4 Dog Brewery

11 Gallons The yeast is from a previous Kolsch. I found some Tettnanger hops buried in my ice in the freezer that I saw when I defrosted it. May as well use them, they still had a vacuum. 22 lbs. Best Matlz 1.5 lbs. Munich 6 8 g Magnum - 12.40% AA - 60 min. 60 g Tettnanger - 4.4% AA - 60 min. 28.35 g Czech Saaz - 3.6% AA - 20 min. 28.35 g Hallertauer Mittelfruh - 3% AA - 20 min. WLP092 Kolsch - 2nd generation 1 1/4 tsp. yeast nutrient to the boil at 10 min. 1 whirtfloc at 10 min. O.G. - 1.050 F.G. -  1.014 % -      4.74 SRM - 3.5 BU - 24.7 It was a long brew day, no, nothing went wrong. Just when you don't use the timer, you add 2 hours to your brew day. lag time was around 12 - 17 hours. One carboy was full krausen and the other one was just starting. This is what happens when you split the flask of yeast. Cool pitch though - 61.3 F. It wouldn't rise until 24 hrs later and it was later in that day. I won't be here for a D-r...

DRINK UP CHRIS 15 Gallons The mash tun timer malfunctioned and boiled 2-3 L of water during the night. Added sparge water back but the water was darker. I hope this brew turns out okay since this is my summer Pils. 22 lbs. Best Maltz 1.5 lbs. Munich 6 56.70 g Hallertauer - 5.50% AA - at 60 min. 28.35 g Hallertauer - 5.50% AA - at 30 min. 28.35 g Hallertauer - 5.50% AA - at 0 min. WLP833 German Bock 74/25 RO/CITY O.G. - 1.047 - Added 2 L to the boil. F.G. -  1.013 % -      4.5 SRM - 3.5 BU - 22.7 64 hour lag time. I will use Magnum instead of Hallertauer if this tastes a little cloying. I will also reduce the BU to 19 - 20 if this is too bitter. My previous brew will let me know if the level is where I want to be. The lag time was almost 3 days. Going good now though as of March 8.                          ...

11 Gallons Just a blonde ale to keep the pipeline going. Did a 0 addition of an ounce of spalt to see if I can get a good aroma hop taste but not going over the top. Keg on March 14. O.G. - 1.048 F.G. -  1.010 % -      5 SRM - 3.4 BU - 18 22 lbs. Best Maltz 1 lb. Munich 6 22 g Magnum - 12.40% AA - 60 min. 14.17 g Czech Saaz - 3.60% AA - 30 min. 14.17 g Czech Saaz - 3.60% AA - 10 min. 28.35 g Spalt Spalter - 2.40% AA - 0 min. Nottingham - 1 1/2 sachets in each carboy 75/250 RO/CITY 1.25 tsp. Yeast nutrient @ 10 min. This is an okay beer, but I thought it should be better. Maybe a little aging will help as I have nothing else on tap. It cleared up really good, but it has too much of a fruity taste for my liking. I fermented the Notttingham @ 64 F, so it should of tasted cleaner. My last brew with dry yeast.