vanceromance
Well-Known Member
So if not partial mashing just steep with .25 lbs of each like the original recipe?
So if not partial mashing just steep with .25 lbs of each like the original recipe?
Subscribed to this thread, I'm going to brew this after i finish the kits I have in my garage waiting to be brewed
What size is your bung? :cross:
I have the same carboy but haven't used it because I don't have a bung for it.
NTOLERANCE said:On water,
One of the reasons I used the RO water was simply to balance out my harsh tap water.
Another was to have the water in a container to chill it, so it becomes the wort chiller, so to speak.
Finally, There isnt anything in it to infect the beer, so you dont have to preboil it.
Chillers arent free, but if you can shill your "top up" water so to speak, you achieve nearly the same effect with little cost. RO water near me is .70 cents a gallon from the grocery stores. There isnt anything in it to infect the beer, so you dont have to preboil it.
2 1/2 inches across the large end.
Well, isn't spring water along the same lines sanitization-wise, but including the minerals, etc?
I plan on brewing this in a couple days, but I have one problem. My LHBS doesn't have wheat LME. I assume I can just substitute an adjusted amount of DME for that, correct?
I plan on brewing this in a couple days, but I have one problem. My LHBS doesn't have wheat LME. I assume I can just substitute an adjusted amount of DME for that, correct?
Yes and no. Wheat malt tastes different than barley malt, and it gives better mouthfeel and head retention. That being said, you can substitute barley malt, but the flavor won't be quite the same. It will still probably be pretty good.
Oh, sorry. I meant to specify wheat DME,not just basic.
So you are looking for the conversion. I think it is .8 to 1 meaning .8 pounds DME is equal to 1 pound LME. Someone else should really verify that before you count it as gospel.
After having this beer sitting in the keg for about a month, I gotta give it to you NTOLERANCE, I can finally sit down and pleasurably drink my own beer. My dad even sat outside with me and had a tall glass to congratulate me on a job well done. My respects to you, cheers!
How long did it take you to force carb?
Primary fermentation only?
7 Days in primary fermenter and then...
3 weeks under 10 PSI, then 20 PSI for 1 week, now sitting at 7 PSI for serving.
My regulator maxes at 30, had I just left it at 30 for a while, it might have carbed faster.
Thanks for the recipe, this will be my first EXTRACT brew. Haha, I know...sounds funny. I've been brewing smaller 3gal AG batches from the start. I just got two 6 gallon glass carboys and since I don't have the kettle to match yet, this will let me do a bigger batch with the same equipment. I know there's always partial boils, but this is the perfect opportunity to have a nice "easy" brew day and see what extract is all about...not to mention it sounds like a tasty amber wheatish brew!
Thanks for sharing, I plan to brew tomorrow night or Friday morning. I'll probably bump up the DME to make an equivalent six gallon batch, figuring on about 5.5 into the carboy...although I guess without the sediment from the malt you don't get as much trub as with all grain?
Will you please confirm the hope/misc addition shedule? There was a post that reccomended a change and I just want to make sure I'm making your current reccomended recipe!
Here's what I got from the original post:
Start (60): 1oz Saaz
(20 min): .5oz Saaz
(10 min) .5oz Saaz, Zest of (1) orange, 1oz coriander, 1tsp Irish moss
Thanks!
The brew day went well over all but I think I got carried away with the "easy"ness of this recipe and screwed up on a fundamental area of brewing.
This was my first batch using chilled water as the method for getting the wort down to pitching temperature. I followed the water guidelines from this recipe and topped up, oxygenated and then pitched the yeast. I use a fermometer (on this carboy it was a horizontal style) and my brew hauler strap was covering it up. I didn't do any calculations on the cold water additions and just assumed that adding 3+ gallons of cold water would surely bring it down to proper pitching temp. After I moved the carboy I noticed that my fermometer wasn't reading anything (scale: 38-78F). At first I thought that maybe the cold water brought it down below the lower end but I could detect some warmth from the carboy when I put my hand on it. I took a sample and it was at 84F! I put it in my fermentation chamber (refrigerator w/ controller) and am hoping that it will get it down fast enough to prevent any problems...it's been several hours at high temps though.
Lesson learned -- don't skip the basic process steps. Overall I did enjoy how easy it was to make this batch. It was just about two hours from start to finish. I just wish I would have checked that temperature first!
Has this happened to anyone else or do you typically get the wort down to the 60s just by adding the cold water?
NTOLERANCE said:You likely wont get this down to the 60's with the chilled RO water.
I took a sample and it was at 84F!
Ingredients ordered!
KillJoy
NTOLERANCE said:Great brew with a slice of orange.
What type of LME did you use? Most that I see comes in 3.3 lbs cans, hence the 6.6 lb ( plus 1 lb dme) recipe.
Whats the color like?