4 Dog Brewery

11 Gallons This is kit I bought from Brewers Pantry back in April. I hope the extract is still good though. I kept it in the fridge since I bought it. I will try to use the Williams Mash bucket I used back in 1998 for the 2 - 3 lbs. of specialty grains. Right Up To The Brown Mild 10 lbs. Amber LME 2.16 lbs. Crystal 60 4 ozs. Black Malt 40 g EKG - ( 5.7 % AA ) - 60 min. Wyeast London ESB 1968 - ( stepped up @ 4-15 ) 3 L starter 5-30 15 Gallons City ( dechorinated with 1 campden tablet ) Williams Mash Bucket ( circa 1998 ). O.G. - 1.030 ( Yikes!!! A 2-3% beer ) F.G. -  1.009 % -      2.8 SRM - 15 BU - 18 This will be served with beer gas and a ss aeration stone. I have to take the tank back by June 30th. I have 300 psi left in the tank. It'll be close as if I will have enough for a keg. It certainly wasn't a timer saver but a lot less stuff to carry and clean. The mash-tun worked very good and was a snap to clean. I can do a full all-grain...

2 23 L Festa Brew Continental Pilsner in my conical. WLP833 German Bock Lager -  ( slurry stepped up in a 3 L starter ) I may of under-pitched the yeast for this beer. We will see...Going good for a lager though. Started @ hour 36. All of my previous GOOD lagers started on hour 72. O.G. - 1.050 F.G. -  1.012 % -      5 BU - 18 SRM - 5 Tossed in the fridge a day or so before and set it at 46 F. Add both bags to conical, aerate and pitch yeast close to wort temp. Let it rise to 50 F and check for activity before starting your fermentation schedule. I turned off the fridge on Friday, May 15, Day 7. It should finish in a few days. Rotten egg smell has gone down a bit, but is still there. Basement temp is @ 66 F. Very active fermentation after turning off the fridge on day 7. It took 2-3 days to stop and is now ( May 23 ) at 5C. Will keg in 5 days or so. Kegged on May 25. Had about 2 - 3 L extra. Next time don't fill up the conical too full as you...

Cujo's Elbow ( Kolsch ) 11 Gallons ( Carboys ) 22 lbs. Weyermann Bohemian Pils 1.22 lbs. Vienna 1.22 lbs. Munich 135.50 g Tettnang ( 3.2% AA ) Wyeast 2565 Kolsch 70/30 RO/WELL I am not sure about using 30% well water. I know it isn't a lot but lately I have been getting some funky flavours in my beers and not sure where it's coming from. I usually get water after playing hockey, but it is over and baseball hasn't started yet. O.G. - 1.051 F.G. -  1.012 % -      5 SRM - 3.6 BU - 25 FTBS I forgot to put in the whirlfloc at the 10 min. mark. Real hazy beer going in to the carboys. Done that before. Split the yeast in half and pitched @ 70 F. Had to go and put air in Kerry's tire and was in a hurry. I came home and moved the carboys to the keezer. I can't find my orange carboy cap. Well, it's been 12 days now and it is still fermenting at a good pace. I have to keg this by day 16 or I can't serve clear/carbed beer by May 25th. I shut o...