5/18/2024 9:41 PM 5 months ago
|
+0 |
Mash Complete |
1.033
|
28.36 Quarts |
|
147 °F |
5/19/2024 9:45 PM 5 months ago
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Could not take pH as my meter had dead button cells. I guessed at adding a small amount of Calcium Chloride to it, but the grist was pretty light, so it won't go super acidic. |
5/18/2024 10:45 PM 5 months ago
|
+0 |
Boil Complete |
1.044
|
20.5 Quarts |
|
80 °F |
5/19/2024 9:47 PM 5 months ago
|
|
5/18/2024 11:43 PM 5 months ago
|
+0 |
Brew Day Complete |
1.044
|
20.5 Quarts |
|
80 °F |
5/20/2024 1:13 AM 5 months ago
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This is going to chill overnight and I pitch on 5/19/24 |
5/19/2024 10:57 AM 5 months ago
|
+1 |
Sample |
1.044
|
|
|
63.3 °F |
5/19/2024 10:03 PM 5 months ago
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This is when I dropped my US-05. 7 hours later I was seeing first signs of fermentation, but no krausen or motion yet. I used one sachet of US-05 as this is a relatively low ABV beer. I didn't bother to aerate the batch either besides sloshing it for about 30 seconds the day before. I expect it to be finished in -likely- 10 days - by the first of June in any case. I'll take a sample on May 24 or 25 - I want to do the 5 day dry hop when we get to about 1.014. I couldn't find an input for delayed fermentation...during the summer months, I have to wait for the wort to chill overnight to get it down from 80 to 65. |
5/23/2024 10:06 AM 5 months ago
|
+5 |
Sample |
1.024
|
|
|
64.4 °F |
5/25/2024 12:47 AM 5 months ago
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Just wondering if i should go ahead and start dry hopping. I dropped the few grams of Challenger and 28 grams of Mosaic - I am going to add the other charge on Tuesday night. Then I can pull them out on Friday. |
6/11/2024 4:31 PM 4 months ago
|
+24 |
Other |
|
|
|
65.6 °F |
6/13/2024 12:10 AM 4 months ago
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I added the final dryhop today - 1.5 oz of Mosaic. I also added some Co2 and purged the oxygen (if any) after the dryhop. This dryhop is supposed to be 2 days but I'll let it go 3 days and transfer the keg to my keezer and start carbonating. I'll taste it in a week. At this point, it's been 3+ weeks in fermentation at room temps. I moved it to a keg before we went on vacation in order to get the beer off the yeast. This SHOULD force the suspended yeast to finish cleaning up the beer and now I will add the final dryhop and there shouldn't be a "re-fermentation". Before I put the beer in the keezer, I will collect a final gravity for a final ABV. |