What I'm brewing
Posted: Sat Aug 17, 2013 5:07 pm
Well
I've just (2 days ago) put my IPA into the keg to condition. It started life as a Festa Brew Pale Ale but I added 1oz of Cascade (pellets) in the secondary. It's OG was 1.056. After its 5 or so days in primary it got racked and I added the Cascade pellets.
It continued to ferment for 2.5 weeks before I thought it was about done. I duly took it to the basement where it was going to cool a bit and clear a bit more before I racked it. I noticed it was still bubbling slowly so I left it for another week down there.
On racking into a bin for bulk priming it measured at 1.005 SG. I added 3/4 cup of dextrose corn sugar (it worked just right with the last keg) and the SG went back up to 1.008.
Now, as far as I can figure it, I can add the 0.003 of sugar to my OG to work out my ABV as, if I understand it correctly, it should use that all up (if I'm talking a load of hoop, please tell me). That being the case it comes out thus:
OG 1.056 + 0.003 = 1.059 (at 22 deg C)
FG 1.005 (at 18 deg C)
I calculate that as 7.09% ABV
It doesn't have the West Coast citrus levels as I still find them a bit too high for my Brit palate. I was aiming for (still am) a nice traditional style of hoppy IPA that I enjoyed in the UK. I think that I have it.
It's still got 1.5 to 2 weeks keg conditioning before it goes into the keezer to chill.
I'm running the keezer at 4 to 7 deg C and the CO2 at 9psi. I tried it at 4psi and it was a little under carbonated.
If you are in Kingston in 3 weeks, give me a PM if you fancy a jar.
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Sat 17 Aug, 2300 ADT
Just started my Czech lager.
OG 1.054 at 20 deg C
Wyeast Czech Pils yeast pitched along with 40g of Saatz pellets into a Festa Brew European Pilsner base.
Once fermentation is firmly established it'll be lagered at 11-14 deg C.
I've just (2 days ago) put my IPA into the keg to condition. It started life as a Festa Brew Pale Ale but I added 1oz of Cascade (pellets) in the secondary. It's OG was 1.056. After its 5 or so days in primary it got racked and I added the Cascade pellets.
It continued to ferment for 2.5 weeks before I thought it was about done. I duly took it to the basement where it was going to cool a bit and clear a bit more before I racked it. I noticed it was still bubbling slowly so I left it for another week down there.
On racking into a bin for bulk priming it measured at 1.005 SG. I added 3/4 cup of dextrose corn sugar (it worked just right with the last keg) and the SG went back up to 1.008.
Now, as far as I can figure it, I can add the 0.003 of sugar to my OG to work out my ABV as, if I understand it correctly, it should use that all up (if I'm talking a load of hoop, please tell me). That being the case it comes out thus:
OG 1.056 + 0.003 = 1.059 (at 22 deg C)
FG 1.005 (at 18 deg C)
I calculate that as 7.09% ABV
It doesn't have the West Coast citrus levels as I still find them a bit too high for my Brit palate. I was aiming for (still am) a nice traditional style of hoppy IPA that I enjoyed in the UK. I think that I have it.
It's still got 1.5 to 2 weeks keg conditioning before it goes into the keezer to chill.
I'm running the keezer at 4 to 7 deg C and the CO2 at 9psi. I tried it at 4psi and it was a little under carbonated.
If you are in Kingston in 3 weeks, give me a PM if you fancy a jar.
-----
Sat 17 Aug, 2300 ADT
Just started my Czech lager.
OG 1.054 at 20 deg C
Wyeast Czech Pils yeast pitched along with 40g of Saatz pellets into a Festa Brew European Pilsner base.
Once fermentation is firmly established it'll be lagered at 11-14 deg C.