OK, so I took a hydrometer reading 2 days ago and it was 1.010. I opened the lid tonight and it looks like it is on the end of the fermintation. I took a big wif and I got a big nose full of carbon dioxide and thought I was going to pass out. I'm a little confused on the hydrometer reading. I took another one tonight and it is the same 1.010. I'm not real sure what I should do next. Its been in the primary for 10 days now. I tasted the sample and it didn't have any real bad flavor to it. Just new to this and trying to learn as much as I can. After I brewed my first batch and it tasted so good I knew I was hooked.
Forum: Homebrewing | Author: dpturner
Posted: February 3, 2009, 8:39 pm
On March 20 I've got a rehearsal dinner for my best friend who's getting married the following day. I've only been involved in the brewing hobby for a month with 2 successful batches under my belt (a octoberfest kit and my own version of a porter).
I'm looking for advice on a Northern English Brown Ale recipe that's easy and sticks with Malt extracts as opposed to mash. I need a very smooth, very unaggressive recipe here that could please quite a bit of non beer drinkers. Does anyone have any suggestions?
I've got 7 weeks for the brew.
Thanks.
Forum: Homebrew Recipes | Author: lambertjp
Posted: February 4, 2009, 9:32 am
I brewed this blonde at the end of November and bottled January 4th and can't figure out why its still flat and blah tasting after a month + of bottle conditioning. The only thing I can figure out is that during mash my temps where off due to a malfunctioning thermometer and not performing an iodine test for starch for conversions. The Brown I bottled less than 2 weeks ago already is coming around and the ESB I have in clearing has more flavor than the Flat Blonde ( Brewchezs Stawberry Blonde without the stawberrys is what I have decided will be my house Blonde brew. Must be the wheat in the recipe that makes it great).By the way I am still new to all grain and am having a hard time being consistent with hydrometer readings and note taking.
11.5 lbs. American 2-row malt
½ lb. 20L Crystal malt
½ lb honey malt
1 lb. clover honey
0.5 oz. Willamette (6.6 AA) 60 min.
0.5 oz. Willamette (6.6 AA) 30 min.
Wyeast 1272 (American Ale II)
Forum: Homebrewing | Author: inspectord
Posted: February 4, 2009, 3:37 pm
Do you guys prefer to pour your wort into your fermenter or do you cool it down all the way and siphon it in? The last couple of kits that I made I boiled 2 gallons and then poured it into 3 gallons of cold water. Not sure the best way to do it. They turned out great but was looking for the best way to do things. I hear both. I feel like every batch I make I can do part of the process better but the beer turns out good so I don't know if I am just nit-picky. Thanks again for all your feedback, I feel like I am learning more from this forum than any where else.
Forum: Homebrewing | Author: dpturner
Posted: February 4, 2009, 6:51 pm
this is my first attempt at a barleywine. It went well here is the grain bill
16 lbs. - 2 Row Pale Malt
3 lb. - Munich Malt
1 lb. - Caramel/Crystal Malt (120L)
1/4 lb. - Chocolate Malt
Hop Schedule
2.25 oz. - Columbus - 60 min.
1.5 oz. - Centennial - 25 min.
1 oz. - Centennial - 10 min.
Yeast
White Labs American Ale Yeast (WLP001) - 1800 ml starter
Mash/Sparge/Boil
Mash at 152° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°
this is a rouge barleywine recipe slightly moldified. It has been 3 months since the brew and i am going to cold crash for one month and leave in bottels for one month. I tasted it just before cold crashing which started today and it is very good but still very hoppy. I know thats what aging is all about letting some of the iso-alpha-acids lose their kick so to speak but it was like a imperial IPA it was so hoppy. We will see after a month of cold crashing at about 40.
Forum: Homebrewing | Author: belgiumtripel
Posted: February 5, 2009, 3:09 pm
Sorry for the site problems for the past several days - some script kiddy came in and messed with a bunch of files.
The site should be cleaned up now - let me know if you see any issues.
Forum: The Pub | Author: webby
Posted: February 9, 2009, 10:10 am
I made my first all grain batch this weekend but had problems.
Here's the recipe and then I'll go into the problem I had.
I used beer tools and estimated a 60% efficiency.
4.25 gallons
6 pds two row
.5 pd 20 L crystal
.65 pd victory
1 oz glacier hop pellets 6% AA 50 min
1 oz Liberty hop pellets 3.4 % AA 2 min
2 packets muntons premium gold yeast
OG: was suppose to be 1.034
Actual OG: 1.022
I heated up 2 gallons of water to 165 degrees. Added grains, stirred, and put lid on pot. Let sit for 75 min. temp never got below 155 degrees.
I heated up 1.5 gallons of water to 185 degrees, sparged grains with that. I used a 3 gallon boild and toped off to 4.25 with cold water.
everything went fine until I measured the OG. So seeing it was low I went back to beer tools and figured my efficiency was only 40% and to get OG where I wanted it I boiled 3/4 pd of cane sugar and added it to carboy. retook OG and it was 1.032, close enough. So my question is why was my efficiency so low? I had the grains crushed at the brew supply where I bought them. I stirred the grains to make sure all got good and wet, no lumps, before timing the mash for 75 minutes. Using stovetop I could only boil 3 gallons until I get another pot. Suggestions?
And yes it is based on brewchez recipe he posted last week for a simple english bitter. I just used hops I had.
DC
Forum: Homebrewing | Author: deafcone
Posted: February 9, 2009, 5:50 pm
I will call it my recession amber ale. I was trying to see what I could come up with if I kept the cost of ingredients between $20-$30. Any idea what I have just created (besides beer)? Any suggestions on how to improve it. Oh by the way, I like it. Will definitely brew it or something an awful lot like it again.
6.5 lbs of amber extract syrup
8 oz of crystal 120
3/4 oz of northern brewer (bittering)
1/2 oz of centenial (flavoring)
1/4 oz of czech saaz (aroma)
and safale us 05 yeast.
3/4 cup of priming sugar
My OG was 1.044 and FG 1.010.
10 day in primary. The bottled.
Forum: Homebrew Recipes | Author: TwinBrewer
Posted: February 10, 2009, 7:22 pm
So, to be completely honest, I am an extremely young home brewer but I am sincerely intrigued by the whole process along with the history behind brewing beer. I want to enjoy the wonderful smells of actually making the beer along with the satisfaction of the taste that I may soon create. I've watched just about every video ever made on YouTube and it has completely caught my heart
Any way...I have A LOT of questions about everything involved in brewing beer such as the vocabulary, tools, differences between tools and ingredients, what certain ingredients will do to your taste, how to distinguish tastes, etc......
For starters...is there any kind of way I should make my beer(such as extract, all grain, etc...) as a first timer, and if so, what specific flavor should I aim for...
And also...are beers made seasonally, and if so, what kind of beers are made during which seasons?
Another reason I am intrigued in this is because I would like to pursue a career in brewing beer such as a brewery or other things related to that.
Thank you sincerely for taking your time to read this and thank you ahead of time for any answer you may present to me
Forum: Homebrewing | Author: Young Brewer
Posted: February 10, 2009, 7:57 pm
