Will this be available soon? No rush really because it'll be a bit before I can try it, but your post the other day in one of the other beer threads has made me think about trying this at some point.
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Homebrewers: What's brewing/fermenting/bottle conditioning?
- Thread starter spade2you
- Start date
Will this be available soon? No rush really because it'll be a bit before I can try it, but your post the other day in one of the other beer threads has made me think about trying this at some point.
WOW a home-brew thread on TB! I wish I had found this earlier! I just got my home made keg-a-rater up and going about a year ago which has opened up the door to lagers for me and the fact that I don't have to sanitize 40 grolsch bottles, this has got me very excited! I think I actually like making beer more than I like drinking it....but I haven't decided yet LOL
My last brew was a honey brown ale, It went over great! I think I want to do a double-boch next. I haven't quite come up with a good recipe yet...does anyone have a favorite recipe they like to use?
My last brew was a honey brown ale, It went over great! I think I want to do a double-boch next. I haven't quite come up with a good recipe yet...does anyone have a favorite recipe they like to use?
Haven't been brewing a whole lot lately. Since I haven't been in a band, haven't needed to have so much beer on hand. Made a belgian tripel and a porter that turned out well. Just bottled a clone recipe of Young's Special London Ale, which seemed to have an alright flavor at room temp and prior to any carbonation. Not as good as the real thing, but it might change in a few weeks. Also have a saison in my primary that I might put in the secondary in about a week or two. For now, I should have plenty of beer ready to go. Half tempted to try to make an Oktoberfest or a smokey porter for this fall.
I'm actually starting to think Kölsch this weekend. If I do one now, it'll be ready late summer.
The photos are done, I just need to write the text and fix my web hosting. Just need to find a couple of hours free.
About to do a stout recipe out of the home brewers companion with my dad and kid brother. Any suggestions/hints/fore warnings?
One of my bandmates tried brewing beer that was a disaster but then started making wine from fruits growing on his property that have been a real hit. He has several persimmon trees as well as a fig tree, some strawberry and other berries and mustang grapes. Persimmon makes a pretty tasty wine which he shares with the band and special friends.
I am a real honey fiend and am looking into trying my hand at making mead.
I am a real honey fiend and am looking into trying my hand at making mead.
This past weekend I brewed a 5 gallon double IPA. Its going to be big. REAL big!
Almost 20 lbs of grain:17 lbs of Maris Otter, a little c120, flaked barley, and dexterine. Mixing that mash by ones self is very difficult but I managed. Also a little over 2/3 cup sugar to the boil to help it dry up a bit. OG on this one was about 1.084. Should be about 9% ish depending on when it drops out.
One full pound of fresh hop pellets went into the kettle. Thats right - a full pound in a 5 gallons of wort.
Its roughly 1/3 each with Summit for bittering, Columbus in the middle, and Cascade at the end. Ill probably dry hop with another quarter lb of Cascade. 
Almost 20 lbs of grain:17 lbs of Maris Otter, a little c120, flaked barley, and dexterine. Mixing that mash by ones self is very difficult but I managed. Also a little over 2/3 cup sugar to the boil to help it dry up a bit. OG on this one was about 1.084. Should be about 9% ish depending on when it drops out.
One full pound of fresh hop pellets went into the kettle. Thats right - a full pound in a 5 gallons of wort.
Its roughly 1/3 each with Summit for bittering, Columbus in the middle, and Cascade at the end. Ill probably dry hop with another quarter lb of Cascade. 
One full pound of fresh hop pellets went into the kettle. Thats right - a full pound in a 5 gallons of wort.
Someone likes citrus
Have you tried Amarillo as a dry-hop?Oh yeah and i liked it a lot. At this point im keeping my flavoring hops contant to see what the earlier additions are doing. Last time i bittered with columbus which was pretty stank. This time summit is new and columbus got moved to the middle of the brew. Cant wait for it to finish! The only problem is its threatening to run away on the fermentation temp so i have been maintenancing it with ice. No higher than 70 so far. One of these days i will get a regulated fermenting fridge.
Summit is a great bittering hop, crazy high %AA. My experience is that it can have a garlicky aroma at times so needs to go in early for the full boil.
What yeast are you using that is needing the ferm temp that stable?
I heard some say summit can be garlicky/oniony but others dont experience that. So far the aroma is all citrus. I can smell the airlock from a few feet away
Most of the time i use dry safale us05 yeast in a starter. I do it first thing on brew day and it works unbelievably well. Literally no lag time but thats also the downside. Ground water temp seems to be in the 70s right now so it started at a high temp which makes the yeast even more vigorous, and then it immediately goes up from there. One more bag of ice should stabilize it below 68 this evening. Its going to blow out the top either way.
Im sure you know but high ferment temps ruin everything. I prefer low 60s if thats possible.
Most of the time i use dry safale us05 yeast in a starter. I do it first thing on brew day and it works unbelievably well. Literally no lag time but thats also the downside. Ground water temp seems to be in the 70s right now so it started at a high temp which makes the yeast even more vigorous, and then it immediately goes up from there. One more bag of ice should stabilize it below 68 this evening. Its going to blow out the top either way.
Im sure you know but high ferment temps ruin everything. I prefer low 60s if thats possible.
Depends on the strain of yeast. Most ale yeasts prefer a mid to upper 60s for ideal fermentation. My usual fav, London Ale yeast prefers about 62 degrees or so. Certain Belgian strains can do well in the low to mid 70's. I once made a saison that wanted to be about 80 degrees! The best I could do was 78 degrees and it fermented for quite a long time. Still turned out nice.
You are right about the strain. In fact some beers require the esters you get from higher temps but the run of the mill us05 not so much. The yeast loves the higher temps but the results are poor for american type ales. Its clean tasting if you can keep it at 65ish.
Do you guys use a lot of liquid yeasts? I tried white labs twice and it was horrible. Once it didnt take off at all until i added a dry pack and a other time i made a starter with it and it was still pretty anemic. The dates on them were good and the stores here turn over a lot of stock.mcould it be that i just got two duds? I always use dry packs because the never fail and ferment well.
Do you guys use a lot of liquid yeasts? I tried white labs twice and it was horrible. Once it didnt take off at all until i added a dry pack and a other time i made a starter with it and it was still pretty anemic. The dates on them were good and the stores here turn over a lot of stock.mcould it be that i just got two duds? I always use dry packs because the never fail and ferment well.
Sometimes you get a dud. I use WYeast most of the time and haven't had too many problems. I haven't used a dry yeast in a couple of years.
I know some Belgian brewers (as in "brewers of Belgians") who are quite happy for the temps to shoot up wherever they feel like. US-05 has always been ok for me up into the mid-70s at least.
Liquid packs usually work ok here, though I prefer to use a dry yeast if the recipe doesn't need something weird and wonderful because there's no need to mess around with a starter. If I'm using liquid, especially one from my own "yeast farm" it's always stepped up in a starter first to make sure all the rest of the work doesn't get wasted.
How are you making your starters?
edit: this might be interesting: http://www.mrmalty.com/calc/calc.html (edit2: I reckon the numbers he's giving there are on the overly-safe side, but he's a pro, so ... )
