1
The Pub / Re: Amber Beer Glasses
« on: May 27, 2013, 09:30:43 PM »
Shoot I would just go cheap and wrap a handkerchief or something around my glass! or paper, or just wrap that sucker in duct tape lol. That actualy might look cool too
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2
Yeast and Fermentation / Re: Fermentation timing
« on: May 27, 2013, 09:27:40 PM »
Sometimes when you add a healthy pitch of yeast, or a lot of yeast your fermentation will start pretty quickly. Did you use a pack of dry yeast? (that has a lot) or make a yeast starter (makes a lot, prior to pitching). Those are the times I see a fast fermentation.
Also certain strains of yeast will be more active then other, like a normal ale yeast like wlp001 (cal ale) or Nottingham, can be much faster to go than something at a lower temperature like a hybrid or a lager strain.
Speaking of temperature that's another area. If your beer is really warm that will increase yeast activity, but this is not what you want on the early part of your ferment. for a normal ale I usually pitch a few degrees colder than my target temp (ie 66 degrees for a 67 or 68 ferment). Just remember that you want to keep your temps low especially in the beginning to avoid too many esters etc being produced by the yeast. I would highly, highly suggest getting/using a temp controller and a used fridge. First thing you should should buy after you get a kit.
Hope that helps CHeers!
Also certain strains of yeast will be more active then other, like a normal ale yeast like wlp001 (cal ale) or Nottingham, can be much faster to go than something at a lower temperature like a hybrid or a lager strain.
Speaking of temperature that's another area. If your beer is really warm that will increase yeast activity, but this is not what you want on the early part of your ferment. for a normal ale I usually pitch a few degrees colder than my target temp (ie 66 degrees for a 67 or 68 ferment). Just remember that you want to keep your temps low especially in the beginning to avoid too many esters etc being produced by the yeast. I would highly, highly suggest getting/using a temp controller and a used fridge. First thing you should should buy after you get a kit.
Hope that helps CHeers!
3
Beer Recipes / Re: Ellie's brown clone, IBUS? and that flavor of green beer questions!
« on: May 08, 2013, 07:40:26 PM »Thanks a ton for the replies, but there is some conflicting advice here. Let me know which i should follow, or perhaps i will brew it and taste myself.
4
Beer Recipes / Ellie's brown clone, IBUS? and that flavor of green beer questions!
« on: May 08, 2013, 06:22:33 PM »
Hello all,
I have a couple questions for ya.
First off I am going to attempt to clone Ellie's Brown from Avery. I think it is bad ass they give the recipe on their website:
http://averybrewing.com/brewery/recipes-for-homebrewers/
Here is what I have plugged into beer smith, but the IBU's show so low. The website says 28 IBU's, but beersmith only shows 8. Is this a calculation error on part of the 0 min addition? I'm using regar.
Recipe: Ellies Brown orginal
Style: American Brown Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.056 SG
Estimated Color: 23.2 SRM
Estimated IBU: 8.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 2.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
13.1 oz Munich Malt (9.0 SRM) Grain 2 8.2 %
9.8 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
6.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
0.13 oz Bullion [7.60 %] - Boil 60.0 min Hop 5 4.6 IBUs
0.32 oz Sterling [5.10 %] - Boil 30.0 min Hop 6 3.9 IBUs
1.01 oz Sterling [5.10 %] - Boil 0.0 min Hop 7 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs
Now, onto my second question:
I notice when my beer is brand new, it has more of a grainy flavor. As time goes on (1 week) that falls out, as the beer matures? I really enjoy that malty grainy flavor, and I would like to have it up front in my beers. I notice as the beer ages the flavor is still somewhat there but its in the end and not up front. How could I maintain that malty flavor? I noticed this in Biermuncher cent ale, and also in Jamils scottish 60.
Thank you!
I have a couple questions for ya.
First off I am going to attempt to clone Ellie's Brown from Avery. I think it is bad ass they give the recipe on their website:
http://averybrewing.com/brewery/recipes-for-homebrewers/
Here is what I have plugged into beer smith, but the IBU's show so low. The website says 28 IBU's, but beersmith only shows 8. Is this a calculation error on part of the 0 min addition? I'm using regar.
Recipe: Ellies Brown orginal
Style: American Brown Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.056 SG
Estimated Color: 23.2 SRM
Estimated IBU: 8.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 2.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
13.1 oz Munich Malt (9.0 SRM) Grain 2 8.2 %
9.8 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
6.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
0.13 oz Bullion [7.60 %] - Boil 60.0 min Hop 5 4.6 IBUs
0.32 oz Sterling [5.10 %] - Boil 30.0 min Hop 6 3.9 IBUs
1.01 oz Sterling [5.10 %] - Boil 0.0 min Hop 7 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs
Now, onto my second question:
I notice when my beer is brand new, it has more of a grainy flavor. As time goes on (1 week) that falls out, as the beer matures? I really enjoy that malty grainy flavor, and I would like to have it up front in my beers. I notice as the beer ages the flavor is still somewhat there but its in the end and not up front. How could I maintain that malty flavor? I noticed this in Biermuncher cent ale, and also in Jamils scottish 60.
Thank you!
5
Kegging and Bottling / Re: Bottling from a keg
« on: May 05, 2013, 06:19:58 PM »
If you listen to the brewstrong show about counter pressure filling over at the brewing network, Jamil talks about how he used a counter pressure filler for the longest time and once he went to the blichmann beer gun he never looked back. He said the counter pressure filler was such a pain because you had to keep this fine balance of co2 and beer going that was never easy with two hands and you would eventually get a beer shower from beer spraying out of the bottle. I think he said he had kegged over hundreds of gallons with the CPF and now loves the blichmann beer gun.
I just ordered they blichmann beer gun, but beware you will either need a dual regulator or about 30 bucks worth of keg parts to split the gas, AND the accessory kit (about $130 total). More beer says all you need is a "t" but if you read the reviews on the T, people say thats not the way to go.
I would totally suggest looking up "biermuncher dont need no stinking beer gun" on google and it will show you a thread about filling from a tube. I have bottled many beers this way, but my main complaint was that the tap always leaked where I put the racking cane in it, which would lead to oxygen and also foaming. Also I had a blonde that was light and ended up being affected by oxidation in the bottle.
I guess it depends on your budget. I would try biermunchers method first and if you dont like it then try the blichmann beer gun.
hope this helps!
CHeers
I just ordered they blichmann beer gun, but beware you will either need a dual regulator or about 30 bucks worth of keg parts to split the gas, AND the accessory kit (about $130 total). More beer says all you need is a "t" but if you read the reviews on the T, people say thats not the way to go.
I would totally suggest looking up "biermuncher dont need no stinking beer gun" on google and it will show you a thread about filling from a tube. I have bottled many beers this way, but my main complaint was that the tap always leaked where I put the racking cane in it, which would lead to oxygen and also foaming. Also I had a blonde that was light and ended up being affected by oxidation in the bottle.
I guess it depends on your budget. I would try biermunchers method first and if you dont like it then try the blichmann beer gun.
hope this helps!
CHeers
6
All Things Food / Re: Avocados
« on: April 07, 2013, 09:27:24 AM »
Yes!
I did this one time, i put an apple and a orange in a paper bag with the avocados, and it helped them ripen faster. I guess the fruits give off some sort of chemical that helps the avocados do their thing.
Also, a few avocado things u can make:
Gwak a mole eh - Mush those suckers up with some lime juice, sour cream and a salt and pepper. Yum.
Sub for Mayo on a sandwich, much healthier too.
Add them to a whole grain tortilla Queso dilla.
CHeers!
I did this one time, i put an apple and a orange in a paper bag with the avocados, and it helped them ripen faster. I guess the fruits give off some sort of chemical that helps the avocados do their thing.
Also, a few avocado things u can make:
Gwak a mole eh - Mush those suckers up with some lime juice, sour cream and a salt and pepper. Yum.
Sub for Mayo on a sandwich, much healthier too.
Add them to a whole grain tortilla Queso dilla.
CHeers!
7
General Homebrew Discussion / Re: Favorite beer you've ever brewed?
« on: March 25, 2013, 08:21:55 AM »
The best beer I ever brewed was the all grain Patersbier kit from NB. I dont care for belgain beers but this one did not have any of the phenolics that I usually get. I have rebrewed this kit 4 times and it has never been anything close (always belgainy) I wonder if somehow the yeast packaging got messed up. I tried it one time with US05 but that turned out so clean it was like water.
8
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/16 Edition
« on: February 16, 2013, 01:28:13 PM »
An Irish red in prep for St. Pats!
9
General Homebrew Discussion / Re: Accurate thermometer
« on: February 14, 2013, 11:40:07 PM »
I read one of these threads a while back, EVERYONE recommended Thermapen. So I got one....Done deal! Never looked back.
PS i got the pink one
PS i got the pink one
10
Beer Recipes / Re: White Wheat Wonder
« on: February 03, 2013, 02:39:49 PM »
Congratz Gymrat. It must feel really good to know your process is down the way you want it to be able to hit a recipe on the head. I hope it comes out wonderful. I am brewing a 6 row/6 adjunct cream ale right now. (crosses fingers).
11
Yeast and Fermentation / Re: Fun fermentions!
« on: January 29, 2013, 03:59:35 PM »
talk about top cropping
12
Ingredients / Re: 6 row + 6 adjunc, cream ale (red and white wheat, barley, rye, oats, and tritica
« on: January 28, 2013, 08:10:26 PM »
Hey awesome!
Thank you for the information. I will be doing BIAB so I dont need to worry about a stuck sparge. I'm thinking 80% 6 row and 20% cereal grains. From what it looks like, its more wheat than the others. I have chelated Iron I could add with the yeast nutrient too.
I would love to hear more about the lucky charms and the captain crunch. Could you actually taste the cereal in those beers.
Thank you for the information. I will be doing BIAB so I dont need to worry about a stuck sparge. I'm thinking 80% 6 row and 20% cereal grains. From what it looks like, its more wheat than the others. I have chelated Iron I could add with the yeast nutrient too.
I would love to hear more about the lucky charms and the captain crunch. Could you actually taste the cereal in those beers.
13
Ingredients / Re: 6 row + 6 adjunc, cream ale (red and white wheat, barley, rye, oats, and tritica
« on: January 28, 2013, 07:30:32 PM »
I just tasted a handful of the rolled grains. They broke down easily when I chewed them and tasted great. I actually tasted 2 handfuls 
14
Ingredients / 6 row + 6 adjunc, cream ale (red and white wheat, barley, rye, oats, and tritica
« on: January 28, 2013, 06:29:33 PM »
Hello all. The other day at the store I saw cereal that has rolled: hard red wheat, white wheat, barley, rye, oats and triticale (in that order).
I bought some 6 row because I wanted to try the flavor. I'm thinking of throwing this all together and making a creamy cream ale. Possibly hop with some Hallertau or maybe Galena and ferment with a clean yeast.
Thoughts? Comments?
I bought some 6 row because I wanted to try the flavor. I'm thinking of throwing this all together and making a creamy cream ale. Possibly hop with some Hallertau or maybe Galena and ferment with a clean yeast.
Thoughts? Comments?
15
Kegging and Bottling / Re: Keg Carbing
« on: January 28, 2013, 01:51:02 PM »
What about just charging the keg high like 30psi and then taking it off the system, so you can set it aside and still have that one carbing. thats what I do.