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Message
re: Homebrewing: In-Process Thread
Posted on 12/25/14 at 7:32 pm to bigberg2000
Posted on 12/25/14 at 7:32 pm to bigberg2000
Brewed a mosaic ipa today. It's a lot more dank and less fruity pebbles than citra; hope it comes out ok
0
Posted on 12/27/14 at 11:01 am to s14suspense
I bought one of these last year and it works great. That jet burner is a beast.
Posted on 12/27/14 at 1:56 pm to Zappas Stache
I know Zappa. That's why I've been asking you about it all year.
About to go brew on it again. RIS.
About to go brew on it again. RIS.
Posted on 12/27/14 at 5:14 pm to BugAC
Hell if I know. Honestly I'm very bad at storing beer for more than two years because I drink it before then. As I understand it cellars are the same temperature year round which makes them predictable. So my suggestion would be keep your beers in the most predictable environment. Cold slows down changes so if you want changes to occur more quickly keep them in the warmer environment.
I guess if you're trying to compare vertical tastings to those of other beer nerds you'd need to know what the temperature other beer nerds are cellaring at. Personally I'm not a beer nerd; I'm a brewer so I'm not worth much on these questions.
I guess if you're trying to compare vertical tastings to those of other beer nerds you'd need to know what the temperature other beer nerds are cellaring at. Personally I'm not a beer nerd; I'm a brewer so I'm not worth much on these questions.
Posted on 12/27/14 at 7:06 pm to s14suspense
Brewing an imperial porter to throw in the barrel right now. 4 ounces short of 20 pounds of grain.
Posted on 12/27/14 at 9:52 pm to BMoney
What's your preboil volume from that mash?
Posted on 12/27/14 at 10:47 pm to BottomlandBrew
quote:
What's your preboil volume from that mash?
Collected about 7.25 gallons of wort for a 90 minute boil. Ended up with 5.25 gallons in the fermentor.
Posted on 12/28/14 at 12:31 pm to BottomlandBrew
Did this yesterday with ~25lbs grain and 7.5 gallons of water.
Posted on 12/28/14 at 9:51 pm to s14suspense
I brewed today before the rain came. A Rye Strong Ale to pput in a new rye whiskey barrel.
Posted on 12/28/14 at 10:11 pm to Fratastic423
Well isn't that fancy looking.
Posted on 12/28/14 at 10:13 pm to s14suspense
I'm still fooling with it. The control panel isn't pictured in that photo as I think I'm boiling there. The panel doesn't work the way I want it to ag the moment
Posted on 12/29/14 at 1:13 pm to Fratastic423
So, finally got a starter brew kit and going to take the leap to brew within a week or so.
Anything critical to know? Read a lot of this thread and all the links in the OP, also trying to read the How to Brew book. Sterilization seems to be the huge issue, any tips on how everyone does it? Say just a spare icechest or is there a better method? Went to Brewstock and got a bottle of StarSan instead of what came with the kit.
ETA: was gifted an extract kit from LA Homebrew as well. It is a wheat beer. Would love to have done a pale ale, but I guess this should work.
Anything critical to know? Read a lot of this thread and all the links in the OP, also trying to read the How to Brew book. Sterilization seems to be the huge issue, any tips on how everyone does it? Say just a spare icechest or is there a better method? Went to Brewstock and got a bottle of StarSan instead of what came with the kit.
ETA: was gifted an extract kit from LA Homebrew as well. It is a wheat beer. Would love to have done a pale ale, but I guess this should work.
This post was edited on 12/29/14 at 1:17 pm
Posted on 12/29/14 at 2:03 pm to fightin tigers
First, read the basic parts of How to Brew. You can skip the all-grain portions of the book for now.
Sanitation is critical, but it's not as big of a deal as most new brewers think it is. It's pretty easy to sanitize everything.
Most important thing to know to make good beer, IMO, is that happy yeast makes good beer. Your beer is alive and you want to make your yeast comfortable. Temperature is the most critical thing you need to worry about at this stage. If the yeast says to ferment at 66-68, listen to those directions. Pitching rates, mash temps, and all that other good stuff that affect yeast can come be worked on later.
Once you have the beer in the fermenter, step away. Forget about it. Come back in a week.
Sanitation is critical, but it's not as big of a deal as most new brewers think it is. It's pretty easy to sanitize everything.
Most important thing to know to make good beer, IMO, is that happy yeast makes good beer. Your beer is alive and you want to make your yeast comfortable. Temperature is the most critical thing you need to worry about at this stage. If the yeast says to ferment at 66-68, listen to those directions. Pitching rates, mash temps, and all that other good stuff that affect yeast can come be worked on later.
Once you have the beer in the fermenter, step away. Forget about it. Come back in a week.
Posted on 12/29/14 at 2:19 pm to BottomlandBrew
I get the idea of too high of temperature for fermenting being an issue, is the same true for too low of temp?
The beer I am making says 60-72, which should be easy to do right now. However, I often have the house down below 60, if the wife isn't home. Will this produce off taste as well, especially if it calls for a 70 degree target, or does it just not ferment?
The beer I am making says 60-72, which should be easy to do right now. However, I often have the house down below 60, if the wife isn't home. Will this produce off taste as well, especially if it calls for a 70 degree target, or does it just not ferment?
This post was edited on 12/29/14 at 2:30 pm
Posted on 12/29/14 at 2:22 pm to fightin tigers
Let's get litz !
Posted on 12/29/14 at 3:14 pm to fightin tigers
Low temps won't throw off the bad tasting/harsh flavors you get from high temps, but low temps do have their own problems. Cold yeast doesn't work as fast and like to quit working early, especially if you aren't pitching enough yeast. They also won't clean up some by-products of fermentation like they're supposed to.
For your first brew, keep it simple. If your yeast temp range is 60-72, your ideal temperature would probably be around 64-65 ambient. If you want to get crazy, you can do 64-65 ambient for 96 hours, then ramp it up to 68-70. for a few more days. After that you can kind of keep it at whatever.
What's going on in the first 0-48 hours is basically a giant asexual orgy where the yeast are rapidly reproducing and munching on hors d'oeuvres. This is the most critical stage for temps and when most high-temp off flavors are produced. If things get too hot, things get messy. Too cold and the yeast doesn't feel like reproducing or eating.
At 48-96 hours, the yeast have stopped fricking themselves and pulled up their chairs to the buffet line to join in a celebratory feast. After 96 hours, the cleaning crew is going to come in and clean up all the fun byproducts from the orgy and feast.
As a side note, I realized writing this I have no idea how to treat yeast and subject-verb agreement (is/are?), so if any scholar knows the answer, feel free to educate.
For your first brew, keep it simple. If your yeast temp range is 60-72, your ideal temperature would probably be around 64-65 ambient. If you want to get crazy, you can do 64-65 ambient for 96 hours, then ramp it up to 68-70. for a few more days. After that you can kind of keep it at whatever.
What's going on in the first 0-48 hours is basically a giant asexual orgy where the yeast are rapidly reproducing and munching on hors d'oeuvres. This is the most critical stage for temps and when most high-temp off flavors are produced. If things get too hot, things get messy. Too cold and the yeast doesn't feel like reproducing or eating.
At 48-96 hours, the yeast have stopped fricking themselves and pulled up their chairs to the buffet line to join in a celebratory feast. After 96 hours, the cleaning crew is going to come in and clean up all the fun byproducts from the orgy and feast.
As a side note, I realized writing this I have no idea how to treat yeast and subject-verb agreement (is/are?), so if any scholar knows the answer, feel free to educate.
Posted on 12/29/14 at 3:26 pm to BottomlandBrew
Thanks for the info, I feel I need a cigarette after reading your post.
Posted on 12/29/14 at 4:10 pm to fightin tigers
quote:
LA Homebrew as well. It is a wheat beer. Would love to have done a pale ale, but I guess this should work
call/email Keith over at LAHomebrew. I can almost guarantee you he will exchange it for a kit that you want.
His west coast pale ale, 'Chico's Pale Ale', is excellent.
Posted on 12/29/14 at 4:13 pm to LSUGrad00
quote:
call/email Keith over at LAHomebrew. I can almost guarantee you he will exchange it for a kit that you want.
If I head up to BR before brewing I may do this. Not sure if I make it that way in the next week or two though.
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