BeerSmith™ Recipe Cloud

Notes

=====BREW DAY LOG===== June 6, 2020: * I thought my boil was going strong but still ended up with a little more volume and a little low on gravity. oh well. * knocked out at 75’F at 2:00pm and put in the fermentation chamber to chill to 53’F * pitched 1 packet of yeast and swirled vigorously at 9:15pm w/ wort at 55’F June 7, 2020 @ 4:00pm - some yeast rafts forming @ 8:30pm - airlock activity and more yeast buildup June 9, 2020 @ 2:45pm - tested gravity with wine theif. Ended up showing 1.038. Fermentation is in full swing though. - didn’t get much moasic taste. I’m thinking I might double the dry hop amount from 1oz to 2oz. June 11 @ 8:15pm - set the ferm chamber to 58’F. June 12 @ 8:00am - set ferm chamber to 63’F. June 12 @ 8:30pm - set chamber to 68’F June 16 @ 6:45am - dry hopped w/ 2oz Mosaic pellets June 19 @ 6:45pm - xfer to keg for cold crashing w/ gelatin, also set ferm chamber to 60’F June 20 @ 6:45am - drop chamber to 52’F June 20 @ 6:45pm - drop chamber to 44’F June 21 @ 6:45am - drop chamber to 36’F June 21 @ 6:30pm - drop chamber to 33’F I let it lager for about a week at 33’F and then let it come back up to kegerator temps at around 40’F. Fermentation schedule: http://brulosophy.com/methods/lager-method/ FERMENTATION SCHEDULE: — Leave at 53’F until fermentation is 50% (1.025) complete… 4-7 days? — Take probe off carboy and leave wrapped in towel in chamber. Bump up chamber temp 5’F every 12 hours until it gets to 65-68’F — Leave at this temp until fermentation is finished (4-10 more days) — Start ramping chamber temp down 5-8’F every 12 hours until chamber is 30-32’F — When beer is ~50’F, add gelatin (http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/) — 1/2 tsp Knox Unflavored Gelatin with 1/4 cup cool water then microwaving it in short (7 second) bursts until it reached 145-150°F — Leave at this temp for 3-5 days to clear. — xfer to keg! can start drinking as soon as 3 days after kegging