4 Dog Brewery

Maggie Pilsner 15 Gallons 22 lbs. Weyermann Pils Malt ( should of used 20 lbs. ) 2 lbs. Munich 2 lbs. Toasted Wheat Flakes 1 lb. Vienna 174 g Hallertauer 2.5% AA @ 60 min. WLP833 German Bock 50/50 CITY/RO Amylase Enzyme when pitching yeast - 2 1/2 tsp. 1 Whirlfloc @ 10 min. 1.25 tsp. yeast nutrient Polyclar ( if I think it is needed in the secondary. Worked last summer. ) O.G. - 1.050 F.G. -  1.010 % -     5.26 SRM - 5.8 BU - 25 I changed the srm in Promash as my brews seem to be getting darker than they used to. This may be a PH issue. As long as it tastes good with no off flavours, especially harshness from too much city water, I don't care how dark it is. Usually 2 weeks after kegging, the harshness is there, or it is not. This is my Storey Xmas beer, so it better be good.                                  Fermentation Notes Day - 6 - Shut off fridge to ramp it...

11 Gallons This Blonde Ale was supposed to be an experiment with 100% city water. I didn't have enough spare water bottles, so I went with 50/50. I think this is better anyway. Millbrook Ale 22 lbs. GWM 2 lbs. Flaked Wheat 140 g hallertauer - 2.5% AA - FWH 2 tsp. Amylase Enzyme ( added when pitching yeast ) 1 Whirlfloc @ 10 min. 1.25 tsp. yeast nutrient @ 10 min. Nottingham 50% city water - ( dechlorinated ) 50% RO O.G. - 1.048 F.G. -  1.009 % -      5.13 SRM - 3 BU - 21 This is a very active fermentation. Keezer set @ 18.5 C. I just sprinkled the Nottingham on top. Took almost 24 hrs. to get going, however, it is acting like my beer did many years ago. Spewing, gurgling, and whatever else it did back in the day. I wonder if it is because of the AE? Will know in about 2 weeks when I check the FG. Checked the gravity on day 6 and it was 1.012. The AE hasn't done a lot so far. I just want it to help with my starch haze so it doesn't matter at the ...