American Pale Ale Bee Cave Brewery Haus Pale Ale

[philrose]

Sausage tasting huh?

Oh yeah!

 

[pnj]

BMW has it for $19 w/o any changes, it's definitely an economical recipe. $3 more isn't bad at all for the changes. I prefer hoppier beers, mine still has another 8 or 9 days left to bottle condition to make a judgment call on it but tasted pretty good when I racked it to my bottling bucket.

Add in the gas it takes for me to drive south 25 minutes (IF traffic is good) and I'm paying a bit more. But I like being able to shoot the poop with the folks at the store. Pretty excited about this recipe.

 

[Pangea]

What do you guys think about throwing in 1/2oz whole cascade into the primary after fermentation is complete and dry hopping for a week before racking to a keg?

My Edwort's Haus Pale is ready... just looking for the go/no-go.

 

[EdWort]

If you want more hoppiness, then by all means.

 

[pnj]

Looks like I'll be doing this again tomorrow. My hops are 8.7 IBU.

So, for more bitter, I add more towards the start of the boil. to add more aroma (and somehow more bitter because taste is mostly smell) I add towards the end.

when should I add the hops for a hoppier beer while still using the two ounces of good green stuff I have?

 

[RedOctober]

Ed, sorry to bother you but do you always batch sparge this? tomorrow I want to fly sparge it, 10 gallon batch (12.5 to 13 in keggle).

Is this ok?

* Heat 1.25 quarts of water per pound (21lbs) of grain to 170 degrees.
* Add hot water to mash vessel along with your thermometer.
* Mix in crushed grains when water temperature reaches 168°F. Stir until no large, dry clumps remain.
* Check temperature after about 5 minutes. Ideal temperature is 154°F. Adjust temperature if cooler than 145°F or warmer than 158°F.
* Cover mash and leave undisturbed for one hour.
* Fill to top of 10gal rubbermail 180 degree mashout, stir and let rest 10 minutes.
* Vorluof (excuse spelling)
* Heat sparge water to about 180 degrees F.
* sparge at 1 quart per 90 seconds.
* Collect 12.5 gallons of wort in your brew kettle.

Does this sound right? Can anyone check my numbers or suggest anything that will help improve my first AG, and first 10Gal batch?

Thanks

 

[EdWort]

Ed, sorry to bother you but do you always batch sparge this? tomorrow I want to fly sparge it, 10 gallon batch (12.5 to 13 in keggle).

Yep, I always batch sparge. It works great for me.

 

[RedOctober]

Yep, I always batch sparge. It works great for me.

Ed I am going to move (copy & Paste) this over to the AG section, hopefully i can get some imput before tomorrow morning.

Thanks

 

[EdWort]

Ed I am going to move (copy & Paste) this over to the AG section, hopefully i can get some imput before tomorrow morning.

Thanks

Yep, the fly spargers will chime in for you.

 

[pnj]

Looks like I'll be doing this again tomorrow. My hops are 8.7 IBU.

when should I add the hops for a hoppier beer while still using the two ounces of good green stuff I have?

well? how come no one replies to me in this thread? Do I smell or look funny?

 

[EdWort]

well? how come no one replies to me in this thread? Do I smell or look funny?

Your question is not clear. Do you mean your hops are 8.7% AA?

Do you want more hoppy bitterness, flavor or aroma, or all of them?

 

[pnj]

Sorry, it was clear to me...

I guess I want all of them? I want this batch, if possible to be a little more aimed towards the non-bmc drinkers.

I thought if the AA(sorry, thought it was IBU?, they say "8.7" on the package) was higher then your suggested recipe, I may be able to achive this.?

thanks.

 

[EdWort]

If you only have two ounces, stick with the hop schedule and it will be fine.

 

[pnj]

thanks. Heating water now...

 

[pnj]

How long does this Notingham yeast take to fire off? I pitched it directly into my primary and the wort was at 80. The package said to start the yeast in water that was 88-93 or so. Should I have followed this step?

Right now the wort is at 74.

 

[Memorex88]

My last batch using notty it took 5 days to start showing airlock movement.
I since have switched to Safale 05 which started within 12 hours. I repitched twice over the yeast cake and all 3 batches were excellent!
I believe I will do this again but will still use the 05.

I've heard complains about the Notty in the new packaging having a slow start and a sluggish fermentation.

 

[EdWort]

How long does this Notingham yeast take to fire off? I pitched it directly into my primary and the wort was at 80. The package said to start the yeast in water that was 88-93 or so. Should I have followed this step?

Right now the wort is at 74.

You should be fine. RDWHAHB. By morning it will be going full force.

 

[pnj]

it was morning when I asked that question. It's still not going.. I suspect it may be going a tad bit, just because it smells like yeast in the closet,but I see no activity in my blow off tube....

I'm relaxed, just curious.

oh, I made bread w/ the spent grains. SOOOO GOOOOD.

 

[EdWort]

Your blowoff tube might be leaking. If it's a carboy you should see some action if there is any.

 

[pnj]

ACTION! wow,that took awhile....

 

[fastricky]

So all you guys are just primary fermenting for @ 10 days and then cold crashing and then bottling/kegging? Seems like the beer won't be fully formed to me with that quick a schedule... no?

 

[pnj]

I only bottle, no kegs..

I have the first batch in the secondary. I left it in primary for 9-10 days, then secondaried. My next batch was brewed only two days ago, so it's still in primary.

I plan on leaving it in secondary for two weeks (unless someone says otherwise) and then bottling.

 

[fastricky]

I only bottle, no kegs..

I have the first batch in the secondary. I left it in primary for 9-10 days, then secondaried. My next batch was brewed only two days ago, so it's still in primary.

I plan on leaving it in secondary for two weeks (unless someone says otherwise) and then bottling.

That sounds like a fair plan to me...

 

[fishkid]

Just in time for camping!

Brewed 6-7-09 using 6.0AA cascade and bottled 6-20-09. Had my first test bottle last night and it is SCRUMPTIOUS!

I will no doubt be keeping this on hand at all times.

A little pron for ya'll,

 

[pnj]

What is everyones thoughts on using this beer as a base for a chili pepper beer?

 

[Irie5447]

Just in time for camping!

Brewed 6-7-09 using 6.0AA cascade and bottled 6-20-09. Had my first test bottle last night and it is SCRUMPTIOUS!

I will no doubt be keeping this on hand at all times.

A little pron for ya'll,

dude that picture quality seems little blurry, and the beer seems a bit hazy. Also seems like too much head?

 

[paradoc]

So... brewed my first batch of this beer yesterday morning. I got the kit from Brewmasters. Hit my OG exactly, and pitched the dry Nottingham without hydration (as specified in the printed directions with the kit) at 70 degrees. First time I had pitched dry yeast. All my prior fermentations have been going in 8-12 hours. Now almost 24 hours in and not even a hint of activity. The Apfelwein I brewed at the same time is happily bubbling away. I know it can take 48-72 hours for fermentation to start... but is this normal for dry pitching? Hydrating is so easy and the fermentation seems to take off a lot quicker.

 

[EdWort]

I've never had Nottingham not take off by the next morning. Are you using a bucket or carboy? If bucket, make sure you don't have any leaks by pressing on the lid to see if your airlock rises. You should see action in carboy.

I have heard the newest version of Nottingham is taking longer. Time for an email to Danstar.

 

[pnj]

As I noted above, my yeast took a good long while to get going too. Nothing to worry about, just let it do it's thing.

Ed, what do you think about this beer as a base for a pepper beer? I am a few weeks out (like 4 after I bottle) for tasting this beer so I've no idea how it might fair w/ some peppers in it.

 

[EdWort]

Ed, what do you think about this beer as a base for a pepper beer?.

Prolly pretty good. It has a clean profile to let the chili peppers shine.