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The Brew Log

This is my brew log, the list of beers that I've brewed since the release of They are listed by name (with links to the description), as well as their current status and, if they're currently fermenting or lagering, an estimated completion date.

Brewed on 9/17/2012
Status: Secondary Fermentation
Original Gravity: 1.065
Final Gravity: 1.024
ABV: 5.25%
Notes: This was my first brew after the move to Austin from San Francisco. I have notes that it was really bad because I added too much gypsum, and it tasted cheesy. This was the first indication that the water chemistry in Austin was very different than in San Francisco. Took a lot of effort to figure out the water chemistry. I dumped this batch.

Brewed on 2/3/2012
Status: Secondary Fermentation
Original Gravity: 1.064
Final Gravity: 1.018
ABV: 6.04%
Notes: My standard, always on tap beer. This entry is part of my three year gap update process, so, I don't remember what it tasted like. I think was pretty good though.

Brewed on 1/24/2012
Status: Secondary Fermentation
Original Gravity: 1.072
Final Gravity: 1.026
ABV: 6.04%
Notes: This was my third attempt to make this beer all grain, and it was not terribly successful. I brewed the beer for an event at Buck Institute, and put way too much raspberries in it. The beer was too sour, the raspberry was overwhelming, and it wasn't very good. I ended up dumping what was left of this beer after the Buck event, to make space for more beer.

Brewed on 12/17/2011
Status: Secondary Fermentation
Original Gravity: 1.110
Current Gravity: 1.034
ABV: 10%
Notes: This beer was brewed in collaboration with my friend and trusty brewing sidekick, Darrain, who supports my brewing efforts both by helping out and drinking the results. He wanted to make an imperial stout, and I'd never made one before, so this is the first effort. We treated the dark and roasted grains separately from the rest of the batch by soaking them in cold water for 24 hours. The idea was to extract the roasty goodness from the grains without extracting the harshness. Seems that it worked really well. So far, this is one of the smoothest stouts I've ever had. We'll see when it is cold and carbonated.

Brewed on 11/14/2011
Status: Secondary Fermentation (11/28/2011)
Original Gravity: 1.126
Current Gravity: 1.036 (12/25/2011)

Notes: This is my newest brew of the Dark Matter Doppelbock. It's been completely re-imagined and brewed all-grain. The original recipe used a ton of Munich malt extract and an equal amount of grains to try to reach my goal of a very big, rich, doppelbock. With all-grain methods, I could do more to reach this goal, and I could brew it in a more traditional way, with decoction mashing. I'm very excited to taste the result of this version of the beer. I plan on entering it into the National Homebrew Competition again this year, and I hope it does better than last year. So far, it is doing very well. I measured the gravity at transfer to secondary, and it was 1.062. I measured it again today and it was down to 1.038. The estimated final gravity is 1.031, so it's close, but the yeast still hasn't dropped out of the beer, so I'll let it keep going until it does. It tastes great now though.

Brewed on 11/6/2011
Status: Tapped/Kegged
Original Gravity: 1.072
Current Gravity: 1.012
ABV: 7.84%
Notes: This was my first attempt at a spiced ale, and I was trying to brew it in time for our big Thanksgiving feast that we were hosting. A lot went wrong during the brewing of this beer. I mashed at way too low a temperature, I put way too much ginger in it, and I wasn't really paying attention to the brew process as much as I should have. When I tasted it at the secondary transfer, I thought it tasted horrible. I almost dumped the batch, but at the recommendation of Ken, I waited and let it go. After a few weeks of mellowing, it actually turned out pretty well. I would stick more to my recipe next time, but this beer is actually pretty tasty now.

Brewed on 10/2/2011
Status: Kegged/Tapped (10/18/2011)
Original Gravity: 1.090
Final Gravity: 1.024
ABV: 8.7%
Notes: This beer was designed to be a huge Imperial IPA, with a ton of hops added continuously throughout the boil. It is my hope that there is enough body to balance the large amounts of hops and that the continuous hopping will produce a smooth, but mind-blowing hoppy beer that you'll want to come back for again and again. We'll see how it turns out.

Brewed on 7/30/2011
Status: Kegged (gone)/Bottled (8/10/2011)
Original Gravity: 1.050
Final Gravity: 1.008
ABV: 5.47%
Notes: I designed and brewed this beer for my VERY German friend, Tobias, for his wedding, which had a lot of German people at it. And, if you know Germans, you know they love, are very proud of, and very picky about their beer. I was so happy with how this beer turned out, that I'm making it a part of my repertoire. I'll be remaking this for competition next year, complete with double decoction mash.

Brewed on 6/18/2011
Status: Kegged/Tapped (6/25/2011)
Original Gravity: 1.064
Final Gravity: 1.012
ABV: 6.79%
Notes: Yup, I made it again. :) This batch came out just a bit drier, which is actually a lot better! Love this beer. It will always be in my fridge, I think.

Brewed on 5/25/2011
Status: Gone (6/4/2011)
Original Gravity: 1.072
Gravity at transfer: 1.018 (6/3/2011)
Final Gravity: 1.018
Notes: Commissioned batch for a friend. One day RT conditioning fixed the beer. It's fantastic now, wish I were keeping it for myself. Guess I'll just have to brew it again soon. :)

Brewed on 5/7/2011
Status: Kegged/Tapped
Original Gravity: 1.054
Gravity at Transfer: 1.021
ABV: 4.3%
Notes: This turned out friggen amazing. After four months of lagering, it is so smooth. You have to try some.

Brewed on 5/7/2011
Status: Bottled/Cellared (5/26/2011)
Original Gravity: 1.095
Final Gravity: 1.032
Final ABV: 8.27%

Brewed on 4/19/2011
Status: Gone (5/29/2011)
Original Gravity: 1.072
Gravity at transfer: 1.022
Final Gravity: 1.018
Final ABV: 7.06%