bigred
Well-Known Member
I am about to bottle this tonight. Just wondering how much you guys carbonated? Beer smith tells me to use about 5oz of sugar to achieve 2.6vols. How much do you guys use?
I am about to bottle this tonight. Just wondering how much you guys carbonated? Beer smith tells me to use about 5oz of sugar to achieve 2.6vols. How much do you guys use?
If this beer has been fully fermented (IE - 3 weeks in an open fermenter), you could push the sugar up about 10 percent. This beer is more popular on the "fizzy side".
Sorry, I'm not quite sure what you mean by 10 percent? 10 percent of what?
Ok, thanks for the post. I ended up using just over 5oz of sugar. After I was done bottling, and there was a tiny bit of beer left in the bottling bucket, I took a small sample. It tasted quite cidery. Is this normal? I have had many other samples of my green beer, but never with the priming sugar in it.... could this make an off flavor before it's not fermented out? Or am I just being paranoid and this flavor will be gone after bottle conditioned for a couple weeks?
Ok, thanks for the post. I ended up using just over 5oz of sugar. After I was done bottling, and there was a tiny bit of beer left in the bottling bucket, I took a small sample. It tasted quite cidery. Is this normal? I have had many other samples of my green beer, but never with the priming sugar in it.... could this make an off flavor before it's not fermented out? Or am I just being paranoid and this flavor will be gone after bottle conditioned for a couple weeks?
"No bubbles" Is this normal or is the mash temp to high? Just wondering because I am going to move it to the secondary this weekend and if its not going to go down any farther I may emzyme it.
Thanks
...I mashed at 154...and it is still at 1.015. ...Is this normal or is the mash temp to high?
Thanks
Equally important is the mash rest time. My cream ales and other light beers that I want to be bright and crisp get a full 90 minute rest before fly sparging.
This was my first AG brew (well, first brew period, actually), and it went disastrously. Without getting into embarrassing specifics, I ended up having to make a completely new wort with fresh mash to add into the first wort I made, so as to get the IBUs a little more balanced.
With the best estimates I can provide it, Beersmith is putting my concoction at 20.9-22 IBU. Does anyone think that extra bittering from the hops will put my brew over the edge for an average BMC drinker (making this for a SuperBowl party), or even over the edge for this style?
Ive let it sit in the primary for two weeks now. Ready to bottle condition it and drink. Ive only got 3 gallons.. How much corn sugar should I add..What temp? How long? Is that all......Can i FINALLY drink this stuff
Stupid Question but why did you have it sit two weeks in a prim if fermentation (in the original instructions) for an Ale usually takes 5 days only. Thanks for the bottling advice
BM thanks for the recipe!!I made it exact except as a 5 gal batch.My question to u is would u force carb this or prime it in a keg????
That will be one very dry...very crisp and very clear beer.
After which im going to pour it into my 5 gallon water jug add 2 packets of US 05 Ale yeast and shake vigorously to aerate. Walk away for a week and leave at a constant temp at 68-70.
Come back add 3/4 cup of table sugar to 2 cups water and pour my beer over that mixture and bottle.
Bottle at 70 for 3 weeks and then CONSUME
Intersting even flake corn? I will do a single mash with a grain bag at 154 for 90 minutes and then boil my dry malt extractand and .25 magnum hops for 60min... Sound right?
...By the way, BierMuncher (if you're still reading the thread)-
Thanks for such a crisp recipe. This blows the local brewpub's cream ale away!
Brewed this today....
90 Minute Mash of 1lb 5 oz of Flaked Corn + 1lb 5oz of Minute Rice at 160. Then i did a 90 boil of my 2.5 Dry Malt Extract and then added in .25 of magnums at 60 min. The beer calculator i used said it would be a 4 SRM, 1.035 OG and 3.5% abv. Its cooling now and im going to pitch two packets of US-05 at 68 and leave it at that temp for two weeks-three weeks. Geletain it for 48 hrs and then bottle it...Im hoping the gelatin will get me that .5 i need to hit 4.0%
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