09/05/2015 – Brew day

Started early with help from Dave Holcomb

Strike water was 13 gallons kitchen tap water @ 158 F

Mashed 10 lbs Blacklands Brown Crystal @ 154 F for an hour.
Iodine test showed full conversion

0.75 oz – Willamette hop pellets (4.9% Alpha – 60 min)
0.25 oz – UK East Kent Golding (7.2% Alpha – 60 min)
2 tsp – Irish moss (15 min)
1 tsp – DAP Yeast nutruent (15 min)

Chilled with hose water down to 90 F (it was warm out)

Split 25 oz can of Steen’s Syrup between the 2 fermenters.

Used the kettle valve to move 9.75 gal of wort into two HDPE fermentation tubs (what will fit in the new fermentation chambers)

Attempted to pitch Wyeast 1084 Irish Ale yeast, but the smack pack didn’t activate 🙁

09/06/2015 – Pitched yeast

AHS was closed for Labor day so I made the drive down to SoCo Homebrew Supply
They don’t carry Wyeast 1084, but they do have White Labs WLP004 Irish Ale yeast (in a fancy new package)

O.G.:
Tight lid: 1.022, 5.3 degrees Brix
Loose lid: 1.025, 6.2 degrees Brix

Aerated with O2 for 20 seconds each (since I can’t shake like a car boy – not a sealing lid)

Pitched half of the pouch into each batch.

09/12/2015 – Kegged half

Kegged the tight-lid fermenter (and poured the Irish Red wort on top – Brew #84)

F.G.: 1.008, 3.5 degrees Brix
ABV: 1.8%

09/13/2015 – Kegged the rest

Kegged the loose-lid fermenter

F.G.: 1.008, 3.6 degrees Brix
ABV: 2.2%

09/28/2015 – Added Dry Hops

1 oz – UK East Kent Goldings hop pellets in a fine nylon bag to one keg.