Nickh08215

Recipes 

Well that's kinda what I mean. Mead is easier to play with up front. So I'll be able to express some creativeness right off the bat, while getting some beer experience under my belt. After a few batches of extract kits, once I have a good system for keeping proper temps and proper sanitation techniques, as well as a good grasp on documentation of my processes and how to take the gravity and all that stuff, I'm gonna move straight into all-grain brewing, and after getting a few batches of that under my belt, start working on my own recipes.

On paper it sounds easy, but that could take months before I have all that Down to where I feel comfortable brewing my own recipies

dadshomebrewing

Recipes 

btw... one thing i saw that was very intriguing was to make a full 5 gallon batch of mead, but then rack them into 5 separate one-gallon carboys for flavorings.

since mead is so much easier to make, up front, that makes a lot of sense.

and 5 gallons of mead would last me a very long time.

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'Tis himself

In the fermenters: nada

In the bottle: Out of Camber Amber Ale / California Cream of 3 Crops / Wize Ole Dunkel

In the fridge(and the glass): Pilsner-Urquell(AG) / Brew Free or Die Pale Ale / Christmas Cranberry / Wizened Hefe / Mead (2) / Full Sail Pale Ale / No Quarter Porter / Bad, Bad, Leroy Brown Ale (on the South Side of Chicago)

On Deck:

JonM

Recipes 

Google "Joe's quick grape mead" and "Joe's no age mead.". There are a couple recipes that are pretty good in a month or so. They're a good way to get into the ins and outs of mead making.

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Sincerity is everything. If you can fake that, you've got it made.

WileECoyote

Recipes 

Hello Again, Great learning experience, Always boil without lid, You want to leave the brew pot uncovered in order to allow dimethyl sulfides (DMS) to boil off. Don't feel bad at all, we all make mistakes, just 3 days ago I miss calculated how much water I could use for a dunk sparge on a BIAB with 13 lbs of grain, and yes 1+gal of 187 deg water all over everything including my wife and I, everyone's ok, no burns, I chalk it up to sh*t happens, we all make mistakes, learn from it, so it doesn't happen again.

And yes I have just switched over to doing All-grain BIAB.

Great atitude BTW and keep brewing, you and your brew will do just fine, if your beer dose have a hot alcohol bite, just age it for 3 to 6+ months in bottles or keg and that will help mellow it out, and yes I am speaking from experience on that too. lol

Good Luck an Cheers

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WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Nickh08215

Recipes 

Screw that! I'll deal with the extra alcohol flavor. I can't wait that long to drink my firs batch of brew ever!

And i was wondering. Is it just a strong alcohol FLAVOR that I got from the warm fermentation or is the brew itself actually more alcoholic? Because if it's more alcoholic, playing with fermentation temps is something I'm going to be really interested in messing around with

45_70sharps

Recipes 

Mmmm...... potato pancakes

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Let's see if I keep this updated!

On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

RM-MN

Recipes 

It's the alcohol flavor because it isn't ethanol that you are tasting when you get that "hot alcohol" flavor in beer that is fermented too warm. There are reports that this "hot alcohol" brings on the hangover headache but I haven't been able to prove that.

Nickh08215

Recipes 

I was under the understanding that a hangover is caused by dehydration. And damn that sucks. So I get all the bad qualities of alcohol (the hot bite and the hangover) without the good qualities. But hey. It's a learning experience

RobertRGeorge

Recipes 

Fermenting at the upper end of the temp range encourages the production of methanol, but this is really only a significant problem with fruit fermentation, as the methanol is primarily a product of yeast metabolizing pectins. Grain fermentations produce very small amounts of methanol.

unionrdr

Recipes 

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Everything works if ya let it-Roady(meatloaf)