Search results

My initial thought for a difference in the two is yeast. For any type of Pale Ale I would tend to use a british yeast strain which will produce more esters. A session IPA I would use a cleaner American yeast strain like y1056 or White Labs 001. I would want my Session IPA to have a bit...

Most extract kits from NB that do not need to be dry hopped and are in the 6 week time frame can be left in primary for the extended 1-2 weeks and will finish out fine. A couple of points here: 1) Leaving it in primary instead of transferring won't most likely harm the flavor as the...

+1 for the Northern Brewer recipe. It comes directly from the Wil Wheaton library as they worked directly with him. One thing the OP was missing from the recipe was Cacao Liqueur. Much like baker's chocolate. I believe it is 5 oz. for a five gallon batch, but can't remember off hand.

Another great grain for Cascadian/Black IPA is the Belgian debittered black grain. If your lhbs has that give it a shot instead of the carafa. Gives you the darkness without the astringency. +1 on the midnight wheat as well. .5 lbs of debittered and .5 lbs of midnight wheat would be awesome!

We're racking the beers over to secondaries (5 gallons) so that we can then immediately devote our primaries (6.5 gallons) to what we just brewed. Makes it easier to prevent any crazy blowover scenarios. Also, it saves us money by not having to buy a whole bunch of 6.5's when we already have 2...

Hey Golddiggie - Thanks for the quick response! Chilled using an immersion wort chiller. Went from 212 to 75 in 10 minutes. We then did a cold break for 20 minutes to let the sediment fell below the dip tube so we did not mix up the wort after chilling. Could this have made that much of a...

Hey all - brewed up a Left Hand Warrior clone 10 gallon all grain batch about five weeks ago and did a bit of an experiment when we pitched the yeast. Separated the batch into two 6.5 gallon carboys (5 gallons in each from the same batch) for primary. Long story short we ended up with two...

By the way - if you do take some SG readings for consecutive days and they turn out to be exactly the same and higher than you like you will need to repitch some yeast. It will take more time, but your cider should not be compromised as long as you are being sanitary. Cheers!

I would take an SG reading. With 5 lbs. of sugar you should be pretty alcoholic (10% ish) and it takes a long time to get there. I put 5 lbs. of brown sugar in my cider and let condition in the secondary for two to three months to let it get all the way down to 1.005 ish. And that is with...

It should also be noted that it isn't "done fermenting" by any means. The pretty sound of the airlock doesn't mean fermentation has finished. It just means the fermentation has slowed and not as much CO2 is being released. Don't rush to secondary or bottle quite yet...

Hi Corster - Welcome to the forums and congrats on your first batch! Here is hoping there are many more to come :) Tough to diagnose a solution without some more information: 1) What kind of beer did you make? 2) Was it all grain, extract, or partial mash? 3) What kind of yeast did you...

Thanks for the input. I'll add that in to the bill. For hops I was thinking 2 oz. of Columbus at 90 minutes, but I'm at a loss for addition hops. My understanding is that a lot of those aroma hops get lost in the aging process. Any ideas on those additive hops?

Hi all - I'm looking to do an Imperial Stout here so that it is ready for the winter months. I'm just looking for some feedback on the grain bill - Five Gallon batch - 11 lbs - 2-row Pale Malt, UK 5 lbs - Golden Promise 2 lbs - flaked barley 1 lb. - Belgian Candy Sugar Dark 1 lb...

How did the brew go? Are you still in primary?

I wouldn't be too worried about this. The reason you can't use vodka as a sanitizer is that it is not a high enough ABV to kill everything it touches. It has to be 70% ABV to kill everything on contact. Anything higher and it evaporates too quickly. Anything lower and bacteria can still...

May want to play around with putting the zests in a mesh bag and doing the flavors in a secondary. Not sure how long they should "steep" though - orange is a pretty powerful flavor. I would think the zests would be the way to go though as they have much more staying power than the actual...

Boy - tough question. If I had to guess it would actually be normal Mountain Dew and cherry grenadine. I would get a 20oz. of Code Red and buy a twelve pack of regular Mt. Dew. Try some proportions and do some taste testing. Be careful though - that grenadine can go a long way. I would...

First time to the forums. Great information here and I'm really happy that this resource is out there. I'm going to start my first batch of hard cider soon and I'm looking to boost the ABV by just a bit from your normal everyday hard cider. I'm using five gallons of local pasteurized...