Done and in the keg and some bottles, I primed this one with sugar. I put some in some growlers to share if needed and the rest will prime in the keg.
Its a bit weaker ABV than I predicted based on the recipe, but it still tastes good. Should be a great spring pour once its ready. We’ll be doing a Scotch Wee Heavy Extract tomorrow and the All Grain Irish Red next weekend.
I found two 1/2 barrels of empty beer kegs, so I took an angle grinder to one of them and turned it into 15 gallon brew kettle. If I bought something new this size, it would have cost me well over 200 dollars. Next step is to add a spigot to the kettle so I dont have to siphon out of it. This was well worth the purchase of an angle grinder. 2 found kegs for free + a 30 dollar angle grinder = a really cheap, large brew kettle!
I’m going to use this tomorrow to mash with. Since the mash will generate ~7 gallons of wort, my 7.5 gallon brew kettle will not have enough head room for the boil, but this “keg-kettle” should have plenty of room.
I just realized, I have two of these, uh oh. This means I can now brew 10 gallon batches…. oooh. man. lots of working out in the new year to offset all of this beer I will be drinking.
Fermentables:
7.0 lbs – Rahr 2-row Pale Malt
0.75 lbs – Gambrinus Honey Malt
0.25 lbs – Belgian Biscuit Malt
Yeast:
Wyeast #1056 American Ale Yeast (liquid)
Hops:
1 oz – Cluster Hops – Alpha 7.5 %
Adjuncts:
1 oz – Sweet Orange Peel
Clarifiers:
1 tsp. – Irish Moss (end of boil)
1.5 oz – Isinglass (primary ferment)
Notes on the mash will be added. This is a non-Extract brew, my first!
Fermentables:
3.3 lbs – Special Dark LME (Non-Diastatic – Unhopped)
3.0 lbs – Extra Dark DME (Spray dried)
1.0 lbs – Maltodextrin
Specialty Grains:
16.0 oz. – Oats
6.0 oz. – Dark Chocolate
2.0 oz. – Caramel 120L
12.0 oz. – 2-row Pale
4.0 oz. – Victory
Hops:
1.0 oz. Bittering – Brewers Gold (Alpha Acid 9.7)
1.0 oz. Flavoring – Cascade (Alpha Acid 5.0)
Partial Mash:
45 minutes at 165 degrees
1.0 gal / 2.0 lbs of grain
2.5 lbs grain = 1.5 gal water
Flavoring:
22 packs of Starbucks Italian Roast VIA – blended added to 1 gallon of water to be added at the end of boil.
Notes:
Partial Mash is done on stove, 165 degrees for 45 minutes.
(exceeded 170 for a few minutes)
Conditioned yeast. Let stand in 90 degree water for 15 minutes, stir gently after 15 minutes then added to cooled wort in primary fermenter.
OG = 1.076 + .0016 (at 70 degrees) = 1.077
FG = 1.038 + .0016
The gravity on this batch came out waaay off the standards. I asked around and according to the readings from my hydrometer, I should be drinking sweet wort, but not the case. My calculations show that the ABV is about 5%, but a glass of this stout hits me with what my head says is about a 9%. I need to brew this batch again and see what went wrong with my calculations. There is nothing wrong with the beer. It tastes amazing, we love it, aside from the fact that my CO^2 ran out and I have not been able to refill it yet.
I think the main failure in my calculations came from not aerating the wort prior to pitching the yeast. I measured the OG without aerating the wort and this probably caused my missed readings on the gravity. I’ll correct this in the next batch and see what happens.
Description from the “Brewer’s Best” kit:
This full-bodied amber beer has a rich, malty character that is flavored with orange peel, cinnamon, and other spices (cardamom and ginger). It is a complex winter brew balanced with high alpha-acid hops. At 7-8% this strong ale will be sure to warm you throughout the festive holiday season.
IBU’s: 40-48
Predicted ABV: 7 – 8 %
FERMENTABLES:
6.6 lbs. Light LME
1 lbs. Golden DME
1 lbs. Corn Sugar
SPECIALTY GRAINS:
12 oz. Carmel 80L
4 oz. Chocolate
4 oz. Black Patent
SPICE PACK:
Cinnamon
Orange Peel
Cardamom
Ginger
HOPS:
1 oz. Bittering
1 oz. Flavoring
YEAST:
1 pack Nottingham
40 minute boil, added flavoring hops and spices and boiled for 15 more mins.
Racked into primary fermenting bucket on 11/7/2010
10/24/2010 – 1520 – Brew Start
- Steep Grains for 20mins.
FERMENTABLES:
6.6lbs Munich LME
1 lbs Amber DME (Amber Spray Dried Malt)
Specialty Grains:
8 oz. Caramel 60L
4 oz. Caramel 20L
Hops:
.5 oz Bittering (Willamette Bittering Hops Alpha Acid 4.7%)
1 oz Flavoring (Willamette Aroma Hops Alpha Acid 4.7%)
Yeast:
11 g Nottingham Brewing Yeast
Boiled wort for 1 hour total, after steeping the grains for 20 mins, wort was brought back to a boil, malt was added brought to a boil again and bittering hops were added, boiled for 40 mins, then added aroma hops boiling for 20 more mins.
Chilled wort to ~67 degrees and measured the OG at 1.050
Pitched the yeast at ~67 F degrees.
After two weeks, I have moved the Octoberfest into a growler and a keg. I primed it with sugar and will let everything sit for 2 more weeks before I touch it again. I tasted a bit prior to putting it into the keg and I have to say, for a flat, warm beer, I think it tasted pretty good. I cant wait to try it when its cold and carbonated. It will be a total of 4 weeks of fermenting from start to finish for my very first home brew. I’ll enjoy the first glass on Thanksgiving and report to everyone how it was.
Transport Video over IP networks:
IP Multicast
Measure CBR Flow Arrival – for SD/HD streams
MRV – Media Rate Variations
MSE – Media Stop Event
Need to start looking at RTP headers
VidMon – Need to see what we support in Comcast for VidMon and VQE
Need to watch RTCP packet responses – VQE does this.
Rapid Channel Change – VQE supports this feature.
PIM – Multicast adjacency
Is VQE supported on all STB’s?
Secure network management.
Introduction to Enterprise Video Technologies
RTP –
RTCP – Manager QoS manager
Cisco and Tanberg.?
1080 x 1920 lines = 2,073,600 pixels per frame x 3 colors per pixel x 1 Byte (8 bits) per color x 30 frames per second = 1,492,992,000 bps or 1.4 Gbps Uncompressed.
