So I decided to go for it. I've been kegging for some time now, yet I wanted something I could bottle and age. So I remembered a few bottles of DFH 120 I had a few years back that I kept around and enjoyed them with time. Now it's my turn. A little brewblog...
Ingredients and everything come in great, I decided to push the grainfather to the limit and put all 21# of grain in, I had just a little over 6.3-4 gals of water in the mash. Went great, put some Saran Wrap around the mash basket holes to prevent grain from falling down. Mashed at 147-149 for 78 minutes, conversion complete.
I had to get out a step ladder to lift the mash basket out! 21# of grain was now soaking wet and was a beast to lift straight up, so I got smart and the ladder saved me.
Slow sparge as usual while letting the boil come up - pretty standard on this unit.
Boil kicked off nicely and I started hopping every 3 minutes with 3 grams of the hop blend, which I found to be about 3/4 teaspoon.
Time to load up the CFC and sanitize it, start the circulation, no problem. OK, so now I transfer to the chronical, coming out right at 64 which is right where I want it. let it continue to fill up while I grab the starter slurry. Nice thick pile of yeast on the bottom, a good stir and it's beautiful.
Hit it with the O2 for 65 seconds just for good measure. Pitched the yeast and off we go.
Not more than 2 hours later this brew is bubbling away. Next morning the sight glass is showing amazing activity and I'm pumped.
Today, I'm slowing ramping up to 67 (thanks brewpi) so I can hit it with more O2, and pitch the high gravity yeast and start the dextrose additions. I'm pretty pleased with everything.
Biggest problem is - both my hydrometer and refractometer broke on me, so I have no idea what numbers I'm using. I'm flying blind and having a good time doing it!
More to come as the ferment progresses.
Stay tuned.
Ingredients and everything come in great, I decided to push the grainfather to the limit and put all 21# of grain in, I had just a little over 6.3-4 gals of water in the mash. Went great, put some Saran Wrap around the mash basket holes to prevent grain from falling down. Mashed at 147-149 for 78 minutes, conversion complete.
I had to get out a step ladder to lift the mash basket out! 21# of grain was now soaking wet and was a beast to lift straight up, so I got smart and the ladder saved me.
Slow sparge as usual while letting the boil come up - pretty standard on this unit.
Boil kicked off nicely and I started hopping every 3 minutes with 3 grams of the hop blend, which I found to be about 3/4 teaspoon.
Time to load up the CFC and sanitize it, start the circulation, no problem. OK, so now I transfer to the chronical, coming out right at 64 which is right where I want it. let it continue to fill up while I grab the starter slurry. Nice thick pile of yeast on the bottom, a good stir and it's beautiful.
Hit it with the O2 for 65 seconds just for good measure. Pitched the yeast and off we go.
Not more than 2 hours later this brew is bubbling away. Next morning the sight glass is showing amazing activity and I'm pumped.
Today, I'm slowing ramping up to 67 (thanks brewpi) so I can hit it with more O2, and pitch the high gravity yeast and start the dextrose additions. I'm pretty pleased with everything.
Biggest problem is - both my hydrometer and refractometer broke on me, so I have no idea what numbers I'm using. I'm flying blind and having a good time doing it!
More to come as the ferment progresses.
Stay tuned.