On Friday my order of CPVC pipes and fittings arrived, so on Saturday I spent some time working on the mash tun project. I’ve got the lauter manifold mostly done now, and building the sparge manifold will go quicker now that I know what I’m doing a little better. I still have to figure out how the outflow will work, and that’s going to mean actually modifying the cooler itself, so I figure I’m about a third done overall.
Pictures of the manifold assembly process after the jump.
I checked on my two current brews last night. The barleywine — slightly modified from the “Big 10/20 Barley Wine” recipe at beertown.org — has been proceeding very slowly since racking off the ale yeast and pitching champagne yeast, but from its original gravity of 1.132 it was down to 1.092 when I racked it, and it’s now at 1.077. It’s got a ways to go yet, so I think I’ll need to make up a small starter of the champagne yeast to try to get it going.
When I racked the barleywine, I decided it would be a shame to waste its yeast bed, so I brewed a coffee porter (which for lack of a better name I’m calling “Dark Roast”) and put it in the same carboy on top of the old yeast. It was down from 1.060 to 1.022, or about 5% ABV, when I checked it last night, which I’m willing to consider good enough, so I racked it, and I’ll probably bottle next weekend. It tastes very good — nicely roasty, with a coffee flavor that’s distinct but somewhat subtle — so I’m quite pleased with how it came out. I’ll post the recipe I used for it a bit later; I’m thinking I may start putting up recipes as pages under the main Matters Zymurgical tab up top, rather than as regular posts.
