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Post by brewbama on May 6, 2022 10:03:27 GMT -6
Ok, we’re at 140°F so I added an oz of Cent Cryo for 30 min whirlpool. Sent from my iPhone using Tapatalk
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Post by brewbama on May 6, 2022 10:20:29 GMT -6
I sanitized the fermenter and Tilt hydrometer as well as cleaned my yeast bowl to weigh my pitch. I used the mfr pitch rate calculator for my weight Sent from my iPhone using Tapatalk
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Post by tommymorris on May 6, 2022 10:56:27 GMT -6
I steeped at 180F for 30 minutes. I didn’t see 140F in your recipe.
My wort is in the fermenter chilling down to pitch temp. It was chilled to 74F with a copper immersion chiller. I will pitch at 66-68F.
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Post by brewbama on May 6, 2022 11:07:34 GMT -6
Ooops. Sorry about that. I re-vacuum sealed the yeast and it went back into the fridge And added the yeast and nutrition to one of the distilled water jugs along with some water to rehydrate it I filled a cleaned empty keg to the brim with the sanitizer from the fermenter I added some ice to continue cooling to pitch temp Sent from my iPhone using Tapatalk
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Post by brewbama on May 6, 2022 11:51:06 GMT -6
I hit my pitch temp, drained the BK to the fermenter, added the Tilt hydrometer, and shook the begeezies out of the yeast and pitched it while the fermenter was filling in an effort to mix it in. I don’t add oxygen or stir the wort. Sent from my iPhone using Tapatalk
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Post by brewbama on May 6, 2022 11:55:20 GMT -6
I installed the fridge controller temp probe into the fermenter and hooked up the hose to push the sanitizer from the keg into the bucket. Slightly under my planned 1.044 but I’m OK with that. Now, time to feed the deer, clean up, and wait for the Tilt to tell me when the fermentation begins. Sent from my iPhone using Tapatalk
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Post by tommymorris on May 6, 2022 12:26:17 GMT -6
I pitched one pack of Bry-97 yeast dry.
My OG was 1046. So, we went opposite directions.
My beer is at 66F. It is set to stay between 64F-68F. I might drop the range 1 F.
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Post by brewbama on May 6, 2022 12:46:43 GMT -6
I pitched one pack of Bry-97 yeast dry. My OG was 1046. So, we went opposite directions. My beer is at 66F. It is set to stay between 64F-68F. I might drop the range 1 F. +1. As long as I’m north or south by a point or three I don’t get too carried away. I am still playing with the No Sparge and 3.5 gal batches. Cheers to a successful brewday! 🍻
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Post by tommymorris on May 6, 2022 12:49:30 GMT -6
I pitched one pack of Bry-97 yeast dry. My OG was 1046. So, we went opposite directions. My beer is at 66F. It is set to stay between 64F-68F. I might drop the range 1 F. +1. As long as I’m north or south by a point or three I don’t get too carried away. I am still playing with the No Sparge and 3.5 gal batches. Cheers to a successful brewday! 🍻 Cheers! Hopefully we can taste the beer in about 1 month.
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Post by brewbama on May 6, 2022 13:02:07 GMT -6
I look forward to it.
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Post by brewbama on May 8, 2022 7:54:21 GMT -6
The ferment is progressing nicely and has pushed all the sanitizer from the keg into the bucket which now acts as an airlock which is bubbling nicely. It doesn’t steadily bubble (blip, blip, blip) like a three piece or ‘S’ style airlock attached to the top of a fermenter. It builds up pressure then releases it all at once, builds up again, and releases again, over and over. Sent from my iPhone using Tapatalk
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Post by tommymorris on May 8, 2022 10:46:32 GMT -6
Nice. Mine is moving along as well. Are you planning to spund the beer?
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Post by brewbama on May 8, 2022 14:35:58 GMT -6
My version of spunding — yes. I only do this to give the yeast an opportunity to consume any O2 I pick up when I transfer to the keg. Based on Brian Rabe’s tests, at room temp yeast takes about an hour to reach 0 ppm dissolved O2 in sugar water. I am using beer so I’ll give it a day or two while I reach terminal gravity. …but first, tomorrow around noon I will dry hop with 1 oz Cryo Amarillo in the fermenter. (See post No. 30 below) Then, I will transfer to the keg with a few points remaining which should be about Weds. When the trend line and actual reading cross at the bottom of the curve I’ll transfer. Here’s an example of when I’ll spund circled in red:
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Post by brewbama on May 11, 2022 4:46:55 GMT -6
The beer is within a few points of finishing …so, I drained the residual sanitizer from the keg by tilting it towards the ‘gas in’ post and attaching a quick disconnect aimed at the sanitizer bucket. I then closed transferred the beer to the keg and attached a spunding valve to finish fermenting. I removed the shelf the fermenter was sitting on and placed the keg (with the spunding valve attached) back into the ferment fridge to finish fermenting those last few points. Sent from my iPhone using Tapatalk
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Post by brewbama on May 11, 2022 5:12:15 GMT -6
I tie the dry hop bag to the handle of the fermenter and lower it into the fermenting beer. I do this so the yeast will consume any O2 I allow to enter the fermenter when I open it to add the dry hops. I use unwaxed dental floss so the lid seal won’t be compromised. There are marbles in the bag to keep it submerged. This is what it looks like after I transferred the beer to a keg. Though I could have submerged them a bit lower, the ring around the collar indicates the dry hops were submerged: Sent from my iPhone using Tapatalk
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