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Messages - ewpert

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Day 2 of fermentation....beers have definitely started to take on more of the same color characteristics.  Seems that perhaps the yeast suspension may have been the biggest factor here.  Although both of us used the exact same yeast with starters, perhaps one beer just had a much faster start on the fermentation.

Will post pics of the finished products, side by side for final comparison for anyone that's interested!

I would love to upload a photo, but I'm not sure how.....There don't seem to be any options for attaching an image.  "insert image" doesn't seem to do anything, and the "Attachments and other options" button doesn't offer any way to attach an image....

5) Identical yeast

4)  Also, gravity readings post-boil were 1.059 (pale) and 1.060 (IPA)

To respond:

1) We mixed all wort from the mash in 1 vessel, then divided it into 2 separate vessels.  Took gravity readings for both pre-boil and they were identical

2) We are comparing color in the carboys which are sitting side-by-side.  It is not a subtle's like comparing an amber ale to a Pale ale. 

3) My IPA was boiled on a gas stove, not electric

Hey all,

My buddy and I made two batches of beer yesterday from the same mash.  We did a 10gallon mash, splitting the wort into two 5-gallon batches.  He was making a pale ale, and I chose to make an IPA.

Both beers boiled for 60min and cooled down at the same rate.  The only 2 differences were:

1) Amount of hops used (Pale vs IPA)
2) He brewed his on a propane burner, and I did mine on the stove.  His reached boiling temp almost 20min faster than mine.

The end result was that his beer is a very lovely pale (as expected), and my IPA is a darker amber. 

We're wondering what would cause the color difference?  Is there possible "scorching" on my IPA to give it a darker color?  Are hops able to, at all, affect the overall color of the beer?  Could the speed at which the beer came to a boil be playing a role in the color?


Recently someone on the forum gave me the idea for doing a beer "Chopped" competition.  A basket of mystery ingredients that we must use to make a beer.  My friends and I are calling our version "Skunked."  (Trademark pending.......)

So I'm throwing this out to the Forum for the list of ingredients.  They should be ingredients you would ACTUALLY want to make a beer with, but challenging enough to throw us some curves.  Ultimately the goal of the show "chopped" is to make a dish that's we should have something in our "baskets" to give us some blueprints for an incredible beer.

All ingredients welcome......we'll probably have a base malt of pale ale, but all hops, fruits, yeasts, styles, etc are up for you all to decide.  We're looking for 4-7 different ingredients!

Thanks all!

General Homebrew Discussion / Re: Gift for homebrewer with everything....
« on: September 09, 2013, 04:21:29 AM »
Thanks to everyone who chimed in budget is usually about $50, my apologies for not mentioning that.  There were some great ideas (I loved the "Chopped" idea....that sounds like a blast).  Thanks again!

General Homebrew Discussion / Gift for homebrewer with everything....
« on: September 06, 2013, 05:07:10 AM »
Hey friend and I started homebrewing about 5 years ago together, and both have just about every gadget you can think of....from air-locks to aged bourbon barrels.  His birthday is coming up and I'm drawing a complete blank here on what I can get him.  Last year we did a "Brewer for a Day" which I'm thinking of repeating because it was so much fun.

I'm just wondering if anyone can think outside of the box and offer up any suggestions that they may have?   

Homebrew Competitions / NHC Certificates
« on: August 03, 2013, 07:28:06 AM »
Does anyone know when the 2013 competition certificates will be mailed?  I would have assumed they would have arrived by now.

Yeast and Fermentation / Repitching liquid yeast
« on: April 10, 2012, 06:53:55 AM »
Just a general question.  I'm making a lager which will age for a few months in a secondary.  I'm wondering how much liquid yeast to re-pitch at the time of bottling?  OG 1.052. 

Do you recommend re-pitching the same yeast used for fermentation?  Or just using a dry yeast strand?

I am brewing a barleywine this weekend, with a target OG of 1.110-1.130, and I'm considering bulk aging in a secondary for 3-6 months.  What I'm wondering is how will I know when I move to bottle it whether or not to re-pitch some yeast?  I would hate to not have enough yeast to carb up the beer, but I would also hate to have 5 gallons worth of explosive beer bottles if I pitch unnecessarily.

Any opinions would be greatly appreciated!


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