Man oh man, look at all those weeds on the right hand side of the garden. It looks like its finally time to do a little bit of weeding in the garden, even though I haven’t been looking forward to the task. But you’ve got to do what you’ve got to do.
Overall, everything seems to be coming in nicely. The sweet corn and rhubarb are growing like gangbusters. The tomatoes finally seem to be growing well. Maybe in another week or so I’ll prune off all the suckers on the tomatoes, and string them up to the trellis. Continue reading →
Who knew that a $7 thermometer could make such a huge difference? I basically added ~13% eff to this brew session, to come in at ~73%, much better then the 60% on the last batch of IPA.
For the dry stout I had an OG of 1.050 @ 76F with ~6 gallon of wort going in the primary fermenter. After I pitched the yeast it only took about 6 or 7 hours, before the airlock was bubbling like crazy. So enough rambling on my part, here is the recipe that JRR and I cobbled together two weeks ago:
1 oz. – East Kent Goldings – Pellet – 60 min
1 oz. – East Kent Goldings – Pellet – 15 min
1.8 oz. – Centennial – Fresh Whole Hops – Dry Hopping
Wyeast Irish Ale – 1084
Other info: Mashed for about 90 minutes at 148-150F with 4.25 gallons of water; sparged with 5.5gal of 185F water; First running was 3.5gal and the second/final running was 3.75gal; 90 minute boil; 5 days in the primary, FG 1.012 @ 80F; at least 11-14 days in the secondary before kegging.
1) Having a good thermometer makes a huge difference in trying to get the best efficiency out of your grains.
2) I used the primary fermenter bucket to measure all the water. (Why didn’t I think of this sooner?) This is much easier then remembering how many measuring cups you added to the pot. Just fill to a gallon line, then use a measuring cup to adjust the volume up or down from there.
3) 1 gallon of 185F water will not bring a 150 mash up to 168F; at best it will raise the temperature to 160-162F. Next time I’m going to add a gallon of boiling water for the mash out.
4) If there is only thing I am always going to do in the future, it will be to make and use a yeast starter before pitching the yeast into the primary fermenter.