Batch Number 30

Brew Date: 3/22/2014

Today I had to go over to Roanoke on a mission and I happened to be in the neighborhood of the brew store. So I stopped in and picked up some supplies. Based on the last batch and some new equipment, I am starting to brew in six gallon batches. If I could find larger Better Bottles I would adjust accordingly.

So this is an early birthday present to myself.

6 Gal Better Bottle

This recipe was made up on the spot. I am thinking Breakfast Stout.

12lb Two Row
1lb Carafa 1000L
1lb Choc Wheat 1000L
3/4lb Caramel 20L

1oz Kent Golding
1oz Amarillo
1oz Tettnag

US05 dry yeast

My impromptu brewing schedule is causing us to share the kitchen. She gets to occupy a small corner of the counter while I hog the stove.

Thai Coconut Chicken

  
#29 is shaping up well. Still a bit early to start drinking but early indications are positive.

3/30/2014

Update: The 6 gal Better Bottle provides the head room for the allowing the full 5 gallon transferal to the secondary.

Brew #29

Brew date: 2/27/2014

IPA similar to brew #4 minus the Gelena. I wanted to try an IPA with a little less bite. I recall #4 to have an extra edge to it so this one is toned down just a bit.

12 lbs 2-row
1 lb Crystal #60
1 oz Sterling
1 oz Kent
1 oz Cascade
US-05 dry yeast

IPA #29

It's a biological reaction going on inside that glass vessel.

Porter #28

 Here is a pic of #28. Will see if the guys have any recollection to the #17 that I modeled this one after.

Nice Foamy Head

There She Blows

This morning she said 'I heard the soap dish fall off the wall in the shower'. It turned out to be the air lock bubbler smashing into the basement ceiling. This batch had a serious blow off because I overfilled the primary.

I had an extra half gallon in a second fermenter and after three days of active fermentation I poured the extra beer into the glass primary and put it down stairs. Because the swirling had settled down I was tricked into thinking I could top of the primary.

This afternoon as I cleaned up the mess I could see the yeast was culturing on the foamy cap. The concoction blew out of the top and then oozed down the side of the glass leaving a slimy trail. On the table top was a culture with the consistency of yogurt that I used  spatula to scoop up.

I hope I didn't lose too many hops to affect the flavor and aroma. Will know when i transfer to the secondary fermenter.

Update:

3/30/2014

Note to self: Cut the crystal to 1/2 lb to 3/4 lb and use Galena or Northern Brewer hops instead of Cascade next go-round.