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Brew Day: Railer’s Pale Ale

Brew in a Bag set up (BIAB)...draining the grains

Brew in a Bag set up (BIAB)…draining the grains

A friend recently asked if I would be interested in joining her in providing a homebrew for an event. The event is just prior to the local soccer team’s game. The team is the Carolina Railhawks, so I’m making a beer I’m calling Railer’s Pale Ale. Hopefully, my friend will be able to get my beer into a keg and we will set up beside each other to serve our beers. If the keg doesn’t work out, I can always bottle.

I used an online recipe building program, armed with a basic idea that I wanted to use some frozen, vacuum sealed Cascade hops for the bittering/background “canvas”, with a combination of Mosaic and Citra hops for flavor and aroma. The Mosaic add a resinous flavor and the Citra are, surprise! citrusy.

Cascade whole hops that had been vacuum sealed and frozen.

Cascade whole hops that had been vacuum sealed and frozen.

Starting the 60 minute boil with the Cascade hops.

Starting the 60 minute boil with the Cascade hops.

The base grain is an American 2-row. In playing with other grains to get the right alcohol ABV and the right color, I picked a few specialty grains. Then, after a little research, Wyeast American Ale II 1272 “smack pack” for the yeast. At the lower recommended temperature range, it is supposed to produce a clean, crisp result that accentuates the citrus componants. I went ahead and took the yeast out and activated it early on.

I put my recipe out for some fellow brewers to look at, but didn’t get any feedback before I had to go pick-up the ingredients. After I milled the grains and came home, I see a note from an experienced brewer who said I had too much specialty grain (28% of the grain bill) and should cut them in half and make up the difference with more 2-row. Ugh. The comment is that the beer will be too sweet. Well, I’m kind of stuck now. I can’t waste the time or money on buying more grain for a beer that is going to be given away. Ah, well. I hope that the hop selections will help counteract some of the sweetness that I’m being told is going to be there. At the very least, it will be beer, and it should be drinkable. Mine may not be picked by the fans as the best one there, but I’m not expecting to be in that group anyway…I’m probably the novice of the group.

So, without going through all the individual brew steps here, I’ll hit just a few points. The brew went pretty well as far as the step go. The mash temperature was overshot, as I usually do, not matter how careful I try to be. I used a little Culligan water, cold, to bring the temperature down into my target range. And flies and bees started showing up to check out the wort. Really got to be irritating! Otherwise, no problem with my little modified sparge or the boil.

My little modified sparge set-up.

My little modified sparge set-up.

I do need to note, that being a Liberal Arts guy, “brewhouse efficiency” and some of the more technical calculations in the process are pretty much a guessing game for me. I had the efficiency at 63% in the recipe, based on a previous brew that seemed fairly accurate. When I checked the specific gravity (SG) between the mash and the boil, I got 1.054. The post boil gravity was only supposed to be 1.052, so my efficiency was more like 71%. I adjusted it in the recipe, and the end result will be just a little higher alcohol content,,,but not crazy. It will still only be (estimated at this point) 5.15% ABV. That should be fine.

I chilled with an immersion coil. The tap water temperature is 71F, so I knew I wouldn’t get the wort down into the low 70’s.

Stainless steel coil immersion chiller in use.

Stainless steel coil immersion chiller in use.

I managed 83F and transferred to the carboy…started off using siphon, but the whole hops were a challenge and I wound up having to hand-pour about 1/3. A bit messy, but couldn’t be helped.

Siphoning wort into the carboy (on top of my little chest freezer converted to fermentation chamber.

Siphoning wort into the carboy (on top of my little chest freezer converted to fermentation chamber).

I put the wort in my fermentation chamber with an airlock installed, and placed the package of yeast in as well. I let the wort continue to cool for a few hours and then pitched the yeast.

After a couple of hours, I realized the temperature was a little low, so I turned the thermostat up a few degrees and left the lid up on the box to bring the temperture up for awhile. Six hours later, I see the slightest indication that the yeast may be active. A few hours later, I closed the lid to keep the temperature in the range I want, which would be around 65-68F. Now we wait to see if it really takes off…and how it turns out.

Update: 7/23/16    Checked on the progress around noon and we have a good fermentation in progress!

Success!

Success!

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Brew Day! Yooper’s Oatmeal Stout

"The Con"

“The Con”

I prepared yesterday by purchasing my ingredients, getting my propane tank refilled, and buying 7 bags of ice.  The first thing I did was activate the “smack pack” of yeast that I used in this batch. It’s recommended to do so, 3 hours in advance of pitching. I’m brewing Yooper’s Oatmeal Stout, a recipe highly rated by several brewers and created by a brewer and moderator at the Home Brew Talk website. The recipe can be found at:   http://www.homebrewtalk.com/f68/yoopers-oatmeal-stout-210376/

The yeast is Wyeast British Ale II (#1335) and my batch is dated Dec 10th, so it’s very fresh!

Wyeast British Ale II (#1335)

Wyeast British Ale II (#1335)

It is supposed to supply 100 billion cells. The next step was setting up “The Con”. Basically, a table, a chair, the propane, burner, strike water and all the supplies/equipment…and a cup of coffee.

My local home brew supply shop was able to pretty closely duplicate the ingredients for me. I used 10 oz of Thomas Faucette Pale Chocolate Malt in place of the “Crisp”, Bairds 70-80L for the Caramel/Crystal Malt 80L, and Breiss for the 350 SRM Chocolate Malt. I also upped my Maris Otter to 8 lbs to satisfy my recipe builder program’s efficiency number estimate. (Brewer’s Friend) One other thing: I split my hops into 1 oz at 60 minutes and 1 oz at 30 minutes. Brewer’s friend estimated the IBU’s would be too high if I did 2 oz at 60 minutes.

For the process, I used the Brew in a Bag (BIAB) method that I have be doing since early last Spring. I heated my water to 159F and added my grains. I stirred to break up all the dry balls. My poor long plastic spoon needs to be replaced by a mash paddle! (Santa?) I turned off the burner and wrapped the pot with a blanket and a “space blanket” to try to maintain the temperature.

Wrapped for temperature retention.

Wrapped for temperature retention.

After 15 minutes, I checked the temperature and it had dropped to 154F. I gave the mash a burner boost, but overshot it up to 162F…rats!

Steeping grains, BIAB.

Steeping grains, BIAB.

I stirred constantly for a few minutes, but the temp wasn’t dropping very fast, so I added approx. 24oz of cold Culligan bottled water. I had the mash temp back down to just above the target 156F with 25 minutes to go in the mash. I wrapped it all back up again and it finished right on target. I hope the variation didn’t hurt too much.

I “tea bag” dunked & drained the grains a couple of times.

Tea bag dunk and drain.

Tea bag dunk and drain.

I also do a “modified sparge” that I have pictured in my journal before…I missed taking a photo this time. Basically, it’s a bottling bucket and tubing set up on a tall recycle container and I drain the water, in this case 1 gallon water at 167F, over the grains. The idea is to rinse additional sugars from the grains. Then I made sure the grains were well drained and squeezed out as best as I could, without burning myself. (I later added the grains to my compost container…I still have some in the freezer for making doggie treats.)

I checked the pre-boil specific gravity with my refractometer and it was 1.041…on target. I transferred the wort to the bottling bucket to measure the volume. It was right to the rim, which is 7 gallons.

measuring the pre-boil wort in a bottling bucket.

measuring the pre-boil wort in a bottling bucket.

I poured the wort back into the brew pot and re-lit the burner.

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The boil was good…added 1oz of Willamette hops pellets at 60 minutes got a vigorous boil going.

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I missed my 30 minute hop (also 1oz Willamette )addition by 5 minutes, but it shouldn’t be a big deal. Post boil SG was 1.066 amd the volume looked a little low, so I added 1/2 gallon cold Culligan bottled water and immersed the brew pot into an ice water bath.

Ice water bath to chill.

Ice water bath to chill.

I used 6 bags of ice and managed to get the temperature down to 72F in less than 25 minutes. A copper coiled wort chiller would be nice, though. (Uh…Santa?!) I checked the OG with both a hydrometer and refractometer. The hydrometer sample was 69F and the reading was 1.055. The refractometer was 1.056. After correcting the hydrometer reading for the sample temperature, the readings agreed at 1.056. I transferred the wort to a bottling bucket for primary fermentation and aerated it with oxygen for two minutes…

Hydrometer sample and oxygen stone aerator.

Hydrometer sample and oxygen stone aerator.

…and then pitched the yeast and sealed the lid.  The volume in the bucket appears to be about 6-1/2 gallons and is close enough to the top that I decided to go ahead and set up a blow-off tube, just in case. Now we wait for the yeast to start partying! According to the estimates, I’m almost dead-on the numbers. I should finish within about .05 of the ABV percentage projection.

Wort aerated and yeast pitched.

Wort aerated and yeast pitched.

When primary fermentation is done, I plan to split the wort and use 2 gallons to make a gingerbread version. Need to research those additions. I do plan to include some freshly grated ginger root. It really made a difference in my Scottish Samhain Pumpkin Ale, evidently. I had some guys at the local home brew shop taste it and the one I think has the most experience picked up on it right away. I assume the other componants will be ground ginger, ground cinnamon, vanilla (bean or extract?) … maybe some molasses? Not too much, though. It is fermentable and I found that a small amount really made a nice difference in a cider that I did earlier this year. Okay…updates as needed to follow!

Update: As of the next morning, there was no noticable activity. I sanitized around the lid and opened just enough that I heard some fizziness. I resealed the lid. By a few hours later, I could hear a regular chugging in the overflow liquid. So…things are good!

 

 

 

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Day 162 Brew Day! McQuinn’s Robust Porter

Becoming a porter.

Becoming a porter.

I got this recipe from my LHBS (Local Home Brew Shop) as a recipe of the month at 1/2 price! It came as a pumpkin porter, but since I already have a Scottish pumpkin ale in the works, I decided to “de-pumpkin-ni-fie” the recipe, add a little maltodextrin and just make a Robust Porter. The name McQuinn comes from my paternal grandmother’s maiden name…and it sounds good for a porter!

I’m trying to input my recipes and brewing sessions into Brewer’s Friend online, but they include some technical stuff that I’m not into yet. They also do not account for things like sugars or fermentables that aren’t part of the “mash” or grain steep. (I’m doing BIAB–brew in a bag–all grain brewing).

All set to brew, BIAB style.

All set to brew, BIAB style.

So, when going from end of mash specific gravity reading, to pre-boil, to end of boil, the calculations show my conversion of grain to sugar and mash efficiency to be over 100% I’m also getting confused on water volume, grain absorbtion, boil off rate, etc. I start with 6 gallons in the kettle to mash, I know the grain absorbs some and the calculations have a standard default. Then I do what I’m calling a modified “sparge” where I drain heated water over the grains to hopefully wash out some more sugars from the grains…so, I’m adding about 2 gallons back.

My "modified sparge" set-up. Hey...it seems to work!

My “modified sparge” set-up. Hey…it seems to work!

Starting at 6 gallons and adding 2 gallons, minus what the grains absorbed, should leave me with about 7 gallons, but I swear I had 8 for the start of my boil. Had to keep the boil slow for most of the hour, because of the volume. Then I wound up with a slam full fermentation bucket.

Pitching the yeast in a "slam full" bucket of aerated wort.

Pitching the yeast in a “slam full” bucket of aerated wort.

I had to actually pull out a gallon to process separately, after I pitched the yeast. I used an oxygen tank with an aeration stone to aerate the wort for two minutes. I’m using Mangrove Jack’s British Ale Yeast. I was supposed to have 5.5 gallons after the boil.

The other thing that throws me off on all-grain brewing is the amount of trub. If you want a nice clear beer, you rack maybe 5.25 gallons off of 6 gallons and the rack again to 4-1/2 for bottling. I don’t care too much about getting a higher alcohol by volume (ABV) so much as I was a good beer and I want my 5 gallons! Ah well. C’est la biere!

So, I keep trying to tweak the brewing program and make notes that explain discrepancies, but it can be confusing. The main thing is that the actual brewing went well…except the temperature dropped in the mash at one point and I fired the burner to boost it and I over-shot from the 153 target, up to 157F. I stirred constantly for over 15 minutes to get it back down. Temperature control in the mash is the bane of my beer making! I’m not sure how it would do in an accurately judged competition, but my stuff still seems to come out pretty well, so I guess it’s okay. At the end of the brew, the color looks good and the OG reading is spot-on at 1.063 with an anticipated ABV of 6.32%.

Chilling the boiled wort in an ice bath...maybe a copper coil chiller for Christmas?

Chilling the boiled wort in an ice bath…maybe a copper coil chiller for Christmas?

Despite the brewing program confusion and water volume weirdness, this should be a pretty decent porter…and I have an extra gallon or so to experiment with. I’m using blow off tubes, since this is a dark beer and the volume is high.

Hit my numbers and still had more that I could fit in the fermentation bucket.

Hit my numbers and still had more that I could fit in the fermentation bucket.

I may wind up combining them at secondary and then dividing them again at bottling time and add cold brewed coffee to one half or one quarter.

If anyone would like the details of the recipe, I am happy to share…let’s see how it turns out, though!

Update: 10/6/14   The porter has been chugging away all day!

Update: 10/8/14   It has only been a couple of days since brewing and the porter has already gone through a quick chugging fermentation period and by yesterday afternoon, had already slowed substantially. I think I might go ahead and switch from blow off tubes to regular airlocks. I don’t know if this is normal for Mangrove Jack’s British Ale Yeast…I have to assume so.

Day 3 after brewing, small jug...action substantially slowed.

Day 3 after brewing, small jug…action substantially slowed.

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Day 133 Brew Day! Citra Saison with Harvested Yeast Starter

Setting up for brewing

Setting up for brewing

This was an uncharacteristic brew day for me. I usually don’t brew on weekdays. Certainly not Mondays. But the starter I had hoped to pitch in a Citra Saison pushed me back a day. I have never harvested yeast and never made a starter before now and I was afraid that the starter was going to be too weak. I worked out a boost for the starter (see previous post) and moved the brew back a day.

After I got everything all set up and ready to go, I got my BIAB (Brew In A Bag) in place and heated my strike water, 6 gallons.  The goal was 150F…water went to 154F and I mashed in. The water only dropped 1/2 degree though. I turned off the heat and made a run for ice. When I returned, the temp was 150.2F. Over the next 45 minutes, I tried my best to maintain the target temperature of 150F; however, it was probably more consistently in the 153F range.

After the BIAB (Boil In A Bag) steep and "sparge"

After the BIAB (Boil In A Bag) steep and “sparge”

Here is where I will talk about my changes to the original recipe that I found online. First of all, I decided to do Pale Malt 2 row, instead of Pilsner. Two reasons: sale on Pale and 60 minute boil instead of 90 minute. (Some recommend Pilsner boil for 90 to reduce chance of off flavors.) Next, I added 1 teaspoon of Irish Moss at 15 minutes left in the boil to aid clarity. I also realized that I had forgotten to buy 1 pound of Belgian Clear Candi Syrup…made a run to the closest brew shop, only to find that they are closed on Mondays. Aaaargh! So, I substituted a pound of raw North Carolina honey, instead (at 10 minutes left in the boil). I am also planning on adding a dry hop step to secondary. The recipe calls for Citra hops to be added 1/2 oz at 30 minutes and 1/2 oz at 10 minutes left in the boil. I am a big Citra fan, so I am going to add an ounce in secondary.

Okay, back to the procedures: After the 1 hour mash in, I did my usual “tea bag” style dunking and draining of the bag, using a large pizza screen over the pot for support. I then set up a bottling bucket with 2 gallons of sparge water at about 150F and used the spigot with some hose on it to do an improvised sparge. I’ve used this method that, as far as I know, I made up, a few times and I think it helps a little. This left me with a rather full kettle, so the boil was a challenge and had to be monitored pretty carefully.

The pizza screen was helpful in the tea bag style sparging and in helping keep bugs and debris out.

The pizza screen was helpful in the tea bag style sparging and in helping keep bugs and debris out.

I set timers for my additions and all of that went well. Did my usual ice bath chill and managed to get the temperature of the wort down to about 90F, pretty quickly…good temperature for Belle Saison yeast.

Now, I wanted to use my glass carboy for primary fermentation, so I could have a visual on activity. The problem is getting 7 gallons of wort from a stock pot into a heavy glass 6 gallon carboy using a funnel. I struggled and spilled a bit, trying to figure out a grip and pouring into a small target that filled quickly. I could see that wasn’t going to cut it, so I poured about 3/4 of the wort into the bottling bucket I had used for the sparging, and then went through the spigot and hose into the carboy. Obviously, I was going to have too much wort, so, rather than toss it, I grabbed and sanitized a one gallon carboy and put the rest of the wort into it.

I used my oxygen tank to oxygenate the big carboy for two minutes and the little one for one minute. Between the refractometer reading of 1.048 and the hydrometer reading, corrected for temperature to 1.044, I’m  going to estimate 1.046 OG.* Rather than try to decant my yeast starter, I decided to swirl the flask to mix it well and pitch the whole thing…guesstimating some for the smaller batch. The starter wort used pale DME (Dry Malt Extract), so it shouldn’t hurt the flavor of the beer. The recipe doesn’t give a projected FG, but Belle Saison is pretty aggressive, so I’m betting on around 1.002 for the big batch. So, maybe a 5.78% ABV? I would be happy with that.

Here's the volume of wort I wound up with.

Here’s the volume of wort I wound up with and my flask of starter yeast.

I have no clue what to expect for the one gallon batch, because I’m going to add one pound of fresh cherries to secondary fermentation, rather than dry hopping it, and the sugar in the cherries will surely kick fermentation back into gear. I currently have the whole cherries in the freezer with some vodka. When it comes time to rack the small batch, I’ll crush the cherries into the vodka a little to release some juice and add it all. I’ll probably use a 2 gallon bucket that I use for ciders to do the small batch secondary, so I have a wide opening with which to work.

The recipe calls for a week each for both primary and secondary; however, my Hi-Nelson Saison needed a little over two weeks for primary and then a week for secondary. And the small batch may go longer in secondary. I’ll probably even rack the small batch to a tertiary stage to clarify once it’s off the fruit. Probably back into a glass carboy again so I can judge the clarity.

The big question mark is whether my yeast starter was going to work. The yeast was pitched at 3:15 p.m. and the carboys were set on a heating pad, on the lowest setting. At 6:30, there was no activity evident and the glass felt pretty cool.

Carboys on the heating pad.

Carboys on the heating pad. (Beside some Hi-Nelson Saison with Hibiscus and some Diet Root Beer (Truvia)

I upped the heating pad to medium and wrapped the carboys in a “Space Blanket”. By 9:30 p.m., they were both chugging along in the airlocks…not violently, but good, frequent bubbles every second or two. Success!!! Woo hoo!!!

Heating pad AND Space Blanket...now we're chugging!

Heating pad AND Space Blanket…now we’re chugging!

I cold crashed the hydrometer sample just to see what it looks like and how it tastes at this stage. Obviously malty and sweet at this point, but it seems like it will be nice and clean, light bitterness and the hops should shine through on the main batch and the Belle Saison should add a little spice and funk. The little cherry batch should be really interesting!

Hydrometer sample, cold crashed and easier to get a read. And a taste for evaluation.

Hydrometer sample, cold crashed and easier to get a read. And a taste for evaluation.

*I also let this sample come to room temperature and took another hydrometer reading. at 74.2F and 1.046, adjusted to 1.047, so that will be my new OG to go with. I read the hydrometer with no contacts or glasses and it was much easier to get a good read, so I feel confident with that figure. (An additional refractometer reading, of course, calls it 1.048, so…whatever!) Could be around 6% ABV…anywhere in that  5.75 to 6.05% range is close enough.

For the original version of the recipe, go to this link or cut and paste into your browser:

http://www.danielshomebrew.blogspot.com/2014/01/citra-saison.html

Always give credit where due!

Update: Okay…the following morning, the airlocks were fouled. I quickly set up blow offs and the yeast is going at it, big time! Definitely had enough yeast!

 

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Day 83 Brew Day Costa Cocoa Milk Stout

Ingredients for Costa Cocoa Milk Stout

Ingredients for Costa Cocoa Milk Stout

Brew Day 3/8/14   I think I am far enough along to breeze through the basic details. The basic brew went well, except I added 1 lb of lactose instead of 8 oz. From what I have heard, that should not be a problem. Maybe a slightly higher gravity. I started the grain steep with 3 gallons of water @ 155 for 30 minutes. I did do my little mini sparge set up. I used a bottling bucket with hose and gravity drained 2 gallons of water @ 168F over the grain sock.

Mini sparge for the grain sock. Hey, why not?!

Mini sparge for the grain sock. Hey, why not?!

Creative little mini sparge

Creative little mini sparge

Boiled for 60 minutes following directions for additions. Ice bath chilled to 125F, added 1 gallon of cold water to top-off at 5-1/2 gallons. Temp was still at 100F. So I returned the bottling bucket that I’m fermenting in, to the ice bath.

The Boil

The Boil

When I got it to 75F, I pulled a sample for specific gravity check and pitched the yeast (I rehydrated the Safale s-04 yeast in 4 0z of 75F water). Popped on the lid and airlock and I aerated for 5 minutes. Finished shortly after 5 pm.

I checked the OG with my new refractometer: 1.063/1.064 (those numbers are SO small!) and hydrometer: 1.060 at 80F, adjusted to 1.062…so, pretty close to each other. The original specs called for 1.053. I imagine the difference can be accounted for with the extra lactose and maybe a little better efficiency on the grain steep resulting from the mini sparge technique(?).

The hydrometer OG check

The hydrometer OG check

Update 3/9/13   9 p.m.   The wort began to ferment late last night and became pretty strong by this morning. I was away from the house for several hours and returned to find a very small amount of krausen in the airlock. It may not be necessary, but I went ahead and set up a blow off. I have 1 quart of cold brewed Kona blend coffee in the refrigerator. That will be added at bottling, after a secondary on Costa Rican chocolate nibs. This brew will eventually be “Costa Kona Mocha Latte Stout”. Did I mention that I love sitting here and writing and being able to hear the blow off chugging away in the next room? Yeah…love it. And having a glass of my homebrew Citra Citrus American Wheat doesn’t suck, either!

Citra Citrus American Wheat...Man, I love this beer!

Citra Citrus American Wheat…Man, I love this beer!

By the way, the strawberry blonde is continuing to clear in secondary. I’m thinking it should be ready to bottle by next weekend. The small batch of Plain Jane Blonde is in a plastic bucket, so I can’t see it; but I assume it is at least as clear as the strawberry. Maybe I’ll bottle that later this week, just to break things up a  bit. There’s about 6 gallons of strawberry, so that’s going to take awhile. The plain is only about a gallon and a half.

Strawberry Blonde Ale, secondary for clarification.

Strawberry Blonde Ale, secondary for clarification.

I hadn’t thought about it before now, but I’ll need to do some math on the corn sugar amount for bottling these blondes, since both are substantially off from the 5 gallon mark.

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Day 65 Busy Day! Bottling & Brewing!

This morning, I started the day by bottling my nut brown ale. This was my first 5 gallon batch…good thing I bought bottles Saturday.

Some of the nut brown ale.

Some of the nut brown ale.

Set up for bottling.

Set up for bottling.

I got about 2 cases of 120z bottles, I racked to a second bottling bucket and left a lot of sludge behind.

5 gallon batch worth of sludge.

5 gallon batch worth of sludge.

Unfortunately, the spigot I bought didn’t have a nut with it and the one I put on was close, but must have not been quite right…it started leaking. OH NO!!! I stuck a (clean) arm into the beer and re-tightened the nut. I’m hoping that wasn’t a fatal mistake for this batch!  Otherwise, it went okay. I filled and my son capped. The FG was 1.008, so the ABV is 5.78% (approximately).

After lunch and gathering some more equipment and supplies, It was on to brewing! This is the first time that I have brewed outside. I borrowed a brother in-law’s turkey fryer set-up…powerful propane burner and a big S/S stock pot.

Turkey fryer for making beer.

Turkey fryer for making beer.

I sanitized all my utensils and went to work. I used 2 gallons of water for the grain bag steep. Then I set up another 2 gallons for a sparge-like set-up. I know there isn’t a requirement to do this in extract recipes, but I figured it couldn’t hurt my efficiency and I just wanted to try it.

Make-shift, unnecessary sparge set-up...but kind of cool!

Make-shift, unnecessary sparge set-up…but kind of cool!

Topped off water to 6 gallons with a 1/2 t. gypsum. The spent grain feeds my garden and the big burner brings the boil. Off the heat, I add the extract. Returned to boil and add the hops…adjust burner for a good 60 minute boil. Stirred frequently.

Chillin' and brewin'

Chillin’ and brewin’

I used a large plastic bin, filled with water and ice to chill the wort down to 90F.

Strangely enough, Bavarian Weizen Yeast for a Bavarian style hefeweisen

Strangely enough, Bavarian Weizen Yeast for a Bavarian style hefeweisen

I brought the wort inside and topped it off to 5-1/2 gallons and got the temperature down to 75F (Okay, I *may* have jumped the gun a little and pitched the yeast at around 80F. The top-off water was supposed to lower the temp from 90F to 70/75F, but I didn’t need much at all to get to 5-1/2 gallons. Iced the bucket in the sink, but was taking forever!) The OG was 1.040…so I added a 1/4 c. corn sugar with equal part  hot water stirred in. OG bumped to 1.042…close enough. Pitched the yeast, stirred, sealed and aerated. I set up the blow off and we’re off and running! The chilling part is still my biggest challenge.

Blow-off set-up...ready to roll!

Blow-off set-up…ready to roll!

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