BeerSlinger
Well-Known Member
Ok, my first time out, I took a little lump with the cooling and fermentation process and the temperatures that I keep in my house. I found out that I should probably run Lager in the winter and then Ale in the summer. I went back and looked after the fact and it was because that was a part of Parpazians book that I hadnt reached yet because I just read the first chapter and I had the Jim Koch video from SA so I thought that was enough to do my first round of beer(WRONG!!!).
My first question and this maybe the dumbest because I just cant find the answer: I now know what the environment temperatures for fermentation should be but I have found no mention of the temperatures for Aging of Ale & Lager, what are they? I cant seem to find that in the book.
Next, I have to explain something about myself. Personally, if Im going to try something new (like cooking, because I do all of it in my household) the first time I follow the recipe and then it usually bombs. The second time, I make the adjustments that I think are necessary, jot down some notes, throw out the recipe and fly by the seat of my pants. Usually when I quit trying to follow the directions once I know what Im doing the result is much better.
So what I would like to do is just experiment with just a basic recipe of 6 lbs of extract then play with the different hops combinations to see what they are all about. To me, until I know what they all taste like; its going to be difficult to know how best to layer hops and other ingredients in a recipe of my own. Then later I after I get a couple hundred gallon under my belt, Ill think about mashing. Although from my experience its best to Keep It Simple so Im doing just that by just experimenting with Hops, Syrups, Honeys, Fruits, Vegetables, Herbs and Spices. Then Ill look into grains later.
Ok, the next question my not be quite so stupid because this is about manually controlling gravity. Personally, Im an Ice beer Drinker and I would like to get the gravity to the equivalent of what I normally drink. So, if I work with the recipe I have experienced:
5 Gallons of Water
6 Pounds of Extract
6 Grams of Yeast
¾ Cup of Corn Sugar
What would I change to increase the gravity to make it more desirable so how would you push the specific gravity toward 6%? Please bear in mind that Im going to change to Mutons Powder Extract (because of cost and shipping), and possibly white labs liquid yeast (not decided on that, but Ive been hearing whispers that its good stuff). So if you make adjustments to my basic formula, the original was done with the beginners Mutons Liquid Extract and Powder Yeast.
My first question and this maybe the dumbest because I just cant find the answer: I now know what the environment temperatures for fermentation should be but I have found no mention of the temperatures for Aging of Ale & Lager, what are they? I cant seem to find that in the book.
Next, I have to explain something about myself. Personally, if Im going to try something new (like cooking, because I do all of it in my household) the first time I follow the recipe and then it usually bombs. The second time, I make the adjustments that I think are necessary, jot down some notes, throw out the recipe and fly by the seat of my pants. Usually when I quit trying to follow the directions once I know what Im doing the result is much better.
So what I would like to do is just experiment with just a basic recipe of 6 lbs of extract then play with the different hops combinations to see what they are all about. To me, until I know what they all taste like; its going to be difficult to know how best to layer hops and other ingredients in a recipe of my own. Then later I after I get a couple hundred gallon under my belt, Ill think about mashing. Although from my experience its best to Keep It Simple so Im doing just that by just experimenting with Hops, Syrups, Honeys, Fruits, Vegetables, Herbs and Spices. Then Ill look into grains later.
Ok, the next question my not be quite so stupid because this is about manually controlling gravity. Personally, Im an Ice beer Drinker and I would like to get the gravity to the equivalent of what I normally drink. So, if I work with the recipe I have experienced:
5 Gallons of Water
6 Pounds of Extract
6 Grams of Yeast
¾ Cup of Corn Sugar
What would I change to increase the gravity to make it more desirable so how would you push the specific gravity toward 6%? Please bear in mind that Im going to change to Mutons Powder Extract (because of cost and shipping), and possibly white labs liquid yeast (not decided on that, but Ive been hearing whispers that its good stuff). So if you make adjustments to my basic formula, the original was done with the beginners Mutons Liquid Extract and Powder Yeast.