You bet. :) I actually need to count up. I’m not sure what batch # I’m on by now. Time to review my beer logs when I get home.
Russian Imperial Stout, going on the yeast cake from my ESB
My supplies came in yesterday and the mash is now doing it `thing so I can brew up another batch of my Gnome Houblon.
Wow. Including all ciders and the one time I did a mead, I’ve made only 44 batches in my brewing career - far less than I thought. That means I only brewed 4-5 batches a year during the years I was actively brewing.
I think this is the year my brewing ‘productivity’ will increase. I’ll be up to 46 batches by next weekend. I’m brewing a chamomile ale this weekend and an imperial IPA the next. ;) Also, virtually all of my batches have been 10 gallon since I went all grain (including the next 2 batches I’m brewing). I need to start making more 5 gallon batches again, so I can have a greater variety of homebrews on hand at a time. 
Okay, I had three so I’m back up to a few ;D
I underestimated my efficiency a bit so OG was 1.126 8)
Brew is all set in the fermenter. We’ll see what it tastes like in 8 months or so.
Funny… as we say here, “Same - same, only different.”
We sell [u]chicken hekka[/u] as a Scouting fundraiser.
i’ll be inaugerating my newly modified system with a toasted english amber ale.
it’ll be my 37th brew since i’ve started brewing just over a year (13 months). wow, busy year :o
cheers!
Rye APA using WLP007.
I made my Chamomile Ale yesterday. Overall the brew session went pretty well/I hit most of my targets, but I did learn a few things about my system:
-I only accounted for 1.20 qts of water per pound of grain. I came up slightly short in wort collection for the boil, so I need to increase that to 1.25 and/or increase the amount of sparge water. I also think I’m losing a bit more in my mash tun than I account for (False bottom space loss).
-My boil kettle is 14 Gallons (not 15). That makes a 12.5Gal - 12.8Gal boil volume dangerously close to the top of my boil kettle - I have to watch the hot break like a hawk (and some times kill the heat completely to avoid a boil over - though I haven’t had one yet!). Due to this, I think I’ve always come up just a bit short on 10-gallon batches - due to not wanting the boil kettle over-full (so, by the time the boil is over, I have a little less than 10-gallons).
I also realized that I’ll never get through the amount of beer I’m planning to brew (gotta start giving more away!), and that I’d like a bigger variety of beers available at once in my homebrew fridge.
So… starting with my next batch, I’m going to start making 5 gallon batches again for a while (on my 10-gallon, all-grain system). I’m sure I’ll still do the occasional 10-gallon batch, but I think I’m going to concentrate on 5-gallon batches again for a while. It’ll let me brew more too. :)
So my next batch (next weekend, I think), will be 5-gallons of Imperial IPA.
I took my system down to the ABQ Beer week event Saturday at La Cumbre Brewing and brewed an India Red Ale.
Yeah…I usually start my brewday at 8am or so. I usually have my grains crushed and water ready the night before.
Got cut back in hours at work so I get every other Friday off, but the silver lining is I get to brew every other Friday
I wish I could prepare the water the day/night before, but I can’t setup my brew system w/o my garage door open. The top tier of my 3 tier system is OK by itself, but w/ the hot liquor tank in place, my garage door would hit it if I let it open all the way - I have to stop the door about 2 feet before it’s all the way up.
I suppose I could do it -but I’ll have to wait until we’re really into Summer 'cause doing that means I have to leave my wife’s Mercedes parked outside overnight (we usually garage it). It won’t save me a whole lot of time anyway - maybe 15 minutes.
But yeah, I should be starting earlier on weekends.
I checked my log and found that yesterday’s CAP was batch #301. That’s pretty consistent at once, sometimes twice a month over 21 years. I need to find time to brew more often!
Some exciting golf in Augusta today. Guys with funny accents take the top 3 spots.
A third Champion from South Africa, Charl Schwartzel - 50 years to the day after Gary Player did it. Too cool!
Brewed a pretty generic pale ale yesterday with some LME, Crystal 60, Munich, Magnum and Cascade. Fermenting away with White Labs American Ale Blend. I was using up the ingredients i had left as this will be my last batch in my current apartment. My Fiance and I are moving the end of may and need to start packing stuff. My fiance did ask me when I could start brewing again in our new place because she wants to have a housewarming party
Last time I saw someone choke like that, the Heimlich maneuver had to be applied.
But what a finish to close it out. And cheers to the Aussies too; classy interviews.