8-4-10
brewed up a kit on monday it was a brewers best Red ale.
The standard. 2 cans of malt, some grain. 8oz 120L, 1oz choc. 1Oz willamette 60, 1oz willamette 5min
I added the priming sugar in with it to as I am kegging ans will add a bit more alc. (not much tho)
when I was in the store buying I looked to see what yeast was with it. Nottingham. This was a good yeast.
Was.
The last few batches I used notty have been,, weird. I was gonna get a US-05 but I didnt.
Of course the notty doesnt take off after 2 days. Nothing. Just sitting there. So I went back and got a new pack. Dumped it in there last night and buy the time I went to bed she was chugging along nicley.
I think I learned my lesson with notty. Its gonna be US-05 from now on.
082110
just starting an oatmeal stout (different recipie)
-7lbs maris otter
-1 lbs flaked oats
-.5 lb roasted barley
-.5 lb chocolate malt
-.25 120 L
-.25 black patent
-1 oz of mt hood hops at 60 min
(i think next time I’m gonna add more maris otter)
need to add this one to the recipies section
heated my strike to 165 and doughed kept at 154. just where I wanted it.
strike = 4 gallons. got 2.5 out
sparge= filled to line where strike was filled to. 170 about 3.5 gallons
hoping to get 6 gallons out.
nice and black.
-My first year hops are ready now so I picked a handful and chucked them in too. Cascades.-
just 1 handfull at 60 aint gonna make no difference at all but I’ll know they are in there.
082910
Drinkin a Graff from last year. Real nice andsmooth. Not at all oxidized like Apple usually gets.
My fridge has been gone now for a week. Had to move all of the kegs downstairs to the basement.
Its 65 degrees down there so I need to jam 25 lbs of pressure into thekegs to keep them carbed. but that much will throw the glass right out of your hand when pouring. So I went and got 20 feet of beer line to knock the pressure down.\
It seems to be working. I fill the bottles up in the morning and chill em all day.
I think I have a new fridge coming sO I aint that worried. And Winter is soon approaching so stouts and porters are going in and those dont need much for carbonation so should be good for a while.
But I got to say that I have been drinking these Old Rasputin Russiaqn Imperial stouts. Daaaamn, I like these alot. I’m gonna have to look into crankin on of these out.
Gonna have to start drinkin the stuff I have stored for the summer I have lots of ciders andGraffs waiting. Gonna start bringing them upstairs.
brewed up a kit on monday it was a brewers best Red ale.
The standard. 2 cans of malt, some grain. 8oz 120L, 1oz choc. 1Oz willamette 60, 1oz willamette 5min
I added the priming sugar in with it to as I am kegging ans will add a bit more alc. (not much tho)
when I was in the store buying I looked to see what yeast was with it. Nottingham. This was a good yeast.
Was.
The last few batches I used notty have been,, weird. I was gonna get a US-05 but I didnt.
Of course the notty doesnt take off after 2 days. Nothing. Just sitting there. So I went back and got a new pack. Dumped it in there last night and buy the time I went to bed she was chugging along nicley.
I think I learned my lesson with notty. Its gonna be US-05 from now on.
082110
just starting an oatmeal stout (different recipie)
-7lbs maris otter
-1 lbs flaked oats
-.5 lb roasted barley
-.5 lb chocolate malt
-.25 120 L
-.25 black patent
-1 oz of mt hood hops at 60 min
(i think next time I’m gonna add more maris otter)
need to add this one to the recipies section
heated my strike to 165 and doughed kept at 154. just where I wanted it.
strike = 4 gallons. got 2.5 out
sparge= filled to line where strike was filled to. 170 about 3.5 gallons
hoping to get 6 gallons out.
nice and black.
-My first year hops are ready now so I picked a handful and chucked them in too. Cascades.-
just 1 handfull at 60 aint gonna make no difference at all but I’ll know they are in there.
082910
Drinkin a Graff from last year. Real nice andsmooth. Not at all oxidized like Apple usually gets.
My fridge has been gone now for a week. Had to move all of the kegs downstairs to the basement.
Its 65 degrees down there so I need to jam 25 lbs of pressure into thekegs to keep them carbed. but that much will throw the glass right out of your hand when pouring. So I went and got 20 feet of beer line to knock the pressure down.\
It seems to be working. I fill the bottles up in the morning and chill em all day.
I think I have a new fridge coming sO I aint that worried. And Winter is soon approaching so stouts and porters are going in and those dont need much for carbonation so should be good for a while.
But I got to say that I have been drinking these Old Rasputin Russiaqn Imperial stouts. Daaaamn, I like these alot. I’m gonna have to look into crankin on of these out.
Gonna have to start drinkin the stuff I have stored for the summer I have lots of ciders andGraffs waiting. Gonna start bringing them upstairs.
9stripe Brewing 