HomebrewCraig
Well-Known Member
Now that sound's tasty!
Standard iPA style recipe?
Yep! Just an extra half pound of base grain, since I am still dialing in my efficiency, and I'd rather go a little heavy than light.
Now that sound's tasty!
Standard iPA style recipe?
After a few month hiatus, tonight I'm drinking the Tangerine Saison I made back in late April. It's been hanging out in the keg waiting for the boozy-ness to calm down a bit; the tangerines I added took me from 5.5 to 7.6ABV, and with all the fructose the Belle Saison yeast had a field day. I did dryhop with a little citra (only .5oz to 3gal) so while most of that dry hop has faded back, it's actually a good thing!
This beer really good - sort of like New Belgium's Snapshot, but with more body, mouth feel, and head for days. The Citra hops that faded put just enough tropical in with the tang of the Belle Saison yeast and just a hint of the tangerine in the background. You can't taste any alcohol at all - it's like a tropical/tart/hint of malt slammer. Pretty much the definition of a panty-dropper.
SWMBO took a drink and claimed the keg as hers. This won't end well for anyone.
So thinking ahead to bottling of dogfish Head wws read that at bottling to prime with sugar and fresh rehydrated chmp yeast to help with carbonation any thoughts on this.
Projected is 18%What's the projected ABV and how long has it been in the carboy?
If it's 10%ABV or under, and been in the carboy for under 3mos, you don't need any addition yeast.
Get some bottles, put the sugar cubes in 'em, and let 'em do their thing.
:rockin:
Went down to the Keezer to grab some beer and it smells like a Cascade bomb went off from my carboy. Can't wait to dry hop this beast.
Projected is 18%
About week and half just planning far ahead will be sitting in for about a month and half before bottling
Sounds like you have some tasty brew going
Ah, that's a monster for sure. Never made one that big - what yeast did you use for primary fermentation? Did you do multiple rounds of O2 injection in that thing? There's not too many that can handle that level of alcohol. You'll need bottling yeast for sure.
I'd let it hang out in the carboy for a good few months (no secondary) before messing with it. It's going to need some time to calm down and age in. I've seen guys/gals age in 12-13ABV barley wines up near a year, I can't imagine trying to age in an 18ABV beer.
Hope it turns out awesome for you! Keep in the loop!
:rockin:
Heya SBD!
I found the Motueka at a very small LHBS between work and home. And by small I mean the store could fit into a medium storage locker. But their hops selection was pretty nice, carrying half a dozen "exotic" varieties that my go-to LHBS does not carry.
I wanted to brew up the Kiwi-hopped IPA this weekend, but since my friend is such a Guinness geek, I postponed the IPA brew til next weekend. The Guinness clone was an easy brew, and just a single up-front hop addition. Gave me more time to explain everything I was doing. The IPA is a little more involved, so it is probably better to have pushed it off a week.
I did get to crack the first couple bottles of my first all-grain batch yesterday though... A Nut Brown which experienced questionable fermentation (was swamping in the bathtub, which drained of water in the middle of the night) The beer had very nice carb, a small but persistent head that did leave some lacing on the glass... But it tasted like beer! And a nice beer at that. I was expecting a little more of a nuttier flavor, a little more of a malt backbone.. But I chalk it up to incorrect fermentation temp control, which was repaired before the second batch.
Second batch was LIVID, which will be ready to crack by next weekend! It'll be cool to drink an IPA while brewing another IPA.
I'll open another Nut Brown tonight and take a pic of two.
What kegs are you looking at? I think there's some chinese 1.75g running around, as well as new 2.5g - I'm running old 3g pinlocks (which honestly took more effort than I thought to make fully serviceable, but that's what you get for cheap kegs).
Im new here and completely new to brewing. There was a Brooklyn Brew Shop Kit on sale near my place and i figured I'd give it a shot, what with a boring weekend ahead. Turns out the kit wasn't exactly the best thing for a beginner, being an all-grain kit Still managed to do it but Im crossing my fingers it will come out right. Meanwhile, i have to wait a month's time before sampling it (for better or for worse, should it have failed).. I really enjoyed the experience as I also love cooking.
Thing is, I'm not much of a drinker, and my wife does not drink at all. So 5 gallon batches are out of the question as I'm not willing to go through 40 of the same beers during over 4-6 months. 1 gallons seem to be predestined for me
Now, Ive managed to find a local shop that deals out small quantities of grain, and I'm willing to put in the effort, but i was also wondering if there were other ways to work with small quantity extract instead of grain.. I.E. does Coopers/Muntons etc. make LME in smaller cans? Can i split one of those cans and store/refrigerate the excess without having to throw out 4/5ths? Im placing an all-grain order for a Nut Brown Ale and an Oatmeal Stout, but I'd also like to get my dad into the "sport" through LME/DME without him messing the kitchen up.
For small batch inspiration, check out basicbrewing.com. those guys are awesome and always doing small 6 pack size brews. The video and audio podcasts are great.
For small batch inspiration, check out basicbrewing.com. those guys are awesome and always doing small 6 pack size brews. The video and audio podcasts are great.
I'm pretty new to brewing and have been doing small batches (1.5-1.75 gal) every week for a few weeks now.
I have a question about boil off. Is it normal to get a higher percentage of boil off when doing small batches? I've been losing almost a full gallon which is around a 30% boil off rate. This seems really high.
A couple of factors that may (or may not be contributing to this): I'm been brewing outside in the morning when it's a little colder, and I've been using an aluminum kettle.
I'm pretty new to brewing and have been doing small batches (1.5-1.75 gal) every week for a few weeks now.
I have a question about boil off. Is it normal to get a higher percentage of boil off when doing small batches? I've been losing almost a full gallon which is around a 30% boil off rate. This seems really high.
A couple of factors that may (or may not be contributing to this): I'm been brewing outside in the morning when it's a little colder, and I've been using an aluminum kettle.
I'm pretty new to brewing and have been doing small batches (1.5-1.75 gal) every week for a few weeks now.
I have a question about boil off. Is it normal to get a higher percentage of boil off when doing small batches? I've been losing almost a full gallon which is around a 30% boil off rate. This seems really high.
A couple of factors that may (or may not be contributing to this): I'm been brewing outside in the morning when it's a little colder, and I've been using an aluminum kettle.
I'm pretty new to brewing and have been doing small batches (1.5-1.75 gal) every week for a few weeks now.
I have a question about boil off. Is it normal to get a higher percentage of boil off when doing small batches? I've been losing almost a full gallon which is around a 30% boil off rate. This seems really high.
A couple of factors that may (or may not be contributing to this): I'm been brewing outside in the morning when it's a little colder, and I've been using an aluminum kettle.
Hello!
Boil-off of a gallon is pretty close to normal. I have a 20 quart and a 39 quart stainless steel pots, both of which boil off just under a gallon per hour. What are the dimensions of your pot? There are some environmental conditions that can affect your boil-off rate, such as temperature and level of humidity. But the biggest factors that affect the boil-off is the amount of surface area exposed to the environment for evaporation. So, a wider pot should have a greater rate of evaporation than a tall and skinny pot. Do you know your boil-off rate from experimentation, or have you discovered it by chance? If the former, I'd recommend boiling two gallons of water for an hour, and measure the amount of water you have left after the boil. Knowing this value is critical, especially for smaller batches, where each increment is a greater percentage of the whole.
I cook on a stove top and I get .75 gallon/hour of boil off.
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