bottling plan

since I haven't calculated bottling sugar amounts yet, i went ahead and calculated for ~ 3 volumes CO2 (based on Jamil's recommendation).  For my approximate volume and bottling temp, that equates to about 1 and 1/8 cup of corn sugar (~6 oz.).

Fermentation Notes, Hefeweizen

Visual signs of fermentation were present between @ 12 hours after pitching (seen as foam/bubbles in the drum tap).  Has a nice bready/fruity smell coming from the fermentor.

The temp is higher than i'd like ideally, being around 76 to 78F, but unfortunately I am climate limited in this aspect (or monetarily limited in that i'm not gonna run up a ginormous electric bill try to keep my fermentation cool).  Maybe this will lead some some wild smells and tastes, such is the excitement of brewing.

After a couple more days, i'll check the gravity, but i'll still likely let it sit for 2 weeks before bottling just to accelerate the conditioning process and let the yeast clean up after themselves (which may be quite a job considering the fermentation temp).

Brewin Notes, Hefeweizen (Sunday 22feb2009)

Recipe is as follows:

6.0 lbs. Wheat liquid malt extract

1.0 lb. Wheat dry malt extract

1.0 oz. Sterling hops (60 min)

Safale WB-06 Bavarian wheat yeast, 1 packet

Fairly simple brew day, first one since I've moved.  Only thing of note was the extreme foamyness of wheat DME while coming to boil.  I just removed the pot and stirred it down and resumed as normal.

Rehydrated the yeast in ~95F water for 15 minutes before stirring and pitching into the slotted ladle-aerated wort.

Fermentation temps are gonna be in the 70s, because I live much closer to the equator now and can't afford a monster A/C bill.

OG: 1.050

Brewin Again!

Damn, its been a while.  First time since moving way down north.

Anyhow, here's the plan:

Gonna brew Hefeweizen tomorrow, from extract, a Northern Brewer kit to be exact.

I'm gonna scrub out my equipment with soap and water because it's been so long and who knows what is or isn't living in my stuff.