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Started By
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End of the Week Homebrew Thread
Posted on 10/27/11 at 8:18 am
Posted on 10/27/11 at 8:18 am
I brewed an extract beer with my dad yesterday. I forgot how easy the process is once you have been doing all-grain for a while.
I did do the unthinkable though....used ice to cool it down and add some water to it. Probably not the best idea but I was lazy.
Fermenting away nicely this morning. A little background on the beer- my dad wants to take the portable kegerator on the train to Bama next weekend so we needed to brew a beer for him. Coincidentally, Zymurgy had an article about quick fermenting beers. I had bought some basic stuff on Tuesday and we were able to pick a English Summer Ale recipe that should be a nice session beer. Low gravity (1032) but I added a little more extract than called for. Should be finished fermenting by Saturday, cold crash the hell out of it, then force carbonate for his trip on Friday.
I did do the unthinkable though....used ice to cool it down and add some water to it. Probably not the best idea but I was lazy.
Fermenting away nicely this morning. A little background on the beer- my dad wants to take the portable kegerator on the train to Bama next weekend so we needed to brew a beer for him. Coincidentally, Zymurgy had an article about quick fermenting beers. I had bought some basic stuff on Tuesday and we were able to pick a English Summer Ale recipe that should be a nice session beer. Low gravity (1032) but I added a little more extract than called for. Should be finished fermenting by Saturday, cold crash the hell out of it, then force carbonate for his trip on Friday.
3
Posted on 10/27/11 at 8:20 am to Fratastic423
That's a quick turnaround. Should make for a good session beer for the train though. 
Posted on 10/27/11 at 8:29 am to Fratastic423
I've used ice, but I made it with water I boiled and then froze in an airtight container. Also used cold water too....A few years ago, before I was taught any better, I always added cool water from the tap. From what I understand, right after the boil, the wort is still hot enough to kill of anything bad in there. I believe I read that the magic temp is around 180. So, I guess as long as you aren't introducing tap water at a temp below that, you'll probably fine.
I tend to get lazy by the cool down stage of the process also. probably has something to do with the refreshments consumed during the time leading up to that. :)
I tend to get lazy by the cool down stage of the process also. probably has something to do with the refreshments consumed during the time leading up to that. :)
Posted on 10/27/11 at 8:32 am to Boudreaux35
quote:
So, I guess as long as you aren't introducing tap water at a temp below that, you'll probably fine.
Really? I have always thought that adding tap water to top off was fine. We did that as well last night.
And to be honest if I am brewing extract, I always do that if I am not doing a full volume boil. Also - I moved my barley wine into the secondary last night as well. OG: 1.103 FG: 1.023. Still has a lot of alcohol heat taste and aroma. So that will sit for a while.
Posted on 10/27/11 at 8:44 am to Fratastic423
quote:
Really? I have always thought that adding tap water to top off was fine.
I've always gone and bought the 99c gallon jugs for brews but have read that tap water wouldn't be a problem either. I think next time I'm just going to re-fill some gallon jugs for a simple recipe and see how it turns out.
Posted on 10/27/11 at 9:21 am to Fratastic423
quote:
I did do the unthinkable though....used ice to cool it down and add some water to it. Probably not the best idea but I was lazy.
Don't listen to ice haters. Before I went no-chill, I used to freeze tap water in sanitized tupperware. Once I got the wort down to about 120, I'd dump in two giant blocks of ice to get down <80 in a minute or two. Never had a problem with any of it.
Keep us updated on how the quick turnaround works. I've done 13 days with an OG of 1.038, but never something as quick as your schedule.
This post was edited on 10/27/11 at 9:22 am
Posted on 10/27/11 at 9:27 am to BottomlandBrew
quote:
Keep us updated on how the quick turnaround works. I've done 13 days with an OG of 1.038, but never something as quick as your schedule.
I've done this once before. St. Patrick's day crept up on my this past year and I brewed a small batch of Irish Stout from start to finish in 6 days I think. I think it all depends on the style of beer you are brewing and the yeast. Everything has to be simple and flocculate real well.
quote:
Don't listen to ice haters. Before I went no-chill, I used to freeze tap water in sanitized tupperware. Once I got the wort down to about 120, I'd dump in two giant blocks of ice to get down <80 in a minute or two. Never had a problem with any of it.
Yesterday we did a partial boil, so only like 3 gallons. I had started with a immersion chiller but after 5 mins I got bored and dumped probably 2-3 lbs of ice in. Basically stirred it up and it was below 70.
Posted on 10/27/11 at 11:18 am to Fratastic423
Glad y'all got to brew something for the train. Sounds like it'll be good. As long as everything stays clean. I've always went with an ice bath but I'm glad to hear that other methods work well too.
Posted on 10/29/11 at 4:30 pm to s14suspense
Bump for Update. I just put the carboy into the chill chest to cold crash it. The beer completely fermented out all the way down to 1.003. It is really lite body but has a pretty good taste. You could take down pitchers of this beer, which is good as it is only going to be 4%. I will update again once I carbonate it and taste it again then.
I brewed another beer today. I brewed a Vienna ESB, using 90% Vienna malt with some Crystal 55L and Brown Malt. Then used Willamette and Styrian Goldings as the hops and Nottingham Yeast. Ended at 1.062.
I brewed another beer today. I brewed a Vienna ESB, using 90% Vienna malt with some Crystal 55L and Brown Malt. Then used Willamette and Styrian Goldings as the hops and Nottingham Yeast. Ended at 1.062.
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