BeerBorg

All right, all right, all right!!!! Bet it smells awesome.


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It'll never work because I'm not there.
Gotta wait till next week to brew but brew on bro!

Beer-lord wrote:It'll work because I'm not there to screw it up.

There, fixed that for you. [emoji12]

Taking a few minutes of rest post hop-stand while the final chilling is taking place. Now to sanitize my shiny new SS Brew Bucket Mini for it's inaugural run!

Which of the recipes we've listed did you do?


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I used the session version as I have an IPA already ready to go (Big n Juicy) along with a few IPAs in bottles so I wanted something lighter.

I was pretty happy with the results here. I was planning on getting about 2.5G @ 1.046 and ended up with 3G @ 1.050. That left a fair amount of trub behind due to the late hops + hop stand so I got better efficiency on this batch than my first with my cooler mash tun. Nice...A few extra points isn't a bad thing.



This batch was a few "firsts" for me.
It was the first small batch in my mash tun (although only the second batch using it overall).
It was the first time I've used sugar in a batch (it was only 2.5oz, but still...).
It was the first time fermenting in my SS Brew Bucket Mini.

For whatever reason I didn't trust Beersmith's numbers when it said I would lose 10 degrees on my mash in. It said my strike water should be 162 to hit a target of 152. I used 160 for my strike water and wouldn't you know it.....I lost 10 points and came in at 150. No problem, a quick addition of some boiling water brought me up to 152. After an hour I had lost about 5 degrees in temp likely due to the large amount of headspace in the tun with a small batch, but AFAIK the majority of conversion happens pretty quick so I'm betting I was just fine.

I'm pushing the limits of the fermenter by putting in 3G into a 3.5 volume container, so I rigged a blowoff in conjunction with my Thermowell through the stopper. I'm going to be out of town from Tuesday - Friday this week so hopefully I don't come home to huge mess.



Pitched a full pack of US-05 and set my STC-1000 at 66 hoping that a slightly cooler ferment will keep the krausen down a bit.

Here we go!

What fun!

Sounds like it was a great brew day, and I'm sure you'll love the results.


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Looks great Ron. Some aluminum foil laid on top of the grain bed in the mash tun will help with heat loss.

I remember that somebody else mentioned that in the thread where I was talking about my new mash tun. I'll do that next time for sure when I do a small batch.

I've never tried the foil either, maybe I'll have to give it a try!!

Just checked on this (I'm home today) and there is no activity yet. What that tells me is that the little yeasties are busy planning their attack.



It's a busy pic, I know. Stopper with Thermowell and blow off on the left, tubing, Fermowrap with painters tape, blowoff jar.....

With all the talk of this and having had some of this good beer myself, I brewed this yesterday. I didn't want a Session IPA so I targeted my SG to 1.060 and around 80 IBUs. Hit the gravity, but was off on volume. Pitched enough to WLP001 to get the job done and put it in the fermentation fridge. I plan to do the second dry hop in the keg.
Will update as it progresses.

I'm lazy and not going through 6 pages, but how did y'all dry hop this? (Looking for information from all dry hoppers, not just this recipe)
I plan on doing 1oz each in the keg, but.....

1) Dry hop, keg

2) Dry hop, cold crash, keg

3)Cold crash, dry hop, keg

4)Cold crash, warm back to 65*, dry hop, keg

5)Cold crash, warm back to 65*, dry hop, cold crash, keg

I did #5 with my Pliny without keg hopping and meh results so far. So looking to learn.

I raise to 68 and dry hop 5 days commando but did not add any to the keg. I crashed for 36 hours or so. But I'm lazy.

I ferment between 65 and 68. Dry hop for four days, then cold crash for 3 to 5 days (depending on my schedule), then keg.


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