Made it today .... a bit worried about when I racked to primary. My pickup tube clogged and then my siphon clogged so I poured it in to a strainer. We will see......
davis119 said:Made it today .... a bit worried about when I racked to primary. My pickup tube clogged and then my siphon clogged so I poured it in to a strainer. We will see......
SD-SLIM said:I actually only use a strainer...when I first started brewing I used a siphon but as I got in to reusing and washing yeast I started straining my wort in order to get rid of the hops and other stuff that I didn't want in my trub....in no way shape or form will this hurt your beer, actually it might have helped it because you introduced more oxygen by straining it!
MMachi said:It's officially bottled after a 22 day primary!
<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=58449"/>
I'm really looking forward to tasting a fully carbed and cold one in 2-3 weeks. The taste is very smooth and the lime is there, but not in your face. I think the carbonation will really get the crispness on the palate. The smoothness along with neat 7% alcohol is going to be dangerous! I'll post more notes once it's "ready". Thanks.
JimTheHick said:Here's to you, Slim.
Damn tasty. 5 days in the bottle.
speedster00 said:I just brewed this yesterday but turned it into a partial mash using 6 lbs of grain and 6.5 lbs of LME. I also used WLP 300 for yeast and simply lemonade rather than limeade. My SG was 1.046 which I thought was a little low but fermentation took off. 28 hours later my gravity is 1.02 and I added the simply lemonade tonight and that bumped it back up to 1.025. No clue where I should expect it to finish. Any ideas?
How do you calculate the alcohol %. Adding the Limeade messes this up for me.
Here's a pic of my sample after 10 days. tastes great but hardly any lemon-lime. Should I kick it up with zest for a week.
jamursch said:Here's a pic of my sample after 10 days. tastes great but hardly any lemon-lime. Should I kick it up with zest for a week.
atimmerman88 said:I've made my way through all 30 pages of this thread, I think I've convinced myself to brew this as my 2nd batch. The summer temps are coming so I think this will be nice for family get togethers.
Like I mentioned this is brew #2, I'm bottling my 1st brew, an IPA, this weekend.
I'm on the extract plan, following your extract recipe, it calls for pale LME, I was wondering if it could be substituted for DME ? I found the hops @ NB but they don't have a quantity of Pale LME that is reasonable for this batch....
DME would also be good to use to try and make my 1st starter as well.
Thoughts??
davis119 said:haha yeah i was wondering this too ..
edit....in laymans terms for me please no fancy math equations
JimTheHick said:The limeade only has about 200 grams of sugar in it in total, I believe. Just look at the nutritional info on the back- something like 20 grams per 8 ounces and you only add 59 ounces. So the alcohol bump is going to be pretty small. Like maybe half a percent.
SD-SLIM said:Jim is correct 28 grams x 7 = 196 grams of sugar for simply limeade....for every gram of sugar, 1/2 of a gram of alcohol is created, so 98 grams of alcohol in a 6 gallon batch isn't that much. However I am almost certain that someone out there is going to do this math and drill this number down!
Sucrose is 46 ppg. So 200g would yield an extra 4 points of gravity I would believe. That's assuming its all sucrose of course.
So if my calculations are correct, adding 4 points of gravity will yield an extra 0.53% of ABV to the final product (assuming it is sucrose and it all ferments out)
davis119 said:Like I said no fancy math problem will be done by this guy. Ill take your word for it.....
I guess I just assumed since there is such a violent fermentation after the ade is added it would make a bigger difference in abv.
The only difference between dry malt extract and liquid malt extract, is that liquid malt extract contains 20% more water....so if you use dry malt extract, then use 20% less to make the recipe work.
Since this is your second brew and this is a little more complex...I would recommend pre-portioning all of your ingredients prior to your brew and creating a brew schedule/timeline.
Good luck and happy brewing!
davis119 said:Hey did any one add the limeade cold?
I added it cold last night. Around 8. And now I have zero action. About 16hrs later.
Any thoughts?
jamursch said:I added mine cold and it didn't seem to have any effect? I never got the Fireworks that some did though but I used WL Abbey Ale yeast not the recommended WL Hefe IV.
My sample after 10 days had very little LL flavor but I also didn't use zest during the boil.
I'm probably no help as I am all over the board here
davis119 said:Hey did any one add the limeade cold?
I added it cold last night. Around 8. And now I have zero action. About 16hrs later.
Any thoughts?
Mysticmead said:Hmmm... I wonder how Pacman yeast would do with this one.... I've been using it on all my beers lately and have very pleased.. just not sure about using it on a wheat beer. Thoughts?
SD-SLIM said:Keep in mind that any time you remove your airlock/blow off tube, that you are purging your fermentor of co2 that will need some time to build back up...as for pitching the limeade cold...you may have temporarily shocked the yeast, but they will start working again shortly after the internal temperature levels out.
So my advice, make sure your air lock/blow off tube are securely connected and leave it be..it should continue to ferment!
davis119 said:Yeah. I had alot of foam on the surface when I removed The lid. I was thinking I had to wait for it to warm up... but thought by now it would have .
But my blow off tube is secure. I get lots of bubbles when I press on the lid
SD-SLIM said:Buckets are great fermentors but notorious for leaking gas around the lid...so I wouldn't worry about it too much, your beer should be fine...just remember to take readings after 3 weeks (total) to confirm it's complete. I know you will probably worry about this until you drink the beer, but assuming you have good brewing practices and good sanitation practices, adding this pasteurized juice shouldn't give your wort too much exposure to bacteria and yeast (with the exception of those that are in the air)...summary...relax, it will be amazing!
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