Brewer's Notes
Took another refractometer reading today and looks like the underpitch is catching up. I am also at the point where the refractomer is going to be fairly useless to determine accurate gravity readings... so will leave these alone now until next week. At that point I would expect terminal gravity,
Brewer's Notes
Well, color me very surprised. I am about 40-something hours into the experiment and at least 2 of the batches have reached my expected terminal gravity (plus or minus a gravity point). Here is how things stack up so far: Sunday: 1. Batch A | Half Pitch Rate: 1.065, showed
Brewer's Notes
Nothing like a Sunday afternoon, with football on the tube, brewing! Because this was to measure pitching rates, I intentionally pitched warm, and it will ferment at 72 to 73°F. The gravity and heat should help bring out a few extra flavors (good or off) to help amp up
Brewer's Notes
I am not a scientist, but have used test and measurement to good effect in my career. After reviewing my APAV2 notes, I underpitched by a significant factor. I intentionally pitched at the same rate as the previous brew to eliminate variables other than brewing liquor; however, it stalled and
Brewer's Notes
“The strongest of all warriors are these two — Time and Patience.” ― Leo Tolstoy, War and Peace You know Leo never had a beer in the fermenter struggling to hit the last few gravity points, or sitting in a keg carbing up. Time and Patience... things I throw at new brewers
Brewer's Notes
Not feeling so good now about my Houston We Have a Pale Ale Part Deux. Fermentation has stalled at 1.020, well from the expected 1.014 FG. I actually expected better than planned fermentation as the last batch stalled at 1.017. With the new water profile and such
Brewer's Notes
I'm posting my brewing process, more for myself than anything else. It is a good reference point to revisit over time, should certain habits or problems creep up. Brewing has become a ritual for me, something I can do that provides a lot of focused, refreshing concentration on
Brewer's Notes
So it has been several weeks since I brewed the first APA, and took fairly careful notes of mash pH, mash efficiency, etc. I was very happy with the results in the glass, but... I bought an RO system, specifically to address a terrible water report. Terrible in that sodium
Brewer's Notes
Since I am exploring water issues, and recently purchased several pounds of high-alpha American and New Zealand hops... I thought I would calibrate on a hoppy Pale Ale. The title really references hops varieties that make me think of space and NASA, as well as the problems I have been
Brewer's Notes
So, as I mentioned previously, I bought a R/O system. That's Reverse Osmosis, which forces water, under pressure, through membranes that operate on the microscopic level, rejecting certain sized molecules. Essentially it strips water clean, allowing only H2O through the other side. There is a downside, that
Brewer's Notes
In his book Outliers, Gladwell makes an interesting observation. To get really good at something, there is a magical "10,000 hours" of practice necessary. It's an amazing read, and the theory has some acceptance in the academic world. Clearly, if you repeat anything 10,000