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Old 06-04-2007, 04:49 AM   #1
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Default The Moment of Truth

Well, here we go. Time to open the first beer of the first batch.

b-d-b-d-b-d-b-d-b-d-b-d-b-d-b-d (simulated drum roll)

Pull the swing top... LOUD pop... cool!

Pour. Oops, slow down, too much head. The bubbles, however, are not so dense.

Color looks good, lighter than I expected, maybe a bit cloudy.

Now for the taste...

TaWANG!!!!

Yowza. Initial taste is a bit like a something you'd get from a poorly run microbrewery. Not a bad flavor, just twangy.

The recipe is a pale extract done with a 3 gal. partial boil. The wort was dumped into 2 gallons of ice. Cascade hops, 1/2 package at start of boil, the other half into the primary. I had a problem with the dry yeast from the brew shop; I think I killed it. The brew shop was closed so I ran to the local grocer and picked up a couple packages of Fleishman's. I racked after three weeks with one cup of boiled sugar then bottled.

My roomie says it would taste better with lemon so he went out to get a few.

More later...

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Old 06-04-2007, 05:04 AM   #2
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Quote:
Originally Posted by arturo7
I had a problem with the dry yeast from the brew shop; I think I killed it. The brew shop was closed so I ran to the local grocer and picked up a couple packages of Fleishman's.
Wow, I've never heard of anybody using bread yeast for their beer. Well, not outside a penitentiary anyhow.

A cup of sugar seems like a bit much for priming 5 gallons. How long has it been in the bottle?
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Old 06-04-2007, 05:50 AM   #3
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3 weeks in the bottle. I'm guessing it will get better as time passes. With the next batch I'll try 3/4 cup on the sugar.

As for the baker's yeast... "when ya ain't got ya make do"

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Old 06-04-2007, 06:07 AM   #4
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sorry, double post

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Old 06-04-2007, 07:08 AM   #5
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Quote:
Originally Posted by arturo7
As for the baker's yeast... "when ya ain't got ya make do"
I feel you! I'm just a bit surprised the beer turned out as good as it did. Of course you're right, a little more bottle conditioning can only help.

I keep a couple packets of dry ale yeast in my fridge as backups, it's cheap insurance.
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Old 06-04-2007, 08:49 AM   #6
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Also, you are cooling those down the carefully pouring into a glass and NOT getting the sediment from the bottom mixed into the beer right?

And oh my God..did you say bread yeast? <<shudders>>

Next time just wait it out and get beer yeast the next day.

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Old 06-04-2007, 12:51 PM   #7
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Three problems.

You probably picked up some hot side aeration by "dumping" the hot wort into the ice.

The ice might not be sanitary. Did you sanitize the ice tray, fill, then cover with plastic wrap or did you take it right out of the fridge's ice maker?

Bread yeast. You'll get slammed by the EAC's (I'm in the club too) around here for using a BEER yeast that's wrong for a particular style, nevermind a bread yeast. Buy yourself a couple packets of dry yeast and keep them in the fridge. You'll never have an excuse to use bread yeast again.

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Old 06-04-2007, 01:18 PM   #8
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and when you primed it with sugar, you meant corn-sugar right?

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Old 06-04-2007, 01:24 PM   #9
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Call a local brewpub, homebrew club, etc and send out an SOS that you need yeast. Someone will hook you up.

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Old 06-04-2007, 01:47 PM   #10
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Quote:
Originally Posted by arturo7
I had a problem with the dry yeast from the brew shop; I think I killed it.
What did you do that made you think you killed it?
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