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Old 03-27-2012, 05:43 PM   #1
roedoejedeoerreder
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Mar 2012
Copenhagen, Denmark
Posts: 7


Found this website online and this is my first post. I made a beer recently that I think is quite good, although maybe a bit sweet due to my use of Palm Sugar. Although the sweetness is kinda honey-like or caramalish which is kinda nice. Here was my method, it would be great if you could tell me if you spot anything easily wrong.

1) cleaned everything with no-rinse cleaner
2) boiled 25L water and let chill
3) Put 10L in carboy, put 15L in pot
4) Only let carboy water chill to 65-70 deg.
5) Add 250g Cara-crystal malt in stocking for 30min
6) Remove malt and boil
7) Add 3 kg Muntons light dry extract and stir
8) Right after add 20g hops "East Kent Golding"
9) after 20 min add another 20g hops
10) after 40min add another 20g hops and take off heat
11) add 10g Irish moss and let sit 10min
12) Put wort in carboy and chill as quick as possible
13) when wort reaches approx 24deg add 14g "Safale S-04" dry ale yeast
14) stir and put lid on

I did this on March 9th and then I bottled on March 16th which I realize is a short time. When I bottled, I boiled around 80 g palm sugar with .5L water and added to the wort 15 mins before bottling. Again, if anybody can see anything wrong with the method let me know! Also, if it would help, I can post a picture of the beer! One problem is the large amount of "milky goo" that was left on the bottom of my carboy. Because some of it made it's way into my bottles!

Sorry for everything being in the Metric system, but I live in Denmark and can't figure out the imperial system for the life of me...hope some of you know how to convert!



 
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Old 03-27-2012, 05:57 PM   #2
1KD1
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Jan 2012
Kansas City, Missouri
Posts: 174

I am a new brewer as well but the first thing I notice is your addition of Irish Moss. You state adding 10g of irish moss which is equal to 2.02 teaspoons. I have always used 1 teaspoon for a 5 gallon batch. Which is what the instructions on the bottle call for as well as most recipes that call for it.

Also, you mention adding the moss after turning off the heat. It should be added the last 15 minutes of boil.



 
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Old 03-27-2012, 06:01 PM   #3
JoeyChopps
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Apr 2011
warner robins, ga
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One thing I wouldn't do is adding boiling or near boiling wort directly to a carboy. I would do a ice bath in the sink

 
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Old 03-27-2012, 06:07 PM   #4
roedoejedeoerreder
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Mar 2012
Copenhagen, Denmark
Posts: 7

Ok thanks. Is there any reason for not adding it directly to the carboy? Just easier to cool down? Also, Pros or Cons to adding more or less irish moss? Thanks a lot guys, really appreciate it.

 
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Old 03-27-2012, 06:53 PM   #5
Spartangreen
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Jan 2012
Holland, MI
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Adding near boiling water to directly to the carboy can break the carboy.
The wort will cool quicker in the metal brew kettle. Put the brew kettle in a ice bath to cool it down to the yeast pitiching temp, then transfer to the carboy. I follow the directions on the Irish Moss.

 
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Old 03-27-2012, 07:14 PM   #6
iv_hokie12
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Nov 2011
Blacksburg, Virginia
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I wouldn't worry about the irish moss. It doesn't contribute any flavor. If you add too much the other problem is you will run out faster. As Irish Moss is dirt cheap I wouldn't worry. The biggest thing I noted was your use of cleanser. That is fine for your first batch as your equipment is fresh, but I would move to a sanitizer. (Like a Cleanser but it kills more things!) Another nice this about sanitzers like starsan is that you can leave them in a bucket for extended periods until it gets dirty.

Can anyone comment on the full boil? I never did a full boil with extract because I didn't have a big enough pot and my stove wasn't powerful enough, but it sounds like he has the capability of doing a full boil.

 
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Old 03-27-2012, 07:15 PM   #7
Qhrumphf
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I'm a little confused by:

Step 4) Only let carboy water chill to 65-70 deg.

Was this supposed to mean the water you put in the carboy for later, or the water left in the boil kettle? I'm going to assume that you're using metric throughout, and this means ~150F. If you're steeping your grains in the kettle at that temp, that's perfect.

If that was the carboy water, not the kettle water, what temperature were you steeping your cara at?

Also, were you using a one-step cleaner/sanitizer? Because cleaning and sanitizing are not the same thing, and you need to do both unless you're using a one-step.

+1 on adding irish moss 15 minutes to the end of the boil. Although I don't think you used too much. But I wouldn't go much more than that.

and +1 on not cracking your carboys with a rapid temperature shock.
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Old 03-27-2012, 07:23 PM   #8
roedoejedeoerreder
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Mar 2012
Copenhagen, Denmark
Posts: 7

Wow, this is great, thanks again everybody. Duly noted on the Irish Moss, and you're right it is dirt cheap. I used a "no rinse hygenic cleaner" called "chemipro oxi". @Qhrumphf I guess that step does sound very unclear. That was the water that I left in the boil kettle, and I steeped the malt at that temp for 30 min. Also, didn't mention that my carboy is plastic and probably less likely to crack, but it's also probably a good idea to have it chill in the boil kettle. Any upside to letting it stay fermenting for longer than 1 week before bottling? Everywhere I read said to leave it for around 3 weeks, but it tastes good even after this 1 week and 1.5weeks in the bottle.

tak for hjælpen! (thanks for the help!)

 
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Old 03-27-2012, 07:33 PM   #9
Mr_Pear
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What is the carbonation level like? I would be worried with that short of a primary and only a week and 1/2 in the bottle so far that there is still unused sugar in your beer and that could contribute to some of the sweetnes you are tasting.

 
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Old 03-27-2012, 07:42 PM   #10
roedoejedeoerreder
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Mar 2012
Copenhagen, Denmark
Posts: 7

The carbonation isn't super high right now, but it's definitely alright. I've been having 1 beer every 4 days to mark the change in carbonation, and it's quite rapid. I'm hoping that by week 3 it will be fully carbonated. A longer primary will make it more carbonated/alcoholic?



 
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