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Vuarra · 01-28-2013, 05:50 AM

Quote:

Originally Posted by SwampApe

I need a recipe that incorporates the use of pine, cinnamon, clove, and an excessive amount of hops.

I simply must ask... why?

**pompeiisneaks** · 01-28-2013, 03:23 PM

Quote:

Originally Posted by CarnieBrew

Couldn't this sticky be updated to discuss, and encourage, late extract addition? I think point 4 is a little confusing.

4. Bring the water to a boil. Remove the boiling water from the stove, to avoid a boilover. Mix the malt extract into boiling water slowly and mix well (if you don't mix well you can get scorching of the extracts). Put back on heat and boil for the designated time (usually 60 minutes), watch closely to avoid a boilover so as to avoid a sticky mess. Also at this time add the bittering hops at the start of the boil w/ the malt(s).

Could be:

4. Bring the water to a boil. Once boiling turn off the heat. Add enough malt extract to bring your boil gravity up to 1.040 (4oz DME or 4.5oz LME per quart of water). Mix very well (if you don't you can get scorching of the extracts). Put heat back on and bring back to the boil. Once the boil begins add the bittering hops, and start your boil timer (usually 60 minutes).

Not sure I understand the distinction. Why is it confusing? You can and should boil the extract for the whole hour, why add some at the end. Maybe its a technique/process I've not heard of, but when I was doing extract I always boiled the entire amount of DME/LME for the whole hour. Maybe I'm misunderstanding?

**pompeiisneaks** · 01-28-2013, 03:24 PM

Quote:

Originally Posted by SwampApe

I need a recipe that incorporates the use of pine, cinnamon, clove, and an excessive amount of hops.

I think you should post to threads about recipe creation, not those about how to do the basics of brewing. There are lots of people that will answer there, whereas a sticky like this gets a bit less activity.

daveb1 · 01-28-2013, 07:42 PM

Are you trying to get someone to "quit" drinking your beer? LOL

CarnieBrew · 01-29-2013, 09:09 PM

Quote:

Originally Posted by pompeiisneaks

Not sure I understand the distinction. Why is it confusing? You can and should boil the extract for the whole hour, why add some at the end. Maybe its a technique/process I've not heard of, but when I was doing extract I always boiled the entire amount of DME/LME for the whole hour. Maybe I'm misunderstanding?

You've never heard of late extract addition? It's pretty much the default method of brewing with extract these days, as people have realised that adding all your DME/LME at the start of the boil, especially when only doing a partial boil, means significant changes to hop additions to adjust for the high boil gravity....and further darkening of the end beer.

Why "should" you boil the extract for the whole hour? There isn't a reason...if you're concerned about bacteria that problem can be solved by boiling it for less than a minute.

For more info, read here: http://beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/

I think this sticky would benefit from the update.

**dfc** · 01-29-2013, 11:01 PM

Quote:

Originally Posted by pompeiisneaks

Not sure I understand the distinction. Why is it confusing? You can and should boil the extract for the whole hour, why add some at the end. Maybe its a technique/process I've not heard of, but when I was doing extract I always boiled the entire amount of DME/LME for the whole hour. Maybe I'm misunderstanding?

I always did a late boil extract addition so the color of my beer was closer to the style it was supposed to be. If you boil all of the malt extract for the entire boil you caramelize it and the beer gets darker. Boiling some late in the boil leads to less caramelization and a lighter colored beer.

**pompeiisneaks** · 01-29-2013, 11:09 PM

Oh okay, didn't know about that. But to be fair, I've been all grain for about 3 or so years, I did my last batch of extract maybe a few months after I wrote the sticky, I'll clarify a touch, let me know if you think it makes sense.

Husher · 01-30-2013, 02:00 PM

I read in Palmers first edition of how to brew, that boiling malt releases sulfur, and that's why we keep the lid off during the boil, to let it escape. However given that most people seem to do late additions, I imagine that isn't that much of a factor or maybe only an issue with certain kinds of malt. Plus palmer has changed his mind on other topics, so....I'm no expert as I've just done pre-hopped beer kits.

I will add that on another thread I was told by Yooper that you don't need malt present at all during the boil for hop isomerization, and that many add some malt to make the process closer to the grain method. I'm planning on doing that as an experiment and seeing if I notice a difference, since once you add the malt, boil overs are a huge risk.

Vol_Nation_Brewer · 02-01-2013, 01:59 PM

This is probably a dumb question, but I'm brand-new at this: How do I carbonate my beer? I have a Mr. Beer-type kit and my process is thus: Mix ingredients and let it ferment for 4 days with 10-15 added psi from attached CO2-dispenser, place in fridge and let ferment for another 8 days with 5-10 psi from CO2-dispenser, take out of fridge and dispense beer into growler, add carb tabs (5 per 12 oz, as per instructions), cap and let sit outside of fridge for 7 days. My beer tastes good, but it's completely flat. I don't have a bottling hose or siphon, so I think that might be the issue, but I'm not sure. What am I doing wrong here? Don't assume I'm doing anything that I haven't explicitly detailed above. Any help is appreciated!

**bchurch** · 02-01-2013, 02:23 PM

Wait longer plan on 3 weeks