Labels

In Process

• Cole Porter
• Backhand Bitter

Un-named

• Brown Ale
• Galactic Ale

For my part I decided to split the 5 gallons into 3 1.75 buckets and pitch each one with a different yeast.

For the first I used a dry package of Danstar West Coast Ale. I used this yeast a couple times in my early brewing and decided to give it a try.

The second share I washed and pitched the yeast from my Lawnmower Kolsch. This will hopefully produce a smoother beer hopefully something like a black lager.

The last share I also reused my yeast going with British Ale II from a Brown Ale (Surly Bender Tribute).

I fermented these in my new Fermentation Chamber setting the temperature to 66f which was inside each yeasts optimal range to avoid stressing them out too much.

This should prove to be an interesting experiment and I can’t wait for them to be ready to drink.

To make my life easier I put together a cheat sheet with all the most common temperature from brewing with both their Fahrenheit and Celsius values.

I keep one of these on my brew stand and on my fermentation chamber for easy reference.

My first fermentation chamber was built out of a sheet of 4inch pink insulation and it worked well over the winter when all I needed to do was warm it up. Now that summer if coming I’m going to need to be able to cool as well as heat, so here comes Fermentation Chamber 2.

It all starts with a 4 foot tall front opening freezer. This was a great find off craigslist due to the fact that the shelves are completely removable making the whole inside available.

Pairing it with the contoller I built with an STC-1000 I can now heat and cool my fermentation to any temperature I need.

This beer finished up nice, but needs a few tweaks for the next version. Specifically better control in mashing to make sure that the body is right at the end.

This recipe is based on the Fuller’s London Pride as published in BYO magazine interview.

On of my favorite brews that I have made is the 1744 porter from the Brew Your Own fall 2013 issue.

I’ve scaled the recipe back from the original to lower the O.G. and the final ABV but otherwise it’s just like the original.

This beer comes out smooth and chocolaty but seems to have a little trouble carbing up, sometimes taking more than 4 weeks to be ready to pour.

I wasn’t able to get too much help from the brewery about the recipe, “Water, Malt, Yeast, Hops and Rye” was the best I could find until I ran across a photo of the brew team which mentioned it was a Scotch Ale with 12% rye.

With that, I came up with a recipe using a few well rated scotch ales and modified them to include the 12% rye.

The results? I nice malty, boozey scotch ale with a big kick of rye.