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Messages - csu007

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226
Yeast and Fermentation / is this normal?
« on: May 17, 2012, 12:30:56 AM »
So I recently made a Dunkelweizen extract 3gal batch. I used Safale WB-06 pitched at 68-70F, and the beer has been fermenting since 4/27 at 61-62F. I pitched the whole packet of yeast. I was just curious if it normal for the primary fermentation to take this long. I was planing of racking to secondary fermenter so i could start another beer. The krausen was great early.

* the O.G. was 1.043




227
General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 10, 2012, 03:18:49 AM »
So there is small brewery in Loveland, CO called Big Beaver Brewery. all there brews play on some "potty humor" they are very clever. I like their names and more importantly the beers are very good.
some examples are: Shaved tale ale, But-a-nut brown ale, black curly's Ipa, and big woddy ipa 2.0
here is link to their site http://bigbeaverbrew.com/brews/

228
Beer Recipes / Re: American wheat
« on: April 21, 2012, 04:13:40 AM »
It seems like my mind is changing on that as well. I think the main reason why is my buddy likes wheat beers, but he wanted more of a "hop bite" to them. I thinking this beer is becoming more like a wheat ipa, like Sam Adams. I'm beginning to think that i may just scale back the hops a bit and have wheat beer with American ingredients. I can always make a wheat ipa later  :)

229
Beer Recipes / Re: American wheat
« on: April 20, 2012, 11:33:46 PM »
thanks, that is about the length i was thinking. I have yet another question should i dry hop during the second week or the third week (i.e. closer to bottling or not)

230
Beer Recipes / Re: American wheat
« on: April 20, 2012, 10:48:35 PM »
thanks for all the suggestions. I really like the dry hopped idea. How long would you dry hop for?

231
Beer Recipes / Re: American wheat
« on: April 20, 2012, 04:40:12 AM »
Ok thanks for the suggestions here is updated recipe scaled down for a 3gal batch. The chocolate malt was mainly for color. It seems like the recipes i have found wanted some dark roasted malts and left out the Munich and/or Vienna but I think your ideas seem more logical.
Bernstein Weizen Dunkleweizen
4 pounds, wheat malt extract
   1 lb pound Munich
    1/3lb pale malt
    .60 pounds, wheat malt
   0.15lb black patent
    1 oz, of Hallertauer (US) 60min                                     
.5oz  Willamette 5min
WY1010 - American Wheat or German wheat yeast

232
Beer Recipes / Re: American wheat
« on: April 20, 2012, 03:54:13 AM »
So after reading everybody's suggestions we have decide to go with two separate beers
an "American" wheat beer (5gal)  and dunkelweizen (3gal) the dunkelwiezen has not been scaled down for a 3 gal batch yet. Do these ingredients make sense

970 American Wheat Recipe
6.5 lbs  Liquid Wheat Extract
8oz Munich Malt
4 oz Crystal 10
.5  oz Chinook @ 60min
.5 oz Chinook  @20 min ?
1 oz Tettnanger  10 min
Safale US-05
Steep munich and crystal for 30min
Add extract and hops  boil for 60min
1st fermenter 7days
2nd fermenter 14days

Bernstein Weizen Dunkleweizen
6.6 pounds, wheat malt extract
   1/2 pound, crystal malt
 1/2lb pale malt
 1 pound, wheat malt
1/4 pound, chocolate  malt                                                                                                                                        1 oz, of Hallertauer (US) 60min                                                                 .5oz  Willamette 20min
.5oz  Willamette 5min
WY1010 - American Wheat.
Steep specialty grains for 30mins @ 150
7days prime
10-14 days 2nd

For a 3gal batch should i boil 3+gal or should i only boil 2gal and some cold water to the carboy?

233
Beer Recipes / Re: American wheat
« on: April 05, 2012, 07:38:17 PM »
I  appreciate  all the useful info I. think I may do a 5 gal american wheat. And a 3 gal "american" dunkelweizen. I found that my knowledge of beer types is lacking since I began to homebrew. I enjoy learning and being educated by the patient experts on this site

234
Beer Recipes / Re: American wheat
« on: April 05, 2012, 03:44:53 AM »
American wheat is a pretty wide open style so you can do what ever you want.
You're first recipe would look a lot more like Wheat Stout than American Wheat in my opinion.

If you want an American Wheat style, I do one that's AG but you could take a shot at it as an extract.  I also wouldn't bother with a bunch of specialty grains, just a bit for colour should do. 
I'd start with 7 or 8 lbs wheat extract (which as I understand is actually 50/50 wheat/pale or pilsner).
1 - 2 oz black patent added to the water as you heat it up but remove it before it boils.
1/2 oz magnum or other high alpha bittering hop
1 oz saaz or hallertauer (or you could go with an American style hop such as Cascade, centennial etc.)
1/2 oz saaz to at finish. 

Personally, this beer needs to be clean and balanced.  I think your original recipe was a bit too complex.  I'd start simple and then modify.  You say you wan't hoppy but do you want bitter or flavour?  I'd ramp up my late additions to get more hops up front.  Sort of an APA with wheat instead of pure pale. 

As for yeast, my go-to for American wheat is WLP001.

Thanks for the suggestion, that makes sense. the i think the original recipe poster called mine a hoppy amber wheat

235
Beer Recipes / Re: American wheat
« on: April 05, 2012, 03:18:38 AM »
yeah we wanted to do more of and American style wheat vs Belgian , but it seems like this recipe is more like a dunkelwiezen vs an American wheat.
hence the confusion, i think i will go with a dunkelweizen style.
However, does anybody have a good American Wheat that could be hopped up?

236
Beer Recipes / Re: American wheat
« on: April 05, 2012, 12:27:54 AM »
I guess we want some sort of dunklewiezen/wheat pale ale style. the desired color is less important than the balance between the wheat and hops.

Also what  type of yeast would work best?

237
Beer Recipes / Re: American wheat
« on: April 05, 2012, 12:00:28 AM »


I don't know why you want to add dark extract and chocolate malt, but that's a personal choice I guess.  1 1/2 lb. of crystal is a bad idea in extract beer.  There are plenty of unfermentables in there already.  You'll need to do a minimash for the wheat malt and flaked wheat.  The wheat may may have enough distatic power to convert the flakes, but if it was me I'd add at least .5 lb. of pale malt to be safe.
[/quote]

So if I sub the dark malt with pale malt that would still get a "amber color" and then decrease the crystal malt does that sound better? Would you add anything else?

238
Beer Recipes / Re: American wheat
« on: April 04, 2012, 11:49:41 PM »
5gal, and yeah i'm not to concerned with staying the official guidelines. This will be my 3rd attempt at a homebrew and my friend will joining me this time and we both like wheat beers, but wanted a little more "bite" to them.

239
Beer Recipes / American wheat
« on: April 04, 2012, 11:34:34 PM »
    so i was thinking of making an American Wheat beer, i wanted to make it hoppier than normal. I like the balance between the wheat and hops. Does this recipe look good?

6.6 pounds, wheat malt extract
    1--1/2 pounds, dark dry malt
    1--1/2 pounds, crystal malt
    1 pound, wheat malt
    1/2 pound, wheat flakes
    1/4 pound, chocolate malt
    2 ounces, of Hallertauer hops (Alpha 4.2) for full boil
    1/2 ounce, Saaz hops (Alpha ??) for 20 minutes
    1/2 ounce, Saaz hops to finish
    yeast

240
The Pub / Re: Colt To Bronco.
« on: March 19, 2012, 11:55:26 PM »
The local news and ESPN have barely covered any other story since this brook earlier today. I think people are having a hard time separating Tebow's ability to throw a forward pass well and consistently with his qualities as a human being. Manning is a better thrower and just as upstanding of a person off the field. i say we keep tebow let him learn and improve.

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