Saturday, June 23, 2018


So, I kegged a Belgian Ale, and cleaned up the fermenter in the morning.
This afternoon I did a thorough job on the keggerator:

- emptied and washed two kegs
- put the gas lines back in place (had gotten beer backed up into them, major hassle!)
- purged and sanitized the beer lines with hot Star San solution
- straightened everything up, made room for bottled beers

I feel pretty good.

Tuesday, June 12, 2018

Ale Belga

8 lbs. extracto de malta ultra-ligero
0.5 oz pellets de lúpulo Mosaic (13% AA) @ 60 min.
0.5 oz pellets de lúpulo Mosaic (13% AA) @ 10 min.
5.5 gals. de agua tratada con disulfito de sodio
3 paquetes de White Labs Belgian Ale Yeast Blend WLP575

Al llegar al hervor, apagué la llama y añadí la malta.
Luego de remover, prendí la llama. All llegar nuevamente al hervor, procedí a agregar los lúpulos en los intervalos indicados.

Al finalizar 60 minutos de cocción, retiré del fuego y enfrié el mosto.

12 dias a 68-76° F

Temp. al agregar leva.:  77° F
OG/DI: 1.058
Alc.Vol.: 7%

Sunday, May 13, 2018

Imperial American Porter


Water treatment
1 tablet Campden salts

9 lbs. ultralight liquid malt extract
4 lbs. golden light dry malt extract

Steeping Grains
12 oz Crystal 60°L
8 oz. Carafa Special II
8 oz. Pale chocolate malt
8 oz Victory malt

Boil hops
1.5 oz. Magnum hop pellets (12.6% AA) @ 60 min.
1 oz. Cascade hop pellets (4.7% AA) @ 10 min.
1 oz. Centennial hop pellets (9.7% AA) @ 10 min.
1 oz. Cascade hop pellets (4.7% AA) @ 1 min.

1 tablet Whirfloc finning agent @ 5 min.

2 vials White Labs San Diego Super ale yeast, WLP090

Dry-hop additions
0.5 oz. Cascade (4.7% AA) @ 
1 oz. Centennial hop pellets (9.7% AA) @
1 oz. Simcoe hop pellets (13.6% AA) @

Steeped grains in hop bag, in 6 gals of tap water treated with 1 tab. Campden salts. When water reached 170°F, removed grain bag and brought liquid to boil.

Turned off heat and added malt extracts.  Returned to boil and proceeded to add boil hops at indicated intervals.

Added 1/2 gal. distilled water to fermenter. Sacrificing a few gravity points in order to ferment the necessary volume for my project.

Pitching temp.: 77.6° F 
OG: 1.098
FG: 1.021
ABV: 10.1%