Lucas and I are both planning our batches for next weekend. Will there be yeast available from anyone's batch? I have a 5 gallon better bottle if you need a secondary vessel to rack into.
If there is ever a point when any used trub is going to be tossed out, please let me know. I'd love to wash and repitch it, and would be happy to wash and return it when I'm finished using it. And of course I'd be very happy to bring some finished product to the club as well.
Jeff, when you add in the sugar, mix it with a 1/2 gallon of water both times and pour all of it in. THat will even out your gravity.
Is there anyone who will be fermenting this in a bucket? If so, at peak fermentation you should scoop a couple pints of the krausen (yeasty foam at the top) and throw it in Bill fermentor to see if we cant get his to ferment out more.
Did you hang on to/wash your yeast? It appears that there's at least enough for one more pitch from James's batch, but either Lucas or I will need yeast...
When I was there tuesday it looked like there was a thin someting forming on that yeast. Not sure if it was bad or not, but probably not worth the risk. I would just make some new starters.
Ken, I would leave it on for a full 2 weeks.
Also, the barrel appeared to be leaking out one spot on the bottom half. The minerals seem to be forming in one spot and the barrel under it was wet.
Adam, I'm stopping by the brew house this morning to add my first round of candi syrup and donate some krausen to Bill's batch. If you like, I can bring my stir plate and a flask for you to use.
I brewed this on Saturday. Efficiency was a bit high, so gravity was 1.084 into the fermenters (before sugar additions).
I hadn't yet prepared a starter, so I put my fermenter into the lager fridge overnight after chilling. I made a 2L starter from 50/50 diluted wort (for a gravity of appx 1.042), and ran it on the stir plate for 24 hours before pitching it at high krausen. The wort was approximately 62* when I pitched yesterday afternoon; hopefully it hasn't gotten too hot with the warm temps today.
Let's try and get the rest of the batches finished so that we can get this in the barrel! Everyone who hasn't yet brewed, please let me know when you plan on brewing. I should have a nice (hopefully healthy) yeast cake in 5-10 days to share. I just put my second addition of sugar in, so it might ferment out by this weekend.
hi, I'd like to brew this on Wednesday/Thursday. You think you'll have any yeast by then Adam or anyone else? If not, I can go ahead and buy a pack and make a starter. Let me know. Who all is left?>
Mine is down from 1.095 (estimated after the sugar additions) to 1.020. I'll let it ride for another week and then rack it to secondary. At that time, I'll harvest the yeast for anyone else who wants it.
I got really untypically bad numbers and I'm assuming it's cause I changed my normal routine to match the recipe. I usually mash less, sparge more, and boil down with better results. Only got 1.079 with less than 5 gallons, probably 4.25. This means after fermentation I'll only have less than 4.
Is Chuck's batch forthcoming? From my experience you need 13 batches to fill the barrel just because most everyone will have less than 5 gallons.
The aromatic is in the hot box presently but there's only enough to do like 3 more batches. If anyone needs more after that, we should break into some of Iggi's, he has plenty.
1.079 is not awful, since the recipe is for 1.077 into the fermenter. Remember that you'll get .064/gallon of sugar from the 2 lbs of candi that you'll add during fermentation.
I racked my beer to secondary yesterday, and my yeast slurry is in a quart mason jar in the white fridge marked Wyeast 3787. Should be good for at least two beers' worth.
All, I came in and took the slurry today. I'm planning two brews with it, one lighter and one darker. I'll make sure to bring some to a monthly meeting. Thanks again!!! Josh
What's the status on your batches? We need to get this in the barrel ASAP; we've had batches sitting in secondary for more than a month now. If you don't think you can do it anymore, let me know and we'll try to find a sub.
Chuck, if you've got the time after recovering from the build days, I think we'll probably need your batch.
bee tee dubs, anyone know about my pils malt that was offered for the brew? one day, Dave and I found grain spilled all over the back and Daniel vaguely remembers the plastic bin it was in, in the trash.
I threw away a bucket of Nillo's that the lid have caved in and mice had turned into a nest. But it was not yours or even on your side of the storage system. (It was next to mine, which is why I noticed.)
There was a strorage bin with some grain in it that we threw out in the first loft clean out wehn we were first creating the stoage bays about 6 months ago. Mice had got in that too and pooped everywhere. It was unlabled so I do not know whoes it was. It was not a bucket or something other storage system that sealed well. Just a standard horizontal bin.
I know Adam bought a sack of Pils malt for this barrel that was loacted in the metal bins of daves. I dont think anyone would have used your Pil grain for the Westy. There was some speciality grain that I think we were going to use from you, but I am not sure if it in fact was.
Will do, thanks Adam!
Lucas and I are both planning our batches for next weekend. Will there be yeast available from anyone's batch? I have a 5 gallon better bottle if you need a secondary vessel to rack into.
I'll be at the BH this weekend if anyone has any left over that I can make a starter for.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
If there is ever a point when any used trub is going to be tossed out, please let me know. I'd love to wash and repitch it, and would be happy to wash and return it when I'm finished using it. And of course I'd be very happy to bring some finished product to the club as well.
Transfered to secondary yesterday. got a gravity reading of 1.042.
The emperor is not as forgiving as i am
So, I only ended up getting four gallons in the fermenter with a gravity reading of 1.099. Sure did taste good...
Jeff, when you add in the sugar, mix it with a 1/2 gallon of water both times and pour all of it in. THat will even out your gravity.
Is there anyone who will be fermenting this in a bucket? If so, at peak fermentation you should scoop a couple pints of the krausen (yeasty foam at the top) and throw it in Bill fermentor to see if we cant get his to ferment out more.
Will do! My batch is in a bucket, but I'm not sure if I'll make it by the brewhouse before Thursday....
Bill is going to be there tuesday, is your fermentor labeled? Are you OK with us pulling some yeast from yours?
Of course, no problem. My bucket is on the bottom left side shelf towards the back. It's labelled Jeff W Westy Clone or something like that.
Speaking of yeast, is there any yeast available for Lucas's and my batches? We're brewing this weekend.
Bill,
Did you hang on to/wash your yeast? It appears that there's at least enough for one more pitch from James's batch, but either Lucas or I will need yeast...
-Adam
James, I added my D2 Candi tonight. When can folks expect my yeast to be washed and gifted? Thanks!
When I was there tuesday it looked like there was a thin someting forming on that yeast. Not sure if it was bad or not, but probably not worth the risk. I would just make some new starters.
Ken, I would leave it on for a full 2 weeks.
Also, the barrel appeared to be leaking out one spot on the bottom half. The minerals seem to be forming in one spot and the barrel under it was wet.
Oh balls. Perhaps I will put off brewing this until I can use somebody's yeast... My stirplate/flask is already engaged with another starter.
Adam, I'm stopping by the brew house this morning to add my first round of candi syrup and donate some krausen to Bill's batch. If you like, I can bring my stir plate and a flask for you to use.
Jeff,
Any chance you'll be stopping by tomorrow morning and can bring your flask?
I brought the stir plate and flask today and left them just in case. They're in a brown paper bag in my first storage space.
I brought the stir plate and flask today and left them just in case. They're in a brown paper bag in my first storage space.
I brewed this on Saturday. Efficiency was a bit high, so gravity was 1.084 into the fermenters (before sugar additions).
I hadn't yet prepared a starter, so I put my fermenter into the lager fridge overnight after chilling. I made a 2L starter from 50/50 diluted wort (for a gravity of appx 1.042), and ran it on the stir plate for 24 hours before pitching it at high krausen. The wort was approximately 62* when I pitched yesterday afternoon; hopefully it hasn't gotten too hot with the warm temps today.
-Adam
Hey all,
Let's try and get the rest of the batches finished so that we can get this in the barrel! Everyone who hasn't yet brewed, please let me know when you plan on brewing. I should have a nice (hopefully healthy) yeast cake in 5-10 days to share. I just put my second addition of sugar in, so it might ferment out by this weekend.
Thanks.
-Adam
hi, I'd like to brew this on Wednesday/Thursday. You think you'll have any yeast by then Adam or anyone else? If not, I can go ahead and buy a pack and make a starter. Let me know. Who all is left?>
Okay, I transferred my batch off the trub this morning. It tastes great and ended up at 1.018.
Dan, I saved the yeast for you. It's on the top shelf in the off-white fridge; labelled Westy Yeast.
Mine is down from 1.095 (estimated after the sugar additions) to 1.020. I'll let it ride for another week and then rack it to secondary. At that time, I'll harvest the yeast for anyone else who wants it.
Mine is ready for the barrel, I measured it at 1.010 last Thursday.
Daniel,
After you brew, could you leave your aromatic in the hot box? Then (finally) all of the ingredients save for the hops will be in the hot box.
Thanks.
-Adam
I got really untypically bad numbers and I'm assuming it's cause I changed my normal routine to match the recipe. I usually mash less, sparge more, and boil down with better results. Only got 1.079 with less than 5 gallons, probably 4.25. This means after fermentation I'll only have less than 4.
Is Chuck's batch forthcoming? From my experience you need 13 batches to fill the barrel just because most everyone will have less than 5 gallons.
The aromatic is in the hot box presently but there's only enough to do like 3 more batches. If anyone needs more after that, we should break into some of Iggi's, he has plenty.
Dan,
1.079 is not awful, since the recipe is for 1.077 into the fermenter. Remember that you'll get .064/gallon of sugar from the 2 lbs of candi that you'll add during fermentation.
-Adam
I racked my beer to secondary yesterday, and my yeast slurry is in a quart mason jar in the white fridge marked Wyeast 3787. Should be good for at least two beers' worth.
Brew on, folks!
If noone else is going to use the slurry for the barrel, I'd love to. Would that be ok?
Josh,
If nobody brewing for the barrel has put dibs on my slurry by the weekend, it's yours. Half of it should be a pretty good pitch for almost anything.
-Adam
Sounds great. Thanks!
where is everyone else at on brewing this one?
Ready for barrelling! I'm racking mine to secondary tonight.
Mine is in secondary and ready for the barrel.
Same. Secondary and ready to barrel. I got a full 5 gallons, too.
I think Im a bit above 5.
All, I came in and took the slurry today. I'm planning two brews with it, one lighter and one darker. I'll make sure to bring some to a monthly meeting. Thanks again!!! Josh
Pete, Eric, Gustavo, and Iggi:
What's the status on your batches? We need to get this in the barrel ASAP; we've had batches sitting in secondary for more than a month now. If you don't think you can do it anymore, let me know and we'll try to find a sub.
Chuck, if you've got the time after recovering from the build days, I think we'll probably need your batch.
-Adam
Mine is in secondary and ready for barrel
The emperor is not as forgiving as i am
im brewed, but in primary still. need to add the second candi # tomorrow.
...igz...
bee tee dubs, anyone know about my pils malt that was offered for the brew? one day, Dave and I found grain spilled all over the back and Daniel vaguely remembers the plastic bin it was in, in the trash.
...igz...
I threw away a bucket of Nillo's that the lid have caved in and mice had turned into a nest. But it was not yours or even on your side of the storage system. (It was next to mine, which is why I noticed.)
There was a strorage bin with some grain in it that we threw out in the first loft clean out wehn we were first creating the stoage bays about 6 months ago. Mice had got in that too and pooped everywhere. It was unlabled so I do not know whoes it was. It was not a bucket or something other storage system that sealed well. Just a standard horizontal bin.
the bin was there 2 weeks prior to finding it missing.
...igz...
I cleaned out the loft during the build day, but didn't come across it.
I know Adam bought a sack of Pils malt for this barrel that was loacted in the metal bins of daves. I dont think anyone would have used your Pil grain for the Westy. There was some speciality grain that I think we were going to use from you, but I am not sure if it in fact was.
i offered it. its not a matter of someone using it. as far as i can tell, no one used it. but all 20some pounds and the container vanished.
i was just hoping someone knew what happened instead of it being a mystery.
...igz...
Hey guys, I don't think I'll be able to brew this any time soon. It's probably better if someone takes my spot...
The loft got pretty shaken up last weekend, its possible it got put back in someone else' spot. Was it in your space to begin with?
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