BeerBorg

I decide to do my black on Memorial Day but will do the Simarello after that. Should be perfect for summer time.
Glad your day went well but the next few days to weeks will get even better for you. [emoji3]

It's started to show signs that the yeast are alive. I have one bottle left of my original batch, but I want to save that for when the judging for the AHA finals is. I want to taste what they are tasting, when they are tasting it

So I thought I would drink the one that showed up on my doorstep last week. This is just so good. You nailed it Ron. Packed full of citrus flavor and aroma. Great color and body. Thanks for sending it my way. Well brewed!!



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Yesterday's brew day went really well. This was some of the clearest wort that I've had heading into the boil - and post boil, too.

My, that is clear. How'd you manage that? I know BIAB is much cloudier but even sparging should be dirtier than that.
How did the wort like it's new, stainless steel home?

I dunno. I've typically had clear beer (you've had many of them) but I had no way to tell what they looked like post-mash when I was doing BIAB. I only had the hydro samples to look at until I started using the mash tun recently. But, I've noticed that since going to the tun I've been getting really clear wort from it and by the time it's cooled and measured (when I put it in the fermenter).

It's only a temporary thing since fermentation stirs it all up anyway. Then, when the beer is nice and clear at the end of fermentation it gets mucked up again with a dry hop so it's a fleeting clarity. Until the time when it gets packaged and conditioned, that is. I guess it's just nice to have it starting clear so less trub is left in the ferementer/keg/bottle.

I do like the new toy and the wort seems to be happy if the airlock is any indication. The timing of this batch will be perfect. It should be ready to keg just about the time we leave for vacation and be close to carbed by the time we get back. Timing rarely happens like that for me so it's nice when it works out that way.

That looks awesome my friend. Mine is due for a cold crash tomorrow. Then kegging later this week.


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Damn, that looks great!

I'm tempted to pull a sample today, but I'm trying to do good on the timing here. I leave for 8 days on 6/28 and would like to keg this just before I leave. But I don't typically leave my beer in the fermenter very long, either. I have no doubt that it's done and ready for a dry hop at this point, though.

Maybe I'll check it tomorrow and dry hop it if it's ready. I always say to let the timing be what it is instead of trying to force a timeline so I will likely check it. The spigot on the bottom makes it so damn easy to check, too.

My last 3 beers were at terminal gravity in 6 days but I've still left mine in the fermenter for just about 3 weeks. But before that, I only went 12 days total with a cold crash and it was fine. If you're kegging, it should condition just fine in the keg.

Amarillo is in the pool, now. Simcoe will join on Thursday.
Because the BrewBucket is in a chest freezer I need to lift it out to get to the spigot, which normally isn't a big deal. But....I had to get a cortizone shot yesterday in my shoulder due to a rotator cuff issues so I just passed on pulling a sample.

By the time I keg/bottle this it will be long since done so I'll just pull a sample then.

Simcoe is in the pool!

Just finished working on my updated version of this. Gonna be slightly different from my last 2 versions but I'm really looking forward to this version now that I've got my water down where I am really liking it.
Gonna do this early on Father's Day because I can!

What kind of changes are you making? I think I might tap my latest version of this on Fathers Day....I think I deserve it.

I adjusted the grain bill and am mashing at 154. Here's the recipe I'm doing Sunday. Mr. Medal Winner, your thoughts are encouraged.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Simply Simarillo
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.44 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 5.2 SRM
Estimated IBU: 84.9 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.4 %
1 lbs Vienna Malt (Great Western) (3.5 SRM) Grain 2 9.0 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 6.7 %
8.0 oz Wheat - Red Malt (Briess) (2.3 SRM) Grain 4 4.5 %
0.30 oz Amarillo [7.70 %] - First Wort 60.0 min Hop 5 8.6 IBUs
0.30 oz Simcoe [13.20 %] - First Wort 60.0 min Hop 6 14.7 IBUs
6.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 3.4 %
0.60 oz Amarillo [7.70 %] - Boil 20.0 min Hop 8 9.5 IBUs
0.60 oz Simcoe [13.20 %] - Boil 20.0 min Hop 9 16.2 IBUs
1.00 oz Simcoe [13.20 %] - Boil 15.0 min Hop 10 22.2 IBUs
1.00 oz Simcoe [13.20 %] - Boil 5.0 min Hop 11 8.9 IBUs
1.00 oz Amarillo [7.70 %] - Steep/Whirlpool 10. Hop 12 4.7 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -
3.00 oz Amarillo [7.70 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
3.00 oz Simcoe [13.20 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 11 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 32.91 qt of water at 162.5 F 154.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

My thoughts: Brew the f$&@ out of it!!


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