Man I guess! Wow!Very Un-Dude said:LOL....pretty consistent I'd say!!! :rockin:
Man I guess! Wow!Very Un-Dude said:LOL....pretty consistent I'd say!!! :rockin:
I don't know how Rye flavors a beer and I was wondering if this is part of what I'm tasting.Darth Konvel said:Wow, two marks so far up on the "citrusy" column. Wasn't expecting that.
Thanks for the heads up regarding head space for dry hopping, Rich. I hadn't even thought about that. Did you have any similar issues, anti-Dude? Or are you waiting to dry hop later?
RichBrewer said:I don't know how Rye flavors a beer and I was wondering if this is part of what I'm tasting.
I'm going to have to keep my eye on this one. I think the hops hinder the CO2 bubbles from escaping. I can see the air lock getting blow off.
I didn't get any smoke character at all. I was thinking that when the citrusy tang mellows, maybe the smoke character will come through but I'm not too sure right now.Very Un-Dude said:Rich, did you get a hint of smoke at all?
Darth, I haven't dry-hopped yet. I'm going to let the gravity go down a few more points and then put in the oak chips, then dry hop.....
It is pretty sweet tasting right now though. I don't detect any smoke at all, it seems very citrusy, which doesn't make a whole lot of sense unless that is a yeast characteristic or the orange from the orange blossom honey is doing it. The hops we used aren't really citrusy IMHO.
I'm going to let this ferment some more of the honey out before I add the oak chips. Maybe another week.
Pumbaa said:I keep saying it but no one listens
It's goning to take a long time after it's in bottles befor it tastes "right"...
Pumbaa said:Got mine boiling as we speak . . . and GD it's a long arse boil to get to 5.5 gallons. Started the boil at about 2:00 Central and just finally added the first round of hops at about 6:30 Central
used 13.5 quarts for the mash and just under 7 gallons for the sparge. This is my first all grain batch did I figure that out right cuz GD this has been boiling for like 3 hours now
What was your boil volume to start with?
Pumbaa said:10 gallons . . . 13qts for the mash and + 27 quarts for the sparge
I have no clue what my effciency was, like I said my first AG batch
I had the exact same problem. My OG was also 1.065. Worst efficiency I've ever had.ablrbrau said:Don't feel bad Pumbaa- I just pitched yeast on mine and my OG was a full 11 points low- only hit 1.065. That puts my eff in the 50's. I don't know WTF happened- maybe God is punishing me for brewing beer in honor of such a devilish day. I get my Crankandstein mill soon- maybe that'll help.
BTW I've never dry hopped before nor used oak chips. Anything special I need to know?
deranged_hermit said:hey all... brewed mine today. extract version. however i am very upset at my OG. its only 1.060. what could've happened for it to be so LOW! i followed the recipe very strictly. just dont know what happened. any suggestions? also, what does a low OG do to a beer? does it make it sweeter? lighter? less alcohol content?... which means more leftover sugar? what are ways to fix this? already added the yeast, and dont have a LHBS to get more. oh well... i'll see how it ends up. i had fun tho!
I'm going to rack mine maybe next weekend onto the oak chips. Give it a week or two then bottle or keg. I hope I didn't screw up by dry hopping too early.Dude said:As for my batch, I'm swirling it every so often--it is going to get racked into a keg on top some wood chips Wednesday. Will keep it on those for 5 days, taste and decide if it needs longer. Then I'll dry hop it and bottle some (if deemed worthy) for the nationals. I'll be sending some out to some peeps for tasting too. Then the rest goes on tap for me!!!!!
Dude said:As for my batch, I'm swirling it every so often--it is going to get racked into a keg on top some wood chips Wednesday. Will keep it on those for 5 days, taste and decide if it needs longer. Then I'll dry hop it and bottle some (if deemed worthy) for the nationals. I'll be sending some out to some peeps for tasting too. Then the rest goes on tap for me!!!!!
SkewedAle said:Any of you guys know where to get oak chips besides a HBS, my guy doesn't have them and I'm not paying 10 bucks from midwest supplies to order them online... I'm too mmuch of a poor college student
ablrbrau said:Ok, but like i said I've never dryhopped nor used chips, so I got some dummy questions, mostly about sanitation. what do I do with the hops and oak chips to keep from spoiling the brew? The hops are so acidic that i'm guessing that it's not even an issue with them, but I'd like to know for sure. Thanks in advance.
Dude said:Know what I scored at the grocery store the other night? Jack Daniels chips made from the real whiskey barrels. They are used for grilling. You might be able to find some in your area.
I bought 3 big bags just for the heck of it.
I'm not sure yet either. I was thinking of steaming them to hopefully sanitize them.
ablrbrau said:Yeah I thought of that and also of just putting them in the oven to toast them, or is that a dumb idea? I am guessing that it would sanitize and give a bit of burnt flavor?
Chairman Cheyco said:I've used oak chips before and have had no problems. What I do is put them in the microwave with just enough water to cover them/make them wet, for a couple minutes. Get them to boil and let them cool off, then rack on top of the oakchip 'tea.' This is probably not needed as it is because by the time you go to secondary, your beer has enough alcohol in it to kill most stuff. Better safe than sorry though.
Darth Konvel said:Finally got around to racking this to secondary. Been in primary for three weeks now, and finally looked like it was done doing its thing (gave it an extra week just to make sure.) OG of 1.073, gravity at time of racking 1.016
Tastes great so far, although no trace of smoke that I could detect. Great citrus, honey, and caramel flavors in there so far. Not exactly red, but lighter then what I had thought (was very afraid it'd be brown when I brewed it) with a nice redish-copper color.
A couple of weeks in secondary to settle out, then to tertiary to get the dry hop and oak chips, then to a keg (quaternary?) for final aging and consumption
magno said:Racked mine to secondary today. SG was 1.020. Color looks pretty red, although a little cloudy. Tastes good, but I cannot taste any smoke.
Can someone recomend any commercial rye beer? It is not a flavor that I am familiar with.
Cant wait to see how this turns out...
- magno
Dude said:Hop Rod Rye would be the benchmark commercial rye beer,, IMHO.
After seeing how yours is going, I think I will rack mine off the hops this weekend and check the gravity. It is still producing a bubble every 25 seconds and I brewed it 2 1/2 weeks ago.Dude said:Hmmmm.....I just racked this into a keg. Gravity is still 1.016. Tstes WAY sweet. I drank a bit of the sample, it still has a slight citrusy taste but the sweetness is overpowering it. I've got to get this down another 6-8 points or it isn't going to be much of a beer.
One other thing I was pleasantly surprised at is I chilled part of th esample in teh fridge and tried it later. It is still really sweet of course, but I detected smoke in teh profile, finally.
Anyway....with the gravity still so high, I'm going to hold off on the chips and dry-hopping. I'm thinking about re-pitching with some dry 1056, but I'll wait another week and see where it is at before I do that. I doubt this will be good enough to send to nationals though. We have to get started on 07.07.07 right now for a fighting chance for next year. Any ideas?
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