Brewed Another Batch of Brinton's Mist

Yesterday, after I got home from church I started mashing another batch of my wheat beer ... Brinton's Wheat Mist.  This time to get my techniques down I only made 2.5 gallons since after stopping at More Beer in Riverside I picked up a 3 gallon carboy along with my other supplies.  I also bought a new thermometer to replace the one that was causing me such issues in cooling down the wort.

After calculating the exact amount of ingredients that I needed in my grain bill by back calculating the points I desired I started my mashing.  It when fairly smoothly and I was easily able to cool the wort to the desired temperature before pitching the yeast ... it is amazing how much easier it is when the equipment is working and of good quality. 

This time I use the screen I purchased at More Beer for my mash which allowed me to easily pull the first running and fly sprage the mash using a slotted spoon.  This was much better than when it clogged so badly the first time I mashed grains.

Moving Day

Today I removed the fermented wort from the primary to the secondary fermenter.  Since the original OG was 1.080 and the FG going into the secondary was 1.022 I can except an alcohol content of around 7 - 8%.

Putting Beer from Primary to Secondary

It is time to head to the store in Riverside to get more grains and yeast to start another batch or two.

Logo Design

As with any new business the logo design is important to name recognition.  Last evening as I was watching TV I came up with this rough idea that I later put through paint shop to clean up.  The shape is in that of a salt box ... but if I ever start making money I will have it professionally done.

Stout Brewing

On Saturday I started brewing my stout.  Learning from the mistakes I made during the first batch I made sure that I had plenty of ice on hand to cool the wort, and also addressed the steeping process vs. the mashing.

Sweet Stout Ingrediants

Steeping the grains went quite smoothly but once again I had issues cooling the wort.  Still with plenty of ice on hand I wasn't that concerned but after hour of cooling and still unable to go below 89 degrees and began to wonder what to try next.  Thinking on the lines of ice cream I added salt to the ice but still the wort temperature would not drop.  Finally, I got a different thermometer and discovered that my digital that I was so proud of was giving a bad reading.

Steeping Gains

Putting Steeping Products into Cook Pot

The wort was chilled a bit too low but at this point I continued by aerating the wort and then pitching the yeast.  24 hours later ... no yeast activity thus grasping at straws I took a dry yeast pack that I also bought and re-hydrated the yeast.  Removing the air lock only and using a funnel I pitched the new batch of yeast.  Finally, fermentation has begun.

Cooking Wort

Hops Addition

Cooling Wort to Put in Fermenter

Fermentation Stalls

Well sadly the fermentation is not going well as expected.  I worried about this with all of the problems I experienced thus if no improvement by day's end the entire batch will be dumped.

If this happens I will try the stout batch this upcoming weekend which will involve steeping vs. mashing.  Hopefully better results.

First Attempt Brewing Wheat Beer

Yesterday was brewing day.

I started heating the water to seep the grains in the cooler, pour into the cooler then slowly added the the grains in my recipe while stirring to prevent clumping.  This phase of the cycle went without a hitch.  Temperature of the added water was 169 degrees and maintained in the cooler at 154 degrees for an hour just like it was supposed to be.

That was the last time during the process that everything went smoothly.  Upon draining into the boil pot the drain became clogged and would not allow the seeped grains fluid to flow.  Tried several ways to unclog the port without any success.  Thus I ended up having to remove the seep measuring cup by measuring cup and straining through a strainer ... which by the way put air into the wort which I did not want to do.  When spraging I ended up having to batch sprage and still remove the same way.  The OG was less than I wanted at 1.018.

Started the boil and added the hops.  Boiled the first hops 60 minutes and the second addition 15 minutes.  When to place in a ice bath to cool and ran through all the ice I had in the freezer and still was at 120 degrees.  Note: next time store much more ice for ice bath.  Finally, hours later, using the outside freezer I got the temperature down enough to pitch the yeast.  Everything is in the growler and waiting for fermentation to begin.  OG of boil is still low at 1.025.

Tons of Dishes to Clean

Liquid Yeast

I went to make my wort for what I thought was my liquid yeast and I discovered as I was getting ready to pour the White Labs yeast bottle that in fact I could pour it directly into the 5 gallon batch I am making this weekend.  The good news was it was good practice for making the wort later.

I also got the remaining parts I needed to complete my 5 gallon steep pot using a cooler from Home Depot.  No leaks and seems to work as advertised.

Purchased Grains and Ready to Brew

Yesterday, I finally got over towards LA to pick up the remaining supplies to start brewing.  Still was unable to get a grain mill but the grains I purchased were already cracked.

Some note to future brewer: 

First, the start up kits are complete if you want to brew pre-packaged or simple grain recipes.  If you are trying to brew your own recipe they are lacking some of what you need.



On Left Best I Could Find in My Area - On Right Much Better Funnel

 Second, it was difficult in my area just to find the right size funnel, and I still haven't been able to find the grain mill I am looking for to use.  When it comes to grain mills, at their cost, I would like to be able to look at what I am buying ... but so far that hasn't happened.  My next step will be to talk to other craft beer brewers and find out which ones they liked and did not like.

Third, have your start recipe in hand when going to a the brew store ... and be prepared to change.  I bought the book Homebrewing for Dummies by Marty Nachel just to post on this site to be funny, but found since I brought it with me to be invaluable for aiding in changing on the spot.  You can always pre-order exactly what you want but I found that changing up added spice to the fun I am having.

Vacation is Over

I am back from vacation, finished all my end of year reports and now it is time to getting down with brewing.  Frustrated with not being able to find what I need on line (i.e. grind mill that is a good but not too expensive) I am going to drive over to LA to get my supplies for the wort and my grind mill.  While I am there I will be hopefully be able to start a dialog with the vendors to be able to purchase items without having to drive 2 to 3 hours away.  More to come.

What is a Salt Box?

A saltbox is a building with a long, pitched roof that slopes down to the back, generally a wooden framed house.  A saltbox has just one story in the back and two stories in the front. The flat front and central chimmey are recognizable features, but the asymmetry of the unequal sides and the long, low rear roof line are the most distinctive features of a saltbox, which takes its name from its resemblance to a wooden lidded box in which salt was once kept.