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Messages - david58

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General Homebrew Discussion / How long till I can bottle this Porter?
« on: August 08, 2010, 06:38:31 PM »
Racked to secondary a Porter today, it had been in primary 21 days (long time due to my travels).  Tastes very good, has gravity of 1.012. 

How long does it need to be in the secondary?  I was tempted to bottle it right off the primary today, but had already bottled one batch and was tired of that battle.

Thanks for the info!

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Ferment went like crazy a couple of days, as I said, but has held at a pretty steady rate since.  Yes, the OG was 1.044 - seemed low to me, but I checked it and rechecked it (took me a long time and lots of disasters, but I finally learned to believe the instruments in the kitchen).

I will likely rack to a secondary just due to my schedule - about the time the primary is done, I have just enough time to cook up another batch before I go on the road for a couple of weeks.  I also plan to dry hop the Amber a bit.

So the biggest reason for secondary is to clarify?  My first beer, a Williams Triple Hopped Ale, seems to respond well to bottle aging - would a secondary serve to that end?

My biggest quandry is what to make next (that and the fact that my 22-yr-old is here for the summer and appreciates good beer, since his is mostly a pbr budget).  Being here in OR, I tend to follow the crowd and like big, hoppy stuff.  But I think an English porter or bitter will be the next one.

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General Homebrew Discussion / Noobie racking to secondary question
« on: July 14, 2010, 08:06:36 PM »
I have a batch of Amber ale fermenting since Sunday (its now Wednesday evening)  - activity has slowed down quite a bit.  OG was about 1.044.

Do I expect fermentation to be tapering off this soon?

Is it possible to rack to the secondary too soon?

I am anxious to rack to the secondary, as I'd like to get one more batch started this weekend.  I will be traveling for a couple of weeks, and would love to think I could get an ipa cooked this weekend and racked to the secondary next.  Is that realistic?

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General Homebrew Discussion / New brew success!
« on: July 12, 2010, 09:05:46 PM »
Noobie here, just opened the second bottle of Ale that went into bottles 12 days ago.  I am amazed - I actually made something that worked.  Worried, too - the bottle at 7 days old was only drinkable, this tonite was downright good.  Looking forward to seeing what it's like as it ages.

Made Williams Triple Hop, but used yeast from my homebrew store since the yeast with the Williams came all puffed up when it arrived.

Was amazed at how it tolerated my mis-measurement:  I fermented less than 5 gal, so when I racked to the secondary I topped it off with boiled and cooled water. 

Bottle conditioned, and not only does it pfftt when I pop the top, it pours with a beautiful, creamy head. 

My friend who sold me the equipment never bottled, always kegged, but I went ahead and did 22oz bottles (I have a source for them at $5 a case). 

Brewed an amber ale yesterday, have it fermenting in the bathtub now (just in case of blowout, it is kinda warm...).

All this leads me to questions:

  • Should I expect the beer to continue to get better as it sits in the bottles?
    Is the creamy head (unusual for most pub ales hereabouts) a result of bottle conditioning?
    What is this "off taste" I have been warned about from using extract?
    If I need to top off after racking, do I have to boil and cool some water, or can I just use bottled water?

This is fun - already!  And my wife is interested in helping now, and as soon as her training period at work is over and she's working regular-like, she wants to brew, too!

Thanks for your answers in advance!

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