Getting itchy to start something else. Maybe I'll have another crack at that RIPA and do a real mini mash this time.
What's fermenting now?
- Thread starter TN
- Start date
beers I want to brew this year:
-white ale
-douple IPA
-belgian pale ale
-barleywine
-white ale
-douple IPA
-belgian pale ale
-barleywine
will be racking my lager soon. it has been in the beer fridge for 5 weeks now.
I am getting antsy.
I am getting antsy.
Time for a new beer. Thinking about a wheat or something a little more tame than the IIPA. Suggestions?
I can't handle Corona.Sack up and drink real beer?
If any one knows of an Ayinger Brau-weiss clone please let me know.
Just bottled it, made a heap of mistakes with this new fermenter.It's ok I worked out what happened, the fermenter (vessel is convex) has a domed bottom with the outlet dead in the middle with a small riser which reduces the sediment getting sucked thru.
When I tipped the sweet wort into the fermenter it would have filled the riser and outlet pipe and when I added more water to bring it up to the final volume what was in there didn't mix in so when I drew some out it would have been partially the undilluted wort.
Todays reading was 1.026 after 36hrs. and the brew is bubbling away quite merrily.
Knocked the sediment reducer out of place failed to get an accurate OG reading (Final was 1.010), ripped open one of the bags with the dryhop pellets which filled and blocked the outlet at the bottom of the tank so I had to syphon the lot out plus bits of hop got into some of the bottles I'd be betting.
Ah well I know what to do next time I guess.
weekend of success:
- tripel has entered day 7 of very active fermentation
- ANOTHER free carboy
- ingredients for my white ale and double IPA have been ordered
I tasted mine at 55 degrees and 62 degrees. Both temps had no signs of butter/diacytl flavor. This beer is almost tasteless, compared to my ales. I can taste the high alcohol slighty, in a warming sensation. That flavor/feeling leaves quickly and there is very little aftertaste. I still have the primary sitting at 62 degrees. I'll sample it again today and probably cold crash/lager it soon. I don't care if it's not fully done fermenting since I'm kegging, I don't have to worry about bottle bombs....
my friend never showed or even called to say he couldnt' make it. cross one more chump off the friends list....
I don't get what's going on with my efficiency. I did an hour long mash and when I tested it with iodine, the sample did not turn black. That says the starches were converted fully. But my OG was 1.046. According to beercalculus, that is about 57% efficiency....
w.t.f. ?
I don't get what's going on with my efficiency. I did an hour long mash and when I tested it with iodine, the sample did not turn black. That says the starches were converted fully. But my OG was 1.046. According to beercalculus, that is about 57% efficiency....
w.t.f. ?
My mom & dad just cracked a full carboy. I could hear the disgust in my mom's voice. 5 gal. gone plus a 6.5 gal. glass carboy ruined. Breaking a carboy is one of my brew nightmares. >.<
that would require money, something I don't have much of.Or do what I did and hunt out a 60L stainless steel fermenter.
I do have access to a 15.5 gallon keg that I could use as a fermentor though. I'll be picking it up this coming week.
racked my lager today & got it in a keg & hooked up to the gas.
tastes like a lager. pretty good so far.
tastes like a lager. pretty good so far.
went to NB today to get some beer making ingredients.
some 2-row, some vienna, some carapils, some crystal 60, 6 oz. of centennial hops & an american ale smackpack.
gonna be my attempt at a 2 hearted ale.
some 2-row, some vienna, some carapils, some crystal 60, 6 oz. of centennial hops & an american ale smackpack.
gonna be my attempt at a 2 hearted ale.
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the house smells like a brewery now & that makes me happy. mash went fine not sure of my efficiency yet. drinking my lager now....gonna wish I had more when it is gone i think.
got 75% this time. OG looked good until i topped off too much. prolly gonna end up pushing 6%....that is plenty for me. wanted 7% though. also lost 2 oz. of hops. picked up 1 so i can at least replace the hops for dryhopping.
I just read this whole thread. I've been putting off home brewing because there hasn't been room to do it anywhere in our place (really, all the closets are full, and it isn't going to site in the living room). We just went under contract for a house so I'm finally going to have a place to do it. Can't wait.
^^ This was a test beer for a wedding that I plan on taking 10 gallons to. This beer came out awesome. I think it will be a perfect beer for the BMC crowd.
Thursday I made a FrankenBeer with leftover ingredients.
4 British Two-row Pale
4 White Wheat Malt
2 Vienna Malt
1 Caramel/Crystal Malt - 20L
1 American Two-row Pale
8 ounces Caramel/Crystal Malt - 60L
2 ounces Roasted Barley - 550L
I used yeast from the Blonde ale above that I washed. Smells good bubbling away...
so stoked on good beer!
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yesterday i brewed up a double IPA. Can't wait. OG was 1.085 @ 75°F. Pitched the yeast at about 6pm yesterday and as of this morning it is VERY actively fermenting.
soooo many hops.
soooo many hops.
Pssh. I used more hops than that just dry hopping my Pliny the Elder clone
Mmm... Double IPA.
send me a bottle.Pssh. I used more hops than that just dry hopping my Pliny the Elder clone
I actually still have two bottles that I found in the back of the closet but it's a year old and doesn't nearly have the hop flavor it used to. It was freakin' awesome, though, best beer I've brewed.
A whole pound of hops went into that baby.
I've actually never had the real Pliny the Elder, just saw the recipe and decided it was so outrageous I needed to try it.
A whole pound of hops went into that baby.
I've actually never had the real Pliny the Elder, just saw the recipe and decided it was so outrageous I needed to try it.
gotcha.
are you brewing with extract or with partial/all grain? I'm still using extract, my next upgrade is gonna be changing over to all grain brewing.
are you brewing with extract or with partial/all grain? I'm still using extract, my next upgrade is gonna be changing over to all grain brewing.
I'm doing extract with steeping of specialty grains. Whatever I do next will have a proper mini mash. If I can get that down, I'll consider doing a full all-grain BIAB setup. I'm unwilling to ad any equipment to my setup right now and I've been super happy with my extract beers so far, so I'm probably not converting to all-grain in the near future.
AG is EASY. BIAB is EASY but I found draining/sparging the grains to be a pain. If you have a cooler you can do the BIAB (grains in paint strainer) in the cooler, then sparge the grains that way. Most people have the equipment needed all ready....
I'm designing a stout recipe right now.....
I'm designing a stout recipe right now.....
What is this BIAB thing?
I've been an extract/partial extract brewer for quite a while but I'm thinking about moving over to AG (this means "All Grain" I assume)
I do have a spare cooler....
I've been an extract/partial extract brewer for quite a while but I'm thinking about moving over to AG (this means "All Grain" I assume)
I do have a spare cooler....
why a cooler? i've always wondered that... (n00b question i know)
http://www.homebrewtalk.com/f36/biab-brewing-pics-233289/
http://www.homebrewtalk.com/f39/easy-stovetop-all-grain-brewing-pics-90132/
The issue I had was, I wanted to sparge/rinse the grains after soaking them. This required me to lift the sack of grains up and try to pour hot water over them. That was a pain...
By using a cooler, you can fill a five gallon paint strainer bag with grains, place that into your cooler and fill it with the correct amount of hot water. Then when you want to rinse your grains, simply open the drain spout on the kettle and drain into your kettle. Then pour your rinse/sparge water over the grains and rinse more sugar off of them.
The use of the cooler keeps the mash temp even for the hour long mash....
http://www.homebrewtalk.com/f39/easy-stovetop-all-grain-brewing-pics-90132/
The issue I had was, I wanted to sparge/rinse the grains after soaking them. This required me to lift the sack of grains up and try to pour hot water over them. That was a pain...
By using a cooler, you can fill a five gallon paint strainer bag with grains, place that into your cooler and fill it with the correct amount of hot water. Then when you want to rinse your grains, simply open the drain spout on the kettle and drain into your kettle. Then pour your rinse/sparge water over the grains and rinse more sugar off of them.
The use of the cooler keeps the mash temp even for the hour long mash....
yes. There are probably more people use a cooler for a mash tun then those using a kettle for a tun. Heat water in kettle, drain/pour into cooler. Stir in your grains and wait for an hour. Heat up your sparge water around 40 minutes into your hour wait, then sparge/rinse your grains and boil as normal.
you can waste some time digging through this thread, most of these are WAY WAY over the top but you can see some simple designs and make them work for your tiny kitchen/budget.
http://www.homebrewtalk.com/f51/show-us-your-sculpture-brew-rig-46578/
you can waste some time digging through this thread, most of these are WAY WAY over the top but you can see some simple designs and make them work for your tiny kitchen/budget.
http://www.homebrewtalk.com/f51/show-us-your-sculpture-brew-rig-46578/
gotcha. am I correct in figuring that using a kettle for a mash tun doesn't really become economical until you start hitting much larger batches, say 15-20 gallons and up?
I dunno. I know people do 15-20 gallons using more then one cooler/tun. But I'm sure they wish they didn't have to...
I also know that people do five gallon batches using kettles/false bottoms. The best part about making beer is there ARE NO RULES (besides keeping stuff clean and pitching yeast at the correct temps).
the first rule about beer making is there are no rules about beer making.I dunno. I know people do 15-20 gallons using more then one cooler/tun. But I'm sure they wish they didn't have to...
I also know that people do five gallon batches using kettles/false bottoms. The best part about making beer is there ARE NO RULES (besides keeping stuff clean and pitching yeast at the correct temps).
wait what?
I only ask because I do plan on scaling up substantially once I own a house. I'm actually being highly encouraged to do so by the gf/future wife. She also has suggested I make a bar and proper tap setup.