American Pale Ale Bee Cave Brewery Haus Pale Ale

[CourtHouseBrewing]

Nice.
Do loose any heat when mashing?

I pre warm my cooler with the water from my HLT as it comes up to temp.
About 10 minutes works well. I use a sealed indoor/outdoor probe to monitor the temperature in the closed cooler.
After I’m sure I don’t have any dry spots in the grain I leave it closed. I have never had a problem with efficiency this way and get high SG from my grain. I did take a drill and made the holes larger. Works great and I can keep the sparge level just above the grain.

 

[evandena]

My first time ever brewing beer, all on my DIY two tier. Im hooked! Biggest thing I learned, wort needs to be cool before taking gravity. I thought I had WAY too much water to get my preboil gravity readings, but I taking a reading in 180 degree wort won't work. Can't wait to try it!





Here's a pic of the action. My next batch will be smoother.

 

[Kaotica]

I was brewing a batch of MysticMead's Raging Red Irish Red Ale, and I cracked open one of my EdWort's Haus Pale Ales and saw this:

Yey clear beer.

 

[badbrew]

Anybody had any attenuation issues with this? After 3 weeks fermenting with a starter, and 12 days primed all at 65, I have it in the cooler at 38 on gas for 4 days now and it is cloudy and tastes like it hasn't quite finished (very malty). I will check gravity after a week if it still tastes the same. I'm hoping it's just green but I'm getting ansy.

Edit: what am I saying? I used nottingham yeast with no starter and no hydration. I think I aerated the next morning with my drill. It took off after about 24 hours and went non stop for about 5 to 7 days.

 

[Jukas]

Anybody had any attenuation issues with this? After 3 weeks fermenting with a starter, and 12 days primed all at 65, I have it in the cooler at 38 on gas for 4 days now and it is cloudy and tastes like it hasn't quite finished (very malty). I will check gravity after a week if it still tastes the same. I'm hoping it's just green but I'm getting ansy.

Nope, mine hit FG after less than a week. OG 1.050 pitched a yeast starter on 3/18/12 and it was 1.008 by 3/25/12.

What was your SG reading before you kegged?

 

[badbrew]

Nope, mine hit FG after less than a week. OG 1.050 pitched a yeast starter on 3/18/12 and it was 1.008 by 3/25/12.

What was your SG reading before you kegged?

Didn't measure. I'll check it later this afternoon.

 

[Fastmetal]

Anybody had any attenuation issues with this? After 3 weeks fermenting with a starter, and 12 days primed all at 65, I have it in the cooler at 38 on gas for 4 days now and it is cloudy and tastes like it hasn't quite finished (very malty). I will check gravity after a week if it still tastes the same. I'm hoping it's just green but I'm getting ansy.

I always make this with re-hydrated S-05 and it always gets down to about 1.010.

 

[BOYDBrew]

I Brewed this on 3/25.
OG was 1.045
FG is 1.005
To me it tastes kind of dilute
cold crashing now and will keg in 2-3 days..
anyone experience the same issue and it taste better later?

 

[mrcastellino]

Here is my Bee Cave Haus Pale...quite quaffable indeed

 

[badbrew]

Here is my Bee Cave Haus Pale...quite quaffable indeed

Wow, how long and at what temp did you ferment? Mine is cloudy as hell. I'm going to have to make this one again.

 

[Jukas]

Here is my Bee Cave Haus Pale...quite quaffable indeed

Very nice looking. How long did you ferment for & how long in the keg before you poured that?

Mine is rather cloudy after a 10 day ferment and another week in the keg. It tastes great, but still a bit green and has very little head & head retention..., possibly a side effect of mashing too low at 149F?

 

[evandena]

Second AG batch (second brew, ever), and I got 87%? Can this be right?
Preboil gravity: 1048
OG: 1063

Should I add some water to the carboy?

 

[mrcastellino]

I followed the recipe spot on (grain bill, IBUs, mashed @ 152 etc.) but did a 3 week primary ferment @ 67 (no secondary) with a WLP001 yeast slurry from a local microbrewery (OG 1.052, FG 1.011).
For the most part I always do 3 week primarys for my brews even though in some cases its overkill. It certainly might not be necessary for this brew but i tend to err on the side of caution.

After the three weeks i cold crash for a few days at 33 and the transfer to the keg. The picture was taken from 2 weeks (~ 5 weeks in total) conditioning in the keg. While its good now (and crystal clear) i definetly think its still slightly on the green side and will really hit its stride after a few more weeks. Maybe im picky but i rather be patient and wait it out until shes in her prime

If its still cloudy ...just wait it out. I believe Edwort mentioned he doesnt even touch his until its been 8 weeks in the keg. Not only will the beer drop clear it will be that much tastier!

Cheers

 

[jgourd]

I have made this brew (or close variants) about 10 times now. I have always had crystal clear beer. And by crystal, I mean as clear as a bell. I ferment for two weeks in the primary, cold crash for three days, and keg with gelatin. After the first few pints, it's clear. I also tried fermenting this beer at lager temps and then lagering it for a month to see what difference it would make. I didn't notice any drastic changes, but I do prefer the "regular" fermentation with a three day cold crash.

 

[Jukas]

If its still cloudy ...just wait it out. I believe Edwort mentioned he doesnt even touch his until its been 8 weeks in the keg. Not only will the beer drop clear it will be that much tastier!

Cheers

I checked my notes and it seems I was extremely over anxious I brewed on 3/17/12 and pitched a 1L starter of washed notty
on 3/18/12. Verified FG on 3/25/12 and kegged it on 3/26/12, so it's had just under 2 weeks in the keg.

Couple that with using pellet hops without a hop spider and not using a fining agent in the boil and I'll be surprised if it ever really drops clear. Since it was my first AG brew and I don't have an established pipeline to allow it to age properly I jumped the gun.

Next time I plan to:

A) leave it in primary for at least 14 days to allow the yeast to finish cleaning up.
B) use whirlfloc in the boil unless I plan on washing the yeast from that batch, in which case I'll use gelatin at kegging.
C) force carb and then disconnect and let it age in the fridge.

 

[ShinyBuddha]

I managed to go grain to glass with this in a week. Hit all the measurements right on, pitched a 1L starter of SD SuperYeast WLP090, hit 1.009 day 5, and cold crashed for two days before kegging. Tastes great but I did get cold break into the fermenter so there is a bit of chill haze @ dispensing temp (46).

In case anyone was wondering why I pushed it so fast...I was out of beer! I've never done something that fast before and it's nice to know I can get some great beer so quick.

 

[pinback]

That's awesome shinybudha!

 

[furner]

Just did this for my first all-grain batch. 10 gal orange cooler with stainless false bottom. This rig did great and I think this will turn out great. Weather has been all over the place lately so I will probably have to be shuttling this upstairs and down to keep the temp constant.

 

[BrewHaas]

Just tried mine after 2 weeks in primary and then 3 days in kegs. It's good now. I had to push it because the house is getting to 80 degrees during the day. It's a good thing I brewed 10 gallons so that it will last long enough to compare later. Pretty hazy but thats my doing. I will throw some more hops in next time for fun Thanks Ed.

 

[evandena]

Just did this for my first all-grain batch. 10 gal orange cooler with stainless false bottom. This rig did great and I think this will turn out great. Weather has been all over the place lately so I will probably have to be shuttling this upstairs and down to keep the temp constant.

Put it in a bin or bucket of water to help regulate the temp changes.

 

[ButcherBoy]

Have to brew more, this is one of those, "the last one is the best", brews. It only improves, the longer it goes the better it gets! Only have 18 left from the first batch, should have brewed more 3 weeks ago. Got to work on pipeline management, not to mention fermentation temperature control! Brew this, you won't be sorry.

 

[evandena]

What's the sweet spot for this beer to age?
I brewed my first AG batch a 2 weeks ago, fermented for 13 days, crash cooled for 2 days, and then kegged. Right now I don't get much hops from it, and it still tastes yeasty.

I have no problem not trying it until its prime (or at least 80% to prime), so what do you think a good age is? Right now its kegged and sitting around 37 degrees at 12 psi.

 

[rossi46]

I like to leave it in the keg at least 2 weeks before I touch it, better at a month.

 

[sivdrinks]

How do you avoid cold break in the fermenter? After my boil I just drain into my primary minus the scum at the very bottom where my diptube doesn't reach.

 

[evandena]

How do you avoid cold break in the fermenter? After my boil I just drain into my primary minus the scum at the very bottom where my diptube doesn't reach.

Leave it in primary, it's not a problem.

 

[KirkD]

I have brewed this 4 times. It was my first all grain and has came out great every time.

Question: This is the first time I have kegged it. So 10-14 days in the primary and it is ok to put it in the fridge on C02 @12PSI to finish off?

 

[evandena]

I have brewed this 4 times. It was my first all grain and has came out great every time.

Question: This is the first time I have kegged it. So 10-14 days in the primary and it is ok to put it in the fridge on C02 @12PSI to finish off?

Yes, leave at that PSI for at least another week.

 

[chalmer9]

Hey thanks for the great recipe. I'm about to make this today but I have a question.

Your total sparge water amount is 4.5 gallons. I generally use this website to calculate how much sparge water I need:

http://brew365.com/mash_sparge_water_calculator.php

When I enter all the information in this it says I need 5.82 gallons of sparge water. Why are the number so far off? I am going to follow this thread's recipe so I guess I'm more worried that website is leading me astray in other batches I've done.....

thanks

 

[pinback]

I notice on that site they use 1 gallon as the equipment loss. I doubt EdWort uses that parameter. You should input the parameters for your own system.

Basically for mash you should figure 1.25 qts per lb and then sparge off whatever it takes to get to your boil volume. That is the KISS method in essence.

 

[chalmer9]

Near boiling