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Old 09-20-2010, 06:09 PM   #11
mikeho
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Apr 2010
Boston
Posts: 135
Liked 13 Times on 11 Posts


My basement is fairly cool in the summer, so I don't use any temperature control, as a result, it ferments around 70 deg. I know that's a bit on the warm side. I brewed on 7/28, the gravity was 1.072. I took a sample/dry hopped on 8/8 (11 days), gravity was 1.017. I have only brewed with Safale 05 a few times, but every time it seems to work through the wort in about 3 days, and then dies down.
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Old 09-20-2010, 07:10 PM   #12
eddyfice
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Aug 2010
Fredericton, NB, Canada
Posts: 21

do you bottle prime/condition, or use force-carbing?

 
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Old 09-20-2010, 07:14 PM   #13
mikeho
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Apr 2010
Boston
Posts: 135
Liked 13 Times on 11 Posts


Bottle, using priming sugar in bottling bucket.
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Old 09-20-2010, 07:18 PM   #14
eddyfice
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Aug 2010
Fredericton, NB, Canada
Posts: 21

how long do you leave them in the bottle afterwards?

(sorry but I am trying to track down the cause of a certain diacetyl problem I'm having and thusfar your technique is identical to mine )

 
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Old 09-20-2010, 07:39 PM   #15
mikeho
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Apr 2010
Boston
Posts: 135
Liked 13 Times on 11 Posts


Usually 3 weeks, but I usually sample a bottle at 1 week, and by 2 weeks, they tend to be carbed. That photo was taken on 9/1, only 2 weeks after bottling. I thought that I might have had a little diacetyl problem on an earlier batch but it was probably just green, because it seemed to go away with some aging.
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Bottled: Brown Ale, Imperial Red, Simcoe/Columbus APA, Breakfast Stout, Barleywine

 
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Old 09-20-2010, 07:41 PM   #16
eddyfice
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Aug 2010
Fredericton, NB, Canada
Posts: 21

Thanks man, much appreciated.

Could you detect diacetyl in the 1-week bottle?

 
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Old 09-20-2010, 07:53 PM   #17
mikeho
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Apr 2010
Boston
Posts: 135
Liked 13 Times on 11 Posts


No problem.

I'm still pretty new at this, so I can't say for sure if I really was detecting diacetyl, but I don't recall it in this batch, just in batch #5, which was Midwest's Hop Head IPA.
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Old 11-19-2011, 08:52 PM   #18
Charliehart1
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Apr 2011
Philadelphia, Pa
Posts: 38

Quote:
Originally Posted by mikeho View Post
Bottle, using priming sugar in bottling bucket.
how much priming sugar did you use?

 
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Old 11-20-2011, 07:59 AM   #19
mikeho
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Apr 2010
Boston
Posts: 135
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I use 4 oz for a 5 gallon batch, but if you want to carb to style, here
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Old 03-15-2012, 07:40 PM   #20
Doubleit
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Mar 2012
Richmond, Virginia
Posts: 4

So I am Brand new at home brewing. I am a true hop head and am trying my hand at brewing some home batch's. I found the green flash west coast clone recipe on this forum so many have brewed it and talked about how great this turned out. If Anyone out there can give me some steps in brewing this recipe that would be great. I have all the supplies and equipment i just need some know how on running the wort in the fermentation and dry hop period. This is my first time i don't expect it to be great but i want to get a good start i just need help with the steps! Thanks for your input.

 
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