I want to try HotHead on something that's forgiving - maybe a witbier or APA.
Homebrew Board - Recipes
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Last: 5 mo ago by Chipotlemonger
Thank you for the advice, and that was what I was thinking. I have been out of the game for so long, so I just want to get back in and motivated. The wife and the oldest both really enjoyed the dark fruit strong bow. I just ordered some all natural black currant concentrate. No telling when it will be in, but I'm going to try a batch. I just need to make some then have an excuse to try again and make it better.
I back sweeten after putting in some potassium sorbate; it stops any future yeast activity.Ornlu said:
I don't know about the whole pasturization thing. I don't backsweeten mine, as I prefer it as dry as possible. In fact, the last batch, I got down to 0.992 final grav (with amalogluconase).
Pasteurization is definitely more work than necessary.
Costco/Kirkland apple juice is great and cheap... 2 gallons is like $4. Then I put in a frozen concentrate juice of some sort. Cherry, pomegranate, whatever you fancy.
If a bottle were to be under-filled (because I bottled a small batch and had a small single at the end), but there was the same amount of sugar in that bottle for conditioning as the others, would it go faster in that bottle? Or does the extra headspace slow it down to make it just about the same as the rest of the bottles?
Why do you mean by go faster? At some point too much headspace prevents it from getting carbonated. Only one way to find out for sure. Think of your sugar as a fixed amount of produced co2.
Now think of a coke 2 liter. You break seal and pour out 1 oz and recap. Next time you open it, it will be just as carbed. But say you break seal and pour out 3/4 of it and cap. Next time you open it, most of that fixed amount of co2 will fill the headspace so next opening it will be not near as carbed.
Now think of a coke 2 liter. You break seal and pour out 1 oz and recap. Next time you open it, it will be just as carbed. But say you break seal and pour out 3/4 of it and cap. Next time you open it, most of that fixed amount of co2 will fill the headspace so next opening it will be not near as carbed.
Meaning should I open the bottle with a lot of headspace sooner than the others to see if I can "catch" some carbonation.
The Chemical reaction of turning sugar into co2 should be same rate, assuming same concentration in liquid.
The bottle with more headspace will be less carbed.
The bottle with more headspace will be less carbed.
This is higher concentration of sugar in liquid, I filled each bottle individually with both the beer and the sugar.
Oh you put in sugar separately in each one? I haven't bottled in a long time, I thought you mix in sugar in entire batch first?
Anyway yeh then if you have higher concentration of sugar in that one, first watch out for a bottle bomb. Second, it's still gonna take typical amount of time to carb. More sugar doesn't make it convert quicker, it just produces more co2..... I think.
I'll go with my previous answer, only one way to find out.
Anyway yeh then if you have higher concentration of sugar in that one, first watch out for a bottle bomb. Second, it's still gonna take typical amount of time to carb. More sugar doesn't make it convert quicker, it just produces more co2..... I think.
I'll go with my previous answer, only one way to find out.
Oh believe me I would prefer to keg this stuff, but:
1. I only have 5-gallon kegs
2. This was a 1-gallon batch
3. I don't have my CO2 tanks filled and would rather get it filled at a home brew shop (Corona closed) than a gas supplier
Figured I'd do a couple of 1-gallon bottled batches during this quarantine period.
1. I only have 5-gallon kegs
2. This was a 1-gallon batch
3. I don't have my CO2 tanks filled and would rather get it filled at a home brew shop (Corona closed) than a gas supplier
Figured I'd do a couple of 1-gallon bottled batches during this quarantine period.
Ahh gotcha. Man a 2.5 or 3 gal keg is same price as 5 gal usually, but totally worth it. I have a few. Outside of small batch, you can use to clean keg lines, take some beee to a party or camping, etc.
You have weed shops around you? They often do swaps or refill. Weed shop by my work does 20lb swaps for $6, it's unbelievable. I ended up seeking out a used beat up 20lb tank just so I can do that going forward, instead of filling my 10 and 15 pounders for $20 or more.
Homebrew shops in CO were allowed to stay open oddly enough. You pre buy it and they bring it to you anyway, not sure if you can go inside.
You have weed shops around you? They often do swaps or refill. Weed shop by my work does 20lb swaps for $6, it's unbelievable. I ended up seeking out a used beat up 20lb tank just so I can do that going forward, instead of filling my 10 and 15 pounders for $20 or more.
Homebrew shops in CO were allowed to stay open oddly enough. You pre buy it and they bring it to you anyway, not sure if you can go inside.
You do whatever you want to do for CO2, but most brewshops get their CO2 from either an industial gas supplier or the same people the industial folks get their gas from.
:shrug:
I just find the closest welding shop and get my bottles filled for 15% of what my LHBS used to charge.
:shrug:
I just find the closest welding shop and get my bottles filled for 15% of what my LHBS used to charge.
Getting my Belgian style IPA on! Opened up my mini bottle (wasn't filled all the way) and it was definitely carbonated enough. Gonna let the others rest for a week longer though to develop, this one is still a little green. Nonetheless, fun to try out a completely different and new beer.
I have a Mangrove Jack's starter kit. I live in a cold-ish area and for some reason I thought I would have temperature issues but so far my fermenter has been able to hold between 22-26 degrees celsius (71-78 F).
When it gets colder, (like a high of 55), I might have to kick it up a notch with a heating pad overnight.
I hadn't done a homebrew since September 2018 and finally got a brown ale going. Bottled it about a week ago and kept it aside in my dark pantry.
I will keep most of if it in the dark pantry over a month however I will start to put about 12 bottles at two weeks time in the fridge and leave those for two weeks before opening. I want to know how much a difference there will be.
The day after I bottled it, I got a dutch lager going in the fermeneter. It's basically a Heineken imitation but I bought it the day before this **** went down and it was all they had left that had all the gear in it already.
Luckily this only needs to be between 18-30 degrees celsius (64-86 F).
Cant wait to get another one going after this and test a heat pad.
When it gets colder, (like a high of 55), I might have to kick it up a notch with a heating pad overnight.
I hadn't done a homebrew since September 2018 and finally got a brown ale going. Bottled it about a week ago and kept it aside in my dark pantry.
I will keep most of if it in the dark pantry over a month however I will start to put about 12 bottles at two weeks time in the fridge and leave those for two weeks before opening. I want to know how much a difference there will be.
The day after I bottled it, I got a dutch lager going in the fermeneter. It's basically a Heineken imitation but I bought it the day before this **** went down and it was all they had left that had all the gear in it already.
Luckily this only needs to be between 18-30 degrees celsius (64-86 F).
Cant wait to get another one going after this and test a heat pad.
If it's a lager, that's not right. Usually lager's do primary fermentation at 50-60 F and secondary at 40F, or thereabouts. 86 F is absolutely not a lager.TheMasterplan said:
I got a dutch lager going in the fermeneter. It's basically a Heineken imitation but I bought it the day before this **** went down and it was all they had left that had all the gear in it already.
Luckily this only needs to be between 18-30 degrees celsius (64-86 F).
Cant wait to get another one going after this and test a heat pad.
Are you by chance in the southern hemisphere?
I kegged these on Friday, and tapped them on Sunday.Ornlu said:
I brewed a Mexican lager yesterday: https://www.brewersfriend.com/homebrew/recipe/view/958176/mexican-lager-56
Went perfectly, as I hit my exact OG and volume. I'm actually going to ferment it with Kolsch yeast just to save time. I'll give half of this to a coworker.
Next weekend, I'm going to do another partigyle:
https://www.brewersfriend.com/homebrew/recipe/view/966161/partigyle08-dipa-first-runnings-
https://www.brewersfriend.com/homebrew/recipe/view/966193/partigyle08-strawberry-cream-ale-second-runnings-
HUGE grain bill (25 pounds), with about 8 gallons of first runnings on my batch-sparge setup. Put all of the first runnings into boil kettle, then add 9 gallons of sparge water and let it rest for 5 mins. Then add enough second runnings to bring the grav to my pre-boil gravity (1.061). Drain any amount over the pre-boil volume (6.75g) into the next batch's kettle. Next, toss the oats & corn into the mashtun & let it mash for 45 minutes while I start boiling the first batch. Hopefully when that runs off, it hits the second batch's preboil grav & volume (6.5g, 1.031). If not, supplement with extra corn sugar or water.
Now I just have to see if I can find enough strawberries at the store....
The DIPA ended up at 9.1%. It is so amazingly hoppy, but.... there's some hop trub. I guess my muslin bag in primary came untied. I'm gonna have to pressure-transfer it through a filter or something, because it's got visible green specs.
The strawberry is very slightly pink and sweet, with only a hint of strawberry aroma. It came out at 5.1%. The hops are more prevalent than I wanted them. Needs a week to mellow, I think.
Today I've got to push some beers around and clean kegs. At least it's not too hot out yet. Update my tap list as well. Dump a few older beers. Kegs are mostly gone and last peak freshness by a bit.
aTm '99
Ornlu said:If it's a lager, that's not right. Usually lager's do primary fermentation at 50-60 F and secondary at 40F, or thereabouts. 86 F is absolutely not a lager.TheMasterplan said:
I got a dutch lager going in the fermeneter. It's basically a Heineken imitation but I bought it the day before this **** went down and it was all they had left that had all the gear in it already.
Luckily this only needs to be between 18-30 degrees celsius (64-86 F).
Cant wait to get another one going after this and test a heat pad.
Are you by chance in the southern hemisphere?
I am bro. I was just going by what the packet said. It's fermented though so we'll bottle soon and do a taste test in about a couple weeks.
I just looked at the yeast packet again. It is called a Californian Lager Yest - Suitable for california common and any lager fermented at ambient (ale) temperatures.
Let us know how it turns out! Do you know what temperature it got up to?
Side note, I ordered this guy and it should arrive today.
https://www.anvilbrewing.com/-p/anv-fv-7.5gal.htm
Easy pressure transfers without a siphon let's go! No more blowoff hoses double let's go!
Side note, I ordered this guy and it should arrive today.
https://www.anvilbrewing.com/-p/anv-fv-7.5gal.htm
Easy pressure transfers without a siphon let's go! No more blowoff hoses double let's go!
Ah, found it: https://www.brewersfriend.com/yeasts/mangrove-jack-californian-lager-m54/
That's the same yeast from Anchor Steam Beer, which is technically a warm-fermented lager. It prefers 64F - 68F (not 86). You're doing it right. Carry on.
That's the same yeast from Anchor Steam Beer, which is technically a warm-fermented lager. It prefers 64F - 68F (not 86). You're doing it right. Carry on.
Gonna keg my vienna lager this weekend to have ready for May 5th. Lots of neighbors are anxiously awaiting.. I hope it turned out OK!
I fermenting for 4 weeks and have lagered at 35 for about 3 weeks now. Man that's a long time. I've kinda been wanting to brew the last week or so but my conical is in use!
I fermenting for 4 weeks and have lagered at 35 for about 3 weeks now. Man that's a long time. I've kinda been wanting to brew the last week or so but my conical is in use!
Conical, you say? Do you glycol chill, or is it of a size you can fit in a upright / chest chiller?
Nice dude. Thanks for the resource. I had no idea this existed. I always wondered what the codes were. This has been brewing at 22-25 (71-77 F). Final SG is 1.010. Could the higher temperature inhibit the fermentation so the SG doesn't get as low?Ornlu said:
Ah, found it: https://www.brewersfriend.com/yeasts/mangrove-jack-californian-lager-m54/
That's the same yeast from Anchor Steam Beer, which is technically a warm-fermented lager. It prefers 64F - 68F (not 86). You're doing it right. Carry on.
That brings me to another question - the actual canned malt extract came with this yeast.
However, it suggested I use the M54 yeast it also came with and I decided to do so. It suggested to put this yeast in the fridge (I did). What is this yeast good for in the future? Pre made worts or if I ever decided to do the full brew instead of relying on a kit?
chilidogfood said:
Conical, you say? Do you glycol chill, or is it of a size you can fit in a upright / chest chiller?
CF10 in an upright.
Paint can is a ceramic heating bulb, used with two stage ink bird. Mainly use it for diacetyl rests but also sometimes in winter it will kick on since this is in my garage.
The whole freezer and brew stand are on castors so I roll them just out of garage to back of driveway for brewing... after boil, it goes through chiller right into the top of conical. When done I just roll it back in place and plug in.
If I remember the glycol setup and heating pad for that spike was like $1000.
Upright on Craigslist was $75.
It can cool 80 degree to 60 in a few hours, and heat 50s lagering temp to 65 in a few hours as well. It's really efficient.
It doesn't take up any more foot print than the conical plus glycol system either.
I'm even thinking of not cooling anymore. After boil send straight into conical. Purge oxygen, then kick on freezer. I bet it gets to 60 in under 24 hours, if not 12-18. Would save a lot of time and cleaning on brew day. Anybody else employ a slow chill method?
Upright on Craigslist was $75.
It can cool 80 degree to 60 in a few hours, and heat 50s lagering temp to 65 in a few hours as well. It's really efficient.
It doesn't take up any more foot print than the conical plus glycol system either.
I'm even thinking of not cooling anymore. After boil send straight into conical. Purge oxygen, then kick on freezer. I bet it gets to 60 in under 24 hours, if not 12-18. Would save a lot of time and cleaning on brew day. Anybody else employ a slow chill method?
Any ideas where to get CO2 filled? I'm in austin/round rock. Austin Homebrew's retail portion is closed.
Went to Airgas on Lamar and Braker when I needed to get a tank certificate (they just took mine and gave me a different one that was recently certified). Bet they're still open.
Side bar, can you post your rosemary wheat beer recipe?
Side bar, can you post your rosemary wheat beer recipe?
Cool setup. Thanks for sharing.
I just do a google map search for welding supply or welding gas.AggieOO said:
Any ideas where to get CO2 filled? I'm in austin/round rock. Austin Homebrew's retail portion is closed.
Make sure to call ahead to make sure they do either fills or swaps for your tank size.
A Praxair will do exchanges as well.
round rock welding supply does exchanges and are still open. not sure if they'll do a fill.
thanks everyone. will check around.
Chipotle - here it is. based on an partial grain belgian white recipe that I modified 7 or 8 years ago before i had room for AG.
This is All Grain. I served this at my wedding and it went FAST.
2.5 lbs of flaked wheat
3 lbs white wheat
4.75 belgian pilsner
mash for 60 mins
boil for 30 mins
1/2 oz cascade hops @ 30 mins
~1/4 oz of chopped rosemary @ 25 mins
1/4 oz lemon peel @ 15 mins
1/2 oz cracked corriander @ 15 mins
1/2 cascade @ 5 mins
I use White labs Belgian Wit Ale 400, but you could probably use any belgian wit yeast.
i've played around with the amount of rosemary and boil time over the years. I love rosemary, so if it is too strong, either reduce the amount or toss it in with the lemon peel at 15 mins. Its definitely not overpowering or "perfumey" at 25 mins, but people have different tastes.
Chipotle - here it is. based on an partial grain belgian white recipe that I modified 7 or 8 years ago before i had room for AG.
This is All Grain. I served this at my wedding and it went FAST.
2.5 lbs of flaked wheat
3 lbs white wheat
4.75 belgian pilsner
mash for 60 mins
boil for 30 mins
1/2 oz cascade hops @ 30 mins
~1/4 oz of chopped rosemary @ 25 mins
1/4 oz lemon peel @ 15 mins
1/2 oz cracked corriander @ 15 mins
1/2 cascade @ 5 mins
I use White labs Belgian Wit Ale 400, but you could probably use any belgian wit yeast.
i've played around with the amount of rosemary and boil time over the years. I love rosemary, so if it is too strong, either reduce the amount or toss it in with the lemon peel at 15 mins. Its definitely not overpowering or "perfumey" at 25 mins, but people have different tastes.
Awesome, thanks for sharing!
anyone else brewing today for big brew day?
about to mash in on an IPA
about to mash in on an IPA
Brewed a Julius NEIPA clone
https://trinitybrewers.com/brews/ipa/julius-clone-treehouse-brewing-ipa/
https://trinitybrewers.com/brews/ipa/julius-clone-treehouse-brewing-ipa/
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