UPDATE: Poochie Porter

2010 Batch #10 - Poochie Porter (keg010)
Brewed: 11/26 OG: 1.053
Kegged: 12/5FG: 1.016
ABV: 4.9% ABV
Efficiency: 64.9 %
Force carbed @ 30psi for ~21 hours
Served @ ~10psi

I used Mr. Green for this one!

Poochie Porter v2.0

2010 Batch #10 - Porter
(brewed 11/26)





I love brewing on holidays! Though not an actual holiday, I was off work today so it sure felt like one. I celebrated by brewing a black ale, and drinking Black Fridays - good times.

I ran out of propane about 30 minutes in - oops. Good thing CVS is so close...

10 lbs.	Maris Otter Pale info
1 lbs.	Crystal Malt 60°L info
.5 lbs.	British Black Patent info
4 oz.	English Chocolate Malt info
1 oz.	East Kent Goldings (Pellets, 4.7 %AA) boiled 60 min. info
1 oz.	East Kent Goldings (Pellets, 4.7 %AA) boiled 30 min. info
1 oz.	East Kent Goldings (Pellets, 4.7 %AA) boiled 5 min. info
Yeast :	Fermentis S-04 Safale S-04 info

Mash: 156 for 45mins 180 for 10 mins

UPDATE: Lightbulb (HPA)

2010 Batch #9 - Haus Pale Ale (keg009)
Brewed: 11/6 OG: ??? (have to check my notes)
Kegged: 11/19 FG: ??? (~1.006)
ABV: ??? (~ 5% ABV)
Efficiency: TBD
Force carbed @ 30psi for ~24 hours
Served @ ~10psi



Brewed @ Dubbel Dachs with Edwin, only one pic from this brew day... go figure. Ryan hooked me up with the hops: he's a good guy.

I missed my gravity on brew day by a full point - but I was way over on my volume. Forgot to take my final gravity until after I kegged it (and cranked it up to 30psi) so I just drew a sample from the tap... but who knows how accurate it was at that point - there was still some cleaner in the line too.

Oh well... this is pretty much a sample brew for me anyway. I am not so sure how I feel about the style at this point. I am hoping this batch will sway my opinion one way or the other.

8 lbs. American 2-row
2 lbs. American Vienna
.5 lbs. Crystal Malt 60°L
1 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 60 min.
.5 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 30 min.
.25 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 15 min.
.25 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 5 min.
Yeast : Fermentis US-05 Safale US-05 info

I took pretty crappy notes, and do not even have the final recipe saved in beer tools or on my HDD. So.... yeah, there's that.

UPDATE: Llama Bitter 3

2010 Batch #8 - Llama Bitter 3 (keg008)
Brewed: 10/24 OG: 1.039
Kegged: 11/6 FG: 1.002
ABV: 4.9%
Efficiency: TBD
Force carbed @ 30psi for ~24 hours
Served @ ~8psi

This was on tap at home for two weeks for quality control purposes before being served at the 2010 Tag Finale on 11/21.

Llama Bitter 3

2010 Batch #8 - Ordinary Bitter
(brewed 10/24)

UPDATE: It was a successful brewday! I've got high hopes for this one.




The tradition continues... this will be the third iteration of Llama Piss (as it has affectionately come to be known). This year's tag finale is on November 21st... and the beer shall be kegged.

I went to Scotzin's with two different Haus Pale Ale recipes in hand, but decided to roll with something I know... and winged a bitter recipe from memory. I shorted myself by about a pound of base grain. Lucky for me though, I still have a pound of LuWest Turbinado sugar laying around that will fill the void nicely (thanks Team!) Off we go...

	5.5 lbs.	Maris Otter Pale info
	0.5 lbs.	Crystal Malt 60°L info
	1.0 lbs.	Turbinado Sugar info
	1.0 oz.	East Kent Goldings (Pellets, 4.5 %AA) boiled 60 min. info
	0.5 oz.	East Kent Goldings (Pellets, 4.5 %AA) boiled 30 min. info
	0.5 oz.	East Kent Goldings (Pellets, 4.5 %AA) boiled 5 min. info
	2 tsp.	Irish Moss (15 mins)
	2 tsp.	Yeast Nutrient (15 mins)
	Yeast :	Fermentis S-04 Safale S-04 info

Mash: 45 mins @ 151 w/ 2 gallons (the temp dropped into the 140's) 10 mins @ 170 w/2.5 gallons 10 mins @ 170 w/3 gallons

UPDATE: Patersbier v2.0

2010 Batch #7 - Patersbier (keg007)
Brewed: 7/03 OG: 1.042
Kegged: 7/31 FG: 1.002
ABV: 5.3%
Efficiency: TBD
Force carbed @ 30psi for ~24 hours
Served @ ~11psi

UPDATE: Paul's Pride v4.0

2010 Batch #6 - ESB (Keg006)
Brewed: 6/26 OG: 1.050
Kegged: 7/10 FG: 1.012
ABV: 5.2%
Efficiency: TBD
Force carbed @ 30psi for 24 hours
Served @ ~8psi

Bottle yield: 4 12oz
Primed w/ 3 Muntons CarbTabs
Gold caps marked with a "E3"

On the Left:

The one on the right is empty :(

Patersbier v2.0

2010 Batch #7 - Patersbier
Brewed 07/03/2010 @ Ryan's new place.

I forgot the manifold for my mash tun.... oops. Check out the substitute that Ryan and I came up with:

It was ugly, but it held up. Results TBD.

9 lbs.	Pilsen Malt info
1 oz.	Hallertau Tradition (Pellets, 5.8 %AA) boiled 60 min. info
.5 oz.	Czech Saaz (Pellets, 3.2 %AA) boiled 10 min. info
Yeast :	White Labs WLP530 Abbey Ale info

P.S. I love brewing on holidays.

Paul's Pride v4.0

2010 Batch #6 - ESB
Brewed 06/26/2010 @ Ryan's new place.

10 lbs.	Maris Otter Pale info
1 lbs.	Crystal Malt 60°L info
1.5 oz.	East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min. info
.5 oz.	Willamette (Pellets, 5.30 %AA) boiled 20 min. info
.5 oz.	Willamette (Pellets, 5.30 %AA) boiled 1 min. info
.5 oz.	East Kent Goldings (Pellets, 5.00 %AA) boiled 1 min. info
Yeast :	Fermentis S-04 Safale S-04 info

1st time brewing in over two months - I was rusty; hit mash temps, but was low on SG, final volume a bit high... I even forgot my camera.

P.S. fn Ghana.

UPDATE: Patersbier

2010 Batch #4 - Patersbier (keg005)
Brewed: 3/28 OG: 1.042
Racked: 4/17 SG: 1.004
Kegged: 5/05 FG: 1.004
ABV: 4.9%
Efficiency: TBD
Force carbed @ 30psi for 23 hours
Served @ ~11psi

Wow, the sample of this one was stellar - tasty and crystal clear. I have a yeasty growler left over from when I racked to secondary, hopefully that will serve as a sufficient starter for Patersbeir v2.0 which is now on deck!

On the left:

UPDATE: Allie Torenta

2010 Batch #5 - Hoppy Wheat (keg004)
Brewed: 4/10 OG: 1.046
Kegged: 4/22 FG: 1.006
ABV: 5.3%
Efficiency: TBD
Force carbed @ 30psi for 22 hours
Served @ ~11psi

Oops - guess who overflowed his keg last night .

I had about 5.5 gallons in my fermentor, and after the patersbeir cluster#@&*, I was focusing on not repeating that error rather than filling the keg. Oh well, it was not that bad to clean up... and I've got a little less than a half gallon in a growler now as a result - wonder what I should do with that?

on the right


P.S. the patersbeir is still in secondary.

Allie Torenta Wheat (aka Hoppy Wheat - take 4)

2010 Batch #5 - Hoppy Wheat
Brewed 04/10/2010 @ Ryan's

7 lbs.	German 2-row Pils info
3 lbs.	White Wheat Malt info
.5 lbs.	Crystal Malt 20°L info
.25 oz.	Columbus (Pellets, 14.2 %AA) boiled 50 min. info
.75 oz.	Columbus (Pellets, 14.2 %AA) boiled 15 min. info
1 oz.	Columbus (Pellets, 14.2 %AA) boiled 1 min. info
Yeast :	Fermentis US-05 Safale US-05 info

I've brewed this one enough to give it a name, so upon returning home from Ryan's, I asked Ella for a good name for this beer. Without hesitation, she replied, "Allie Torenta!" I have no idea where she got that name, and have no idea what it means... but she was passionate about it, and recalled the same name when I asked her (unprompted) the next day. So "Allie Torenta" it is! Future spelling TBD, but I have no problem rolling as is for now.

UPDATE: Cascade Bitter2

2010 Batch #3 - Best Bitter (keg003)
Brewed: 3/7 OG: 1.045
Kegged: 3/27 FG: 1.010
ABV: 4.5%
Efficiency: TBD
Force carbed @ 30psi for 19 hours
Served @ ~7psi


I had some fermentation issues with this one - it was still a bit green one day after force carbing.

Patersbier - On Deck

2010 Batch #4 - Patersbier
Brewed 03/28/2010

Per the internet

Most Trappist breweries also feature a lower-alcohol "patersbier" or "fathers' beer" that is only available locally. This variety is designed to be consumed by the monks themselves, although it is sometimes offered at the monastery's on-site café. Examples include Chimay Dorée and Petite Orval.

My interpretation is based on the Northern Brewer version:

Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks' session beer.

Looks like it should be a pretty simple brew day:

9 lbs.	Pilsen Malt info
1 oz.	Hallertau Tradition (Pellets, 5.8 %AA) boiled 60 min. info
.5 oz.	Czech Saaz (Pellets, 3.2 %AA) boiled 10 min. info
Yeast :	White Labs WLP530 Abbey Ale info

Mash Schedule * 147° F for 60 minutes

	Predicted	Blonde Ale	Compliance
Original Gravity	1.044	1.038 - 1.054	100 %
Terminal Gravity	1.010	1.008 - 1.013	100 %
Color	2.88 °SRM	3.00 - 6.00 °SRM	96 %
Bitterness	32.1 IBU	15.00 - 28.00 IBU	68 %
Alcohol (%volume)	4.4 %	3.80 - 5.50 %	100 %
			93 % overall

Noseporn (aka Cascade Bitter2)

2010 Batch #3 - Best Bitter
(brewed 03/07)


Sunday was a Bitter Brewday @ the DubbelDachs brewhaus. Things went well for the most part - but I somehow managed to miss a gallon of sparge water, so my final volume was low. I went with a 45 minute boil in an attempt to limit the boil off.

Oh, and Ryan rules - thanks for the pizza and free hops!

Anyway, we'll just have to wait and see how this one turns out... but I will not be waiting too long, as I plan on kegging this one next weekend.

Here is the recipe that was altered on the go:

7 lbs.	Maris Otter Pale info
.5 lbs.	Crystal Malt 60°L info
.125 lbs.	American Chocolate Malt info
1 oz.	Cascade (Whole, 5.70 %AA) boiled 45 min. info
1 oz.	Cascade (Whole, 5.7 %AA) boiled 17 min. info
Yeast :	Fermentis S-04 Safale S-04 info

Mash Schedule * 156° F for 45 minutes * 170° F for 10 minutes

Edwin's photos here

UPDATE: Project Kegger-Jay-tor

I pulled my first pint last night... and kegged my second beer!!

UPDATE: Hop Dunkel

2010 Batch #2 - Hop Dunkel (keg002)
Brewed: 1/16 OG: 1.0nn (I can't find my notes)
Kegged: 1/28 FG: 1.010
ABV: I dunno, maybe 5%
Efficiency: TBD
Force carbed @ 30psi for 24 hours
Served @ ~10psi
Kicked: 3/6 :(

dos kegs

(^click that too^)

UPDATE: Creekwater Porter

2010 Batch #1 - Porter (keg001)
Brewed: 1/2 OG: 1.060
Kegged: 1/27 FG: 1.020 (mashed @ ~157°)
ABV: 5.3%
Efficiency: TBD
Force carbed @ 30psi for 24 hours
Served @ 10psi (until the Ice Bowl!)

and so it begins... I am a kegger now

(^click that^)

Project Kegger-Jay-tor

This is still a work in progress, but I picked up a used fridge from craigslist back in October and, with some help from Ryan, finally got around to drilling a few holes in it over my Christmas vacation. I got a two antique PBR tap handles (with actual blue ribbons in them) from my grandfather, and will proudly give them a good home. Thank you Pop-pop.

I've still got a little bit of work to do, and I definitely need to get my hands on a CO2 tank and regulator, but now that I've got me some cornies, I am all but set. I plan on posting a final parts list once everything is complete. Not sure if I want to tally the total cost though

Oh, and a drip tray... I need a drip tray too.

Here she is in her current glory.

Hop Dunkel

2010 Batch #2 - Dunkelweizen
(brewed 01/16)

SOGO Brewday v2.0 is scheduled for January 16th at Nick's house in Pottsvegas. I was not sure what to brew, so I kind of took the easy way out when I decided to try and turn my Hoppy Wheat into a hoppy dunkelweizen. Style guidelines be damned, the hop profile works, so I am rolling with it. Hop Dunkel it is!

I have no idea what to expect with this one, but I am sure that brewing it will be fun!

7 lbs.	German Vienna info
3 lbs.	White Wheat Malt info
8 oz.	Crystal Malt 60°L info
5 oz.	American Chocolate Malt info
.25 oz.	Columbus (Pellets, 14.2 %AA) boiled 60 min. info
.75 oz.	Columbus (Pellets, 14.2 %AA) boiled 15 min. info
1 oz.	Columbus (Pellets, 14.2 %AA) boiled 5 min. info
Yeast :	Fermentis US-05 Safale US-05 info

	Predicted	Dunkelweizen	Compliance
Original Gravity	1.053	1.044 - 1.056	100 %
Terminal Gravity	1.012	1.010 - 1.014	100 %
Color	17.39 °SRM	13.00 - 23.00 °SRM	100 %
Bitterness	37.6 IBU	10.00 - 18.00 IBU	0 %
Alcohol (%volume)	5.4 %	4.30 - 5.60 %	100 %
			80 % overall