TCB141 – 2014-08-29: KTMead — mead using the quick recipe, 5L of water, Belle Saison yeast, and way too much honey. OG 1.14. KTM filtered to about 7L with OG 1.07. Repitched. 2014-09-30: still bubbling away. Racked to secondary 2014-10-11. Bottled 2014-10-19 at 1.000 or maybe even 0.999 for 9.3% ABV. PH = 3.5 for what it’s worth (I bought some strips). I also mixed in about 4 teaspoons sugar into 1.5 litres of the mead and bottled that under crown caps to see if I get sparkling mead.
TCB142 – 2014-08-30: Beerlabs All Day IPA partial mash. OG 1.056. Took 48 hours to start fermenting. Bottled 2014-09-07 at FG=1.022(!). Started drinking it 2014-09-23, this is really excellent stuff [Attenuation 50%, ABV 4.4%].
TCB143 – 2014-10-04: Beerlabs Oatmeal Stout. OG 1.068 (1.067@27C). Brewed this one according to the recipe, they give an OG of 1.052. Started bubbling within an hour or two. Mostly stopped bubbling by end-of-day 2014-10-06. Bottled 25 x 750 ml + 1 x 375 ml 2014-10-11 @ 1.038. It’s supposed to be 1.014. I relaxed and had some homebrew (figuring that the extra 16 points of OG added to the target FG is 1.030 which is not that far from 1.038. Who knows) [Attenuation 36%, ABV 3.9%. I suspect I need to aerate my wort ].
TCB144 – 2014-10-04: Beerlabs All Day IPA. OG 1.053 (1.052@25C). Recipe calls for 1.059. Instead of 15g Simcoe 1 minute before end of boil, I added 10g Simcoe and 10g Amarillo at 5 minutes and 5g Simcoe and 5g Amarillo at 0. Started bubbling around mid day 2014-10-06. Looks like 48 hours is about right for this one to start fermenting. 2014-10-25 still bubbling slowly, figured I should bottle. Bottled 12 x 750 + 11 x 660 + 1 x 500 = 16.5 liters. FG=1.020. PH=4.5. Attenuation 50%, ABV 4.25%. 2014-12-02: the low attenuation came back and bit me. Two bottle bombs.
TCB145 – 2014-10-25: Added 2 x Ceres juice to the yeast cake from TCB144. Started bubbling within a few hours. This means that Ceres juice does not have all the nasty preservatives that makes it impossible to ferment. Bottled 3 x 500ml 2014-11-01. Smells manky, will see how it matures.
TCB146 – 2014-10-26. Arrogant Bastard partial mash clone, using substitutions based on what I could get. 2 kg Pale, 250g each of Abbey, Caraamber, Caraaroma and Caramunich. 30g Chinook 60 min, 30g Chinook 45 min, 40g Chinook 2 min for ~95 IBU. LME added late (10 min). Lallemand Nottingham Ale yeast. OG 1.055. Bottled 24 x 750 + 1 x 660 at FG=1.020 2014-11-02. 4.6% ABV.
TCB147 – 2014-12-06. Same as TCB146, but with 3kg Pale. This taxed my sparging effort, extraction was low. 15g Chinook at 60min (measurement error), 45g at 45min, 40g at 2min. SG 1.084. This time I figured I’ll get attenuation if it kills me, so I added servomyces at 10min and 1/2 tsp DAP before pitching Mauribrew 514. Bubbling started about two hours after pitching. By 2014-12-11 fermentation had stopped so I dry hopped in the primary with 30g Amarillo and 30g Chinook. Bottled 18×750 on 2014-12-16 at 1.030. Slightly up on attenuation but still not where I want it to be. The resulting beer is nicely hoppy but also overly malty — I suspect because of the problems with sparging. Very close to Triggerfish Titan, even if I say so myself.
TCB151 – 2015-08-22. Jasper’s Bohemian Pilsner. This is an all-grain, and I ran out of pot space for boiling, so the final batch turned out at around 16l. Racked to secondary 2015-08-29 at 1.016. Dry hopped with 15g Saaz. Bottled 2015-09-20, 21 bottles, 1.009-ish.
TCB152 – 2015-08-23. Yet another go at my slowly evolving IPA. 3kg Pale, only one x 1.4 kg LME added late. Dry hopped 2015-08-29, added an oak stave. Bottled 18 bottles 2015-09-06.
TCB181 – 2018-02-11. Moved my brewing to Gansbaai, since Cape Town is dry. 4kg Pale, 250gr each Abbey, Caraamber, Caraaroma and Caramunich. I had 10g Chinook left so that went in at 60 minutes, with about (I had no scale at Gansbaai) 20g Newport following it at 45 minutes, finishing with 20g each Citra and Lemondrop at 5 minutes. Irish Moss, Servomyces, DAP, 1kg DME, Safale S-04. Fermentation started up like a rocket (next time I think I should transport the cooled wort home and then add the yeast). End-of-boil volume was 14 liters at 1.084 topped up to 24-ish liters at around 1.048.
TCB182 – 2018-02-17. Bought a huge 50l pot and an even more huge plastic tub to cool it off in. Brewed a 40 liter all-grain batch of Irish Red with 4kg Maris Otter, 4kg Pale, 1/2 kg Amber, 1/4 kg Brown and 200g Chocolate. It was OK but not so great. Drank it all though.
TCB201 – 2020-05-12. It’s been a while. This happened. Managed to get three all-grain kits from Beerlabs, 201 is their Eddie’s Red. (Side note: every year around this time the water gets an algae-ish smell. I ran the water through an H2O filter for the brew. Mash PH came out to very close to 5.0 so all good there). 5kg Pale, 160g Roasted Barley, 100g Caramalt, they say. The kit comes with three hops baggies, supposedly 20g EKG / 60 min, 10g EKG 20 min and 30g Fuggles + 7g EKG 2 min. Looked a bit light so I added 10g Newport at 20 min. The first addition was to the wort (FWH) and the last addition at flame-out. Also 1/4 teaspoon Servomyces and 1 tsp Irish Moss at 10 min. Recipe calls for SO-4 but they supplied BRY-97, no worries there. OG 1.040 which might be a bit low but I’m pretty sure I got everything the malt had to offer. Yeast took a while to take off, around 30 hours, and bubbling stopped after about three days. Bottled after 14 days at 1.006, got 30 x 750ml bottles, estimated ABV 4.4% which is fine by me (Attenuation 85%).
TCB202: – 2020-05-16. Beerlabs’ all-grain Irish Stout. 3.45kg Pale, 490g Roasted Barley, 130g Crystal 50, 120g Black. Plus 250g High Test Molasses, because. 15g XJA17 (no idea, but 12.5% supposedly) and 16g EKG, I FWHedd both. Recipe does not call for 20g Newport and 20g Amarillo at 10 minutes but I had it so it went in. Miscalculated the sparge, I think — ended up with 25 litres at 1.033 instead of 20 litres at 1.040. Relax, have a homebrew. Nottingham, which was bubbling like mad by the next morning.
TCB203 – Prohibition Bock. Floor Kill Ale with whatever I could find at Beer Guevara at the time. Hallertau and Tettnanger hops. Not my best, but we will get the hang of lager and corney keys sometime.
TCB211 – 2021-01-17. Beerlabs had a special on their all-grain “kits”. Got the Nut Brown Ale and the South African IPA. This was the Nut Brown Ale. 18 liters at 1.035, I need to work on my extraction.
TCB212 -. Beerlabs South African IPA. Basically a blonde ale with 4kg pale, 300gr dextrin, 17gr Southern Passion boil, 14gr Southern Passion at the end.
Partigyle, Hard Cider, Joe’s Ancient Orange Mead, Cooler Mash Tun.
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