4 Dog Brewery

  Making a Kolsch. Ingredients 12 lbs. Rahr Premium Pilsner - ( first time using it, from Alberta ) 24.3 grams Magnum at 60 min. 56 grams Hallertauer at 0 min. Dry Hop - 42 grams of Hallertauer - ( add to the fermenter on March 5th for 3-4 days ) Since you have nothing to lose, if the dry hop does nothing, try an ounce in the keg for a few days. Beats what it tastes like now. No hop taste at all. Escarpment Labs Kolsch yeast ( 96 days old, 50% viability ) Thinking on going back to WLP029 Kolsch yeast. Ferment at 62F until done. May raise it to 68F a day or so at the end. Maybe. Make a 1 gallon starter with 1.5 lbs. of Maris Otter. Use your Mash Jacket. When done, boil 3 L on the stove. You will end up with around 2.75 L of starter wort. That will give you around 480 billion cells. You only need 457 billion so you are good to go. Do not forget to pour off 1 L into your spare flasks for an over build. Once done you need to figure out the amount of slurry for brew #2. I need a measuri...

  Using Mr. Robobrew for a Sous Vide. Temp - 130F Time - 25 hours Will sear it in Avocado Oil in a big pot to catch the splatter since this is winter. I will do this on the BBQ in the summer with no problem with the splatter outside.                                            TURNED OUT DELICIOUS I had this sliced in a bun the next day heated for 30 seconds in the microwave and was still tender.

First warm day in April tear down your big BBQ and clean everything in Oxiclean. This must be done before the big weekend in May.  

  Thursday - Swiss Chalet Friday - Ribs Saturday - Chicken & Salmon Sunday - Sous Vide Roast Beef then off to see Mike                                   HOPE THE WEATHER COOPERATES - NO RAIN You have to tear down your bbq and give it a good clean sometime in April or May. Done. Needs parts.

My last Sous Vide was not good. The Sirloin Tip was tough and full of gristle. At least this meat is all the same from one cut to another. Dry on the BBQ, and dry in the Crock Pot. Doing it this way seems like a no brainer, so here goes nothing.  Inject the thawed pork with some melted butter. Inject every inch or so. 1. Salt it generously on both sides and do not rinse it with water according to the recipe. 2. Add enough water in Mr. Robobrew to cover the meat when it is submerged.  3. Heat to 140F. ( This recipe is from BC, so it is Canadian Pork. ) 4. Add the vacuum sealed pork and cook for 4 hours.  5. Take it out and completely dry it with paper towels. 6. Add some Avocado oil and heat it until it smokes. Open the kitchen window. 7. Sear for a minute or two on all sides. 8. Serve with vegetables, mash potatoes and homebrewed beer. I turned on both elements because it seems to be quicker to maintain a stable temperature since I am not mashing grains so there is no sco...

I am using  Crisp Maris Otter for a lager because I have it in stock and it must be used up. This is another try of a lager.  I decided not to brew Kolsch beers. I checked my history going back 8 years and most of them did not turn out at all. Lagers is a challenge and I do want to brew this style so I deleted all of my Kolsch future recipes and water profiles. Now I have to brew good lagers since there is nothing left.                                                    THE TEMP CONTROLER This has a wide range of temperatures when it cycles on and off. When it is set for 10C, the temp strip reads 12C. Go back and it is reading 10C. At least 2C or more differential. Fine, I do not need an exact temp of 10C. Anywhere around 10 to 12 works fine.                               ...