Brew #2:

[skoodog]

Hey all! The addiction has firmly set in and I'm planning my second brew, this time a Scotch Ale, recipe found here. However as I am still a n00b I don't have any brewing instructions regarding temperatures, I seek the advice of you fine folks.

Do you guys have an idea about:

1) How long to steep the grains
2) What temp to steep the grains
3) How long to leave in the fermenter given the potential ABV/fermentables
4) Any other brewing details i may have missed?

Thanks!

 

[Gremlyn]

1) How long to steep the grains
30 Mins
2) What temp to steep the grains
155F
3) How long to leave in the fermenter given the potential ABV/fermentables
3 weeks minimum before bottling, I'd go maybe 5 on this, but that's just for aging. Once the hydrometer says it's OK, it's done fermenting.
4) Any other brewing details i may have missed?
Always

 

[Doc Robinson]

With a 1.096 OG, you better make a huge starter or you'll never hit your 1.022 terminal.

Here is a good calculator for pitching rates that will tell you the volume you'll need.

 

[Hoosier]

Have a go @ this instead. You will not be disappointed. Be sure to pitch an appropriate amount of yeast with this bad boy!

1.099 OG
1.026 FG
16 SRM
28 IBU
9.7% ABV


14.5 Lb English Pale Ale LME
0.5 Lb Munich Malt
1 LB C40
0.5 Lb Honey malt
0.25 C120
0.25 Pale Chocolate

1.6oz EKG @ 5%AA for 60 Min
0.5oz EKG @ 5%AA for 10 Min

Yeast: Fermentis US-05 (18 grams) Rehydrated

Partial Mash @ 154F for 60 min

Ferment @ 65F

 

[skoodog]

With a 1.096 OG, you better make a huge starter or you'll never hit your 1.022 terminal.

Here is a good calculator for pitching rates that will tell you the volume you'll need.

Awesome tool! This will come in very handy. Thanks!

Question #1: Your tool says i need 2 packets w/ a starter (or 3.4 without, which I may try just to be safe). Is that normal?

Question #2: When pitching the yeast for high gravity brews, do i pitch the whole starter at once, or are there multiple pitches needed?

Thanks again!

 

[RogueVassar]

I was also going to do a scotch ale for my second batch. When I realized it would do better for me to ferment it for what seemed like forever and a big starter, it made more sense for me to do another IPA. Now I'm going to do my best to save the yeast and pitch with it. Plus I'll have a larger store of beer so I won't be as stir crazy waiting for it.

Good luck with it though and tell us how it turns out!

 

[Doc Robinson]

Awesome tool! This will come in very handy. Thanks!

Question #1: Your tool says i need 2 packets w/ a starter (or 3.4 without, which I may try just to be safe). Is that normal?

Question #2: When pitching the yeast for high gravity brews, do i pitch the whole starter at once, or are there multiple pitches needed?

Thanks again!

Question #1: Naw. It depends on the yeast packet you are using. With the Wyeast Smack packs (100b cells) and the White Labs vials, you only need 1 pack for the starter. Drag the little bar at the bottom over to "larger starter less packets" or whatever. This says you need 1 yeast pack in a 6L starter.

Question #2: What I would do is make a 1 to 1.5 gallon starter 2 days before the brew, let it krausen, wait till the krausen falls back in (usually 24 hours), and refrigerate it. On brew day, take it out before you start brewing. You'll notice a thick layer of yeast on the bottom covered by all the liquid. Slowly pour off the liquid until about .5 inches remains on top of the yeast. Swirl it all around to make a slurry and let it come back up to room temperature while you brew. When you are ready to pitch, swirl it around again and pour it all into the fermenter.

 

[skoodog]

Question #1: Naw. It depends on the yeast packet you are using. With the Wyeast Smack packs (100b cells) and the White Labs vials, you only need 1 pack for the starter. Drag the little bar at the bottom over to "larger starter less packets" or whatever. This says you need 1 yeast pack in a 6L starter.

Question #2: What I would do is make a 1 to 1.5 gallon starter 2 days before the brew, let it krausen, wait till the krausen falls back in (usually 24 hours), and refrigerate it. On brew day, take it out before you start brewing. You'll notice a thick layer of yeast on the bottom covered by all the liquid. Slowly pour off the liquid until about .5 inches remains on top of the yeast. Swirl it all around to make a slurry and let it come back up to room temperature while you brew. When you are ready to pitch, swirl it around again and pour it all into the fermenter.

Wow! Thanks for the thorough post. That's what young brewers like myself need!

What do you use equipment-wise for your starter? I googled it a bit and found a guy that used 1000ml beakers but I'm more economical so I was thinking about getting one of those Gallo 1 gal wine jugs.

 

[Gremlyn]

I used growlers for my starters, though a 6L starter will no ft in a standard sized growler. If you can get a stir plate, you need much smaller starters.

 

[Doc Robinson]

Wow! Thanks for the thorough post. That's what young brewers like myself need!

What do you use equipment-wise for your starter? I googled it a bit and found a guy that used 1000ml beakers but I'm more economical so I was thinking about getting one of those Gallo 1 gal wine jugs.

Yeah. Erlinmeyer (sp?) flasks and beakers are a WASTE! Get a 1 gallon growler/jug. They cost about $4. In fact, I made a 3L starter for brew day tomorrow about 20 minutes ago.