Everything seemed to just work on Sunday, despite the fact that I was brewing in a small kitchen and that there is plenty of nice carpet that was just asking to be spilled on. The brew entailed the following recipe, which I adapted from the one here:
Grain
8lbs. Marris Otter
2lbs. Vienna
0.5lb. CaraHell (Crystal 10L)
Hops (Cascade only)
1oz. at 60 minutes
0.5oz. at 30 minutes
0.25oz. at 15 minutes
0.25oz. at 5 minutes
1oz. irish moss divided between additions at 15 and 5 minutes
Procedure
Mash at 152°F with 3.5 gallons of water – about 1.33 quarts/lb. of grain.
Batch sparge at 175°F to collect about 6.5 gallons of wort.
60 minute boil with hops and irish moss additions as listed. Collect about 5.5 gallons.
Chill to 73.4°F and pitch Wyeast 1065 yeast.
Several factors made this brew day go really well. For one, my head is in a better place than during past brew days. I’m employed and not worrying about exams, senior design, etc. This means I wasn’t preoccupied and was thus less apt to make mistakes. Kat was also a big help. She weighed out my grains and made me food. We shared the kitchen surprisingly well even with all of my brewing equipment in the way. Upgrades I made to my equipment proved beneficial. I modified my grain mill so I could use my electric drill instead of a hand crank and purchased a wine whip and a six-gallon glass carboy. The modification to the mill and the wine whip took a lot of labor out of the brewing process. They were both fun to use and very effective. Above all, the carboy just looks nice. It allows me to watch the fermentation process. Watching the yeast go to work after brewing for most of the day is very rewarding. Here's a video:
I made two changes to my technique that made my brew session much easier. First, I made a large yeast starter over the course of the previous week. Doing so allowed for active fermentation to happen much sooner, which meant less risk for infection and less time for me to worry if I did something wrong. Second, instead of fly sparging, I batch sparged. I don’t know if I will go back to fly sparging. It’s too much work and there are too many opportunities for mistakes to happen. Fly sparging is too much like the examples in MATH 211, Differential Equations, where there’s a flow rate of fresh water coming into a reservoir with an initial salt content and a flow rate leaving the reservoir and you have to find a solution for the salt content over time. It sucks. Batch sparging is like taking a bath, where you don’t have to deal with rates. Batch sparging allowed me to achieve the proper malt content in my wort, as well as the proper batch size, which is something I was not able to do in previous attempts at fly sparging. I only regret not learning about batch sparging earlier in my brewing career and not brewing this particular batch a few weeks earlier. If I had, then it might be ready for Oktoberfest. Next year. Here's a slide show of the brew session.
I've done a lot of banging my head on the keyboard to make this blog look the way it does. Hopefully I can continue the effort and make interesting posts regularly. My intent is to share my interests and adventures here, as well as a few of my opinions.