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10-25-2011, 06:20 PM
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#1
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Junior Member
Join Date: Jul 2011
Location: Greensboro, North Carolina
Posts: 21
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Second Beer Ever
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Thanks to Yooper, Revvy, and BeirMuncher for all their knowledge sharing!!
Brown Ale, huge hit with everyone of my family and friends who've tried it, I'm out already, and have another batch in secondary. Sorry for the fuzz, wiped the glass sweat off and the camera picked all the fuzzy's 
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Planning: Cream Ale, Winter Ale, Porter, Kolsch, American IPA, Stout
Primary: Amber Ale
Secondary #1: Empty
Secondary #2: Brown Ale
Conditioning: Bavarian Hefe
Kegged: None
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10-25-2011, 06:36 PM
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#2
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Senior Member
Join Date: Sep 2010
Location: Quebec, Quebec
Posts: 1,305
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Quote:
Originally Posted by HolidayBrew
Thanks to Yooper, Revvy, and BeirMuncher for all their knowledge sharing!!
Brown Ale, huge hit with everyone of my family and friends who've tried it, I'm out already, and have another batch in secondary. Sorry for the fuzz, wiped the glass sweat off and the camera picked all the fuzzy's
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What do you mean you're out and you have another batch in secondary ? You should never run out of homebrew.
What I'm saying is you need to brew more. |
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10-25-2011, 06:48 PM
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#3
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Junior Member
Join Date: Jul 2011
Location: Greensboro, North Carolina
Posts: 21
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Quote:
Originally Posted by jfr1111
What do you mean you're out and you have another batch in secondary ? You should never run out of homebrew.
What I'm saying is you need to brew more.
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I hear you... started slow so I could make sure I was doing it right... last thing I need is 6 cases of gross water bottled up..  I'm happy to report to you I do have 2 cases of Hefe condition ready tomorrow, 5 Gallons of Brown (Secondary), 5 Gallons of Amber (Primary), and Making a Cream Ale on Thursday night. Does that make you a little happier??? 
__________________
Planning: Cream Ale, Winter Ale, Porter, Kolsch, American IPA, Stout
Primary: Amber Ale
Secondary #1: Empty
Secondary #2: Brown Ale
Conditioning: Bavarian Hefe
Kegged: None
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10-25-2011, 08:31 PM
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#4
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,533
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Sounds like you started off with a bang! Good for you- I wish I was there to sample that delicious brew.
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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10-25-2011, 08:32 PM
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#5
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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Look at that gorgeous head!!!!
__________________
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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10-26-2011, 02:34 PM
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#6
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Member
Join Date: May 2011
Location: Pawtucket, Rhode Island
Posts: 62
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That sounds exactly like the brown I just brewed. 5 Gallons was gone in 3 days.
Whats the recipe?
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10-26-2011, 03:13 PM
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#7
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Senior Member
Join Date: Sep 2011
Location: Lacey, Wa
Posts: 505
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I have a question, Not to bag on your brew. But are browns normally that dark? To me looks more like a porter. Could just be bad lighting. Anyways great job on the brew and it looks mighty tasty.
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Click'Clack Drink'Drunk - 99.9 KISW The Mens Room
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10-26-2011, 04:12 PM
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#8
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Member
Join Date: May 2011
Location: Pawtucket, Rhode Island
Posts: 62
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American and Southern English can go up to 35 SRM by BJCP standards. My brown was just as dark as his. Unless your entering into a competition, personally I think color is the least important aspect of a finished brew.
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10-26-2011, 10:53 PM
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#9
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Junior Member
Join Date: Jul 2011
Location: Greensboro, North Carolina
Posts: 21
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Quote:
Originally Posted by RandomBeerGuy
I have a question, Not to bag on your brew. But are browns normally that dark? To me looks more like a porter. Could just be bad lighting. Anyways great job on the brew and it looks mighty tasty.
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You know I had the same comment when I first saw it, the style guidelines on the American Brown Ale state and SRM 25 as the high mark, and Beersmith 2.0 came in at SRM 24.0. Held up to a light it's giving that nice red to copper color its supposed to.
P.S. Don't worry about knocking my brew, I'm learning along with the rest, so if you have thoughts, please do tell..
__________________
Planning: Cream Ale, Winter Ale, Porter, Kolsch, American IPA, Stout
Primary: Amber Ale
Secondary #1: Empty
Secondary #2: Brown Ale
Conditioning: Bavarian Hefe
Kegged: None
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10-26-2011, 11:02 PM
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#10
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Junior Member
Join Date: Jul 2011
Location: Greensboro, North Carolina
Posts: 21
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Quote:
Originally Posted by jaredkent
That sounds exactly like the brown I just brewed. 5 Gallons was gone in 3 days.
Whats the recipe?
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#10 2-Row (US)
#1.25 Dark Crystal II (UK)
#.50 Victory Malt
#.25 Chocolate Malt (US)
#.06 Black Patent (UK)
1.0oz Willamette (60)
1.0oz Sonnet (5)
Windsor Yeast Package (DRY/Rehydrated)
Mashed 152 degrees, Boil 90 min.
Primary for 5 days, at 67 degrees
Secondary for 10 days, at 67 degrees
Bottle Conditioned (I tried the Coopers Carb tabs with this one, I think I like the corn sugar addition a lot better)
__________________
Planning: Cream Ale, Winter Ale, Porter, Kolsch, American IPA, Stout
Primary: Amber Ale
Secondary #1: Empty
Secondary #2: Brown Ale
Conditioning: Bavarian Hefe
Kegged: None
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