Blood Weizen Brew Day!!!!

brix: 12.0%
this puts specific gravity at 1.049


EDIT LATER EDIT LATER EDIT LATER

Mead update!

We are about to bottle! Just took another pH reading. It's right about 3.2. So it looks like its gone up slightly (was 3.0 last time). Still not quite where we'd like it to be, but hey, its a learning process! It will still taste delicious, we are totally confident in that. Will edit this post with how many bottles we get in just bit!


edit::::::: we got 60 bottles and a grolsch! holy hoppy oly!

BrEd

Transfer in progress. New brix is 6.7%, so that puts the ABV at 5.15%. The previous ABV for this beer was 5.3%. So, not spot on. But not bad for a first try at reproduction!
More later!

Ambitious day!!

We have a crazy ambitious day today! We are bottling both the raspberry amber and the mead! We are also transferring the BrEd to its secondary fermentation.

First off, raspberry brix: 8.7%. Same as before, so the ABV stands at about 6.3%, we are pleased with that.

I'll update later with how much we actually get done.

oh, almost forgot :) We will be doing this years Beer As Art. The theme is "witches brew." We've decided to make a blood orange dark hef, but we need a name for it!! We would certainly appreciate any suggestions :)

Brew night

Tonight we are attempting to reproduce the BrEd. Following the same recipe (and brewing method) as before:

<<6 lbs amber malt extract
1 lb light amber extract (dry)
2 oz Perle hops
16 oz 40L Belgian Caramunich
4 oz chocolate malt
8 oz munich
1332 Northwest Wyeast
1 tsp Irish Moss

Seep all the grains as the water heats up. As boil approaches, remove the grain and add the malt extract. Stir occasionally. Once boil is reached, put in 1 oz of hops. At 40 minutes, add Irish Moss. At 45 minutes of boil, at 1/2 oz of hops. At 55 minutes, add the rest of the hops. Boil is done at 60 minutes.>>

This beer will be at the tasting party, which has been set for Saturday August 14th at 7pm. Cross your fingers for us that it turns out the same as before! Reproduction is the test this week!



Brix: 12.5%, which puts our specific gravity at 1.051. The previous time we brewed this batch the brix was 12.8% and the SG was 1.052. Pretty damn close. We'll see how it tastes!

Some of the reviews we've gotten from friends so far are things like:
-this beer didn't have that "home brew" taste
-great hoppy bite but with a smooth finish
-great aroma
-fantastic head retention
-delicious!

Hopefully, our 2nd shot will come out as good (or better!) than our first.



It's after midnight now and time to post/take pat home/go to bed!