Brew Sculpture/System like the Brutus 10
Conical Fermentor, temp controlled
Grain Mill
3 Keggles
Fridgerator/keg set up
Monday, May 18, 2009
Thursday, May 14, 2009
Homebrew Heaven's Belgian Ale
Belgian Ale
Brewing Instructions
_____ Fill your brew pot with 6 gallons of filtered water.
_____ Crack the specialty grains in a Ziploc bag, with a rolling pin if it hasn’t already been done and...
_____ Place the specialty grains in a mesh bag and suspend it in the water. Ensure the “grain bag” doesn’t drop to the bottom of the brew pot or stay in contact with any one spot in the brew pot. Ensure the contents of the grain bag mixes with the water. Swish and squeeze the bag. Think beer tea.
_____ Heat the water in the brew pot to 170˚F. When the temperature reaches 170˚F, remove the grain bag and continue to heat the water until it reaches a “rolling boil”.
_____ When the water reaches a “rolling boil”, reduce heat and slowly stir in the dry malt extract (DME). Turn down the heat while stirring in the DME.
BE EXTRA SPECIAL CAREFUL AS IT CAN EASILY BOIL OVER!
_____ Add the Belgian Candi Sugar at the start of the boil.
_____ Bring the wort back to a “rolling boil”. When the wort reaches a “rolling boil”, start your timer. You’ll keep the wort boiling for an hour. The “rolling boil” shouldn’t be too vigorous.
_____ At 45 minutes, add the flavoring hops and clarifier tablet and place your wort chiller in the boiling Wort to sterilize it.
_____ At 58 minutes, add the finishing hops.
_____ At 60 minutes, turn off the burner and chill the wort to 80˚F.
KEEP THE LID ON THE POT!
_____ Pour the wort through a strainer into the primary fermentor ensuring you splash it around to oxygenate it. Give the wort a few spins with the large spoon.
_____ Take a starting gravity reading and log it.
_____ Sprinkle your yeast on top of the wort and seal the primary fermentor, ensuring the air lock is inserted tightly. NOTE: Primary fermentation should be done at about normal room temperature (65˚ to 75˚F) for a few weeks. Wait for the bubbles in the air lock to get to about 1 bubble a minute.
_____ Take another “specific gravity” reading and log it. Then transfer the beer to your secondary fermentor, ensuring the air lock is inserted tightly. NOTE: Secondary Fermentation will likely take about 3 months. Wait for the bubbles in the air lock to get to about 1 bubble per three minutes. You can also take “specific gravity” readings for 3 or more days. When the readings do not change for 3 days you can go to the next step.
_____ Transfer your BEER to a sterile container (primary fermentor).
_____ Boil a little beer and mix in the bag of corn sugar.
_____ Mix your corn sugar and beer mix with the beer in your sterile container.
_____ Bottle and cap your beer. Store it in the case, in the same place you left it in secondary fermentation. The temperature should be normal room temperature (65˚F to 75˚F). Let it condition for about 2 months. It will be drinkable in about 2 weeks.
Brewing Instructions
_____ Fill your brew pot with 6 gallons of filtered water.
_____ Crack the specialty grains in a Ziploc bag, with a rolling pin if it hasn’t already been done and...
_____ Place the specialty grains in a mesh bag and suspend it in the water. Ensure the “grain bag” doesn’t drop to the bottom of the brew pot or stay in contact with any one spot in the brew pot. Ensure the contents of the grain bag mixes with the water. Swish and squeeze the bag. Think beer tea.
_____ Heat the water in the brew pot to 170˚F. When the temperature reaches 170˚F, remove the grain bag and continue to heat the water until it reaches a “rolling boil”.
_____ When the water reaches a “rolling boil”, reduce heat and slowly stir in the dry malt extract (DME). Turn down the heat while stirring in the DME.
BE EXTRA SPECIAL CAREFUL AS IT CAN EASILY BOIL OVER!
_____ Add the Belgian Candi Sugar at the start of the boil.
_____ Bring the wort back to a “rolling boil”. When the wort reaches a “rolling boil”, start your timer. You’ll keep the wort boiling for an hour. The “rolling boil” shouldn’t be too vigorous.
_____ At 45 minutes, add the flavoring hops and clarifier tablet and place your wort chiller in the boiling Wort to sterilize it.
_____ At 58 minutes, add the finishing hops.
_____ At 60 minutes, turn off the burner and chill the wort to 80˚F.
KEEP THE LID ON THE POT!
_____ Pour the wort through a strainer into the primary fermentor ensuring you splash it around to oxygenate it. Give the wort a few spins with the large spoon.
_____ Take a starting gravity reading and log it.
_____ Sprinkle your yeast on top of the wort and seal the primary fermentor, ensuring the air lock is inserted tightly. NOTE: Primary fermentation should be done at about normal room temperature (65˚ to 75˚F) for a few weeks. Wait for the bubbles in the air lock to get to about 1 bubble a minute.
_____ Take another “specific gravity” reading and log it. Then transfer the beer to your secondary fermentor, ensuring the air lock is inserted tightly. NOTE: Secondary Fermentation will likely take about 3 months. Wait for the bubbles in the air lock to get to about 1 bubble per three minutes. You can also take “specific gravity” readings for 3 or more days. When the readings do not change for 3 days you can go to the next step.
_____ Transfer your BEER to a sterile container (primary fermentor).
_____ Boil a little beer and mix in the bag of corn sugar.
_____ Mix your corn sugar and beer mix with the beer in your sterile container.
_____ Bottle and cap your beer. Store it in the case, in the same place you left it in secondary fermentation. The temperature should be normal room temperature (65˚F to 75˚F). Let it condition for about 2 months. It will be drinkable in about 2 weeks.
Friday, January 30, 2009
Bottled the latest batch
I should have bottled this batch a few weeks ago but I've been to busy or tired when not, to get to it. I'm working overtime on 2nd shift today and would have rather been lazy til time to go to work but I bottled instead. It took less than two hours including clean up.
It smelled really good. The hand pump siphon thingy works great. It really should be included in the beer making equipment kit they sell.
So now I'll try real hard to wait about three weeks before getting into it. I might make it to two :p Maybe I can get that next batch brewing in a couple weeks.
It smelled really good. The hand pump siphon thingy works great. It really should be included in the beer making equipment kit they sell.
So now I'll try real hard to wait about three weeks before getting into it. I might make it to two :p Maybe I can get that next batch brewing in a couple weeks.
Monday, December 22, 2008
Transferred New Batch to Secondary
Primary fermentation finally slowed down enough for me to place this new batch into Secondary Fermentation. Primary Fermentation had actually completely stopped. I noticed no bubbles over about a five minute time frame. As soon as I placed the Primary Fermenter in the closet I noticed bubbles had started up again.
Lori helped me transfer the brew, mostly to help me from making a mess in the kitchen. It all went smoothly. I'm glad I found that small hand pump. It works like a charm for moving the beer form Primary to Secondary and it worked great for bottling the last batch also.
I'll attach the photos another night.
Lori helped me transfer the brew, mostly to help me from making a mess in the kitchen. It all went smoothly. I'm glad I found that small hand pump. It works like a charm for moving the beer form Primary to Secondary and it worked great for bottling the last batch also.
I'll attach the photos another night.
Monday, December 8, 2008
Still not ready for the secondary
I've been checking the timing of the CO2 bubbles daily. As of tonight they are still at about 40 seconds so they stay in the Primary for now.
Tuesday, December 2, 2008
photos
propane stove ready to make beer
air lock and strainer drying
primary fermenter, strainer and air lock drying after being sterilized
malt, hops and yeast
Almost all the implements of beer making laid outSaturday, November 29, 2008
Brewed another batch today
I brewed another batch of Wizard's Wheat today. Lori, Nathan and Dave helped out. Homebrew Haven changed to a different yeast that's supposed to give it a more authentic German Hefeweizen taste. I really liked the taste of the last batch so I'll have to compare the finished results.
I took pictures this time and will post them here later. It was a fairly drizzly day. Nathan and I rigged up a blue tarp for some overhead cover. I declined to take a gravity reading again. I really need to figure out how to use that tester thingy. I ended up with a little less than 5 gallons in the primary fermenter this time. I need to make sure I start with a little more water.
11.29.8
Just finished watching Akeela and the Bee. Went upstairs to grab a book and checked the airlock. I could smell the beer at the top of the stairs. Fermentation is very active right now. I recall last time it took a good day or so before fermentation really started. This yeast is definitely alive.
I took pictures this time and will post them here later. It was a fairly drizzly day. Nathan and I rigged up a blue tarp for some overhead cover. I declined to take a gravity reading again. I really need to figure out how to use that tester thingy. I ended up with a little less than 5 gallons in the primary fermenter this time. I need to make sure I start with a little more water.
11.29.8
Just finished watching Akeela and the Bee. Went upstairs to grab a book and checked the airlock. I could smell the beer at the top of the stairs. Fermentation is very active right now. I recall last time it took a good day or so before fermentation really started. This yeast is definitely alive.
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