12/5/2020 - Practice equals learning, right? Botched this one, used too much water and only came up with an OG of 1.052. This was due to an accident. While on my first sparge, I accidentally detached the false bottom from the mash tun while stirring. It became immediately clogged and I had to pour it through a strainer into the pot, not fun. Because of this, my final sparge time and temp was off. I fear oxidation because of the straining.
I ended up with probably 8.5 gallons of wort, which I had to boil using a second smaller pot since I only have a 8 gallon pot. I've done this before and it worked fine. I would just boil them down until they would fit in one pot and then start my 60 min boil.
But this time my final sparge was too much and I ended up throwing some away.
Another factor is that I'm now brewing in Maine rather than Colorado. Things are different at high altitudes, like for example how quickly a boil will evaporate.
Adjusted hops calculation to what was written on the hops packaging.
Pitched yeast starter cold right out of the fridge, wort was around 75-80 degrees.
6.5 gallon primary fermenter filled to top @ 48-50 degrees for two weeks, then lager @ 35 degrees for 6 weeks.
UPDATE - 12/18 - 1.013, was hoping for a little lower but I'll take it. Racked and lager @ 33 - 35 degrees. Hoping the FG will come down to 1.010 - 1.009 for a ABV north of 5.5%
UPDATE - 1/25 - We're gonna have to wait for a FG on this one because I forgot to take it in time. I plan to take the reading right from the tap and will leave it for a few days in case carbonation skews the reading.
Racked into keg and sugar primed according to calculator on this site. Will let it sit for at least two weeks at room temperature.
Lagered for 38 days @ 33 degrees
UPDATE - 2/13 - This was the first time I sugar primed anything, and I believe something went afoul. I used the calculator from this site and mixed 4 or so oz. of sugar into a few cups of boiling water, let cool, and poured it into the keg before filling. I let the keg sit at room temp for two weeks and tapped...Definitely flat, and possibly too sweet, like the sugar wasn't consumed, but this could be my imagination. I'm using the FG of 1.011, a few points less than when I racked it into the secondary.
After it got to temp and fully carbonated from the forced Co2, it's not half bad. Maybe a little oxidized (flat tasting) but it now holds a nice head and is definitely drinkable.
A few questions:
Is there some problem with naturally (sugar priming) carbonating kegs?
How can I get clearer beer?
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NEW Water Requirements:
Roktoberfest
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Water Requirements:
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Recipe Cost
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
$
Cost Per Barrel
$0.00
Cost Per Pint
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Total Cost
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