Friday, July 16, 2021

Batch 251, Apple Cider

 Just a plain cider this time. I'll probably add some vanilla and cinnamon when kegging.

5 gallon batch

1 gallon wort from batch 250

11 12oz cans Winco frozen apple juice

Enough water to top it up to 5 gallons

So as usual, I just ran off an extra gallon at the end of the second sparge into a fermenter, then added the 11 cans of apple juice, then topped up to 5 gallons. 

Oxygenated, then pitched a new pack of 1318, London Ale III.

Aug 5, 2021: I'm not sure what happened exactly. The yeast never took off, so I scraped some off of the top of batch 250. That didn't get it going either, so I pitched a quart of 1272. It finally started to ferment and finished at 1.004. Kegged on Aug 3, added gelatin to the keg.

Batch 250, Guava IPA


Hopefully, just like last time.

10 gallon batch

20 lb 2-row

2.5 lb white wheat

1 kg guava paste, added at end of primary fermentation

Heated 8 gallons to 165F, mashed in, hit 154F in the tun. Adjusted pH to 5.27. 60 minute mash. Recirculated 15 minutes each batch. Collected 12.5 gallons in the boil kettle, plus another gallon into a fermenter for a cider.

1.75 oz Citra, FWH

2 oz Magnum, 60 min

2 tsp Irish Moss, 15 min

3 oz Citra, 5 min

90 minute boil. 

2 quarts Wyeast 1272. No starter, just warmed up the jars to 65F.

Easy brew day, did some ukulele blues with Lisa for Tyler.

OG: 1.058, 1.060 actual
FG: 1.015
ABV: 5.8%
IBU: 82.6
SRM: 9.7

Update, Aug 5, 2021: I added the guava on July 25, I just chopped it into cubes, put it in the blender with a little water, and blended until smooth, then dumped it into the fermenter. We headed out of town on July 27 for a week vacation, but on the 31st, I was able to use the handy remote control app on my phone to turn the Inkbird down to 33F to cold crash, so it would be ready to keg when I got back on the 2nd. Nice! Kegged on Aug 3, added gelatin to the keg.