Sunday, March 15, 2009
Friday, March 6, 2009
Sunday, March 1, 2009
DRY-HOPPED!
2009-03-01-1025:
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.
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)
2009-02-23-1956:
Batch #7: Coopers "UnReal Ale" ( http://www.coopers.com.au/homebrew/makeBeer.php )
1.7 kg Coopers Real Ale
1 kg Coopers Brew Enhancer 1
500g Coopers Light Dry Malt
Pitched: 1945hrs; 28C. OG=1050
Batch #7: Coopers "UnReal Ale" ( http://www.coopers.com.au/homebrew/makeBeer.php )
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)
2009-02-19-1845:
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:
SG=1054
FG=1016
5.0% ABV.
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:
SG=1054
FG=1016
5.0% ABV.
Sunday, February 15, 2009
Monday, February 9, 2009
2009-02-09-2130:
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!).
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
Tuesday, February 3, 2009
Monday, February 2, 2009
Saturday, January 31, 2009
Batch #6! (Cascading Coopers IPA)
2009-01-31-1600:
OG=1040; 19C.
Ingredients:
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.
OG=1040; 19C.
Ingredients:
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)
2009-01-31-1400:
Batch #4: (Irish Stout) Racked to Secondary at Noon.
Batch #5: OG=1060; 24C (pitching temp.)
Ingredients:
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.)
Batch #4: (Irish Stout) Racked to Secondary at Noon.
Batch #5: OG=1060; 24C (pitching temp.)
Ingredients:
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
Thursday, January 29, 2009
Wednesday, January 28, 2009
Tuesday, January 27, 2009
Monday, January 26, 2009
Saturday, January 24, 2009
Batch #4 - Coopers Irish Stout
2009-01-24-1500:
OG=1054
Pitch Temp. = 25C.
Ingredients:
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)
OG=1054
Pitch Temp. = 25C.
Ingredients:
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!
2009-01-23-1900:
Batch#2: Bottled! FG=1010
Summary:
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!
Batch#2: Bottled! FG=1010
Summary:
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
Friday, January 16, 2009
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 (http://www.beersmith.com/). Pretty complete package!
I'm impressed!
Batch#3: 22C. SG=1036.
Trialed Beersmith software from (http://www.beersmith.com/). Pretty complete package!
I'm impressed!
Monday, January 12, 2009
Saturday, January 10, 2009
BATCH #3
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.
(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).
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
Tuesday, January 6, 2009
BATCH #2
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
Pitched Yeast at 1915. 26C. OG=1050.
Lager Best By Date = 15-08-10
Sunday, January 4, 2009
Saturday, January 3, 2009
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.
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
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