Batch 3 - Revision history

Morrigu: Updated what we did.

2010-01-01T21:50:18Z

Updated what we did.

← Older revision		Revision as of 21:50, 1 January 2010
Line 28:		Line 28:

	Three weeks later, pitched the champagne yeast. I followed the directions and added 1/4 cup of warm water to the yeast and let it sit for a couple of minutes, then added it to the fermenter. I was a little worried about over-priming, so I decided to let that yeast have a go at any sugars left before we prime and bottle.		Three weeks later, pitched the champagne yeast. I followed the directions and added 1/4 cup of warm water to the yeast and let it sit for a couple of minutes, then added it to the fermenter. I was a little worried about over-priming, so I decided to let that yeast have a go at any sugars left before we prime and bottle.

			A week after that, we added 5oz of priming sugar and bottled. The flavor is nice, very complex, and it's not as harsh as it was when I racked to secondary. Then again, it's had a month to condition. It's got a slightly sour finish, but that should go away with aging. I'll probably open a bottle in a month or so to see how it tastes. It's a pretty even clear brown, so it'll have a nice color. It's not quite as strong as I was expecting, but still clearly has a lot of alcohol in it. Certainly something to split with someone else. FG: 1.046 @ 63F, ABV estimate at 7-8% based on estimated IG of 1.1-1.11

	RedCat and I are splitting this one, and [[User:Zahnnie\|Zahnnie]] also helped start it.		RedCat and I are splitting this one, and [[User:Zahnnie\|Zahnnie]] also helped start it.
			RedCat and I bottled and split the batch pretty evenly.

Morrigu at 00:49, 29 December 2009

2009-12-29T00:49:28Z

← Older revision		Revision as of 00:49, 29 December 2009
Line 19:		Line 19:
	* 1 tsp allspice		* 1 tsp allspice
	* 1 12oz jar of molasses		* 1 12oz jar of molasses
			* 5 oz priming sugar

	Brought 4 gallons of water to 155F, turned off heat and soaked the grains for 35 minutes. Brought temperature up to ~180F, turned off heat, added malt extract. Brought to ~190F, added Spalt hops, set timer for 1 hour. At 30 minutes, added Kent Golding hops, at 4:45 remaining, added spices, molasses, Willamette hops and maltodextrine. Cooled the wort to ~90F, added cold water to 5 gallons (1/2 gallon), pitched yeast at ~86F. IG: 1.065 adjusted to 68F. (Probably wrong)		Brought 4 gallons of water to 155F, turned off heat and soaked the grains for 35 minutes. Brought temperature up to ~180F, turned off heat, added malt extract. Brought to ~190F, added Spalt hops, set timer for 1 hour. At 30 minutes, added Kent Golding hops, at 4:45 remaining, added spices, molasses, Willamette hops and maltodextrine. Cooled the wort to ~90F, added cold water to 5 gallons (1/2 gallon), pitched yeast at ~86F. IG: 1.065 adjusted to 68F. (Probably wrong)
Line 25:		Line 26:

	One week later racked to secondary and topped off with cold water. Almost a gallon of yeast at the bottom. Very strong, but will need aging.		One week later racked to secondary and topped off with cold water. Almost a gallon of yeast at the bottom. Very strong, but will need aging.

			Three weeks later, pitched the champagne yeast. I followed the directions and added 1/4 cup of warm water to the yeast and let it sit for a couple of minutes, then added it to the fermenter. I was a little worried about over-priming, so I decided to let that yeast have a go at any sugars left before we prime and bottle.

	RedCat and I are splitting this one, and [[User:Zahnnie\|Zahnnie]] also helped start it.		RedCat and I are splitting this one, and [[User:Zahnnie\|Zahnnie]] also helped start it.

Morrigu at 15:46, 9 December 2009

2009-12-09T15:46:24Z

← Older revision		Revision as of 15:46, 9 December 2009
Line 25:		Line 25:

	One week later racked to secondary and topped off with cold water. Almost a gallon of yeast at the bottom. Very strong, but will need aging.		One week later racked to secondary and topped off with cold water. Almost a gallon of yeast at the bottom. Very strong, but will need aging.

			RedCat and I are splitting this one, and [[User:Zahnnie\|Zahnnie]] also helped start it.

Morrigu at 01:45, 8 December 2009

2009-12-08T01:45:42Z

← Older revision		Revision as of 01:45, 8 December 2009
Line 15:		Line 15:
	* 2 packets of ale yeast		* 2 packets of ale yeast
	* 1 packet of champagne yeast		* 1 packet of champagne yeast
			* 1/2 tsp whole cloves
			* 1 TBS coriander
			* 1 tsp allspice
			* 1 12oz jar of molasses

	~~Still need~~ to ~~get~~:		Brought 4 gallons of water to 155F, turned off heat and soaked the grains for 35 minutes. Brought temperature up to ~180F, turned off heat, added malt extract. Brought to ~190F, added Spalt hops, set timer for 1 hour. At 30 minutes, added Kent Golding hops, at 4:45 remaining, added spices, molasses, Willamette hops and maltodextrine. Cooled the wort to ~90F, added cold water to 5 gallons (1/2 gallon), pitched yeast at ~86F. IG: 1.065 adjusted to 68F. (Probably wrong)
	* Molasses
	* Spices

	Fermentation ~~will also take a while~~, ~~probably more than a~~ week ~~in primary,~~ and ~~3 in secondary~~. ~~Double pitch the~~ yeast ~~for primary, and then pitch~~ the ~~champagne yeast late in secondary a couple of days before bottling~~. ~~It'll also want to condition in the bottle for longer than my previous batches~~, ~~at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out~~.		Fermentation was exceptionally vigorous, and bubbled some beer out the fermentation lock.

			One week later racked to secondary and topped off with cold water. Almost a gallon of yeast at the bottom. Very strong, but will need aging.

Morrigu at 04:02, 24 November 2009

2009-11-24T04:02:54Z

← Older revision		Revision as of 04:02, 24 November 2009
Line 2:		Line 2:

	* 1 can (3.3 lbs) of extra light malt extract		* 1 can (3.3 lbs) of extra light malt extract
	* ~~1 can~~ (3.3 lbs) of light malt extract		* 2 cans (6.6 lbs) of light malt extract
	* 1 can (3.3 lbs) of amber malt extract		* 1 can (3.3 lbs) of amber malt extract
	* 1 lbs crystal 40 malt		* 1 lbs crystal 40 malt

Morrigu at 03:42, 24 November 2009

2009-11-24T03:42:06Z

← Older revision		Revision as of 03:42, 24 November 2009
Line 1:		Line 1:
	We're going to try a batch of barley wine. ~~I'm still working on~~ the ~~recipe, though~~ the ~~advice I've gotten so far sounds like~~:		We're going to try a batch of barley wine. We got some advice at the brewing store and picked up the following ingredients:

	* 1 can (3.3 lbs) of extra light malt extract		* 1 can (3.3 lbs) of extra light malt extract
Line 10:		Line 10:
	* 2 oz Cherry Smoked malt		* 2 oz Cherry Smoked malt
	* 1/2 lbs maltodextrin		* 1/2 lbs maltodextrin
	* 1 lbs molasses
	* 2.5 oz Kent Golding hops pellets		* 2.5 oz Kent Golding hops pellets
	* 2.5 oz Willamette hops pellets		* 2.5 oz Willamette hops pellets
Line 17:		Line 16:
	* 1 packet of champagne yeast		* 1 packet of champagne yeast

	Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.		Still need to get:
			* Molasses
			* Spices

			Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. Double pitch the yeast for primary, and then pitch the champagne yeast late in secondary a couple of days before bottling. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.

Morrigu at 03:39, 24 November 2009

2009-11-24T03:39:59Z

← Older revision		Revision as of 03:39, 24 November 2009
Line 11:		Line 11:
	* 1/2 lbs maltodextrin		* 1/2 lbs maltodextrin
	* 1 lbs molasses		* 1 lbs molasses
	* 2.5 oz hops		* 2.5 oz Kent Golding hops pellets
	* 2.5 oz hops		* 2.5 oz Willamette hops pellets
	* 3 oz hops		* 3 oz Spalt hops pellets
	* 2 packets of ale yeast		* 2 packets of ale yeast
	* 1 packet of champagne yeast		* 1 packet of champagne yeast

	Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.		Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.

Morrigu at 03:17, 24 November 2009

2009-11-24T03:17:23Z

← Older revision		Revision as of 03:17, 24 November 2009
Line 5:		Line 5:
	* 1 can (3.3 lbs) of amber malt extract		* 1 can (3.3 lbs) of amber malt extract
	* 1 lbs crystal 40 malt		* 1 lbs crystal 40 malt
	* 1 lbs ~~other malts (Will list)~~		* 1/2 lbs Munich I malt
	* molasses		* 1 oz Roasted Barley malt
	* 8 oz hops		* 2 oz Black Patent malt
			* 2 oz Cherry Smoked malt
			* 1/2 lbs maltodextrin
			* 1 lbs molasses
			* 2.5 oz hops
			* 2.5 oz hops
			* 3 oz hops
	* 2 packets of ale yeast		* 2 packets of ale yeast
	* 1 packet of champagne yeast		* 1 packet of champagne yeast

	Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.		Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.

Morrigu at 03:05, 24 November 2009

2009-11-24T03:05:32Z

← Older revision		Revision as of 03:05, 24 November 2009
Line 1:		Line 1:
	We're going to try a batch of barley wine. I'm still working on the recipe, though the advice I've gotten so far sounds like:		We're going to try a batch of barley wine. I'm still working on the recipe, though the advice I've gotten so far sounds like:

	* ~~12-15lbs~~ light malt extract		* 1 can (3.3 lbs) of extra light malt extract
	* 1~~-2lbs~~ crystal malt		* 1 can (3.3 lbs) of light malt extract
	* 7-8 oz hops		* 1 can (3.3 lbs) of amber malt extract
	* 2 packets of champagne ~~or strong ale~~ yeast		* 1 lbs crystal 40 malt
			* 1 lbs other malts (Will list)
			* molasses
			* 8 oz hops
			* 2 packets of ale yeast
			* 1 packet of champagne yeast

	Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.		Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.

Morrigu: updated fermenting/aging times

2009-11-10T02:46:05Z

updated fermenting/aging times

← Older revision		Revision as of 02:46, 10 November 2009
Line 6:		Line 6:
	* 2 packets of champagne or strong ale yeast		* 2 packets of champagne or strong ale yeast

	Fermentation will also take a while, probably more than a week in primary, and 3 ~~or 4~~ in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 3. It should keep getting better with age too. I guess we'll find out.		Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.