You're going to need to go pretty low for it to fit in a mash ton. I used 1.33 quarts/gallon and was at the top. Try to get at least seven gallons, eight would be safer. It also wouldn't hurt to have some extra DME on hand in case you need to get the gravity higher.
After posting the question, I did some research from when we brewed the original bourbon county clone. I used a grist ratio of .88 quarts to lb of grains, collected about 9 gallons and got down to 5.5 and got 1.135 so I'm hoping I can duplicate that process.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Thanks to those who have paid for the barrel to those who havnt remember to pay up asap. Bring cash to next meeting.
Ill be ordering honey and fruit this week that bill will be about 100 each i cant float that much $ that long with my wedding approaching so please make a point to pay me back!!!
OK everyone honey, fruit, yeast and nutrients order placed breakdown below. Please pay up asap. The fruit for this is 84 lbs each of blackberrys and raspberrys 25 of each will be for beer and the rest is for the mead. So itll be nice to kinda resemble the actual beer since itll be going in same barrel and it kept the cost down to utilize all the fruit.
Honey Total is: 549.66
Fruit total is: 572.30 includes peachs for other barrel(subtract 81.10 for those) new total $491.20
In preparation for an influx of precious mead that I would like to keep sans fruit fly. I think i will lead a ferm room clean day next Saturday i think many of you should come help. Itll also give a cance for some of you to pay me for group buying.
In preperation for next weekends meat and mead day. I will be at the brewhouse around 9 hopefully to get started. We will start by clearing out a space and taking count of the beer for the barrel and start putting it in.
Then we will start prep for the mead as soon as were done. Hopefully there are enough hands on deck that we can deligate out tasks and have the timing for everything needed to work out and be as efficiant as possible.
You will need to bring a few things that were not prepaid for. If you are not going to be there please make araingments to have your stuff at the Brewhouse.
-Fermentation bucket. Clean sanitized and ready to go with airlock.
-4 gallons of spring water.
-extra large muslin bag.
-mead to drink after if you wanna stay and partake.
-meat for grill.
If all goes well we should get done and cleaned up around 2-3
We will also have to make a schedule of when everyone needs to be there to take care of the fermenting meads. For the first few days they need to be stired and stuff added a few time each day.
Hi Josh. I should be able to be there from 11-1. I'll try and come earlier, but will be taking public to Chaos. I'll have everything there this week, so you won't need to wait on me. I can also help out with the additions Monday-Friday, since I work right by and can pop in on my lunch break. Thanks again for all the set up and organization you're doing for this project!
I should be there 10:30 or 11:00. I'll be bringing some of the mead we brewed out at my house earlier this year. I can also bring some bbq to warm up on the grill. Pig or Beef?
Josh-my keg is at front of fermenter room. It has a white tag on it. I dropped the seal in it when I checked it this afternoon. I put a new one in place.
I can grab the water and muslin (everyone's auto correct keeps changing that to Muslim, right?) bag for the club. I'd hate for Rich to have to schlep around 8 gallons of water back from the spring.
There are 8 gallons of the spring water in my storage unit (the the sketchy part of the storage area, middle bottom shelf on the right). There are also 2 muslin bags in the big brown bag. I should have 2 air locks in there, but wasn't able to check for them yesterday. I also cleaned and sanitized 2 buckets with my name on them. I put about 1 gallon of sanitizer in each of them and left them in the space between the john and keeezer. I washed them Thursday, but I'm sure they could have some sanitizer ran through them. I hope to be there by 11, but wanted it all to be there so Jeff and Josh wouldn't yell at me again if i was late. See you all tomorrow!
There are 8 gallons of the spring water in my storage unit (the the sketchy part of the storage area, middle bottom shelf on the right). There are also 2 muslin bags in the big brown bag. I should have 2 air locks in there, but wasn't able to check for them yesterday. I also cleaned and sanitized 2 buckets with my name on them. I put about 1 gallon of sanitizer in each of them and left them in the space between the john and keeezer. I washed them Thursday, but I'm sure they could have some sanitizer ran through them. I hope to be there by 11, but wanted it all to be there so Jeff and Josh wouldn't yell at me again if i was late. See you all tomorrow!
OK evryone yesterday was very successful but the most important part of makeingmead is monitoring the fermentation. THis means that for the first few days we need to be there twice a day to punch down the fruit cap and agitate out the CO2.
Jeff and I have today covered.
We need to fill the following spots. So volunteer for a convienient spot for yourself. What needs to be done is sanitize the airator and open up each batch and mix out the co2. For each pm shift on mon and tuesday there are cups with pre measured nuetrient that needs to be added to each batch.
I plan on brewing Wednesday, so I can do Wednesday PM as well, Mike. Josh, is one or two minutes per bucket good, or should I agitate it longer? We ended up with 12 buckets, right?
Bill im holding mon pm for nancy she told me she since she couldnt be there yesterday shewanted to do a nutriant addition. Can you do thursday instead?
So everyone do not try and drill with the aerator some buckets are way to full to safety still well. For am shifts just use a sanitized spoon and punch down the fruit cap. Pm shifts do the same but also add a nutriants pack to each
Thanks guys. A good fermentation is a great thing for mead. Im pretty sure its mostly due to the high fermentability of the fruit puree.
On that note Ive never brewed with puree before does anyone have a good technique in racking off of the puree. I want to leave behind as little precious mead as possible without sacrificing clerity. Well be racking in about a month.
5gal of 1.125 in the fermenter.
What is the grist to water ratio everyone is using for the mash?
What was the volume collected preboil?
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
You're going to need to go pretty low for it to fit in a mash ton. I used 1.33 quarts/gallon and was at the top. Try to get at least seven gallons, eight would be safer. It also wouldn't hurt to have some extra DME on hand in case you need to get the gravity higher.
After posting the question, I did some research from when we brewed the original bourbon county clone. I used a grist ratio of .88 quarts to lb of grains, collected about 9 gallons and got down to 5.5 and got 1.135 so I'm hoping I can duplicate that process.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Oh, cool! If that works the second time, we should make it a part of the recipe.
Brewed yesterday, 5 gal 1.119.
The barrel is on the way.
Total is 325
Cost per person is 27.08
Quick pay me at josh.smith20@gmail.com
or notify me of when and how youll pay up.
Bulk buy of honey and fruit will happen soon as well. So keep in mind ill want to collect for that soon as well.
Josh, when will you be transferring? Let me know so I participate if I'm in town. Thanks!
Nancy,
Plan is for Beer to go into barrel on Aug 1st. Same day as the mead making.
Or would we prefer to fill barrel the same day that we will be emptying the SCB barrel in 2-3 weeks?
Whos busy on 7/18 or 25?
I have a wedding the 25th but am available the 18th!
I'm only available on August 1st.
The emperor is not as forgiving as i am
Well, I'm not available any of those days. :( I'll send you money right now for my portion. Hopefully I can help when we take it out of the barrel!
I'm available on Aug 1st as well
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
August 1st works for me!
Aug 1st is good for me.
August 1 is good for me.
Looks like we will fill as planned on aug 1st then.
Details TBD.
But well have to start early as there will be alot things to do that day for the mead.
Thanks to those who have paid for the barrel to those who havnt remember to pay up asap. Bring cash to next meeting.
Ill be ordering honey and fruit this week that bill will be about 100 each i cant float that much $ that long with my wedding approaching so please make a point to pay me back!!!
Who else thinks we should do this for the barrel but with disney music?
http://www.phillymag.com/ticket/2015/05/22/dock-street-aging-wu-tang-spo...
But there's no bass in Disney songs. The beer would be happier, though
OK everyone honey, fruit, yeast and nutrients order placed breakdown below. Please pay up asap. The fruit for this is 84 lbs each of blackberrys and raspberrys 25 of each will be for beer and the rest is for the mead. So itll be nice to kinda resemble the actual beer since itll be going in same barrel and it kept the cost down to utilize all the fruit.
Honey Total is: 549.66
Fruit total is: 572.30 includes peachs for other barrel(subtract 81.10 for those) new total $491.20
Yeast and nutrients: 87.49
TOTAL EACH: $94.03
In preparation for an influx of precious mead that I would like to keep sans fruit fly. I think i will lead a ferm room clean day next Saturday i think many of you should come help. Itll also give a cance for some of you to pay me for group buying.
Everyone,
In preperation for next weekends meat and mead day. I will be at the brewhouse around 9 hopefully to get started. We will start by clearing out a space and taking count of the beer for the barrel and start putting it in.
Then we will start prep for the mead as soon as were done. Hopefully there are enough hands on deck that we can deligate out tasks and have the timing for everything needed to work out and be as efficiant as possible.
You will need to bring a few things that were not prepaid for. If you are not going to be there please make araingments to have your stuff at the Brewhouse.
-Fermentation bucket. Clean sanitized and ready to go with airlock.
-4 gallons of spring water.
-extra large muslin bag.
-mead to drink after if you wanna stay and partake.
-meat for grill.
If all goes well we should get done and cleaned up around 2-3
We will also have to make a schedule of when everyone needs to be there to take care of the fermenting meads. For the first few days they need to be stired and stuff added a few time each day.
Hi Josh. I should be able to be there from 11-1. I'll try and come earlier, but will be taking public to Chaos. I'll have everything there this week, so you won't need to wait on me. I can also help out with the additions Monday-Friday, since I work right by and can pop in on my lunch break. Thanks again for all the set up and organization you're doing for this project!
John
I should be there 10:30 or 11:00. I'll be bringing some of the mead we brewed out at my house earlier this year. I can also bring some bbq to warm up on the grill. Pig or Beef?
Thanks jeremy Bring whatever I vote pig. Also is your batch of beer at the brew house or out by you?
Pig it is! I think I'm coming to city tonight so I will drop my keg off.
Pig it is! I think I'm coming to city tonight so I will drop my keg off.
Pig it is! I think I'm coming to city tonight so I will drop my keg off.
That's great I want to start early and get them all into the barrel without stoping.
I'll try to be there by 9am, after I stop at the spring.
Josh-my keg is at front of fermenter room. It has a white tag on it. I dropped the seal in it when I checked it this afternoon. I put a new one in place.
See you Saturday!
I forgot can someone please get the spring water and a muslin bag for the club batch?
I can grab the water and muslin (everyone's auto correct keeps changing that to Muslim, right?) bag for the club. I'd hate for Rich to have to schlep around 8 gallons of water back from the spring.
There are 8 gallons of the spring water in my storage unit (the the sketchy part of the storage area, middle bottom shelf on the right). There are also 2 muslin bags in the big brown bag. I should have 2 air locks in there, but wasn't able to check for them yesterday. I also cleaned and sanitized 2 buckets with my name on them. I put about 1 gallon of sanitizer in each of them and left them in the space between the john and keeezer. I washed them Thursday, but I'm sure they could have some sanitizer ran through them. I hope to be there by 11, but wanted it all to be there so Jeff and Josh wouldn't yell at me again if i was late. See you all tomorrow!
There are 8 gallons of the spring water in my storage unit (the the sketchy part of the storage area, middle bottom shelf on the right). There are also 2 muslin bags in the big brown bag. I should have 2 air locks in there, but wasn't able to check for them yesterday. I also cleaned and sanitized 2 buckets with my name on them. I put about 1 gallon of sanitizer in each of them and left them in the space between the john and keeezer. I washed them Thursday, but I'm sure they could have some sanitizer ran through them. I hope to be there by 11, but wanted it all to be there so Jeff and Josh wouldn't yell at me again if i was late. See you all tomorrow!
OK evryone yesterday was very successful but the most important part of makeingmead is monitoring the fermentation. THis means that for the first few days we need to be there twice a day to punch down the fruit cap and agitate out the CO2.
Jeff and I have today covered.
We need to fill the following spots. So volunteer for a convienient spot for yourself. What needs to be done is sanitize the airator and open up each batch and mix out the co2. For each pm shift on mon and tuesday there are cups with pre measured nuetrient that needs to be added to each batch.
Mon am: pete
Mon pm: Mike
Tue am: John
Tue pm: Nancy
Wed am: John
Wed Pm: john
Thurs pm: bill
Fri pm: jeff
Sat pm: Josh
Josh, I can do Friday PM, since I'll be there anyway.
I can do Mon am
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
I'll do Monday pm.
The emperor is not as forgiving as i am
I can take care of Wed pm.
I plan on brewing Wednesday, so I can do Wednesday PM as well, Mike. Josh, is one or two minutes per bucket good, or should I agitate it longer? We ended up with 12 buckets, right?
Bill im holding mon pm for nancy she told me she since she couldnt be there yesterday shewanted to do a nutriant addition. Can you do thursday instead?
Thursday pm it is.
The emperor is not as forgiving as i am
So everyone do not try and drill with the aerator some buckets are way to full to safety still well. For am shifts just use a sanitized spoon and punch down the fruit cap. Pm shifts do the same but also add a nutriants pack to each
Rich's mead blew it's load all over the wall and other buckets yesterday. I felt like I was cleaning up in a mead porno theater.....
Thanks Jeff. Guess we should have used blow-offs....
Yeah, a couple of them took off pretty good.
Same thing happened to Josh's lid, it was partially off this morning. Every blowoff had to be removed and cleaned.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Thanks guys. A good fermentation is a great thing for mead. Im pretty sure its mostly due to the high fermentability of the fruit puree.
On that note Ive never brewed with puree before does anyone have a good technique in racking off of the puree. I want to leave behind as little precious mead as possible without sacrificing clerity. Well be racking in about a month.
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