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

Kegmobile 1.0

Alan Rules!

UPDATE: Paul's Pride

2009 Batch #10 - Paul's Pride ESB
Brewed: 12/6 OG: 1.060
Bottled: 1/3 FG: 1.012
ABV: 6.3% (oops)
Efficiency: 71.4%
Bottle yield: 27 12oz, 9 22oz, 2 750ml, 3 650ml
Primed @ ~1.3 CO2 volumes with ~1.0 oz cane sugar
Gold caps marked with a "E"

2009 Totals

10 batches for ~55 gallons. Had planned for an 11th on New Years Eve, but had to postpone due to the weather.

1. 5 Fellas Mild - January (cask conditioned)
2. Creekside Mild - February (cask conditioned)
3. Hoppy Wheat - May
   
4. Bitter - Memorial Day
5. Saison de Trubbel - July 4th
   
6. Hoppy Wheat - July
7. Harrrrvest Ale - September (10 Gallons)
   
8. Cascade Bitter - October (Llama Brew)
   
9. Poochie Porter - November
   
10. Paul's Pride ESB - December
    

Creekwater 2010

2010 Batch #1 - Porter
(brewed 01/02)



Got the first batch of the brew year under my belt today - it was supposed to be batch #11 of 2009, but mean ol' Jack Frost had other ideas. Today was essentially a re-brew of the Poochie Porter but with Willamette as opposed to East Kent Golding hops. I plan to use this batch as a fundraiser for the 2010 Creekside Chiller.

Brew day at Ryan's was, well... unique. I am not so sure the temps were above 25 all morning. Things were freezing on us; I'm not just talking about noses and fingers either. There was actual ice. If water got on anything, it froze... including the driveway. On the plus side, the immersion chiller was as efficient as ever, and the garage beers were nice and cold. Good times!!

It looks like I may have overshot my OG again, but it also looks like I may have a hydrometer issue. I'll have to remember to look into that.

No pics today; here are the vitals:

10 lbs.	Maris Otter Pale info
.5 lbs.	Crystal Malt 120°L info
.5 lbs.	American Black Patent info
0.3125 lbs.	American Chocolate Malt info
1 oz.	Willamette (Pellets, 5.3 %AA) boiled 60 min. info
1 oz.	Willamette (Pellets, 5.3 %AA) boiled 30 min. info
1 oz.	Willamette (Pellets, 5.3 %AA) boiled 5 min. info
Yeast :	Fermentis S-04 Safale S-04 info

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

The wort was a bit cooler then planned when I pitched the yeast, so I've got my primary bucket on the kitchen counter right now - Mel loves that.