Donald Trump Ale- Monday, August 1st, 2016

11 Gallons

Carboys This Time

22 lbs. Bohemian Pils malt

2 lbs. Toasted Wheat malt

90 g Hallertauer - 2.50 % AA - 60 min.

22 g Hallertauer - 5.5 % AA - 60 min.

WLP080 Cream Ale Blend

1.25 tsp. yeast nutrient

1 tab whirlfloc

75/25/RO/WELL

O.G. - 1.057

F.G. -  1.010

% -     5.7

SRM - 3.2 ( MORE LIKE 5 )

BU - 19.4

I had big problems draining to my carboys. It was a trickle the whole time. I had so much trub, protein, or whatever that the hopstopper was totally covered and slowed everything down. The bottom of the kettle had tons of protein too. The colour was almost orange and looked like apple cider or maybe an Oktoberfest beer. I thought I may of used too much minich malt by mistake, but I don't have any. Wort tastes fine though. If this keeps up I need to buy that small little pump to get it all out in a reasonable amount of time. I wasn't done until 3 pm. 11 hour brew days is not acceptable, even for a retired shit like me. I do want to buy a counter wort chiller to get a cold break, but not until I see how things go with the pump. This may not happen in the winter. Next summer I should get away with only brewing once a month. I plan on having a lot of beer on hand in bottles next summer. I am sure it is my well water giving me all of this protein and stuff in my kettle. I have only used RO/WELL a few times, so that is only the thing I have changed. I taste sulphur and it may or may not go away. Will see in time. The sulphur hasn't totally gone away, but it has only been 14 days so I assume it will totally be gone soon. Taste is fine though, a nice summer beer. Yes, it is indeed the well water leaving a ton of protein/particulates in the kettle and plugging the hop stopper.

                                                     *UPDATE*

Tasted quite good one month after I kegged it. No gelatin as I was busy with 41 Greenhill. It did clear up on it's own though. Wish I had the time to filter it.