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Started By
Message
Homebrewing - Weekend Recap
Posted on 8/6/12 at 9:02 am
Posted on 8/6/12 at 9:02 am
What's everyone got fermenting after what turned out to be a decent weekend for brewing? I know that HoustonTiger (whatever her name is on here) has her first batch fermenting. Anyone else?
I brewed my beer for Oktoberfest - a German Schwarzbier. Hopefully the old yeast I bought on the cheap from Brewstock took off in the starter I made for it. I pitched last night and will hit it with some more O2 this evening to hopefully help it out a little. It's a fairly small beer at only 1048 so I am confident that it will take off.
My next beer is going to be a really light beach worthy beer. I have about 7 lbs of 2-row and 5 lbs of pilsner that should work out well to make a beer that is poundable at the beach.
I brewed my beer for Oktoberfest - a German Schwarzbier. Hopefully the old yeast I bought on the cheap from Brewstock took off in the starter I made for it. I pitched last night and will hit it with some more O2 this evening to hopefully help it out a little. It's a fairly small beer at only 1048 so I am confident that it will take off.
My next beer is going to be a really light beach worthy beer. I have about 7 lbs of 2-row and 5 lbs of pilsner that should work out well to make a beer that is poundable at the beach.
8
Posted on 8/6/12 at 9:06 am to Fratastic423
quote:
make a beer that is poundable at the beach.
A worthy goal!
Posted on 8/6/12 at 9:14 am to Kim Jong Ir
I tasted my first all-grain beer friday. it's only been bottling for almost 2 weeks.
So far, its not good. Which has me concerned. I know i should just give it time. But my next all-grain ingredients come in tomorrow.
I brewed the AHS Summer Crisp IPA
AHS Summer Crisp IPA
I will have to post the recipe when i get home tonight. I may post my brew day steps, what happened to find out ways i may have messed up.
On the other hand, it could just take some time.
The taste is pretty harsh. The malt flavor is very faint. I think the total grain bill was 10.75 lbs. The taste is pretty dry. My OG was 1.054 (recipe called for 1.058) and my FG was 1.008 (recipe called for 1.012). So i have a dry taste, little malt character, and a hop punch, that tastes very blunt and harsh. Not like it is to hoppy, but i guess sharp would be a good word to describe it.
I'm confident there is no infection or anything. I think maybe my mash efficiency (which came out to 70% if i did it right) might have been the culprit.
So far, its not good. Which has me concerned. I know i should just give it time. But my next all-grain ingredients come in tomorrow.
I brewed the AHS Summer Crisp IPA
AHS Summer Crisp IPA
I will have to post the recipe when i get home tonight. I may post my brew day steps, what happened to find out ways i may have messed up.
On the other hand, it could just take some time.
The taste is pretty harsh. The malt flavor is very faint. I think the total grain bill was 10.75 lbs. The taste is pretty dry. My OG was 1.054 (recipe called for 1.058) and my FG was 1.008 (recipe called for 1.012). So i have a dry taste, little malt character, and a hop punch, that tastes very blunt and harsh. Not like it is to hoppy, but i guess sharp would be a good word to describe it.
I'm confident there is no infection or anything. I think maybe my mash efficiency (which came out to 70% if i did it right) might have been the culprit.
This post was edited on 8/6/12 at 9:14 am
Posted on 8/6/12 at 9:15 am to Fratastic423
quote:
Anyone else?
Bottle the 2012 Holiday Mead... 31 bombers in total got packed away to wait for Christmas. Well, a few might not make it that long.
Posted on 8/6/12 at 9:21 am to BugAC
quote:
The taste is pretty harsh. The malt flavor is very faint. I think the total grain bill was 10.75 lbs. The taste is pretty dry. My OG was 1.054 (recipe called for 1.058) and my FG was 1.008 (recipe called for 1.012). So i have a dry taste, little malt character, and a hop punch, that tastes very blunt and harsh. Not like it is to hoppy, but i guess sharp would be a good word to describe it.
I'm confident there is no infection or anything. I think maybe my mash efficiency (which came out to 70% if i did it right) might have been the culprit.
The 1008 FG is what would make it taste dry rather than your 70% efficiency, which is really good for your first go at it. If the beer was supposed to be 1058 and you got 1054 I would call that a success.
There are a multitude of reasons why it would lack malt character. Maybe mash temp was low so you lack some unfermentable sugars, the malt bill is not setup for a malt backbone (looking at the website it says only a 1/2 lb of specialty grains, so that isn't much to hide behind flavor wise), fermentation temp was high which would lead to some odd yeast flavors. All of those are just speculative ideas though.
You will figure it out. All of us have made beers we aren't happy with.
Posted on 8/6/12 at 9:44 am to Fratastic423
We transferred the Chocolate Hazelnut porter to the barrel for a week or so of aging.
I had filled the barrel up with hot water a day before and tasted some of it when I was emptying it out. The water smelled like bourbon but tasted like Vanilla. I'm excited for the beer in there.
I had filled the barrel up with hot water a day before and tasted some of it when I was emptying it out. The water smelled like bourbon but tasted like Vanilla. I'm excited for the beer in there.
Posted on 8/6/12 at 9:46 am to Fratastic423
I kegged up my sake cider, replaced all my beer lines in the keezer, and hit up Brewstock for few yeasts on the cheap and my barrel stand.
Posted on 8/6/12 at 9:49 am to BottomlandBrew
Does anyone know if Marcello's has beer tubing? I need to get a few new pieces and don't want to order online if I don't have to.
Posted on 8/6/12 at 9:49 am to s14suspense
quote:
I'm excited for the beer in there.
So am I.
My saison for that event seems infected with Brett, but I don't think that is a bad thing. I wonder if I didn't clean something out well enough and left some brett in the carboy or tubing. It's really interesting, so I am curious as to how the "sophisticated" people going to that event will react to a slightly sour beer.
Posted on 8/6/12 at 9:50 am to LSUBoo
quote:
Does anyone know if Marcello's has beer tubing? I need to get a few new pieces and don't want to order online if I don't have to.
Nope, or at least not that I have seen. Catering Kegs has some but it is kind of pricey, so depending on how much you need it may or may not be worth it.
Posted on 8/6/12 at 9:53 am to Fratastic423
quote:
Maybe mash temp was low so you lack some unfermentable sugars
I think this was my problem. My temp was at 152, which was the target, when i mashed in. However, after about 10 minutes, i dropped down to 148, and after that i was at 145. I measured at different spots and it was low, so i added some boiling water to bring the temps up to 150. Had to do that twice. This was my biggest concern when i was brewing. I think i heated up my mash tun too quickly.
quote:
the malt bill is not setup for a malt backbone
Noticed this too.
quote:
ermentation temp was high which would lead to some odd yeast flavors.
No odd yeast flavors. I actually believe the yeast character was cleaner on this one, compared to my extract brews.
Posted on 8/6/12 at 9:53 am to BugAC
quote:
BugAC
What yeast did you use and what were the IBU's?
Posted on 8/6/12 at 9:54 am to LSUBoo
quote:
Does anyone know if Marcello's has beer tubing? I need to get a few new pieces and don't want to order online if I don't have to.
I just always use the Tygon stuff you can get at Lowes.
Posted on 8/6/12 at 9:55 am to Fratastic423
quote:quote:
I'm excited for the beer in there.
So am I.
Yeah, we went ahead and ordered another kit so we hopefully won't have to ration this first one too much for competitions and such.
Posted on 8/6/12 at 9:55 am to swampdawg
quote:
What yeast did you use and what were the IBU's?
Wyeast Greenbelt. It was a new yeast they worked in conjuction with AHS.
IBU's are around 65 i think.
Posted on 8/6/12 at 9:56 am to BugAC
quote:
I think this was my problem. My temp was at 152, which was the target, when i mashed in. However, after about 10 minutes, i dropped down to 148, and after that i was at 145. I measured at different spots and it was low, so i added some boiling water to bring the temps up to 150. Had to do that twice. This was my biggest concern when i was brewing. I think i heated up my mash tun too quickly.
What are you mashing in? Really strange that it is dropping so quickly.
Posted on 8/6/12 at 9:57 am to BugAC
quote:
it's only been bottling for almost 2 weeks.
How was the carbonation so far?
I definitely agree that 1/2 lb of Crystal 20 is not going to provide much malt flavor, HOWEVER, I have also learned that the carbing process is going to change the flavor some. Also, the bitterness is also something that changes over time, for the good or bad. You probably know, but when a top IPA comes out, its best to have it fresh. Maybe in this case, a little time will help to mellow yours.
Posted on 8/6/12 at 9:58 am to swampdawg
quote:
What are you mashing in? Really strange that it is dropping so quickly.
He's got the Austin all grain kit, so round drink coolers.
Speaking of... I got myself a 10 gal Homedepot water cooler. Might not be far from setting it up for all grain this year.
Posted on 8/6/12 at 9:58 am to BugAC
quote:
IBU's are around 65 i think.
65 IBU's : 1.054 OG; I think you probably have an overly bitter beer on your hands. This ratio is out of balance and the excessive bitterness will really show up if it finishes dry (which it apparently did).
Posted on 8/6/12 at 10:00 am to s14suspense
quote:
What are you mashing in? Really strange that it is dropping so quickly.
He's got the Austin all grain kit, so round drink coolers.
Well then I am stumped. I have no idea why the mash temp would drop so dramatically. It does not make sense to me.
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