brewing today???

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shane · #1 Post by **shane** » Sun Jan 27, 2008 1:14 pm

Great day for brewing,eh??Anybody taking advantage of it ? Im in the middle of a porter(1.056 @ 24gal. pre-boil)w/ nugget bitter and mt. hood for flav. , anyway happy brewing!!! CHEERS

twedelc · #2 Post by **twedelc** » Sun Jan 27, 2008 9:27 pm

We brewed, GiGo Brewerks (formerly NiMBY)
Flanders Red.
Overshot our OG wanted 1.062, got 1.065, but also boiled off a gallon more than we tried to.
just more yummy Goodness!

Rob Martin · #3 Post by **Rob Martin** » Mon Jan 28, 2008 1:23 pm

I brewed a pre-prohibition lager on Saturday to serve at my in-laws 40th wedding anniversary coming up. It was the first batch in 4 that I hit my goal gravity (1.050). I was stoked!

I tried to place the carboy in my fridge and almost snapped the tempered glass. It's in the garage fermenting at 52 right now. Tonight I'm building a shelf for the fridge from 1-1/4" PVC for legs and 3/4" plywood.

Bill · #4 Post by **Bill** » Mon Jan 28, 2008 6:38 pm

I did an ESB yesterday. The weather was perfect for it. First time using the Thames Valley 1275 yeast.

Hit my 1.063 OG on the nose. With the introduction of my new mash tun manifold and my HERMS, my efficiency is always in the low to mid 80's rather than low to mid 70's. It is happily perking away in the chest freezer.

My digital thermo crapped out on me, so I had to do it with bi-metals that haven't been adjusted... well, ever. And I also had no way to calibrate them, so I took the average between the 3

So, according to my best guess, I mashed at 150 or so, mashed out at about 176 or so and chilled down to somewhere in the mid 50's. I forgot to shut of my chiller water supply, so the wort continued to cool after I got it down to 68. When I got it in the freezer and got the probe in the thermowell, it was reading 54. It took me 2 hours to get it up to 62 using a 100 watt light bulb in the freezer. I was kinda amazed how a 100 watt bulb could warm up 11 gallons of wort in a blue plastic barrel in a freezer.

Jensen · #5 Post by **Jensen** » Mon Jan 28, 2008 10:40 pm

Bill, I think you'll love the Thames Valley #1275. Shane turned me onto this yeast. We Started our batch out in the low sixties and let it rise to 67, real slow like, and it is chugging along just fine. Good luck, let's compare yeast flavor in a month or two.

Bill · #6 Post by **Bill** » Mon Jan 28, 2008 11:15 pm

Jensen wrote:Bill, I think you'll love the Thames Valley #1275. Shane turned me onto this yeast. We Started our batch out in the low sixties and let it rise to 67, real slow like, and it is chugging along just fine. Good luck, let's compare yeast flavor in a month or two.

I'm always down with nice tasting, or six