Check the gravity
T = 76 f SG = 1.016 ASG = 1.018
This works out to about 4.2% Alc. by volume
Ok, very little change. Proceed to bottling.
I got just two cases on the nose. Now lay it up for about two weeks and see what we get.
Showing posts with label Sweet Summer Ale. Show all posts
Showing posts with label Sweet Summer Ale. Show all posts
Saturday, July 9, 2011
Thursday, June 30, 2011
Sweet Summer Ale
Time to rack to the secondary.
Fermentation ran at a good clip since Sundary morning. Built up a very good kruezen, maybe 4-5" high. Fermentation slowed down and the kruezen sank by Wednesday morning, but there was still some fermentation going on. It has since come to a stop.
T = 73 F SG = 1.018 ASG = 1.019
A bit higher than expected, but about the same as the last time I made this. Don't know why. But it goes in the secondary for a couple weeks more.
Fermentation ran at a good clip since Sundary morning. Built up a very good kruezen, maybe 4-5" high. Fermentation slowed down and the kruezen sank by Wednesday morning, but there was still some fermentation going on. It has since come to a stop.
T = 73 F SG = 1.018 ASG = 1.019
A bit higher than expected, but about the same as the last time I made this. Don't know why. But it goes in the secondary for a couple weeks more.
Sunday, June 26, 2011
Saturday, June 25, 2011
Sweet Summer Ale
Time to try another brew. This is one I've tried successfully before, called Sweet Summer Ale.
Weigh out 0.5 lbs of the 40L Crystal Malt, put in a bag and crush the grains. Put this in the brew pot with about 5.5 gal of water.
14:19 Start the heat.
14:53 T = 200 F remove the crystal malt
14:57 boil begins. Add 3.3 lbs of LME and 3.0 lbs of DME.
15:11 Extract added and boil begins again. Add 0.5 oz of Williamette (pellet) hops in bag
15:51 Add 0.5 oz Saaz (plug) in bag. Add 1 tsp Irish Moss, 5 tsp yeast nutrient and 1 tsp yeast energizer.
16:01 Stop boil, start cooling
16:50 T = 79 F remove from cooling bath and set up to siphon into fermentor
16:57-17:09 Siphon to primary fermentor. T = 80 F, SG = 1.048, Adj SG = 1.050. Estimated for this recipe is 1.049. I can live with that difference.
17:17 Pitch yeast. I'm using WLP001 California Ale for this. 80 F is a little warm for yeast pitching, but not by much and this is ambient temperature.
Ok, the airlock is in place, the fermentor is in a closet. Just wait for evidence of fermentation.
Weigh out 0.5 lbs of the 40L Crystal Malt, put in a bag and crush the grains. Put this in the brew pot with about 5.5 gal of water.
14:19 Start the heat.
14:53 T = 200 F remove the crystal malt
14:57 boil begins. Add 3.3 lbs of LME and 3.0 lbs of DME.
15:11 Extract added and boil begins again. Add 0.5 oz of Williamette (pellet) hops in bag
15:51 Add 0.5 oz Saaz (plug) in bag. Add 1 tsp Irish Moss, 5 tsp yeast nutrient and 1 tsp yeast energizer.
16:01 Stop boil, start cooling
16:50 T = 79 F remove from cooling bath and set up to siphon into fermentor
16:57-17:09 Siphon to primary fermentor. T = 80 F, SG = 1.048, Adj SG = 1.050. Estimated for this recipe is 1.049. I can live with that difference.
17:17 Pitch yeast. I'm using WLP001 California Ale for this. 80 F is a little warm for yeast pitching, but not by much and this is ambient temperature.
Ok, the airlock is in place, the fermentor is in a closet. Just wait for evidence of fermentation.
Saturday, April 28, 2007
Sweet Summer Ale
Bottle up the Sweet Summer Ale after 4 weeks in the secondary. A long time I know. The beer was very dark in the secondary, but fairly light, the expected color, in the bottle.
Before bottling SG = 1.018 and T = 68 F, so adj. FG =
Dissolve 5 oz of priming sugar in 2 cups of water for the priming. I got nearly all the beer this time. Produced 51 bottles of beer.
Before bottling SG = 1.018 and T = 68 F, so adj. FG =
Dissolve 5 oz of priming sugar in 2 cups of water for the priming. I got nearly all the beer this time. Produced 51 bottles of beer.
Monday, April 2, 2007
Sweet Summer Ale
The secondary fermentation is definitely active. It was still bubbling slowly as of last night.
Friday, March 30, 2007
Sweet Summer Ale
Rack to secondary fermenter. The primary fermentation went well, starting on the second day and running through Thursday. It was nearly complete, very slowly continuing, on Thursday.
Sunday, March 25, 2007
Sweet Summer Ale
Starting a new brew called Sweet Summer Ale. The recipe can be found here. The grains have been cracked, put into a bag and set in the brew pot. Around 9:00 am or so, I started the boil. As with the Red Ale, I'm brewing all 5 gallons at once in the large brew pot. I start with 6 gallons and we'll see how much I end up with.
9:50 Water is boiling. Remove grains. Add Malt.
10:03 Boil restarts. Add Willamette hops (4.5% AA) and cover.
10:40 Add 1 tsp of Irish Moss
10:43 Add Saaz hops (3.1% AA)
10:53 Remove from heat and allow to cool.
11:30 Temperature = 100 F, add 2 tsp Yeast nutrient and 1 tsp Yeast energizer. Transfer the wort to the fermenter for further cooling.
Ok, my temperature measurement during the cool down need to be reviewed. I'm using a floating thermometer in the wort which should be fine, and I don't think the thermometer is inaccurate, however, my temperature measurements are fluctuating wildly. It must be due to temperature variations within the wort given the way I'm cooling it. I'm cooling it by leaving it in the brew pot, which remains covered, and is placed in a tub of cold water. I've seen the temperature fluctuate between 90 F and 110 F just while checking the wort and transferring it to the fermenter. So, right now the wort is perhaps as warm as 110 F and is in the Fermenter, which is sealed with an air-lock, which is in turn sitting in a tub of cold water. I will check the temperature again in about a half-hour or so.
I need to consider purchasing an immersion chiller.
12:25 Wort Temperature = 84 F. Needs to cool longer.
2:00 And Wort Temperature still reads 84 F, using a second thermometer as well. Ok, pitch the yeast (Wyeast 1272 prepared according to directions on packet).
Original Gravity 1.044
Adjusted OG 1.047
That is substantially higher than expected. I do not know what is going on with this batch.
9:50 Water is boiling. Remove grains. Add Malt.
10:03 Boil restarts. Add Willamette hops (4.5% AA) and cover.
10:40 Add 1 tsp of Irish Moss
10:43 Add Saaz hops (3.1% AA)
10:53 Remove from heat and allow to cool.
11:30 Temperature = 100 F, add 2 tsp Yeast nutrient and 1 tsp Yeast energizer. Transfer the wort to the fermenter for further cooling.
Ok, my temperature measurement during the cool down need to be reviewed. I'm using a floating thermometer in the wort which should be fine, and I don't think the thermometer is inaccurate, however, my temperature measurements are fluctuating wildly. It must be due to temperature variations within the wort given the way I'm cooling it. I'm cooling it by leaving it in the brew pot, which remains covered, and is placed in a tub of cold water. I've seen the temperature fluctuate between 90 F and 110 F just while checking the wort and transferring it to the fermenter. So, right now the wort is perhaps as warm as 110 F and is in the Fermenter, which is sealed with an air-lock, which is in turn sitting in a tub of cold water. I will check the temperature again in about a half-hour or so.
I need to consider purchasing an immersion chiller.
12:25 Wort Temperature = 84 F. Needs to cool longer.
2:00 And Wort Temperature still reads 84 F, using a second thermometer as well. Ok, pitch the yeast (Wyeast 1272 prepared according to directions on packet).
Original Gravity 1.044
Adjusted OG 1.047
That is substantially higher than expected. I do not know what is going on with this batch.
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