Finally had a chance to get back into the homebrewery after a summer of way too many hours at the Day Job. Spent a few hours on Saturday cleaning and getting organized to brew again.
09/30: Brewed 10 gals. of 13P wort for Saison
15# Belgian Pils malt
1.5# table sugar in the kettle
Warrior for 40 IBU
Domestic Saaz for steep at KO
I expect a long and cantankerous ferment. Then bottle conditioning. Hmmm, bottle conditioning.
10/01: Brewed 10 gals. of 11P wort for Pale Ale
16# Great Western 2-row
.5# Crystal 80
1 oz. Chocolate malt
1 oz. each 17% alpha Columbus, 10% alpha Centennial & 12% alpha Chinook at 60 and 20.
1.5 ozs. each Amarillo and Simcoe at 5 or so.
Split the wort into two 6.5 gal. carboys and pitched Wyeast Rogue Pac Man yeast. These in turn will get used as starter batches for a Russian Imperial Stout and a Barley Wine.
These all went into the downstairs bathroom with the heater tuned for 70F (the heater will burn out later in the week - ha, ha, ha).
3 years ago