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Message
Homebrewing: All-Grain Update
Posted on 7/16/12 at 8:21 am
Posted on 7/16/12 at 8:21 am
As some of you may know, i made my first all-grain beer last sunday. Lots of panic from my end came about, but in the end, everything was ok.
I brewed AHS Summer Crisp IPA
I measured my FG friday and sunday, i'm at 1.008!!! I've never had my FG get that low before, but that could be due to brewing extract. So my abv is at 6%.
I tasted my brew after i measured the gravity. Fruity aroma and very clean taste. It just tastes much cleaner than my previous brews. Today, i will be dry hopping with .5 oz herbrucker and .5 oz. Kent golding and lowering my fermentation temps for about a week, then its on to bottling.
I brewed AHS Summer Crisp IPA
I measured my FG friday and sunday, i'm at 1.008!!! I've never had my FG get that low before, but that could be due to brewing extract. So my abv is at 6%.
I tasted my brew after i measured the gravity. Fruity aroma and very clean taste. It just tastes much cleaner than my previous brews. Today, i will be dry hopping with .5 oz herbrucker and .5 oz. Kent golding and lowering my fermentation temps for about a week, then its on to bottling.
This post was edited on 7/16/12 at 8:22 am
1
Posted on 7/16/12 at 8:59 am to BugAC
Do I remember correctly that you used US05?
This post was edited on 7/16/12 at 9:12 am
Posted on 7/16/12 at 9:23 am to Boudreaux35
quote:
Do I remember correctly that you used US05?
Didn't have to. My Wyeast Greenbelt starter took off when i poured it in my fermenter. I had little to no reaction in my starter flask, but once i poured it, the yeast got active.
Posted on 7/16/12 at 10:06 am to BugAC
I don't know anything about that yeast, so I can't comment. I read your original report on the brew and it seems like you had a concern with possible low mash temps. That could be attributable to your high attentuation. Lower temps result in more fermentable sugars. It also results in a drier beer though, which is "less undesirable" in an IPA or higher ABV APA.
Just curious, why are you planning on lowering the fermentation temps at this time? From what I've read, as fermentation goes, you usually allow the temps to rise.
Just curious, why are you planning on lowering the fermentation temps at this time? From what I've read, as fermentation goes, you usually allow the temps to rise.
Posted on 7/16/12 at 10:10 am to Boudreaux35
quote:
Just curious, why are you planning on lowering the fermentation temps at this time? From what I've read, as fermentation goes, you usually allow the temps to rise.
Well fermentation is at it's ideal point. I'm racking to my secondary tonight, and will dry hop, and will lower the temps to clear up my brew.
Posted on 7/16/12 at 12:41 pm to BugAC
quote:
Well fermentation is at it's ideal point. I'm racking to my secondary tonight, and will dry hop, and will lower the temps to clear up my brew.
Don't lower it yet. You should let it ride at fermentation temp for a while longer (or a little higher). This will allow the yeast to clean up any potential off flavors and will allow the aroma to be more effectively absorbed from the dry hopping. Dry hopping a cold beer is not very effective. Just dry hop it at 70 for a week and then cold crash it.
What hops did you use in the boil?
Posted on 7/16/12 at 12:53 pm to swampdawg
quote:
What hops did you use in the boil?
1/2 oz kent golding, 1/2 ounce hersbrucker, 1 oz. Magnum
quote:
Don't lower it yet. You should let it ride at fermentation temp for a while longer (or a little higher). This will allow the yeast to clean up any potential off flavors and will allow the aroma to be more effectively absorbed from the dry hopping
Ah, ok. I'll keep it at 70.
Posted on 7/16/12 at 1:38 pm to swampdawg
quote:
Don't lower it yet. You should let it ride at fermentation temp for a while longer (or a little higher). This will allow the yeast to clean up any potential off flavors and will allow the aroma to be more effectively absorbed from the dry hopping
I concur. I always let my temps rise in the secondary up to 75 or so vs. 65-68 in primary.
Posted on 7/16/12 at 1:40 pm to Zappas Stache
quote:
I concur. I always let my temps rise in the secondary up to 75 or so vs. 65-68 in primary.
I plan on doing this. When do i lower my temps to clear up my beer? I typically like to lower my beers in the secondary to clear them up a bit.
Also, how long do i let my beer sit at 72-75?
Posted on 7/16/12 at 1:50 pm to BugAC
quote:
Also, how long do i let my beer sit at 72-75?
I generally keep it in the secondary for a week to 10 days. But it depends on when I get time to bottle. I've kept it in the secondary for 3 weeks. I never drop the temp to "clear up" my beer if its an Ale like IPA, PA or Stout. And I've never had what I consider hazy beer. If its a belgian brew or a pilsner/lager then you have to drop the temp.
Posted on 7/16/12 at 2:35 pm to Zappas Stache
quote:
I generally keep it in the secondary for a week to 10 days. But it depends on when I get time to bottle. I've kept it in the secondary for 3 weeks.
Me too. I will usually dry hop for at least a week.
quote:
I never drop the temp to "clear up" my beer if its an Ale like IPA, PA or Stout.
I generally only do this to drop any remaining hop particles or yeast out of suspension. It is by no means necessary, however.
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