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   1. Porter FG at 1.022

      by soccerfan, 9 years ago in Intermediate Brewing

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      LHBS kit for a Black Pepper Porter purchased. Had them run it through the mill
      twice (had to endure scowls to get this done). BIAB mashed for 90 minutes at 153F.
      I've not been happy with US-04, so I picked up the Mangrove Jack English Ale dry
      yeast just for a change of pace. Only pitched one packet.
      
      OG of the wort was right where the recipe said it would be, at 1.060. Pitched
      the re-hydrated yeast, into ferm bucket, into fermentation chamber set to 65F.
      Let it go 10 days and then checked FG -...

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      If you look at the pic Here Karch.
      
      Pistolpatch has put the test sample with the fermenting beer, covered it, and left it. No need to keep taking different samples, just take a look whenever you feel like it.
      
      Others do this but put it somewehere warmer (esp. lagers) so they can work out final gravity before the main batch has finished fermenting. This is different to just monitoring the ferment progress though, but thought I would mention it.
      7 Replies
      9807 Views
      mally
      9 years ago
   2. Second BIAB, first Saison ever.

      by soccerfan, 10 years ago in Brew Day Stories and/or Pics

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      I learned a bit on my first BIAB, so thought I'd try something more suited to the
      beastly hot Texas summer, and bought an AG Saison kit from my local guy.
      
      I've learned that their printed instructions are the same for whatever you buy, so
      I'm gonna give them the benefit of the doubt and say that only beginners actually
      read their instructions. Regardless.
      
      So I decided that I'd try a step mash that I found somewhere, and really all that did
      was turn my 90 minute step mash into a 120 minute...

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      Hi Dad !
      
      The Saison was a success. I kept it in the fermenter for two weeks, then bottled and let it go
      two weeks before tasting. I've about half of it left, after four weeks, so it is unlikely, given
      the gatherings I have at my house in the next few weeks, that any will survive until the two
      month mark. (Maybe I should hide a bottle or two just for arguments sake, to see what happens?)
      
      Just to recap, it fully fermented in a week using the Belle Saison yeast at 75 degrees in the
      fermenter....
      13 Replies
      14627 Views
      soccerfan
      10 years ago
   3. Hop Ball ?

      by soccerfan, 10 years ago in Bags, Mashers, Thermometers, Kettles etc.

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      I'm still a brew newby, 9 batches, last 3 have been BIAB.
      
      My first brew was an IPA with a ton of hops, and I dumped everything,
      and I mean everything, into the ferm bucket for a week. Racked
      that first batch to a secondary for a week. There were still a
      lot of hops floating around in the bottles (not that I cared...
      this was beer that I brewed).
      
      After that I suspended my hops in a muslin bag for a tidier brew,
      and I've been getting away from the tons of trub and muck in the
      bottom of the...

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      I dry hopped with 1oz loose pellet hops for 3 days. After 1.5 days most of the hops were still floating on top of the beer, so I tapped the sides of the carboy to create some agitation on the surface which caused the hops to start settling out. After 3 days all the hops had settled to the bottom and I was able to rack the beer into the bottling bucket with only a small amount of hop debris along for the ride (this in turn also settled out during the course of bottling). I believe that more hop...
      2 Replies
      10025 Views
      BDP
      10 years ago
   4. First BIAB - Witbier

      by soccerfan, 10 years ago in Brew Day Stories and/or Pics

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      Have six extract brews under my belt, and yesterday I tried my first BIAB all grain.
      
      My LHBS sells kits for all grains as well as extracts, so I tried an all grain version
      of a Wit that I had previously brewed as an extract.
      
      Purchased a 10 gallon aluminum pot, Friday night I boiled water for an hour to both calculate my
      boiloff rate and season the pot for Saturday. I used a calculator I found on the internet to calculate
      the mash volume, temp and whatnot, and tried to keep an open mind,...

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      FINALLY this turned into something drinkable. Sept 13th I chilled a bomber, opened it up,
      and was rewarded with a Wit without any sulphur taste/smell. three and a half weeks
      in the bottle at room temp worked all the kinks out.
      14 Replies
      15172 Views
      soccerfan
      10 years ago
   5. Temp spike on third day

      by soccerfan, 10 years ago in Fermentation (Wort to Still Beer)

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      My dorm fridge fermentation unit sits in the garage. We had painters doing some work at the house,
      so naturally they unplugged my unit rather than the boom box next to it. I don't know when
      this happened, I'm gonna guess about 9am on Tuesday, and at 7am on Wednesday I noticed and
      hustled to plug it back in. My STC unit indicated that the temp inside was 29C.
      
      Do you think it is ruined? The unit is laboring to get the wort back down to the 18C
      that I had it set for, but the thermal mass of five...

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      Indeed! Congrats. Isn't it a great feeling when it turns out well? I love that feeling.
      6 Replies
      12838 Views
      safebrew222
      10 years ago

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