Beer Diary...

open fermenter also know as a garbage can I n Part 1, we took a dive into how I engineered a DIY glycol chiller—a way to keep my fermenters cool without emptying my wallet. From repurposing an air conditioner to using a temperature controller and a humble light bulb to trick the system, the build is all about thinking outside the box and making sure my beer stays in that perfect fermentation temperature zone. But keeping the glycol chilled is only half the battle. Here in Part 2, let me show you how I circulate that cold glycol to maintain the ideal fermentation temperatures and make sure everything stays on track during the hot months. Let's get that cold fluid where it really counts. Now that we’ve got a reliable reservoir of sub-zero glycol humming along in our Igloo cooler, it’s time to move that cold power where it counts: the fermenters. At the center of this operation is what I like to call the  Command Module —a black utility box fitted with three ST-1000 temperature ...

With my homebrew glycol system now up and running (more on that soon), it felt like the perfect time to dive into the world of lagers. I tend to gravitate toward classic styles, so my latest brew is a nod to the standard American lager—clean, crisp, and easy-drinking. Below you'll find the recipe for what I'm calling Markweiser , a rice lager featuring 22% pre-cooked white rice in the grain bill. It’s light, refreshing, and made to be shared. Markweiser I brewed an 11 gal. post boil batch anticipating 2 full 5 gallon kegs after fermentation. I referenced Bru'n water yellow balanced profile and used 75% reverse osmosis water. Effeciency 92%, Attenuation 87%, ABV 5.5% (on the high side for style), SRM 3, IBU 17, O.G. 1.048, F.G. 1.006 14 lbs. Pilsner malt 8 ounces of dextrin malt 4 lbs. cooked rice Mashed in at 150f. for 90 minutes to fully convert the rice starch and boiled 90 minutes with 30 gram warrior hops for bitterness and a coolpool addition at 170f. for 20 minutes wi...