Dog Breath Real Ale - Monday, April 6, 2026

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I bought my first kegging system in Kingston in 1998. We went to the Kingston Brewing Co.
for supper and I was amazed at how wonderful this beer was. I can replicate a cask in a way
by giving this an overnight C02 charge @ 30 psi and then using my stout faucet to serve @
10 psi. That knocks out the C02 and gives it a nice head. Beer gas knocks out aroma and I
don't want that, so buying expensive beer gas and renting the tank is out of the question.


 Ingredients
11 lbs. Bairds Maris Otter
6 ozs. Simpsons CM
8 ozs. Vienna
6 ozs. Simpsons CD
2 oz. Roast Barley
35 grams EKG @ 60 min.
30 grams EKG @ 15 min.
Nottingham Dry Yeast

Mash Volume - 6 gallons
Sparge Volume - 5 gallons

Mash @ 152F.

Water Profile - Amber Balanced
CA - 50
MG - 10
S04 - 75
CI -  63

Mash
Gyp - 1.4 grams
CC - 2.2 grams
Eps - 2.3 grams
Baking Soda - .9 grams

PH - 5.45


Boil
Gyp - 1.2 grams
CC - 1.9 grams
Eps - 1.9 grams

O.G. - 1.044
F.G. - 
% -
SRM - 12.6 
BU - 30.5

                                                           UPDATE ON MR. ROBOBREW

I took it apart and cleaned out the pump. It was a real pain in the ass to do because of
the close confines of working on it. Put it back together and noticed when I circulated
the water I saw water on the floor. It is leaking. I took it apart again and adjusted the
hose clamp and it seems to be working fine. A real mess down in the laundry room as
I used quite a few tools to get the job done. I did have to drill a hole in the side where
the pump connects to a bracket when was welded on to the side. After finding a stove
bolt the would do the job, I secured the bracket and started it up again. No leaks.

                                                    YEAST PITCHED 11:30 AM.

Mr. Robobrew clogged up when I was cleaning it. I need to run the pump to recirculate
warm water through the pump line. Nope, would not run. Now I have to take the dam
thing apart. The SRM seems too high by looking at it. Almost like a Porter, but I will
know more after kegging and clearing. If so, I will eliminate the RB next time if there
is a next time. I realize the sample always tastes sweet because of the sugar hasn't turned
to alcohol, but I can't taste any hops yet. If so, again, adjust it for next time.

Next Morning - Nothing. Still stuck on 60F. Dug out the heater and turned it on. Snow
on the ground of course. 
5 pm. - Finally a good krausen going on. Took awhile.
Day 2 - Going good. 68F. Fridge not on yet.
Day 7 - Heater on at 20C but the wort got to around 80F. Yikes!! Fridge on to cool it.
             Seems done of course, but will keg in a week or so. It was near done anyway.
Day 11 - Seems to be done. No gravity check, just no activity in the airlock.

                           KEG ON THURSDAY, APRIL 23                        


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