MMJfan
Well-Known Member
Sounds like you've got a good plan to me machado!
Having your batch ready by x-mas might be a little tight though...
Having your batch ready by x-mas might be a little tight though...
Shinglejohn said:At what temperature did your ferment? SHouldnt be an alcohol odor, though if your not accustomed to british style yeast, they can be pretty estery during fermentation. Good news is, they clean up after themselves pretty well.
Making a batch today! may the force be with me
I just recently attempted my first all grain batch. I brewed this recipe - scaled down to a 3 gallon batch due to my equipment limitations. Brewed in a bag on the stove top and then dunk sparged in a separate pot.
When I brewed two weeks ago, the OG was at 1.073 and now it's at 1.006. This calculates to a 92% attenuation. Is this even possible or were one of my measurements likely off? Mash temps were upper 150s and I pitched a 1 liter starter of Wyeast Labs #1028 London Ale. Fermentation temps were right around 65 degrees for 2 weeks so far.
I was hoping this would finish a little higher and not be so dry.
Your hydro is off, or you picked up a bug. 1028 typically wont go that low. Not impossible but not likely. How does it taste?
I ended up bottling this last weekend with a FG of 1.006. As for taste, the ginger is very prominent right now, so it's really hard to say how this is going turn out. I'm sure it's going to be drinkable, but may not be as close to the GLCA as I was hoping. Only time will tell. It seems a little dry, but not as bad as I was expecting at this FG.
I have these carbonating and conditioning in a closet right now where the temp fluctuates between 67F and 72F. They will have been bottled for 23 days on Christmas Eve. What are my chances of this being ready to drink by then?
Added a tiny bit of cinnamon to the keg. Got it much more in line with where i wanted it. Id back down the ginger and up cinnamon in future batches.
I've had this kegged for about 2 weeks now. I rushed this one a bit and it shows. It's still very young (brewed Dec 2). I backed the ginger down to 7/8 oz but it's still pretty strong right now. The cinnamon was very faint so I added 2 sticks to the keg. I think I'll have to let this one sit for a few more weeks.
I like this beer but I just mine has a really strong honey flavor. I'm not a huge honey fan and I wonder what the best way is to dial that back. A little less honey? Add the honey a little earlier in the boil?
One pound of clover honey. Fermented at 62-64 for 21 days then kegged. Honey was added at flameout.
I added the honey at flameout and I could definitely taste the honey in this brew. It was subtle but I could tell it was there. I loved it for that exact reason, subtle but noticeable.
Btw, I think I mentioned in an earlier post that I cut back on the amount of ginger I used. I was told by someone at Great Lakes that they use equal parts of ginger and cinnamon. So in my first attempts at brewing this I used 1.25 oz of ginger and 1.25 oz of cinnamon sticks. For this AG batch, I cut the ginger back to just .75 oz and kept the cinnamon sticks at 1.25 oz and I really think that is a good ratio. Oh, and I steeped the ginger and cinnamon in a muslin hop sack for the entire 60 minute boil and into the cooling stage and removed them when I racked to my fermenting bucket which was also recommended by Great Lakes...
I have brewed this recipe 4 times and preparing to brew this again in a few weeks for x-mas season. This beer is very drinkable in 8-12 weeks but is much better with about 20 weeks or so of aging.
As for your recipe, the difference in percentages is because the percentages you are working with are by weight and not gravity points. DME has more diastic potential than the same weight of malted barley. I think your recipe looks good although I have found that I back off the cinnamon as I just don't like the taste of cinnamon all that much.
I used hallertau in mine the last time believe, but any bittering hop would work. I like it with a little higher IBU because it balances it all out a little bit i think.
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