Ian F. Commins Freedom Stout
Dry Irish Stout (NB U1100)
Another attempt at the Guinness clone we made for St. Patrick's Day in 2012. Done in the usual extract style.
February 3, 2013
13:00	Fill boiler with 2.5 gal water. Flame on.
13:10	Start steeping grain.
13:30	Remove grain. 158°F.
13:45	Flame off. Add syrup. Flame on.
14:08	Achieved boil (finally) and resulted in boil over. Start 60 min boil. Add 1 oz hops.
14:10	Returned to boil.
15:00	Add 1 oz hops (late addition per NB employee recommendation).
15:10	Flame off. Chill in sink.
15:20	Pour into 6.5 gal carboy (which had 2 gal water already in).
15:24	Top off with 5 qt filtered water.
15:35	Pitched yeast (WYeast 1048, previously smacked) at 76°F. O.G. 1.043. Stored in office with insulating blanket.
February 4, 2013
~late	77°F. Too high. Removed insulating blanket.
February 5, 2013
~morn	71°F. 
February 17, 2013
14:20	Rack to secondary (5 gal carboy). 1.022, 62°F. Stored in kitchen.
February 23, 2013
18:20	Returned to warmer office, trying to restart fermentation as 1.022 is too high.
February 24, 2013
19:00	Add 1 tbsp yeast energizer, swirled up yeast. 68°F.
February 25, 2013
19:40	1.022, 68°F. Prepared starter solution (in 2 cup Pyrex measuring cup): 1 liter water, 100 g DME, 1/8 tsp yeast energizer, 1/8 tsp yeast nutrients. Boiled ~10 minutes. Smacked WYeast 1084.
23:00	Pitched yeast into starter @ 70°F. Let ferment overnight.
February 26, 2013
11:00	Pitched starter into carboy. 68°F.
March 2, 2013
20:00	Hydrated satchet of champagne yeast (yellow packet) (per NB employee suggestion) in 3/8 cup water @ ~90°F. Pitched yeast into carboy. 1.021, 68°F.
March 3, 2013
13:00	Picthed another satchet of champagne yeast (yellow packet). 1/4 cup water @ ~80°F.
March 9, 2013
19:30	Prepare another starter. In 2L Erlenmeyer: 1 liter water, 102 g DME, 1/8 tsp yeast energizer, 1/8 tsp yeast nutrients. S.G. 1.0375. Smacked WYeast 1084.
19:58	Boiled 18 minutes. Covered with foil. 
20:47	Chilled. Oxygenated with a bit of O2. Picthed well-inflated yeast pack. Stored in office @ 68°F.
March 10, 2013
20:00	Racked to tertiary (6.5 gal carboy - the 5 gal carboy was very full and there wouldn't have been sufficient space to add this new yeast starter) and pitched starter.
March 22, 2013
	Kegged at 1.022. All those extra yeast additions did nothing (except to sweeten the beer). Left outside (~0°C) overnight at 30 psi to carbonate. 
I also filled two 32-oz bottles with the balance that didn't fit in the keg. Not knowing how much priming sugar to add I eye-balled about a tablespoon of table sugar into each bottle. Who knows! Andy also got 2/3 cup of the beer to make into cupcakes.
March 23, 2013
18:00	Brought to [belated] St. Patrick's Day party. Nearly emptied. 1.043 -> 1.022 => 2.8% ABV. 49% attenuation.