06-15-2012, 02:03 PM
Destroyer of Inconel
Join Date: Apr 2010
Location: In ur driveway, abusin' ur WPA
Total Cats: 729
Time for a California Common before it gets too warm!
"California Steam" recipe ripped off from Midwest Supplies, + honey
- 6lbs Breiss Gold Unhopped LME
- 8oz Carapils
- 8oz Caramel 40L
- 3lbs Clover Honey @15min
- 1oz Northern Brewer (8.6%AA) @60min
- 1oz Cascade (6.5%AA) @2min
- 1/2oz Centennial (8.x%AA) @2min
- Wyeast 2112 California Lager yeast
1.060 Starting, expected final around 1.010 sooo... 6.5-6.75%ABV if I can hit 80ish% attenuation. I started this a while ago and it got stuck @ 1.040 and didn't move for nearly 3 weeks. Ungh...
What I learned: (Proper Prior Planning Prevents **** Poor Performance)
- Straight O2 Injection FTW! I can't shake a carboy enough to properly oxygenate 5g of wort. Mini O2 Regulator and diffusion stone ordered from Williams Brewing. MUCH cheaper than a visit to the chiropractor
- Take my own advice and MAKE A FÜCKING STARTER! This was a last minute brew day so I didn't have time to step up a starter. I got lazy and pitched directly from the Wyeast Smack Pack without stepping up the culture. Turns out I massively underpitched this thing.
- 2112 California Lager is highly flocculant and packs down hard with the trub. This also effects its ability to get the job done. I had to use my racking cane to break up the cake so I could stir it back into suspension.
- Stuck ferment + 1tsp DAP + 1tsp Fermaid-K = WINNING. I may start being one of "those guys" and adding this stuff at the beginning. Nothing like needing a blow off tube for a lager yeast
Ok, who else is still brewing/vinting/distilling?