After a slightly disappointing experience modifying someone else’s recipe, I thought I’d try something a bit more structured to work on the process. I picked something I thought T would like, and would be good for the summer.
Back in May, after things began to settle down from having our second child, I was trying to decide what beer I wanted to brew next. I wanted something that was lower risk than a recipe from the local home brew store. I wanted something T would enjoy, I wanted something enjoyable for the summer. So I decided on ordering a kit from Austin Homebrew supply, I chose a beer that is pretty much non offensive to the average beer drinker, a Magic Hat #9 clone. Something happened, I realized things hadn’t really settled down, and I pretty much missed prime summer brewing season. It wasn’t until two weeks ago, that I managed to get some water boiling, and brew this.
In order to brew the best beer possible, you need to use the freshest stuff possible. The delay may cause two issues with the beer. My extract was at least 6 months old. While I stored it cool, I’m sure it’s age could produce the dreaded extract twang, as well as a much darker beer color. The second issue is with yeast health. I purchased wlp 002 (British Ale yeast) for the beer. I even purchased the ice pack with it for when it was shipped, to ensure it arrived in tip top shape. However, all brewing yeast’s viability decreases rapidly over time, so this yeast was questionable. To mitigate at least one of the issues I made a yeast starter, to build up the viable cells to ensure proper fermentation. Even making a starter, using mr malty’s calculator I need way more yeast than I pitched.
With those caveats, I set of to brew my 3rd batch of beer, my 4th fermented beverage.
The good news is, with one or two other exception my brew process worked pretty well, and avoiding those issues in the future should be pretty easy. Without further rambling, here’s the brew log.
This is the first batch I made inside on the stove.
Made 1l starter two days before.
Added 2.5 g water to brew kettle (5g)
Heat at high until 140.
Then I steeped 1/2 lb Crystal 60 & 1/2 lb 2 row for 1.5 hrs.
Removed grain & fed to chickens.
Set heat to high and brought to boil.
Didn’t remove from heat to add extract. * Bad idea, next time, take off heat, to avoid scorching.
Brought to easy / light boil (boil harder next time).
Add 1st addition 22g cascade 5%AA
2nd addition 16g cascade 5%AA & whiflock & yeast nut capsule.
*Note to self open capsule before adding to boiling wort, it’s not soluble.
5m, add 3rd addition 18g cascade 5%AA
Chill using immersion chiller. (8 minutes 200->70)
*Did not wait. Next time wait and let trub settle. Also Chill below target pitching temp.
Moved to basement & transferred to 6.5 g carboy.
Had to filter remove hop and other stuff from wort.
Shook to mix top off with boiled wort.
Measured SG at 68 1020, this was wrong, so I remixed, and took SG again, Measured SG 1052 at 68 (.0009 adjustment) 1.053
Pitched yeast slurry from starter.
11/29/11 Measured SG 1052 (uncorrected) at 10pm
Temp at 70 on carboy.
12/1/11 Measured SG at 70 1024 (.0011 correction) @1pm
12/2/11 Temp at 69 on Carboy Friday @8pm
Fermentation seems to have visibly slowed. I increased the temp on the swamp heater.
12/3/11 It now seems to be holding 70ish. Still visible fermentation activity, but very slow airlock activity.
SG @ 70 1012-14 + 0.0011 (correction) so 1013-15 current sg.
Will crank up one more notch tomorrow for 2-3 days.
SG @71/2 1010 + .0013 (correction)
12/10/11 Kegged, added 3-4 oz apricot extract and forced carbonated at 10psi, targeting 2.3 volumes.
The beer is still pouring green and a bit slick. Most likely from yeast settling in the keg, and using a full length dip tube. It’s drinking ok, I bet it’ll be better in a few weeks. It better be good, I’ve got close to 5g in the Keg waiting to drink. I had initially thought about saving and washing this yeast, but it really makes no sense, because it was stressed to begin with, and you really want the best healthy yeast possible, and the best fermentation. While my fermentation was good, it was still a littler higher temp than I wanted, and that yeast age is a serious question.
Yeast is cheap, I’ll try to wash it next time.