Brew log

From KestrelShrike

Contents 1 Mead -- Metheglin 2 Mead - Plum Melomel 3 Mead - Plum Melomel 4 Dopplebock (I hope) 4.1 Ingredients 4.2 Step by step 5 Cider 6 Mead - Plum Melomel 7 Americal IPA 8 Weissbier 9 Mead Melomel *peach* 10 Mead Melomel *pumpkin* 11 Weissbier 12 Brown Porter 13 Sake 14 UK IPA 15 Bock

[edit] Mead -- Metheglin

July 4th, 2006

5gl (19L) of water -- 5.5 Gallons total with honey

1 Large lemon peel (sliced off)

Juice from 2 Large lemons

~12Lbs Wild flower Ontario Honey -- Looks lighter than darker.

Lalvin EC-1118 Yeast -- Dry Champagne yeast.

12 Cloves

3 teaspoons (50g) of Yeast nutrient.

starting gravity : 1.075

Bring to 170 F. for nearly 45 minutes. Aiming for 30, but missed.

Mix the yeast with 1 cup luke warm water, let sit 15 minutes (or follow directions on package if different).

The yeast got pitched at about 100 Deg F, higher than I was aiming.

I intend to add the juice from 2 more lemons before bottling. We shall see.

I had planned to add some ginger, but forgot to add it.

--Shrike 16:00, 5 July 2006 (EDT) --24 hours later we have fermentation. 1 bubble per second on the airlock. ( And Lester is baping at the airlock )-- T he room where it's fermenting is at 80 deg F. Hopefully the flavor is ok.

--Shrike 11:43, 9 July 2006 (EDT) Hydrometer reads 1.022

--Shrike 11:43, 9 July 2006 (EDT) Re-racked to glass carboy. The fermenter was needed for the next batch.

--Shrike 17:15, 25 July 2006 (EDT) Re-Racked to another carboy, hydrometer read .995. I added a small 1/4 teaspoon of gelatine mixed with .5 cup boiling water. Now it sits in the Fridge to see if it will clear really fast.

--Shrike 09:30, 8 August 2006 (EDT) It did not clear very fast. It's still sitting in the fridge at about 10 deg C. At last check it was still yeasty tasting.

--Shrike 22:30, 17 August 2006 (EDT) I bottled the mead into 3 5 liter mini kegs, and two ez-cap large bottles. It is still somewhat cloudy and yeasty, but definitly drinkable. Unfortunately the Hydrometer broke, so we don't have a FG.

[edit] Mead - Plum Melomel

July 9th, 2006

OG: 1.080

FG: 0.992

abv: 11.5% ? based on some random calculator of dubious repute.

4.xgl of water -- 5 Gallons total with honey

1 Large lemon peel (sliced off)

Juice from 1 Large lemon and pulp

~12Lbs Wild flower Ontario Honey -- Looks lighter than darker.

14 medium california plums, very ripe.

The yeast off the bottom of July 5th's batch of mead and the trub too.

1" of ginger root, chopped.

I put 8 L of bottled water in the freezer, and used about 5L in the "boil". This is my cheapass version of a wort chiller.

I think that the Starting Gravity was 1.080, but I forgot to write it down that day.

--Shrike 18:14, 25 July 2006 (EDT) Re-Racked to a glass carboy. Hydrometer read 1.008

--Shrike 09:31, 8 August 2006 (EDT) Checked 4 days ago, and it looks great! The taste is still carbonated and yeasty, but it's clearing well. There is still some fermentation going on.

--Shrike 20:43, 22 August 2006 (EDT) Bottled to a 5 Gallon Soda keg. Drank 1/2 pint. It was tasty, and very alchoholic, and not as dry as I expected. Not too fruity, but enough that I really like it. The new (since I broke the old one) hydrometer read 0.992.

[edit] Mead - Plum Melomel

September 2nd, 2006

OG: 1.092

FG: 1.00

abv: 12.15%

4 gl of water -- 5 Gallons total with honey

1 Large lemon peel (sliced off)

Juice from 1 Large lemon and pulp

~14Lbs (actually measured at 16 Cups of honey) Wild flower Ontario Honey -- Looks very dark. From the guy at St. Lawrence mkt. (Meadow View Honey).

6+ cups of ontario (small) plums. Mostly ripe. Halfed and pitted.--Shrike 01:13, 10 November 2006 (EST)

Lalvin EC-1118 Yeast -- Dry Champagne yeast.

2" of ginger root, sliced.

Lake Ontario Tap water, so I simmered it for 30 Min before adding the honey. -- That is to say that the stove wouldn't boil 5 gallons of water very well.

Add Honey. Bring to 170 F. for 30 minutes.

Add Plums at the very end.

Hmmmmm..... I added the plums and the lemon bits and ginger all into the pot. I then had to pull the lemon peel and ginger out with my hands. I'll use a mesh bag next time.

Chilled to 90 F with my exciting new wort chiller. (20' of 3/8 copper line coiled up.)

--Shrike 11:49, 7 September 2006 (EDT) Gravity is 1.060

--Shrike 20:50, 11 September 2006 (EDT) Gravity is 1.026

--Shrike 19:07, 16 September 2006 (EDT) Gravity is 1.004. I re-racked it to a glass carboy. I'd say there's only 4 gallons of liquid. It's still fresh tasting, but much sweeter than the previous batch. I'm very hopeful on this one.

--Shrike 21:42, 4 October 2006 (EDT) Gravity is 1.000. We're looking at about 12.15 %ABV already. One neat trick I came up with: I don't have a wine thief, and I don't really want one. So, I just sanitize the hydrometer and drop it in the carboy. Not a problem, except how do you get it out? I use the siphon pipe by slipping over it and then suck on the end. It works like a champ, except for the alcohol vapour and CO2 that I sucked in this time.

--Shrike 01:13, 10 November 2006 (EST) I drew off two pints of this mead, as Leah and I needed to sample it for quality. It's a little bitter at first. I think this one could stand to bottle condition / age for a while. I'm not going to add sugar to corbonate it, but it already has a little CO2 in solution. I've drunk half a pint, and I'm sure it's at least 12% ABV. THIS IS NOT a pint at a time drink. certainly drinkable, and after the first 2 oz, it's reallly really good.

--Shrike 23:42, 13 November 2006 (EST) I bottled the mead tonight. What a pain in the ass. 8 (plus one that I broke) 1 liter EZ cap bottles and 12 Grolsh bottles all full of mead now. I've set them to age in the cold corner of the basement. I'm hoping that it will clear and taste a little clearer too, by Christmas. It is presently drinkable but tastes green and yeasty.

--Shrike 00:11, 16 January 2007 (EST) So, Christmas #1 rolled around, and I gave away bottles of mead. It was drinkable, but not very. Tonight, I opened one of the grolsch bottles, and I have created the best tasting, smelling, and looking mead to ever be touched. It's very slightly sparkling, hardly noticed. And, under no circumstance do I recommend writing reviews of drink, after having drunk said drink.

[edit] Dopplebock (I hope)

September 3rd, 2006

OG: 1.074-6

FG: 1.032-4 (aiming for 1.008)

ABV: ~5.5%

Name ideas, from http://www.strangebrew.ca/beername.php?Mode=Generate

Dan Quayle's Arrogant Red Llama Dopplebock

Obi Wan Kenobe's Ferrell Ruby Jellyfish Dopplebock

Unspeakable Napolean Dopplebock

Although, I'm going to have to stick to: Something regarding comparing UPS to a billygoat wrt the procurement of the ingredients.

[edit] Ingredients

1lb, Chocolate Malt, 2 row, England

1lb, Dextrin Malt, Carapils, 1.5 Lovibond

9lb, Pilsen Malt, german 2 row

1lb, Caramel Malt, Caramunich II, 2 row, 60 Lovibond

1lb, Caramel Malt, Caramunich III, 2 row, 80 Lovibond

1.5lb, Caramel Malt, Crystal, 2 row, 20 lovibond

.5 kg, "light" malt extract

1.1 oz, Perle hops

.5 oz, halataur hops

1 oz, halataur hops

I am a FOOL! I forgot to write down what yeast I used. It was from "fermentations" and it's a lager yeast. I think that it's saflager S-23. With a low fermentation range of about 46 F.

[edit] Step by step

The directions and recipe are from BYO's "Bock in four movements".

Heat 5.5 gl to 160

Break thermometer, such that all following measurements are close, but not real accurate.

Place malt into pot (10 gl).

steep for 1 hour at 150. (I left the stove on "4")

Sparge with an extra ~2 gallons of water at 170, to gather 5.5 gallons total. (I should gather 6 next time). This step took 2+ hours

Boil for 90 minutes. Add Perle hops at start of boil

Add .5 oz of halataur at 60 minute mark

Add 1 oz of Halataur at end of boil.

Transfer to fermenter. (figure out how not to have hops clog spigot next time. Swirling is not enough).

Cool as cold as you can. I got about 70 f.

Pitch yeast.

Cool to 50 f.

--Shrike 00:52, 9 September 2006 (EDT) Gravity is measured at 1.040. Temperature is about 52 Deg F.

--Shrike 21:05, 11 September 2006 (EDT) Gravity is 1.038. Temperature is still around 50 - 55 F. I'm wondering if this should be "stuck here" ? Upon further research, I think I'm doing OK at this time. I'm going to let the temp rise a bit now.

--Shrike 21:32, 14 September 2006 (EDT) Gravity is 1.034. Temp is 64 F.

--Shrike 14:10, 16 September 2006 (EDT) Errr, so, the landlord called last night. Apparently the condensate from the lager cooler (giant pink box) was enough to cause drips in the downstairs apartment. I brought the fermenter up to room temperature overnight.

--Shrike 19:05, 16 September 2006 (EDT) Gravity is 1.030. The temperature had risen to 70 F. I re-racked to a glass carboy, and am going to stick it in the refrigerator to lager. It's very sweet tasting.

--Shrike 15:18, 17 September 2006 (EDT) The fridge is at 36-38 F. It's soo sweet that .5 cup made caramel sauce on my fry pan whey I cooked sausage in it.

--Shrike 23:40, 4 October 2006 (EDT) Gravity is still at 1.030. I just did some research, and I think I killed the yeast by getting it too cold. I don't quite know what to do. This is a 60% attenuation on a yeast that should give 72-75%.

--Shrike 22:05, 29 October 2006 (EST) New plan: I've moved the carboy from the fridge at the apartment to the basement of our new house, and am going to maintain 50 F using the tap water, my wart chiller, and a giant plastic tub. I stirred the yeast and crap up from the bottom and I hope to re-start the fermentation this way???

--Shrike 18:56, 19 November 2006 (EST) Plan 'C': I bought another pack of S-23 Lager yeast. Mixed .5 cup of LME with 2 Cups of water. I boiled it for 30 minutes, cooled and pitched the yeast. I brought the carboy into the kitchen to warm up. Then the next day I poured the starter into the Carboy and am letting is stay warm (about 60F).

--Shrike 19:48, 23 November 2006 (EST) Gravity reads 1.032 @ 62 F. I just found this: http://www.scottishcraftbrewers.org/2004.htm It looks like I may have had issues with this High flocculation lager yeast and too little oxygen in the wort?

--Shrike 22:51, 3 December 2006 (EST) Gravity is stable at 1.034. I have just kegged it into a corny keg and force carbonated it. I will leave it for a week and see how it is.

--Shrike 00:13, 16 January 2007 (EST) Still to damn sweet. One pint is drinkable. With the regulator open all the way, it pours a perfect looking pint that holds a wonderful head.

[edit] Cider

November 25th, 2006

5.5 Gal (19L) of Apple cider. Pressed Ontario apples, pasteurized.

Lalvin 71B Mild wine yeast.

.5 Cup Corn sugar, for Priming the bottles.

Starting gravity 1.040

Final gravity .994

ABV % 5.99%

Step by step

Pour half of a gallon of cider into fermenter. Shake the other half vigorously. Pour the rest into the fermenter. Repeat.

Pitch yeast.

--Shrike 20:42, 3 December 2006 (EST) Gravity reads .998 -- Re-racked to a glass carboy. Will hold it at 70 F for 1 - 2 weeks longer to finish, then I will bottle it when it clears. Right now it tastes very sour.

--Shrike 22:36, 13 January 2007 (EST) Gravity reads .994 -- I added .5 cups of corn sugar into a bucket, siphoned it off the carboy to the bucket and stirred it well. Then I bottled it into 21 750 ml champagne bottles. WARNING: American champagne bottles do not work well with a double lever style bottle capper. The neck of the bottle is wider than a beer bottle. I broke two bottles before I realized this. The cider is still very sour and tart. So sour and tart that I think it will largely be served mulled with LOTS of sugar added.

--Shrike 22:24, 24 April 2007 (EDT)Actually, the Cider aged well. It does not have a great deal of flavor though. It is rather refreshing served as it is chilled, or it will wait until this coming fall and be served hot and spiced. Or, It may cut the mead made with ale yeast nicely?

--Shrike 22:16, 29 September 2008 (UTC) This stuff aged really well. It tastes better or the same now as it did in April '07

[edit] Mead - Plum Melomel

February 10, 2007

OG: 1.068

FG:

abv:

5.5 gl of water --

1 Large lemon peel (sliced off)

Juice from 1 Large lemon and pulp

(actually measured at 15 Cups of honey) Wild flower Ontario Honey -- Looks very dark. From the guy at St. Lawrence mkt. (Meadow View Honey).

20 California plums.

Safale ale yeast - dry (Fermentis s-04)

Step by step:

• Bring water to a boil in large kettle. ~45 Minutes on the largest burner.

• Turn off the heat and let the water sit for at least 30 minutes in hopes that the chlorine will evaporate.

• Place the lemon peel in a mesh bag and steep in the water for 15 minutes.

• Bring the water up to at least 170 F.

• Turn off heat, and add the honey. This is a slow process when it has crystallized.

• Add the plums in a mesh bag.

• Juice the lemon that was peeled, into the wort.

• Re-hydrate yeast.

• Keep at 170 F for 30 Min.

• Chill to 80 F or lower and pitch yeast.

• Ferment at 66-68F

--Shrike 17:58, 24 February 2007 (EST) Re-racked to 5Gal Carboy. Removed the bag of fruit. Gravity is 1.030. It is still fermenting strongly.

--Shrike 10:47, 21 August 2007 (EDT) Re-Racked to 5 gal Carboy. The taste (with some lees) is not too bad, but not that great either.... I wonder how much it's the lees I'm tasting.

--Shrike 06:39, 9 September 2007 (EDT) Re-racked again (I needed the 6 gal carboy that it was in). The taste is actually pretty good. I should measure the gravity, as I think that it attenuated better than expected.

--Shrike 19:46, 9 September 2007 (EDT) Gravity measures 1.008

--Shrike 23:41, 22 January 2008 (EST) Kegged this. Forgot to measure gravity.

--Shrike 21:33, 2 February 2008 (EST) I kegged this two weeks ago, put it under 18PSI CO2 to carbonate. I just had the first glass of it tonight. I think this may be the perfect mead. Absolutely perfect. Now, I want someone who knows mead to come taste it and give me an honest opinion.

[edit] Americal IPA

February 24, 2007

OG: 1.064 @ 80F

FG: 1.018 @ 68F

abv: 6.05%

Paddock Wood Pro Brew all grain American IPA

WYeast American Ale II - 1272?

Step by step: I followed the step by step instructions from the March April BYO pg. 35 "American Pale Ale Recipes".

• Start the yeast.

• Bring 6 Gallons of water to 170 and keep it there for .5 hrs to help the chlorine leave.

• Heat 3.5 Gallos to 164 F, stir in crushed grains.

• Mash at 154 F for 60 Min.

• Raise to 168 F for 5 Min. Direct heat and add boiling water.

• Sparge and re-circulate for 70 Min, More than 6 Gallons (closer to ten) are needed to collect 6 gallons of wort.

• Bring to a boil.

• I added the Columbus hops at 180 F and set a 90 Minute timer.

• At 25 Minutes left, I added the Cascade Hops.

• At 0 Minutes, I turned off the heat, and added another addition of Cascade.

• Cool with an immersion chiller to 80 F

• I Filtered the wort through my filter funnel to remove the hops gunk.

• Aerate with low pressure oxygen for 1 Minute.

• Pitch yeast.

• Ferment at 70 F. -- Or 66-68F to be more accurate in my case.

--Shrike 17:52, 4 March 2007 (EST) Gravity : 1.018 . I re-racked to a glass carboy. I will let it sit for a week, to make sure the fermentation is done. Then, it's bottling time

--Shrike 17:36, 10 March 2007 (EST) Gravity: 1.018 Given that the gravity did not change for a week, I'll assume that it's done fermenting.

The DoppelBock that was in the keg was almost empty anyhow, so I bottled 4 liters and washed the keg out. Hot water with the sprayer twice, Pink stuff "Beer brite" (I think that it's Chlorinated TSP), rinse twice, done.

Racked from the carboy to the Keg, pressurized it and let it sit.

Here is a CO2 pressure chart: http://www.northernbrewer.com/instructions/co2.htm

--Shrike 22:09, 24 April 2007 (EDT) This beer turned out to be quite nice. It's a little too sweet for Leah's taste, but I can drink a pint or two with no problem. If I had it to do again, I'd use the same kit but mash at a lower temp.

--Shrike 19:31, 17 May 2007 (EDT) And now, it's all gone. % gallons in 2.5 months.

[edit] Weissbier

March 17th, 2007

OG: 1.044 @ ~75 F

FG: 1.012 @ ~68 F

ABV: 4.38%

2 Cans of Coopers hopped wheat beer extract

Wyeast 3068 Weihenstephan Weizen Yeast

5.25 Gallons of filtered tap water

• You have no idea how long it takes to but 5.25 Gallons through a brita pitcher filter.

• Bring water to "nearly boiling"
• Add both cans of extract
• Boil for 15 Minutes
• Cool to ~75 - 80 F
• Transfer to fermenter.
• Oxygenate for 60 Seconds with pure O2
• Pitch yeast, and give it a good stir.
• Ferment at 66 F, the low end of the yeast's range. I may bring it upstairs for a warmer ferment after a day or two.

--Shrike 22:29, 20 March 2007 (EDT) So, a 7 gallon bucket is not big enough for a 5 gallon batch of wiesbier using an airlock. It kinda got carried away and made a mess. Also, Due to the warm spring -10C we had today, I'm afraid the batch has dropped to 60F instead of 66+ that I wanted. I'm moving it to the kitchen counter for the rest of the week.

--Shrike 14:35, 24 March 2007 (EDT) Gravity reads 1.016 at 68 F. I'm trying to decide if I should bottle it, or let it finish some more.

--Shrike 23:20, 2 April 2007 (EDT) Gravity is 1.012. Bottled it into .5 liter weissbier bottles. High pressure water seems to work better than a bottle brush at cleaning old bottles. I cleaned them with Oxiclean and then used star san sanitizer. I've solved the burnt hands problem finally. The Cotton gloves from Home Depot and the viny food service gloves work pretty well.

--Shrike 22:06, 24 April 2007 (EDT) So, This may be the worst beer ever made. I'll try another bottle in a week or so to be sure. It's got too much malt, too much hops, not enough wheat, and the yeast flavor is kind of missing.

--Shrike 00:19, 27 August 2007 (EDT) The beer seems to have mellowed, A LOT. It is now drinkable. Not great, but OK. It's really sweet, and has a strong taste of molasses.

[edit] Mead Melomel *peach*

August 20, 2007

OG: 1.074

FG:

ABV:

5gl (19L) of water -- 5.5 Gallons total with honey

5.4 KG ~12Lbs Wild flower Ontario Honey - From the guy at St. Lawrence market.

Lalvin EC-1118 Yeast -- Dry Champagne yeast. L

1 teaspoon of acid blend

20g of ginger sliced

20 Ontario peaches - 3.? Kg without pits. cut in half.

• Filter water through a brita, to try to remove the chlorine / chloramines
• Bring water to a simmer.
• Add honey. (Stirring vigorously)
• Hold at 170 F for 30 Minutes
• At the 15 Min mark, add the ginger and peaches in a nylon bag.
• Cool, This time I only got it down to 90
• 1 minute of oxygen from the oxy tank.
• Pitch yeast strait. No warm up for it.

--Shrike 21:50, 5 September 2007 (EDT) I just now got around to removing the fruit from the fermenter. Gravity is at .996 @ 72 F. The fermentation seems to have been at about the mid 70 F range (kitchen floor temperature).

--Shrike 06:37, 9 September 2007 (EDT) I re-racked it to a carboy. Stuck it in the basement to finish. Gravity has not changed since the 5th.

[edit] Mead Melomel *pumpkin*

September 9, 2007

OG: 1.070

FG:

ABV:

5gl (19L) of water -- 6 Gallons total with honey

5.265 KG ~11.4Lbs Wild flower Ontario Honey - From the guy at St. Lawrence market.

Lalvin EC-1118 Yeast -- The cake from the previous batch.

2 teaspoons of Real Lemon

5 grams cloves (Small handful)

8 g cinnamon stick - 2 sticks

1.710 Kg pumpkin goop (weighed frozen) - This was the guts seeds and some meat from last years jack-o-lanterns

• Filter water through a brita, to try to remove the chlorine / chloramines
• Bring water to a simmer.
• Add honey. (Stirring vigorously)
• Add the frozen pumpkin in a nylon bag
• Hold at 170 F for 30 Minutes (hit 180 a couple of times)
• At the 25 Min mark, add the spices
• Cool, I got the immersion chiller working again. 70 F in 15 min!
• 1 minute of oxygen from the oxy tank.
• Pitch yeast glop from the Aug 20 batch.

-Trick- The immersion chiller is 3/8" copper tubing. the hose is .5" plastic hose. It was leaking at the connections 'cause you just can't make the hose tight enough if the size is so different.

The answer is to "shim" the connection with a piece of 5/16 hose that I had and re-clamp it.

--Shrike 00:05, 6 November 2007 (EST) Racked from primary to a carboy *Finally*. Gravity read .994. I think it's done.

[edit] Weissbier

November 21st, 2007

OG: 1.058

FG: 1.010

ABV:

6gl of water

Paddock Wood ProBrew Wheat beer all grain kit - pre crushed.

*2.1Kg Pilsener WYMN

*.45Kg Sauer (Acid) Malt - WYMN

*2.7Kg Wheat Malt

*12g Spalter Select Pellet hops

*12g Hallertau Hersbrucker Pellet hops

Wyeast Weihenstephan smack pack

1/2 teaspoon irish moss

• Filter water through a brita, to try to remove the chlorine / chloramines
• Hydrate irish moss in 1cup of water.
• Bring 3.5 Gal water to 76C
• Add Grain to mash, temperature dropped to 68C. The lowest setting on the stove was too much, and it shot up to 80C. I spent the rest of the mash trying to bring the temp down.
• The mash was 1:20 Min, as the Iodine test showed lots of starch at 1 hour.
• Sparge with water at 76c+ kept the grain at 65C as the sparge went
• Collected about 6 Gal of wort
• Added hops immediately
• Boil 1:20 then add irish moss
• Boil 15 more min
• Chill with immersion chiller to about 70F
• 1 minute of oxygen from the oxy tank.
• Pitch yeast. The smack pack was not puffed up, but I pitched it anyhow, and the fermentation did seem to go.
• Fermented on the ground floor, so ambient is fairly cool 17.5C give or take.

--Shrike 00:18, 5 December 2007 (EST) Kegged it strait, no sugar for priming. Put 15psi CO2 on it. FG 1.010.

--Shrike 12:23, 30 December 2007 (EST) Actually, 20PSI is the right amount of gas. 15 was flat.

[edit] Brown Porter

December 30th, 2007

OG: ~1.054

FG:

ABV:

6gl of water

3.85Kg 2-Row Pale Malt

.45Kg English Brown malt

.23Kg Chocolate malt (cafafa-II)

2.25oz 4% fuggles - bittering

.5oz 4% fuggles - aroma

S04 English ale yeast - Dry

• Filter water through a brita, to try to remove the chlorine / chloramines
• Bring 3.5 Gal water to 76C
• Mashed ~64C-70c - The bottom seemed to be much warmer than the top at all times. Stirring didn't change it much.

• Sparge with water at 76c+
• Collected about 5 Gal of wort
• Added hops as soon a actual boil started
• Boil 75min
• Add Aroma hobs
• Boil 15 more min
• Chill with immersion chiller to about 70F
• 1 minute of oxygen from the oxy tank.
• Pitch yeast.
• Fermented on the ground floor, so ambient is fairly cool 17.5C give or take.

--Shrike 21:57, 5 January 2008 (EST) Gravity is 1.012. Smells like a porter.

I put this in a carboy for secondary ferment.

--Shrike 22:16, 15 January 2008 (EST) Kegged this just now. Still reads about 1.012. Tastes alright.

[edit] Sake

Tuesday Jan 1st Mid afternoon - steamed rice and koji(moldy rice) were combined with water, yeast and citric acid.

--Shrike 00:00, 4 January 2008 (EST) Stirred bucket. Stuck my nose in the bucket and sniffed. Another REALLY dumb idea by Joseph. That's some alcoholic vapor, let me tell you.

--Shrike 21:59, 5 January 2008 (EST) I am stirring this every other day so far, because I keep forgetting.

--Shrike 23:43, 22 January 2008 (EST)I moved this to a new carboy (straining the rice out) a few days ago. It's been in the cellar since so it's pretty cool. I've not tasted it yet.

[edit] UK IPA

--Shrike 20:20, 18 January 2008 (EST) Gravity is 1.006-8

--Shrike 23:42, 22 January 2008 (EST) Gravity is 1.006. Racked it to secondary and added 1.0 oz fuggles 4% hops dry

[edit] Bock

I've started using strangebrew, and as such I think I'll just post the SB XML files.

Helles_bock.xml Strangebrew 2.0.1 recipe file.

Mashed at 150 - 154 F for 60 Min. In ~3.8G water at 170F

Sparged with water at 170 to collect 5.5 - 6G wort

I mashed this on Monday, but did not boil until Wednesday.