GrowlerMonkey
Well-Known Member
- Joined
- Aug 12, 2013
- Messages
- 53
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So I've brewed about 10 batches over the last 2 years and while I can say my beer has improved, it is still nowhere near where I would like it to be. I've done quite a bit of research over the years which has led to my garage now being occupied by three - 7cubic foot temperature controlled freezers (one keezer, one fermentation chamber, one cellar) much to my wifes dismay.
I've read John Palmers "How to Brew" and "Ten tips to Better Extract brewing" thread which really helped in setting up my home brewery (Yeast Starters, temperature controlled fermentation, etc...) but I'm still just not getting those great beers that I had envisioned I would be.
A few recent Examples:
Brewed the NB Carribou Slobber Extract kit. Initially(for at least 6 weeks) it had an alcoholic bite to it, almost like I had added vodka. Now after four months in the keg it is much better, the alcohol is gone, but still a little more fruity than the commercial equivalent - moose drool. For this beer I pitched an appropriate stir plate starter, fermented at 65 and raised to 67-68 slowly after a couple days.
Most recently brewed NB Dead Ringer IPA. After 3 weeks priming at room temp and (10 days with dry hops) now in the keezer it is decent. It seems a little sweet and not at ton of bitterness or aroma. I'm considering adding another oz of centenial to just leave in the keg.
I should also note that I don't think I'm ready to get into all grain, I have two toddlers at home and have a hard enough time finding 4 hours to brew an extract batch.
I like the idea of getting my process completely dialed for extract and making great extract brews until I have more time in my life for all grain. Plus when I do it, I want to do it right and set up an electric brewery like Kal's.
Any input is greatly appreciated, I'd really like to improve my IPAs and I think I've done most of the extract "process" tricks out there. Maybe add a little Gypsum to my RO water?
Regards
I've read John Palmers "How to Brew" and "Ten tips to Better Extract brewing" thread which really helped in setting up my home brewery (Yeast Starters, temperature controlled fermentation, etc...) but I'm still just not getting those great beers that I had envisioned I would be.
A few recent Examples:
Brewed the NB Carribou Slobber Extract kit. Initially(for at least 6 weeks) it had an alcoholic bite to it, almost like I had added vodka. Now after four months in the keg it is much better, the alcohol is gone, but still a little more fruity than the commercial equivalent - moose drool. For this beer I pitched an appropriate stir plate starter, fermented at 65 and raised to 67-68 slowly after a couple days.
Most recently brewed NB Dead Ringer IPA. After 3 weeks priming at room temp and (10 days with dry hops) now in the keezer it is decent. It seems a little sweet and not at ton of bitterness or aroma. I'm considering adding another oz of centenial to just leave in the keg.
I should also note that I don't think I'm ready to get into all grain, I have two toddlers at home and have a hard enough time finding 4 hours to brew an extract batch.
I like the idea of getting my process completely dialed for extract and making great extract brews until I have more time in my life for all grain. Plus when I do it, I want to do it right and set up an electric brewery like Kal's.
Any input is greatly appreciated, I'd really like to improve my IPAs and I think I've done most of the extract "process" tricks out there. Maybe add a little Gypsum to my RO water?
Regards