The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Extract Brewing > Brew Day is Soon!!

Reply
 
LinkBack Thread Tools
Old 12-09-2005, 10:00 PM   #1
anthrobe
Feedback Score: 0 reviews
 
anthrobe's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Phoenix, AZ
Posts: 580
Liked 1 Times on 1 Posts

Default Brew Day is Soon!!

Finally got my new wort chiller built. I had asked a question earlier concerning a pre-chiller or not. Well I had some copper pipe left over and decided to make a one. My tap water is Phoenix is hot at around 70 degrees F. I filled my sink with ice and "cold" water and ran a test to see how much the pre-chiller was going to help. With the pre-chiller my temp dropped to 60 degrees. I am pretty surprised. I am now getting ready to run another experiment to see how long it will take a boiling pot of water (wort) to get close to piching temp. I do not want any surprises on brewing day. So for now I am going to attempt my first vanilla bean porter. Below is the recipe.

.63lb. Chocolate Malt
.75 Lb UK Dark Crystal Malt
.50lb Flaked Barely
6.6 lb. Pale Malt Extract
.33oz Galena 60 min
1 oz Cascade 30min
1 oz Tettnang 10min
1 vannila bean - secondary
Wyeast 1098 British Ale

OG - ?
FG 1.014 - 1.010

This will also be my first attempt at using a yeast starter. I got a back of the lightest malt extract that I could. I do have a couple of questions on the starter. What is the best container to do the starter in? What are the ratios between the malt extract and water to use in the starter? This will also be the first time that I have used Wyeast in the smack pack. Isn't the smack pack like a starter anyway? Wish me luck. Sorry for the rambling.

__________________
anthrobe is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2005, 10:34 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,648
Liked 131 Times on 124 Posts

Default

Smack pacs are small starters.

Any pint/quart small necked glass container can be used for a starter, it just needs to be sanitized. Some people actually use canning jars and cover the top with cheese cloth. I've used a growler & a bubbler. I use 1/2 cup of DME in a pint of water. Using extract is best, because that way the growing yeast are eating the same sugars they will in the ferment.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2005, 10:36 PM   #3
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 13 Times on 13 Posts
Likes Given: 3

Default

I use a half gallon jug for starters. Many use half gallon growlers, 2 liter flasks, whatever. If you don't have something that size, then go with what you've got.

I boil a quart of water and add about a cup of DME (~ 6 oz.). Anywhere close to that will get you in the right range.

__________________

[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

El Pistolero is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2005, 10:39 PM   #4
anthrobe
Feedback Score: 0 reviews
 
anthrobe's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Phoenix, AZ
Posts: 580
Liked 1 Times on 1 Posts

Default

Thanks for the info guys, I do have quite a collection of growlers from my pre-brewing days. I will use one of those with an air lock.

__________________
anthrobe is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2005, 10:56 PM   #5
anthrobe
Feedback Score: 0 reviews
 
anthrobe's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Phoenix, AZ
Posts: 580
Liked 1 Times on 1 Posts

Default

Success!! The new wort chiller works great. Went from 215-220F to 80F in 10 minutes. I wonder if varying the flow through the chiller will increase or degrees this time. Looks like I have more work to do.

__________________
anthrobe is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2005, 11:02 PM   #6
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,648
Liked 131 Times on 124 Posts

Default

Flow rate does make some difference, but not much. More is better, but coolant water temperature is more important.

You might want to consider a small amount (2-3 oz.) of lactose. It helps bring out the chocolate and vanilla flavors. Oddly enough, the vanilla will also strengthen the chocolate.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk


Last edited by david_42; 12-09-2005 at 11:04 PM.
david_42 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
New brew schedule... or how to brew with toddlers! (input/advice sought!) Zymurgrafi All Grain & Partial Mash Brewing 56 10-22-2013 05:22 PM
Price to build the Brew Magic Brew system! vanwolfhausen Equipment/Sanitation 14 11-24-2010 05:01 PM
22 quart cooler, 2 4 gallon brew pots: how much can I brew AG? Cugel All Grain & Partial Mash Brewing 9 05-31-2008 09:40 AM
Brew Shop closed. Best yeast to buy for hard apple cider brew? britishbloke Beginners Beer Brewing Forum 8 01-10-2007 02:48 AM