jdwoo87
Member
I made the mistake of going with a very cheap ale kit and fermenting at 72°F+ on my first home brew ever. It tasted nasty, so I read as much as I could online and discussed some ideas with a guy at my local home brew shop and came up with the following recipe:
1/2 pound 20L Crystal
3.3 pounds light LME
2 pounds light pilsen DME
1 pound rice syrup solids
1 pound corn sugar
1 oz Hallertau (Last 30 Mins)
.5 oz Saaz (last 5 mins)
1/2 teaspoon brew salts
1/2 teaspoon irish moss
Safale 05 yeast
I cooled my wort by pouring over 2.5 gallons of ice water and had piched my yeast about an hour after filling the primary.
I was petrified of off flavors from fusels and esters, so I put my 6 gallon fermentor in a giant "elephant poop bucket" (you know those big buckets they use at the circus, only this one was new when I got it) water bath. I keep a fan on the bucket as it is wrapped in towels and a towel is in the bucket draped over the fermentor to decrease temps by evaporation.
I keep a thermometer in the water around the fermentor and have been watching temps stay between 58 and 63. Ambient temps vary from 68 to 72.
Essentially, I am wondering how this might taste and if everything I've listed looks good and proper.
Long post, I know, thank you for reading!
1/2 pound 20L Crystal
3.3 pounds light LME
2 pounds light pilsen DME
1 pound rice syrup solids
1 pound corn sugar
1 oz Hallertau (Last 30 Mins)
.5 oz Saaz (last 5 mins)
1/2 teaspoon brew salts
1/2 teaspoon irish moss
Safale 05 yeast
I cooled my wort by pouring over 2.5 gallons of ice water and had piched my yeast about an hour after filling the primary.
I was petrified of off flavors from fusels and esters, so I put my 6 gallon fermentor in a giant "elephant poop bucket" (you know those big buckets they use at the circus, only this one was new when I got it) water bath. I keep a fan on the bucket as it is wrapped in towels and a towel is in the bucket draped over the fermentor to decrease temps by evaporation.
I keep a thermometer in the water around the fermentor and have been watching temps stay between 58 and 63. Ambient temps vary from 68 to 72.
Essentially, I am wondering how this might taste and if everything I've listed looks good and proper.
Long post, I know, thank you for reading!