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Old 08-06-2008, 04:52 PM   #21
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Wow great stuff. One question though. I too use idophor for sanitizing, and don't think mine has ever been quite that deep a yellow color. What concentration was that? Wondering if maybe I've been mixing mine too weak.

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The only, only time you should dump a brew is if you've finished it, bottled and aged it, tried it and nearly vomited, aged it for twice that long again, tried it again and nearly vomited again. It's damn hard to ruin beer. I've managed once.
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Old 08-06-2008, 05:01 PM   #22
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no, i often just dump some in without measuring and i added a bit too much this time.

don't do that...it'll stain your equipment if you leave it too long and can even give an iodine flavor to the beer.

using one capful per 5 gallons of water is just fine.

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Old 08-06-2008, 05:14 PM   #23
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Ahhh good deal.

Ya I used about a capful in 3 gallons last time. Probably good enough, water had a very light yellow tint.

Anywho, great post, I've bookmarked this for an upcoming brew

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Old 08-06-2008, 05:15 PM   #24
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Thanks for the cool tut.

I'm a noob & I've only done one extract brew batch. I am going to try this technique, for sure. Looks easy enough. Any fav recipes?

Hope your back gets better.

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Old 08-06-2008, 08:13 PM   #25
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Thanks, i'm certainly working on the back problem.

my absolute favorite recipes for this method are my dunkelweizens. it can be as simple as:

Grains:
3 lbs Wheat Malt
2 lbs Munich Malt
¼ lbs Chocolate Malt (pale chocolate is wonderful in this recipe)

Extract: 3 lbs Wheat Dry Malt Extract

Hops: 0.6 oz Tettnanger, hallertau or saaz (at ~4% AA) for 60 minute boil.

Yeast: WLP 300

ferment in the mid 60s if you can

EDIT: i think i'll make this recipe this weekend

EDIT: Changed amount of hops and added boil time for clarification.

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Old 08-07-2008, 01:55 AM   #26
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Quote:
Originally Posted by DeathBrewer View Post
Thanks, i'm certainly working on the back problem.

my absolute favorite recipes for this method are my dunkelweizens. it can be as simple as:

Grains:
3 lbs Wheat Malt
2 lbs Munich Malt
¼ lbs Chocolate Malt (pale chocolate is wonderful in this recipe)

Extract: 3 lbs Wheat Dry Malt Extract

Hops: 0.75 oz Tettnanger, hallertau or saaz (at ~4% AA)

Yeast: WLP 300

ferment in the mid 60s if you can

EDIT: i think i'll make this recipe this weekend
That recipe looks fricken' amazing! I NEED to brew it. Have you ever brewed it at higher temps to get some yeast goodies?
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Old 08-07-2008, 08:24 AM   #27
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Originally Posted by FishinDave07 View Post
That recipe looks fricken' amazing! I NEED to brew it. Have you ever brewed it at higher temps to get some yeast goodies?
yes...i'm not partial to banana esters in my darker hefeweizens, but...i actually think the time i made this with the pale chocolate it was with the 380...more apricot notes. it was fantastic. fermented in the high 60s.
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Old 08-07-2008, 02:39 PM   #28
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Quote:
Originally Posted by DeathBrewer View Post
Thanks, i'm certainly working on the back problem.

my absolute favorite recipes for this method are my dunkelweizens. it can be as simple as:

Grains:
3 lbs Wheat Malt
2 lbs Munich Malt
¼ lbs Chocolate Malt (pale chocolate is wonderful in this recipe)

Extract: 3 lbs Wheat Dry Malt Extract

Hops: 0.75 oz Tettnanger, hallertau or saaz (at ~4% AA)

Yeast: WLP 300

ferment in the mid 60s if you can

EDIT: i think i'll make this recipe this weekend
Thanks for the recipe. This will be next on my list.
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Old 08-07-2008, 02:47 PM   #29
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That is idophor in the carboy? WHEW! I thought that was pee or something. I know pee is sterile but I was not going to say anything!

I feel MUCH better now (and will through out last nights brew).

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Old 08-07-2008, 03:14 PM   #30
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Quote:
Originally Posted by FishinDave07 View Post
That recipe looks fricken' amazing! I NEED to brew it. Have you ever brewed it at higher temps to get some yeast goodies?
oh, almost forgot...another dunkelweizen i made that fermented too high, i used british chocolate, belgian munich and WLP300. i called it "banana bread ale"

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