Newest Threads

Aubie Stout · 06-13-2009, 02:55 PM

The rice really lightened this beer up. Flaked rice plus the Safe Ale 05 made this a light crisp tasting beer. SWMBO has already ordered another batch. Thanks!

magnj · 06-13-2009, 09:07 PM

I'm brewing this tomorrow, slightly changed. 90% pale malt, 10% Munich 10L, Hops bill and yeast will be the same, I hope to get close and win over some people who haven't enjoyed my previous brews.

nutcase · 06-14-2009, 12:37 AM

I'm brewing this again on monday. The LHBS was out of all kinds pale malt completely - so i'll be substituting the pale malt with pilsner malt. will be interesting to see how it turns out

melonhead · 06-18-2009, 03:50 AM

This was my first successful AG brew (1.040 OG, 65% efficiency). I brewed on Sunday, and only ended up with about 4.8 gallons in the carboy. The yeast are currently kicking butt with about 1 bubble/sec.

I'm a bit new to kegging/force carbonating too. What is the recommended way to carb this (pressure, temp, duration)? I'd like to have it ready for a cookout on July 4 using BMBF or my 3 gallon keg.

**BierMuncher** · 06-18-2009, 03:54 AM

Quote:

Originally Posted by melonhead

This was my first successful AG brew (1.040 OG, 65% efficiency). I brewed on Sunday, and only ended up with about 4.8 gallons in the carboy. The yeast are currently kicking butt with about 1 bubble/sec.

I'm a bit new to kegging/force carbonating too. What is the recommended way to carb this (pressure, temp, duration)? I'd like to have it ready for a cookout on July 4 using BMBF or my 3 gallon keg.

Once you rack to a keg (keep it 10 days in primary and 3 days in secondary with gelatin), place the (presumably room temp) keg into the chiller and hit it with 30PSI for 48 hours. Drop PSI to serving pressure, bleed excess pressure from keg and taste test. That should get you right there.

If you gas up a chilled keg, drop the time by 12 hours. (Chilled beer carbs faster than room temp)

melonhead · 06-18-2009, 05:47 PM

Quote:

Originally Posted by BierMuncher

Once you rack to a keg (keep it 10 days in primary and 3 days in secondary with gelatin), place the (presumably room temp) keg into the chiller and hit it with 30PSI for 48 hours. Drop PSI to serving pressure, bleed excess pressure from keg and taste test. That should get you right there.

If you gas up a chilled keg, drop the time by 12 hours. (Chilled beer carbs faster than room temp)

Thanks!
Can I use the keg as the secondary with the gelatin (but no gas hooked up)... then once the gelatin settles chill the keg and apply pressure?

**BierMuncher** · 06-18-2009, 08:26 PM

Quote:

Originally Posted by melonhead

Thanks!
Can I use the keg as the secondary with the gelatin (but no gas hooked up)... then once the gelatin settles chill the keg and apply pressure?

I think you'll get better results and a cleaner beer racking off of that gelatin/yeast goo.

craigbrew · 06-22-2009, 12:58 PM

This is a Great beer. I did a partial mash and it turned out great. The only problem I had was I carbed it in a keg and it was flat when I went to drink it.

I'm new to kegging so I'm not sure I did it right. I kegged and put 30 psi and let it sit for a week. keg still had pressure so I don't think that I had a leak. I did the shake rattle and roll method before people came over so it was fine. I just have to keg more to get a handle on it.

**BierMuncher** · 06-22-2009, 01:45 PM

Quote:

Originally Posted by craigbrew

...The only problem I had was I carbed it in a keg and it was flat when I went to drink it.
...I kegged and put 30 psi and let it sit for a week...

30 PSI on a chilled keg for 1 week should have resulted in a highly overcarbonated beer.

If the keg is at room temp and then put in the chiller, 30PSI for 48 hours is my max.

If the keg is already chilled, 36 hours.

BillyBeer · 06-22-2009, 03:25 PM

Great recipe. This was my first AG brew and it turned out great. Big hit with family & friends.

Thank you again BierMuncher for sharing