Three Flowers Brewing

Well, we have bottled the Hefe Weizen, 45 12 oz bottles, not a bad batch size.

Prepped the yeast for brewing the Stout tomorrow, and look forward to a new style/experience.

I think batch #5 will be an Irish Red, possibly Northern Brewers kit.

Three Flowers Brewing

Three Flowers Brewing

1/6/06

Wow, we have a lot of brewing related things occurring in 1 weekend(this one) and we are very excited.

Our Pale Ale reaches minimum carbonation time(well, I had one a few days ago, its just fine), our Hefe Weizen is ready for bottling, and we have some Dark Cherry Stout to brew.

Testing for the Pale Ale is tomorrow, in the Wisconsin Dells, and we will update with results.

12/31/05

Today we tasted the Pale Ale that we bottled last weekend. There was a lot more carbination this time around compared to the last batch. I think the priming sugar made a big difference.

Taste was excellent. Mild, smooth, and far from bitter. This was a good batch!

Dark Cherry Stout

Three Flowers Brewing

I stopped in Northern Brewer today and picked up the kit/supplies for a Dark Cherry Stout, which has a completion time of around 5 weeks.

We are looking at brewing 1/2/06, and transferring to the 2nd carboy 1/9/06

This would put bottling at 1/23/06, and ready to drink at 2/7/06

I also joined the St Paul Homebrewers club while in the shop, and look forward to learning more.

Their website is www.sphbc.org

12/26/05 part 2

Three Flowers Brewing

Today we transferred The Hefe Weizen from the first stage of fermentation to the second carboy for secondary fermentation.

Bottling for this would be January 7th or so. (Same day for the Pal ale to be ready to consume)

12/26/05

Bottled our Pale Ale, 27 Grolsch bottles, which fit handily into a toolbox I made in high school years ago. Seemes meant to be.

12/18/05

12/18/05
Bavarian Hefe Weizen
Malt Extract only(No Grains)
5 weeks

Enacted yeast 12/17/5

Boiled 2 gallons water, when boil reached, removed from heat and added malt extracts(liquid and dry)

returned to heat for 60 minute boil. added hops immediately.

Moved to sink for cool down(water and ice). When 100 degrees reached, transferred to carboy with 3 gallons cold water..

When carboy reached 78 degrees, yeast pitched, and carboy capped with sanitized airlock. Moved carboy for fermentation.

transferring to second carboy for secondary fermentation 12/26/05

bottling 1/8/05

12/4/05

Batch #2

English Ale
Grain and Malt Extracts
Yeast activated 12/3/05
4 week period(5 by preference)

Brewing commenced at 6PM 12/4/05.

Heated 1.5 gallons water to near boil, steeped grains 15 minutes. Heated to full boil, removed from heat.

Added Malt extracts(liquid and dry) and returned to heat for 60 minuted boil. when boil was reached, added hops.

after 60 minute boil, moved to sink for cooldown(WATER/ICE), and when temp had reached 100 degrees, moved to the carboy with 3 gallons of cold water.

When temp reached 78 degrees, pitched yeast. Capped with Sanitized airlock, and moved to storage.

Fermentation began 16 hours later.

Beer was transferred to 2nd carboy 12/10/05

Bottling 12/26/05

Tasting;1/8/06

11/4/05

Homebrewing kit purchase from Northern Brewer in St Paul, MN.

First batch of beer made 11/5/05
Transfer to 2nd carboy scheduled for 11/12/05
Bottling scheduled for 12/12-12/17

11/5/05
English Pale Ale
Grain/Malt extract
Yeast Smackpack activated 24 hours in advance of brewing(11/4/05)

Heated 1.5 gallons of water to near boil, and steeped grains for 15 minutes/until water temp reached 170 degrees

Filled primary Carboy with 3 gallons cold water

when water reached boil, removed from heat, and added both liquid and dry malt extracts.

Returned to heat for 60 minuted boil. When boil was reached, added 1 oz of Target Hops.
59 minutes into boil, added 1 oz GoldRings hops. Boiled for 1 more minute.

50 minutes into boil, prepared sink with cold water and ice for cool down. Reached 100 degrees within 20 minutes, and transferred to the Carcoy containing 3 gallons cold water.

When the carboy reached 78 degrees, we pitched the yeast, beginning primary fermentation.

Capped the carboy with a sanitized Airlock, and moved to storage.

24 hours later, fermentation was so active we removed the airlock and added a blowoff hose, with the bottling bucket half filled with clean water, and submurged the other end of the hose in the bucket to ensure no contaminents could enter the carboy.

Active fermentation lasted another 12 hours, foaming into the bottling bucket.

11/11/05 we transferred to the second carboy, for secondary fermentation. this removed alot of the solids from primary fermentation.

beer fermented in the 2nd carboy for 3 weeks(total of 4 weeks fermentation)

Beer was bottled 12/4/05, making 41 bottles. Used sugar in ball form for priming, as opposed to powdered priming sugar.

12/17/05
Tasting: Great flavor, nice bitter aftertaste, but carbonation is not at desired levels. We will use powdered priming sugars on next bottling.

Here we go!

Well, We have been brewing for shortly over 2 months now, and need to keep a journal/calendar of upcoming events/duties, and what better place than here.

Here we can share any success or failure we may experience, and post some pics of us enjoying the fruits of our labor.

We currently have a English Pale Ale bottled and being consumed(needs a bit more carbonation), a pale ale ready for bottling(Thank you for the Grolsch bottles Walt), and a Bavarian Hefe Weizen for transfer to our second Carboy, if the fermentation ever stops.....