Guess how the Cream Ale came out. Horribly estery? Yep. I get to reading around and apparently you can over oxygenate the wort. I was always under the impression that was hard to achieve. So I always left the O2 stone in there for two minutes or more. I guess it can piss off yeast and cause lipids or some shit. Anyhow, today we are going to make beer. The lazy way. I'm not putting lots of effort into water salts, yeast starters, etc., etc.
I had two vials for WLP060 but it's a month expired now. We'll be using US-05 dry yeast. It expires 11/2014. I've had the grain in the fridge so long I don't know what it is. I'm pretty sure it's EKA grain bill. I don't know the exact weight though. I'm using 1oz Willamette 5.3%AA.
10:24 - Ellie biked to work. I'm scared. Other people like to hit people on bikes. Anyhow, I'm currently boiling some water for the yeast to re-hydrate.
11:03 - Ellie made it ok. She still has to get home later though. So far everything has been ho-hum. I've mashed in a little high. 154F. But we will go with it. It went really easy too. Just heated the water up until I thought, "that's probably good enough." Then I put the water in the tun with the grain and stirred it up. Lazy way is the best way. I measured the pH to be about 5.2. Didn't really even try to tweak that. Makes me wonder if the strips actually work.
So now we wait and I guess I drink some beer. Ellie bought 4 six packs at the store. That's a lot of work but I'm up to the challenge.
3:51 - I'm done. Ellie made it home ok. I gave her a ride to a pool party. Day was uneventful. We'll see how it comes out.
