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Started By
Message
re: Homebrewing - Bored at Work, Weekend Recap Thread
Posted on 7/30/12 at 12:13 pm to LSUBoo
Posted on 7/30/12 at 12:13 pm to LSUBoo
quote:
I don't think I'm going to have time to lager anything.
I'm going to brew a Mocktoberfest Ale this weekend with Safale US-05 dry yeast, which is suppose to be similar to a lager yeast (or at least as close as you can get). I plan to ferment at about 62 degrees.
1
Posted on 7/30/12 at 12:41 pm to RedHawk
quote:
Primary Fermentation (# of Days & Temp): 14 @ 50
Additional Fermentation: 28 @ 35
Secondary Fermentation (# of Days & Temp): 3 @ 62
That sound about right for a lager?
Posted on 7/30/12 at 12:44 pm to s14suspense
I guess. The more I read about lager yeast, the less time I think is necessary for lagering. The reason people historically lagered beer was to get rid of the terrible off flavors. New/ more refined yeast apparently don't need as long. So it certainly wouldn't hurt to lager for a month, but I don't think it is terribly necessary.
Also, in your list the secondary fermentation would come right after the primary, then you would transfer and lager for 28 days.
Also, in your list the secondary fermentation would come right after the primary, then you would transfer and lager for 28 days.
Posted on 7/30/12 at 12:48 pm to Fratastic423
quote:
Also, in your list the secondary fermentation would come right after the primary, then you would transfer and lager for 28 days.
Ok so let it rise up for a few days after primary then crash/lager for a month?
Posted on 7/30/12 at 1:20 pm to s14suspense
quote:
Ok so let it rise up for a few days after primary then crash/lager for a month?
Correct.
Posted on 7/30/12 at 1:50 pm to Fratastic423
I've been doing research in Denver for my next brew. I'll definitely try a Graham Cracker Porter I had yesterday and at the Denver Brewfest on Friday. The brewer told me he added graham cracker spices (honey, molasses, cinnamon and vanilla extract) to the mash and 10 minutes from boil finish.
At home in the secondary @ 50 degrees is my Belgian Dubbell. It will have 1 more week when I get home (2 weeks primary, 3 weeks secondary) before I bottle and add more yeast and age for 3 mos minimum. I actually cultured the yeast for this from a bottle of Westmalle.
At home in the secondary @ 50 degrees is my Belgian Dubbell. It will have 1 more week when I get home (2 weeks primary, 3 weeks secondary) before I bottle and add more yeast and age for 3 mos minimum. I actually cultured the yeast for this from a bottle of Westmalle.
Posted on 7/30/12 at 2:05 pm to Zappas Stache
quote:
At home in the secondary @ 50 degrees is my Belgian Dubbell. It will have 1 more week when I get home (2 weeks primary, 3 weeks secondary) before I bottle and add more yeast and age for 3 mos minimum. I actually cultured the yeast for this from a bottle of Westmalle.
Nice, I haven't made a big Belgian in a while. Need to get on that.
Posted on 7/30/12 at 2:18 pm to Fratastic423
quote:
Nice, I haven't made a big Belgian in a while. Need to get on that.
I had a lot of Meh dubbells this past weekend. I think I need to get a bottle of westmalle to refresh my memory on what a good dubbell should be like.
Posted on 7/30/12 at 2:53 pm to s14suspense
I moved my citrus wheat from primary to secondary on Saturday. Smelled really really good. Very excited about it. Beautiful color and a great citrus smell.
Posted on 7/30/12 at 2:59 pm to Fratastic423
quote:
Nice, I haven't made a big Belgian in a while. Need to get on that.
My first try at a belgian. Finally have a large enough fermentation fridge to age bottles in for 3 months and have room for a carboy of another brew. So far so good.
Posted on 7/30/12 at 3:09 pm to s14suspense
Just found a recipe for Pliny the Elder
LINK
LINK
quote:
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale Yeast
Posted on 7/30/12 at 3:15 pm to BugAC
quote:
Just found a recipe for Pliny the Elder
I brewed that last year. I think I bumped up the hops by 30%. Turned out great and aged very, very well. Was probably at it's best 4 mos after bottling.
Posted on 7/30/12 at 3:27 pm to Zappas Stache
quote:
Zappas Stache
When it says to add hops at 0 mins of the boil? Is this just adding hops at the end during the wort cool down period?
Posted on 7/30/12 at 3:28 pm to BugAC
quote:
When it says to add hops at 0 mins of the boil? Is this just adding hops at the end during the wort cool down period?
Correct.
Often called "flameout addition"
Posted on 7/30/12 at 6:04 pm to Fratastic423
kegged my imperial stout yesterday. wound up about 10% abv. still need to go grab some maker's and soak my oak chips to throw in...
thinkin i might give that pliney clone a go next..
thinkin i might give that pliney clone a go next..
Posted on 7/30/12 at 8:12 pm to Zappas Stache
This thread made me so thirsty
Posted on 7/30/12 at 9:13 pm to Rouge
quote:
Posted by Rouge
This thread made me so thirsty
I'll get with you next week. I have $250 of beer I'm hauling back. How was the Deep Ellum Brewery tour? We're gonna do that when it cools off...,,in late October.
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