This is the history of what I have brewed since resuming the brewkettle in 2008.
When I refer to "first" below I mean first since my return to brewing in 2008, not the first time since I started brewing in the 80s. When I refer to temps they are ambient temps.
batch[3x] (planned): JZ's American Amber Ale
batch[3x] (planned): JZ's American Pale Ale
batch[37] 2010xxxx: "Intro" best bitter.
batch[36] 20090814: "Big House" farmhouse. Pitched with yeast culture[7].
batch[35] 20090627: "Hot House" farmhouse. Pitched with yeast culture[7].
batch[34]: 20090502 "National Brewday weizen" with 3068 culture. 60F for a week, then room temp. Kegged @ 50 days (20090624) w/2oz sucrose.
batch[33]: 20090416 "DipWicks"; another try at 27. Made with yeast culture[9], the Wy1084. Kegged @ 68 days (20090624) w/2oz sucrose.
batch[32]: 20090322 "Happy returns" apple cider; 0# sucrose. Racked onto yeast cake from batch[30]. Bottled @ 92 days w/3oz sucrose.
batch[30]: 20090110 "Perfect Pitch" apple cider; 1# sucrose. Racked onto yeast cake from batch[25] First cake re-use. First use of 1ozBWV no-rinse sanitizing for primary. Kegged 20090322.
batch[29]: 20090103 "Better Life" bitter; Pitched with yeast culture[1]. First batch of the new year. Bottling sanitized with 1ozBWV
batch[28]: 20081220 "Racing the Coldfront" weizen; Pitched with yeast culture[3]. The outdoor temps dropped 30F while doing this batch.
batch[27]: 20081206 "Village Smithy"; based on AZiebarth's clone of Smithwick's, made with yeast culture[9], the Wy1084.
batch[26]: 20081123 "Hop And Change"; based on BYO's clone of Young's Double Chocolate Stout, made with yeast culture[8], the WLP011. Originally scheduled for brewing on Nov 4th (I took the day off), it was delayed so I could work with this yeast. First batch where water was weighed, not measured. First mash with 5.2 stabilizer.
batch[25]: 20081113 Birthday Treat; Apple cider pitched with yeast culture[3], the 3068. Since my applejuice starter failed in batch[23], I made a liter of 1.030 wort starter, crash cooled, washed/roused with sterile water and pitched that with .5tsp of Wyeast nutrient. Should be ready to drink by my 43rd birthday in February. 1ozBWV sanitizing when bottling.
batch[24]: 20080927 AG the Blackberry Farmer's Daughter; Pitched with yeast culture[7]. An attempt to duplicate batch[19]. Bottled 20081011.
batch[23]: 20080917 Muenchener Apfelwein; Pitched with Danstar Munich German wheat beer yeast as my 3068 apple juice starter apparently didn't take. After 24hrs I pitched with 11g of the Munich hydrated in 200ml of 90F water. Fermentation commenced within 30mins. Racked to secondary 20081005.
batch[22]: 20080914 Bitter Ike; Pitched with yeast culture[2]. This was an NB English Bitter extract kit I forgot I had, stored in a hot garage. Extract twangy, getting somewhat better with age. Made this while waiting to see if an HBT group grain buy is going to happen. I had long-since scavenged the Goldings, so I used 23IBU of Galena for bitter and a tiny bit of leftover Goldings at flameout. 3.3% ABV. Pitched at 75F, fermented at 65F.
batch[21]: 20080901 Trainwreck MMA; Pitched with yeast culture[1]. Orfy's Mild Mannered Ale, doughed in hot. Cooled, 1# extra 2row for enzymatic payload.
batch[20]: 20080824 Wall-e Weizen; Pitched with yeast culture[3]. Overhopped due to erroneous 60min hop addition instead of 45mi.
batch[19]: 20080803 AG Farmhouse Blackberry: Pitched with yeast culture[7]. First batch in keggle, first batch with prechiller. pitched at 68F, fermented at 70F for 48hrs, then at 80F after reading that this yeast likes it hot. 2.5gals split off to batch[19], and 2.5gals racked onto 2gals of frozen blackberries on 0810. All batches after this point carbed with sucrose (using 95% by weight compared to dextrose).
batch[18]: 20080803 AG Farmhouse; Pitched with yeast culture[7]. This is half of batch[18] which was bottled directly on 0810 when the other half was racked onto blackberries.
batch[17]: 20080722 (capped with "A") apfelwein w/Montrachet yeast, pure juice (no added sugars). Started at 70F in fridge until I need that space.
batch[16]: 20080xxx experiment: mead with 1#/gal blackberries in secondary. Racked off fruit after 3 weeks.
batch[15]: 20080xxx experiment: mead with 2#/gal blackberries in secondary. Racked off fruit after 3 weeks.
batch[14]: 20080xxx experiment: mead.
batch[13]: 20080704 AG Mild. Pitched with (and cultured) WLP 005 British American Ale yeast. Pitched and fermented at 65F. I wrecked the recipe on this one and am just aging it to see if it ever turns drinkable.
batch[12]: 20080607 AG Cream Ale. Pitched with (and cultured) 1056 American Ale yeast. Fermented at 65F.
batch[11]: 20080524 AG Belgian half-Wit: 55% malt, 34% flaked wheat, 9% flaked oat. Pitched with 1.2L starter of WLP50 Belgian Ale. Forgot to culture the yeast; pitched it all. :-( Fermented at room temp 75F; primary finished within 24hrs.
batch[10]: 20080518 AG weizen: 66% malt, 33% flaked wheat. Pitched with yeast culture[3]. First batch from my own grains,first batch from cultured yeast. Fermented fairly cool at 60F; bubbled for 10 days. Pronounced clove.
batch[09]: 20080511 experimental half-gal batch of EdWort's Apfelwein with 5% cranberry in primary. Bottled 0713 @0.995. Tart, decent cranberry flavor.
batch[08]: 20080511 experimental half-gal batch of EdWort's Apfelwein with 10% cranberry in primary. Bottled 0713 @ 0.995. Tart, minimal cranberry flavor.
batch[07]: 20080504 EdWort's Apfelwein with Wyeast 3068 yeast.
batch[06]: 20080426 AG honey mild ale kit from NB. First AG. First batch in temp-controlled refrigerator.
batch[05]: 20080413 experimental half-gal batch of ApfelWein / 20% cranberry. Unpleasant when bottled.
batch[04]: 20080413 experimental half-gal batch of ApfelWein / 33% cranberry. Unpleasant when bottled.
batch[03]: 20080408: honey port ("Port-o-LAN").
batch[C]: 20080330 EdWort's Apfelwein. Cider made from 100% apple juice and Montrachet wine yeast. 8.4% ABV.
batch[02]: hefeweizen extract kit from NB
batch[01]: 20080311 mild ale extract kit from NB
batch[00]: 20080302 hefeweizen extract kit from NB
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