Today I brewed my 80th batch of beer, One-eyed Squirrel (named after a one-eyed squirrel that showed up at our feeders this fall). I decided to brew beer earlier in the week and last night I got the brewing water from Water Wagon (a coin-operated water depot where many people in Fairbanks go to get their drinking water). It’s more convenient to brew out by the red cabin than near the house, so I haul a 55 gallon drum of water out there. The water is normally around 40°F when it goes into the drum, and that’s a perfect temperature for the cold water supply used in my plate chiller which quickly chills boiling hot wort down to yeast pitching temperatures; around 68°F. When we went to bed last night it was a balmy 2°F outside, so I wasn’t worried about leaving the water out on the red cabin’s deck.
This morning, as you can see in the image on the left, it was -20°F, and the temperature of the water in the 55 gallon drum had dropped to 32°F. As soon as I started pumping it into the pot for the mash it froze in the lines to the pump. I wound up using a heat gun to keep the pipes and lines thawed while I pumped the water into a drum inside the red cabin where it’s warm. Six hours later when I was using the water to chill the wort, the water temperature was still 32°F. There’s a lot of energy between 32°F water that’s frozen and 32°F water that’s about to be 33 degrees, and I had 50 gallons of water somewhere between those two states all day today.
The brew went well. I double-ground the grains last night, and it paid off, giving me an 82% mash efficiency. Hopefully the yeast will take off later tonight or tomorrow and the beer will be good. It’s the first time I’ve used Cascade hops in several years and I’m hoping they don’t disappoint. In the past I’ve found the flavor to be somewhat soapy, but with the worldwide hop shortage, there’s limited selection when it comes to whole leaf hops. I’ll take what I can get.
This is my first batch using our old refrigerator as a fermentation chamber instead of the chamber I built several years ago. We keep the red cabin pretty cold in the winter, so the fridge is set up with an enclosed light bulb as a heater (just like the old fermentation chamber), but using a fridge allows for the possibility of cooling it down if the fermentation heats up the interior too much (a problem I’ve had in the past with the old fermentation chamber). I’ll also use it to brew lagers at some point. After 80 beers, maybe it’s time to give a lager a try.