I’m taking this week off from work in order to use up some vacation hours that I’ve accrued. This gave me an opportunity to brew twice in a month for the first time since I went back to school. I really love an IPA when the nights are cool, but I was also considering brewing [...]
After two days of absolutely no signs of fermentation, I decided it was time to pitch some new yeast into the rye beer. It seems like all 4 packets of K-97 that I had were dead on arrival, so I ended up going with US-05. My main concern with doing this is that US-05 tends [...]
Today I’m brewing one of my favorite beers, an American Rye that I like to call Stuck in Lodi Rye. I’m trying something a little different today, a step infusion mash with a protein rest. This beer is made with 50% rye and normally has a bit of a heavy mouthfeel. One [...]
mmmmmm, pellicle….
I kegged the Saisons yesterday. The one with the RR culture had that nice pellicle on top, but I went ahead and kegged it anyway. I’m guessing that it will just go ahead and form another one in the keg and finish doing it’s thing. Both of the fermentations finished at 1.010, a little [...]
I pulled some hydrometer samples this weekend to see how the saison was coming along.
That’s the one fermented with Fantome yeast, and it’s at around 1.012. The picture shows it at 1.010, but the beer in the fermenter is at about 80°F so I corrected it for the temperature. Not bad for a saison after [...]
It looks like I’m actually brewing again, hooray! I’ve still got 15G of Belgian Pale Ale in fermenters sitting behind me that all needs to be kegged before I can use the fermenters for the saison.
11:05 – Mashed in a few minutes ago and just realized that I haven’t set a timer. 148°F, 5.2pH.
12:09 – [...]
I didn’t get to brew on the holiday in February like I had hoped. I did keg the MBL though. My study group decided to get together on the holiday to go over some case studies we were working on. The last few weeks I’ve been neck deep in case studies and projects and I’ve [...]
