Topics

46

Kegging and Bottling / cold crash....freeze??

« on: February 27, 2012, 05:04:33 pm »

Getting ready to bottle up an IPA, 15 days in the fermentor, its done but I thought Id cold crash it to get it to clear prior to bottling. Lacking a fridge and seeing as howits february and I live in Michigan, I put a black t-shirt over it and set it outside this morning. Checked on it when I got home this evening, and it hasnt cleared much at all and the temp of the carboy is about 40f. Its supposed to drop down to 22f tonight and Im worried it could freeze. Is that likely? If i t does how bad is that for my beer? Im bottle conditioning so I cant really afford to kill my yeast etc. Any input greatly appreciated.

47

Commercial Beer Reviews / Founders All Day IPA

« on: February 24, 2012, 12:47:16 pm »

I'm lucky enough to live close to Founders and have had this on tap for a while, but its been released in bottles now. Just outstanding. 4.7%, big hop flavor, and just leaves you wanting another sip. If you can lay hands on a 6, highly recommended.

48

Equipment and Software / Software?

« on: February 20, 2012, 06:14:59 pm »

I'm looking to get a brewing program. What do you use/recommend?

49

General Homebrew Discussion / Favorite brewing podcasts?

« on: February 20, 2012, 05:14:28 pm »

I've found podcasts to be a great resource, and I have a 45 minute commute to work so I have plenty of time to listen. My favorite is Brewstrong. What are some of yours?

50

Kegging and Bottling / Aging a Stout

« on: February 20, 2012, 01:42:07 pm »

How long would you cold condition a Stout before drinking?

51

Yeast and Fermentation / Whitbread Ale 1099

« on: February 20, 2012, 07:24:13 am »

First time Ive used this yeast, and airlock activity has slowed drastically after 36 hrs. One packet in a 2 L starter on the stirplate 24 hours. Chilled it 2 days, decanted and pitched at 62 degrees. Took off in 2 hours, maybe less. High kraeusen at 24 hours, constant airlock movement. Checked in on it this morning and the kraeusen dropped to half, airlock is bubbling every 15 seconds or so. Fermenting at 67.

Is it normal for this yeast strain to slow down that quickly?

52

General Homebrew Discussion / left my recipe at work

« on: February 18, 2012, 08:10:18 am »

like a dumbass, i left my copy of brewing classic styles at work. i just need to know the amount of LME to add to the triple x sweet stout. premeasured my grains when i bought them, and my starter is ready to go, pretty sure it was 1.5 oz of kent goldings for hops. If anyone could help, youd be saving me an hour and a half of driving, and if i ever should happen to run into you, beers are on me

53

All Grain Brewing / All grain gear

« on: February 17, 2012, 10:04:36 am »

I'm making the jump to all grain in the next 2 weeks. I'd like to just batch sparge and I'm wondering what gear I should go with. I have a 5 gallon brewpot and a 10 gallon brewpot with a ball valve and thermometer and a propane burner. Do I just need a cooler with a valve and a false bottom?

54

Ingredients / When should I add lactose...

« on: February 17, 2012, 10:00:57 am »

....to the boil. Brewing a cream stout this weekend. Thanks in advance.

55

Equipment and Software / Brewpots

« on: February 01, 2012, 09:35:35 am »

Looking to upgrade to a pot large enough for a 7 gallon starting volume. I like the northern brewer 8 gallon megapot with valve and thermometer. I am concerned it wont be big enough for a 7 gallon boil. Any recommendations?

56

Ingredients / Hopping schedule

« on: January 27, 2012, 05:18:06 pm »

Brewing an APA tomorrow, and I'd like it to have a big hop flavor and aroma, while keeping the IBUs somewhat close to the style guidelines. I have the following in the fridge:

3oz Amarillo pellets
2oz Amarillo whole
1 oz Citra whole
2oz Willamette pellets

Any ideas?

57

Yeast and Fermentation / To decant or not to decant??

« on: January 27, 2012, 02:25:51 pm »

Brewing an APA tomorrow, made a 1L starter with WLP001 last night. Should I chill and decant that for a 5 gallon batch, or just pitch the entire starter in? I dont want to change the flavor of the beer, but I do want a great fermentation. Also, if I do decant after chilling, do I need to let the slurry come back to room temp prior to pitching?

Thanks in advance for your input.

58

Extract/Partial Mash Brewing / First brew day mistakes

« on: January 24, 2012, 09:33:25 am »

I'm new to the hobby (obsession?). I'm absolutely hooked, in spite of about 4 and a half gallons of really lousy oatmeal stout. My second batch is under my belt now, and looking back at my first I'm amazed at what I've learned since.

First Batch:

Didn't cool the wort (dumped it on top of 2 and a half gallons cold water in carboy, result being it didn't cool to 75 for about 5 hours)
Didn't aerate wort
Pitched dry yeast without re-hydrating
Fermented 5 gallons in a 5 gallon carboy without a blowoff setup (initially)
Had fermentation temps all over the place (I live in MI and heat with wood, gone during the day)

The result was an under attenuated beer (finished around 1.024) that tastes not much like an oatmeal stout. Some fruit/alcohol wine flavors.

Since then I've listened to about 40 hrs worth of podcasts (mostly brewstrong), finished one book (Papazians), halfway through J Palmers "How to Brew", bought "Brewing Classic Styles", started a brew logbook, purchased an additional 6.5 g carboy, ranco 2 stage controller, fermwrap, thermowell, yeast starter flask, and about 10 other things I'll remember after I post this.

My 2nd batch (dry hopped APA) is currently sitting at exactly 68 degrees awaiting bottling this weekend. High hopes for that one.

What a hobby.