1dude1
Member
Intro:
I decided to see what the internet can do for my brews, I'm here to learn brewing, not just to brew.
I have been reading several books on brewing and feel like this site is more up to date than them.
Recipe:
5.5 lbs sparkling amber liquid malt
3 lbs dark liquid malt
2oz mt hood hops (I think its 2 oz, I also got this account to track recipes off of my memory, cuz its not the best)
1.5 oz 60 min
0.5 oz 15 min
3 sticks cinnamon 60 min
A couple dried cloves from an old bottle 60 min
2 dashes cayenne pepper 60 min
(1/2 lb chocolate malt, 1/2 lb crystal malt, 1/2 pound honey malt) steeped from tap water to boiling water, then removed.
Wish I could remember the yeast(the one the owner of hops and berries in fort Collins recommended for their nut brown ale)
Procedure:
The boil then...
Got 5 gal cooled to about 75 in 40 min
Checked gravity and sad situation I lost the notepad I wrote it on, I don't mind its only my 3rd brew and I was only aiming for taste, I got this account so ill never lose parts of recipes again
Pitched yeast and let sit in primary for 3-4 weeks (started on a Sunday, switched from primary to secondary on a Wednesday after the 3rd Sunday) it will have been in the secondary 2 weeks this Wednesday or in 2 days. 5 weeks total yesterday. Temps constant 62-68, I have that temp strip for my fermenter
Area of concern, advice requested please:
It has not cleared at all, still completely cloudy
Light has been incapable of passing through it. I tried a laser pointer can't see it at all on the other side. And a super bright led flashlight and still not even a slight glow
I was hoping to keg this in 2 days but am unsure, should I wait till its clear or is this a kind that will just be cloudy?
I also hear that yeast makes for foamy pouring and I'd prefer a good season beer that pours well. Any help is greatly appreciated, most on here have way more experience than I.
As reference:
Another recipe I did same temps
10lbs pale liquid malt
10lbs sugar
4oz hops (2oz Amarillo and 2oz of one i lost the name of)
Times dont matter for this reference
English ale yeast
Primary 2 weeks already showing signs of sedimentation
secondary 3 weeks, had completely cleared by 2nd week just let it sit till that Wednesday mentioned earlier.
Bottled that
btw it finished at 16%
Why is my less strong/less fermentables taking much longer to clear?
I decided to see what the internet can do for my brews, I'm here to learn brewing, not just to brew.
I have been reading several books on brewing and feel like this site is more up to date than them.
Recipe:
5.5 lbs sparkling amber liquid malt
3 lbs dark liquid malt
2oz mt hood hops (I think its 2 oz, I also got this account to track recipes off of my memory, cuz its not the best)
1.5 oz 60 min
0.5 oz 15 min
3 sticks cinnamon 60 min
A couple dried cloves from an old bottle 60 min
2 dashes cayenne pepper 60 min
(1/2 lb chocolate malt, 1/2 lb crystal malt, 1/2 pound honey malt) steeped from tap water to boiling water, then removed.
Wish I could remember the yeast(the one the owner of hops and berries in fort Collins recommended for their nut brown ale)
Procedure:
The boil then...
Got 5 gal cooled to about 75 in 40 min
Checked gravity and sad situation I lost the notepad I wrote it on, I don't mind its only my 3rd brew and I was only aiming for taste, I got this account so ill never lose parts of recipes again
Pitched yeast and let sit in primary for 3-4 weeks (started on a Sunday, switched from primary to secondary on a Wednesday after the 3rd Sunday) it will have been in the secondary 2 weeks this Wednesday or in 2 days. 5 weeks total yesterday. Temps constant 62-68, I have that temp strip for my fermenter
Area of concern, advice requested please:
It has not cleared at all, still completely cloudy
Light has been incapable of passing through it. I tried a laser pointer can't see it at all on the other side. And a super bright led flashlight and still not even a slight glow
I was hoping to keg this in 2 days but am unsure, should I wait till its clear or is this a kind that will just be cloudy?
I also hear that yeast makes for foamy pouring and I'd prefer a good season beer that pours well. Any help is greatly appreciated, most on here have way more experience than I.
As reference:
Another recipe I did same temps
10lbs pale liquid malt
10lbs sugar
4oz hops (2oz Amarillo and 2oz of one i lost the name of)
Times dont matter for this reference
English ale yeast
Primary 2 weeks already showing signs of sedimentation
secondary 3 weeks, had completely cleared by 2nd week just let it sit till that Wednesday mentioned earlier.
Bottled that
btw it finished at 16%
Why is my less strong/less fermentables taking much longer to clear?