There are 495 Brewer's Log Book entries in 50 pages and your are on page number 45
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| Batch # 697/698 |
Batch Number: 698
Beer Style: Blonde Ale
Brew Date: Sept. 7/07
Brewer: Jordan Trethewey
Recipe: Grain: (Crisp) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops: Cascade(A.A 6.9%), Willamette (A.A 5.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.61.
Mash in @ 7:15, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees.
Set taps 8:15.
Begin sparge 27 minutes later at a temp of 83 degrees.
Copper up at 10:00. Boil at 11:32. Hops in at start of boil (Cascade) and then at 20 minutes (Willamette). Irish moss, yeast nutrient added at 50 minutes. Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
Cascade hop juice added at 1:00.
Fridge started at 1:32. Yeast pitched and roused into FV3 at 1:47.(yeast from batch # 691/692, heavy 'n' fluffy. I may have killed this yeast with the hot wort I primed it with. I added it and roused it anyway. I also added another bucket of yeast from batch # 693/694 to compensate.). Finished at 2:38. Clean up begins.
Gravities: 1st runnings - 1.080, pH 5.52. 1 Hr. - 1.083, pH 5.41. Last runnings - (sample too small) pH 5.60. Boiled wort - 1.053, pH 5.36. Declared wort - 1.0455, pH 4.81.
This Blonde was crashed with glycol at 8:30am, Sept. 10 at a gravity of 1.0155. it was stripped 1 hr. later.
Sean now wants the attenuated gravity of the Blonde to be 1.016, as opposed to the usual 1.020.
Cheers, JT.
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| Posted by Jordan on Monday, September 10, 2007 at 11:56
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| Batch # 697/698 |
Batch Number: 697
Beer Style: Blonde Ale
Brew Date: Sept. 6/07
Brewer: Jordan Trethewey
Recipe: Grain: (Crisp) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops: Cascade(A.A 6.9%), Willamette (A.A 5.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.61.
Mash in @ 7:00, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees.
Set taps 8:00.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 9:47. Boil at 11:45 (Rolling, rolling, rolling, keep that wort a-boiling!). Hops in at start of boil (Cascade) and then at 20 minutes (Willamette). Irish moss, yeast nutrient added at 50 minutes. Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
Cascade hop juice added at 1:30.
Fridge started at 1:45. Yeast pitched and roused into FV3 at 2:15.(yeast from batch # 691/692, light 'n' fluffy). Finished at 2:42. Clean up begins.
Gravities: 1st runnings - 1.0815, pH 5.81. 1 Hr. - 1.0465, pH 5.77. Last runnings - 1.065, pH 5.85. Boiled wort - 1.053, pH 5.39. Declared wort - 1.0505, pH 5.28.
Cheers, JT.
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| Posted by Jordan on Thursday, September 06, 2007 at 13:52
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| Batch # 695/696 |
Batch Number: 696
Beer Style: Simeon Jones
Brew Date: Sept. 5/07
Brewer: Andrew Estabrooks
Recipe: Grain: (GlenEagle)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops: Williamette (A.A. 5.9%)
Other: Gypsum,Calcium Chloride, Irish Moss,Yeast food Ringwood yeast and our well water. Water is treated with Calcium Chloride and then with acid to adjust PH to 5.67 for the brewing liquor.
Mash in @ 7:30, strike temp @ 72 degrees. Mash temp @ 30 min is 65 degrees.Mash level was good, mash bed is normal.
Set taps at 8:30.
Begin sparge 21 minutes later at a sparge temp of 82 degrees.
Copper up at 10:30, boil at 12:00.Hops in at start of boil and 20 minute mark.
Williamette hop juice added to FV2 at 1:45
Fridge starts at 2:00.Yeast pitched and roused into FV2 at 2:35. finished at 2:55. Clean up begins :(
Gravities: 1st runnings - 1.079. 1 Hr. - 1.685. Last runnings - 1.0045(low again today?!) Boiled wort -1.0495.
Beer in FV 2.
Glycol used to bring beer down to 21 degrees as it went in a bit warm today.
Strip/rack/filter stats to follow.
Cheers A.E.
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| Posted by Andrew on Wednesday, September 05, 2007 at 12:55
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| Batch # 695/696 |
Batch Number: 695
Beer Style: Simeon Jones
Brew Date: Sept. 4/07
Brewer: Sean Dunbar/Andrew Estabrooks
Recipe: Grain: (GlenEagle)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops: Williamette (A.A. 5.9%)
Other: Gypsum,Calcium Chloride, Irish Moss,Yeast food Ringwood yeast and our well water. Water is treated with Calcium Chloride and then with acid to adjust PH to 5.85 for the brewing liquor.
Mash in @ 7:15, strike temp @ 74 degrees. Mash temp @ 30 min is 68 degrees.Mash level was good, mash bed is normal.
Set taps at 8:15.
Begin sparge 20 minutes later at a sparge temp of 81 degrees.
Copper up at 10:10, boil at 11:30.Hops in at start of boil and 20 minute mark.
Williamette hop juice added to FV2 at 1:20
Fridge starts at 1:30.Yeast pitched and roused into FV2 at 2:00. finished at 2:23. Clean up begins :(
Gravities: 1st runnings - 1.077. 1 Hr. - 1.665. Last runnings - 1.0045(low today?!) Boiled wort -1.0475.
Beer in FV 2.
Batch 696 will be added tomorrow.
Cheers G.S.D. and A.E.
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| Posted by Esty on Wednesday, September 05, 2007 at 12:49
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| my harrowing journey through the world of brewing |
five weeks ago i began a journey that would make me the man i am today. when i arrived at the building i was greeted by a man in a picaroons t-shirt, this man was sean dunbar, and in my time here i would come to know him as only sean. over the next five weeks i would learn much about beer, and about life; i would learn lessons that would last a lifetime. and thought the journey was difficult, i endured the slings and arrows cast at me from all sides. and emerging at the end of the triumphantly shouting "i am chris feunekes, and i am an aprentice brewer". through all the accidents, and small victories i learned to live, to love, and to brew. now i say my farewells to the world of brewing, but with the promise, that one day i will return....
providing the service
-chris
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| Posted by Chris on Thursday, August 30, 2007 at 12:48
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| Batch # 693/694 |
Batch Number: 694
Beer Style: Best Bitter
Brew Date: Aug. 30/07
Brewer: Sean Dunbar
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Fawcett) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, Weyermann's Organic Pilsner malt.
Hops in boil: Cascade (A.A. 6.9%), Willamette (A.A. 5.9%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.9%). We ran out of Mt. Hood and Tettnang and our hop order has not yet arrived.
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.67.
Mash in @ 7:00, strike temp @ 71 degrees. Mash temp @ 30 min was 63 degrees. Mash was a bit thin.
Set taps 8:00.
Begin sparge 23 minutes later at a temp of 80 degrees.
Copper up at 10:03. Boil at 12:10. Hops in at start of boil (Cascade) and then at 20 minutes (Willamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 1:55.
Fridge started at 2:10. Yeast pitched and roused into FV3 at 2:40.(yeast from batch # 689/690, fluffy). Finished at 3:05. Clean up begins.
Gravities: 1st runnings - 1.072, pH 5.52. 1 Hr. - 1.0595, pH 5.36. Last runnings - 1.010, pH 5.16, Boiled wort - 1.0525, pH 5.11. Declared wort - 1.0375, pH 4.24.
I set the glycol to 7 degrees to cool the fermenting wort down at 3:05 for 2 hrs. (the wort went in at 29 degrees. Ouch! Water pressure was super low.) This will prevent possible yeast death. We set the recirculation pump on 6/4 (min. on/off) overnight at 23 degrees to aid notoriously slow Bitter fermentation...
The bitter was crashed with glycol at 3:45pm, Aug. 31 at a gravity of 1.0145. it was stripped 1 hr. later.
Cheers, S.D. & C.F.
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| Posted by Jordan on Thursday, August 30, 2007 at 09:25
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| Batch # 693/694 |
Batch Number: 693
Beer Style: Best Bitter
Brew Date: Aug. 29/07
Brewer: Sean Dunbar
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Crisp) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, Weyermann's Organic Pilsner malt.
Hops in boil: Cascade (A.A. 6.9%), Willamette (A.A. 5.9%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.9%). We ran out of Mt. Hood and Tettnang and our hop order has not yet arrived.
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to (forgot to record the pH).
Mash in @ 6:55, strike temp @ 72 degrees. Mash temp @ 30 min was 66 degrees. Mash level was normal.
Set taps 8:00.
Begin sparge 26 minutes later at a temp of 81 degrees.
Copper up at 10:00. Boil at 12:00. Hops in at start of boil (Cascade) and then at 20 minutes (Willamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 1:45.
Fridge started at 2:00. Yeast pitched and roused into FV3 at 2:30.(yeast from batch # 685/686, very thick and heavy). Finished at 3:00. Clean up begins.
Gravities: 1st runnings - 1.084, pH 5.24. 1 Hr. - 1.085, pH 5.36. Last runnings - 1.0055, pH 5.05, Boiled wort - 1.054, pH (oops). Declared wort - 1.052, pH 5.05.
I set the glycol to 17 degrees for one hour to cool the fermenting wort down (the wort went in at 26.5 degrees, ouch!) and prevent yeast death. More yeast was added to the primed yeast from batch # 685/686, since it did not seem very active by the end of the fridging. This yeast combo was vigorously roused into the fermenting wort at 3:30.
Cheers, S.D. & C.F.
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| Posted by Jordan on Thursday, August 30, 2007 at 09:13
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| Batch # 691/692 |
Batch Number: 692
Beer Style: Irish Red Ale
Brew Date: Aug. 14/07
Brewer: Jordan Trethewey
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Crisp) Maris Otter pale Malt, William Crisp Crystal(120), OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings(A.A 5.0%), Organic Hallertau (A.A 7.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.68.
Mash in @ 8:30, strike temp @ 70.5 degrees. Mash temp @ 30 min was 64 degrees.
Set taps 10:00.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 12:20. Boil at 2:25 (It was a slow boil taoday because Chris was cleaning 4 CTs, and in the process of being busy forgot to turn on the element in the kettle. I am to blame as well, since I didn't notice this either until 11:45 am, when the kettle was 3/4 full). Hops in at start of boil (Org. Hallertau/E.K. Goldings) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, and CaCl2 added at 50 minutes. Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
E.K. Goldings hop juice added at 4:10.
Fridge started at 4:25. Yeast pitched and roused into FV2 at 4:55.(yeast from batch # 681/682, thick). Finished at TBA. Clean up begins.
Gravities: 1st runnings - 1.092, pH 5.26. 1 Hr. - 1.085, pH 5.26. Last runnings - 1.005, pH 5.59 . Boiled wort - 1.056, pH 4.82. Declared wort - 1.036, pH 4.15 (combined with batch # 691).
This Red was crashed with glycol at 10:30am, Aug. 30 at a gravity of 1.020. it was stripped 1 hr. later.
Cheers, JT. & C.F.
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| Posted by Jordan on Tuesday, August 28, 2007 at 12:48
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| Batch # 691/692 |
Batch Number: 691
Beer Style: Irish Red Ale
Brew Date: Aug. 27/07
Brewer: Sean Dunbar
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Crisp) Maris Otter pale Malt, William Crisp Crystal(120), OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings (A.A 5.0%), Organic Hallertau(A.A 7.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.74.
Mash in @ 7:00, strike temp @ 74 degrees. Mash temp @ 30 min was 67 degrees.
Set taps 8:30
Begin sparge 20 minutes later at a temp of 84 degrees.
Copper up at 10:30. Boil at 12:50. Hops in at start of boil (Org. Hallertau) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, (forgot to remind Chris about the CaCl2 in the boil). Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
E.K. Goldings hop juice added at 2:55.
Fridge started at 3:10. Yeast pitched and roused into FV2 at 3:40.(yeast from batch # 681/682 was full,thick, heavy) Finished fridging at 4:15. Clean up begins.
Gravities: 1st runnings - 1.089, pH 5.39. 1 Hr. - 1.053, pH 5.34. Last runnings - 1.0055, pH 5.57. Boiled wort - (forgot - Chris). Declared wort - 1.052, pH 4.97.
Cheers, S.D. & C.F.
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| Posted by Jordan on Tuesday, August 28, 2007 at 12:34
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| Batch # 689/690 |
Batch Number: 690
Beer Style: Best Bitter
Brew Date: Aug. 24/07
Brewer: Jordan Trethewey
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Crisp) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat,
Hops in boil: Mt. Hood(A.A 4.0%), Cascade (A.A. 6.9%), Willamette (A.A. 5.9%) and Tettnang(A.A 3.9%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 6.00.
Mash in @ 8:25, strike temp @ 71 degrees. Mash temp @ 30 min was 64 degrees. Mash level was normal.
Set taps 9:35
Begin sparge 20 minutes later at a temp of 82 degrees.
Copper up at 11:50. Boil at 12:50. Hops in at start of boil (Mt. Hood/Cascade) and then at 20 minutes (Tettnang/Willamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 2:35.
Fridge started at 2:50. Yeast pitched and roused into FV3 at 3:20.(yeast from batch # ?, Chris did not record this info). Finished at ? (Chris also forgot this tidbit). Clean up begins.
Gravities: 1st runnings - 1.091, pH 5.04. 1 Hr. - 1.0695, pH 5.15. Last runnings - (another Chris omission), Boiled wort - 1.0535, pH 4.87. Declared wort - 1.042, pH 4.10 (combined with batch # 681).
At 5 pm, I set the recirculation pump to 6/4 and the glycol to 23 degrees. I then proceeded to circulate the fresh Bitter overnight. This, again, combatted the sluggish fermentation of the Bitter. The next day, at 12:30pm, I stopped the pump. The beer had moved to 1.0165 (1.5 points/hr. WooHoo!). Stopped the pump, turned the glycol to 20 degrees, turned the lights off in the fermentation room to allow the fermentation to coast to 1.014 on Sunday afternoon. This was important this weekend as we are all heading to the Kinston Peninsula for Esty's wedding today!
Crashed with glycol at 3:10pm on Aug. 26 @ a gravity of 1.013. Stripped at 4:10pm (BaOne point low. It will be a tad dry. No biggie.)
P.S. It was a beautiful and fun wedding.
Cheers, JT. & C.F.
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| Posted by Jordan on Tuesday, August 28, 2007 at 12:23
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