Random coincidence, a pic of wife and I with Brock in background in the brewhouse just showed up on my facebook feed memory thing.bmc13 said:
ha, we were probably on the same tour.
Turns out it was 8 years ago.
Homebrew Board - Recipes
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Last: 3 mo ago by Chipotlemonger
Turns out it was 8 years ago.
Just copied a recipe for Velvet Hammer clone from HBT. How did your's turn out?Ornlu said:
hmmmm, try it now. https://www.brewersfriend.com/homebrew/recipe/view/769359/velvet-hammer-clone-imperial-irish-red-v5
Trying to get back on the monthly schedule with an IPA this weekend. Two brews in two months, I'm on top of the world!!
Started a batch of lemon wine the other day. Today, i learned why everyone recommends primary fermentation in a bucket in lieu of a carboy. The volcanic eruption out of the carboy mouth during degassing was a sight to behold!
Trying to get everything in order for a double batch this weekend...strawberry cream ale and brut IPA for an upcoming comp.
Trying to get everything in order for a double batch this weekend...strawberry cream ale and brut IPA for an upcoming comp.
Moxie said:Just copied a recipe for Velvet Hammer clone from HBT. How did your's turn out?Ornlu said:
hmmmm, try it now. https://www.brewersfriend.com/homebrew/recipe/view/769359/velvet-hammer-clone-imperial-irish-red-v5
It's definitely the right color, malt character, and ABV.
I think I got the hops right too. The IBUs are mathematically correct, but I need to pick up a growler to try it side by side and confirm.
I don't think the mouth feel is right yet. Needs to either be a lower attenuation yeast, or have the mash temperature higher. Either English ale yeast + mash at 146, or mash at 153 with abbaye ale yeast.
It's close tho! Amature tasters would be hard pressed to tell which is which
Quote:
https://www.brewersfriend.com/homebrew/recipe/view/769359/velvet-hammer-clone-imperial-irish-red-v5
is anyone else able to view ornlu's recipe? I still get a permission error when trying to view it.
I've clicked the "make public" button about 12 times, but it doesn't save when I come back to it. I think I'll have to delete & recreate the recipe.
Rebuilt it. Try this one: https://www.brewersfriend.com/homebrew/recipe/view/799900/velvet-hammer-clone-imperial-irish-red-v5-1bmc13 said:Quote:
https://www.brewersfriend.com/homebrew/recipe/view/769359/velvet-hammer-clone-imperial-irish-red-v5
is anyone else able to view ornlu's recipe? I still get a permission error when trying to view it.
Also, an update on this one too. I brewed it a week later than I said I was gonna. It's now been in the fermenter about 10 days. I WAY overshot the grav (1.068 instead of 1.048) as a result of the split batching. If it finishes out at 0.994 like I think it's going to, it'll be about 10% alcohol. That's a pretty big F up.Ornlu said:
Alright, I'm going to brew a brut IPA on Sunday.
https://www.brewersfriend.com/homebrew/recipe/view/773444/brute-bouquet
I'm going to split-batch it. Same grain bill, but capture the second 5-gallons of runoff which will hopefully be about 1.038 gravity. That'll get an ounce of Saaz hops and become an American light lager.
I ended up fermenting it in a 5.5gal carboy, so the Brut IPA overflowed a little through the airlock. It took ~3 days to get it to calm down, so definitely not as active as Rahr described. I threw the dry hops in at about 84 hours after the yeast pitch, just pellets straight in. I'm going to do some gelatin finings when I cold crash, as I want it to clear. I'll then do the other dry hops into the keg shell, in a nylon bag.
So far, the smell is awesome. Hop bouquet galore. The grav's down to 0.998 too.
On a separate note, I need to do a diacytl rest on the light lager. Is 68 warm enough?
thanks! it works!
Yeh diacetyl rest is 65-68. Wait until 15-20th day though. Let lager yeast do it's thing. I made mistake of doing rest as soon as gravity was close to fg. It'll end up cloying if you do it too early.
Who's going to Bluebonnet today?
Velvet Hammer clone brew went well on Saturday - hit my OG on the nose (1.086) and it smelled great. I did increase the hops closer to Ornlu's recipe from what I originally copied over.
This past weekend was made for brewing and grilling with the fantastic weather in Texas and March Madness!
This past weekend was made for brewing and grilling with the fantastic weather in Texas and March Madness!
I have a small black husky cart I use for brewing support and I've mounted a spare March pump on it wired to a toggle switch behind a GFCi outlet. Recently I mounted my JSP Malt Mill to it with an upgraded motor. That was the weekends project and it took a lot longer to sort out than I expected. Drum switches can be a bit confusing.
Then I rebuilt my DIY keg washer after I burned out the pump after 8 years. Now I'm back to cleaning kegs.
The IPA I had dry hopped very cold while carbonating turned a corner. It's lost a ton of the grassy notes. But still has some sharp bitterness so I racked it to a keg with gelatined to try to drop the hop dust out and mellow the bitterness.
I have a 10 gallon brite tank with a whole dip tube filter from Utah biodiesel supply. I put 10 or 12 oz dry hops in it and then had to figure a way to push the beer. It took about 1.5 hours so I need to re-examine my process.
Kegging a Pils tonight as well and kegged a 5 gallon red ale last night. Dying to brew again but first I have to build a shed this weekend.
Then I rebuilt my DIY keg washer after I burned out the pump after 8 years. Now I'm back to cleaning kegs.
The IPA I had dry hopped very cold while carbonating turned a corner. It's lost a ton of the grassy notes. But still has some sharp bitterness so I racked it to a keg with gelatined to try to drop the hop dust out and mellow the bitterness.
I have a 10 gallon brite tank with a whole dip tube filter from Utah biodiesel supply. I put 10 or 12 oz dry hops in it and then had to figure a way to push the beer. It took about 1.5 hours so I need to re-examine my process.
Kegging a Pils tonight as well and kegged a 5 gallon red ale last night. Dying to brew again but first I have to build a shed this weekend.
aTm '99
Spike brewing out with a new 7 gallon fermenter dubbed 'flex', at just $250. Also the flex+ which holds 15psi.
https://spikebrewing.com/pages/flex
Great for those looking to get into stainless/conical fermenting, but don't want to spring for their full fledged CF series.
Basically it looks like a CF minus a dump port and one of the upper ports. As they are all TC welds, you can put whatever accessories you wanted on them. (sample port, thermometer, thermowell, racking valve).
The lid has the 4" TC which can hold the cooling coil.
Hell of a low price point to have all stainless and tc ports. It can do pressure transfers as well (rated at 2 psi)
https://spikebrewing.com/pages/flex
Great for those looking to get into stainless/conical fermenting, but don't want to spring for their full fledged CF series.
Basically it looks like a CF minus a dump port and one of the upper ports. As they are all TC welds, you can put whatever accessories you wanted on them. (sample port, thermometer, thermowell, racking valve).
The lid has the 4" TC which can hold the cooling coil.
Hell of a low price point to have all stainless and tc ports. It can do pressure transfers as well (rated at 2 psi)
Yeah, saw this today, couple hundred less than the CF5, about $150 more from the SS Brewtech bucket, but also solves all the short comings of it with improvements.
I'm considering this for 5 gallon batches for clean beer and finally move my glass and plastic carboys for sours. And because you can transfer under pressure so no lifting it out of a chest freezer.
I'm considering this for 5 gallon batches for clean beer and finally move my glass and plastic carboys for sours. And because you can transfer under pressure so no lifting it out of a chest freezer.
aTm '99
Yeh as long as SS brewtech is using weldless/threaded connections (even on their chronicals!), I would never buy their product. They need to get with the program and move to 100% welded TC connections.
The SS brewbucket is $200, this flex is $250, did you mean just $50 more? At that difference it's a no brainer.
The SS brewbucket is $200, this flex is $250, did you mean just $50 more? At that difference it's a no brainer.
I meant Flex+. Might as well cry once and get the version that can handle 15PSI.
aTm '99
oh yeh definitely, especially considering the pressure rated lid bundle is $175, meaning you'd spend an extra $50 than if you just got flex+ to begin with.
Carbing in the vessel is kick ass, and done in a day.
Carbing in the vessel is kick ass, and done in a day.
There is probably some in here but that is a lot of comments to read. So, any recommendations for a kit for your first brew?
Midwest Supplies is a good resource. Northern Brewer is another (and I think now they're even partnered).
My first brew was an Irish red ale from MWS. Very enjoyable drinker and an easy recipe.
Check out their offerings and choose one that you like. I think most would recommend doing a lower gravity beer first, like the Irish red ale is.
My first brew was an Irish red ale from MWS. Very enjoyable drinker and an easy recipe.
Check out their offerings and choose one that you like. I think most would recommend doing a lower gravity beer first, like the Irish red ale is.
Holy crap....drinking the same harsh/bitter IPA I made after 2 days on gelatine. Totally different beer.
Combo of west coast style and north east methods.
I can't believe this is the same beer. I'm burping guava.
Combo of west coast style and north east methods.
I can't believe this is the same beer. I'm burping guava.
aTm '99
Extract, or all-grain?
For extract:
https://www.txbrewing.com/tbi-texas-whitetail-wit-extract-specialty-grains.html
For all-grain:
https://www.txbrewing.com/whitetail-wit-all-grain-beer-recipe-kit.html
For both kits, use dry yeast w/ an ice pack, and be sure to get priming sugar if you're going to bottle the beer (but leave it off it you keg.
For extract:
https://www.txbrewing.com/tbi-texas-whitetail-wit-extract-specialty-grains.html
For all-grain:
https://www.txbrewing.com/whitetail-wit-all-grain-beer-recipe-kit.html
For both kits, use dry yeast w/ an ice pack, and be sure to get priming sugar if you're going to bottle the beer (but leave it off it you keg.
Brewing my first 5-gallon all grain batch today. Wish me luck.
good luck!
Take pics
Then...
Post pics!
Then...
Post pics!
Overall I'm happy with how it went. Undershot my target gravity by a good bit, trying to figure out why this might've happened. The sparge step took a lot longer than I thought it would. I don't even know if I fully finished it well enough.
Just a straight forward blonde ale. Glad I went with an easy beer for the first all grain batch.
Made a quick little "three" tier setup that did fine enough!
And here's the final product of today's effort.
Just a straight forward blonde ale. Glad I went with an easy beer for the first all grain batch.
Made a quick little "three" tier setup that did fine enough!
And here's the final product of today's effort.
Okay I'm already planning more batches.
There's a saison I'm wanting to brew that calls for Wheat Malt. What kind of wheat should I use? The LHBS has Red, White, Torrified, and Caramel. I would for sure pass on the Caramel one for this saison, but what about the other three? I'm leaning to the White.
There's a saison I'm wanting to brew that calls for Wheat Malt. What kind of wheat should I use? The LHBS has Red, White, Torrified, and Caramel. I would for sure pass on the Caramel one for this saison, but what about the other three? I'm leaning to the White.
Post the recipe. I have subbed wheat malt for red wheat in a saison and it turned out spectacular.
Had a productive weekend. Racked the batch of lemon wine to a new carboy to clarify, dry hopped the Brut IPA, cleared out space in the garage and got my fermentation/brewing area set up, ran new electrical circuits, built a glycol chiller, and installed a whirlpool arm and thermometer on the keggle. Time for beer.
9 lbs. Belgian Pilsner Malt
2 lbs. Wheat Malt
60-minute boil
1 lb. Candi Sugar (15 min)
0.75 Oz. Lemon Peel (flameout)
0.25 Oz. Grains of Paradise (flameout)
0.25 Oz. Peppercorn (flameout)
2 Oz. Saaz (60 min)
0.75 Oz. Saaz (whirlpool)
Wyeast 3711 French saison (although I am partial to White Labs and will probably go WLP590)
2 lbs. Wheat Malt
60-minute boil
1 lb. Candi Sugar (15 min)
0.75 Oz. Lemon Peel (flameout)
0.25 Oz. Grains of Paradise (flameout)
0.25 Oz. Peppercorn (flameout)
2 Oz. Saaz (60 min)
0.75 Oz. Saaz (whirlpool)
Wyeast 3711 French saison (although I am partial to White Labs and will probably go WLP590)
Red or white will work fine. What is your intended ferm temp?
Start at 65 raise it to maybe 70 after a few days, haven't finalized plan there yet.
Raise your temp if you are looking for esters and funk. I've done saisons in low 70s and they make for a very easy drinking beer.
I'm planning my next brew. Gonna be another Partigyle.
https://www.brewersfriend.com/homebrew/recipe/view/808187/partigyle04-saison-first-runnings-
https://www.brewersfriend.com/homebrew/recipe/view/808208/partigyle04-witbier-second-runnings-
First runnings will go to a saison. Second runnings to a witbier. They'll be boiled separately, and get different yeasts.
I'll start the saison out at around 65, but then run the temp up 3 or 4 degrees per day, to finish around 80F. I want to run the saison to develop lots of esters.
https://www.brewersfriend.com/homebrew/recipe/view/808187/partigyle04-saison-first-runnings-
https://www.brewersfriend.com/homebrew/recipe/view/808208/partigyle04-witbier-second-runnings-
First runnings will go to a saison. Second runnings to a witbier. They'll be boiled separately, and get different yeasts.
I'll start the saison out at around 65, but then run the temp up 3 or 4 degrees per day, to finish around 80F. I want to run the saison to develop lots of esters.
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