Homebrew

Just saw this post on Camra Vancouver's facebook page:

"It is with great sadness that we learned of Dan Small's passing. A legend in Vancouver's home-brewing scene Dan (of Dan's Homebrewing Supplies) hooked hundreds of craft-beer fans and sorted them out with everything they needed to get started brewing. Many of these brewers went on to start breweries and the impact Dan has had on the craft beer scene in Vancouver cannot be ignored. Our sympathies go to his family, friends and colleagues, I'm sure many of us will be raising a glass to him this week.

If you have any messages that you can add them here and we will pass them on."

https://www.facebook.com/CAMRA.Vancouver

This is up next, BLAM!

All-Grain - Denny Conn's Wry Smile Rye IPA
Recipe Type: All Grain
Yeast: WY2450PC
Yeast Starter: 2L
Batch Size (Gallons): 5
Original Gravity: 1.085
Final Gravity: 1.020
IBU: 63.7
Boiling Time (Minutes): 60
Color: 12.7 SRM
Primary Fermentation (# of Days [HTML_REMOVED] Temp): 21@65F
Additional Fermentation: none
Secondary Fermentation (# of Days [HTML_REMOVED] Temp): 21@65F
Tasting Notes: Floral and citrus hop flavors play well with the spicy rye and malt body.

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Denny Conn's Wry Smile Rye IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.073
Estimated FG: 1.013
Estimated Color: 12.7 SRM
Estimated IBU: 63.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:

Amount Item Type % or IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 67.69 %
3 lbs Rye Malt (4.7 SRM) Grain 18.46 %
1.25 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.08 %
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 3.08 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 39.3 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop) Hops -
1.00 oz Mt. Hood [6.00 %] (FWH) Hops 16.8 IBU
0.50 oz Mt. Hood [6.00 %] (30 min) Hops 6.5 IBU
1.50 oz Mt. Hood [6.00 %] (Flameout) Hops 1.1 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc

1 Pkgs Denny's Favorite 50 (Wyeast WY2450PC)/Brewtek CL-50 Yeast-Ale

Single infusion mash 60mins@153F.

Saw this today,

http://www.gizmag.com/pats-pocket-sized-beer-concentrate/28590/

This is up next, BLAM!

All-Grain - Denny Conn's Wry Smile Rye IPA
Recipe Type: All Grain
Yeast: WY2450PC
Yeast Starter: 2L
Batch Size (Gallons): 5
Original Gravity: 1.085
Final Gravity: 1.020
IBU: 63.7
Boiling Time (Minutes): 60
Color: 12.7 SRM
Primary Fermentation (# of Days [HTML_REMOVED] Temp): 21@65F
Additional Fermentation: none
Secondary Fermentation (# of Days [HTML_REMOVED] Temp): 21@65F
Tasting Notes: Floral and citrus hop flavors play well with the spicy rye and malt body.

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Denny Conn's Wry Smile Rye IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.073
Estimated FG: 1.013
Estimated Color: 12.7 SRM
Estimated IBU: 63.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:

Amount Item Type % or IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 67.69 %
3 lbs Rye Malt (4.7 SRM) Grain 18.46 %
1.25 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.08 %
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 3.08 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 39.3 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop) Hops -
1.00 oz Mt. Hood [6.00 %] (FWH) Hops 16.8 IBU
0.50 oz Mt. Hood [6.00 %] (30 min) Hops 6.5 IBU
1.50 oz Mt. Hood [6.00 %] (Flameout) Hops 1.1 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc

1 Pkgs Denny's Favorite 50 (Wyeast WY2450PC)/Brewtek CL-50 Yeast-Ale

Single infusion mash 60mins@153F.

I made this with a buddy. We forgot the gypsum….still turned out as one of my best beers to date. Enjoy. this recipe is brilliant.

Tomorrow night makes it two weeks in the bottles. No Beer Baron style explosions. Resisted all efforts to look closer.

Tomorrow night we shall see if it fully worked out. In the mean time tomorrow will start the next one.

I made this with a buddy. We forgot the gypsum….still turned out as one of my best beers to date. Enjoy. this recipe is brilliant.

I forgot the gypsum as well.

I also changed the Crystal 60 amount to .8lbs from 1.25lbs. I find anymore than that in a IPA I don't like it as much. It might change the total recipe for the worse, but I know I wouldn't like that much if I did put it in. Also putting more columbus dry hops in…. cus well it's hops!!!

Next up Dunkle von ROLF enstien.

It's killing me, I've got a Saison on the go with the Belgian Saison yeast from Wyeast, and just like it said, the fermentation got stuck at 1.035. I also have a hefe going with the Weihenstephan Weizen yeast, and both are fermenting slower than I would like. Summer will be over when they are ready to drink.
FIRST WORLD PROBLEMS.

Thought I screwed up the Czech Pilsner. almost had a first world crisis.

anybody have any kegging equip I could borrow for a week? I have a batch of beer ready for drinking, and a party planned, but am not sure if I want to spend the cash on a full setup yet, and would like to try it out.

Cornys, hoses, reg, tank.. :) whatever. I can compensate appropriately.

oh, you totally want to get a kegging setup. i can't imagine bottling now. i have a spare corny, but everything else is being used.

i brewed this last night:

~Pliny the Elder

5 gallons
OG = 1.074
FG = 1.014
IBU = 100+
SRM = 8
ABV = 8-8.5%

15 lbs 2-row
1 lb crystal (60L)
1 lb carapils
1 lb dextrose

total hops:
chinook: 2
warrior: 2.75 (sub columbus)
simcoe: 3.75
Columbus: 4.25
Centennial: 4

1.5oz Chinook (wort hop)
2.75oz Warrior (90 minutes)
.5oz Chinook (90 minutes)
1.0oz Simcoe (45 minutes)
1.0oz Columbus (30 minutes)
2.25oz Centennial (0 min)
1.0oz Simcoe (0 min)
3.25 oz Columbus (dry hop)
1.75 oz Centennial (dry hop)
1.75 oz Simcoe (dry hop)

1 tsp Irish moss
wyeast 1056

Mash @ 150-152 F.
Ferment at 68 degrees F. Dry hop two weeks.

sampling the finished wort was a bit dr. frankensteinesque (i.e., i've created a monster). should be interesting.

sampling the finished wort was a bit dr. frankensteinesque (i.e., i've created a monster). should be interesting.

I've stopped sampling the finished wort, the bitterness is always way out of whack.

Any of you had to deal with stuck fermentations before? I've got two batches that are stuck, and I'm thinking of dropping some Nottingham in there to finish it up.

If only people would reply on CL. Damn its's annoying.

http://www.ontariobeerkegs.com/

Priced out new? They had some flash sales a couple weeks back I think a basic kit was 40% off.

I've stopped sampling the finished wort, the bitterness is always way out of whack.

Any of you had to deal with stuck fermentations before? I've got two batches that are stuck, and I'm thinking of dropping some Nottingham in there to finish it up.

is this the saison?