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Messages - garc_mall

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406
Yeast and Fermentation / Re: nothing is Happening
« on: December 12, 2012, 12:17:12 AM »
I agree. I used both "intro to homebrewing" type books. I use "The Complete Joy of Homebrewing" by Charlie Papazian as sort of a philosophy of homebrewing type book, and "How to Brew" as a technical manual to refer to when I am in the middle of brewing and don't know what to do. I think both of them have their place, and I would recommend both to any new brewer.

407
Yeast and Fermentation / Re: nothing is Happening
« on: December 11, 2012, 08:24:32 PM »
I put you at a roughly 4% beer. might be a bit thin, and I don't know what the bittering hop charge was on the recipe, but you might have over-bittered for the style. I would bottle it and give it a month or two. the bitterness will smooth out.

408
General Homebrew Discussion / Re: My beer in a brewery!
« on: December 11, 2012, 08:01:13 PM »
Sounds tasty. Too bad I am a LONG way from Colorado Springs...

409
Yeast and Fermentation / Re: nothing is Happening
« on: December 11, 2012, 08:00:11 PM »
I don't quite know what you mean by 5.3%, but I am going to guess you mean potential alcohol. That would put you at a very low gravity (1.040 ish). If that fermented down, it could be a little watery if fermented rather dry (one of my tricks on session beers is to mash REALLY HIGH to get a very high final gravity, like you would end up with in a more standard beer). If it is fermented and done (my guess) you may have just over-bittered it.

If it still tastes sweet and bitter, it may not have fermented, but at this point, something is bound to have started fermenting your wort.

410
Extract/Partial Mash Brewing / Re: IPA time
« on: December 11, 2012, 04:12:47 PM »
If I were to FWH with an extract batch, I would steep grains, remove grains, add extract, add hops, bring to boil. FWH is usually from 165-boiling. Don't pull out the hops.

I would add a bit of gypsum when you add the extract. Use Bru'n water to see how much gypsum to add to get your sulfate into the 100-150 ppm range.

411
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 11, 2012, 01:50:49 PM »
Can y'all do that to the 49ers next weekend?

Thanks.

412
Extract/Partial Mash Brewing / Re: IPA time
« on: December 11, 2012, 01:49:31 PM »
I agree with everything said so far.

Yes to Light DME
Yes to Warrior for Bittering
Yes to watch the crystal/no dextrine

This is how I would break out your hops

1/2 oz Amarillo 1/2 oz Cascade FWH
1oz Warrior @60
Take 1oz of each of FF, Amarillo and Cascade, and break them up into 1/3 oz each to blend
1oz blend at 15, 5, and FO
1oz amarillo and 1oz cascade DH

Thats just how I would do it as an IPA, I have a similar Pale going with Cascade, Zythos and Citra.

413
Yeast and Fermentation / Re: Slowing Fermentation advice
« on: December 10, 2012, 07:43:32 PM »
I would give it at least another week, but I agree with Kieth that it's probably just done.

I also agree with Kieth to absolutely not aerate at this point.

414
Kegging and Bottling / Re: 1 step closer!
« on: December 10, 2012, 06:06:25 PM »
Alright, looks like I am set for kegging. 4 kegs (+1 borrowed), CO2 tank, regulator, gas tube (need a couple more), Picnic Tap (need a couple more of these too). The temperature controller is on its way from MoreBeer (they had a deal last week for $10 off) and it looks like I just got my hands on a 18cf Chest freezer for $100 off craigslist. I told the lady I would pay her $50 for the drive down to my condo (she is about 25-30 miles away). I am so close I can taste it! looks like I might need a couple more kegs :D

415
Extract/Partial Mash Brewing / Re: Well...I drank my first homebrew
« on: December 07, 2012, 10:04:33 AM »
That is the benefit of this forum, there are so many years of experience on here that we can usually troubleshoot problems just by bouncing information off of each other. I know it has been very helpful for me as a new homebrewer.

416
General Homebrew Discussion / Re: The latest thing I am curious about
« on: December 07, 2012, 10:00:08 AM »
Here is my 2 cents.

As long as it is reasonably clear (doesn't need to be crystal clear) get it into bottles. It will take a bit longer to carb than standard strength beers, but 2-3 weeks should be fine. After that, a day or two in the fridge should get it to drop clear.

I don't think ales need to be in the fermenter for longer than 2-3 weeks (depending on flavor, let the beer talk to you). and then 2-3 weeks in the bottle, and you are ready to drink. If you keg, its that much quicker.

AFAIK, pro-brewers get quicker turn-around times (but not by too much) because they have more advanced control, and can push the yeast to finish a bit quicker, cold crash quicker, and dump the yeast before kegging. Talking to a few pro breweries, and they are finishing beers only a couple days faster than I finish a similar beer.

Keep in mind, this is all for ales. I haven't made a lager, and wouldn't know what I am talking about.

417
Kegging and Bottling / Re: 1 step closer!
« on: December 05, 2012, 12:19:23 AM »
looks like I may have found my freezer on craigslist. will call the guy tomorrow and see if is as big as it looks and if it is still available. With some really good luck, I might even be able to convince him to deliver it to me.

418
Extract/Partial Mash Brewing / Re: Well...I drank my first homebrew
« on: December 04, 2012, 09:15:00 AM »
1.010 is not to low for a lightish ale.

Ahh, yup, my brain put another Zero in there.

Does anyone have any idea how much oxidation can play a role based on headspace? I know I want to limit headspace in a secondary, but If it's not mixing, how much headspace is too much?

I.d skip secondary all together unless you have a good reason to do it (adding fruit, possibly dry hopping if you want to use the yeast again, REALLY long bulk aging like months and months at room temp) The smaller the beer the less ideal a secondary is really. A nice light ale is going to be completely ruined by a little oxidation while a big barley wine can actually improve with a little oxidation. That being said I think it's about surface area. so fill your carboy up to the neck and there is less beer/air contact so less oxidation.

This.

I used secondary on my first two batches just so I could clear carboys (1wk primary, 1 wk secondary, 2 wks bottles) so I had enough beer to get me started. now that I brew once every 2-3 weeks, I don't use secondary unless it is spending at least 6 months bulk aging (like my 1.085 Scotch Ale)

419
Kegging and Bottling / 1 step closer!
« on: December 01, 2012, 11:00:39 AM »
I finally got 1 step closer to kegging. I have 3 ball lock kegs that I bought over the summer when I found some available. Today, Morebeer is selling a complete kegging system with used keg for 176 and free shipping, so I pulled the trigger on the system. Next paycheck will be the 14cf chest freezer for kegging and lager ferments. Then I will be (mostly) done with bottling forever!!!

420
General Homebrew Discussion / Re: How long is too long?
« on: November 27, 2012, 07:46:14 PM »
I had a similar go with my scotch ale. I gave it 4-5 months before bottling. I used about 1/4 packet of us-05 for the whole 5 gallons in with the priming sugar. It carbed really well (too well in fact, but that's another story) and that was a 8-10% beer. you don't need much, and it should be fine. I agree with the advice to taste it and see if it needs some more hop aroma. 4-7 days should be fine.

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