That article is spectacular. Thanks a lot!
Homebrew Board - Recipes
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Last: 5 mo ago by Chipotlemonger
The enzymes produce shorter chain sugars at a lower mash temp, shorter the chain the more digestible it is by the yeast. I make standard stouts at 156 where I want more body. In an IPA I personally prefer it as a hop delivery vehicle and I don't want much in the way of malt body. So I personally mash IPAS at 148, and add dextrose. But in a SMaSH it may feel too thin without any other malts. Other option to build depth in a SMaSH is to boil it for 90 mins.
Anyone entering anything into Bluebonnet this year? Entries are now being accepted.
I'm entering 3 solo and one team. I'm entering my saison, quad (assuming I can get 3 bottles from the what's left in the keg), and best bitter that I'm kegging this week as individual entries. WorkBoots and I brewed a dark mild over the weekend and split it between us. We're using different yeasts, so we'll pick whichever turns out the best and enter that one as a team entry.
I decided not to enter the dunkelweizen, since it's got a little bit of a burnt taste from scorching during the boil. It still tastes fine and is very drinkable, but I know there will be better examples entered, and I already know what the feedback will be. :-)
To anyone who has entered before, can I enter a beer into it's style and into the New Entrant category, or does the New Entrant entry have to be a separate beer? If it can be the same as another entry, I'll use the saison for that as well.
I'm entering 3 solo and one team. I'm entering my saison, quad (assuming I can get 3 bottles from the what's left in the keg), and best bitter that I'm kegging this week as individual entries. WorkBoots and I brewed a dark mild over the weekend and split it between us. We're using different yeasts, so we'll pick whichever turns out the best and enter that one as a team entry.
I decided not to enter the dunkelweizen, since it's got a little bit of a burnt taste from scorching during the boil. It still tastes fine and is very drinkable, but I know there will be better examples entered, and I already know what the feedback will be. :-)
To anyone who has entered before, can I enter a beer into it's style and into the New Entrant category, or does the New Entrant entry have to be a separate beer? If it can be the same as another entry, I'll use the saison for that as well.
Not entering anything for bluebonnet this year, though I will probably go for the Friday night festivities.
You should be able to enter a beer in the New Entrant category as well as the beer's own style category.
You should be able to enter a beer in the New Entrant category as well as the beer's own style category.
Cool, thanks. I'm entering, but I won't be able to attend the festivities, unfortunately.
I haven't brewed in forever. Keep hitting road block after road block in building my walk in cold room and the insulation costs are double what I expected.
And to build the cold room means fixing and finishing the garage and now I'm hung up in electrical. For instance, somehow all the lights in the garage are off the same circut which powers the kitchen (non appliance) and laundry room, so wife was doing that and prevented me from getting anything done.
It's always something.
And to build the cold room means fixing and finishing the garage and now I'm hung up in electrical. For instance, somehow all the lights in the garage are off the same circut which powers the kitchen (non appliance) and laundry room, so wife was doing that and prevented me from getting anything done.
It's always something.
I turned the pressure way down on the kegs I wanted to fill from (<5 PSI) and I was able to fill the bottles no problem. Had plenty of the quad left for the 3 bottles to submit for Bluebonnet and to have more for me to enjoy.
My best bitter is kegged, and the dark mild WorkBoots and I brewed on Saturday is happily fermenting away. Should be able to keg it this weekend.
My best bitter is kegged, and the dark mild WorkBoots and I brewed on Saturday is happily fermenting away. Should be able to keg it this weekend.
It's still fermenting and you plan to keg this weekend?
How many days do you allow for the yeast to do cleanup work?
How many days do you allow for the yeast to do cleanup work?
Normally I let my beers sit in primary for at least 2 weeks, most of the time 3.
For this beer, though, it's very low OG (1.036) plus the quick ferment and high flocculation of the yeast strain will allow me to have it in primary for a week before kegging and force carbing. It's done all the time with milds by homebrewers.
It's actually probably been done fermenting for a few days already, and is cleaning up now. I pitched a nice healty starter, and fermentation took off pretty quickly. The krausen dropped Tuesday, and I bumped the temp up a few degrees yesterday morning to help it along a bit in the clean-up process.
For this beer, though, it's very low OG (1.036) plus the quick ferment and high flocculation of the yeast strain will allow me to have it in primary for a week before kegging and force carbing. It's done all the time with milds by homebrewers.
It's actually probably been done fermenting for a few days already, and is cleaning up now. I pitched a nice healty starter, and fermentation took off pretty quickly. The krausen dropped Tuesday, and I bumped the temp up a few degrees yesterday morning to help it along a bit in the clean-up process.
Makes sense. I usually do about the same for standard beers, 2 to 3 weeks.
I can confirm, my batch blew through primary in about 4 days. I have mine sitting at about 70 for cleanup, so pretty much identical treatment that Kyle98 is doing with his half. I can't wait!
So, having some issues with the bitter I brewed recently. I had to move it out of my chest freezer fermentation chamber to make room for the dark mild. I moved it inside, thinking it would be warm enough inside to finish fermentation. Well, I guess it wasn't as warm as I thought. I'm pretty sure it finished, or at least got close, because FG was right about what I expected, but there's a crap load of diacetyl flavors in the beer. Stupid me didn't taste it before I kegged it, and put it on gas to carb up.
I have since taken it off CO2, purged out most of the CO2, (left enough pressure to hold the seal on the keg), and moved it into the chest freezer, which is still at 70F. I'm guessing there's probably not enough yeast left to clean up, so my question is, can I rack the beer onto the yeast cake left in my carboy after I rack the dark mild (after checking for diacetyl this time)? I used the same yeast for both.
Or would it be better to harvest a small amount of the yeast from the dark mild (in a sanitized vessel, of course), and pitch that into the keg, and let it sit at 70F for a few more days?
I have since taken it off CO2, purged out most of the CO2, (left enough pressure to hold the seal on the keg), and moved it into the chest freezer, which is still at 70F. I'm guessing there's probably not enough yeast left to clean up, so my question is, can I rack the beer onto the yeast cake left in my carboy after I rack the dark mild (after checking for diacetyl this time)? I used the same yeast for both.
Or would it be better to harvest a small amount of the yeast from the dark mild (in a sanitized vessel, of course), and pitch that into the keg, and let it sit at 70F for a few more days?
So my half of the dark mild took a bit longer than WorkBoots, so it looks like we're going to enter his. Mine stalled at 1.019, and I had to rouse the yeast a bit, and bump up the temp a little bit. That helped it finish up, and got rid of all the diacetyl. I'm going to try to keg it tonight if I have time, if not, I'll keg it Saturday, then rack the bitter over from the keg onto the yeast cake from the mild, and see if that helps clean up the diacetyl from it. Or should I do a starter of something neutral like US-05 and pitch it at high krausen?
If you have a yeast cake I'd use that. Just make sure to purge it with CO2 to try to salvage it. A full yeast cake ought to clean it up fast. I'd still give it a week on the cake anyway.
Cool, thanks. I leave Sunday for two weeks at Fort Sill, so it'll stay on the yeast that long, at least.
I plan to brew a porter tomorrow.
Beats just throwing the beer out. It should work and hopefully you can save the batch. Biggest issue would be degassing the beer.
I'm brewing a pilot batch of my Porter with Shannon Brewing this weekend for our Pro-Am. I've been emailing the Production Manager back and forth to confirm everything, and they are only tweaking my recipe slightly to work on their system. No word yet on how much they will produce, but once it's brewed I believe it will be available on draft in the DFW area. It will also go to GABF in the Pro-Am category this year, so I'll be making the trip to Denver in October.
I'll post back here after this weekend to give y'all the skinny. Meanwhile, I've been insanely busy with homebrewing lately. I covered everything in this blog postwhich includes a brew session with Revolver Brewmaster Grant Wood (formerly of Sam Adams for 13 years), a podcast I've joined that discusses craft beer, and a few of my personal batches I've completed lately.
I also turned in the Mild that Kyle98 and I brewed together as a team entry into Bluebonnet for this year as well as an English brown that should do alright. Anyone else submit to Bluebonnet?
I'll post back here after this weekend to give y'all the skinny. Meanwhile, I've been insanely busy with homebrewing lately. I covered everything in this blog postwhich includes a brew session with Revolver Brewmaster Grant Wood (formerly of Sam Adams for 13 years), a podcast I've joined that discusses craft beer, and a few of my personal batches I've completed lately.
I also turned in the Mild that Kyle98 and I brewed together as a team entry into Bluebonnet for this year as well as an English brown that should do alright. Anyone else submit to Bluebonnet?
Subscribed to your podcast. Cool article as well. Did you manage to get a scaled down version of the blood and honey recipe when you brewed with Grant Wood?
Haha I wish! Several people asked about Blood & Honey, and there ain't no WAY he's giving that one out. We brewed a Black IPA there at the shop, and I think I can find my notes and pass that one on to y'all. He doesn't really care for IPAs and I don't think he is going to turn that one into a commercial effort. Sadly, I didn't get to walk away with any wort that evening, but I have the recipe so I have the means to make my own. And soon y'all will too.
I am thinking about getting into homebrewing and I wanted to get y'alls opinion on a good starter kit. I don't know if I should go straight to a 5 gallon kit or try the 1 gallon kit. Thanks for the help!
With cooler weather right now is the time to start. When people embark on homebrewing I tell people it's a lot of fun. It will deepen your knowledge and appreciation for beer and it's going to be a lot more work than you think. Most everyone begins with a basic starter kit and that's great. But as you get more into it you're going to quickly realize you need a few more gadgets to improve the quality of your beer. So ask yourself the following questions:
1) Am I inclined to get into the fine details of a very deep subject?
2) Do I enjoy creating something for the sake of creating? (You will not save money making your own)
3) do I get frustrated easily and give up?
4) how much space do I have and how willing is my significant other to put up with this?
5) how much free time do I have?
6) do I love to read to understand how each stage of brewing is the most important stage?
For a basic extract starter kit you're looking at a hour prep time, 3 hour brew day (quicker if you buy an immersion chiller, not part of the basic setup) and an hour cleanup.
For storage you'll have your pots, cleaning equipment, lots of stuff like a capper and crowns, hydrometer and then cases of empty bottles.
Once summer hits *most* ales need to be fermented between 65-70F. You will need a way to keep the beer cool and it can be a swamp chiller or a small dedicated fridge (plus external thermostat).
If you think it all sounds like fun, then it will be. Jon a local club and meet like mind people and discover the joy of zymurgy. It's fun, it's frustrating, it can be daunting but aster 12 years I still love it. It's part scientific process and part art.
All that being said, the 1 gallon kits are a cheap way to start but a lot of systems are set up for 5 gallon batches. In the beginning it's most about how big a pot you have and how strong is the burner you have to bring 6 gallons of water to a boil.
1) Am I inclined to get into the fine details of a very deep subject?
2) Do I enjoy creating something for the sake of creating? (You will not save money making your own)
3) do I get frustrated easily and give up?
4) how much space do I have and how willing is my significant other to put up with this?
5) how much free time do I have?
6) do I love to read to understand how each stage of brewing is the most important stage?
For a basic extract starter kit you're looking at a hour prep time, 3 hour brew day (quicker if you buy an immersion chiller, not part of the basic setup) and an hour cleanup.
For storage you'll have your pots, cleaning equipment, lots of stuff like a capper and crowns, hydrometer and then cases of empty bottles.
Once summer hits *most* ales need to be fermented between 65-70F. You will need a way to keep the beer cool and it can be a swamp chiller or a small dedicated fridge (plus external thermostat).
If you think it all sounds like fun, then it will be. Jon a local club and meet like mind people and discover the joy of zymurgy. It's fun, it's frustrating, it can be daunting but aster 12 years I still love it. It's part scientific process and part art.
All that being said, the 1 gallon kits are a cheap way to start but a lot of systems are set up for 5 gallon batches. In the beginning it's most about how big a pot you have and how strong is the burner you have to bring 6 gallons of water to a boil.
Sorry to be long winded, Google How to Brew by John Palmer, a free copy of an older version of his book is online.
Also goto the Brewing Network and go through the podcasts called Brew Strong, some very great podcasts as to why you do what for each step.
Also goto the Brewing Network and go through the podcasts called Brew Strong, some very great podcasts as to why you do what for each step.
quote:
Also goto the Brewing Network and go through the podcasts called Brew Strong, some very great podcasts as to why you do what for each step.
I personally also like Basic Brewing Radio and the BeerSmith podcast. Both have been very helpful to me.
quote:Exactly 1 year ago, I had the same question that you do.
I am thinking about getting into homebrewing and I wanted to get y'alls opinion on a good starter kit. I don't know if I should go straight to a 5 gallon kit or try the 1 gallon kit. Thanks for the help!
What I learned the hard way was that you definitely should go with the 5 gallon kit. A 5-gallon batch and a 1-gallon batch take roughly the same amount of time & effort, and the cost difference is minimal. Since your investment in cost, time, & labor are relatively similar...you might as well get as much beer out of it as possible.
Also, a 1-gallon batch won't result in 1 gallon of beer (you'll see why when you start brewing). For that much effort, you'll wish you had more than 8 or 9 bottles of beer to show for it.
You can get a 5-gallon starter kit (two 5-gallon plastic buckets & other basic equipment) online or at your local home brewing store for about $100 or less. I suggest using your local home brew store, but regardless of where you get it from, the kit should look similar to the ones in these links:
Northern Brewer Essential Starting Kit
Amazon - Midwest Supplies Starter Kit
Adventures in Brewing Starter Kit
You'll also need to get some bottle caps and bottles (if you don't already have some) along with a 4 or 5 gallon cooking pot/kettle if you don't already have one.
Other than the ingredients, this all you need to brew a couple of cases of ale. This time of year, you can brew it at room temperature or in your garage. Even if you end up hating this hobby, you can always sell it all on the TexAgs Classifieds board for $50 and cut your losses.
While everything AlaskanAg99 said is true, I wouldn't worry about points 1, 4, 5, & 6 of his post until you know if you even like brewing beer or not. Just get a kit, brew a batch, drink beer, and relax. If you enjoyed the process...THEN you should start thinking about AlaskanAg99's points 1, 4, 5, & 6.
It's a lot of fun, and something you can grow into, slowly improving equipment. The major thing is temp control for fermentation, if the beer tastes gross you won't drink it and be turned off to the hobby. But it's the simplest fix.
Any other Ags interested in the Martin House Homebrew Competition? Coworker/*******-that-got-me-hooked-on-homebrewing and I entered alongside another team from the Waco Home Brew Club. We're working up unique recipes to brew this month in preparation and should have a pretty good time at the event regardless. http://martinhousebrewing.com/Events/riverside-shootout-homebrew-competition/
Yup, I'm planning on going this year. I'll have to brush up on my recipes as well. What's the name of your team?
On another note, I wrote a blog post about my Pro-Am brew session with Shannon last weekend. We had an amazing time brewing with nearly all Blichmann equipment and bells & whistles we don't usually get to use. I'll let y'all read the post instead of a word/pic heavy dump here. We decided to upgrade the beer from a porter to a breakfast stout.
New Main: Pro-Am Brew Session with Shannon Brewing
I think the beer will be on tap at the Shannon taproom in Keller next week or the following week. If any one of y'all in the DFW area want to grab a pint, let me know and I'll buy!
On another note, I wrote a blog post about my Pro-Am brew session with Shannon last weekend. We had an amazing time brewing with nearly all Blichmann equipment and bells & whistles we don't usually get to use. I'll let y'all read the post instead of a word/pic heavy dump here. We decided to upgrade the beer from a porter to a breakfast stout.
New Main: Pro-Am Brew Session with Shannon Brewing
I think the beer will be on tap at the Shannon taproom in Keller next week or the following week. If any one of y'all in the DFW area want to grab a pint, let me know and I'll buy!
I will be at the Bluebonnet. Look for the fat guy in some sort of A&M gear. I'm with the Red River Brewers and we're in running the event this year. I won't have a beer in competition this year because I was sick during time of bottling.
Edited out my ******iness. I was drunk at the time of writing.
Edited out my ******iness. I was drunk at the time of writing.
I'm not sure if I'll be able to do the Riverside Shootout or not, I'd like to, though.
As for Bluebonnet, I have drill that weekend, but I did enter a couple of solo beers, along with a team entry with WorkBoots.
As for Bluebonnet, I have drill that weekend, but I did enter a couple of solo beers, along with a team entry with WorkBoots.
Just read this xBmt article over lager fermentation temps. Pretty interesting stuff. Makes me think it's worth a shot with just a swamp cooler!
http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/
http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/
Update on the bitter with a ton of diacetyl. After two weeks on the yeast cake from the dark mild, the diacetyl is completely gone. I must have introduced some oxygen, though, because it's got a medium level of green apple flavor and aroma now. I'm about 90% sure it wasn't an infection, I was extra careful with sanitation when I was transferring, but I suspected I was going to get some oxygenation. I'm hoping it will mellow over time, though.
Is it still on the yeast cake?
http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors
May just need to sit another week.
http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors
May just need to sit another week.
No, I kegged it already. I didn't notice anything odd with the aroma when I checked it, so it went into the keg. I noticed the flavor when I tasted the sample I took for an FG reading. Oh well, maybe it will still mellow over time, we'll see.
Starting to mess with recipes for the Martin House deal. Thinking maybe a Belgian/Rye IPA with their saison blend yeast. 2-row and pils split for the base, then about 30% rye, with a touch of carapils. Looking at the hops they have, I'm thinking lots of Cascade and Falconer's Flight. I need to grab a River House Saison so I can check out the flavor profile of their yeast, since it's a blend. I might try a 1 gallon "pilot" batch soon, just to see how it all comes together, maybe use WLP568 for that.
Starting to mess with recipes for the Martin House deal. Thinking maybe a Belgian/Rye IPA with their saison blend yeast. 2-row and pils split for the base, then about 30% rye, with a touch of carapils. Looking at the hops they have, I'm thinking lots of Cascade and Falconer's Flight. I need to grab a River House Saison so I can check out the flavor profile of their yeast, since it's a blend. I might try a 1 gallon "pilot" batch soon, just to see how it all comes together, maybe use WLP568 for that.
No team name yet, but if you see an Ag brewing with a Baylor alum, that's us.
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