If you forget you can always spray down with sanitizer really well, not the same but close. I'm not a wort chiller fan personally but I can see the benefit where the ground water is cooler than it is here.
Homebrew Board - Recipes
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Last: 3 mo ago by Chipotlemonger
Yea definitely. I'm just wondering now what the chances are now that this batch is gonna be infected!
Wow, my brother just reminded me that we did indeed dunk the immersion coil into sanitizer before using it. My bad, I'm pretty sure he's right. Time will tell.
RDWHAHB
Designed a new pumpkin ale recipe that I will brew end of August. Any thoughts/comments are very much appreciated! Going for a malty and somewhat roasty dark red ale that just begs for pumpkin spice.
4.5 gal
1.071
78% efficiency
8% ABV
5 lb Pilsner(44.4%)
2 lb Victory (17.8%)
1 lb CaraPils (8.9%)
1 lb Melanoidin (8.9%)
1 lb Special Roast (8.9%)
.75 lb Caraaroma (6.7%)
.5 lb Dark Brown Sugar (4.4%)
15 IBUs bittering
1.5 tbsp Pumpkin Spice at FO
California Ale
4.5 gal
1.071
78% efficiency
8% ABV
5 lb Pilsner(44.4%)
2 lb Victory (17.8%)
1 lb CaraPils (8.9%)
1 lb Melanoidin (8.9%)
1 lb Special Roast (8.9%)
.75 lb Caraaroma (6.7%)
.5 lb Dark Brown Sugar (4.4%)
15 IBUs bittering
1.5 tbsp Pumpkin Spice at FO
California Ale
I'm going to brew a session beer next, but I can't decide if it's going to be a saison or an IPA.
I just tapped my session Citra ipa that is pretty good. 4.9%
I'm not local, but send me an email at username @ gmail and we can work something out!
S-04 stalled at 1.015 SG for my last two batches. One at 70% attenuation the other at 63%. Both fermented for 2 1/2 weeks. Any ideas?
Haven't heard your grain bill, but that's pretty common with S-04. You can swirl the carboy to try and get a few more points out of it.
I said S-04 but it's S-05. Alcohol content supposed to be low so it isn't a big deal. Hoping for .5% higher. Oh well
I've been having issues with dry yeast as well lately. Generally I think of it as more reliable because it's an over pitch. Not brewing for a bit but when I do I need to go back to liquid and plan ahead.
Anyone brewed a hefe, recently?
I brewed one a couple weeks ago and am happy with how it turned out.
4.5 gallons 78% eff 5% ABV
4.5 lb Pilsen
2.5 lb Wheat
.75 lb Munich
12 IBUs bittering 60 min
3068 Wyeast Weihenstephan, no starter to maximize banana
68 degrees for 10 days, crash and keg
I brewed one a couple weeks ago and am happy with how it turned out.
4.5 gallons 78% eff 5% ABV
4.5 lb Pilsen
2.5 lb Wheat
.75 lb Munich
12 IBUs bittering 60 min
3068 Wyeast Weihenstephan, no starter to maximize banana
68 degrees for 10 days, crash and keg
Kegged my first homebrew yesterday! Irish red ale. Was just an extract kit from Midwest Supplies.
Took a gravity reading and got good and full attenuation after a pretty lackluster start to fermentation (had to take the carboy out 24 hours after brewing to shake it around real good and aerate the wort and resuspend the yeast). Cold crashed for 4 days after 10 days of fermentation. ABV ended up around 4.7% if my measurements were right.
Tasted the uncarbonated sample and it was good! Now just gotta wait a bit to try it off the tap.
Took a gravity reading and got good and full attenuation after a pretty lackluster start to fermentation (had to take the carboy out 24 hours after brewing to shake it around real good and aerate the wort and resuspend the yeast). Cold crashed for 4 days after 10 days of fermentation. ABV ended up around 4.7% if my measurements were right.
Tasted the uncarbonated sample and it was good! Now just gotta wait a bit to try it off the tap.
It's too hot to brew right now. Last summer I did, but this summer I just can't get motivated.
Thoughts and prayers for your wallet
Where do you live? Your user name doesn't check out.AlaskanAg99 said:
It's too hot to brew right now. Last summer I did, but this summer I just can't get motivated.
Thanks! Believe me, I've already spent way more than I thought I would need to get a first batch made.
Totally with you. My brew days typically start at 7 AM to maximize afternoon family time, but by 10 AM it's already 90+. At knockout it takes effort to not sweat into the wort before transfer.
Ornlu said:Where do you live? Your user name doesn't check out.AlaskanAg99 said:
It's too hot to brew right now. Last summer I did, but this summer I just can't get motivated.
Htine. Thus the excessive sweating and complaining.
fav13andac1)c said:
Totally with you. My brew days typically start at 7 AM to maximize afternoon family time, but by 10 AM it's already 90+. At knockout it takes effort to not sweat into the wort before transfer.
Pick your poison; I brewed my doppelbock last year a few days before Xmas. A balmy high of 22. It took a loooong time to get my hlt up to 180!
I start my brew days early; night before I'll back out the truck and get the brew stand in place. Mill grains and get all my odds and ends out of basement and set up my fold out table. Next day, I fire up hlt and mash tun at 5am. Go back to sleep. Usually when I come down 2 hours later they are right around temp. Mash done by 8:30, boil starts by 9. I'm done by 12-1.
Same boat.AlaskanAg99 said:
It's too hot to brew right now. Last summer I did, but this summer I just can't get motivated.
I haven't brewed since May with summer trips and the heat. Hoping to get back on it soon.
I kegged 9.5 gallons of an attempt at a salty lady clone yesterday. It was neither sour nor salty enough, so I added another 4grams of sea salt and 2 tsp of lactic acid into each keg. I'm a little surprise it wasn't more sour, as I let it kettle sour for about 60 hours. When pH finally got below 4.0, I started the boil. pH last night was 3.75. I also had a 6 pack of the real deal on hand, and it's pH is between 3.4 and 3.5.
We'll see how it carb's up. How much pH drop do ya'll think the CO2 will bring? I know the CO2+water --> carbonic acid results in some acidification, but I don't know how if that will drop it any lower.
We'll see how it carb's up. How much pH drop do ya'll think the CO2 will bring? I know the CO2+water --> carbonic acid results in some acidification, but I don't know how if that will drop it any lower.
Did I make a raddler??
Made an American wheat with S-05 then after fermentation completed I decided I wanted to add blood orange pure. I was hoping it would be a bit sweeter but it isn't. It isn't bad just not what I was expecting. ABV is 3.7% and kinda tastes like a raddler. Wasn't sure what exactly makes a raddler
Made an American wheat with S-05 then after fermentation completed I decided I wanted to add blood orange pure. I was hoping it would be a bit sweeter but it isn't. It isn't bad just not what I was expecting. ABV is 3.7% and kinda tastes like a raddler. Wasn't sure what exactly makes a raddler
a radler is generally lemonade, or lemon-lime soda mixed with beer.
You made a blood orange wheat beer.
You made a blood orange wheat beer.
Maybe it just tasted funny to me yesterday. It's better today still not crazy about it but something different and refreshing. I need to get some co2 out of it. I carbed it up to the normal volume I like but did it at room temp over about 3 weeks. Now it's too foamy coming out.
You carbed a beer at room temp? That sounds like a nightmare. You need to get your keg to 40 degrees. You'll never get a proper pour at room temp, because your pressure would have to be like 35psi for it to have 2.5 vol. of CO2, and pouring a beer at 35psi is not ideal.Seven said:
Maybe it just tasted funny to me yesterday. It's better today still not crazy about it but something different and refreshing. I need to get some co2 out of it. I carbed it up to the normal volume I like but did it at room temp over about 3 weeks. Now it's too foamy coming out.
Are you familiar with a carbonation chart, or carbonating in general?
Start here:
https://dl.dropboxusercontent.com/s/5sxtki6fezbqc64/From_Flat_To_Foam.pdf
Ya that's what I followed. I didn't have room in my fridge so I was going to let it sit and condition in the keg at 74 degrees. Figured 2.5 volumes is 2.5 volumes and it would be fine when I chilled it to 37. Just got to get it tweaked a bit.
Yes, 2.5 vols is 2.5 vols, but you need a way higher psi to get 2.5 vols of CO2 to dissolve in 74 degree liquid. This isn't opinion, it's calculated science. Refer to the chart.
I bleed the keg and put my standard 10 psi in while it was chilling down but it was still too much. I may have over shot my carb a bit
After doing a bit more research looks like it can be done just fine. I just need to let the beer chill longer. Will take me a few times to get it right I'm sure
It's all a function if temp, pressure, time, head height from your keg to the tap and how long your beer line is. If your line is too short you will get a foamy mess. Just have to figure out how to balance it.
Mine is 39F, 2' head height and 8' of 3/16th beer line at 12PSI.
Mine is 39F, 2' head height and 8' of 3/16th beer line at 12PSI.
Ya I've done all the calculations and stuff and it's perfect 98% of the time. Just had this one over carbed I guess. I purged it a bit and got it perfect now. Just trying to figure out my process for next time.
I still fight with foam on some beers. I have 8 kegs in the keezer and some foam, some don't. I'm done troubleshooting; if it takes me 3-4 minutes to pour a beer, oh well. I'm at home, I have time.
If you had fresh orange juice in an unfiltered & unpasturized beer/rattler at room temp and <60 PSI, then the yeast started to ferment the orange juice. Unexpected fermentation would explain why your pressure was higher than you expected.Seven said:
Ya that's what I followed. I didn't have room in my fridge so I was going to let it sit and condition in the keg at 74 degrees. Figured 2.5 volumes is 2.5 volumes and it would be fine when I chilled it to 37. Just got to get it tweaked a bit.
I detest fermented orange juice. It's strictly prison hooch IMO. If I had that in my possession, I would have zero remorse about pouring it out.
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