Beer fridge modification

While brewing batch 184, I made a nice modification to my beer fridge. I don't want to drill a hole in the fridge to put the CO2 tank outside, and there isn't anywhere to put it anyway, so I used my Dremel and cut out the shelf in the door to put it there.

Mmm! Edge beers waiting to be opened!

Now it's easy to reach and no fear of it falling out by accident.

Here's a random photo of my grandson with a storm trooper, just for fun:

Batch 164, Amber at the Edge

I was talking with Kerry and Tyler, the brewers at the Edge, about brewing and that I didn't think I had time to do a batch since Lisa and I are headed out on a long road trip. Tyler suggested brewing anyway and putting the beer in a 15 gallon barrel and aging it until we get back. Sounds like a plan. Since I only had a few days, I went with a simple recipe, one that would be fermented in less than a week and ready to go into a barrel. I went with the amber that I've made at home a few times.

20 gallon batch

24 lb 2-row
8 lb Munich
3 lb Crystal 60
2 lb White Wheat
9 oz Chocolate malt

Mash at 154F for 60 minutes


3 oz Galena, 60 minutes
2 oz Mt Hood, 10 minutes

Also added some clarifiying agent and yeast nutrient at 10 minutes, some stuff Tyler gave me.

San Diego Super yeast, probably a quart of a first generation that Kerry pulled off of a cream ale.

No idea on numbers since I didn't measure anything other than the above. I've got to brew on that system a few more times and get some process down. Got it all in a fermenter, and I'm sure it'll be beer.

It looks like I'm done sparging and am getting ready to boil in this shot.

Fly sparging takes forever.

12/28/2014 Was going to meet Kerry at the Edge to transfer the beer to the barrel, but she was sick and she said she'd do it on Monday. That'll be a full week, so I'm sure it will be done fermenting by then.

Batch 158, Gemutlich at the Edge

I finally got time to brew at the Edge on the pilot system. I went with Gemutlich because it's a recipe I've done a few times and it's not an over the top recipe, so if I've screwed up the recipe quantities adjusting for the bigger system, it should still be okay. Kerry, the head brewer at the Edge, was a huge help in getting this batch going and in the fermenter.

20 gallon batch

Batch Size	17.576 gal	Boil Size	20.076 gal
Boil Time	90.000 min	Efficiency	70%
OG	1.052	FG	1.010
ABV	5.4%	Bitterness	24.8 IBU (Tinseth)
Color	7.0 srm (Morey)	Calories (per 12 oz.)	169

Fermentables

Total grain: 41.905 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	20.952 lb	Yes	No	79%	2.0 srm
Munich Malt - 10L	Grain	10.476 lb	Yes	No	77%	10.0 srm
White Wheat Malt	Grain	6.667 lb	Yes	No	86%	2.0 srm
Oats, Flaked	Grain	2.857 lb	Yes	No	80%	1.0 srm
Honey	Extract	7.619 oz	No	No	75%	1.0 srm
Molasses	Sugar	7.619 oz	No	No	78%	80.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Super Styrian	7.5%	3.810 oz	Boil	60.000 min	Pellet	21.6
Saaz (USA)	3.8%	5.714 oz	Boil	5.000 min	Pellet	3.2

Yeast

Name	Type	Form	Amount	Stage
WLP090 - San Diego Super Yeast	Ale	Liquid	1 qt	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	12.798 gal	169.495 F	154.400 F	60.000 min
Final Batch Sparge	Infusion	12.526 gal	183.886 F	165.200 F	15.000 min

I see now that I did make a mistake, I meant to bump up the efficiency to 85%. This may come out more on the malty side instead of well balanced like it usually is.

The pilot system is pretty sweet. All stainless and quick connects everywhere. It does fly sparging, which I'd never done before. It's pretty easy.

Here's a picture of the system:

The boil kettle is filled really full, so foam drops are a big help.