estoppel

Recipes 

Of course bubbles and krausen are signs of active fermentation but the lack thereof is not proof that fermentation has stopped. Especially, in the later stages of fermentation you really can not tell conclusively without a hydrometer.

Generally though, if you have any doubt and no hydrometer, wait another week. It won't hurt your beer. In all of my years of brewing, I have never had a stuck fermentation.

blueyes

Recipes 

Just wondering if anyone has done a Brew House kit lately? Have you got any recipies or additions for these kits? I'm moving up from cans to BH.

abrdnck

Recipes 

If you like a fairly strong IPA, I recommend taking their IPA kit and only adding 4L of water and dry hop with an ounce or two of cascade. Use wyeast 1056 or safale-04 to ferment with. If you have some carafa to add to it, you can make a nice cascadian dark. I did that once, and the recipe just didn't last long enough.

jscovill

Recipes 

Going onto Day 14 of secondary fermentation for the Red Ale kit.

So far it smells like beer! Can't wait to get it into a bottle!

I also picked up the Munich Dark as well but I think maybe I bit off more than I can chew with a lager for my second beer.

Did any of you who did that one actually lager it or just treat it like an ale?

I also picked up a Wyeast 2308 for it but maybe I should have stuck with an ale yeast since the 2308 has such a low fermentation temp?

How much of the Wyeast liquid stuff should I use in place of the included dry yeast?

nasa258e

Recipes 

Those are BOTH lagers

nasa258e

Recipes 

1 vial per 5 gallons for 1.040 to 1.050

NorthBrew

Recipes 

I know a guy who's done the lager ones. Apparently it turns out good if you use a regular yeast and don't bother to actually lager it. It will turn out better if you lager it and use the right yeast to do that and a temp control environment I've heard, but it should be still a good beer if you don't.

estoppel

Recipes 

If you can't ferment at lager temps, just use an ale yeast and brew an ale. I made the Munich dark kit once with us-05 and it turned into a pretty decently bready brown ale.

If you are going to use lager yeast and ferment at lager temps...you need to pitch ALOT of yeast. Use Mrmalty's pitching rate calculator, but my guess would be 3 to 4 packages of liquid yeast or one big-ass starter.

jscovill

Recipes 

Great tips.

Thanks guys.

Danarchy

Recipes 

In the early posts here, there was talk of links to the Brewhouse site for doing mods to the recipes. I took a look at the original link, but it doesn't work anymore. Anyone know where the new site is?
My first Brewhouse was a by-the-book IPA, which I will be sampling tomorrow (10 days after bottling).
My second is a Prairie Wheat with Wyeast 3068 and a hopsack full of fruit in the primary for 10 days, the racked into a carboy. I'm bottling it next weekend I think.

For you Alberta guys, where do you get your extract kits from? How are the prices?