Homebrew Time Lapse, Hoptastic IPA

Just over a year went by since my last entry, crazy!  The kid has grown and another is on the way.  Life moves fast now.  With limited time, I found that Twitter was the best medium to share my latest brewing adventures.  Posting the below time lapse video of my last brew day really brought me back here.  This brew was the 16th batch on the new system which has now yielded 195 gallons.  On my old 5 gallon system, the same volume would have taken 39 batches.  Since I started brewing with the B3 2050, I have been really enjoying splitting a batch in increments of 5 gallons to test out different yeast strains.  In the future, I want to also experiment with varying fermentation temperature schedules.

The video below was taken using a time lapse camera over the course of a casual homebrew day.  The camera took one shot every 2 seconds and compiled the images at a rate of 30 frames per second.  I edited out some of the longer waits (all grain, all day) to show more of the busy-body action of the day.  For a better resolution video, you can go here Chillindamos Homebrew Time Lapse.

Hoptastic IPA

Imperial IPA

BJCP: 14C	Date: 02/10/2013
Type: All Grain	Brewer: Sean
Batch Size: 15.50 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 15G B3 2050
Est Original Gravity: 1.073 SG	Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.2 %	Actual Alcohol by Vol: 7.9 %
IBUs (Tinseth’s): 110.7 IBUs	Est Color: 9.6 SRM
Total Hop Weight: 21.50 oz	Calories: 243.1 kcal/12oz
Description:
Ingredients Amt Name Type # %/IBU 38.20 gal SD Alvarado Water 1 - 6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 35 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 81.4 % 3 lbs 8.0 oz Munich (Dingemans) (5.5 SRM) Grain 4 8.1 % 2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 4.7 % 2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 4.7 % 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 7 1.2 % 1.50 oz Homegrown Chinook [13.00 %] - First Wort 90.0 min Hop 8 27.9 IBUs 2.00 oz Homegrown Chinook [13.00 %] - Boil 60.0 min Hop 9 33.8 IBUs 1.00 oz Homegrown Columbus [14.00 %] - Boil 60.0 min Hop 10 18.2 IBUs 6.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11 - 2.00 oz Homegrown Columbus [14.00 %] - Boil 20.0 min Hop 12 12.2 IBUs 1.00 oz Homegrown Cascade [5.50 %] - Boil 20.0 min Hop 13 2.4 IBUs 1.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 14 5.7 IBUs 1.00 oz Homegrown Cascade [5.50 %] - Boil 5.0 min Hop 15 1.2 IBUs 1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 16 2.8 IBUs 1.00 oz Homegrown Cascade 20 min Whirlpool [5.50 %] - Boil 1.0 min Hop 17 1.3 IBUs 1.00 oz Homegrown Centennial 20 min Whirlpool [10.00 %] - Boil 1.0 min Hop 18 2.2 IBUs 1.00 oz Homegrown Columbus 20 min Whirlpool [14.00 %] - Boil 1.0 min Hop 19 3.0 IBUs 1.40 oz Simcoe Rocket 175°F [13.00 %] - Aroma Steep 0.0 min Hop 20 0.0 IBUs 0.45 oz Homegrown Centennial Rocket 175°F [10.00 %] - Aroma Steep 0.0 min Hop 21 0.0 IBUs 0.15 oz Homegrown Cascade Rocket 175°F [5.50 %] - Aroma Steep 0.0 min Hop 22 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 23 - 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 24 - 1.0 pkg Pacific Ale (White Labs #WLP041) [35.49 ml] Yeast 25 - 3.00 oz Homegrown Cascade [5.50 %] - Dry Hop 10.0 Days Hop 26 0.0 IBUs 3.00 oz Homegrown Centennial [10.00 %] - Dry Hop 10.0 Days Hop 27 0.0 IBUs
Mash Steps Name Description Step Temperature Step Time Infusion Add 52.47 qt of water at 161.3 F 148.0 F 70 min Mash Step Heat to 168.0 F over 50 min 168.0 F 5 min
Mash Type: SMART 148 and Mash Out	Total Grain Weight: 43 lbs
Sparge Temperature: 168.0 F	Pre-boil Volume: 18.95 gal
Days in Primary: 7.00	Primary Temperature: 68.0 F
Days in Secondary: 10.00	Secondary Temperature: 66.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI	Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F	Storage Temperature: 42.0 F
Notes: B3 2050 Batch #16 Divded wort into 3 five gallon carboys pitched with 1 vial each of the 3 yeast strains. No starters. One minute of oxygen via diffusion stone in each carboy. Also, 1 vial of WLN4000 Clarity-Ferm in each carboy (first time use).
Created with BeerSmith

Some Like it Hoppy IPA, April 10 2011

The past three weeks have been amazing.  Our first child arrived and with it, an insane amount of excitement and a number of adjustments.  While my wife, Michelle, has taken the brunt of changes, I have found myself in a state of awe and chillindamos.  Knox will grow up in a homebrewery that I'm sure will also dabble in homemade sodas when the time comes.

Parenting skills harmonizing with chillindamos.

 Homebrewing has slowed down a tad but today I'm back in the game!  I made some subtle modifications to the last IPA batch, Stay Classy IPA.  I eliminated the 20°L crystal malt to add more to the German special malts, Vienna and Munich.  I also upped the whole hop Centennial addition and Amarillo to bring the flavor and aroma just a notch up (eleven).

Grain bags make great swaddles.

Everything else remained identical to the previous IPA.  Stay Classy IPA is still on tap and is great.  I bottled out a few for NHC but am a bit weary of how it will travel considering my inexperience with counter-filling bottling.  I bottled out a few extras to see how it will hold up come judging time.  Though I tried to blow out a pint or so of the trub at the bottom of the keg, some chunks are showing in the other bottles.  I suppose I'll find out in a couple of weeks when I get the judging sheets.

Knox's first homebrewing session!

Some Like it Hoppy IPA
BJCP Category 14-B American IPA
Author: Chillindamos
Date: 4/10/11

Size: 5.0 gal
Efficiency: 72.55%
Attenuation: 78.5%
Calories: 219.23 kcal per 12.0 fl oz

Original Gravity: 1.066 (1.056 - 1.075)
|================#===============|

Terminal Gravity: 1.014 (1.010 - 1.018)
|================#===============|

Color: 5.64 (6.0 - 15.0)
|=======#========================|

Alcohol: 6.81% (5.5% - 7.5%)
|==================#=============|

Bitterness: 121.3 (40.0 - 70.0)
|================================|

Ingredients:

9.3 lb 2-Row Brewers Malt
1.4 lb German Vienna
0.8 lb Belgian Munich
3.0 tsp 5.2 pH Stabilizer - added during mash
1.0 lb Rice Extract
1.0 oz Chinook (11.0%) - added first wort, boiled 90.0 min
1.0 oz Magnum (10.6%) - added during boil, boiled 60.0 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 oz Chinook (11.0%) - added during boil, boiled 10.0 min
1.6 oz Centennial (10.0%) - added during boil, boiled 10.0 min
1.0 tsp Servomyces - added during boil, boiled 10.0 min
0.1 tsp Anti-Foam - added during boil, boiled 1.0 min
0.5 oz Simcoe (12.3%) - added during boil, boiled 0.0 min
0.5 oz Citra (14.0%) - added during boil, boiled 0.0 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP001 California Ale (will change later)
0.5 oz Simcoe (12.3%) - added dry to secondary fermenter
1.0 oz Citra (14.0%) - added dry to secondary fermenter
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter

Schedule:

Ambient Air: 60.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:14:30 Mash-In - Liquor: 3.44 gal; Strike: 172.11 °F; Target: 152.0 °F
01:14:30 Saccharification Rest - Rest: 60.0 min; Final: 147.5 °F
01:24:30 Vorlauf, bitches! - Rest: 10.0 min; Final: 146.7 °F
02:24:30 Fly Sparge - Sparge Volume: 5.33 gal; Sparge Temperature: 168.0 °F; Runoff: 6.0 gal

Notes

Small changes from last IPA, Stay Classy IPA. 70% dilution rate. 4 grams Gypsum, 1 gram Epsom Salt, and 1 gram of Baking Soda added to the mash. Chinook and Centennial hops are grown at our hop farm (IBUs estimated). Mash dilution ratio: 1.04 Tap, 2.41 Water Lady (3.44 gallons total). HLT dilution ratio: 1.51 tap, 3.59 Water Lady (5.1 gallons total). Oxygen added for 60 seconds. OG 1.066 @ 68°F. 1 vial to 900ml yeast starter. Will likely share this keg for NHC (unless thirsty for more IPA).

Results generated by BeerTools Pro 1.5.15

Anyone ever seen an ale yeast do this after fallen krausen?

Above shows an interesting phenotype from fermentation of the last batch of IPA.  I was planning on racking the new IPA on the yeast bed of the last batch when I saw this happen and delayed the brew.  No off flavors, nothing suspicious, just likely characteristic of this particular strain.  I'll know for sure if it does it again this batch.

Stay Classy IPA, February 27, 2011

I'm getting a bit excited for this year's AHA Conference here in San Diego.  The conference is hosted by a different city each year and usually it's too far to travel.  This will be my first National Homebrewers' Conference and I'm looking forward to all the fun other members in my homebrew club, QUAFF, talk about each year (yes, some go every year!).

Want to go!?  Better register soon, the conference is selling out fast!

One of the famed events during the conference is club night.  I know I can count on QUAFF to fully represent with a great showcase of homebrews and energy.  I haven't heard an announcement yet but I know that QUAFF will soon be asking us to contribute kegs for club night.  While hoppy is something I've always enjoyed, I haven't brewed hoppy in quite some time (probably since IPA pours out of drinking fountains around here!).  Here's to my renewed adventures in homebrews drenched in IBUs and contributing to the masses of hop heads at NHC.  Not sure if this beer will be around by then but you can count on this brew to be good learning ground.

Vessel Calibration in BeerTools Pro
One of the key draws to using brewing software is the ability to calculate strike and target temperatures during the mash.  It would enable you to better hit your temps when variables such as volume, time, and temperature change.  In BeerTools Pro, it allows you to run basic experiments to establish heating parameters for your brewing equipment.  Basically, calibration involves pouring a selected volume of heated water in each your mash tun, hot liquor tank, and kettle to measure the amount of heat loss over a specific amount of time.  The software also allows you to test your heating element to measure how fast you can heat a selected volume (useful for estimating heating times). 

Kettle calibration in BeerTools Pro to determine heat properties.

Before the software, it has been a bit of art and skill to hit desired mash temperatures.  A homebrewer gets to know his/her equipment with experience and eventually, it gets easier to hit your target temps. The problem was that I can sometimes be a couple of degrees off.  Seems to not be a very big deal but enzyme activity can be very temperature specific.  If you ever want to recreate the conditions that made that great beer, it's imperative to know how to hit your desired temperatures every time.
I would be very happy if I can trust the software to guided me to my mash temperatures every time.  After today's batch, it is apparent that I have a bit of tweaking to do.  I'm not sure if I should go through the calibration process again (for the mash tun only) or simply tweak the time point temperatures to match the observed temperatures during a brew day.  Oh, I should also verify/calibrate my thermometer before doing so (or would it an unknown thermometer provide acceptable relative values?) and for future brews.

Today's Mash Schedule with calculated strike temperatures in the Temp column.

Looking above, I heated my 3.44 (or close to that) gallons to 171.5°F for mash-in.  After 3 minutes of stirring and stabilizing, the mash was moderately consistent at 153°F.  Close enough for me and I was pretty excited.  At the end of the saccharification rest, BeerTools shows that I should have lost enough heat to have a final temp of 147.4°F.  My actual ending temperature was 152°F (only a loss of 1°).  Perhaps if I simply adjust my Mash Tun Calibration parameters for "Temp. After 5 Minutes" to lose 1° less and "Temp. After 65 Minutes" to show a total loss of also just 1°, I might be able to make this work. 
On to the beer,  check out that ingredient list!  Insane.  I used to try and simplify as much as possible (less is more) and now my homebrews are practically including the kitchen sink.  The ingredient list doesn't even include the adjusted water profile and salts.  As for the IBUs, doesn't the calculated 112.3 seem to be just too far out there for this hop schedule!?  I'll save that issue for another time, I need to chillindamos!

Stay Classy IPA

14-B American IPA
Author: Chillindamos
Date: 2/27/11

Size: 5.0 gal
Efficiency: 74.78%
Attenuation: 75.0%
Calories: 217.06 kcal per 12.0 fl oz

Original Gravity: 1.065 (1.056 - 1.075)
|===============#================|

Terminal Gravity: 1.016 (1.010 - 1.018)
|====================#===========|

Color: 6.85 (6.0 - 15.0)
|=========#======================|

Alcohol: 6.41% (5.5% - 7.5%)
|===============#================|

Bitterness: 112.3 (40.0 - 70.0)
|================================|

Ingredients:

9.0 lb 2-Row Brewers Malt
1.0 lb German Vienna
0.5 lb Belgian Munich
0.5 lb Crystal Malt 20°L
3.0 tsp 5.2 pH Stabilizer - added during mash
1.0 lb Dried Rice Extract
1.0 oz Homegrown Chinook (11.0%) - added first wort, boiled 90.0 min
1.0 oz Magnum (10.6%) - added during boil, boiled 60.0 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 oz Homegrown Chinook (11.0%) - added during boil, boiled 10.0 min
1.0 oz Homegrown Centennial (10.0%) - added during boil, boiled 10.0 min
1.0 tsp Servomyces - added during boil, boiled 10.0 min
0.1 tsp Anti-Foam - added during boil, boiled 1.0 min
0.5 oz Simcoe (12.3%) - added during boil, boiled 0.0 min
0.5 oz Citra (14.0%) - added during boil, boiled 0.0 min
0.5 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP001 California Ale (update later)
0.5 oz Simcoe (12.3%) - added dry to secondary fermenter
1.0 oz Citra (14.0%) - added dry to secondary fermenter
0.5 oz Amarillo (8.5%) - added dry to secondary fermenter

Schedule:

Ambient Air: 60.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:14:26 Mash-In - Liquor: 3.44 gal; Strike: 171.48 °F; Target: 152.0 °F
01:14:26 Saccharification Rest - Rest: 60.0 min; Final: 147.4 °F
01:24:26 Vorlauf, bitches! - Rest: 10.0 min; Final: 146.7 °F
02:24:26 Fly Sparge - Sparge Volume: 5.1 gal; Sparge Temperature: 168.0 °F; Runoff: 5.74 gal

Notes

70% dilution rate. 4 grams Gypsum, 1 gram Epsom Salt, and 1 gram of Baking Soda added to the mash. Chinook and Centennial hops are grown at our hop farm (IBUs estimated). Mash dilution ratio: 1.04 Tap, 2.41 Water Lady (3.44 gallons total). HLT dilution ratio: 1.51 tap, 3.59 Water Lady (5.1 gallons total). Oxygen added for 60 seconds. OG 1.065 @ 66°F. 1 vial to 800ml yeast starter (used dark malt extract which should have a small impact on resulting SRM). Recently finished calibrating all vessels and mostly was able to use BeerTools software to predict target temperatures. Mash-in was over my 1°F which is close enough that I simply continued to stir the mash for a few more minutes. The calculated final temperature for the saccharification rest was the most off, about 5°F lower.

Results generated by BeerTools Pro 1.5.12


Turned out to be an awesome IPA. Kara tested for IBUs: 84.5. This value is actually higher than what I expected and certainly more than what is perceived. If I were to guess, I would say that it's around 65 IBUs.  The next IPA brewed has some minor changes and more hops.  Will be nice to also have that tested to see if the value is a tad higher than 84.5 IBUs.

American IPA, April 2 2010

Oh IPA, how I miss you.  While visiting Hollister Brewing Company in Goleta last weekend, I had several of their IPAs.  While others at the table weren't into hops as much as I, Hollister Brewing IPAs got me thinking about conjuring up some liquid hoppy goodness.  Last weekend, we toured tasting rooms in Santa Barbara wine country.  Needless to say, our palates were a wreck after tasting some 30 different wines.  For me, IPA was the cure.  Nothing like some IBUs to rebalance your palate!  More on Hollister to come.  And now for some IPA:

American IPA, April 2 2010
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

10 lbs. American 2-Row
1 lb. Red Wheat Malt
1 lb. Munich
0.5 lb. Crystal 20
0.5 lb. Victory
 Single Infusion Mash 152-154°F

1.7 oz. Homegrown Centennial hops for 60 min.
1.3 oz. Homegrown Centennial hops for 20 min.
1 Whirlfloc tab 20 min.
1 oz. Cascade for 10 min.
0.5 oz. Cascade for 5 min.
0.5 oz. Amarillo for 0 min.

White Labs WLP001 California Ale Yeast (vial to starter), thanks Kara!

OG: 1.060 @ 67°F
FG: 1.008
ABV: 6.9% (wahoooo, 69)

Kegged on 4/21

English IPA, April 3 2010

Intended for the extract club-only but we lost track of time and couldn't get it in bottles fast enough.  First tastes after kegging weren't promising either.  It was simply too hot and surprisingly low body.  Another surprise is that the hop flavor was muted.  This beer took until about mid-May to balance out.  I'll be more gentle the next time I try extract!

English IPA, April 2 2010
5 Gallons, Extract, 60 Minute Boil

0.5 lb. Caravienne
0.5 lb. Victory
2 oz. UK Chocolate
Steeped grains at 155 °F

10 lbs. Light Malt Extract

1.5 oz. Fuggles for 60 min.
0.5 oz. Fuggles for 30 min.
1 Whirlfloc tab 20 min.
1 oz. East Kent Goldings for 20 min.
0.25 oz. East Kent Goldings for 10 min.
0.25 oz. East Kent Goldings for 5 min.
0.25 oz. Perle for 1 min.
0.25 oz. Willamette for 1 min.

White Labs WLP007 Dry English Ale (vial to starter), thanks Kara!

OG: 1.069 @ 70°F
FG: 1.017
ABV: 7.1%
Kegged on 4/21

One Weekend, 8 Batches - 40 Gallons of Homebrew

Epic Brewing Weekend! A number of buddies came over to help brew the beer for this year's Big Bear Bash party over New Year's. It was a tad chaotic at times but it was fun to include everyone in the process.
My friend Andrew (of imakecheese.com fame) picked up on the process quickly and with Kara's help, was autonomously a brewer by the end of the weekend. Kara works with White Labs and was finally able to experience the process (she brought the yeast, of course). Others learned the difference between extract and grain brewing while some really learned how to clean kegs:

Other tasks were completed over the weekend such as dusting all lagers on tap (no one complained about this task) as well as washing dishes and doing some keg maintenance (gotta lube up those poppet valves every once in a while). Our friend Nick seemed to have an exceptionally great time with the kegs!

We were able to brew 4 5-gallon batches in the 48 hour period. My brother-in-law, Ed, came over with a crew and his extract equipment to brew up 3 5-gallon batches on Saturday. We finished up 1 more extract batch on Sunday. Its been about 8 years since I brewed an extract batch!

Here's the recipe lineup:

Grain Batches:

The Infamous Blueberry Wheat - All Grain, 5 Gallons, Single Infusion, 70min.
7lbs. White Wheat
4lbs. Dom. 2-Row
1oz. Hallertauer 60min.
White Labs WLP001 California Ale Yeast
(blueberry added at kegging)
OG: 1.058
Update 12/12: Racked to secondary. Current gravity is 1.010 at 66°F.
FG: 1.008
ABV: 6.8%

Front End Hopped Ale - Grain, 5 Gallons, Single Infusion, 90min.
10lbs. Dom. 2-Row
1lb. Victory
8oz. Crystal 60
2oz. Crystal 80
1oz. Homegrown Centennial 20min.
Whirlfloc 15min.
1oz. Homegrown Centennial 10min.
0.25oz. Cascade 1min.
0.25oz. Perle KO
White Labs WLP001 California Ale Yeast
OG: 1.059
Update 12/12: Racked to secondary. Current gravity is 1.012 at 66°F.
FG: 1.013 at 60°F
ABV: 6.3%

Winter Warmer - Grain, 5 Gallons, Single Infusion, 90min.
12lbs. Dom. 2-Row
1lb. Victory
1lb. Crystal 60
4oz. Crystal 80
2oz. Chocolate Malt
1oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. Santium 10min.
0.25oz. Santium 5min.
0.25oz. Santium 1min.
White Labs WLP001 California Ale Yeast
OG: 1.069
Update 12/5: Racked to secondary. Current gravity is 1.017 at 64°F.
FG: 1.013 at 60°F
ABV: 7.6%

Amber Pale - Grain, 5 Gallons, Single Infusion, 90min.
10lbs. Dom. 2-Row
4oz. Crystal 80
2oz. Black Roasted Barley
0.5oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. UK East Kent Goldings 5 min.
0.25oz. UK East Kent Goldings KO
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.012 at 66°F.
FG: 1.011 at 60°F
ABV: 6.7%

Extract Batches:

Blueberry Wheat - Extract, 5 Gallons, 70min.
5lbs. Liquid Malt Extract
4lbs. Bavarian Wheat Dried Malt Extract
1oz. Hallertauer 60min.
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.013 at 66°F.
FG: 1.015 at 60°F
ABV: 6.1%

Front End Hopped IPA - Extract, 5 Gallons, 90min.
9lbs. Liquid Malt Extract
1lb. Crystal 80
4oz. Crystal 60
1oz. Homegrown Chinook 30min.
1oz. Homegrown Centennial 20min.
Whirlfloc 15min.
1oz. Cascade 10min.
1oz. Cascade 5min.
1/2oz. Perle KO
White Labs WLP001 California Ale Yeast
OG: 1.077
Update 12/5: Racked to secondary. Current gravity is 1.022 at 64°F.
FG: 1.017 at 60°F
ABV: 8.1%

Big Gay ALe - Extract, 5 Gallons, 90min.
8lbs. Liquid Malt Extract
8oz. Victory
8oz. Crystal 80
4oz. Crystal 60
2oz. Black Roasted Barley
1oz. Homegrown Centennial 60min.
Whirlfloc 15min.
0.5oz. UK East Kent Goldings 10min.
0.5oz. UK East Kent Goldings 5min.
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/5: Racked to secondary. Current gravity is 1.016 at 64°F.
FG: 1.017 at 60°F
ABV: 5.9%

ALe Pacino - Extract, 5 Gallons, 90min.
8lbs. Liquid Malt Extract
1lb. Chocolate Malt
4oz. Crystal 60
1oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. Cascade 10min.
0.5oz. Cascade KO
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.015 at 66°F.
FG: 1.016 at 60°F
ABV: 6%

I should have just put some anti-foam in every batch since the day after the above picture was taken, 5 blew through the airlock. Luckily, I was home to catch it before big messes ensued.

I have one more batch to brew next weekend that will feature agave nectar provided to me by my favorite tequileria, Cantina Mayahuel.

Independence IPA, June 6 2009

Independence IPA

Moving seems to always put a damper on homebrewing. The new kitchen has hardwood floors that demanded the brewing operation to be moved outdoors. For years, I've been brewing on apartment balconies with quick access to the kitchen. Organizing a brew space makes for a more chillindamos brewing experience. Today, I felt a little disconnected from my normal brewing routine. Decisions such as where to do the boil, gravity tasks, and sanitation took some chillin away.
Despite the numerous adaptations and running around to find all of my equipment, 6 months out of the game of brewing and chillindamos did not rust away the essential skillz. I hit my temps, volume, and gravity as I hoped.
Our friends Dave and Sarah encouraged this brew as it will be consumed at their Independence Day party.

5 Gallons, All Grain, Single Infusion Mash, 70 Minute Boil

12lbs. Domestic Two-Row
1/2lb. Crystal 60
1/4lb. Victory
2oz. Black Roasted

1.5oz. Homegrown Centennial 60min.
1 Whirlfloc Tab 20min.
3/4oz. Styrian Goldings 20min.
1/2oz. Styrian Goldings 5min.

OG: 1.066 @ 76'F
FG: 1.015 @68'F
ABV: 6.9%

White Labs, WLP041 Pacific Ale Yeast

IPA, May 26 2008

IPA - Brewed May 26th, 2008

5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

11lbs. Domestic 2-Row
2lbs. Franco-Belges Munich
1/2lb. Caravienne
3oz. Black Roasted Barley

1.75oz. Homegrown Whole Chinook 60min (everything else is from pellets).
1/2oz. Horizon 11% 30min.
1/4oz. Amarillo 7% 20min.
1 Whirlfloc Tab 20min.
1/2oz. Amarillo 7% 5min.

White Labs, California Ale Yeast

Pictured to the left is the new chiller setup. After the wort drops below 100'F, I start the pre-chiller. Water from the tap enters the first immersion chiller surrounded by ice water. Along with the newly constructed 50' chiller, this setup significantly decreased the time it took to bring the wort under 80'F.