This morning I checked the progress and it was bubbling merrily so all looks well. About 4 hours after sealing it the bubbler was showing signs of pressure but no serious activity.
When I got home at 9:30pm or so I found that the action was so much that some of the beer had bubbled up into the air lock. I sanitized a new one and put it on. When I pulled the old one I had so much pressure it you could hear the air coming out. As soon as I stuck in the new air lock it began to bubble merrily again. Nice.
Monday, September 28, 2009
Sunday, September 27, 2009
Imperial Stout - Brewing Day
Today I brewed an Imperial Stout using a partial grain method.
1. I activated the 1318 London III Wyeast liquid yeast packet
2. Heated 2 gallons of water to 158 F and steeped the grains for 30 minutes.
3. While grains were steeping I heated a third gallon to 160 F in a second pot
4. At thirty minutes I rinsed the grains in a strainer over the big pot with the 160 F water from the second pot
5. I brought the 3 gallons to a boil
6. I added the Northern Brewer Hops at 5 minutes
7. I added the Chinook Hops at 45 minutes
8. At 1 hour of boiling I turned off the pot and allowed to cool for 15 minutes on stove
9. I used a water bath in the sink for ~30 minutes changing the water three times and in the last one using ice
10.. When wort was at 87 F I began to pour back and forth between the sterilized plastic carboy and the pot adding two more gallons of water and the Bru Vigor
11. I took a small sample and measured the initial specific gravity at 1.088
12. I pitched the now bulging yeast, sealed the carboy, and placed it on the floor
1. I activated the 1318 London III Wyeast liquid yeast packet
2. Heated 2 gallons of water to 158 F and steeped the grains for 30 minutes.
3. While grains were steeping I heated a third gallon to 160 F in a second pot
4. At thirty minutes I rinsed the grains in a strainer over the big pot with the 160 F water from the second pot
5. I brought the 3 gallons to a boil
6. I added the Northern Brewer Hops at 5 minutes
7. I added the Chinook Hops at 45 minutes
8. At 1 hour of boiling I turned off the pot and allowed to cool for 15 minutes on stove
9. I used a water bath in the sink for ~30 minutes changing the water three times and in the last one using ice
10.. When wort was at 87 F I began to pour back and forth between the sterilized plastic carboy and the pot adding two more gallons of water and the Bru Vigor
11. I took a small sample and measured the initial specific gravity at 1.088
12. I pitched the now bulging yeast, sealed the carboy, and placed it on the floor
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