Barrel emptying - Sept 23, 9am

hogie · Post by **hogie** » Fri Jul 13, 2012 3:24 pm

OMFGLMFAO

GAM · Post by **GAM** » Fri Jul 13, 2012 3:25 pm

Makes me want to eat it.

Sandy

NASH · Post by **NASH** » Fri Jul 13, 2012 3:51 pm

Messy looking courier but at least it's on the way!

RIS Repair Kit in motion.jpg

PS: Try about 4 - 5g of amylase

Post by **mr x** » Fri Jul 13, 2012 3:53 pm

Lmfao. On a side note, this beer may be ready to turn over in about a month or so.

CorneliusAlphonse · Post by **CorneliusAlphonse** » Fri Jul 13, 2012 3:54 pm

hahaha that's awesome.

Post by **LeafMan66_67** » Fri Jul 13, 2012 3:55 pm

Great stuff for a Friday afternoon.

hogie · Post by **hogie** » Fri Jul 13, 2012 3:56 pm

mr x wrote:Lmfao. On a side note, this beer may be ready to turn over in about a month or so.

Do you mean the first RIS will be in the barrel for a month or that my amylase-rescued beer will take a month to attenuate?

hogie · Post by **hogie** » Fri Jul 13, 2012 3:58 pm

NASH wrote:Messy looking courier but at least it's on the way!

PS: Try about 4 - 5g of amylase

Sounds good. Thanks for the help. Looks like I'll be adding that on Sunday.

Post by **GillettBreweryCnslt** » Fri Jul 13, 2012 4:06 pm

NASH wrote:Messy looking courier but at least it's on the way!

PS: Try about 4 - 5g of amylase

Haha! I was standing beside Nash as he was taking that pic. I grabbed up some US-05 as well to try to ensure a healthy brew, got some good tips as well. Thanks!

GAM · Post by **GAM** » Fri Jul 13, 2012 4:51 pm

He (Greg) offered me a bowl and spoon to eat it with.

Sandy

Post by **chalmers** » Fri Jul 13, 2012 4:53 pm

GAM wrote:He (Greg) offered me a bowl and spoon to eat it with.

Sandy

Hi Sandy,

Is your beer going OK? Will it be ready for the filling next weekend (assuming that's still the plan)?

Post by **mr x** » Fri Jul 13, 2012 5:30 pm

hogie wrote:
mr x wrote:Lmfao. On a side note, this beer may be ready to turn over in about a month or so.
Do you mean the first RIS will be in the barrel for a month or that my amylase-rescued beer will take a month to attenuate?

In the barrel.

Post by **GillettBreweryCnslt** » Fri Jul 13, 2012 11:08 pm

So I've got my RIS finished. I'm quite happy with how it went, I hit all of my numbers on the nose. Thanks to Nash and Jayme for some tips this afternoon. Here are the stats:

Maris Otter 77.43 %
Roasted Barley 8.58 %
Caramel Munich 120 5.60 %
Caramel/Crystal Malt 75 2.80 %
Chocolate Malt 2.80 %
Pale Chocolate Malt (2.80 %
Magnum (60 min) 64.5 IBU
Fuggles (10 min) 7.2 IBU
Fuggles (5 min) 4.0 IBU

Strike temp = 162F
Mash in = 151F
After 1hr mash = 148F
Pre-boil = 1.084, 6.48 gal
Post-boil = 1.100, 5.60 gal

Added 500ml of US-05 that I got from Nash today and she's sitting in a bucket with a blow-off tube at a steady 21C

Now I'm running off another 6 gal to see what I can get for a small beer. But I'll boil that tomorrow!

g'night!

hogie · Post by **hogie** » Sun Jul 15, 2012 7:09 pm

I warmed up the yeast and added a bit of starter wort to it an hour ago and it's foaming like fuck already.

I added the amylase about 15min ago. Am I good to pitch this yeast now or should I wait a couple more hours to give the amylase a head start?

hogie · Post by **hogie** » Sun Jul 15, 2012 7:22 pm

NASH wrote:Pitch the amylase when you get it, then some rocking yeast as soon as you have it ready. I'll gear up a bit of fresh US-05, I'd suggest whipping up a quick little starter, maybe a pint of wort for the yeast and let it get rocking, it'll likely only take a couple hrs, then pitch.

I'm pitching the yeast now. It's only getting messier by the moment and is obviously rocking already.

NASH · Post by **NASH** » Sun Jul 15, 2012 7:41 pm

hogie wrote:
NASH wrote:Pitch the amylase when you get it, then some rocking yeast as soon as you have it ready. I'll gear up a bit of fresh US-05, I'd suggest whipping up a quick little starter, maybe a pint of wort for the yeast and let it get rocking, it'll likely only take a couple hrs, then pitch.
I'm pitching the yeast now. It's only getting messier by the moment and is obviously rocking already.

Messy!

Yeah no need to wait, I just wanted to see you get that yeast rocking before the pitch

Post by **mr x** » Sun Jul 15, 2012 9:59 pm

I brought a heavy duty cart up to move the barrel around, we'll need to build it up a bit though to give the barrel some support. Shouldn't be a huge issue.

hogie · Post by **hogie** » Mon Jul 16, 2012 8:31 am

NASH wrote:
hogie wrote:
NASH wrote:Pitch the amylase when you get it, then some rocking yeast as soon as you have it ready. I'll gear up a bit of fresh US-05, I'd suggest whipping up a quick little starter, maybe a pint of wort for the yeast and let it get rocking, it'll likely only take a couple hrs, then pitch.
I'm pitching the yeast now. It's only getting messier by the moment and is obviously rocking already.
Messy!

Yeah no need to wait, I just wanted to see you get that yeast rocking before the pitch

Great news. She's fermenting like a motherfucker now. Even had to rig up a blowoff this morning. Thanks Nash, Ben and X.

Post by **mr x** » Mon Jul 16, 2012 8:56 am

Woohoo, back in business!

The AA is kick ass stuff, saved the dry stout I brewed last week.

Post by **chalmers** » Mon Jul 16, 2012 9:37 am

Great to hear, Hogie!

Are we feeling confident enoug to set a date and time for the filling?

Post by **mr x** » Mon Jul 16, 2012 10:00 am

The date is the 21st for sure. I was thinking myself, Jmac, and the barrel should arrive around 9:30 or so, get us time to get it situated, and then the rest of the peeps show up at around 10:30...????

I've edited the title of the thread to reflect that.

PM/email Keggermeister for his address details

Post by **mr x** » Mon Jul 16, 2012 10:08 am

I am assuming Hogie and Nick will be good to go, so the extras (LD, Fishdisease, GAM's 2nd brew) won't be needed this fill, but should be perfect for the next time around. Which won't be long off, I'm thinking 1.5 months in the barrel. The peeps involved in the second filling should start a new thread soon. Time flies....

Dirt Chicken · Post by **Dirt Chicken** » Mon Jul 16, 2012 8:59 pm

mr x wrote:Woohoo, back in business!

The AA is kick ass stuff, saved the dry stout I brewed last week.

Where can we acquire this stuff, if needed?

Post by **mr x** » Mon Jul 16, 2012 9:08 pm

I've still got a fair bit at home, next time I'm coming up, I'll bring you a small bottle.

Dirt Chicken · Post by **Dirt Chicken** » Mon Jul 16, 2012 9:15 pm

mr x wrote:I've still got a fair bit at home, next time I'm coming up, I'll bring you a small bottle.

... just in case!! So with that in mind, probably should put on some RIS now then eh?? wheres this second forum at???

Ps: i miscalculated my water levels on the last double batch of cascadian dark ale, OG was 1.096, have been dry-hopping he heck out of it, sampled it tonight and its warm and smooth - honestly thought it would have needed a tonn more dry hopping to make it palatable but its awesome!! I'm wondering what the FG is now, since after i sip it, leaves a warm hum in the throat like whiskey!

Barrel emptying - Sept 23, 9am

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