4 Dog Brewery

Yeast pitched at 10:30 am. Same instructions as Marty's. I didn't check the OG because I don't care either. The FG is what you have to check. Day 14 is February 7. After that, rack to a carboy and add stuff and let sit for 14 more days. Rack to another carboy when you filter the wine. Drink heavily and enjoy your wine!!!!!!   O.G. - 1.088 F.G. -  .998 % -     12.2  Next Day - Not much activity. 72F. Close to the heater. Should move it.  Day 2 - Shut off the heater. Up to 72 F. I think it will be okay on it's own. Day 3 - Going good. 70F. Day 4 - 72F. Can't seem to get the temp any lower, so leaving it at 72F.                 Still active. No matter the activity, leaving it for 14 days. Day 15 - Still bubbling. I guess I need to give it a gravity check.  Day 16 - No check. I see activity so letting it go same as Marty's. Seems to me that I may as            ...

Yeast pitched at 8:30 am. OG - 1.090 F.G. - 1.000 % -    12 I put in 4 marbles in the wine skins sack and they still floated to the top. Hope they sink later on as I don't want them plugging up the air lock. I think I have lots of room in the pails. Smelled great too. Wait 2 weeks to check the gravity and rack to a carboy. They say to do it daily, but I disagree. I will be able to tell by the air lock how it is doing.  Marty's instructions say after day 14 when you rack the wine into a carboy and add all the stuff they say, let it sit an additional 28 days before you filter and bottle. That will put him around March 6.                                                     Day 14 is February 7 12.5% - Could be higher though. Check the gravity for now on. Next Day - Started, but slow as usual the next day. 70 F. Day 2 - Getting too warm. Shut ...

  Giving this a try. Haven't brewed one in years. Substituting flaked corn with flaked barley. Ingredients 12.5 lbs. Horton Ridge Organic 1 lb. Flaked Barley 1 lb. Corn Sugar - ( added the last 10 min. of the boil ) 42.60 grams Hallertauer at 60 min. ( 3.20% AA ) 14 grams Hallertauer at 0 min. ( 3.20% AA ) 42 grams US-05 ( best before was a month ago ) Mash Strike Temperature - 160 F Mash Temperature - 152 F Mash Water Volume - 6.50 gallons Sparge Water Volume - 5 gallons CA - 50 MG - 7 S04 - 70 CI - 60 PH - 5.30 Mash Gyp - 1.8 g CI -  2.2 g Eps - 1.8 g Lactic Acid - 2.8 ml Boil Gyp - 1.4 g CI - 1.7 g Eps - 1.7 g Lactic Acid in Sparge - .2 ml O.G. - 1.050 - 67% F.G. -  1.004 % -      6 SRM - 4.7 BU - 15                                                    BREW DAY PROBLEM I never got the chance to re-circulate my mash. I ...

Magster in 2017 Pay attention to the strike temp for your mash. You may be mashing too low. First time using this yeast. Should of used it as soon as it was available which was maybe in 2022. When I asked a lot of questions about this yeast, I got many answers. Ferment this at 14 C - 58 F during the entire ferment until it is done. No D rest needed with this yeast. Okay, hard to get my head around that, but I will set it and forget it. I still want to ferment this for 3 weeks because it is still a lager and maybe that part is still true, even for this super lager yeast. Since this yeast costs $11 per sachet I will definitely wash this and save it to re-use it in further batches. Need to buy mason jars. All set to go, OBK has sent my order and should get it this week. Brew Day ON! They sent me LD Carlson hops which have an AA of only 1.8%. Lowest I have ever seen. Germany has had a bad hop growing season the last couple of years so I will have to get used to it. Surprised though.   ...