Wednesday, July 30, 2008
After I got through part one, and highlighting all the formulas and good things Ray had to say, i decided to try and put together my own recipe spreadsheet that has the calculations for IBU's, water needs based on evaporation and other factors, beer color ( I use HCU's and convert to a range of SRM's) and hop bitterness. Overall I think it's a good spreadsheet. I designed a recipe using the sheet and compared it to one of the online recipe calculators and I was damn close to exact. That made me smile. I have yet to brew the beer because it's an all grain recipe and I am in need or 4 stainless steele fender washers to complete my mash tun and for the life of me can't find a damn place that sells them. I'm hoping to have them soon, and FINALLY make the move to all grain!
On to the point of this post......I wanted to ask some people out there if they would take a look at my sheet, test it out and let me know their thoughts. Just post your email and I'll send it off to you. I'm a firm believer in feedback, and I think a lot of readers of my blog are brewers and coudl help me out with this. It should actually work for extract w/specialty grain recipes as well as long as you know the gravity of the extract and efficiency. So, post or send me an email and I'll send it off to you. Thanks for you help in advance.
Thursday, July 17, 2008
I guess I am proof that you can grow hops in a planter. The buds on my centenial hop plant are blossoming in large quantities and looking great. They are all over and there is more than i though there would be.
I haven't decided what type of beer I'm going to make with these, but I'm hoping to get enough to strictly use these hops and make a fresh hop ale. I'd like to make it close to what Sierra Nevada does with their hop harvest. That's probably one my favorite highly hopped ales. I had the Southern Hemesphere Hop Harvest at the ACBF in Boston last month and it was amazing.
Friday, July 11, 2008
Monday, July 7, 2008
The kegging went pretty good. I read somewhere that when you keg with the same amount of sugar as you would use when bottling, the beer can be over carbonated. So, I let a little pressure bleed out twice in the two weeks it conditioned in the keg. The beer ended up being a little under carbonated, so I'll make sure I don't release the pressure the next time. I'm going to be brewing a traditional Bavarian Hefeweizen and kegging it for a party in August, so I'll post the recipe as soon as I brew it and get the stats.
Anyway, I hope you all had a great Month, and a great 4th of July (for those in the US).