A Common Armadillo

grain:
- 19 pounds 2-row
- 1 pound crystal 40

hop:
- 1 ounce Magnum for 60 min
- .5 ounce Armarillo for 50 min

- .5 ounce Armarillo for 40 min

- 1 ounce Armarillo for 30 min
- 2 ounce Armarillo for 20 min
- 2 ounce Armarillo for 10 min
- 2 ounce Armarillo at flame out

yeast:
White Labs San Francisco Lager Yeast

comments:
Malty and extremely hoppy.

gravity:

- first sparge @ 16 Brix

- second sparge @ 12 Brix

- final measurement after dried extract additions roughly @ 15 Brix ... about a 6%

notes:
First signs of fermentation at about 11 hours after pitching.  Very active on the second day.

This brew was supposed to be a ten gallon batch.  Only harvested about 8 - 9 gallons.  One full 6.5 carboy and one third full 6.5 carboy.  Unsure what will become of the two gallons yet.  May bottle.

Ooo Oo That Smell

Pungent smell from Willy the Common's Primary. Unsure of its origins nor its composition. Could be nothing but could be something.

Using this yeast to pitch another batch this weekend is on advisory. Will inspect the beer closer during transfer from Primary to Secondary. That will be Friday or Saturday.

Update - the smell is attributed to the yeast. Prior to this I had limited experience with lager yeast which tends to produce sulfur. Ale yeast does not produce nearly as much sulfur but instead smells fruity. This beer turns out pretty good.

Willy the Common

grain:
- 16 pounds 2-row
- 2 pounds crystal 40
- 1.5 pounds carapils

hop:
- 1 ounce Magnum for 60 min
- 1.5 ounce Willamette for 30 min
- 1 ounce Willamette for 20 min
- 1.5 ounce Willamette for 10 min
- 2 ounce Willamette at flame out

yeast:
White Labs San Francisco Lager Yeast

comments:
Going for a malty beer with plenty of hops. A bit of a crisp aftertaste from the yeast.

notes:
19 hour lag time prior to Primary fermentation. Fine for a 10 gallon batch split into 2 five gallon carboys. Carboy temperature currently 61 degrees, right in the middle of the range for this yeast. Fermentation smells more pungent than I remember from the last Common.