If you want to see the video from Sugar Wash Recipe Design #2 click on this link. This recipe is the same with a few slight differences. Only 1 to 2 gallons of hot water instead of 2.5 gallons (the amount of hot water will depend on the temperature of Read more…
I live in a small apartment and don’t have room for a fermentation fridge. Please note, I don’t actually recommend that you build this. I will be working on better designs in the future for temperature-controlled fermentation. This particular project was mostly based around the idea of “could it be Read more…
At the end of the brew day, I knew I wanted 5 gallons at 1.053 SG and knew I needed to make extra beer to account for the ‘sponge effect’ of fresh wet hops. I ended up adding 10% to the recipe. I mentioned in the video that the gap Read more…
The first batch is controlled with a pH buffer we made from citric acid and sodium hydroxide. The second batch we did a ‘control batch’ where we didn’t add any pH controllers until halfway through. For the third batch, we prepared live oyster shells and put them in the fermenter. Read more…
Here is the link to sugar wash recipe design #1. Not much has changed in the second iteration of the sugar wash recipe design. I am now using 15 grams of Pasteur Rouge yeast. I have dropped the addition of Epsom salts and put my full faith in store-bought yeast Read more…
Get oysters for Valentine’s Day. Shuck them. Eat them with your partner. Drink wine. Put them in your freezer and forget about them for months. Realize you have them, thaw them out, scrape off any oyster bits left behind, throw in a boiling pot of water for 15 minutes, do Read more…
Why use a pH buffer? This is my first stab at making a pH buffer for sugar washes. The thing about sugar washes is that they don’t have any natural pH buffer built in. As fermentation kicks off, pH drops, slowing the rate of fermentation. If the pH gets low Read more…
I was surprised to find the correlation between pH and yeast metabolism. When making all grain craft beer at home, pH was never much on an issue. pH always seemed to take care of itself and it has been debated if 5.2 pH buffer added to the strike water before Read more…
Today we’ll be ignoring conventional wisdom and designing a sugar wash from the ground up. I will continually be refining the sugar wash recipe in future posts. I’m an all grain brewer and my sugar washes never turned out as I wanted them to. In the past, I was using Read more…