There are 495 Brewer's Log Book entries in 50 pages and your are on page number 48
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| Batch # 669/670 |
Batch Number: 669
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 19/07
Brewer: Andrew Estabrooks (Esty)
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to 5.94.
Mash in @ 7:15 (early to bed, early to rise), strike temp @ 72 degrees. Mash temp @ 30 min was 66 degrees. Mash level was normal.
Set taps 8:45.
Begin sparge 27 minutes later at a temp of 83 degrees.
Copper up at 10:55. Boil at 11:50. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 1:35.
Fridge started at 1:50. Yeast pitched and roused into FV1 at 2:20.(yeast from batch # 664/665, poor, but thick). Finished fridging at 2:45. Clean up begins :(
Gravities: 1st runnings - 1.0835, pH 5.80. 1 Hr. - 1.0465, pH 5.90. Last runnings - 1.0085, pH 5.96. Boiled wort - 1.044, pH 5.73. Declared wort - 1.040, pH 5.21 @ a fermenting temp of 25 degrees.
Cheers A.E.
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| Posted by Jordan on Tuesday, August 14, 2007 at 08:33
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| Batch # 668 |
Batch Number: 668
Beer Style: Brown Ale
Brew Date: July 18/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat, Weyermann Melanoiden malt, William Crisp Amber malt, William Crisp Brown malt and William Crisp Chocolate malt.
Hops in boil: Two additions of E.K. Goldings (A.A 5.0%). Hops in hop perc: E.K. Goldings (A.A. 5.0%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.75.
Mash in @ 8:44, strike temp @ 72 degrees (HLB temp low at 8am and took 25 min with thermostat cranked to come up to 72 degrees). Mash temp @ 30 min was 64 degrees. Mash level was normal.
Set taps 9:44
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 11:45. Boil at 12:25. Hops in at start of boil (Goldings)and then at 20 minutes (Goldings). Irish moss, yeast nutrient, and CaCl2 added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Goldings hop juice added at 2:10.
Fridge started at 2:25. Yeast pitched and roused into FV4 at 2:55.(yeast from batch # 664/665, thick 'n' heavy). Finished at 3:40. Clean up begins.
Gravities: 1st runnings - 1.0805, pH 5.30. 1 Hr. - 1.0795, pH 5.30. Last runnings - 1.0095, pH 5.26, Boiled wort - 1.053, pH 4.88, Declared wort - 1.050, pH 4.85.
The Brown went into the fermenter at 23 degrees and cranked itself up to 25 degrees in 24 hours. I crashed it with glycol from 4:30pm-5pm on July 19 to drop the temp 1 degree and slow the crazy-fast fermentation. The beer was fully crashed on July 20 at 8:15 and stripped one hour later.
Cheers JT
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| Posted by Jordan on Tuesday, August 14, 2007 at 07:55
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| Batch # 666/667 |
Batch Number: 667
Beer Style: Best Bitter
Brew Date: July 17/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops in boil: Mt. Hood(A.A 4.0%), Tettnang(A.A 3.9%), Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.3%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.64.
Mash in @ 8:08, strike temp @ 75 degrees. Mash temp @ 30 min was 66.5 degrees. Mash level was normal.
Set taps 9:08
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 11:00. Boil at 11:40. Hops in at start of boil (Mt. Hood)and then at 20 minutes (Tettnang). 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 1:25.
Fridge started at 1:40. Yeast pitched and roused into FV4 at 2:10.(yeast from batch # 662/663, soupy). Finished at 2:39. Clean up begins. Early day? Maybe.
Gravities: 1st runnings - 1.084, pH 5.21. 1 Hr. - 1.067, pH 5.17. Last runnings - 1.0095, pH 5.28, Boiled wort - 1.0545, pH 4.95, Declared wort - 1.039, pH 4.35 (combined with batch 666).
The Bitter is notoriously our slowest fermenting beer. I had the recirculate the fermenting wort from 8:15 am on July 18, until 3:50 pm on July 19 (the submersible pump was set to be on for 6 min. and off for 4 min.). The beer was crashed on July 20 at 8:15 and stripped one hour later.
Cheers JT
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| Posted by Jordan on Tuesday, August 14, 2007 at 07:37
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| Batch # 666/667 |
Batch (of the Beast) Number: 666
Beer Style: Best Bitter
Brew Date: July 16/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops in boil: Mt. Hood(A.A 4.0%), Tettnang(A.A 3.9%), Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.3%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.97.
Mash in @ 8:35, strike temp @ 72 degrees. Mash temp @ 30 min was 66 degrees. Mash level was normal.
Set taps 9:35
Begin sparge 25 minutes later at a temp of 84 degrees.
Copper up at 11:29. Boil at 12:15. Hops in at start of boil (Mt. Hood)and then at 20 minutes (Tettnang). 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 2:05.
Fridge started at 2:20. Yeast pitched and roused into FV4 at 2:50.(yeast from batch # 662/663, lignt 'n' fluffy). Finished at 3:27. Clean up begins. Yippee!
Gravities: 1st runnings - 1.086, pH 5.54. 1 Hr. - 1.079, pH 5.51. Last runnings - 1.0085, pH 5.56, Boiled wort - 1.0535, pH 5.31, Declared wort - 1.0505, pH 5.35.
Overall, the beer gods kept Satan at bay today.
Cheers JT
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| Posted by Jordan on Tuesday, August 14, 2007 at 07:23
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| Batch # 664/665 |
Batch Number: 665
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 13/07
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to (unreliable reading).
Mash in @ 8:37, strike temp @ 72 degrees (HLB temp only 70 degrees this morning. I cranked the thermostat and had to wait 15 min. for the water to reach 72 degrees). Mash temp @ 30 min was 61 degrees. Mash level was normal.
Set taps 10:07
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 12:11 (I suspect the copper up line was moved up in the kettle, as I ran out of wort yesterday and today before reaching it. Or the mash got stuck at the very end. One of these reasons would explain the low gravities for 664/665). Boil at 12:50. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 2:37.
Fridge started at 2:52. Yeast pitched and roused into FV4 at 3:22.(yeast from batch # 662/663, fresh, but poor in texture). Finished fridging at 4:06. Clean up begins :(
Gravities: 1st runnings - 1.0815, pH 5.81. 1 Hr. - 1.0405, pH 5.77. Last runnings - 1.010, pH 6.11. Boiled wort - 1.0435, pH 5.63. Declared wort - 1.030 (combined with batch # 664), pH 4.54 @ a fermenting temp of 24 degrees.
Beer was crashed with glycol on July 15 at 10:30am for 1 hr at a specific gravity of 1.015 and a temp of 20.5 degrees then stripped(experimenting with the effects of the new glycol system on the specific gravity We usually don't strip the Dooryard until it reaches 1.014. This should still bring the racking gravity to within range, and prevent getting a poor yeast crop by recirculating the fermenting wort).
Cheers JT.
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| Posted by Jordan on Tuesday, August 14, 2007 at 07:13
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| Batch # 664/665 |
Batch Number: 664
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 12/07
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to (unreliable pH reading).
Mash in @ 8:36, strike temp @ 74 degrees. Mash temp @ 30 min was 61.5 degrees. Mash level was normal.
Set taps 10:06
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 12:23. Boil at 1:50. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss. Wort recirculated for the last 10 minutes of the boil and the firt 10 minutes after boil is over.
Hallertau hop juice added at 2:44.
Fridge started at 2:59. Yeast pitched and roused into FV4 at 3:29.(yeast from batch # (not labeled), light 'n' fluffy texture). Finished fridging at 4:11. Clean up begins.
Gravities: 1st runnings - 1.0775, pH 5.81. 1 Hr. - 1.056, pH 5.94. Last runnings - 1.018, pH 6.04. Boiled wort - 1.0425, pH 5.74. Declared wort - 1.040, pH 5.59 @ a fermenting temp of 24 degrees. Low gravity (low sugar yield) and high pH. More acid needed in brewing liquor tomorrow.
Cheers, JT.
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| Posted by Jordan on Tuesday, August 14, 2007 at 06:54
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| Batch # 662/663 |
Batch Number: 663
Beer Style: Irish Red Ale
Brew Date: July 10/07
Brewer: Sean Dunbar
Recipe: Grain: (GlenEagles, Muntons (60/40) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings(A.A 5.0%), Tettnang(A.A 3.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 acid to adjust the PH to 5.76.
Mash in @ 7:15. Jordan and Esty are off today to go rock out at the White Stripes concert in Moncton. Strike temp @ 74 degrees. Mash temp @ 30 min was 67 degrees. Mash level was low.
Set taps 8:45.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 10:45. Boil at 12:30. Hops in at start of boil (Tettnang) 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 2:30.
Fridge started at 2:30. Yeast pitched and roused into FV3 at 3:00.(forgot to write down yeast batch and appearance) Finished at ?? (Interrupted by a tour).Clean up begins.
Gravities: 1st runnings - 1.088, pH 5.32. 1 Hr. - 1.076, pH 5.24. Last runnings - 1.008, pH 5.02. Boiled wort - 1.054, pH 5.15. Declared wort - (omission).
Cheers, Sean
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| Posted by Jordan on Monday, August 13, 2007 at 05:54
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| Batch # 662/663 |
Batch Number: 662
Beer Style: Irish Red Ale
Brew Date: July 9/07
Brewer: Andrew Estabrooks (Esty)
Recipe: Grain: (GlenEagle)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings(A.A 5.0%), Tettnang(A.A 3.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 acid to adjust the PH to 5.85.
Mash in @ 8:24, strike temp @ 76.5 degrees. Mash temp @ 30 min was 65 degrees. Mash level was normal.
Set taps 9:54
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 12:05. Boil at 1:30. Hops in at start of boil (Tettnang) 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 3:30.
Fridge started at 3:30. Yeast pitched and roused into FV3 at 4:05.(yeast was good 'n' fluffy) Finished at 4:32.Clean up begins.
Gravities: 1st runnings - 1.0885, pH 5.32. 1 Hr. - 1.077, pH 5.34. Last runnings - 1.0085, pH 5.61. Boiled wort - 1.053, pH 4.97. Declared wort - 1.050, pH 4.96.
Cheers, Esty
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| Posted by Jordan on Monday, August 13, 2007 at 05:46
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| Batch # 660/661 |
Batch Number: 661
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 6/07
Brewer: Andrew Estabrooks(Esty)
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to 5.81.
Mash in @ 8:35, strike temp @ 72 degrees. Mash temp @ 30 min was 61 degrees.Mash level was normal.
Set taps 10:05
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:17 (coppered up a little lower today to keep gravity higher), boil at 1:15. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 3:15.
Fridge started at 3:15.Yeast pitched and roused into FV4 at 3:45.(yeast from batch # 656/657). Finished fridging at 4:10. Clean up begins :(
Gravities: 1st runnings - 1.0885, pH 5.91. 1 Hr. - 1.0455 (mash must have stuck a bit meaning sparge water couldn't get through), pH 6.01. Last runnings - 1.0135, pH 6.25. Boiled wort - 1.0435, pH 5.96. Declared wort - 1.0295 (combined with batch # 660), pH 4.74 @ a fermenting temp of 24 degrees.
Beer stripped at a specific gravity of 1.0135 and a temp of 26 (the yeast goes into a sugar-eating frenzy for the Dooryard!)
Cheers A.E.
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| Posted by Jordan on Friday, August 10, 2007 at 13:15
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| Batch # 660/661 |
Batch Number: 660
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 5/07
Brewer: Andrew Estabrooks(Esty)
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the PH to (unreliable reading).
Mash in @ 8:35, strike temp @ 73 degrees. Mash temp @ 30 min was 61 degrees.Mash level was normal.
Set taps 10:05
Begin sparge 23 minutes later at a temp of 80 degrees.
Copper up at 12:20, boil at 1:15. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 3:15.
Fridge started at 3:15.Yeast pitched and roused into FV4 at 3:45.(yeast from batch # 656/657). Finished fridging at 4:13. Clean up begins :(
Gravities: 1st runnings - 1.092, pH 5.76. 1 Hr. - 1.037(mash must have stuck a bit meaning sparge water couldn't get through), pH 5.94. Last runnings - 1.018, pH 6.13. Boiled wort - 1.0425, pH 5.77. Declared wort - 1.040 (low gravity, suspect low sugar yeild from grain), pH 5.62 @ a fermenting temp of 24 degrees.
Cheers A.E.
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| Posted by Jordan on Friday, August 10, 2007 at 10:09
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