If you wanted to make a bare bone equipment check list you would be looking for 4 basic things a stock-pot or a brew pot, something to ferment in, something to prepare for bottling, and actual bottles or a kegging system.
Continue reading for more information on the equipment required for home brewing.
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Notes on the bottling of the HefeWheaton
- Lost about a gallon to trub. Not sure how that happened. I haven’t lost that much in a long time.
- Much more pale than I wanted. I was going for 10 SRM, but it’s closer to 5 SRM.
- Too early to know, but I don’t get any clove in the beer. There’s a faint hint of banana if I look for it.
- Looks like it’s about 5.1% ABV.
- This is going to be drinkable, for sure, but I’m not sure it’s going to be what I was hoping for.
- I think I may have collected 1 gallon too much from the mash tun, which is why the SRM is lower than I wanted.
- I’m sure the lack of clove flavour is from the fermentation temperature. I understand that WLP300 gives clove close to 70, and I struggled to keep fermentation below 80.
- I’m a little hard on myself, I know, because I was comparing my just-into-the-bottle brew with Mission’s Bavarian Hefeweitzen.
Connecticut Pale Ale
Last year I came across several ounces of Cascades grown locally in Connecticut. I had enough to do a full brew, so I wanted to take advantage of the situation. After talking with the grower and a few other brewers from the area, I concluded that varieties grown in this part of the Northeast have a tendency to run a touch lower in alpha acids than what we typically see. I tasted a few flowers by popping them in my mouth, and decided they we’re likely between 5.5 and 6.0% alpha, a safe middle ground figuring Cascade’s typical values are 5.0-7.5%. So when formulating the recipe I shot for a pale ale with a few more IBUs than I might actually need, figuring if the alpha content was lower I’d still be in a safe range, but if they were higher than anticipated I’d have something a little more IPA like. Either way would work for me.
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What its all about...
Well I am here to share my home brewing experience.
So far I have 1gal of strawberry mead still in the primary and 5gal hard apple cider in bottles.
I have collaborated with a friend to create 1gal blueberry mead (this was good.. and strong to boot), 1gal raspberry mead, 1gal mango…hooch? Not too sure what else to call it.
Brewing plans for the near future include: Chocolate java stout, Apricot hefeweizen, and, im sure, many many “seat of the pants” brews.
Note: My writing style is my own… It is not proper or correct. But you’re stuck with it.