schwibbidy
Well-Known Member
- Joined
- Apr 12, 2012
- Messages
- 53
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Hello everyone I'm new to brewing and thought I would post my brews so that I could get some advice from the veterans as well as input from the newbies like myself
FIRST BREW
(Really second, I messed up my first one pretty badly, turned sour and terrible, my mom still liked it tho...)
Scottish Ale
(90 Schilling clone)
Brought 4.5 gallons of water to boil
Turned down to medium heat (steamy) and steeped 1 lb crystal 60L as well as 8 oz chocolate malt for 30 minutes, then discarded the grains
Took the kettle off the heat and added 7 lb Amber LME (which I had warming in a hot water bath in the sink to help dissolve into the boiling water) trying my best to keep it from sticking to the bottom
Put back on stove and brought to boil, added 1 oz cascade hops (60 min), 1 oz cluster and 0.5 oz liberty (30 min), then 0.5 oz liberty (10 min) all of them in hop socks to limit the trub
Took kettle off heat and immersed wort chiller and covered with foil to keep air from contaminating it. Watching the temperature go down to 70 degrees and then I siphoned to the fermenter which helped to aerate the wort. (I had put 1 gallon of bottled water in the fermenter and ahead of siphoning so that I could aerate the water easier) it came to about 4 gallons so I added another gallon of bottled water to make up the difference to make a total of 5 gallons
I pitched the SAFALE US-05 yeast which I had rehydrated previously and put on the lid as well as the airlock which I filled with sanitizing solution
I put the fermenter in my basement which I hope will be in my desired temp range
Will update once I hit my next stage
PLEASE lend any advice you might have, Thanks!
FIRST BREW
(Really second, I messed up my first one pretty badly, turned sour and terrible, my mom still liked it tho...)
Scottish Ale
(90 Schilling clone)
Brought 4.5 gallons of water to boil
Turned down to medium heat (steamy) and steeped 1 lb crystal 60L as well as 8 oz chocolate malt for 30 minutes, then discarded the grains
Took the kettle off the heat and added 7 lb Amber LME (which I had warming in a hot water bath in the sink to help dissolve into the boiling water) trying my best to keep it from sticking to the bottom
Put back on stove and brought to boil, added 1 oz cascade hops (60 min), 1 oz cluster and 0.5 oz liberty (30 min), then 0.5 oz liberty (10 min) all of them in hop socks to limit the trub
Took kettle off heat and immersed wort chiller and covered with foil to keep air from contaminating it. Watching the temperature go down to 70 degrees and then I siphoned to the fermenter which helped to aerate the wort. (I had put 1 gallon of bottled water in the fermenter and ahead of siphoning so that I could aerate the water easier) it came to about 4 gallons so I added another gallon of bottled water to make up the difference to make a total of 5 gallons
I pitched the SAFALE US-05 yeast which I had rehydrated previously and put on the lid as well as the airlock which I filled with sanitizing solution
I put the fermenter in my basement which I hope will be in my desired temp range
Will update once I hit my next stage
PLEASE lend any advice you might have, Thanks!