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Messages - andrew000141

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General Homebrew Discussion / Re: My homebrew smells like vomit
« on: May 02, 2012, 05:34:30 PM »
Wait did you keep the grains in the sweet wort for the first day?

All Grain Brewing / Stupid high gravity brew
« on: April 29, 2012, 02:27:51 PM »
One of the other guys sort of suggested this but you should use dextrose over DME. You won't have to worry about unfermentable sugars that way

Ingredients / Vanilla flavors
« on: April 27, 2012, 02:00:13 AM »
Sorry for the double post but I intended to use oats to get a bigger mouth feel how does that compare to adding lactose

Ingredients / Vanilla flavors
« on: April 27, 2012, 01:46:44 AM »
One of you guys said the extract would save me money, how much do the beans cost ive never bought any

Ingredients / Vanilla flavors
« on: April 26, 2012, 02:56:36 PM »
Well that's what I was going to do at first but this will be a desert beer. So i dont plan on people chugging the stuff. I'm afraid the chips won't give me enough vanilla flavor

Ingredients / Vanilla flavors
« on: April 26, 2012, 02:23:20 PM »
I have a great brewing idea that i want to make. I'm not going to say what it is because i don't want anyone to steal it(muahahaha). In the recipe i want vanilla flavors and fro reading several books and the forums here i know of 2 different ways of achieving this. I know of the scraping a vanilla bean pod and fermenting the beer on oak chips. I've never done either of these and i was wondering was the difference of flavor that the two impart and which would you suggest. Keep in mind i want the vanilla to be quite noticeable but (obviously) not overpowering.

General Homebrew Discussion / Re: Hoppy sparge water?
« on: April 25, 2012, 04:10:40 PM »
What if the priming sugar was DME wouldn't that make it act more like beer than water?

All Grain Brewing / Re: No head!?!?
« on: April 25, 2012, 04:09:07 PM »
In reply to the elevation issue, The beer was moving slightly about as if the bottom was boiling but the top wasn't. Where i live its about 370-470 feet above sea level, sorry for the large range.

General Homebrew Discussion / Hoppy sparge water?
« on: April 24, 2012, 09:37:31 PM »
I was reading another forum and some of you guys were talking about hopping your sparge water. The idea intrigued me and i want to know what the effects of doing this are. I also had the idea of hopping the priming sugar when you boil it. I don't know what the effects of what either of these things are and i would appreciate if anyone who has tried these could give me some info. Would it contribute to flavor aroma or bitterness or would it depend of the boil time?

Extract/Partial Mash Brewing / Re: Amber Ale Recipe
« on: April 24, 2012, 12:24:56 AM »
I did an amber ale recipe extremely similar to this one but i had less ibus(i used cent hops but not hood) and the beer turned out amazing i think yours will turn out to be a great brew

Extract/Partial Mash Brewing / Re: Cherries in the snow
« on: April 23, 2012, 09:17:19 PM »
I did think of frozen cherries, but then they would not have been sour.  Whatever sour means... probably not candied?

What you might do is make a simple syrup and macerate the frozen cherries in it for up to a week. Then drain and reserve the liquid. Add cherries as recipe states. Then use the cherry simple syrup as priming sugar for bottles or keg.

Cherry priming sugar?!?! oh the possibilities are raging in my head!!!

Ingredients / Irish Moss
« on: April 23, 2012, 06:43:05 PM »
How long does it take for irish moss to spoil or can it spoil at all? I have a lot left over and i'm afraid i'm not brewing often enough and i may use bad moss in a future brew.

would a refrigerator or a cabinet be more ideal for storage?

All Grain Brewing / No head!?!?
« on: April 23, 2012, 02:59:33 PM »
I recently did my first all-grain and it was quite fun. It was rocky and i didn't do the best job, but it was fun and the beer is pretty good. The issue i'm having with it is that it has no head.WHAT!?!? I'm confused what could have caused this. During my mashing process when i was bringing my mash temp. to around 155 and somehow i messed up and gave it too much heat and it went up to 180. Would this have been what "killed" my head? My boil was not the most vigorous boil either, The wasn't enough room in the pot. Would that have affected it as well?

The recipe is humpty dumpty bitter from The complete guide to homebrewing by charlie papazini. I keep a record of my brewing process and i know i made some big no-nos that i will not commit in the future but here it is.

6 lbs English 2 row malt
1/3 lb English crystal malt 55 lovibond
1/4lb aromatic malt
6 oz lyles golden syrup(sugar)
1 oz northerdown  hops
1oz kent goldings hops
½ oz kent goldings hops – dry hopped 2nd ferment
British ale wyeast

61/2 quart water and grain mash sat between 138-142ish for 30 min
Added 3 gallons boiling water sat at 150-154 for 45 min
Accidently brought to 180 degrees instantly taken off of heat and brought down to 155ish for 15 min
Sparged in 2 parts, strainer broke used a bigger hole strainer small pieces go into sweet wort(assumed will sediment out with yeast)[I know now that would be a bad idea because of the tannins extracted in the boil]
Boil does not look like it is boiling, the top of the water is 216 so we went ahead and put in the 6 oz of the sugar and 1 oz northerndown hops
Irish mosh added 10 min before the boil ended as planned
Kent goldings added on time 5 min before end of boil, started running the water bath with ice
Jacob was stupid and spilled wort as straining it into the main fermentor, my leg and arms are sticky final OG = 1.030, it was expected at 1.038-40.[shouldn't of filled as much water as initially anticipated]
Pitched yeast at 5 gal 70 degrees 3/9/12
Racked into 5 gallon bucket and then racked back into primary fermenter with ½ oz of kent on 3/15/12
Tied nylon mesh hop bag to top end of siphon  to restrain hops and small husks from getting in and siphoned into second bucket with 2 cups of water with ¾ cup of corn sugar for priming sugar 3/7/12

Those are the notes i recorded on the process, It was only at 180 for a short time, 5 min max. Jacob is my brother in case you were confused by that comment.

Thank you for all the advice guys and i'm definitely going to try to add some malted wheat with my low grav beers next time.I did try and put salt in the beer and i got a big creamy head. I noticed not very much sediment at the bottom of my bottles so i'm thinking the mesh bag may have filtered out some of the yeast. It fermented for a longer time than planned just because i was busy. It was extra low grav because of the spill so i think it was a combination of many things that destroyed the head. I'll make sure to take extra care with low grav beers when it comes to heads in the future and i'm going to pull back and do a few more partial mashes before i step up to all-grain. Thanks guys  :)

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