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The Beer Home Brewers Thread
- Thread starter capnsandwich
- Start date
If you like a certain type of beer, try making that with some different strains of yeast.
http://www.amazon.com/Beer-Captured...&qid=1363827876&sr=8-1&keywords=beer+captured
While the backbone of this book is about clone recipes, it has useful tables that describe a lot of the yeast strains, attenuation, flocculation, temp ranges, and characteristics.
I'm hoping to make that Belgian IPA this week/weekend with White Labs Trappist and later this summer with Danstar's dry saison yeast. I should theoretically have a bottle left over to compare.
Might also make Northern Brewer's Saison de Noel with Wyeast Farmhouse Reserve and one with either lactobacillus or brettanomyces.
http://www.amazon.com/Beer-Captured...&qid=1363827876&sr=8-1&keywords=beer+captured
While the backbone of this book is about clone recipes, it has useful tables that describe a lot of the yeast strains, attenuation, flocculation, temp ranges, and characteristics.
I'm hoping to make that Belgian IPA this week/weekend with White Labs Trappist and later this summer with Danstar's dry saison yeast. I should theoretically have a bottle left over to compare.
Might also make Northern Brewer's Saison de Noel with Wyeast Farmhouse Reserve and one with either lactobacillus or brettanomyces.
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Had a Northern Brewer Belgian golden strong last night. Fermented with Wyeast Abbey II. Tastes about perfect and is very strong as the name implied.
It's now on my to-read list. Thanks.
My modded IPA is ready to be bottled, but I have no bottles. So it'll sit for a few more weeks. I'm okay with that, as the extra time certainly won't hurt.
I threw another sixer of my Irish Red in the fridge this AM. It's had another week to condition/carb. Looking forward to tonight so I can compare to how it was last weekend.
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These are also good stuff, as much for background as anything else. Not vital that you read them right now, but great wishlist fodder for those folks who never know what to buy you for Xmas/birthday.
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Beer captured tends to be my go to book for most things. I've only made one recipe from that book, but it was a killer beer!
Extra time in the fermenter rarely hurts. I tend to do about 2 weeks for low to medium gravity beers. 4 weeks in primary for heavier beers. My Belgian golden strong required about 3 months in secondary. One month out and it's really nice. My barley wine is supposed to be in the secondary 5 months. I might give it 3 and bottle it when the ambient temp is too hot. If I were smarter, I would have used a different airlock/fermenter and gave it a month of cold storage this summer.
Yup. I kinda figured that might happen to some. I added the priming sugar when the bottling bucket was almost half full (I forgot to add before I racked... Because I'm an idiot), and didn't give it a stir before I bottled.
I'm lazy, I use these when bottling:
http://www.northernbrewer.com/shop/nb-fizz-drops-8-oz.html
Less control over the degree of carbonation but less hassle and more consistency. (Though I usually just bottle a 6 pack or two and keg the rest of the batch).
http://www.northernbrewer.com/shop/nb-fizz-drops-8-oz.html
Less control over the degree of carbonation but less hassle and more consistency. (Though I usually just bottle a 6 pack or two and keg the rest of the batch).
I've used these and the smaller tabs. The small priming tablets offer the ability to have more or less carbonation if desired. I'm generally fine with the standard level of carbonation.
Enough to do a full batch and have some left over, I think. But it's been a long time since I bottled a full batch so I can't be 100% sure.
One of the reviewers says "I got three 5 gallon batches out of two packages."
You end up spending an extra $1-2 per batch but saving time and hassles. And you can now convert your bottling bucket into another fermenter!
I haven't used them in a while.
Provided you get complete fermentation and even distribution, the standard priming sugar packet generally works quite well.
Provided you get complete fermentation and even distribution, the standard priming sugar packet generally works quite well.
Brewers Best Belgian IPA brewed and in primary as of about an hour ago.
Also had home made French dip cooking in the slow cooker. It's a crime I didn't think ahead and have a cold homebrew to go with it. Figured my Rochefort 8 clone might have been good. My dark mild was probably a little too mild for such a dish.
Also had home made French dip cooking in the slow cooker. It's a crime I didn't think ahead and have a cold homebrew to go with it. Figured my Rochefort 8 clone might have been good. My dark mild was probably a little too mild for such a dish.
Today Steph and I are recovering from a late night trip to the strip club. I made ham and cabbage with an awesome garbanzo bean salad. The ham and cabbage is a perfect match from my Irish Red Ale. It's just a damn shame I have to blend a flat one with a wild one to get a good carbonation. Haha. 
I suppose that would work. I've had more problems from contamination messing with carbonation and not fully fermented beer. Those are the bottle bombs. Opening the bottle extremely slow can help a little.
Try freezing the glass before pouring, might help keep it from releasing all at once like that.
