Carboy Bags & All Grain

I just started using the carboy bags I just bought ... along with ice packs they are great.  They have been keeping the fermentation temperture where I want it to be, but it does require daily switching of the ice bags.

Additionally, this past weekend I brewed up the first batch on Maine's Milky Moose Musk using all grains and no extracts.  I also took into consideration the comments I received from the judges from Hanger 24 contest where they indicated that I wasn't sweet enough for the style, head retention and astringency issue maybe due to over spraging.  I worked on these and hopefully I fixed those issues ... we will know in 6 weeks.

Using Software

Recently I bought Beer Smith 2 and I have been trying to use it over just taking notes in a composition notebook.  There is so much data required and I am still learning but I am hoping to be able to take it to the next level and start using it in advance to aid in my recipe development.

Also just yesterday I got my carboy holders which should allow me to ice pack the fermentation thus better maintaining the temperature here in the heat of the desert environment.  Will start testing this weekend.

It is Been A Bit

Over the past couple of weeks I made a few batches in between having family visit and my oldest daughter getting married.  Over last week I bottled so much that I actually ran out of enough bottles to make another batch and that was with having a modified smoked porter in the secondary.  Thus I must drink up.

I am getting a couple of batches ready for a couple of upcoming competitions ... hopefully one in July and one in August but lately I am hitting some issue with the increasing outside temperatures I am having difficulties keeping the carboy temperatures in the ideal temperature range for the yeast.  I am looking into maybe using a cooler with ice packs or maybe even use the carboy cover with ice packs I saw online with More Beer.

Over Spiced

Well the Kick Ass Sassafras is over spiced.  It is drinkable ... but just barely.  Way too much sassafras leaves and maybe slightly heavy handed on the anise.  I will reduce to amounts and try again.

I just got in my software (Beer Smith 2) to upgrade my documentation.  Overall, it appears to be a pretty good program but lacks in a couple of the grains I use such as Rauch and Crystal 75.  As I learn more on the program I sure it will become easier. 

Speaking of easier ... on a side note the refractometer I bought ... fantastic plus save about 12 - 14 oz of beer loss during the measuring.  Over 40 to 50 batches that will mean the saving will equal the cost of the instrument.

Smoked Gobbler Porter

Yesterday I brewed up another batch of Sweet Sharon to place into the upcoming contest.  This time I am trying a honey from Florida called Tupelo honey ... hopefully it will get the taste back from my first batch.

I tasted the Smoked Porter yesterday ... all of the background flavors were exactly what I was looking for, however, just a bit heavy on the smoke.  I am going to brew another batch this weekend and reduce the amount of Rauch Malt (the smoke flavor) and hopefully that will get it where it needs to be ... and not tasting like the bottom of a campfire.

Bottled Kick Ass Sassafras

Kick Ass Sassafras in Secondary and Ready to Bottle

Yesterday I had the Kick Ass Sassafras ready to bottle ... so I did.  Of course I performed the bottling while enjoying a Brinton's Wheat Mist.  Tasted the raw product to see how the flavor infused and I was quite happy to see that the flavors were not over powering ... will have to wait until after the conditioning in the bottle to see just how well the spices worked ... or not.

First Bottle Made of Kick Ass

Today, I will be brewing up another batch of Sweet Sharon ... since my daughter is getting married in two weeks here in the Valley I have to increase production to meet the future demand ... economics 101.

Prepping Malts for Today's Brew

Brewing Two Batches ... And Another This Week

On the table I have two new batches in the primary ... one batch of the Sweet Sharon with Killer Bee Honey, and another I finished on Saturday morning which is a smoked wheat.  Although you can't see it in the secondary behind the table I have the first batch of Kick Ass Sassafras which will be bottled this week.

Ideally, this week I will be starting the first attempt at a all grain batch of Moose Musk (my milk stout) and another attempt at fixing the Brinton's Wheat Mist for another upcoming competition.  The batch I submitted in the Hanger 24 just wasn't good enough so I am tweaking it along with the Sweet Sharon (which I wasn't too proud of with the orange blossom honey) to get them ready for the August contest.

Luckily, my future son-in-law is coming soon to help me drink up all of my inventory since I am running out of bottles.