Brewer's Notes
So I jumped the gun. The fermentation had finished. Just conditioning sitting on the lees. I bottled after a cold crash to 40F to drop some of the yeast. Henceforth, these shall be called White (Batch A), Green (Batch B) and Blue (Batch C), well after this post. That is
Brewer's Notes
I have swapped over entirely to R/O (reverse osmosis) water, which requires me to add back in certain ions to achieve good tasting water and beer. The largest requirement is calcium, through the careful additions of calcium chloride (CaCl2) or powdered gypsum (CaSO4) to acidify the liquor and mash.
Brewer's Notes
As I have received a note telling me that I talk too much... and should let the data show speak for itself... I have moved the fermenters into a warmer room to condition for another week. It appears that all three have reached terminal gravity, although the under-pitch may have
Brewer's Notes
Finding consistent and credible information on yeast pitching rates is a bit like religious theology. Trying to find out how many yeast cells are in a pouch of yeast is like trying to find out how many angels can dance on the head of a pin! A lot of people
Brewer's Notes
Took another refractometer reading today and looks like the underpitch is catching up. I am also at the point where the refractomer is going to be fairly useless to determine accurate gravity readings... so will leave these alone now until next week. At that point I would expect terminal gravity,
Brewer's Notes
Well, color me very surprised. I am about 40-something hours into the experiment and at least 2 of the batches have reached my expected terminal gravity (plus or minus a gravity point). Here is how things stack up so far: Sunday: 1. Batch A | Half Pitch Rate: 1.065, showed
Brewer's Notes
Nothing like a Sunday afternoon, with football on the tube, brewing! Because this was to measure pitching rates, I intentionally pitched warm, and it will ferment at 72 to 73°F. The gravity and heat should help bring out a few extra flavors (good or off) to help amp up
Brewer's Notes
I am not a scientist, but have used test and measurement to good effect in my career. After reviewing my APAV2 notes, I underpitched by a significant factor. I intentionally pitched at the same rate as the previous brew to eliminate variables other than brewing liquor; however, it stalled and
Rambling
Played around a bit with the camera... Mashed in a high gravity beer, took 45 minutes before the wort became beautifully crystal clear. The boil went soft because I had collected too much wort (need to troubleshoot that) and didn't want to risk a boilover. This was a
Brewer's Notes
“The strongest of all warriors are these two — Time and Patience.” ― Leo Tolstoy, War and Peace You know Leo never had a beer in the fermenter struggling to hit the last few gravity points, or sitting in a keg carbing up. Time and Patience... things I throw at new brewers
Brewer's Notes
Not feeling so good now about my Houston We Have a Pale Ale Part Deux. Fermentation has stalled at 1.020, well from the expected 1.014 FG. I actually expected better than planned fermentation as the last batch stalled at 1.017. With the new water profile and such
Rambling
This time a label idea... Kind of like it.