As I mentioned in my Micro Pale Ale post, we've got a big party coming up very soon, and I need to get some beers cranked out fast. All my friends will definitely expect a good IPA on tap, but I need something I can turn out in three weeks flat. After flipping through some past recipes, I realized the Blind Pig clone I brewed awhile back would be a good fit. It's a little lower in alcohol than the typical IPA, and the bright crisp hop notes taste good even when the beer is young.

Anytime I revisit a recipe, I always try to improve it where I can. This beer was excellent the first time around, but it wasn't quite Blind Pig. Close, but not quite. So based on the recipes a few people posted in the comments, and my own thoughts after tasting the clone and the real beer, I made a few changes. First I nudged the C40 up a hair. Secondly, the hopping incorporates a little more Amarillo, and a little more CTZ, with just a little less Cascade and Centennial. Finally I'm using Super San Diego Yeast because I'm in a hurry, and I can re-pitch slurry from my Micro Pale that's done fermenting.

Another simple and easy brew day, although it was very windy, which I really don't like while brewing. I think I've gone a solid 6 months without changing around any equipment or techniques, which has been very nice. I'm finding it much easier to get into a groove while brewing, as I can more or less run on 'auto-pilot'. Also, I'm getting batches knocked out faster due to multitasking better. Start to finish, this was a 3hr 45min brew day, which is awesome!

Anyway, 60min mash, 60min boil, 20min whirlpool for the hops, and then I chilled to 62F. I hit the wort with 90sec of O2 before pitching 160ml of 090 slurry. This batch was done fermenting in roughly four days, and you can see the fermentation temperature profile below.

 
Brewed: 04-21-13
Dry Hopped: 04-29-13
Kegged: 05-02-13
OG: 1.059
FG: 1.010
ABV: 6.4%
IBU: 60
6 Gallons

11.5lbs 2-Row
8oz CaraPils
6oz C40
4oz Wheat
Mash @ 151*
.3oz Apollo @ 60
.75oz CTZ  @ 60
.5oz Amarillo @ 30
.5oz ea: Simcoe, Amarillo, Cascade, Centennial @ 0
WLP090 - Super San Diego Yeast
Dry Hop: .5oz ea: Centennial, Cascade, Amarillo, CTZ

I only sat on the dry hops for a few days, as (once again) we're in quite a hurry with this batch. So into the keg it went with some gelatin before carbing it up.

We're evaluating this a little young, but it's settled in over the past few days in the keg. It turned out pretty incredible. This batch has everything I liked about the last batch, but with a bigger hop note, that's less Cascade-centric.  It's still a bit cloudy, as I was sloppy when I racked it into the keg, but it's slowly clearing up. Color looks identical to last time, and it has a fluffy white head that lasts forever. The aroma is similar to how I remember it before, but the Amarillo is coming through more. Lots of citrus and orange notes. There's a little pine, but much less grapefruit than last time. The flavor and body are spot on: Big hops, a little sweet malt, and then a crisp assertive bitterness in the finish. Small side note: The yeast change didn't seem to make any real impact on flavor.

So, is it cloned? It's pretty damn close. The only difference is the hop aroma isn't quite as big as fresh Blind Pig. I found Blind Pig to be nearly as hoppy as PTE, only it's hops were more citrusy, and less piney. I'd be tempted to use the same dry hop, only add 25% more, and see how it turns out.

For a beer to serve at a party though, this turned out absolutely 100% perfect. It has a big beautiful citrusy aroma, with a clean flavor, and a crisp finish. This is a really well crafted IPA recipe, and now the party has come and gone, I can say it was quite the crowd pleaser. Thanks for all the comments on the last clone attempt; we're almost there. And finally, thanks to all our friends that came over to help my sister and I celebrate. Cheers!



In keeping with my current trend of brewing a low-gravity session beer every few batches, I'm brewing this to kick off a set of beers with WLP090. I wanted to do something a little different this time, so I'm going to brew a very low gravity American Pale Ale. It'll be something similar to Lagunitas Daytime IPA, or even Firestone's Mission St. Pale ale, only smaller yet.The goal is to keep the OG at or around 1.035, but hop this beer as I would a 1.055 Pale Ale.

This will be the first of three beers that I'm brewing in a hurry. My little sister is graduating from ASU on May 10th. That weekend also happens to be my birthday, so we're throwing a Graduation/Birthday party to celebrate. Unfortunately, I have less than a month to get three kegs ready to serve, aside from the keg I need to have ready the weekend prior for an event at my gym. It's time to get crackin'. 

For the grist, I borrowed the recipe from Firestone Walker. This is almost the exact grain bill for Mission St. Pale ale, only less 2-row. I'm mashing pretty high in hopes of keeping this beer from finishing too dry. As for the hops, I played around for a little while before I settled in on this schedule. I wanted something pretty fruity, hence the Amarillo and Falconer's. From doing some Dry Hop testing with SNPA, I settled in on Nelson and Amarillo with a splash of CTZ and Citra in the dry hop. Hopefully it turns out nice.

Brew day was rather uneventful. 60 minute mash, 60 minute boil, 20 minute whirlpool, and a quick chill. I hit the beer with 90sec O2 before pitching the yeast. Straight out of the vial, I find WLP090 takes about 18hrs to get moving, but once it does, it ferments pretty fast, even at 64*. After 2.5-3 days I ramped the temp up to 68 to let it finish up.


Brewed: 04-14-13
Dry Hopped: 04-21-13
Kegged: 04-29-13
OG: 1.036 
FG: 1.009
ABV: 3.5%
IBU: 27
6 Gallons

5.5lbs 2-row
1lb Munich
8oz Carapils
Mash @ 156
7g Apollo @ 60
1oz Falconer's Flight @ 15
1.5oz Amarillo + .5oz Falconer's @ 0
WLP090 - Super San Diego
Dry Hop: .75oz ea Nelson Sauvin/Amarillo + .25oz ea Citra/CTZ 

Decorating cakes is not my forte. I'll stick to making beer.
I find my lower gravity beers are less susceptible to oxidation, so I just dry hopped this in a better bottle after a week in the primary. The beer sat on the hops for 8 days before I had a keg open up to rack it to. Finally, into the kegerator it went to carb up.

After almost two weeks, it's good, but not great. I had high hopes for this beer, but it didn't turn out as well as I hoped. It's a beautiful beer to look at. Very clear pale yellow with a sticky white head. The aroma is really nice too. Very fruity hoppy notes; I get apricot and grape. It's downhill from there though. The hops dominate the flavor. The bitterness is punchy, but there's no alcohol or malt to back it up. Little to no malt character to speak of, and the beer has a crispness that's just not appealing. All in all, it's a little rough around the edges.

Truthfully, it's not a bad a beer, but I tend to be my worst critic, especially when the beer is on tap for an event. It's a decent recipe that isn't too far from being great. So if I had a chance to do this beer again? I'd leave the hop schedule alone, as that was fine. I'd bump the carapils up to 1lb, and add an additional 10-16oz of a light crystal malt. C15 or C20. Even with that, I'd increase the mash temp to 157-158 in effort to keep the beer from tasting so dry.

I think the lesson to be learned here is that while lower gravity beers aren't quite as exciting as the big boys, they're much harder to brew well. I can slap together a  good IPA recipe blindfolded, but this little 3.5% recipe proved much more difficult. I love a good session beer, so I'll definitely be re-brewing this at some point in the next few months. Hopefully it doesn't take too much to dial in.




I'm a member at a local Crossfit gym. As every Crossfit affiliate is independently owned and operated, there are some awesome ones, and less than awesome ones. I'm really thankful to be part of an awesome one, and an awesome one that loves craft beer. East Valley Crossfit hosts a Crossfit or lifting event a few times per year, and whenever feasible, I try to brew a batch for those events.

With the 3rd Annual EVCF Iron Fest coming up quickly, it was time to squeeze in another IPA. Our gym loves IPAs, especially anything I throw Citra in, so my Citra Burst IPA seemed like a good place to start. I'm always tweaking something with my recipes, and this one is no different. I'm dropping the amount of both Munich and Crystal malts. We're also going to add some Carapils for extra body, and use CaraStan (35-40L), rather than C15. I'm really digging the English crystal malts lately, and I try to find an excuse to use them wherever I can.

Like all my dry-hopped beers recently, I ran some dry hop tests a la this post, only using Sierra Nevada Pale Ale as the base. I played around with Citra/Amarillo/Simcoe, Citra/Amarillo/Centennial, and then tried adding a hint of CTZ to each. Of the four, the Citra/Amarillo/Centennial was my least favorite, as it was just too fruity. In the end, the Citra/Amarillo/Simcoe with a splash of CTZ won out. It was fruity and tropical with some pine and grunge.

With no yeast handy to re-pitch, I made a 1.5L starter of WLP001, as it's clean and predictable. That was followed by an easy brew day. 60min mash, 60min boil, followed by a 15min whirlpool before kicking on the chiller. This is the first beer where I was able to fully capture the fermentation profile with data from COSM.


Brewed: 04-09-13
Dry Hopped: 04-17-13
Kegged: 04-23-13
OG: 1.063
FG: 1.012
ABV: 6.7%
IBU: ~63
6 Gallons

11.5lbs 2-row
1lbs Munich
8oz CaraPils
8oz CaraStan
Mash @ 152
.7oz Apollo @ 60
Blend: 1.5oz ea Citra, Amarillo, and Simcoe + .5oz CTZ Add:
2oz @ 15
3oz @ 0
WLP001 - California Ale Yeast (1.5L Starter)
Dry Hop:
1.25oz ea Citra, Amarillo, and Simcoe + .5oz CTZ
Split in two additions

All my kegs and fermenters were tied up when I went to dry hop this, so I just threw the hops straight into the primary. 6 days after that I kegged it, and dropped it into the kegerator to carb up. This beer was a little rushed, as it will only get 11 days in the keg before it's served. I also decided against fining this beer with gelatin, in the case we have any vegans at the event.

So I think we're roughly 9 days in now, and it tastes really good. Huge citrus and fruit aroma that's very tropical. Stone fruit and tropical fruit. Definitely some grapefruit too. It's really nice. The beer didn't fully clear up, but no gelatin and a short timeline are to blame for that. Flavor is more hops, some bready malt notes, and a crisp bitterness. The Carastan didn't come through as much as I would have hoped. I'll probably go up to 10, maybe 12oz of that in the future. Carbonation is about 90% there. It's definitely more carbonated than a beer on cask, but not quite to my normal 2.4vols. It could have used another couple days in that regard.

All in all, this IPA turned out really nice, and I'm sure it will disappear very quickly this Saturday. With 100-200 people and only 55 pints to go around, someone always draws the short straw =(



I love this beer. The first time I tried it, I dreamed of making an IPA this tasty. I'll save us a lot of time blabbering on about the recipe, as I covered it pretty well here. I never did figure out which yeast to use, but WLP007 has done pretty well in the past cloning Stone beers, so I decided to roll with it.

Mitch Steele is pretty awesome, as he ended up responding to my e-mail. Let's clarify that sentence. I emailed Stone's generic 'info@stone.com' address, and Mitch Steele, their Brewmaster, responds. That's awesome for a few reasons, most of which being that Stone and Mitch clearly care about the homebrewing community. Anyway, he told me Enjoy By is a mix of American and English 2-row with a little dextrose. I settled in on a 50/50 blend, and about 5-6% Dextrose. He also said that both the late-kettle and whirlpool hop additions were a little over 1lb/bbl. I decided that approx. 4oz of hops per addition was appropriate. Since Stone already goes into great detail about their hop schedule, we've pretty much got the whole recipe.


I started off by whipping up a 3L starter of WLP007 on my stir plate. I hit the starter with plenty of nutrients and O2 before pitching in a fresh vial. That fermented out pretty quick, and I ended up brewing this on April Fools day. It's been a beautiful and warm Spring, which made for a nice day to brew outside. I mashed for 75min, boiled for 90min, and somehow managed to hit my target OG. Then I whirlpooled the wort for 20min immediately after flameout before I began chilling it. The wort was 62F flowing into the fermenter, and I oxygenated for 90sec before pitching my slug of yeast. The yeast took off within 12 hours, and hit final gravity in around 5 days.


Brewed: 04-01-13
Dry Hopped: 04-09-13
Kegged: 04-16-13
OG: 1.082
FG: 1.012
ABV: 9.3%
IBU: 90
6 Gallons

8.25lbs English Pale Malt (3.5L)
8.25lbs 2-row
1lb Dextrose
Mash at 147* for 75min
Stone gives the exact hops they use. I substituted a few based on what I have, what I want to use up, and what I feel won't make a difference. You'll see the hop Stone uses in parenthesis.
2oz Belma (Calypso) - Mash Hopped
10ml Hop Extract @ 90min
1oz ea. Simcoe, Belma (Delta), Northern Brewer(Target), Amarillo @ 15
1.25oz ea. Citra, Cascade, Centennial (Motueka) @ Flameout
Whirlpool for 20min
WLP007 - Dry English Ale Yeast
Dry Hop 1: 1.5oz ea Nelson Sauvin & Galaxy
Dry Hop 2: 1.5oz ea Nelson Sauvin & Galaxy


I racked this beer into a keg to act as a secondary after roughly a week, and added the first dose of dry hops. I'm definitely digging the dry hopper mesh-thing-ama-jig from Stainless Brewing that I've used on my past few IPAs. I tossed the second dry hop addition in four days after the first. This time around, I just threw the second dose right in with the first. I don't like making extra work for myself, and I'm not seeing the need to remove each dry hop addition. Anyway, typical stuff, I racked to a clean keg, fined with gelatin and carbed it up.


Stone's timing was amazing, as they released Enjoy By 05.17.13 on the same day I kegged my clone. I ended up calling mine Enjoy By 05.20.13. Kidding aside, this is without-a-doubt, the best comparison I've been able to make between a clone and commercial beer, as both were brewed and packaged on roughly the same dates.

So is it cloned? Overwhelming yes, with a slight caveat.

Appearance is absolutely 100% bang-on. I literally can't tell the beers apart by looking at them. The aroma follows the appearance: Absolutely identical. Huge fruity aromas that scream Southern Hemisphere hops, with pine and citrus in the background. There's a slightly dank character in both beers that I'm pretty sure comes from the Nelson, as my prior Galaxy beers didn't exhibit that.

The flavor is nearly identical. Huge hop flavor, some light, almost SMaSH like malt character, before a drying bitterness lingers. My beer has a hint more body, which took a few minutes to detect. I actually lost track of which beer was which, and that was the only difference I found. 

Let's go back to that question: Is it cloned? I say yes because these two beers are brutally hard to distinguish. I said there's a caveat because this beer needs to be dried out roughly two more points. The yeast character from 007 was absolutely spot on, but we need more attenuation, which I'm genuinely not sure how to do. I mashed low and long, used plenty of yeast nutrients, pitched a big healthy slug of yeast, and added plenty of oxygen to the wort. This really leads me to believe that Stone's house yeast is more attenuative than 007 is. I'm probably going to brew this again with either 001 or 090, and see how the beer fairs with a neutral American strain. My thoughts are it'll be close, but the 007 beer will be closer despite the (slightly) bigger body.

Long story short, this is one of the best IPAs I've ever made. If you'd force me to choose between my recent Younger clone and this, you'd have to wait a long time for an answer, which leads to my next point. I'm getting married this Fall, and our wedding venue is allowing me to serve my own beer at the wedding. Choosing which three beers to serve, let alone a single IPA, has actually been really hard. Yet when I pulled the first sample from this keg I knew, this is the IPA I'm going to serve at our wedding.

And so, I'd like to thank Stone, and specifically Mitch Steele. Thanks for the awesome recipe, and supporting home brewers. This beer was all their work and efforts; I merely brewed it. If you're a fan of Enjoy By, you owe it to yourself it give this recipe a try. It's amazing.



I've been wanting to brew a Chocolate Coffee Stout for awhile now, but especially since getting my hands on some amazing coffee. Late last year, my fiance found some incredible coffee from a shop called Old Bisbee Roasters. This guy doesn't roast the coffee until you buy it, and since Bisbee is only a few hours from Phoenix, we get the coffee the next day. Anyway, he occasionally gets this one variety, Bali Blue Krishna, and let me tell you, it's like heaven on earth. I had to brew a beer with it.

I personally find beers with flavor adjuncts to be tough to brew. You can't just dump some coffee and chocolate into a stout and expect it to be good. There has to be balance between the adjuncts and the base beer; it still has to taste like a stout. I've had too many coffee stouts that just taste like coffee. It's a really fine line between 'I taste zero coffee in this' and 'Sweet Jesus, I didn't order an espresso'. And that to me is the difficulty of brewing any beer with non-traditional flavors.

So I grabbed my french press, and cold-brewed a batch of coffee overnight (1oz in 6oz water). Then I took a bottle of my American Stout left over from the Holidays, and divided four ounces between three glasses. I then carefully dosed each glass with a measured amount of the coffee. 10ml of coffee proved to be my favorite, which roughly equated to 2oz of coffee in 12 oz of water. The coffee was noticeable, but no where near overbearing.

Figuring out how much chocolate to use was harder. Most homebrew recipes called for 6-8oz of Cacao Nibs added in the secondary. I decided that might be a bit too much, so I erred on the side of caution, and used 4oz. So with all that settled, I brewed this up. 60min mash, followed by a 60min boil. No real surprises. I re-pitched 150ml of WLP090 slurry from my Amber Ale I had recently brewed. I set my fermenter fridge at 17C, and let it go to work. I'm noticing that WLP090 seems to take off quicker, and ferment to FG faster after each re-pitch. This was the 3rd generation, and I hit terminal gravity after only 72 hours.


Brewed: 03-16-13
Secondary: 03-20-13
Kegged: 04-01-13
OG: 1.067
FG:1.017
ABV: 6.5%
IBU: 53
6 gallons

13lbs 2-row
1lb Chocolate Malt
8oz Carafa III Special
8oz Roasted Barley
8oz English Crystal
.5oz Coffee - mashed
Mash @ 153
1oz Apollo @ 60
1oz Belma @ 20
WLP090 - Super San Diego
4oz Cacao Nibs - Secondary
2oz Cold Steeped Coffee - Secondary

After four days, I racked the beer to secondary onto 4oz of cacao nibs. Additionally, I cold brewed 2oz of coffee in 12oz of water the night before. That got tossed into the secondary as well. I let that hang out for close to two weeks, then crashed the beer to 50F to drop the cacao nibs to the bottom, and racked to keg.


It's been on tap for roughly two weeks now, and it's finally coming together. The color is perfect, black as night, with a rich tan head that lasts for days. The aroma smells like pure mocha. Rich coffee and chocolate, with the coffee coming through more so. There's some roasted malt in there as well, but it's tough to pick out against the coffee. The flavor is rich, smooth chocolate and coffee. There's a firm maltiness that reminds you it's a beer in the middle, then it finishes clean on the palate. Mouthfeel is medium-full.

Overall, I'm really pleased with this beer. I think it will definitely continue to improve with a little age, as the coffee notes tone down, and the flavors come together a little more. If I had to change anything, I would probably dial up the cacao nibs, rather than dial back the coffee. I'd probably say 6-8oz. They impart a very subtle flavor, which is nice, but subtle. The coffee doesn't come across as too strong, rather it's nice for the base beer, but the chocolate could be more pronounced. Nevertheless, it's a fine beer, and it's excellent with dessert. Cheers!


 

I'm not sure if too many people noticed, but there's a new tab on the top of my blog called Temp Monitor. Using a Raspberry Pi, I'm able to monitor my fermentation temperatures in real-time from anywhere, and I'm pretty flipping giddy about it. The values on the page auto-update every 15 seconds, and the graphs will update with every page-refresh. I figured this would be a cool idea for a writeup, so here it is.

This whole idea started when I found this post, which gives a step-by-step guide to make an Arduino-powered box to monitor fermentation temperatures in real-time. Considering Arduino is an open-sourced project, there are plenty of cheap-chinese knockoffs available, and a cost of $30-40, I absolutely had to give it a try.

After waiting a long 2-3 weeks for parts to arrive from China, I slapped it all together, and despite fumbling my way through some C++, I had it pushing temperatures to a COSM Feed after a few hours. Pretty awesome! The next step was to get the Arduino into the garage where my fermenting fridge is, which proved to be a challenge. For background knowledge, my router is located in the house at the furthest possible point from the garage. So between the cost of a 50' run of ethernet, and having a really tight attic, I decided to axe that idea. Wireless it would be.

Unfortunately, there aren't any cheap ways to make an Arudino wifi-compatiable, so in the end, I decided to go with a Raspberry Pi. For those unfamiliar with the humble little Pi, it's basically a $35 computer. It's powered by a SoC(system on chip) ARM processor (the same ones in our smartphones), so it can run a full operating system. It also has two USB ports, and an HDMI port, which makes it really handy to set up. It's OS (Raspbian), supports a number of USB wifi adapters out-of-the-box, including a cheap $5 one that I just so happened to have lying around the house.

So, let's get to the meat and bones of this. First off, I'd like to thank the aforementioned HBT post up top, as well as a number of guides on Adafruit, and lord-knows how many posts I found via Google. Secondly, this is going to be a very long, and very technical post. Without a doubt, my longest post to date.  If this isn't your thing, don't fret, I'll have more beer-related posts on the way, check back soon, and Cheers! Assuming you're curious, or want to give this a try, here's what you'll need:

Parts:
  • A Raspberry Pi (I bought the Model B)
  • A 5V power supply, 700mA minimum. (You probably have half-a-dozen of these already in the form of cell phone chargers.)
  • A micro-USB cable. (Again, you probably already have one)
  • A USB Wifi Adapter. There are number of these for $7 or less on eBay that should work. Here's the cheapest one that I can guarantee would work.
  • DS18B20 temp sensor(s). Buy as many as you like (I'm using two). DealXtreme has them for super cheap. Adafruit also sells them for like $4. They have a nice waterproof one for $10. You're choice (My $2 DX specials are working fine).
  •  A 4.7k resistor. Buy one from RadioShack if you're not sure where to get one (don't pay more than a dollar). 
  • Wire. Spare Ethernet cables work great. 
  • A GPIO ribbon cable (optional), but for $3, highly recommended. 
  • A 4GB+ SD Card
Total Cost: $50-80

Skills:
  • Patience
  • Basic soldering abilities
  • Rudimentary programing knowledge.  (I might be a self-proclaimed Google-Ninja, but I'm nothing close to a programmer.)

Step One
Follow the Raspberry Pi quick start guide. It will walk you through loading Linux on your Pi. My only recommendation is during Step 5. The Pi will bring up an initial config window. Select the boot_behavior option, and have it automatically boot to the desktop on startup.

At this point, you should have what looks like a Linux computer. Hopefully you've connected it to a TV or computer monitor, and connected a keyboard/mouse. Don't worry about the temp probes yet, we'll get to that. Our next steps are sorting out the WIFI, and setting up a VNC server. VNC will allow you to remote control the Pi from your computer. This will prove very handy in the future, so you can make changes without having to plug in a keyboard, monitor, and mouse.

Step Two
Updates. We need to update the Pi. Double-click the LXTerminal on the Desktop. Type:

sudo apt-get update

then once that completes

sudo apt-get upgrade

That will take awhile to run. Go have a beer. Once it's complete, reboot the Pi.

Step Three
This part is a bit of a pain, but we need to setup the wifi adapter. Click the Wifi-Config icon on the Desktop. It should have adapter wlan0 selected. Hit Scan at the bottom, and you should see your SSID. Double-Click it, and enter your wifi-password on the config screen. Hit 'Add'.

It should connect, and within 30 seconds, you should see an IP Address populate. Write that down. Next we need to set the wifi to auto-start when the Pi boots. Open the LXTerminal, and type:

sudo nano /etc/network/interfaces

Nano is a lightweight text editor. We're opening the file 'interfaces'. In here, you need to add the line 'auto wlan0' after the line 'allow-hotplug wlan0'. It should look like this:

allow-hotplug wlan0
auto wlan0

Now hit CTRL-X, then choose Y to save the file, and finally hit ENTER to confirm. It should bring you back to the terminal.

Step Four
Remote control. We're going to want to install VNC, which will let you remote control the Pi. This is pretty easy. Open LXTerminal and run:

sudo apt-get install tightvncserver

Once that completes, type:

vncserver :1

It will prompt for a password (8char max), and when it asks for a view-only password say no. Now you can use a VNC client to connect to your Pi. Use the IP address you wrote down above, and connect to port 1 (e.g. 192.168.1.145:1). Lastly, we need to configure VNC to run at start up. Open LXTerminal again.

cd /home/pi
cd .config
sudo mkdir autostart
cd autostart
sudo nano tightvnc.desktop

Now that we're back in nano, copy and paste in the following:

[Desktop Entry]
Type=Application
Name=TightVNC
Exec=vncserver :1
StartupNotify=false

Again, hit CTRL-X, choose Y to save, and hit ENTER to confirm. It should bring you back to the terminal. That's it. Reboot the Pi, and test if you can VNC to it once it boots. If so, we no longer need the monitor, keyboard, and mouse! Let's move on to temperature control.

Step Five

Now we need to setup the DS18B20 temp probes. These probes are really cool because they are 'one wire' temp probes. That doesn't mean that each probe runs off of a single wire, rather it means that any number of probes can run off the same set of three wires (in our case). The above diagram illustrates how to wire up two probes with an ethernet cable. In this example the bump on the probes is facing up. You can solder the two temp probes together at any point. You'll also need to solder a 4.7k resistor between the Data and Ground wires. I'd do this after the point you combine the probes, so that you only need to solder in one resistor.

I'll spare the details on soldering, as there are plenty of great guides and videos on Google. Now, connect the GPIO ribbon cable to the RPi, and shove the wires into the other end of the Ribbon cable. Here's the pinout diagram. Looking at the bottom of the ribbon cable, the pins will look reversed. It's that whole upside-down thing.

Step Six
We need to test our temp probes. VNC into your Pi, and open up the terminal. Type:


sudo modprobe w1-gpio
sudo modprobe w1-therm
cd /sys/bus/w1/devices
ls
cd 28-*
cat w1_slave

After you type LS, you'll see a list of the serial numbers for your temp probes. If you only have one, you'll see one number starting with 28-, etc, etc. Replace the * with your serial number. After the cat w1_slave command, it should spit out a number t=22306. This is the temperature in C with 3 decimal spots (22.306C). Assuming you get a reading, you know it's working.

Step Seven
We're almost there, now we need to write a program to poll the temperatures and send those readings to COSM. Before we do that though, we need to load some software packages. Run these commands, consecutively, after each finishes.

sudo apt-get install python-dev
sudo apt-get install python-pip

sudo wget -O geekman-python-eeml.tar.gz https://github.com/geekman/python-eeml/tarball/master

sudo tar zxvf geekman-python-eeml.tar.gz

cd geek* (hit the TAB key after you type the word geek. It'll type it for you)

sudo python setup.py install

Step Eight
Create a COSM account. Choose Arduino as the device to add. Give your Feed a name and hit Create. It will give you a Feed ID (6-7 digit number), and an API_Key (20-30 digit key). Write both down. Your API_Key is case sensitive.

Step Nine
Let's write our program. I saved my python script into the /media folder. So first off:

cd /media
sudo nano temp.py

From here, you can copy and paste my script below. Be mindful of the lines that begin with a '#' where I've left notes. Those lines are commented out, so you can leave them in the code. They'll tell you to edit something for your setup.

#!/usr/bin/env python
# -*- coding:utf-8 -*-
import os
import glob
import time
import eeml

os.system('modprobe w1-gpio')
os.system('modprobe w1-therm')

# Reaplce the 28-* numbers with your temp probes
# Delete both device2 lines if you have 1 probe
base_dir = '/sys/bus/w1/devices/'
device1_folder = glob.glob(base_dir + '28-00000480c6e8')[0]
device1_file = device1_folder + '/w1_slave'
device2_folder = glob.glob(base_dir + '28-000004837542')[0]
device2_file = device2_folder + '/w1_slave'

# Put in your API KEY, leave the apostrophes 
API_KEY = 'KX1InCoYvpAcZNRkvkjsdf23423vscf' 

# Insert your Feed Id number, 120160 is mine
FEED = 120160

API_URL = '/v2/feeds/{feednum}.xml' .format(feednum = FEED)

# We're defining device 1
def read_temp_raw1():
    f = open(device1_file, 'r')
    lines1 = f.readlines()
    f.close()
    return lines1

# Device 2. DEL this section if 1 probe
def read_temp_raw2():
    f = open(device2_file, 'r')
    lines2 = f.readlines()
    f.close()
    return lines2

# Polling the temp, and converting to F
def read_temp1():
    lines1 = read_temp_raw1()
    while lines1[0].strip()[-3:] != 'YES':
        time.sleep(0.2)
        lines1 = read_temp_raw1()
    equals_pos = lines1[1].find('t=')
    if equals_pos != -1:
        temp_string = lines1[1][equals_pos+2:]
        temp_c = float(temp_string) / 1000.0

# I use the +32 to calibrate my probes. 
# adjust as needed. +32 is standard
        temp_f = temp_c * 9.0 / 5.0 + 31.52

# I'm rounding my temp to 1 decimal
        temp_r = "%.1f" % round(temp_f,1)
        return temp_r

# This section is probe2, delete if needed
def read_temp2():
    lines2 = read_temp_raw2()
    while lines2[0].strip()[-3:] != 'YES':
        time.sleep(0.2)
        lines2 = read_temp_raw2()
    equals_pos = lines2[1].find('t=')
    if equals_pos != -1:
        temp_string = lines2[1][equals_pos+2:]
        temp_c = float(temp_string) / 1000.0
        temp_f = temp_c * 9.0 / 5.0 + 31.77
        temp_r = "%.1f" % round(temp_f,1)
        return temp_r

# Listing the temps in the window, delete read_temp2() if needed
while True:
 print(read_temp1(), read_temp2()) 
        pac = eeml.Pachube(API_URL, API_KEY)

# FermentationTemp is my datastream name. Change if you like
        pac.update ([eeml.Data('FermentationTemp', read_temp1(), unit=eeml.Fahrenheit())])

# Ditto for Fridge temp
        pac.update ([eeml.Data('FridgeTemp', read_temp2(), unit=eeml.Fahrenheit())])
        pac.put() 

# 15 seconds is how often it checks the temp. Adjust if you like.
        time.sleep(15)

I know that's a lot of code, but take your time going through it, and it should work. Hit CTRL-X, the Y to save, then Enter to confirm. Then to test it, type:

sudo python temp.py

Wait a few seconds, and you should see temperatures appear in the window. It should update every 7 seconds. Now check your COSM feed. You should see it reporting temperatures. Success!

The only thing left to do is setup our script so that it runs when the RPi boots. This way if it gets rebooted, it'll fire back up, and start sending out temps. First, we need to make our script executable:

sudo chmod +x temp.py

Then, we're going to do the same thing we did with VNC.

cd /home/pi
cd .config
cd autostart
sudo nano temp.desktop

And again, in Nano, create a similar entry:

[Desktop Entry]
Type=Application
Name=Temp
Exec=sudo /media/./temp.py
StartupNotify=false

And with any luck, that should be it. Reboot the Pi one last time, and check COSM to see if it's getting current data from your temp sensors. If so, that's it. Situate your Pi in a cardboard box or something, and you're all set.

I know this seems like a lot of work, but to be honest, it only takes a few hours to set up. Plus the ability to monitor your temperatures in real-time from anywhere is f'ing awesome.




West-Coast Amber Ale is one of my favorite styles of beer. They're big, malty, hoppy, but most importantly, drinkable; what's not to like? Since I have a pitch of Chico-like yeast ready to pitch, it seemed like a great time to brew another batch of my Amber Ale. I'm brewing nearly the same recipe as last time, only making a color adjustment, and a few hop tweaks. I'm swapping out Centennial/Amarillo for Falconer's Flight at the 10 minute addition (just to use up some 2011 FF). I did want to play with the dry hop schedule a bit, so I employed the dry hopping test method we talked about here. I used Sierra Nevada Pale Ale instead of Bud Light, which worked fabulously well. I dosed four bottles, each with it's own dry hop ratio.

  • 50% Citra / 50% CTZ
  • 66% Citra / 33% CTZ
  • 66% Citra / 33% Mosaic
  • 50% Citra / 50% Nelson Sauvin


Despite the fact that each bottle was 50% or more Citra, each beer was pretty distinct. The first was just a little too dank. I liked it, but it wasn't quite what I was going for. The second was perfect. Fruity, citrusy, a little dank, but not overwhelming. The third smelled and tasted great, but it came across a little too sweet. It would work well in a dry IPA, but not an Amber with a lot of caramel malt. The last sample was also very nice. Nelson has some grape notes to it, which worked well with the Citra. In the end I felt the punch from the Citra/CTZ combo was what I was looking for in my Amber.

I can't even describe how excited I am about this. To be able to take four proposed dry hop schedules, and actually get to taste them 3 days later is pretty eye-opening for me. This will really cut down on the level of tweaking needed for my hoppy beers before I'm happy with a recipe.

Anyway, enough about that. Nice and easy Saturday evening brew day. My replacement SSR and Element arrived, so my HERMs setup is working correctly again. 60 minute mash, then a 60 minute boil. I let the flameout hops whirlpool hot for 15 minutes before quickly chilling to 60F. 60 seconds of O2, then I pitched 125ml of yeast that was harvested from my recent Scottish 60/-. The yeast took off really fast, even at 17C. By day two, I raised the temp to 18.5C, then 20C on day three. Fermentation was done by day 4; I was very impressed. 

Brewed: 03-09-13
Dry Hopped: 03-16-13
Kegged: 03-20-13
OG: 1.061
FG: 1.014
ABV: 6.1%
IBU: ~50
6 Gallons

10lbs 2-row
1.5lb Munich
14oz English Crystal
7oz Crystal 120

2.5oz Chocolate Malt
Mash @ 154*
.8oz Apollo @ 60
1oz Falconer's Flight @ 10
1oz ea Centennial/Amarillo @ 0
WLP090 - Super San Diego Yeast

Dry Hop - 1oz Citra & .5oz CTZ


After a week sitting on the yeast, I racked the beer into a keg. I'm playing around with one of those Dry Hoppers from Stainless Brewing, and they work really well. It's a well-made stainless mesh tube that's almost as tall as a corny keg. It has a solid stainless cap for a lid, and a stainless clamp to hold the cap in place. This thing is super convenient for beers with a single stage dry hop, as I can throw it in for a few days, then fish it back out. I don't then have to rack the beer a second time. For this batch, I dropped the dry-hopper in for four days, removed it, and crashed the keg in the kegerator. Lastly, I fined with gelatin, and carbed it up.

It's been in the keg now for close to two weeks, and I'm thrilled with how it turned out. The color is a beautiful blood red, with some chill haze that's slowly faded. The aroma is mostly tropical fruit, with some big oily hop notes as well. I definitely like how the Citra-CTZ combo worked. You also pick out some caramel in the nose, but not much. As for the flavor, malt sweetness hits you first, then citrusy hops, and finally a firm bitterness that helps pull it off the palate.

This is the Amber Ale I've been trying to make a for a few years now; big, clean flavors that blend together beautifully. Hopefully I can find the time to brew this beer a few times a year, as I absolutely love it.


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