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Old 08-31-2011, 03:53 PM   #1
BetterSense
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Default What style should I try next?

I just started brewing. This is my legacy:

Extract stout (flopped)
Extract stout (flopped)
Extract stout (turned out ok)
All-grain Edwort's Pale ale (turned out fantastic)
All-grain Centennial Blonde (looks ok)

So basically I have 3 styles in the fridge. I would like to brew at least one different style so that I can give away 4-pack carriers for Christmas. What's a fairly easy style/recipe that I can have brewed before Christmas, and I won't likely screw up? Are IPA's hard? I've never used liquid yeast or made starters before.

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Old 08-31-2011, 03:58 PM   #2
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I work in Richardson, live in Wylie. Just fired up a brown ale last night after dropping a couple hundred bucks at HomebrewHQ for gear upgrades and ingredients. Seems to be quite a few of us in this neighborhood.

Once this batch clears out of primary, we're going for porters and holiday ales for the next couple months. Eventually, its going to cool off out here and I'd like to have some fall beer ready for it...

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Old 08-31-2011, 04:08 PM   #3
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I would go with a brown ale. They seem to be forgiving of noobie mistakes

Just curious what made you move to all grain when your extract beer wasn't turning out good? Seems to me you would wanna master extract brewing before making the leap to AG.

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Old 08-31-2011, 05:12 PM   #4
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Sorry to sidetrack a little, but: Hows your fermentation control? Typically that is the single aspect of normal brews that has the greatest effect on quality.

If you have proper control (can keep temps in the low 60s), I would suggest a pumpkin ale or brown ale with a clean attenuating yeast (nottingham or US-04, 05).

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Old 08-31-2011, 05:14 PM   #5
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Also, IPAs are not hard, they just require more hops and malt and are typically higher gravity than blondes, pales and stouts. If you are using dry yeast, you might want to pitch two packs if your OG is going to be higher than 1.060 or so.

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Old 08-31-2011, 05:20 PM   #6
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I have a good temperature-controlled fermentation chamber. I usually ferment at 20C/68F

Quote:
I would suggest a pumpkin ale or brown ale with a clean attenuating yeast (nottingham or US-04, 05).
Do you have a recipe? I'm not sure I know what a brown ale tastes like. Is there a commonly available commercial beer that fits that category (so that I can taste)?

Quote:
Just curious what made you move to all grain when your extract beer wasn't turning out good?
Well, my extract beer wasn't turning out good, so why not try all grain? So far I have a better record with all-grain, and I'm skeptical of kits. My extract brews were flopping because of the cheap yeast that came with the kits, though.
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I work in Richardson, live in Wylie. Just fired up a brown ale last night after dropping a couple hundred bucks at HomebrewHQ for gear upgrades and ingredients.
What recipe are you using? I buy everything at homebrewHQ (or craigslist) so far. Their prices seem reasonable.
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Old 08-31-2011, 05:22 PM   #7
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Hefeweizen would be my choice.

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Old 08-31-2011, 05:23 PM   #8
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My first Stout flopped (over carbed in the bottle), but I do love stouts, so I went with Austin homebrew's double chocolate stout, doubled the chocolate addition, and it's amazing. So if you like stouts (which it seems like you do), I would suggest that. Looks like your early brews (like mine) may have suffered from process issues (bad,bad,ok,great), so your stout issues probably aren't down to the style, but your early brewing and fermenting process?

I did an IPA at the same time as the double chocolate, as easy as any other beer really, came out lovely. Grab a basic IPA recipe, some extra hops for secondary / hop tea / whatever, and start experimenting.

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Old 08-31-2011, 05:51 PM   #9
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Quote:
Originally Posted by BetterSense View Post
I have a good temperature-controlled fermentation chamber. I usually ferment at 20C/68F



Do you have a recipe? I'm not sure I know what a brown ale tastes like. Is there a commonly available commercial beer that fits that category (so that I can taste)?



Well, my extract beer wasn't turning out good, so why not try all grain? So far I have a better record with all-grain, and I'm skeptical of kits. My extract brews were flopping because of the cheap yeast that came with the kits, though.

What recipe are you using? I buy everything at homebrewHQ (or craigslist) so far. Their prices seem reasonable.
Try these links, lots of fairly simple recipes here. We brewed the Moose Drool clone, best brown ale I've ever had. There's a beer joint/gas station on 544 heading into Murphy, cant remember the name, stocks a bunch of Big Sky.

http://byo.com/stories/recipeindex

http://byo.com/stories/recipeindex/article/recipes/96-brown-ale/2154-big-sky-moose-drool-brown-ale-clone
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Old 08-31-2011, 07:25 PM   #10
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You might go to a beer store that lets you make up your own 6 pak and get one bottle of everything they sell ( hey,it's research) taste them and pick the 3 you like most, then google for a recipie (example, google "Hogaarden clone extract recipie") usually you will find a link that leads back to a thread on this forum. Read through and grab the recipie. My first 3 brews were brewers best extract kits, the rest are extract kits I put together. Most newbies start on kits then graduate to making their own kits and eventually (?) AG. The raw ingredients are usually fresher than the ones in the pre packaged kits.

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