based on the straightforward recipe of this, no bulk buys were commited to this. there may be a yeast cake available, but you would need to transfer some stuff around.
Thomas Thorpe said:
I'm brewing this tomorrow, what, if any, was purchased in bulk for the group brew? Is there a yeast cake I can rack onto or should I pick up some yeast? That is all.
its what some of the recipes called for. honestly, i dont think its necessary.
Kevin Schwartzenberg said:
thanks for the heads up on the Irish moss but I will be brewing this one at home tonight. Just out of curiosity, is there any reason in particular you are boiling the Irish moss for so long?
I'm brewing this tomorrow, what, if any, was purchased in bulk for the group brew? Is there a yeast cake I can rack onto or should I pick up some yeast? That is all.
thanks for the heads up on the Irish moss but I will be brewing this one at home tonight. Just out of curiosity, is there any reason in particular you are boiling the Irish moss for so long?
I was hoping to do 10.....but looks like 5 is going to be my max...the other fermenter is going to be used for the old ale...im going to brew both this weekend or early next week....ill post stats when they are done.....
dan ya already said 5 or 10 gal. i have ya for 10 at the moment. these need to be brewed asap. your 10 gallons, and kevins 5 are the last ones remaining. kevin is doing his this week.
if you are doing only 5, i need to know too to either brew a 4th batch or open it out to others.
I understand what numbers I need and where to plug them. I did that; entered all my numbers. What I don't understand about BeerSmith is exactly what I said above.
I click on the "Mash Details" tab and then in the bottom right corner is a section labeled "Mash Efficiency" where it says "Est Mash Eff 82.8% / Measured Mash Eff 71.06%".
I click on the "Fermentation" tab and then in the middle top of the screen is a section labeled "Brewhouse Efficiency" where it says "Tot Efficiency 72.00% / Measured Efficiency 67.9%".
I realize that "Est" is estimated (i.e., what I SHOULD have gotten). What I'm confused on is whether my efficiency is 71.06%, 72.00%, or 67.9%.
I just brewed mine today. Easy brew but I was pokey. Bill distracted me a lot. :-)
I hit the numbers: somewhere around 1.064/1.065 but my efficiency is still pretty not good. It's better than it has been, though.
I'm still confused on BeerSmith, though: I entered all my numbers (and even changed the mash in amount and temp) and on the "Mash Details" tab under "Mash Efficiency" it says "Est Mash Eff 82.8% / Measured Mash Eff 71.06%" but on the "Fermentation" tab under "Brewhouse Efficiency" it says "Tot Efficiency 72.00% / Measured Efficiency 67.9%". Which of the two "Measured" numbers is right, they differ by 3.16%!
whats the possibility that we are mixing yeasts that are ambient in the brew house by now?
Daniel Barker said:
that's 87.5 attenuation. Don't know how it coulda done that given that the profile of the yeast us 67-72 percent. The recent temp crash could have had something to do with it. The rise from that low temperature might have jump started the yeast again somehow. That's all I could think.
that's 87.5 attenuation. Don't know how it coulda done that given that the profile of the yeast us 67-72 percent. The recent temp crash could have had something to do with it. The rise from that low temperature might have jump started the yeast again somehow. That's all I could think.
My OG was 1075, using the 2112 california yeast. To add to the madness, my carboy never showed signs of any crazy fermentation, meanwhile, niilo put his batch on top of my yeast cake and his fermentation is going crazy. I don't think any of the other cali common batches did that either.
Just checked the fg on my first batch of this and it dropped down to 1.010, 8 points lower than it should be. Please let me know what gravities everyone else is hitting. Normally, I wouldnt complain about the increased ABV, but its notibly dryer than expected.
I wanted to rack my batch this weekend to secondary. I can't come by there today, but if you want to rack mine to another container, you're welcome to the cake from my primary.
I'm doing David's on the 11th. I will schedule time at the brew house for my day off on Monday the 13th to do this one (and another for the brew house).
Yeah, it should be fresh. Please don't let ferm room capacity prevent anyone from brewing for these. I'm willing to move most of my fermenters if we need the space. I just haven't noticed us needing it yet. I would be more than happy to have some of those sours take up permanent residence at my place if anyone is willing to drive them over here.
I understand, but there is still room for the other batches in there. Especially cause we don't want 4 batches sitting around for 2 months while everyone else brews theres and then fill the barrel. This should be fresh!
do we have more than 10 gallons for this barrel? Not to be nosy, but why not if so? 2 people could brew to fill this in one or two days, really. I don't want our barrels to be merely decorative!
Jamie and myself brewed this yesterday and hit all our numbers. It was a very simple and straightforward brew day. Iggi have you set dates for when everyone should have these brewed by?
I did a test batch of the recipe. Came in about 10 pts short of the target OG. And upon tasting an anchor steam again, I think it would be wise to add a pound of bisquit malt to the profile. That should set it to right where we want.
im happy to keep it at the brew house. im also using the word 'lager' in place of storing/aging as we are kinda sorta doing that anyway do to the constant cooler ambiant temps of the brew house over the winter months.
While one can indeed lager a California common (AKA California lager; AKA steam beer), and I know Bill knows a guy who has a fridge big enough for a barrel, I'm not too sure how common it is to actually lager it. Before we get all worried about moving a barrel to Bill's friend's fridge, we might want to consider just keeping it at the brew house.
While I am not a lager expert I don't think you want to do 100% of the fermentation in the barrel. This is for a few reasons. The main one I can think of is that all of the by products of the fermentation (aka the trub) is best left behind in the carboys so your barrel aging will not produce off flavors from sitting on all that dead yeast and will result in a cleaner finished product. Second reason is I don't think those barrels are meant to have pressure inside them from the CO2 output.
Im in for 5 or 10 if necessary .....i dont think we should age this one longer then a month or so.....since its a low gravity brew....i think this is a good one for learning the process of filling and draining the barrel
i may brew with my little brother anywhere between the 21st and the 27th, he will be in town for a week and im sure he would like to explore brewing a bit.
and thats not to say we couldnt do more than 1 test batch, see which is mo' betta'.
being that new years is right around the corner, starting the group brew just after that sounds about right.
Brewed last night and it is bubbling away nicely this morning. 1.063 OG
Kevin Schwartzenberg
based on the straightforward recipe of this, no bulk buys were commited to this. there may be a yeast cake available, but you would need to transfer some stuff around.
Thomas Thorpe said:
...igz...
its what some of the recipes called for. honestly, i dont think its necessary.
Kevin Schwartzenberg said:
...igz...
I'm brewing this tomorrow, what, if any, was purchased in bulk for the group brew? Is there a yeast cake I can rack onto or should I pick up some yeast? That is all.
thanks for the heads up on the Irish moss but I will be brewing this one at home tonight. Just out of curiosity, is there any reason in particular you are boiling the Irish moss for so long?
Kevin Schwartzenberg
kevin, andrew, dan - there is irish moss in the brew house fridge if yall need. it was a gift to the club from Kyle.
...igz...
Andrew, the final batch is yours!
...igz...
I was hoping to do 10.....but looks like 5 is going to be my max...the other fermenter is going to be used for the old ale...im going to brew both this weekend or early next week....ill post stats when they are done.....
dan ya already said 5 or 10 gal. i have ya for 10 at the moment. these need to be brewed asap. your 10 gallons, and kevins 5 are the last ones remaining. kevin is doing his this week.
if you are doing only 5, i need to know too to either brew a 4th batch or open it out to others.
...igz...
Put me down for 5gal.....when does this need to be done?
2
No, sorry, it doesn't help.
I understand what numbers I need and where to plug them. I did that; entered all my numbers. What I don't understand about BeerSmith is exactly what I said above.
I click on the "Mash Details" tab and then in the bottom right corner is a section labeled "Mash Efficiency" where it says "Est Mash Eff 82.8% / Measured Mash Eff 71.06%".
I click on the "Fermentation" tab and then in the middle top of the screen is a section labeled "Brewhouse Efficiency" where it says "Tot Efficiency 72.00% / Measured Efficiency 67.9%".
I realize that "Est" is estimated (i.e., what I SHOULD have gotten). What I'm confused on is whether my efficiency is 71.06%, 72.00%, or 67.9%.
Hope that's a clearer description.
I just brewed mine today. Easy brew but I was pokey. Bill distracted me a lot. :-)
I hit the numbers: somewhere around 1.064/1.065 but my efficiency is still pretty not good. It's better than it has been, though.
I'm still confused on BeerSmith, though: I entered all my numbers (and even changed the mash in amount and temp) and on the "Mash Details" tab under "Mash Efficiency" it says "Est Mash Eff 82.8% / Measured Mash Eff 71.06%" but on the "Fermentation" tab under "Brewhouse Efficiency" it says "Tot Efficiency 72.00% / Measured Efficiency 67.9%". Which of the two "Measured" numbers is right, they differ by 3.16%!
And, lastly, how do I increase efficiency?
Lager Dan, if you are doing the 10 gallons in one shot, you will want to be much higher in the strike temperature, closer to 185
...igz...
whats the possibility that we are mixing yeasts that are ambient in the brew house by now?
Daniel Barker said:
...igz...
that's 87.5 attenuation. Don't know how it coulda done that given that the profile of the yeast us 67-72 percent. The recent temp crash could have had something to do with it. The rise from that low temperature might have jump started the yeast again somehow. That's all I could think.
My OG was 1075, using the 2112 california yeast. To add to the madness, my carboy never showed signs of any crazy fermentation, meanwhile, niilo put his batch on top of my yeast cake and his fermentation is going crazy. I don't think any of the other cali common batches did that either.
...igz...
what was your og and what yeast did you use
Just checked the fg on my first batch of this and it dropped down to 1.010, 8 points lower than it should be. Please let me know what gravities everyone else is hitting. Normally, I wouldnt complain about the increased ABV, but its notibly dryer than expected.
...igz...
I wanted to rack my batch this weekend to secondary. I can't come by there today, but if you want to rack mine to another container, you're welcome to the cake from my primary.
I have a couple growlers worth of S05 in the fridge but not California Common, sorry....
Anyone have a yeast cake I can pitch this on? I was thinking about brewing this today since I have the day off.
ok. can we commit to having these all done by the weekend of the 19th?
...igz...
I'm doing David's on the 11th. I will schedule time at the brew house for my day off on Monday the 13th to do this one (and another for the brew house).
I think getting 5 or 6 of the those buckets out of there would be a big help.
Yeah, it should be fresh. Please don't let ferm room capacity prevent anyone from brewing for these. I'm willing to move most of my fermenters if we need the space. I just haven't noticed us needing it yet. I would be more than happy to have some of those sours take up permanent residence at my place if anyone is willing to drive them over here.
I understand, but there is still room for the other batches in there. Especially cause we don't want 4 batches sitting around for 2 months while everyone else brews theres and then fill the barrel. This should be fresh!
I believe we are at 4 batches for this at this point. I haven't been to pushy since I'm expecting daves barrel to be hoarding the ferm room.
...igz...
do we have more than 10 gallons for this barrel? Not to be nosy, but why not if so? 2 people could brew to fill this in one or two days, really. I don't want our barrels to be merely decorative!
Jamie and myself brewed this yesterday and hit all our numbers. It was a very simple and straightforward brew day. Iggi have you set dates for when everyone should have these brewed by?
You take the lead on this one; when do you want it done by?
I'm brewing two batches on 6/1 so I could very easily make this one of the two batches...
recipe finalized. we have enough people brewing to satisfy the volume needed.
lets finalize the schedule!
...igz...
I did a test batch of the recipe. Came in about 10 pts short of the target OG. And upon tasting an anchor steam again, I think it would be wise to add a pound of bisquit malt to the profile. That should set it to right where we want.
...igz...
ive ordered a pound of hops for this, then realized i was still 6+ oz short.
should i buy more or do you think we can substitute with about 7oz of amarillo?
...igz...
Any room left to get in this barrel?
i added a few more recipes for review. i am also of the school of thought where i would be ok to combine elements from different recipes.
...igz...
im happy to keep it at the brew house. im also using the word 'lager' in place of storing/aging as we are kinda sorta doing that anyway do to the constant cooler ambiant temps of the brew house over the winter months.
...igz...
While one can indeed lager a California common (AKA California lager; AKA steam beer), and I know Bill knows a guy who has a fridge big enough for a barrel, I'm not too sure how common it is to actually lager it. Before we get all worried about moving a barrel to Bill's friend's fridge, we might want to consider just keeping it at the brew house.
While I am not a lager expert I don't think you want to do 100% of the fermentation in the barrel. This is for a few reasons. The main one I can think of is that all of the by products of the fermentation (aka the trub) is best left behind in the carboys so your barrel aging will not produce off flavors from sitting on all that dead yeast and will result in a cleaner finished product. Second reason is I don't think those barrels are meant to have pressure inside them from the CO2 output.
ok, we are up to 45 gallons.
dan, resident lager expert - thinks its ok to ferment in the barrel?
...igz...
Im in for 5 or 10 if necessary .....i dont think we should age this one longer then a month or so.....since its a low gravity brew....i think this is a good one for learning the process of filling and draining the barrel
Put me down for 5 gallons!!!
Put me down for a 5 gallon batch.
Put me down for one. I like these group brews!
i may brew with my little brother anywhere between the 21st and the 27th, he will be in town for a week and im sure he would like to explore brewing a bit.
and thats not to say we couldnt do more than 1 test batch, see which is mo' betta'.
being that new years is right around the corner, starting the group brew just after that sounds about right.
...igz...
Since I suggested the style, I would love to do a batch.
I'd love to help test the recipe too, although I won't have much time until after New Years.
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