Batch #3. Another extract based brew. We ordered from
Austin Homebrew Supply again. This batch was an interesting adventure. While cooling the wort, we chilled it a little too much, and pitched the yeast at too cold of a temperature. Needless to say, the yeast was too cold to eat. Since the yeast was not eating, there was no fermentation. To help get the batch going, the fermenter was warmed up in a shallow bath of warm water and more of the same yeast was pitched again. Once fermentation began, the primary fermenter was moved into a swamp cooler (see previous post) to get the fermentation temperature down to 70-72
°F. We also used Irish moss and gelatin to get a clearer beer.
Style: Extract Brew
Sub-Style: American Pale Ale
Malts: Crystal Malt (40 L) - 16 oz.
Hops: Bittering - Galena (1 oz.)
Flavoring - Cascade (1 oz.)
Aroma - German Hallertau (1 oz.)
Other Additives:
BrewVint Yeast Fuel - 0.018 oz. (added with 15 minutes left of boil)
Yeast: Wyeast - London Ale III 1318 Activator
Clarifying Ingredients: Irish Moss - 1 teaspoon (added with 15 minutes left of boil)
Gelatin - 1 tablespoon (added to secondary fermenter)
Number of Bottles: 51 (12 oz. bottles)
Original Gravity: 1.049 (75
°F)
Final Gravity: 1.011
Percent Alcohol: 4.98% by Volume
Comments: To Be Continued......
