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-   -   Founder's Breakfast Stout Clone (http://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/)

sweetcell 07-10-2012 04:25 PM

2 Attachment(s)
Quote:
Originally Posted by sivdrinks View Post
Mine is chugging away on day two. Anyone else not get much Krausen? I just have some skummy bubbles, for the record I'm finding dry yeast never Krausen's like liquid for me.
yup. i started off with a very thin krausen. it was mostly really large bubbles - see pix below taken on day 2 i believe, the breakfast stout is on the left in the group shot. second shot is a close-up lit with a flashlight. after primary fermentation was over, a thick mousse-like foam developed on the surface. it wasn't krausen per se, more like fine floating left-over chocolate sludge. i mentioned it 2 pages ago and Dubbel Dachs confirmed that this "mousse" is typical (top of previous page).

sweetcell 07-10-2012 04:25 PM

2 Attachment(s)
Quote:
Originally Posted by sivdrinks View Post
Mine is chugging away on day two. Anyone else not get much Krausen? I just have some skummy bubbles, for the record I'm finding dry yeast never Krausen's like liquid for me.
yup. i started off with a very thin krausen. it was mostly really large bubbles - see pix below taken on day 2 i believe, the breakfast stout is on the left in the group shot. second shot is a close-up lit with a flashlight. after primary fermentation was over, a thick mousse-like foam developed on the surface. it wasn't krausen per se, more like fine floating left-over chocolate sludge. i mentioned it 2 pages ago and Dubbel Dachs confirmed that this "mousse" is typical (top of previous page).

zeprock2 10-04-2012 06:37 PM

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Quote:
Originally Posted by JordanThomas View Post
Post your recipe from beer calculus here if you can.
Here is a screen shot of the fermentables.

sweetcell 10-09-2012 10:16 PM

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Quote:
Originally Posted by Parkje04 View Post
Room temp won't go above 66 since it is in the basement, which is very stable.
as mentioned above, it's the *air* in your basement that is 66*F. what we're concerned about is the temperature of the beer and making sure that it stays at approx 66* - and air isn't very good at ensuring this. the yeast activity will generate more heat than air can take away = beer heats up.

water in contact with the outside of the bucket or carboy will be much more effective at removing excess heat. so yes, i would recommend a tub of cooled water.

ideally you should also have some way of monitoring the temperature of the beer. the fancy way is to have some sort of a thermometer or temp probe in your beer. a much cheaper approach is to use a LCD thermo-strip stuck to the outside of your bucket or carboy (sometimes referred to as aquarium thermometers or fermometers). make sure that the LCD strip is above the level of the water, but below the level of the beer:

zeprock2 10-25-2012 01:56 AM

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My founders clone has been in the secondary for one week and I can't tell if this is an infection or something else. Anyone else see this on top of their secondary?


zeprock2 10-25-2012 01:56 AM

2 Attachment(s)

My founders clone has been in the secondary for one week and I can't tell if this is an infection or something else. Anyone else see this on top of their secondary?


TwinsBrewers81 07-29-2013 03:10 AM

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Just finishing up bottling a batch of this carbed it to 2.2 vol...omitted the cold steeped coffee at bottling...instead dry nibbed with 1 oz for 1 week..finished at 1.020


jmcm_brew 10-22-2013 03:55 AM

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Brewed this tonight.. Hit 1.082 OG... Trickled out of the mash tun during first and second runnings


Attachment 155494



Attachment 155495


jmcm_brew 10-22-2013 03:55 AM

2 Attachment(s)

Brewed this tonight.. Hit 1.082 OG... Trickled out of the mash tun during first and second runnings


Attachment 155494



Attachment 155495


Dr-Jonz 10-22-2014 11:51 PM

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I brewed this up last week and better than usual efficiency and had an og of 1.098 and is down to 1.025. This is my first time brewing a big stout and boy its a great recipe! It tastes amazing already, its going to be hard not to touch this for 6 months!



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