I tried DM's IRA red ale and Vaporizer pale ale yesterday. They come in unique pint bottles that are heavy duty. The IRA was thick, malty, moderately hopped. Lots of unfiltered goodness to sink your teeth into. It would be a good rainy day at the coast beer.
Vaporizer was much more interesting. Its a SMaSH beer with BC pilsner and Challenger hops. Clean, crisp, with a slight "Urquell" like malt flavor and a pleasant citrus hops finish. 6% 50ibu. I'll buy this one again.
WOW!!!!! If you haven't had it, get it. If you like mango you'll love this. Mosaic masterpiece for sure. Not very bitter, light body, but what a refreshing way to see what Citra and mosaic is like. If you want the full experience go cut load unload and stack a cord of Doug fir first.
Went to check on my freezer. I have three batches fermenting in it. To my dismay my cream ale fermentor seems to have sprung a leak. I have about two gallons left in the fermentor and the rest in the bottom of the freezer.
So, time to rack it over to a good fermentor and mop up my mess. What a tragedy! I'll have to investigate the cause and not repeat it.
Just ordered up stuff to get me through summer. A pound each of Simcoe, Cascade, Centennial, Willamette, Mt Hood. Ten pounds each of Munich, CaraRed, Crytal 10 and 40. Still have a 55# sack of castle pilsner, about 40# of MO, and about 30# 2 row, some other odds and ends. Think I'm set for a couple months.
Never tried one. The wife's boss sent home a six pack of his partial mash version. Crazy good. I didn't know what it was and guessed a hefe because it had a little haze. But it was awesome, clean crisp with a faint orange zest finish.
Anyway I looked at BCS and a couple on the wiki. Think I'll give it a shot.
9lbs 2R Mash 1.5:1 at 150 60 boil 2 oz Mt Hood FWH 1lb cane sugar at 30 min Wirlfloc and Wyeast nutrient at 15 min Wyeast 1056 at 65°
So, day before yesterday i used a sanitized paint stir gizmo on a drill to stir my hot wort while my 25' 3/8" IC did its thing. I guess I thought if moving the wort past the coil was a good thing, why not do it with a machine. It worked wicked fast. Like from just below boil to 70 in about ten minutes. But someone reminded me about HSA. So I broke out Palmer HTB. But I also surfed the web on it. Seems there is some jury still out on this for the homebrew scale. To the point of calling it a myth at the 5 gallon level.
Its going to be real interesting to see how this one turns out. I can tell you that it is fermenting really nicely and has some awesome fresh hops odors. I'm not declaring this victory over the dragon yet, but how cool would it be to chill in ten minutes with a $3 paint stir?
I'm hoping that stirred hot wort isn't bad. I used my sanitized paint stir thing and drill. Went from 218 to 90 in 4 minutes with a homemade 3/8" 25' immersion chiller. Another 30 seconds I was at 80. Arm got tired, needed a beer. So I typed this post.
80 to 70 a little slower. Guessing that's cuz I'm getting closer to ground water temp (50).
I enjoy brewing as much probably more than drinking beer. I will drink a BMC if someone hands me one but they will get a lesson on what's in it, not in it, how fake it is, how homebrew is better...
I read about brewing daily. Brew weekly. I study and try to understand the science. I get how you need to be precise to be repeatable.
However, I know my system. I care more about the experience than the numbers. I've found that about yea much above my thermometer is 5 gallons. About yea much above my handle rivits is enough to boil 60 minutes and still have 5 gallons. I know that five trips around the yard on the mower is about long enough till I need to stir the mash. About ten trips is how long to convert.
I think I've been under pitching. As you know I bought a couple stir plates recently and I'm learning about that. I bought the Mr Malty app and figured out how to work that. I've watched a few wyeast and white labs videos. ..
1. Lets say I run a 2000ml starter for 24 hrs, then put the flask in the fridge to settle the yeast. How long can it sit in the fridge before decant and pitch? Would 3 or 4 days have much effect?
2. When washing and repitching from a previous brew, how do you estimate and measure how much of that to pitch. A low tech method would be awesome. How long can the washed yeast last in the fridge? Can you use the same viability rates as the smack packs, like about 30% loss per month?
3. Generally speaking, how do ester and fusel production relate to fermentor temp and pitch rate?
I'm asking these questions to verify my understanding. Here's what I think.
1. I think a starter would be just fine in the fridge for a few days, but after a week or so you begin losing viability.
2. I think if you wash a yeast cake right away and keep it in the fridge, it's good for a few days before viability loss starts. I personally wouldn't use it as-is past a month. I think for an <1.060 ale I would use a half cup slurry. Double for a lager or high gravity ale.
3. I think that low pitch rate encourages growth and therefore less esters and more off flavors. High pitch rate increases ester, decreases off flavor except if your over pitch leads to Autolysis. I think fermenting at the low end of the yeasts temp range reduces esters but risks off flavors from poor fermentation. Fermenting at the high end increases esters but risks high fusel production.
My new Hanna stir plates came today. I'm doing an APA this Monday. I had two smack packs of 1056 with birthdays of March 11, 13. So I used them both in 2 qts of 1.035. Its stirring nicely now. I'm going to chill and decanter Friday and run it again with 2 qts.
My APA is 5 gallons of 1.065. Does it sound like I will be on track for a proper pitch?