American Amber Ale Caramel Amber Ale

[kapbrew13]

haven't read thread but why so long in primary?

Personal preference? Forgot about it?

 

[GregInMD]

It’s the result of me being a beer nerd.

I read through just about every thread in the AG forum of Home Brew Talk. I pulled out the best practices that I liked. Things like: not always using a secondary, long boils to reduce the volume, having extra DME on hand and temp controlled fermenting seemed solid advice (to name a few). It’s also how I found King Brian the I’s recipe.

For this amber it worked perfectly. No threat of contamination and, after a quick check of the FG, I knew this one was done. No questions.

I couldn’t be happier with this recipe. It really is a fantastic brew!

There’s a must read HBT super thread on the no secondary topic at:
http://tinyurl.com/nosecondary

Hope this helps,
Greg

(credit aldousbee for the original label design)

 

[idrinkstuffnthings]

GreginMD. That beer looks delicious. I've got mine in primary For 2 weeks. Now on vacation for 3 weeks. Long primary but ain't worried. This'll be my first beer on keg system. Woohoo

 

[daggers_nz]

made this today. I forgot to use Irish Moss in the boil for the 3rd consecutive brew

 

[AlkiBrewing]

Hey Brian did/do you rehydrate the US-05? I brewed this a couple of months ago, turned out awesome! Going to brew another batch on Wednesday. Thanks for a truly great recipe.

Terry

 

[KingBrianI]

Hey Brian did/do you rehydrate the US-05? I brewed this a couple of months ago, turned out awesome! Going to brew another batch on Wednesday. Thanks for a truly great recipe.

Terry

Sometimes I do, sometimes I don't.. Doesn't seem to make much difference but it's probably better to do it. Glad you like it!

 

[AlkiBrewing]

Sometimes I do, sometimes I don't.. Doesn't seem to make much difference but it's probably better to do it. Glad you like it!

Thanks. I didn't rehydrate last time and it came out great. Maybe I'll just be lazy and pitch dry again this time.

 

[tmoney645]

My batch turned out great. I failed at making my own candi sugar, and I was already boiling so I subbed in 1/2lb of corn sugar and a 1/2lb of light brown sugar. Its very clear and pretty well balanced. This is one the better brews I have made and it will definitely become part of the standard rotation. Thanks for the great recipe OP!

 

[daggers_nz]

I have had this in primary at 20deg C for 2 weeks and while the airlock activity dropped off early (not always an issue) I have a gravity reading of 1.020 (OG: 1.052). Do I have reason to believe the yeast is not active and should I pitch another packet of US-05? I've never had this happen before. I have taste-tested and there is a lot of hop aroma and bitterness, almost like wort post-boil. Is pitching another yeast pack going to cause any harm?

 

[DuckiesRevenge]

I have had this in primary at 20deg C for 2 weeks and while the airlock activity dropped off early (not always an issue) I have a gravity reading of 1.020 (OG: 1.052). Do I have reason to believe the yeast is not active and should I pitch another packet of US-05? I've never had this happen before. I have taste-tested and there is a lot of hop aroma and bitterness, almost like wort post-boil. Is pitching another yeast pack going to cause any harm?

Pitching more probably won't cause and harm. I also have in primary now, brewed 3 days ago and now its at 1.010 from 1.057. Though I did use london ale iii instead of us-05.

 

[daggers_nz]

thanks, will do.

 

[idrinkstuffnthings]

In the keg. Can't wait to try....in 2 weeks. Anywho ill post a pic and let y'all know how it turned out. Can't wait!

 

[ntadams]

I just brewed this as BIAB. I was slightly low on my efficiency (73.3%) but not enough to matter. I can't wait to drink this; Ambers are my favourite style.

 

[distilledw]

So i brewed this about 10 days ago, and there was continual airlock activity for about a week. it has since dropped off, and my hydro reading seems to be good. However i have this huge amount of sediment on the bottom, up to my tap, when i pulled my sample it was really cloudy and sedimenty (but it tasted great).. I don't have a secondary at the moment cause i just started brewing and was wondering if there were any alternative methods to bottling this without getting all that sediment in?


Here is what it looks like at the moment:

 

[daggers_nz]

hey dude. that looks completely normal. without a second carboy (for secondary or bottling) unfortunately you're going to take a lot of that sediment with you. It's not ideal however not a bad thing, just something to bear in mind when decanting before drinking

 

[TANSTAAFB]

So i brewed this about 10 days ago, and there was continual airlock activity for about a week. it has since dropped off, and my hydro reading seems to be good. However i have this huge amount of sediment on the bottom, up to my tap, when i pulled my sample it was really cloudy and sedimenty (but it tasted great).. I don't have a secondary at the moment cause i just started brewing and was wondering if there were any alternative methods to bottling this without getting all that sediment in?

Here is what it looks like at the moment:

You could gently rouse the yeast and prop the fermenter at an angle so the yeast settles around the spout. Drain enough yeast so when you repeat with the fermenter flat the yeast won't reach the spout when you empty it. How do you mix priming sugar completely without stirring up the yeast BTW?

 

[daggers_nz]

I would assume priming sugar straight into the bottle

 

[DuckiesRevenge]

You know... what you could do is stir it up a bit, get the gunk off the bottom then place a small wedge like a half inch or inch thick piece of wood under the bottom front part by the spigot. When it re-settles the gunk should be lower than your spigot and you should get less trub in your bottles.

Just be careful if you have to move it at all. Or simply let it sit where you will bottle from.

 

[idrinkstuffnthings]

Well it's not fully carbed, but lord tundrin. Great beer! Thx kingbrian

 

[distilledw]

Sweet as thanks for the tips, i figure i'll just go through it and it should really only affect the first couple of bottles anyway then it will drop back below my tap.

Yeah i am just using priming sugar straight into my bottles.

 

[Brewmex41]

Putting this on my to brew list.

 

[daggers_nz]

I posted earlier about my "stuck fermentation" problem, I re-pitched a pack of US-05 on Tuesday and I've had no airlock activity/drop in gravity in 5 days. What the earth? I don't want to bottle at a FG of 1.020 due to possible bottle bombs?

 

[HoppyDaze]

Drinking the Carmel Amber. Been in the keg for a couple months now. Great beer Great cigar pairing! Thanks for the recipe!!!

 

[Jopilote]

Is this recipe for a 5 gal batch ?

 

[DuckiesRevenge]

Daggers, I would think that it should be fine. Maybe there was issues with mash temp or something that the fg is that high. If its been that long it's probably alright to bottle. Any one else want to chime in?

 

[daggers_nz]

Yeah, I was advised by a colleague to transfer to secondary over some yeast nutrient. I haven't measured FG yet but it's been in secondary for around a week, will bottle very soon. cheers!

 

[Bitchesbrew22]

What do you think about dry hopping this one with a vanilla bean or two?

 

[DuckiesRevenge]

What do you think about dry hopping this one with a vanilla bean or two?

I honestly think you could but I'm not sure how the flavor would work. Try it if you'd like but maybe try the original recipe first then see what you'd think.

 

[TANSTAAFB]

What do you think about dry hopping this one with a vanilla bean or two?

I honestly think you could but I'm not sure how the flavor would work. Try it if you'd like but maybe try the original recipe first then see what you'd think.

I would brew it as is and try a glass with a very small amount of vanilla flavor to see whether they play well together

 

[pete20]

37 day fermentation, wow! For low OG ales I do two weeks, carb for 2 days and drink.

How important is the long fermentation period?