Schooner Results

The Peach Blossom Mead, Southern Pleasure, took third place this year there. Glad I was finally able to place at this competition, its a tough one!

Irish Stout

Sept 25th
Brewing an Irish Stout
6.5 pounds of Maris Otter
1 pound 300L roasted barley
1 pound of flaked barley
2 ounces of Fuggles hops at 60 minutes.
Wyeast Irish Ale yeast
Simple recipe, hope to brew an Irish Red on the yeast cake.
Racking to secondary today. Will add isenglass, keg in a week!

Another cider!

Mixed 4 gallons of Indian Summer cider (saw it a Wally World for under 4 bucks a gallon) with 4 pounds of light brown sugar. Added 12 ounces of crab apple cider. Hoping this will make a decent New England Cider. Time will tell.

Work Day

Yesterday at work, Josh and I brewed 15 gallons of Rye Twist! Its sitting in Josh's office now (the room is an ice box) fermenting away. Keith Guller (one of the owners) wanted us to donate a Brewhemoth and Penrose Kettle to a charity event in October, and suggested we serve some homebrew made in them. End result, a great day at work!
This was dry hopped Tuesday with three ounces of cascade. We will pull the cascade out on Monday, hopefully keg the end of next week.

Second runnings

Ran off another 6 gallons of wort off the barleywine. It came in at 1032 after the boil. Made this bitter an all Fuggles model, with one ounce at 60 minutes, 1/2 ounce at 15 and an ounce at knock out. I put the new wyeast str/

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Wyeast 1945 NB NeoBritannia

Item No: Y1945

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Availability: Out of stock.

$6.25

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Quick Overview

Product Description

This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. Excellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile.

Additional Information

Manufacturer	Wyeast
Yeast Format	Liquid
Yeast Type	Ale
Yeast Origin/Influence	British Isles
Min Fermenting Temp	66
Max Fermenting Temp	74
Flocculation	Medium-High
Min Attenuation %	72
Max Attenuation %	77

ain

Glad I ordered when I did!

Kegged this one today, the 23rd.

Sue's Brew

Started 9/11

20 pounds of Maris Otter
1/2 pound of victory
1 lb med crystal (65L)
1 lb dark wheat
mashed at 148 for 60 minutes.
Collect 7.5 gallons of wort
90 minute boil,
2 oz EKG 60 minutes
1 oz EKG 15 minutes
1 oz EKG at 3 minutes
Ferment on yeast cake from ESB (Wyeast 1968)

The following morning, there is three inches of foam on top and its bubbling away like mad!
Racked onto 1.25 ounces of EKG today. The fg is at 1.017 and it tasted great!
9-28 racked into a keg today. It'll be ready to drink by Christmas.

Brickyard Cider

5 gallons of Brickyard cider (blend of Paula Reds and Galas)
1 pound light brown sugar
1 pound clover honey
Wyeast 4766 Cider Yeast
Fermenting at 68 degrees

The key to this is the yeast. While my choice looks obvious, there are many people who choose other yeasts.
Racked to keg, fg at 1.000, tasty, let it clear and age.

Perry

Recipe
5 gallons of pear juice
1 1/4 pounds white sugar
Wyeast 4766 Cider Yeast

The pear juice came in at 1050, added enough sugar to raise it to 1060.
Fermenting at 68 degrees
Racked to keg, og is at 1.006, very tasty. In 6 months to a year, I'll be in heaven drinking this!

Time to get busy!

Returned from Iowa, have a batch of Perry to start, and a batch of Cider (mix of Paula Reds and Galas). Also need to start brewing in earnest, getting a bit low on the taps!