Saturday, October 25, 2014

Special Bitter

Brewing a special bitter. Here's the recipe:
10 gallon batch

16 pounds of Golden Promise
1 pound of 135L Crystal Malt

Adding West Golding
2 oz  at 60
2 oz at 45
1 oz at 0

Fermenting on Wyeast 1968

Sunday, October 19, 2014

Cherry mead

The last of the honey (12-15 pounds) and the cherries (20 pounds) are mixed together with two packets of 71B-1122. Tasty results are expected! On day 2 the gravity is 1.138! Fermenting away nicely, by no means total volume. When the cherry flavor peaks, I'll rack to secondary and most likely will have to add a gallon of water!

Thursday, October 16, 2014


Started it tonight,
So far
7 pounds of honey
3 gallons of apple juice
On cider yeast.
Might increase this to a 5 gallon batch.Converted this to a 5 gallon batch on 10/17

Thursday, October 9, 2014

Gooseberry Mead

5 gallon batch
12 pounds of honey (Creve Couere)
to 5 gallons
2 packs of 71B-1122

Sack Mead

5 gallon batch
15 pounds of Creve Couere Honey
1 tsp Fermaid
2 packets of Red Star Montrachet Yeast

Wednesday, October 8, 2014

Cranberry Mead

9 pounds of Susan's honey
Lngiers Cranberry juice to 3 gallons
2 packets of D-47
OG 1180
Hoping it goes to Sweet/Tart most likely fg of 1030.

Saturday, October 4, 2014

Cider batch 2

Put the second batch on the yeast from batch 1. This one is 5 gallons of apple juice, 2.5 pounds of honey. Will be back sweetened.

Wednesday, September 24, 2014

Pumpkin Saison

Did a week day brew, a 5 gallon batch of Pumpkin Ale. Monday night, I toasted one pound of Golden Promise and 3 15 ounce cans of pureed pumpkin. Tuesday night brewed.
10 pounds of Golden Promise
1 pound of Carastan
1 pound of Toasted malt
45 ounces of toasted pumpkin puree
mashed at 157 for 75 minutes
Boiled for one hour
a half ounce of Belma hops 60 minutes
2 teaspoons of Pumpkin Pie Spice at 10
fermenting at 70 with Bella Saison yeast

My grandson, Owen, helped with this batch. When we tasted the wort, he said he liked it, when asked what it tasted like, he said sweet pumpkin.

Sunday, September 21, 2014


Started a cider on 9/20. A very much out of date vial of White Labs Cider yeast, But I've brought it to life. A half gallon starter yesterday, went from 1050 to 1010 overnight, added two gallons of cider the 21st, a.m. will add 1 pound each brown sugar and honey and the rest of the apple juice this afternoon. I will let this batch finish dry then start another batch on the yeast cake to make a sweet cider for the kids.

Sunday, September 14, 2014

Irish Stout!

Ten gallon batch!

18 pounds of English Pale (Maris Otter and Golden Promise)
2 pounds roasted barley
2 1/4 pounds rolled barley

2 ounces Chinook for 60
Fermenting on Chico Yeast at 68 degrees

Sunday, August 24, 2014

Petit Saison

A five gallon batch going, using Northern Brewers all grain kit, was actually cheaper than buying the base grain (not my normal base) and the specialties and needed hops. Wish it luck!
Kegged on 9-18, the tasting was very good, spicy, light, a thirst quencher!

Tuesday, July 22, 2014

Its About Time

Special Bitter
10 pounds Maris Otter
12 ounces 135L Crystal
No Sparge, mashed at 152
.5 oz Northdown at 60
.5 oz Target at 30
1 oz EKG at 15
Irish Moss at 15
Fermented on WL 005 at 62

Tuesday, April 1, 2014

Heating/cooling coils

This is the heating and cooling coil. Using this with the Brewhemoth allows me total temperature control, regardless if the shop is too cold or too hot to maintain the ideal fermenting temperature.
A couple short videos....   and  
The shop has been between 41 degrees and 74 since brew day and the beer has been held where I want it.

Wiring a dual temperature control for the heating/cooling coil

As the diagram shows, wiring up the dual temperature control is quite easy. Remember to remove the "tangs" that connect the screws on each side of the outlet. This allows each plug to receive an independent circuit.

Thursday, March 13, 2014

Fermenting when the temperature fluctuates

Like many homebrewers, I would rather ferment outside the house, most in a garage, some in a shed (brewhouse). We also do not want to heat them. In the summer, it is simple to set up a cooling system, in the winter a way to warm. But what about spring and fall? Nightime temps can drop into the 30's, daytime in the 70's. Too cold or too hot to ferment a beer at the preferred temperature. We (at Brewhemoth central) have come up with the perfect solution, a dual set of tubes that can go into the Brewhemoth, one that can chill the wort when needed, the other can be heated when needed. Will be tested next week with a batch of American Pale ale. Here is a picture of it half done.

Photo: Sully, our illustrious welder, has made the first heating cooling coil!And here is it finished.....
And the top
Carefully marked so the proper hoses go on the right line!