Batch 2 - Revision history

Morrigu at 14:02, 31 December 2009

2009-12-31T14:02:06Z

← Older revision		Revision as of 14:02, 31 December 2009
Line 10:		Line 10:
	* 1 oz soverign hops pellets		* 1 oz soverign hops pellets
	* 1 tsp irish moss		* 1 tsp irish moss
			* 1 cup of priming sugar

	Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Full boil was for an hour. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.		Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Full boil was for an hour. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.

Morrigu at 01:43, 21 November 2009

2009-11-21T01:43:03Z

← Older revision		Revision as of 01:43, 21 November 2009
Line 1:		Line 1:
			= Redhead Ale =


	Ingredients:		Ingredients:

Line 31:		Line 34:

	Two weeks in the bottle and it's wonderful. At bottling I was thinking it was going to be a little malty and not quite as bitter as I would like, but it has a nice hoppy tang, and is just wonderfully drinkable. Definitely one to repeat.		Two weeks in the bottle and it's wonderful. At bottling I was thinking it was going to be a little malty and not quite as bitter as I would like, but it has a nice hoppy tang, and is just wonderfully drinkable. Definitely one to repeat.

			Update: At three weeks this one is good enough that I'm already planning to repeat it. I've also named it, as you may have noticed.

Morrigu at 02:28, 10 November 2009

2009-11-10T02:28:15Z

← Older revision		Revision as of 02:28, 10 November 2009
Line 29:		Line 29:

	Started and racked on my own, but [[User:Zahnnie\|Zahnnie]] helped bottle.		Started and racked on my own, but [[User:Zahnnie\|Zahnnie]] helped bottle.

			Two weeks in the bottle and it's wonderful. At bottling I was thinking it was going to be a little malty and not quite as bitter as I would like, but it has a nice hoppy tang, and is just wonderfully drinkable. Definitely one to repeat.

Morrigu at 02:15, 27 October 2009

2009-10-27T02:15:50Z

← Older revision		Revision as of 02:15, 27 October 2009
Line 18:		Line 18:
	Secondary avg. temp 64-68F		Secondary avg. temp 64-68F

	Bottled after 14 days in secondary, added 1 cup (5 oz) priming sugar. Beautiful light amber color (It's [[User:Zahnnie:Zahnnie]] colored!), crystal clear. Light malty almost caramel flavor with a nice clean, smooth, bitter finish.		Bottled after 14 days in secondary, added 1 cup (5 oz) priming sugar. Beautiful light amber color (It's [[User:Zahnnie\|Zahnnie]] colored!), crystal clear. Light malty almost caramel flavor with a nice clean, smooth, bitter finish.

	FSG: 1.012 @ 68F		FSG: 1.012 @ 68F
Line 28:		Line 28:
	I was expecting more like 6% ABV on this batch, and am thinking that the yeast just wasn't quite up to going for that long. I can't wait to crack open the first few bottles of this batch.		I was expecting more like 6% ABV on this batch, and am thinking that the yeast just wasn't quite up to going for that long. I can't wait to crack open the first few bottles of this batch.

	Started and racked on my own, but [[User:Zahnnie:Zahnnie]] helped bottle.		Started and racked on my own, but [[User:Zahnnie\|Zahnnie]] helped bottle.

Morrigu at 02:15, 27 October 2009

2009-10-27T02:15:26Z

← Older revision		Revision as of 02:15, 27 October 2009
Line 10:		Line 10:
	Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Full boil was for an hour. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.		Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Full boil was for an hour. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.

	ISG: 1.048 @ 83F - 1.051 adjusted to ~~60F~~		ISG: 1.048 @ 83F - 1.051 adjusted to 68F

	Primary avg. temp 68-70F		Primary avg. temp 68-70F
Line 16:		Line 16:
	racked to secondary after 8 days (Wonderful color, great potential for the flavor too.)		racked to secondary after 8 days (Wonderful color, great potential for the flavor too.)

	Secondary avg. temp 66-68F		Secondary avg. temp 64-68F

			Bottled after 14 days in secondary, added 1 cup (5 oz) priming sugar. Beautiful light amber color (It's [[User:Zahnnie:Zahnnie]] colored!), crystal clear. Light malty almost caramel flavor with a nice clean, smooth, bitter finish.

			FSG: 1.012 @ 68F

			ABW: 3.9%

			ABV: 5%

			I was expecting more like 6% ABV on this batch, and am thinking that the yeast just wasn't quite up to going for that long. I can't wait to crack open the first few bottles of this batch.

			Started and racked on my own, but [[User:Zahnnie:Zahnnie]] helped bottle.

Morrigu at 17:41, 19 October 2009

2009-10-19T17:41:23Z

← Older revision		Revision as of 17:41, 19 October 2009
Line 8:		Line 8:
	* 1 tsp irish moss		* 1 tsp irish moss

	Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes~~. Full boil was for an hour~~. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.		Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Full boil was for an hour. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.

	ISG: 1.048 @ 83F - 1.051 adjusted to 60F		ISG: 1.048 @ 83F - 1.051 adjusted to 60F

Morrigu at 20:45, 17 October 2009

2009-10-17T20:45:22Z

← Older revision		Revision as of 20:45, 17 October 2009
Line 3:		Line 3:
	* 1 can (3.3 lbs) light malt extract		* 1 can (3.3 lbs) light malt extract
	* 1 can (3.3 lbs) amber malt extract		* 1 can (3.3 lbs) amber malt extract
	* 1 tube Dry English Ale yeast		* 1 tube White Labs Dry English Ale yeast
	* 1 oz fuggle hops pellets		* 1 oz fuggle hops pellets
	* 1 oz soverign hops pellets		* 1 oz soverign hops pellets
	* 1 tsp irish moss		* 1 tsp irish moss

			Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Full boil was for an hour. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.

			ISG: 1.048 @ 83F - 1.051 adjusted to 60F

			Primary avg. temp 68-70F

			racked to secondary after 8 days (Wonderful color, great potential for the flavor too.)

			Secondary avg. temp 66-68F

Morrigu at 19:44, 14 October 2009

2009-10-14T19:44:51Z

← Older revision		Revision as of 19:44, 14 October 2009
Line 1:		Line 1:
	Ingredients:		Ingredients:

	1 can (3.3 lbs) light malt extract		* 1 can (3.3 lbs) light malt extract
	1 can (3.3 lbs) amber malt extract		* 1 can (3.3 lbs) amber malt extract
	1 tube Dry English Ale yeast		* 1 tube Dry English Ale yeast
	1 oz fuggle hops pellets		* 1 oz fuggle hops pellets
	1 oz soverign hops pellets		* 1 oz soverign hops pellets
	1 tsp irish moss		* 1 tsp irish moss

Morrigu: New page: Ingredients: 1 can (3.3 lbs) light malt extract 1 can (3.3 lbs) amber malt extract 1 tube Dry English Ale yeast 1 oz fuggle hops pellets 1 oz soverign hops pellets 1 tsp irish moss

2009-10-14T19:43:53Z

New page: Ingredients: 1 can (3.3 lbs) light malt extract 1 can (3.3 lbs) amber malt extract 1 tube Dry English Ale yeast 1 oz fuggle hops pellets 1 oz soverign hops pellets 1 tsp irish moss

New page

Ingredients:

1 can (3.3 lbs) light malt extract
1 can (3.3 lbs) amber malt extract
1 tube Dry English Ale yeast
1 oz fuggle hops pellets
1 oz soverign hops pellets
1 tsp irish moss