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re: Homebrewing Thread: Volume II
Posted on 2/1/19 at 7:46 am to GeauxPack81
Posted on 2/1/19 at 7:46 am to GeauxPack81
quote:
I made my recipe on an excel spreadsheet I created. Also used brewersfriend to confirm my numbers.
If you feel like spending the money, get beersmith. It's a computer program you can use for recipe creation, brew session, etc... I discovered beersmith after my 4th batch of beer and i love it.
1
Posted on 2/1/19 at 7:55 am to Bro Dad
Posted on 2/1/19 at 11:44 am to The Estimator
quote:
When I add frozen fruit, I pasteurize it the day I rack onto it in secondary.
i have thrown frozen and fresh fruit straight in to beer and never had any infection. Posted on 2/1/19 at 11:49 am to BugAC
i ended up upgraded to BS3. it seems more intune than the Bru'n water spread sheet, and it calcs your salts for you. so looks like i dont need any other spreadsheet from now on.
But i do agree with the guy that i talked to on here about the cataloging of recipes.
I now have created a "recipe" folder with the base recipes, then a brew day folder with a cop of the particular recipe i brewed for that day.
But i do agree with the guy that i talked to on here about the cataloging of recipes.
I now have created a "recipe" folder with the base recipes, then a brew day folder with a cop of the particular recipe i brewed for that day.
Posted on 2/1/19 at 12:33 pm to CarRamrod
I think I've made my first IPL and it was by accident. Brewed an IPA last weekend and brought it inside to ferment with S-05, but I forgot to keep the door cracked to the little bathroom it was fermenting in and the room stayed mid 50's all week. I checked the gravity last night and surprisingly the S-05 had done some decent work at those temperatures. It's far enough down to raise it for the D-rest.
Posted on 2/1/19 at 1:15 pm to BottomlandBrew
opinion needed:
going to brew up a new beer tomorrow. I installed a thermister in my closet (where i put my fermenter) to monitor the tmperature. currently the closet is ~66 degrees. I've read a couple places that enviroment temperature may be too high since the fermentation would be up to 10 degrees higher.
my first thought would be to fill an ice chest with water and put the carboy in it to kind of regulate the temperature better. I don't have a old/spare fridge to use.
going to brew up a new beer tomorrow. I installed a thermister in my closet (where i put my fermenter) to monitor the tmperature. currently the closet is ~66 degrees. I've read a couple places that enviroment temperature may be too high since the fermentation would be up to 10 degrees higher.
my first thought would be to fill an ice chest with water and put the carboy in it to kind of regulate the temperature better. I don't have a old/spare fridge to use.
Posted on 2/1/19 at 1:16 pm to BottomlandBrew
i have had an ale fermenting in the garage for the past week using 05 too. my temps have stayed between 45-55
my temps have stayed between 45-55 This post was edited on 2/1/19 at 1:17 pm
Posted on 2/1/19 at 1:20 pm to mchias1
quote:you can use a swamp cooler like you said.
opinion needed:
going to brew up a new beer tomorrow. I installed a thermister in my closet (where i put my fermenter) to monitor the tmperature. currently the closet is ~66 degrees. I've read a couple places that enviroment temperature may be too high since the fermentation would be up to 10 degrees higher.
my first thought would be to fill an ice chest with water and put the carboy in it to kind of regulate the temperature better. I don't have a old/spare fridge to use.
but i have had plenty ofr great beers ferment inside my house of 69-75 durring the summer when im out of rrom in my fermentation chamber.
IMO with hoe the temp is, just leave it in your garage or outside ( covered with a blanket or something to protect it from light. ) It will be fine. Why type of beer/yeast. a few styles need temp control.
Posted on 2/1/19 at 1:47 pm to CarRamrod
1 gal recipe with 1lb white wheat and 1 lb pilsner ale using US-05
This post was edited on 2/1/19 at 1:48 pm
Posted on 2/1/19 at 2:02 pm to mchias1
05 ferments well. i wouldnt worry about the temp fluctuation.
Posted on 2/1/19 at 2:06 pm to CarRamrod
thanks. still figuring things out.
my first beer was a blonde I brewed 4 weeks ago. Fermented for 2 and in bottles for 2 now. Opened one last night and it was like drinking a dry Chardonnay. The wife likes white wine and said she'd drink the rest. I couldn't drink it however. Trying to do what I can to keep the Wheat from going the same route.
my first beer was a blonde I brewed 4 weeks ago. Fermented for 2 and in bottles for 2 now. Opened one last night and it was like drinking a dry Chardonnay. The wife likes white wine and said she'd drink the rest. I couldn't drink it however. Trying to do what I can to keep the Wheat from going the same route.
Posted on 2/1/19 at 2:20 pm to mchias1
well half of your grist is wheat. so it is going to be pronounced. if this is the same thing you brewed dont know if you are gonna get it any less dry.
Posted on 2/1/19 at 7:06 pm to mchias1
You're fine at ambient there for a 1 gallon batch with s05.
Posted on 2/1/19 at 9:54 pm to BottomlandBrew
I love my creeper stalker that goes through my posts and downvotes.
Posted on 2/2/19 at 9:47 am to CarRamrod
When transferring the wort from kettle to carboy do y'all use a filter?
Posted on 2/2/19 at 11:47 am to mchias1
For heavy hopped beers I'll pump through a sieve if I can. But it is not required. Your best thing to do is cold crash after fermentation
Posted on 2/2/19 at 12:22 pm to mchias1
Posted on 2/3/19 at 2:46 pm to BottomlandBrew
Brew Day today. My Praline Porter. Just killed the keg of Letitia.
Posted on 2/3/19 at 2:52 pm to GeauxPack81
A nut beer is on my list of things to try. When/how do you add the pecans to the process?
Posted on 2/3/19 at 3:26 pm to mchias1
This is my first attempt at a beer with nut flavor. I researched alot on the topic. From everything I have read, attempting to get the oils out of the pecans is a lot of work. You have to roast the pecans multiple times and place them in paper bags to try and ring the oils out.... This is my 6th beer I think. I just decided to use pecan extract just wasn't willing to put the time in effort to improve the beer minimally... Added lactose and Molasses, but not going to add pecan and vanilla extract till the secondary
just wasn't willing to put the time in effort to improve the beer minimally... Added lactose and Molasses, but not going to add pecan and vanilla extract till the secondaryThis post was edited on 2/3/19 at 3:27 pm
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