Brewer's Log: British Pale Ale, Brew Day
I'm making beer.
Recipe: Home Sweet Homebrew's Pirate Gold Ale Kit
Malt: 6.6 Pounds of Northwestern gold malt extract
Hops: Again, I've got no idea. I'll email the shop tomorrow to find out the AAUs for the kettle hops and how much of the aroma hops were in the kit.
Yeast: 11.5g Safale s-04 dry yeast.
Volume: 5 Gallons
Original Gravity: 1.068 at about room temperature (67*F)
Procedure: I pretty much followed the steps in "How to Brew" dead on.
-Boiled about 3 gallons of water, killed the heat and mixed in the malt extract.
-Added kettle hops at the start of the boil, then after 45 minutes, I added the Aroma hops.
-While all that was going on, I rehydrated the yeast.
-After an hour of boiling the wort, I moved the pot to an ice bath to chill it as quickly as possible to below 77˚F.
-Strained the wort into the fermentation bucket, put on the lid and shook the hell out of it to aerate.
-Dropped in the rest of the bottled water. I figure it'll put me just a hair over 5 gallons. No missing beer this time!
-Pitched yeast, then Lid, Lock & Leave.
Possible Issue: The yeast was set to rehydrate on the stovetop, and Kirsten was baking bread, so it got pretty warm. We measured the temperature after we took it off the stovetop and before we pitched, and it was only 100*F, which is inside the range by about 5*F.
Fermentation: Not much happening just yet at T+3 hours. Naturally, I'll be worried that I've killed the yeast until I see some good aggressive bubbling. Worst case: I score a new pack of yeast and repitch. No big.
Recipe: Home Sweet Homebrew's Pirate Gold Ale Kit
Malt: 6.6 Pounds of Northwestern gold malt extract
Hops: Again, I've got no idea. I'll email the shop tomorrow to find out the AAUs for the kettle hops and how much of the aroma hops were in the kit.
Yeast: 11.5g Safale s-04 dry yeast.
Volume: 5 Gallons
Original Gravity: 1.068 at about room temperature (67*F)
Procedure: I pretty much followed the steps in "How to Brew" dead on.
-Boiled about 3 gallons of water, killed the heat and mixed in the malt extract.
-Added kettle hops at the start of the boil, then after 45 minutes, I added the Aroma hops.
-While all that was going on, I rehydrated the yeast.
-After an hour of boiling the wort, I moved the pot to an ice bath to chill it as quickly as possible to below 77˚F.
-Strained the wort into the fermentation bucket, put on the lid and shook the hell out of it to aerate.
-Dropped in the rest of the bottled water. I figure it'll put me just a hair over 5 gallons. No missing beer this time!
-Pitched yeast, then Lid, Lock & Leave.
Possible Issue: The yeast was set to rehydrate on the stovetop, and Kirsten was baking bread, so it got pretty warm. We measured the temperature after we took it off the stovetop and before we pitched, and it was only 100*F, which is inside the range by about 5*F.
Fermentation: Not much happening just yet at T+3 hours. Naturally, I'll be worried that I've killed the yeast until I see some good aggressive bubbling. Worst case: I score a new pack of yeast and repitch. No big.