185 replies to this topic

[Gusso]

Black gold, Texas tea...

[positiveContact]

Oh boy if I wasn't on my phone I'd be posting the Porter chugging emoji.

[positiveContact]

I may have to modify my recipe slightly due to what I have left for ingredients.  a little more chocolate and a little less roasted barley.  I may also use C-100 instread of C-80 b/c why not?

[positiveContact]

so due to ingredients on hand I adjusted this slightly.

 

24lb 2-row

4 lb light munich

2 lb flaked oats

2 lb chocolate malt

1 lb roasted barley

0.5 lb C100 (labeled caramel but I treat cyrstal and caramel the same)

 

some magnum @ 60

3oz Willamette @ 5

 

total IBUs around 61

 

ferment on 34/70 this time (last time was diamond lager)

[positiveContact]

terrifying amount of grain in this

[Gusso]

Just had a pint. So nice in such a short amount of time. One of my wife's favorites, too.
You should try it with Lutra.

Edited by Gusso, 23 November 2021 - 04:13 PM.

[Gusso]

I don't know if it's from the dry Lutra or what. But my latest BP seems incredibly "creamy". Almost like a nitro.

[positiveContact]

efficiency was hurting today.  pre-boil (pre-sugar addition too) I was only at 52% :-/

[positiveContact]

Hopefully I just measured that incorrectly somehow but I'll have some idea on that when I take another reading before going into the fermenter.

[HVB]

Hopefully I just measured that incorrectly somehow but I'll have some idea on that when I take another reading before going into the fermenter.

That seems really low.  I thought you would be at 50% if you did not crush the grain.  I am going with operator error.

[positiveContact]

yeah, I can't see how it really could have happened.  crush looked crushed.  mash pH and temperature was fine.  my pre-boil volume was reasonable.  I guess that could leave an error when I measured the grain out???

Edited by Mando, 24 November 2021 - 11:27 AM.

[HVB]

I could see 65% but 52% is crazy to me

[positiveContact]

must have been operator error.

 

after sugar efficiency was 72% but that's not really accurate since the sugar is a guaranteed win.  real efficiency probably closer to what?  high 60s?  I would think for a big beer that's pretty reasonable.  no idea what I did wrong before....

[HVB]

you need and Easy Dens so you can just have the meter calculate it all for you

[positiveContact]

you know I'm too cheap for that fancy gadgetry!

 

yeast is ready to go.  maybe I'll pour off some of the beer on top.  maybe....

 

[positiveContact]

so I did pour some of the stuff out but I dunno if it would really matter.  probably less than a pint of liquid in total.

 

fermentation going strong this morning.  I love using fresh yeast

[positiveContact]

Temp controller at 64f for the last couple of days. Brewed a week ago. Still going!

Edited by Mando, 01 December 2021 - 09:53 AM.

[positiveContact]

Still outgassing at 64f and about 30psi. It has to stop eventually....

Edited by Mando, 02 December 2021 - 07:39 AM.

[HVB]

I don't know if it's from the dry Lutra or what. But my latest BP seems incredibly "creamy". Almost like a nitro.

 

I ordered more Verdant and got a pack of dry Lutra as well.  Are you adding an entire package when you start?  

[positiveContact]

I ordered more Verdant and got a pack of dry Lutra as well.  Are you adding an entire package when you start?  

 

I'm completely out of chocolate and roasted barley (the RB was from one of the first group buys I did with some folks here, so yes, you can keep using really old RB) due to this last batch.  I'm also thinking of picking up some Verdant and maybe some kind of dry kviek when I hit up my semi-local HBS in Nashua.

 

the lutra is pretty pricey for a pack of dry yeast (11g for $7.99!) but if you only need to pitch part of that pack for 10 gallons of beer I'd be fine with it.  I was originally thinking of trying the voss (lallemand) for a few bucks less.