Brewday - BrewBoard

Welcome Guest ( Log In | Register )

Brewday, with pics

cavman View Member Profile	Mar 30 2008, 10:32 AM Post #1
BrewBoard star member Group: Members Posts: 1,292 Joined: 3-June 05 From: Boston Member No.: 3,902	Slothrob and myself brewed a BSG that will go through the Methode Champenoise. Recipe is here: http://www.brewboard.com/index.php?showtopic=89819 Mash came in a little low, the heat stick got us up to 150 in a few minutes: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00007.jpg) First runnings: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00006.jpg) Spent grains: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00008.jpg) Boil: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00009.jpg) Draining into carboy: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00010.jpg) Aeration: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00011.jpg) Blowoff tube in place: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00012.jpg) Fermentation this morning: (IMG:http://i57.photobucket.com/albums/g207/cavman_2006/ImportedPhotos00013.jpg)

Slapdog View Member Profile	Mar 30 2008, 10:46 AM Post #2
BrewBoard star member Group: Members Posts: 604 Joined: 18-August 06 From: Boston MA Member No.: 6,064	nice pics

consumes View Member Profile	Mar 30 2008, 10:53 AM Post #3
BrewBoard star member Group: Members Posts: 1,608 Joined: 1-April 06 From: Salem Oregon Member No.: 5,329	so whens the sugar going in? .... 2.5 lbs is alot imho... have you done this recipe before ??

cavman View Member Profile	Mar 30 2008, 11:03 AM Post #4
BrewBoard star member Group: Members Posts: 1,292 Joined: 3-June 05 From: Boston Member No.: 3,902	QUOTE(consumes @ Mar 30 2008, 11:53 AM) so whens the sugar going in? .... 2.5 lbs is alot imho... have you done this recipe before ?? Sugar will go in, as fementation starts to slow in 2 doses. I was going to go with 3 lbs, but as this is going through the Methode Champenoise( http://www.maltosefalcons.com/tech/methode_champenoise/ ) it will be getting around 12 ounces of sugar for bottling to get 5 volumes of co2.

sherlock holmboy View Member Profile	Mar 30 2008, 11:22 AM Post #5
BrewBoard star member Group: Members Posts: 889 Joined: 1-January 05 From: Thousand Oaks CA Member No.: 3,256	What was your OG?

cavman View Member Profile	Mar 30 2008, 11:25 AM Post #6
BrewBoard star member Group: Members Posts: 1,292 Joined: 3-June 05 From: Boston Member No.: 3,902	QUOTE(sherlock holmboy @ Mar 30 2008, 12:22 PM) What was your OG? 1.062 before the sugar additions, a little lower than hoped I usually get over 80% efficiency this time around 74-75%.

slothrob View Member Profile	Mar 30 2008, 05:43 PM Post #7
BrewBoard star member Group: Members Posts: 2,065 Joined: 8-January 06 From: Down by the banks of the river Charles. Member No.: 4,990	It's kind of strange making a beer this big with only 12# of grain. Great example of the smell and taste of mashing Pilsner Malt. Just about the biggest and longest lasting hot break I've ever seen. It just didn't want to drop. We lost a little efficiency by overestimating our sparge volume and leaving a bit in the tun after we hit our pre-boil volume. I also can't remember, now, if we remembered to stir before the sparge runoff... It's all pretty straightforward at this point; it's later on that someone's going to put an eye out!

2 User(s) are reading this topic (2 Guests and 0 Anonymous Users)

0 Members:

Display Mode: Standard · Switch to: Linear+ · Switch to: Outline

Time is now: 2nd September 2010 - 04:05 PM

Licensed to: Homebrew Adventures