Two weeks in the secondary so time to bottle. Won't take hydrometer readings as my hydrometer has a leak and does not read true.
Put 5 oz of priming sugar in 2 cups of boiling water to dissolve. Let cool for about 15 minutes and add to the bottling bucket.
Filled a bit shy of two cases. I'm loosing too much along the way. Need to take care of that.
Sunday, October 28, 2012
Saturday, October 20, 2012
American Amber
Check the gravity
T = 78 F
SG = 1.050
ASG = 1.052
I do not believe my hydrometer.
Proceed to rack to a secondary fermentor.
Done.
T = 78 F
SG = 1.050
ASG = 1.052
I do not believe my hydrometer.
Proceed to rack to a secondary fermentor.
Done.
Tuesday, October 16, 2012
American Amber
Fermentation started off well on Sunday, October 7, but it's been cold in the house and the fermentation stuck. Haven't been able to do much until today. I've got a space heater to warm up the area where the carboy is kept. Fermentation is again going, so I'll check the specific gravity and temperature.
T = 67 F
SG = 1.035
ASG = 1.035
T = 67 F
SG = 1.035
ASG = 1.035
Saturday, October 6, 2012
American Amber
This is from a kit from Brewer's Best.
19:50 Put 2.5 gal in brewpot and put on burner
20:18 Water temp = 160 F. Put grains, 1 lb of Crushed Caramel 80 L into pot to steep.
20:40 End steeping of grain, remove grain bag from wort. NOTE: Water temperature did exceed 170 F for a brief time during steeping.
21:09 Add malt extract.
3.3 lb Amber LME
2.5 lb Amber DME
Raise flame to restart boil
21:22 Boil restarts
Add bittering hops: 1 oz. US Brewer's Gold - Alpha 9.9%, Beta 5.5%
21:40 Add 2 tsp each of Irish Moss, Yeast nutrient and Yeast energizer
22:17 Add aroma hops 0.5 oz hop pellets: alpha 4.9%, Beta 3.5%
22:22 Remove from heat and put in cooling bath.
22:27 Transfer to glass carboy. Temp 100 F.
22:35 Add 2.5 gallons of bottled water
23:51 T = 87 F
OG = 1.072
AOG = 1.076
Pitch yeast WLP060
Install air lock and put in closet
19:50 Put 2.5 gal in brewpot and put on burner
20:18 Water temp = 160 F. Put grains, 1 lb of Crushed Caramel 80 L into pot to steep.
20:40 End steeping of grain, remove grain bag from wort. NOTE: Water temperature did exceed 170 F for a brief time during steeping.
21:09 Add malt extract.
3.3 lb Amber LME
2.5 lb Amber DME
Raise flame to restart boil
21:22 Boil restarts
Add bittering hops: 1 oz. US Brewer's Gold - Alpha 9.9%, Beta 5.5%
21:40 Add 2 tsp each of Irish Moss, Yeast nutrient and Yeast energizer
22:17 Add aroma hops 0.5 oz hop pellets: alpha 4.9%, Beta 3.5%
22:22 Remove from heat and put in cooling bath.
22:27 Transfer to glass carboy. Temp 100 F.
22:35 Add 2.5 gallons of bottled water
23:51 T = 87 F
OG = 1.072
AOG = 1.076
Pitch yeast WLP060
Install air lock and put in closet
Saturday, December 31, 2011
Pilsner
31-Dec-2011
Ok, today I try a Czech Pilsner. The grain bill is
6 lb Pilsen light DME
1/4 lb American 2-row
1/8 lb Caramel/Crystal 80 L
5 oz Saaz hops
WLP800 yeast
First I'll bring about 1 gal of water to 200 F to steep the grains.
12:43 Water is at 200 F so I put in the grains for 30 min.
13:15 Remove grains from the water and wash with 1-1/2 pts of water at 165 F (heat in microwave for 3 minutes). Add this to four gallons of water already being heater on the main heater. Bring the volume up to 5-1/2 gallons and heat to boiling.
14:40 Boil starts, add 6 lb DME and bring back to boil
14:43 Boil starts again. Add 1.25 oz Saaz.
14:58 Add 1.25 Saaz
15:13 Add 1.00 oz Saaz
15:28 Add 1.00 oz Saaz plus 1 tsp Irish moss, 2 tsp yeast energizer and 5 tsp yeast nutrient
15:43 Add 0.50 oz Saaz and end boil. Start cooling the wort in a cold water bath.
16:50
T = 70 F
SG = 1.060
ASG = 1.061
This is a little high for the style, but we'll see.
pitch the yeast.
01-Jan-2012
Fermentation is underway. Looks good.
12-Jan-2012
Check the gravity
T = 50 F
SG =1.022
ASG = 1.021
This is still a little higher than the expected final gravity, but I still want to leave it to longer fermentation and lagering. So this is ok.
14-Jan-2012
Gravity
T = 50 F
SG = 1.022
ASG 1.021
Not much change. Still I'll rack it to a secondary to leave for lagering for a month or more.
28-Jan-2012
Check the gravity again. I plan to leave it to lager for another two weeks, but let's see where it stands now.
T = 50 F
SG = 1.017
ASG = 1.016
This is within the range I'm expecting, good. I'll keep lagering for two more weeks as I planned and bottle on 11-Feb.
17-Feb-2012
Check the gravity and transfer to a tirtiary fermenter for a week.
T = 50 F
SG =1.016
ASG = 1.015
Rack to a tertiary fermenter for a few days to improve clarity a bit.
25-Feb-2012
Bottling day. Got 38 bottles.
Ok, today I try a Czech Pilsner. The grain bill is
6 lb Pilsen light DME
1/4 lb American 2-row
1/8 lb Caramel/Crystal 80 L
5 oz Saaz hops
WLP800 yeast
First I'll bring about 1 gal of water to 200 F to steep the grains.
12:43 Water is at 200 F so I put in the grains for 30 min.
13:15 Remove grains from the water and wash with 1-1/2 pts of water at 165 F (heat in microwave for 3 minutes). Add this to four gallons of water already being heater on the main heater. Bring the volume up to 5-1/2 gallons and heat to boiling.
14:40 Boil starts, add 6 lb DME and bring back to boil
14:43 Boil starts again. Add 1.25 oz Saaz.
14:58 Add 1.25 Saaz
15:13 Add 1.00 oz Saaz
15:28 Add 1.00 oz Saaz plus 1 tsp Irish moss, 2 tsp yeast energizer and 5 tsp yeast nutrient
15:43 Add 0.50 oz Saaz and end boil. Start cooling the wort in a cold water bath.
16:50
T = 70 F
SG = 1.060
ASG = 1.061
This is a little high for the style, but we'll see.
pitch the yeast.
01-Jan-2012
Fermentation is underway. Looks good.
12-Jan-2012
Check the gravity
T = 50 F
SG =1.022
ASG = 1.021
This is still a little higher than the expected final gravity, but I still want to leave it to longer fermentation and lagering. So this is ok.
14-Jan-2012
Gravity
T = 50 F
SG = 1.022
ASG 1.021
Not much change. Still I'll rack it to a secondary to leave for lagering for a month or more.
28-Jan-2012
Check the gravity again. I plan to leave it to lager for another two weeks, but let's see where it stands now.
T = 50 F
SG = 1.017
ASG = 1.016
This is within the range I'm expecting, good. I'll keep lagering for two more weeks as I planned and bottle on 11-Feb.
17-Feb-2012
Check the gravity and transfer to a tirtiary fermenter for a week.
T = 50 F
SG =1.016
ASG = 1.015
Rack to a tertiary fermenter for a few days to improve clarity a bit.
25-Feb-2012
Bottling day. Got 38 bottles.
Friday, November 25, 2011
Coffee Stout
25-Nov-2011
Today I start brewing my Coffee Stout. This is an extract with grain brew that produces a pretty good stout. The ingredients are:
2 lbs Dark Dray Extract (Munton's today)
6.6 lbs Dark LME (Bries today)
0.5 lb Black Malt (0.485 lb)
0.5 lb Crystal 40 L (0.505 lb)
0.5 lb Roasted Barley (0.51 lb)
1.0 oz Golding East Kent (alpha 5.8%, beta 3.2%) for 60 min
1.0 oz Fuggles (alpha 4.2%, beta 2.5%) for 15 min
WLP004 Irish Ale Yeast
Start by crushing the grains with marble rolling pin on marble rolling board, placing in a sparge bag and putting this in 1 gallon of cold water. I'll heat this to 170 degrees, hold for 1/2 hour and then sparge the grains with a bit more water at 170 degrees.
15:10 Grains have been processed and wort is in the brew pot.
15:21 Fill brew pot to 24 qts (6 gallons) and start flame.
15:58 Brew pot boiling, add ME.
16:12 Boil restarts, add Kent Goldings hops.
16:57 Add Fuggles hops.
17:12 End boil.
19:15 Wort is down to near room temperature. Get the gravity
Temp = 76 F
SG = 1.064 ASG = 1.066
This is in range for what the recipe estimates, although high for the Stout style.
19:30 Pitch yeast.
26-Nov-2011
10:00 Yeast is doing well, fermentation is under way.
2-Dec-2011
I've been storing the fermentor where it is, unfortunately, too cold. What I have now for the gravity is
T = 51 f
SG = 1.042
ASG = 1.041.
I'm moving it to a warming location to see if further fermentation will take place. The gravity ought to be down below 1.011.
10-Dec-2011
I warmed up the fermentor and got the fermentation started again for the past week. Now it looks like fermentation is done, the yeast have all settled to the bottom. So again with the SG.
T = 59 F
SG = 1.025
ASG = 1.025
The gravity is still a bit high, but I'm going to rack it anyway. I just don't think I can get much better. We'll see how it goes.
16-Dec-2011
Now I put 8 oz of coffee into 1/2 of water in a sealed container and let it sit for about 36-48 hours. I'll strain this, boil it and add it at bottling time. This can go in with the priming sugar.
Today I start brewing my Coffee Stout. This is an extract with grain brew that produces a pretty good stout. The ingredients are:
2 lbs Dark Dray Extract (Munton's today)
6.6 lbs Dark LME (Bries today)
0.5 lb Black Malt (0.485 lb)
0.5 lb Crystal 40 L (0.505 lb)
0.5 lb Roasted Barley (0.51 lb)
1.0 oz Golding East Kent (alpha 5.8%, beta 3.2%) for 60 min
1.0 oz Fuggles (alpha 4.2%, beta 2.5%) for 15 min
WLP004 Irish Ale Yeast
Start by crushing the grains with marble rolling pin on marble rolling board, placing in a sparge bag and putting this in 1 gallon of cold water. I'll heat this to 170 degrees, hold for 1/2 hour and then sparge the grains with a bit more water at 170 degrees.
15:10 Grains have been processed and wort is in the brew pot.
15:21 Fill brew pot to 24 qts (6 gallons) and start flame.
15:58 Brew pot boiling, add ME.
16:12 Boil restarts, add Kent Goldings hops.
16:57 Add Fuggles hops.
17:12 End boil.
19:15 Wort is down to near room temperature. Get the gravity
Temp = 76 F
SG = 1.064 ASG = 1.066
This is in range for what the recipe estimates, although high for the Stout style.
19:30 Pitch yeast.
26-Nov-2011
10:00 Yeast is doing well, fermentation is under way.
2-Dec-2011
I've been storing the fermentor where it is, unfortunately, too cold. What I have now for the gravity is
T = 51 f
SG = 1.042
ASG = 1.041.
I'm moving it to a warming location to see if further fermentation will take place. The gravity ought to be down below 1.011.
10-Dec-2011
I warmed up the fermentor and got the fermentation started again for the past week. Now it looks like fermentation is done, the yeast have all settled to the bottom. So again with the SG.
T = 59 F
SG = 1.025
ASG = 1.025
The gravity is still a bit high, but I'm going to rack it anyway. I just don't think I can get much better. We'll see how it goes.
16-Dec-2011
Now I put 8 oz of coffee into 1/2 of water in a sealed container and let it sit for about 36-48 hours. I'll strain this, boil it and add it at bottling time. This can go in with the priming sugar.
17-Dec-2011
Check the gravity again.
Temp = 51 F
SG = 1.030
ASG = 1.029
Now this is higher than before. Perhaps I misread the hydrometer. Don't know, but in any case there has been no improvement in the gravity. I'll bottle tomorrow in any case.
18-Dec-2011 Bottling day
Strain the steeping coffee and heat to about 200 F. Also boil some water and dissolve the priming sugar.
All bottled, two cases and a six pack. Put it away for about two weeks.
18-Dec-2011 Bottling day
Strain the steeping coffee and heat to about 200 F. Also boil some water and dissolve the priming sugar.
All bottled, two cases and a six pack. Put it away for about two weeks.
Saturday, August 6, 2011
Goulash Alt
Ready to bottle
T = 70 F
SG = 1.016
ASG = 1.017
ABV = 4.62%
These numbers are right where I wanted them.
Bottled and stored.
T = 70 F
SG = 1.016
ASG = 1.017
ABV = 4.62%
These numbers are right where I wanted them.
Bottled and stored.
Saturday, July 30, 2011
Alt - rack to secondayr
Ok, the fermentation has been done for a few days, so it is time to rack to a secondary.
T = 72 F
SG = 1.016
ASG = 1.017
Very close to the SG I'm shooting for, 1.016, so this is good.
Rack over.
T = 72 F
SG = 1.016
ASG = 1.017
Very close to the SG I'm shooting for, 1.016, so this is good.
Rack over.
Sunday, July 24, 2011
Goulash Alt
Fermentation is under way.
Looks to be pretty vigorous as well. I'm doing this one in a brew bucket, so I can't see the yeast activity as well, but the air lock is popping frequently and rarely settles low in the water.
Looks to be pretty vigorous as well. I'm doing this one in a brew bucket, so I can't see the yeast activity as well, but the air lock is popping frequently and rarely settles low in the water.
Saturday, July 23, 2011
Goulash Alt
This is a recipe I've made up. I'm calling it goulash Alt because it is basically and Alt beer recipe, but I'm making it of ingredients I have left over. Not exactly a prize winning strategy, but we'll see how it goes.
14:45 Put 5.5 gal of water into the brew pot and start the heat.
Put 1 lb of crystal 40 L and 0.1 lb of Black Patent into a steeping bag and crush the grains.
15:11 T = 157 F, put the grains in to steep. Turn down the heat some
15:41 T = 168 F, remove grains from the pot and turn the heat up.
15:53 Wort boiling, add 3.3 lbs Amber LME and 3.0 lbs light DME. Turn heat back up
16:07 Boiling stats, add 1.0 oz of Galena
16:57 Add 0.5 oz of Williamette
17:07 End boil, start to cool wort
18:45 End the cooling of the wort with a temperature near 80 F
18:54 T = 82 F SG = 1.050 ASG = 1.053 and pitch WLP036 Dusseldorf Alt Yeast
14:45 Put 5.5 gal of water into the brew pot and start the heat.
Put 1 lb of crystal 40 L and 0.1 lb of Black Patent into a steeping bag and crush the grains.
15:11 T = 157 F, put the grains in to steep. Turn down the heat some
15:41 T = 168 F, remove grains from the pot and turn the heat up.
15:53 Wort boiling, add 3.3 lbs Amber LME and 3.0 lbs light DME. Turn heat back up
16:07 Boiling stats, add 1.0 oz of Galena
16:57 Add 0.5 oz of Williamette
17:07 End boil, start to cool wort
18:45 End the cooling of the wort with a temperature near 80 F
18:54 T = 82 F SG = 1.050 ASG = 1.053 and pitch WLP036 Dusseldorf Alt Yeast
Saturday, July 9, 2011
Sweet Summer Ale - Bottling Day
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.
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.
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.
Scottish Ale - open
Opened the first bottle after two weeks. Excellent head. Good taste. Not a bad effort
Saturday, June 11, 2011
Scottish Ale - Bottling Day
Sanitize everything and get ready to bottle.
Temperature = 80 F
FG = 1.011
AFG = 1.013
Not much change
ABV% = 3.5%
I got 22 12 oz bottles, a little less than the 2 cases I expect, but not too bad.
Temperature = 80 F
FG = 1.011
AFG = 1.013
Not much change
ABV% = 3.5%
I got 22 12 oz bottles, a little less than the 2 cases I expect, but not too bad.
Saturday, June 4, 2011
Scottish Ale - Racking Day
Fermentation has dropped to nothing now for a couple of days so I'll check the SG.
T = 63 F
SG = ASG = 1.014
Which results in 3.4 ABV%.
This is near the high end, but within range of what the recipe calls for, so the fermentation went well. Rack to a secondary fermenter for another week.
Sanitize all the siphoning equipment.
10:00 start racking to the secondary.
10:10 Racked
Another week and we bottle
T = 63 F
SG = ASG = 1.014
Which results in 3.4 ABV%.
This is near the high end, but within range of what the recipe calls for, so the fermentation went well. Rack to a secondary fermenter for another week.
Sanitize all the siphoning equipment.
10:00 start racking to the secondary.
10:10 Racked
Another week and we bottle
Sunday, May 29, 2011
Saturday, May 28, 2011
Scottish Ale
Third time's the charm?
NOTE: Although I had no post, last year's effort never fermented. Don't know why. I might have pitched at a higher actual temperature than I thought.
Brewer's Best recipe again
This time, I created a starter yeast with the dry yeast that came with the kit and I've got a tube of WLP028, which I plan to use for the actual brew. But the starter is there for back-up in case I screw up the first pitch.
11:45 Pull the WLP028 from the fridge
For the starter I just boiled a couple cups of water with about a third of a cup of priming sugar, let it cool and added the dry yeast at about 80 F. I did that the night before and it seems to be fermenting nicely.
12:00 start heating water. I'm boiling a full 5 gallons at once.
12:40 Temperature 163 F, heat is off, start steeping grains.
13:00 Temperature 158 F, remove grains, turn heat back on.
13:20 Full boil, turn heat back a bit, add extract
13:30 Boil is back, add bittering hops
14:10 Add aroma hops
14:15 End boil
15:47 T = 80 F, SG = 1.038 - OG = 1.040 this is slightly high.
16:00 T = 80 F, Ambient T = 78 F, Pitch WLP028.
Now just wait for the fermentation to start. Here's hoping.
NOTE: Although I had no post, last year's effort never fermented. Don't know why. I might have pitched at a higher actual temperature than I thought.
Brewer's Best recipe again
This time, I created a starter yeast with the dry yeast that came with the kit and I've got a tube of WLP028, which I plan to use for the actual brew. But the starter is there for back-up in case I screw up the first pitch.
11:45 Pull the WLP028 from the fridge
For the starter I just boiled a couple cups of water with about a third of a cup of priming sugar, let it cool and added the dry yeast at about 80 F. I did that the night before and it seems to be fermenting nicely.
12:00 start heating water. I'm boiling a full 5 gallons at once.
12:40 Temperature 163 F, heat is off, start steeping grains.
13:00 Temperature 158 F, remove grains, turn heat back on.
13:20 Full boil, turn heat back a bit, add extract
13:30 Boil is back, add bittering hops
14:10 Add aroma hops
14:15 End boil
15:47 T = 80 F, SG = 1.038 - OG = 1.040 this is slightly high.
16:00 T = 80 F, Ambient T = 78 F, Pitch WLP028.
Now just wait for the fermentation to start. Here's hoping.
Sunday, July 4, 2010
Scottish Ale
Returning the homebrew world, I am starting with a beer kit. This one is Brewer's Best Scottish Ale
Got all the gear out and started heating up the water around 12:00 or so
12:26 Water at 150 F, I start to steep the grains
12:46 Water at 165 F end the grain steeping
The Wort is a deep brown/black color from the steeped grains
Turned off the fire to keep the water from rising above 165 F, so start that up and wait for boiling to start
13:08 Boil starts - add bittering hops. Unfortunately, I only noted this as I was putting the hops in, but the instructions said that I'll get a higher IBU than planned because I'm going with a 5 gallon boil, rather than the recipe boil of 2.5 gallons. We'll see
13:43 add aroma hops
13:48 end boil
I have to cool this one in a tub with running water. I'm working on a wort chiller, but that won't be ready for awhile.
I'm also going with a yeast starter. I pulled a bit of the wort when it was hot and put it in a sanatized flask. Let it cool and added some distilled water to bring the temperature to about 88 F. Pitch the yeast in that and wait a bit. Yeast look pretty active.
The yeast is Danstar Windsor dry package yeast.
15:22 Ready to add yeast to the wort.
OG 1.034 Temp 80 F
Adjusted OG is 1.036 right in the middle of the expected range.
Put away to ferment
Got all the gear out and started heating up the water around 12:00 or so
12:26 Water at 150 F, I start to steep the grains
12:46 Water at 165 F end the grain steeping
The Wort is a deep brown/black color from the steeped grains
Turned off the fire to keep the water from rising above 165 F, so start that up and wait for boiling to start
13:08 Boil starts - add bittering hops. Unfortunately, I only noted this as I was putting the hops in, but the instructions said that I'll get a higher IBU than planned because I'm going with a 5 gallon boil, rather than the recipe boil of 2.5 gallons. We'll see
13:43 add aroma hops
13:48 end boil
I have to cool this one in a tub with running water. I'm working on a wort chiller, but that won't be ready for awhile.
I'm also going with a yeast starter. I pulled a bit of the wort when it was hot and put it in a sanatized flask. Let it cool and added some distilled water to bring the temperature to about 88 F. Pitch the yeast in that and wait a bit. Yeast look pretty active.
The yeast is Danstar Windsor dry package yeast.
15:22 Ready to add yeast to the wort.
OG 1.034 Temp 80 F
Adjusted OG is 1.036 right in the middle of the expected range.
Put away to ferment
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