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Message
re: Homebrewing: In-Process Thread
Posted on 5/28/15 at 6:44 pm to LoneStarTiger
Posted on 5/28/15 at 6:44 pm to LoneStarTiger
I use both and take the average from the two.
0
Posted on 5/29/15 at 7:46 am to LoneStarTiger
quote:
The only thing that sucks about those is not being able to use them to check FG. That's the most important gravity reading.
I've been using mine to do that now. Just keep track of your OG and plug FG into a calculator.
Posted on 5/29/15 at 5:09 pm to BugAC
I just ordered the stuff to do a saison, i would like to add ginger and hibiscus flowers. I am thinking add the hibiscus last 10 minutes or so-like tea, the flowers are dried. Not sure what to do with the ginger. Anyone have experience with using ginger? What works well? Dried, candied, fresh?
Posted on 5/29/15 at 5:41 pm to TigerSTPelurker
I've used fresh ginger post fermentation. Peeled it and sliced it up.
Posted on 5/29/15 at 7:17 pm to s14suspense
You used the fresh ginger in the secondary? How much did you use?
Posted on 5/30/15 at 7:27 am to TigerSTPelurker
I've used dry ginger before and it worked just fine. I'd add it at flameout, as well as the hibiscus, and whirlpool for a little bit.
Posted on 5/30/15 at 11:35 am to BottomlandBrew
My day opened up, so I'm going to try and get two batches in today. One is a my house saison, and the second will be similar to this. I have a bunch of simcoe, so I figured why not.
Posted on 5/30/15 at 11:44 am to BottomlandBrew
Plum wheat, still needs more carbonation
I will be making an all Simcoe beer next too, a SMaSH with Vienna
I will be making an all Simcoe beer next too, a SMaSH with Vienna
Posted on 5/30/15 at 1:56 pm to TigerSTPelurker
I want to say it was 2 or so of those knobby chunks. Just add it and taste it until it's right.
Posted on 5/30/15 at 2:55 pm to LoneStarTiger
quote:
I will be making an all Simcoe beer next too
Simcoe is probably my second favorite hop behind Citra. I used it in this Brett wheat that I have going in the garage right now. I'm still waffling between bombing it with Simcoe dry hop or adding raspberries to it.
Oh, Re: the readings
I stopped taking them, even final readings
Posted on 5/30/15 at 6:13 pm to rds dc
I couldn't care less what my OG is coming out of the kettle. At that point it is what it is, and I have my system dialed in enough to know I'm in my calculated range. Once it's in the fermenter, however, I keep very close watch on the gravity and more than likely take too many readings.
Posted on 5/31/15 at 1:12 pm to BottomlandBrew
I'm getting decent at two-batch brew days. Got both of them knocked out in about 6 hours yesterday. If I didn't have pilsner malt based recipes, I could probably get that time down. 75 minute boils and all.
Now the fun begins to see if I can turnaround two clean batches without cross contamination. Thankfully I don't bottle, so that helps me out.
Now the fun begins to see if I can turnaround two clean batches without cross contamination. Thankfully I don't bottle, so that helps me out.
This post was edited on 5/31/15 at 2:57 pm
Posted on 5/31/15 at 7:36 pm to BottomlandBrew
I was a little shy on my og today. I credit that to the milling of the wheat malt I used. Probably a little inconsistent. Brewed a Wheat IPA. 13 lbs wheat, 1 lb of rye. Bunch of hops.
Posted on 5/31/15 at 9:26 pm to Fratastic423
Took a reading of my el dorado, motueka, azacca IPA. Down to 1.014, 7 days in fermenter. I'll be dry hopping tomorrow.
Tasted the sample. It was very very tasty. Lots of tropical fruit and some citrus notes. A little bit of lingering spiciness from the azacca. So far, I'm very pleased with this recipe.
Tasted the sample. It was very very tasty. Lots of tropical fruit and some citrus notes. A little bit of lingering spiciness from the azacca. So far, I'm very pleased with this recipe.
This post was edited on 5/31/15 at 9:58 pm
Posted on 5/31/15 at 11:12 pm to Fratastic423
That's definitely a wheat beer. There were enough enzymes to convert?
Posted on 6/1/15 at 7:57 am to s14suspense
quote:
There were enough enzymes to convert?
That crossed my mind as well as we finished up the mash. The recipe I was using was a Jamil recipe but instead of the rye had biscuit malt. I didn't think that the lb would have made a difference with conversion. I figured he knew what he was talking about.
Posted on 6/1/15 at 7:59 am to Fratastic423
quote:
That crossed my mind as well as we finished up the mash. The recipe I was using was a Jamil recipe but instead of the rye had biscuit malt. I didn't think that the lb would have made a difference with conversion. I figured he knew what he was talking about.
Sure, I don't know enough about it. It just crossed my mind.
Posted on 6/1/15 at 8:00 am to s14suspense
Crafting a blueberry hefeweizen for the wife. My blueberries in the back yard are becoming ripe. I need 4-5 lbs, so i'll have to supplement, probably, from the store. Here's my recipe.
10.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.2 %
6 lbs 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 2 44.1 %
3 lbs Pilsen (BestMälz) (1.8 SRM) Grain 3 20.3 %
10.0 oz Carapils (Briess) (1.5 SRM) Grain 4 4.2 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 7.6 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 6 5.8 IBUs
1.0 pkg Bavarian Hefe Yeast (Gigayeast #GY017) Yeast 7 -
4 lbs Fruit - Blueberry (0.0 SRM) Adjunct 8 27.1 %
Thinking of doing a 2 stage mash. Or maybe even a decoction mash. Never done this before so curious how things will come out.
I plan on reserving 3 gallons of it for the blueberries, and keep 2 gallons of the hefeweizen as is, just to see how it comes out.
10.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.2 %
6 lbs 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 2 44.1 %
3 lbs Pilsen (BestMälz) (1.8 SRM) Grain 3 20.3 %
10.0 oz Carapils (Briess) (1.5 SRM) Grain 4 4.2 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 7.6 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 6 5.8 IBUs
1.0 pkg Bavarian Hefe Yeast (Gigayeast #GY017) Yeast 7 -
4 lbs Fruit - Blueberry (0.0 SRM) Adjunct 8 27.1 %
Thinking of doing a 2 stage mash. Or maybe even a decoction mash. Never done this before so curious how things will come out.
I plan on reserving 3 gallons of it for the blueberries, and keep 2 gallons of the hefeweizen as is, just to see how it comes out.
This post was edited on 6/1/15 at 8:04 am
Posted on 6/1/15 at 8:05 am to s14suspense
quote:
Sure, I don't know enough about it. It just crossed my mind.
Well clearly something didnt fully convert. So either some of the wheat wasn't crushed properly or there weren't enough enzymes. If I knew what the answer was I could say lesson learned.
Now just to keep the carboy cool in the swamp cooler method.
Posted on 6/1/15 at 8:25 am to Fratastic423
In the past I've run in to my gap being set just ever so slightly wider than it should be for things like wheat and rye. I get a good crush on my base malt, but the rye and wheat pass through with a shitty crush - if one at all.
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