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Linux and Beer Brews

This ale is quickly fermenting along. Krausen has falled and the yeast is happily munching away. After some research, the sulfur smell is related to the hops variety that I used as well as the yeast strain that is used. I guess I hit on the right combination. H2S odors take time to fade, and I noticed that it has already has some from this morning. The current smell coming from the beer is not quite as pungent (although still undesireable). I am thinking of removing the Blow off tube tonight and installing the airlock.

The fermentation is still very active, however I do not see any foam coming down the blow off tube any longer. Also I do not see clumps of yeast drifting up and floating down like yesterday. I did get a strange yeasty sulfur smell when I lifted the lid to the freezer, maybe my nose is playing tricks on me. I did not notice it when i stuck my nose down inside the freezer.

This batch has really taken off fermenting. I am in utter amazement. We actually took a short video of the activity because I have never seen a fermemtation take off like that. If I have the time later on, I will post the video.

Fermentation has really exploded over the last 9 hours since I pitched the yeast. I didn’t leave a lot of head space at the top of the carboy. Yeast is being pushed out of the blow off tube.

There are still a few bubbles coming up from this one. I will check SG this week and maybe bottle this week.

I finished brewing for the day. SG is 1.040 at 70F; 1.041 corrected. Total volume is 5 gallons.

Finished mashing 4 lbs malt. SG 1.040 @ 85F; 1.043 corrected; 2.5 Gallons Collected; 77% efficiency With batch sparging.

3 lbs. Maris Otter Pale Malt
1 lbs. 10L Crystal Malt
3.3 lbs. Briess Golden light liquid malt extract
1 lbs Corn Sugar

1 oz Fuggle (whole) 60 mins
.75 oz Northern Brewer 60 mins
.5 oz Kent Goldings (whole) 30 mins
.5 oz Kent Goldings (whole) 15 mins
1 tsp irish moss 15 mins
1/2 tsp Wyeast nutrient 10 mins
.5 oz Kent Goldings (whole) 5 mins
.5 oz Ken Goldings (whole) 1 min

Yeast : WYeast 1028 London Ale

Wyeast nutrient; Hydrate in wort or hot water and add to kettle 15 minutes before end of boil. Dissolves quickly and easily.

Wort starter completed and Yeast Pitched. Starter wort – 2 liters filtered tap water , 5 oz malt sugar, 1/4 tsp wyeast yeast nutrients, 4 northern brewer hops flowers. boiled for 10 min. When making a starter wort I use a sanitized 2 liter soda bottle.

I usually prepare the bottle by rinsing out the bottle with oxyclean solution, Then rinsing with water, then sanitizing in a no rinse idophor solution, then covering with fresh piece of aluminum foil. I sanitize a small funnel and small strainer the same way. To cool the wort down after the boil, I fill the sink partially with water and place the pot with a lid on it in the water. I then add ice cubes and cold packs. The starter is usually down to 60-70 ish within 30-40 mins.

After the starter wort is cooled down, I strain it into the 2 liter botle using the funnel and strainer. I then shake the wort for about 15 mins to get some air(oxygen) into the solution. I then squeeze the bottle a few times to get some new air in being careful not to push a lot of foam out, then shake 15 more mins.

I then sanitize the fully expanded weast propigator pack with 90% rubbing alcohol and sanitize the mouth of the 2 liter bottle the same way. I then open the yeast pack and carefully pour the yeast slurry into the bottle, then place the aluminum foil on the 2 liter bottle again. I then shake the bottle another 5 mins, then place a 1 gallon ziploc bag over the top of everything and place in a cool dark corner of the house. I usually place the bottle in a bucket or a sink in case it foams over while the yeast is getting started.

This one is still bubbling along from the airlock about every 5 seconds.