and put aside for comparison testing later. (24 hours after dry hop).