BeerBorg

I brewed a Sweet Patootie Cream Stout today. It's a 5G Extract w/steeping grains recipe from Jasper's Homebrew Supply. One thing about Jasper's recipes, sometimes he's got some really interesting names and descriptions for them. I used the artesian spring water again, so we'll see how well it tastes or if it even makes a difference.

One thing I've noticed since I've been checking, is that I'm not always hitting the suggested Original Gravity. Sometimes it's close and other times not. This recipe suggested 1.058-1.062 O.G., when I measured it, I read a 1.050 on my hydrometer. Just curios as to why and what I'm doing wrong. I guess it doesn't really matter as the beer tastes good.

TonyKZ1 wrote: One thing I've noticed since I've been checking, is that I'm not always hitting the suggested Original Gravity. Sometimes it's close and other times not. This recipe suggested 1.058-1.062 O.G., when I measured it, I read a 1.050 on my hydrometer. Just curios as to why and what I'm doing wrong. I guess it doesn't really matter as the beer tastes good.

Could it be you are over volume. It doesn't take much to drop a few points. If they got it figured on 5 gal and if you are a little over could do that. Also maybe they are wrong and over estimating. Really even with extract brewing if you put your stuff in a brewing calculator you will have a better idea what to expect.

TonyKZ1 wrote:I brewed a Sweet Patootie Cream Stout today. It's a 5G Extract w/steeping grains recipe from Jasper's Homebrew Supply. One thing about Jasper's recipes, sometimes he's got some really interesting names and descriptions for them. I used the artesian spring water again, so we'll see how well it tastes or if it even makes a difference.

One thing I've noticed since I've been checking, is that I'm not always hitting the suggested Original Gravity. Sometimes it's close and other times not. This recipe suggested 1.058-1.062 O.G., when I measured it, I read a 1.050 on my hydrometer. Just curios as to why and what I'm doing wrong. I guess it doesn't really matter as the beer tastes good.

What's the temperature of the wort when you're checking the gravity? And what's your hydrometer calibrated to?

Have you checked your hydrometer with distilled water at its calibration temperature (it should read 1.00)?

If your hydrometer is calibrated to 60f and your checking it at 120f, that could cause it to be off that much.

I haven't brewed in quite a while.

Last night, I opened a bag of wundergrains. It didn't look very well crushed, so I figured I'd run it through my mill first. It takes me a while to mill grains (I use a kitchenaid attachment), so I figured I'd be ready to brew tomorrow.

Since it was already partially crushed, milling went really fast, and it was ready last night, so I put water in the Mash & Boil and set it for 24 hours. It's been so long since I've brewed that I used way too much water and it was filled almost to the top once I put the malt tube in.

I should have brewed between breakfast and lunch, but I procrastinated.

Then I went for a bike ride. I recently bought some winter riding gear so even though it was in the 30s, I was able to ride in comfort.

I rested for a while, then went for a run (I should have run right after the ride, but got lazy).

Then I went for a swim.

By the time I got home and ate dinner, it was too late and I was too tired, so I reset the timer. Tomorrow, I think I'll just swim and lift, so I think I'll have time and energy to brew.

36-48 hour mash? That's entering into territory even I have not treaded.

I brewed 5.5 gallons of Wunder IPA #2 (My last bag of Wundergrains, pale malt, and 8oz of 2019 Azacca that I have to use up somehow).

I spent 3 hours out Nordic Skiing during my mash. But only 3 hours. So it was like a 4 hour mash. Not 48 LOL.

It is going to be pretty dark for an IPA, so if not then "super hoppy way out of style American Brown Ale".

Yeah, I guess it could be both of those. My wort level is just a little over 5G to account for the trub in the fermenter and the O.G. wort temperature is usually 70-80s. Then when I take the F.G., it's temperature is usually 60-70s. My Hydrometer is calibrated to 60*F, so yeah, I'll have to take the temperature into account too. Thanks for reminding me of that.

mashani wrote:36-48 hour mash? That's entering into territory even I have not treaded.

I brewed 5.5 gallons of Wunder IPA #2 (My last bag of Wundergrains, pale malt, and 8oz of 2019 Azacca that I have to use up somehow).

I spent 3 hours out Nordic Skiing during my mash. But only 3 hours. So it was like a 4 hour mash. Not 48 LOL.

It is going to be pretty dark for an IPA, so if not then "super hoppy way out of style American Brown Ale".

I've done plenty of overnight mashes, but usually only 12-18 hours. But by the time I finished eating, I was just too wiped out. Since I kept the temperature up the whole time, it's safe. Conversion was definitely done by the time I woke up yesterday. I should have brewed between breakfast and lunch.

The wort was a lot darker than I thought it would be based on the grain. Maybe it'll be a black IPA or a hoppy porter.

The wort was a lot darker than I thought it would be based on the grain. Maybe it'll be a black IPA or a hoppy porter.

In the 5 batches I've done with the Wundergrains I got dark amber, light amber, red, a really dark red, and now a dark brown.

Just looking at the grains themselves, besides a few extra little black specs here and there I wouldn't have known. So there is likely stuff like dark munich, and various medium crystal malts mixed in with every batch that are not so identifiable just at a glance. Also AIH sells RedX and it's their cheapest base malt, so probably there is lots of RedX mixed in with many of the bags of Wundergrains. But RedX doesn't look that much different then any other base malt at a glance, it's just very slightly darker husks. Many of the bags had random flaked grains in them, but none of that would add color. The one with the smoked grains was the most obvious because as soon as I opened the bag I could smell it.

The cool thing is that so far every batch has been good. Just impossible to duplicate.

Yesterday I brewed Natca Jack IPA which I hadn't brewed since 2016. Back then, I found the recipe on some forum that I can't recall. It's a good ole fashioned WCDIPA. This is pretty much close to what I brewed.
I subbed Columbus for the Herkules though I did find some in 2016. It's close enough.
I really wanted to get back to the real WC flavor and these hops never fail.

mashani wrote:The cool thing is that so far every batch has been good. Just impossible to duplicate.

That's pretty cool.

mashani wrote:The cool thing is that so far every batch has been good. Just impossible to duplicate.

That's pretty cool.

Beer-lord wrote:Yesterday I brewed Natca Jack IPA which I hadn't brewed since 2016. Back then, I found the recipe on some forum that I can't recall. It's a good ole fashioned WCDIPA. This is pretty much close to what I brewed.
I subbed Columbus for the Herkules though I did find some in 2016. It's close enough.
I really wanted to get back to the real WC flavor and these hops never fail.

That sounds good, too.

Brewed a Maibock yesterday 1/10.



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I brewed a Bastard Stepson Root Beer this morning, a 5G Extract recipe from Midwest Supplies. I've made it before, tastes similar to the not your fathers root beer. It's wonderful with ice cream in a root beer float. After taking a reading and accounting for the wort temperature, I measured 1.056 and made the recommended starting/original gravity as suggested by the recipe, 1.055.

I bottled the Wundergrain IPA.

I brewed an IPL with Pilsner, 10L, Cashmere, Wakatu, and some Tettnang.

Some cider, thought it was time to make another batch. 1.088 will be a few months.



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