Oktoberfest Brew

A little update, on our brews.

Last Wednesday of August Jayson started his Oktoberfest Lager for his friend’s wedding.

As usual we got our recipe and ingredients from Chris at BrewHound. 


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Hops make it look so witchy.
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Jayson got onto me for this picture “it’s the ugliest part of brewing!” But it’s also real life when you have a tiny ass sink!
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Jayson wanted to do a lager instead of an ale so he had to keep the brewing temp down so he made an ice bath.

He decided that was going to be a pain, so I went and saw Chris and got a handy dandy Temperature controller to turn your fridge into a brew fridge. It has two plugs so you can hook up a fridge and a heating element to keep your brew at the exact temperature you want.
(You should get one)

Screenshot_2018-09-06 Dual Stage Digital Temperature Controller



I decided to dry out the spent grains.

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“7 hours at lowest temp” they said. I’ll have you know that they lied. It was about 10 hours and I ended up separating them onto this and two big plates…and jacking the temp up to about 250°F)
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They do look pretty. But it was a lot of work for 3lbs of grain… lol

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And now for some disappointing news.
Look at my watermelon mead… isn’t she pretty even though her color faded?


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Fast forward a week. Jayson’s blueberry was looking a bit spotty so I was researching infections and how you could possibly treat them. I just happened to read that a common problem with melon, especially watermelon (yay..) is that the fruit starts to rot before the alcohol content is high enough to keep that from happening.

I really wish some of the blog posts and youtube videos I watched had mentioned anything about that.

But now you know!

Jayson and I have decided that we’re never adding fruit to the primary again.

Soaking this bitch in bleach & water.  Like we will have to do all of our equipment just in case.

At least the beer looks good…



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