2/5/12 - #6 Cowboy Golden Lager -

2/5/12 - #6 Cowboy Golden Lager -

Pilsen Lager Liquid Yeast

NET WEIGHT 5 FL OZ (145 GRAMS)

This is the classic American lager yeast. It produces a crisp, malty beer with a dry finish. This is the yeast of choice if you want to reproduce the most popular lager in America, but also works very well in German Pils, Schwarzbier and other crisp lager styles.

Flocculation: Medium

Attenuation: 71-75%

Temperature Range: 48-56° F

Alcohol Tolerance: 9% ABV

1 can HME Cowboy Golden Lager

1 can UME Pale Export UME

BrewVint Alcohol Boost

1 tsp - irish moss – late in boil

2/5/12 - left in garage which stays 10 degrees warmer than outdoor temp. OG=1.052, 7.1% ABV

2/18/12 – gravity = 1.052. WTF? I put the fermenter back inside. Gave it a shake and heard the yeast.

2/25/12 – gravity = 1.018. My babies are alive!

3/2/12 – gravity= 1.009

3/3/12 – gravity= 1.008. bottled today with corn sugar. So about 5.8% ABV

3/17/12 – fridged

3/20/12 – There is still something very “thick” with the light beers that I brew. I think I’ll stop using booster and just go for more barley extract next time. We’ll check the 2^nd bottle next. Maybe it was #8

3/24/12 – Bottle # 3 or so was slightly less cloudy

1/9/12 - #5 Vienna Lager /Oktoberfest OG = 1.052, 7.1% ABV, 65F IN PROGRESS - bottles

1/9/12 - #5 Vienna Lager /Oktoberfest OG = 1.052, 7.1% ABV, 65F

1 can of Octoberfest

1 can of Mellow Amber

1/4 oz Hallertau hops

1/2 cup honey

BrewVint Alcohol Boost

Wyeast -Bohemian Lager Liquid Yeast

NET WEIGHT 5 FL OZ (145 GRAMS)

This is the most widely-used lager yeast in the world. It produces a distinctly malty beer, with just a touch of ester character. For classic lager styles, ferment between 45 - 55 °F; for California Common (Steam Beers), ferment between 60 - 68 °F. This yeast will display more ester character at the warmer end of the fermentation spectrum.

Flocculation: Medium-low

Attenuation: 73-77%

Temperature Range: 45-68° F

Alcohol Tolerance: 9% ABV ---------

1/23/12 - gravity 1.010

1/24/12 - gravity 1.010 , tastes burnt - toffee

1/25/12 - gravity 1.009

1/27/12 - bottled with corn sugar. bottles under bed. 7.1%- 1.3 = 5.8% ABV

2/14/12 – not too fizzy. Malty, toffee, hoppy. Good.

12/10/11 - #4 Bruce's Bohemian Pilsner OG = 1.050, 6.8% ABV, 70F somewhat good

12/10/11 - #4 Bruce's Bohemian Pilsner OG = 1.050, 6.8% ABV, 70F somewhat good

2 cans - 38.8 oz Grand Bohemian Czech Pilsner HME

2 packs -4 grams Dry Brewing Yeast.Temperature Range: 68°-76° F.

1 booster BRAND??? - 13 oz (8% glucose, 56% maltose, 16% maltotriose, and 20% dextrins.)

1/4 oz SAAZ hops

12/19/11 - 1 1/2 TsP irish moss added

12/23/11 - gravity 1.013

12/25/11 - gravity = 1.012 66F

12/27/11 - gravity = 1.010 66F. looks and tastes good. warming - strong. fruit/ belgian like

12/28/11 - gravity= 1.010

1/3/12 - gravity = 1.008 66F ( 6.8- 1= 5.8 ABV)

1/4/12 - bottled today using corn sugar. smells good. high aroma

1/20/12 - 2 days frigid. tastes great. fast buzz. on the bitter side. Use no dry hops next time?

1/27/12 - tastes better

1/31/12 - tastes sweet. perhaps I shouldn't use booster for light beers. Cidery - perhaps too much sugar.

should of left it more than 3 weeks or used less priming sugar.

11/12/11 - #3 German Doppelbock. 71 F. Gravity = 1.038 / 5.0% WOULD BREW AGAIN

**********

11/12/11 - #3 German Doppelbock. 71 F. Gravity = 1.038 / 5.0% WOULD BREW AGAIN

stated: OG: 1.049 (approx.) -- FG: 1.012 (approx.) claiming 4.9%

1 Can Linebacker Doppel Bock HME

1 Can Mellow Amber UME

1 Packet Dry Brewing Yeast

1/4 dark honey instead of molasses

11/25/11 - gravity = 1.010 at 71F room. tastes like almost Guinness.

11/26/11 - gravity = 1.009

11/27/11 - gravity = 1.008

11/28/11 - gravity = 1.007

11/30/11 - gravity = 1.006

12/3/11 - gravity = 1.006. bottled today. ( 1.038 - 1.006 (.7 ABV) = 4.3% ABV. Possibly stronger.

12/20/11 - bottle#1 - Tasted perfect

12/26/11 - all bottles were good.

10/20/11 - #2 Winter Dark Lager. 73 F. Gravity = 1.035 / 4.3% WOULD BREW AGAIN

10/20/11 - #2 Winter Dark Lager. 73 F. Gravity = 1.035 / 4.3% WOULD BREW AGAIN

stated OG: 1.046 (approx.) -- FG: 1.012 (approx.) claiming 4.6%

1 Can High Country Canadian Draft HME

1 Can Mellow Amber UME

1 Packet Dry Brewing Yeast (under lid of HME)

1 Packet Saaz Hops

1 Muslin Hop Sack

11/2/11 - Gravity = 1.012 (4.3% - 1.3% = 3% ABV) tastes good.

11/3/11 - Gravity = 1.012

11/5/11 - Gravity = 1.011. Bottled today.

11/19/11- Conditioning bottles in garage at 57.9F

11/22/11 - conditioning bottles in fridge. 46.9F

Beer#1 - #5 = 11/24/11 -Fermented 2 weeks. Bottled 2 weeks. Conditioned 5 days. tastes good. Served at Thanksgiving. noticeable hops. Dark. cloudy.

Beer#6 = 11/25/11 - ditto

Beer#7 = 11/26/11 - clearer at 6 days. Great.

Beer#8 = 11/28/11 - great but still cloudy

9/24/11 - #1 West coast pale ale (3.7%). 76 F NOT BAD, MAYBE ANOTHER BREW

9/24/11 - #1 West coast pale ale (3.7%). 76 F NOT BAD, MAYBE ANOTHER BREW

10/1/11 - still bubbling. tastes perfect and some carbonation. slightly cloudy. plan to leave for 3 more days

10/4/11 - still bubbling

10/5/11 - it's pretty clear and still bubbling. Still tastes fine. Waiting for it to turn a little more flat.

10/6/11 - flatter. I will bottle tomorrow. Indoor temp is 74 F

10/7/11 -bottled the beer.

10/11/11 - bottles feel hard.

10/14/11 - did some more inverting to finish off the remainder sugar. 73F

10/16/11 - bottles have some sugar on the bottom. Use 1/2 TB less next time?

Beer#1 = 13 days ferment. 7 days carb. Fridge 10/14- 10/17 - heavy pale ale. cloudy. some sugar.

Beer#2 = 13 days ferment. 9 days carb. Fridge 10/16 - 10/19 - clearer, great taste. Still heavy for a Pale Ale. Slight sweet.

Beer#3 = 13 days ferment. 11 days carb. Fridge 10/18 - 10/21 - Good. still sweet.

Beer#4 = 13 days ferment. 14 days carb. Fridge 10/21 - 10/21 - Great. was set in freezer for 30 min as well.

Beer#5 = 13 days ferment. 14 days carb. Fridge 10/21 - 10/22 - tasted fruity.

Beer#6 = 13 days ferment. 14 days carb. Fridge 10/21 - 10/22 - quick freezer test. tasted fruity

Beer#7 = 13 days ferment. 16 days carb. Fridge 10/23 - 10/27 - nice

Beer#8 = 13 days ferment. 19 days carb. Fridge 10/26 - 11/4 - strong pale ale. higher than normal alcohol content