Fermentation logs

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(Fermenting Log)
(Fermenting Log)
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*'''03/08/2011 20:35''': Davros tank 2: 67C. specific gravity = 984.0 (target range = 984 - 987). Its done too! [[User:turbclnt|Sean C]]
 
*'''03/08/2011 20:35''': Davros tank 2: 67C. specific gravity = 984.0 (target range = 984 - 987). Its done too! [[User:turbclnt|Sean C]]
 
*'''03/09/2011 22:35''': It was attempted to filter Davros through a medium porosity fritted glass funnel. Filtration was so slow that it was unbearable, and little clearing was taking place. It was left unfiltered, and will be cleared instead using a flocculating agent. [[User:turbclnt|Sean C]]
 
*'''03/09/2011 22:35''': It was attempted to filter Davros through a medium porosity fritted glass funnel. Filtration was so slow that it was unbearable, and little clearing was taking place. It was left unfiltered, and will be cleared instead using a flocculating agent. [[User:turbclnt|Sean C]]
*'''03/09/2011 22:35''': ~1/4oz. of [http://morebeer.com/view_product/16810/beerwinecoffee/Polyclar_VT_PVPP_1_oz Polyclar 10] (slurried in 1 cup warm water) was split between the two Davros tanks in order to speed up the clarification process. Visually, it appears that the yeast is slowly settling. [[User:turbclnt|Sean C]]
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*'''03/11/2011 19:00''': ~1/4oz. of [http://morebeer.com/view_product/16810/beerwinecoffee/Polyclar_VT_PVPP_1_oz Polyclar 10] (slurried in 1 cup warm water) was split between the two Davros tanks in order to speed up the clarification process. Visually, it appears that the yeast is slowly settling. [[User:turbclnt|Sean C]]

Revision as of 20:27, 12 March 2011

Contents

March 9th, 2011: Murderface v0.1

Ingredients and Batch Size

Fermenting Log

  • 03/09/2011 23:15: Sugar has been dissolved and diluted into 2x 12.5L. 3kg of sugar each batch. Sean C
  • 03/10/2011 00:15: Specific Gravity of Murderface-1 = 1092 (target = 1090). Sean C
  • 03/10/2011 00:15: Specific Gravity of Murderface-2 = 1091 (target = 1090). It is thought that the specific gravity is off a bit due to temp only (27C & 28C). Sean C
  • 03/10/2011 00:15: Me is tired. And me forgot the yeast. Me is too tired to go home and get it and come back and pitch it, so I'm a gonna let it sit for the night. Sean C

March 2nd, 2011: DAVROS v0.1

Ingredients and Batch Size

  • Yeast type & origin: Gert Strand, Black Label (Malmo, Sweden)
  • Theoretical %ABV: 14-17%
  • Sugar Source: C&H Cane Sugar
  • Target Size: ~25L

Fermenting Log

  • 03/02/2011 20:05: C&H Cane Sugar has been dissolved and diluted to 2x 12.5L. Temps: 24.5C, 25.5C. Confirmed ready to pitch yeast.
  • 03/02/2011 20:50: Yeast was pitched and shaken to dissolve into a cloudy solution. Specific gravity of each tank = 1.090 (exactly equal to yeast maker's recommendation).
  • 03/03/2011 23:59: Davros tank 1&2: 72 degrees Miloh
  • 03/04/2011 13:13: Davros tank 1&2: 72 degrees
  • 03/08/2011 20:35: Davros tank 1: 67C, specific gravity = 984.5 (target range = 984 - 987). Its done! Sean C
  • 03/08/2011 20:35: Davros tank 2: 67C. specific gravity = 984.0 (target range = 984 - 987). Its done too! Sean C
  • 03/09/2011 22:35: It was attempted to filter Davros through a medium porosity fritted glass funnel. Filtration was so slow that it was unbearable, and little clearing was taking place. It was left unfiltered, and will be cleared instead using a flocculating agent. Sean C
  • 03/11/2011 19:00: ~1/4oz. of Polyclar 10 (slurried in 1 cup warm water) was split between the two Davros tanks in order to speed up the clarification process. Visually, it appears that the yeast is slowly settling. Sean C
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