Double Brew Day – Dark Mild and MO/EKG SMaSH ESB BCS

Had a double-brew day yesterday. After 9 hours of sanitizing, cleaning, mashing, sanitizing, boiling, sanitizing I have two 5 gallon carboys sitting in my fermentation chamber. As the Eagles were playing, I left them to drop the final 20 degrees in an ice bath. I came home from MNF last night around 12:30 and saw that the were sitting nicely at 59F, so I spent the extra 30-45 mins prepping, aerating, and pitching the yeast. I remeasured my OG multiple times with both my refractometer and hydrometer and kept coming up with the same insane numbers for both recipes. Either my efficiency was extremely high or I made the same mistakes multiple times. I will know for sure on my next brew day, which will probably be a re-brew of the dark mild.

Mild Recipe

SMaSH recipe

session

fermenting

Fermentation

9-10
Frozen soda 2 – 5:30pm
Ferm – 9PM – 48.7F

9-11
7:20am
Swamp Cooler – 53
Ferm -56

5:30pm –
Swamp Cooler – 57.2 – removed melted bottles
Ferm – 58

Swamp Cooler – 10pm- 58.8
Ferm – 60 – steady “glugs” from the Mild

9-12
6:20am
Swamp Cooler – 61.5
Ferm – 62 – Added one frozen soda bottle

6:30 pm
Swamp Cooler – 61.3
Ferm – 62 – swapped frozen soda bottle

10:30 pm
Swamp Cooler – 58.6
Ferm – 60

9-13
6:20am
Swamp Cooler – 61.7
Ferm – 62 – swapped bottle

6:30PM
Swamp Cooler – 61.7
Ferm – 62 – swapped bottle

9-13
11:40pm
Swamp Cooler – 58.8
Ferm – 60 – swapped bottle

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