Cedar Rapids Brewing Society

Might make it out, wife is out of town, I will behave this time

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Do you need to add the typical minerals? Or does the sap contain enough to hot break the wort?

I may be by in the afternoon. I have to paint a ceiling in the morning.... i need space ideas for my next brewery setup...

Cool. I do not plan to use any minerals at all. In fact, I typically use RO water and do not add any minerals. I only add some for my hoppy stuff. I want to see what happens without messing with the sap. It is essentially ground water pulled up through the tree so there must be something in there.

bf514921 wrote:Might make it out, wife is out of town, I will behave this time

I also plan to behave.

Matt F wrote:

bf514921 wrote:Might make it out, wife is out of town, I will behave this time

I also plan to behave.

Can't wait to see what that looks like!

Last time, I am not sure what it looked like by the time I got home, I would have to ask my wife

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daryl wrote:

Matt F wrote:

bf514921 wrote:Might make it out, wife is out of town, I will behave this time

I also plan to behave.

Can't wait to see what that looks like! [emoji38]

You can always plan; but what actually happens may be considerably different

Anyone planning to bring their brew gear over to make a batch? If not I will not mess with setting up a tarp to keep the patio rain free.

I don't know if I'm gonna make it or not...if not I'll be brewing at home probably....maybe...

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Brew day ran very smoothly with no equipment problems or issues. Very relaxing session. The gravity came in at 1.080-1.081. 1.081 was the starting target with all sugar and I have not added the 2.5 lbs. of sugar I had in original recipe. Some of that is from the sap but most is from higher efficiency than I calculated for the recipe. I plan to back off the sugar addition. Need to dry the tripel out though. Many tripel's are not finished dry enough that I taste. The morning after the brew session beer had already escaped the better bottle. Sugar goes in as fermentation slows.

So I ended up adding 1.5 lbs. of sugar. OG was 1.093, FG today is 1.017. So after 81% attenuation, we have 10% ABV. Tasted good to me and now it is in a keg shooting for a little more than 3 volumes CO2. Would have liked it to get a bit drier but I think it will be nice once carbed.

The sample tasted yesterday was very promising. It should be good when finished.


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