Difference between revisions of "Subiir 7"
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Hops | Hops | ||
*Liberty 4.8% alpta acids. 2 oz. | *Liberty 4.8% alpta acids. 2 oz. | ||
Yeast | |||
*American Pale Ale malts, leftovers from Jim's cream ale brew. | |||
*Re-invigorated using a malt-starter and a magnet spinner. | |||
Water ~9gls used. expecting 8gl yield. | Water ~9gls used. expecting 8gl yield. | ||
| Line 29: | Line 33: | ||
**60 minutes (start of boil), 1oz liberty | **60 minutes (start of boil), 1oz liberty | ||
**5 minutes (end of boil), 1oz liberty. | **5 minutes (end of boil), 1oz liberty. | ||
Bottling, 220ml of priming sugar. | |||
== Inspiration == | == Inspiration == | ||
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* http://www.beersmith.com/Recipes2/recipe_140.htm | * http://www.beersmith.com/Recipes2/recipe_140.htm | ||
* http://www.beersmith.com/Recipes2/recipe_138.htm | * http://www.beersmith.com/Recipes2/recipe_138.htm | ||
==Evaluation== | |||
*Bubbled over during third day of fermentation. Too full both buckets - add less! And maybe too much yeast. | |||
*Fermented 2 weeks longer than intended, 5 weeks total. Did it hurt? | |||
*Taste from post-fermentation, pre-fnish (during bottling): From big bucket, seems sweet. Not a lot of body. Very weak? Nice smell. From small bucket: Something's wrong. Bad smell - vinegarish/cider. Two main reasons/suspects: | |||
**Bubbling over during fermentation, couldve caught a bacteria. | |||
**Air-locks lost tops around 3 weeks into fermentation. Could've caught something through (Morten thinks that;s unlikely, there was starsan in the airlock) | |||
Latest revision as of 22:47, 14 August 2013
Dates
- Brewed: July 10th
- To be bottled: July 31st
- To be had: August 21st.
Ingredients
Grains
- Crystal 40, 14oz. (7/8 lbs)
- Pacific Northwest Pale Ale Malt. 8.8 lbs.
Hops
- Liberty 4.8% alpta acids. 2 oz.
Yeast
- American Pale Ale malts, leftovers from Jim's cream ale brew.
- Re-invigorated using a malt-starter and a magnet spinner.
Water ~9gls used. expecting 8gl yield.
Process
- Main pot: 6.5gls of water, body malts. Secondary pot: 2.5gls of water, specialty malts.
- Bring mashes to 68 degrees celsius. Let it mash for 60 minutes.
- Pour 2nd pot contents into main pot
- Take out grains of main pot and place on top of pot and ...
- To squeesze or not to squeeze the bag?
- "go ahead. benefits outweigh risks". http://forum.northernbrewer.com/viewtopic.php?f=43&t=114445
- "Do not. releases tannins" http://www.homebrewtalk.com/f39/squeezing-grain-bag-bad-175179/
- >>Try tasting normal wort and squeezed wort. Difference?
- >> Gently rinse grain bag with hot water over the pot.
- >> Maybe squeeze a bit / a lot?
- To squeesze or not to squeeze the bag?
- Bring main pot to boil.
- Hopping
- 60 minutes (start of boil), 1oz liberty
- 5 minutes (end of boil), 1oz liberty.
Bottling, 220ml of priming sugar.
Inspiration
- Oak and Barrel tips.
- http://www.beersmith.com/Recipes2/recipe_140.htm
- http://www.beersmith.com/Recipes2/recipe_138.htm
Evaluation
- Bubbled over during third day of fermentation. Too full both buckets - add less! And maybe too much yeast.
- Fermented 2 weeks longer than intended, 5 weeks total. Did it hurt?
- Taste from post-fermentation, pre-fnish (during bottling): From big bucket, seems sweet. Not a lot of body. Very weak? Nice smell. From small bucket: Something's wrong. Bad smell - vinegarish/cider. Two main reasons/suspects:
- Bubbling over during fermentation, couldve caught a bacteria.
- Air-locks lost tops around 3 weeks into fermentation. Could've caught something through (Morten thinks that;s unlikely, there was starsan in the airlock)