Friday, March 11, 2011
4 tap Kegorator started
After getting my RyePA starter going last night, began my 4 tap kegorator project. Since the inside of the upright refriderator door has wavy curves in the plastic, cut a big section out, while leaving the bottom door shelf in tact. The used foamboard glue in the cut out area to insulate the door. I think I'll use a peice of 1 by 2 on the inside so the shank nut has a stiffer surface to be tightened against so it doesn't wear the foamboard down over time from use. Hopefully I'll figure how to post pictures here or maybe at my Yahoo website.
Thursday, March 3, 2011
Stoned beer
Looking to brew some sort of stone/steinbier the weekend of 3/12 by hook or by crook. First attempt to be some kind of Scottish Ale, but bought a couple of commercial steinbiers to retry. It has been a few years since I have had one and traditionally has been made with a base Bock beer. I think the malty sweetness holds up to the carmelized wort when boiling with hot stones. Will need to make the scottish malty, maybe do a 1 to half gallon boildown on the first runnings to up the richness of the malt. Interesting or disaster, will see!
Monday, October 4, 2010
Louisburg Cider 10/3/2010
Made an initial batch of cider on Sunday. Seems too easy to be true, recipe was:
5 gallons regular Louisburg Cider (exp date 1/12/2011)
Wyeast 4677 Cider yeast, mgf 8/28/10
1 pint pale invert sugar (approx 1 lb invert cane sugar).
Tossed it all in a 6.5 gallon primary glass carboy. When I went to open the Wyeast pack, it was whistling from a tiny leak in the package, but it did swell the pack up completely and when shook. the whistling increased. When I smacked it in the morning, no leaks noticed, so hopefully alright. Maybe it started leaking after yeast got going, but will see.
After all combined in carboy, hit it with the wine whip a few times with the drill, going both directions to aerate the juice at around 6 PM. By the time I woke up Monday morning, the airlock was bubbling at a decent rate. So hopefully it will turn out well. Will wait a couple of weeks to transfer to a secondary 5 gallon glass carboy for clearing. Still trying to decide if I'll get another 5 gallons of cider to spice up and boast the sugar content (maybe use 2.5 pounds worth of dark invert cane sugar I have on hand) to end up with a strong New England style cider and throw on top of yeast cake after transferring first batch to secondary.
5 gallons regular Louisburg Cider (exp date 1/12/2011)
Wyeast 4677 Cider yeast, mgf 8/28/10
1 pint pale invert sugar (approx 1 lb invert cane sugar).
Tossed it all in a 6.5 gallon primary glass carboy. When I went to open the Wyeast pack, it was whistling from a tiny leak in the package, but it did swell the pack up completely and when shook. the whistling increased. When I smacked it in the morning, no leaks noticed, so hopefully alright. Maybe it started leaking after yeast got going, but will see.
After all combined in carboy, hit it with the wine whip a few times with the drill, going both directions to aerate the juice at around 6 PM. By the time I woke up Monday morning, the airlock was bubbling at a decent rate. So hopefully it will turn out well. Will wait a couple of weeks to transfer to a secondary 5 gallon glass carboy for clearing. Still trying to decide if I'll get another 5 gallons of cider to spice up and boast the sugar content (maybe use 2.5 pounds worth of dark invert cane sugar I have on hand) to end up with a strong New England style cider and throw on top of yeast cake after transferring first batch to secondary.
Tuesday, July 27, 2010
Inital Mead
Decided to make my first mead on Sunday July 25, 2010 with:
15 lbs Clover Honey (Sam's Club)
1 tsp Fermaid K
White Labs WLP720 - Sweet Mead Wine Yeast
Before getting started put all 3 honey containers in a dish tub filled with hot tap water. Added filtered tap water (78F from the tap) until collected about 3 gallons or more into a 6.5 gallon glass carboy. Then added the FermaidK and sloshed carboy to mix in with water. Added all the honey into the carboy, using a big funnel and topped off to collect 5 gallons in the carboy. Using a 3 prong plastic wine degasser attached to a hand held drill, inserted into the carboy and mixed up the must vigorously, took OG reading of 1.100. Added yeast, then ran the drill to mix and oxygenate the must some more. Installed stopper with airlock with vodka. After 24 hours a slow but steady fermentation had begun.
15 lbs Clover Honey (Sam's Club)
1 tsp Fermaid K
White Labs WLP720 - Sweet Mead Wine Yeast
Before getting started put all 3 honey containers in a dish tub filled with hot tap water. Added filtered tap water (78F from the tap) until collected about 3 gallons or more into a 6.5 gallon glass carboy. Then added the FermaidK and sloshed carboy to mix in with water. Added all the honey into the carboy, using a big funnel and topped off to collect 5 gallons in the carboy. Using a 3 prong plastic wine degasser attached to a hand held drill, inserted into the carboy and mixed up the must vigorously, took OG reading of 1.100. Added yeast, then ran the drill to mix and oxygenate the must some more. Installed stopper with airlock with vodka. After 24 hours a slow but steady fermentation had begun.
Tuesday, March 30, 2010
Dry Irish Stout - HHHC Winner & Heritage Fest Recipe
Dry Stout
Brewed 1/6/2008
Bottled 1/20/2008
OG – 1.044
FG – 1.008
8.5 lbs (74%) – Pale 2-Row Malt
1.5 lb (13%) – Flaked Unmalted & Gelatinized Barley
1.0 lb (9%) - Roasted Nonmalted Black Barley (675L)
0.5 lb (4%) – Malted Soft Wheat
2 oz. – Fuggles pellet hops (60 min.)
1 rounded teaspoon – Irish moss
Wyeast 1084 – Irish Ale made10/02/07 (smacked pack night before, not very much activity)
Wyeast 1056 – American Ale made 10/02/2007 (smacked pack in morning, since Irish Ale not very responsive)
Add 3.5 gallons cold filtered water to grains in kettle. Raised temperature to 120F and held for 15 minutes. Then raised temperature to 155F and transferred to Gott cooler and held for 60 minutes. Sparged and collected 8 gallons. Boil 15 minutes, then added hops and boiled for another 45 minutes. Added Irish Moss for final 15 minutes of the boil. Cool to 60F and siphon to carboy for about 5 gallons. Pitch yeast.
Transfer to secondary on 1/12/2008
Used 1 cup Corn Sugar to prime
Yield 49 bottles: mostly ~ 12 oz bottles, but includes a few 16 oz.
Also repeated this batch and cask conditioned in a corny keg for the Heritage Fest. Cask conditioned only because I did not have any keg setup, Dan Stauder loaned me a keg for the Fest.
Brewed 1/6/2008
Bottled 1/20/2008
OG – 1.044
FG – 1.008
8.5 lbs (74%) – Pale 2-Row Malt
1.5 lb (13%) – Flaked Unmalted & Gelatinized Barley
1.0 lb (9%) - Roasted Nonmalted Black Barley (675L)
0.5 lb (4%) – Malted Soft Wheat
2 oz. – Fuggles pellet hops (60 min.)
1 rounded teaspoon – Irish moss
Wyeast 1084 – Irish Ale made10/02/07 (smacked pack night before, not very much activity)
Wyeast 1056 – American Ale made 10/02/2007 (smacked pack in morning, since Irish Ale not very responsive)
Add 3.5 gallons cold filtered water to grains in kettle. Raised temperature to 120F and held for 15 minutes. Then raised temperature to 155F and transferred to Gott cooler and held for 60 minutes. Sparged and collected 8 gallons. Boil 15 minutes, then added hops and boiled for another 45 minutes. Added Irish Moss for final 15 minutes of the boil. Cool to 60F and siphon to carboy for about 5 gallons. Pitch yeast.
Transfer to secondary on 1/12/2008
Used 1 cup Corn Sugar to prime
Yield 49 bottles: mostly ~ 12 oz bottles, but includes a few 16 oz.
Also repeated this batch and cask conditioned in a corny keg for the Heritage Fest. Cask conditioned only because I did not have any keg setup, Dan Stauder loaned me a keg for the Fest.
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