It was pasteurized blood orange pure. And I killed the yeast with potassium sorbate and potassium metabisulfate
Homebrew Board - Recipes
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Last: 5 mo ago by Chipotlemonger
3-4 minutes for a pint? Holy moly
I don't stand there and wait. I pour, if it's a lot of foam, I set it down, do something else, come back, pour, etc. Like I said, I'm drinking homebrew at home, so I'm not worried about getting a perfect pour in 15 seconds.Seven said:
3-4 minutes for a pint? Holy moly
My porter is 100% foam, but my octoberfest pours perfect. Same fridge, same line, same pressure, same faucets. Most others are in between, glass may be 40-50% foam, so I set it down, then do a second pour. It doesn't bother me at all. Fridge is in garage, so if anything, it gives me a minute or two to tinker with something at my work bench.
My first own homebrew! An Irish red ale. Turned out real well, better than I thought it might! And I am very glad I moved straight to kegging and didn't even bottle this one, it's awesome to have a tap in the garage.
Congrats!!
awesome!!
in the better late than never category, I brewed an Oktoberfest on Sunday. I also kegged a doppelbock and finally tapped a weizenbock that I had kegged a while ago.
in the better late than never category, I brewed an Oktoberfest on Sunday. I also kegged a doppelbock and finally tapped a weizenbock that I had kegged a while ago.
Barrel age (or throw chips in it) that sob for next yearbmc13 said:
awesome!!
in the better late than never category, I brewed an Oktoberfest on Sunday.
that sounds tempting but I don't think I'll be able to keep my hands off of it once it's done. maybe I'll do another batch in a few weeks for longer aging
Awesome! Welcome to the addiction!
I'm going home next week for the first time since Memorial Day weekend, and looking forward to seeing how my saison turned out after aging with a white oak spiral (I took it out before I kegged that weekend).
I'm going home next week for the first time since Memorial Day weekend, and looking forward to seeing how my saison turned out after aging with a white oak spiral (I took it out before I kegged that weekend).
Anxiously awaiting my beer swap package from txagfisher. Got my next two brews planned out
Thinking about doing a cream ale but may stick with blonde ale.
Then doing a two hearted ale clone. That should carry me thru August and September
Thinking about doing a cream ale but may stick with blonde ale.
Then doing a two hearted ale clone. That should carry me thru August and September
I've got a slew of hops that have been in my freezer for 6-24 months. Need to clean em out so I'm going to do a "kitchen sink" brew. Can you help me craft the hop schedule?
It'll be a red IPA. Malt bill is 20lbs of 2-row pale, 4lbs of rye, 1lb of crystal 60L, and 1/2lb of CaraRed - for a 11gallon batch. Should be around 1.062OG and 6.6% ABV. Yeast is S-04.
Here's the hops in my freezer:
I'd like it to be a hop-forward and have a strong "spicy" character. Suggestions?
It'll be a red IPA. Malt bill is 20lbs of 2-row pale, 4lbs of rye, 1lb of crystal 60L, and 1/2lb of CaraRed - for a 11gallon batch. Should be around 1.062OG and 6.6% ABV. Yeast is S-04.
Here's the hops in my freezer:
- Magnum leaves (2oz)
- Columbus leaves (2oz)
- Saaz leaves (4oz)
- Citra leaves (1oz)
- Citra pellets (1oz)
- Perle pellets (1oz)
- Amarillo pellets (2oz)
- Northern brewer pellets (1oz)
- Ahtannum pellets (3oz)
- Jaryllo pellets (1oz)
I'd like it to be a hop-forward and have a strong "spicy" character. Suggestions?
Man, I'd split the 60L to a mix of 40/60 and then do some color adjustments with some debittered carafa III. Personally I find 60L to be too heavy and will mask the hop flavor additions, esp in an IPA. My unsolicited advice.
I'd say shoot for an IBU = GU, so 62. Try to get maybe 15% of that from your magnum 60min boil addition.
Columbus is piney and dank, so probably don't use that one.
I'd say shoot for an IBU = GU, so 62. Try to get maybe 15% of that from your magnum 60min boil addition.
Columbus is piney and dank, so probably don't use that one.
But what about the hops schedule?
Ornlu said:
Here's the hops in my freezer:
- Magnum leaves (2oz)
- Columbus leaves (2oz)
- Saaz leaves (4oz)
- Citra leaves (1oz)
- Citra pellets (1oz)
- Perle pellets (1oz)
- Amarillo pellets (2oz)
- Northern brewer pellets (1oz)
- Ahtannum pellets (3oz)
- Jaryllo pellets (1oz)
I'd like it to be a hop-forward and have a strong "spicy" character. Suggestions?
I'd have to be at home with BeerSmith open to figure out what would be a good blend. You would def use all the Saaz.
What about this?
That totals up to 66 IBU's.
- 1 oz Magnum Leaf for 60 mins - 14.7 AAUs
- 1 oz Citra Leaf for 30 mins - 12.6 AAUs
- 1 oz Jarrylo Pellet for 20 mins - 16.3 AAUs
- 2 oz Amarillo Pellet for 10 mins - 8.6 AAUs
- 2 oz Saaz Leaf in Whirlpool - 7 AAUs
- 2 oz Saaz Leaf dry into fermenter for 14 days- 7 AAUs
- 1 oz Citra Pellets dry into fermenter 7 days letter - 11.5 AAUs
That totals up to 66 IBU's.
So and there is a leak on the ball lock beer out post! Some beer has bubbled out and gotten into the bottom of the fridge and onto the garage floor. I took the beer line off of the keg, took the co2 off, cleaned up the area a bit, then put the keg back in the fridge with just the co2 hooked up.
What's weird is the leak didn't show until a couple days after the fact, so it must be a small leak. The plastic quick disconnect is new so that shouldn't be the issue, should I try just replacing the o-ring and going from there? Is the beer at risk of oxidation or spoiling now?
What's weird is the leak didn't show until a couple days after the fact, so it must be a small leak. The plastic quick disconnect is new so that shouldn't be the issue, should I try just replacing the o-ring and going from there? Is the beer at risk of oxidation or spoiling now?
This has actually happened to me, too. I didn't have any oxidation issues, and the beer still tasted great.Chipotlemonger said:
So and there is a leak on the ball lock beer out post! Some beer has bubbled out and gotten into the bottom of the fridge and onto the garage floor. I took the beer line off of the keg, took the co2 off, cleaned up the area a bit, then put the keg back in the fridge with just the co2 hooked up.
What's weird is the leak didn't show until a couple days after the fact, so it must be a small leak. The plastic quick disconnect is new so that shouldn't be the issue, should I try just replacing the o-ring and going from there? Is the beer at risk of oxidation or spoiling now?
I figured I'm probably safe but just wanted to ask around to see if anything needed to be done.
Think I'll just swap the o-ring out and see what happens :/
Think I'll just swap the o-ring out and see what happens :/
On mine, it was somthing with the poppet on the post. It wasn't even hooked up to a disconnect. I had RIS in it and I was letting it age in the corner of the kitchen when one day my wife noticed that it had leaked. Replaced the poppet and all was good. Once I tapped the keg, it didn't last long, it was tasty.
As long as there was some pressure left in the keg, I wouldn't worry about oxygen ingress. Beer was leaking out, sure, but I don't expect anything went in.
There's three seals (per post) that could be at issue, but it's probably the post O-ring.
It's a good idea to put a little keg lube (or silicone faucet grease) on the rubber seals to keep them pliable and lubricated.
There's three seals (per post) that could be at issue, but it's probably the post O-ring.
- leaks when nothing connected = poppet
- leaks when hooked up = post O-ring
- leaks all the time = dip tube O-ring (remove post to access)
It's a good idea to put a little keg lube (or silicone faucet grease) on the rubber seals to keep them pliable and lubricated.
Did my first batch recently. It's a hefe, but I'm guessing I either got a mix up on the malt extract or something else made it come out amberish. It tastes good so that's all I really care about.
Congrats! Malt extract, since it's already boiled down and has a lot of caramelized sugars from being boiled for a long time at the manufacturer, can cause darker than intended color. If you use steeping grains, you can try moving the extract addition to near the end of the boil, which can help lighten things up a bit. Welcome to the addiction!
Got a new stir plate and flask today. Bought ingredients for an IPA and a cream ale. Probably brew cream ale next week sometime. Recipe calls for a pound of minute rice added to the mash. Just white minute rice is all?? Nothing special to it?
hopefully you didn't make my mistake and buy a 1L, then a 2L, then another 2L thinking ill just split the starters, and now I just wish I got a 5L and would be done with it!Seven said:
Got a new stir plate and flask today. Bought ingredients for an IPA and a cream ale. Probably brew cream ale next week sometime. Recipe calls for a pound of minute rice added to the mash. Just white minute rice is all?? Nothing special to it?
There's nothing that maxes out your anticipation to brew day like checking your starter a few nights in a row.
I got a 2L for now. Should I just go ahead and order a 5L? Right now I'm just doing 5 gallon batches. Currently not sure I've got the time or space to do 10 gallon, also can't drink that much beer unless it's one of my lighter ones that I want to just keep on hand for my buddies. Regardless I would need more equipment for that.
I have a 2L and when I want to brew a really big beer I just brew a lighter batch using the same yeast I want to use and then reuse the yeast cake.
Brewing a simple cream ale tonight for football season.
Batch size 5.25
6 pounds 2 row
2 pounds flakes corn
.5 pounds white minute rice
.5 oz willamette 60 mins
.5 oz crystal 60 mins
Mash at 152 for 90 minutes
90 minute boil
Yeast S-05
Burner fired up right now waiting for a boil
Batch size 5.25
6 pounds 2 row
2 pounds flakes corn
.5 pounds white minute rice
.5 oz willamette 60 mins
.5 oz crystal 60 mins
Mash at 152 for 90 minutes
90 minute boil
Yeast S-05
Burner fired up right now waiting for a boil
That's a late night brew! Don't think I could do t all this late. I for sure wouldn't do a good job rinsing and cleaning!
Finished up brewing a saison earlier tonight around 8. Pretty fun brew with the addition of the coriander, peppercorns, and orange peel. Sitting in the carboy now.
Finished up brewing a saison earlier tonight around 8. Pretty fun brew with the addition of the coriander, peppercorns, and orange peel. Sitting in the carboy now.
With two little kids I pretty much have to do it after they go to bed. Luckily I was able to get everything ready and start heating my strike water before bed and I was mashing by 8:10. Finished by 1:30 and was asleep by 2. This brew was fairly hands off. Once I got the temp right where it was boiling but not boiling over I pulled a chair to the window and kept an eye on it from the air conditioning.
It was a great night. I nailed every number. Water was dead on starting and finishing. Gravity was actually a touch higher than I anticipated because my efficiency was slightly better but I like this number better.
It was a great night. I nailed every number. Water was dead on starting and finishing. Gravity was actually a touch higher than I anticipated because my efficiency was slightly better but I like this number better.
I do the opposite. I fire up hlt at 5am, go back to sleep and then mash in at 7. Kids don't wake up until 9ish so by then I'm already mid boil. They come out and I let them play with extra buckets/pots full of water (I'm in garage and have a hose bib in there). I'm usually done cleaning by 1.Seven said:
With two little kids I pretty much have to do it after they go to bed. Luckily I was able to get everything ready and start heating my strike water before bed and I was mashing by 8:10. Finished by 1:30 and was asleep by 2. This brew was fairly hands off. Once I got the temp right where it was boiling but not boiling over I pulled a chair to the window and kept an eye on it from the air conditioning.
My kids are usually up by 6:30 but are in bed by 7-8 that night. In another year or two it won't be a big deal. Maybe if I ever build a rims setup it will be that much easier and safer. Right now with a cheap propane burner it puts out a lot of fire.
yeh I'm not gonna say I particularly enjoy them being around when I'm brewing.. they are only 2 and 3, so there is lots of opportunity for mishap. I have a long fold out table I kind of enclose my little area, and I stand there, so that helps keep them away from the brew stand and whatever else they don't need to be around.
Typically the hose/buckets keep their attention for quite some time.
Typically the hose/buckets keep their attention for quite some time.
Experimenting with my first yeast harvest/yeast starter. I saved some Nottingham yeast from my last blonde ale a few months ago and decided to do a trial run at a yeast starter. My jar wasn't that great and my sanitation was lacking. I have no real plans to use this to make beer unless I notice an improvement in the smell. It didn't smell bad coming out of the jar but didn't smell like the beer I took it from or just the yeast. I also didn't wash much of the trub out. I've read not to save dry yeast and only use yeasts off beers with similar hop levels (ie IPA to IPA or stout to stout). Are these true? I'd love to save the S05 I've got working right now as I use that yeast the most. It doesn't make sense why I wouldn't be able to save and repropegate that yeast. I also think with good washing and good decanting the hops wouldn't matter much.
Anyone use dry S-33 before? Brewed a saison on Saturday with it. Interesting to see how it works compared to what I used previously, S-05.
Here are some pics from the fermentation. Any input?
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