7/31/2016 10:09 PM over 8 years ago
|
+0 |
Mash Complete |
|
4.6 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
7/31/2016 10:09 PM over 8 years ago
|
+0 |
Brew Day Complete |
1.086
|
5 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
7/31/2016 10:10 PM over 8 years ago
|
+0 |
Pre-Boil Gravity |
1.066
|
6.5 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
7/31/2016 10:11 PM over 8 years ago
|
+0 |
Boil Complete |
1.086
|
5 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
|
8/2/2016 11:56 PM over 8 years ago
|
+2 |
Other |
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
1. Wort chilled to 69F, immersion chiller removed.
2. Wort Auto-Siphoned to Fermenter (with filter attached). Yeast Pitched. Wort oxygenated for 1 minute. Ranco Temp = 75F. Took approximately 2.5 hours to get Fermentation temperature down to 64F.
3. First signs of CO2 bubbling are ~3 hours s/p pitching.
4. ~16 hours post pitching: Hit Fermenting wort with External Oxygen for 1 minute.
5. 36 Hours: Ranco temp adjusted to 65F (+/- 1 degree)
6. 51 Hours (48 hours s/p First CO2 signs): Unplug all Temperature control. ** Goal: keep Freezer Chest between ~0-4F higher than Fermenting Temp**
|
8/4/2016 1:33 AM over 8 years ago
|
+4 |
Other |
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
*Day #3 Fermenting*
Ferm Temp: 72F @ 72 Hours |
8/5/2016 2:30 PM over 8 years ago
|
+5 |
Other |
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
** Day #4 Fermenting **
6am: 75F Ferm Temp
- Restarted Ranco to 75F +/- 1F |
8/5/2016 2:32 PM over 8 years ago
|
+5 |
Sample |
1.020
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
** Day #5 Fermenting **
8am: Testing Gravity
- Smell/Taste is heavy of Diacetyl. Will likely need a few more weeks in Primary Fermenter..
- ABV (1.086 --> 1.020) is estimated @ 8.7% |
8/5/2016 5:26 PM over 8 years ago
|
+5 |
Other |
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
11:30am - Bubbling finally seems to be slowing.. |
8/7/2016 2:55 AM over 8 years ago
|
+7 |
Sample |
1.013
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
** Day #6 Fermentation **
21:00 - still with some bubbling + exothermic activity. Temperature staying steady @ 75F.
Tasting notes: Much more alcohol/fruity ester balance with significantly less diacetyl presence on the nose (at Room Temp).
ABV Estimation: 9.58% |
8/9/2016 2:00 PM over 8 years ago
|
+9 |
Sample |
1.008
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
** Fermentation Day #8 **
Still with some bubbling.. Is Primary complete? Smell is getting pretty heavy with booze, minimal diacetyl and fruity esters.. Alcohol seems to be taking over at this point. |
8/12/2016 9:47 PM over 8 years ago
|
+12 |
Fermentation Complete |
1.008
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
Fermentation finally complete... |
8/24/2016 4:58 AM over 8 years ago
|
+24 |
Packaged |
|
4 Gallons |
|
|
2/20/2021 3:43 AM over 3 years ago
|
Make sure Priming Sugar is lukewarm to avoid "clumping" |
8/24/2016 4:58 AM over 8 years ago
|
+24 |
Fermentation Complete |
1.010
|
|
|
|
2/20/2021 3:43 AM over 3 years ago
|
much clearer beer. final gravity |