Fresh pitch, haven't got into reusing yet. I always use uso5 for everything but it only happens in this. Wasn't sure if it was a blond thing. Comes out tasting great though. I usually wait 2 weeks then just keg it no matter what it's done.
Fresh pitch, haven't got into reusing yet. I always use uso5 for everything but it only happens in this. Wasn't sure if it was a blond thing. Comes out tasting great though. I usually wait 2 weeks then just keg it no matter what it's done.
How well bodied is this blonde? I'm looking for something along this line....but want something with some good mouthfeel and a good bit of creaminess to it. I was thinking the carapils and vienna would provide that. I've read through a lot of this, but can't really read all 500 pages.
Ok....will do!Just make a batch! It's awesome ( ; and not very expensive either![]()
How well bodied is this blonde? I'm looking for something along this line....but want something with some good mouthfeel and a good bit of creaminess to it. I was thinking the carapils and vienna would provide that. I've read through a lot of this, but can't really read all 500 pages.
Mine always finishes at 1.007 so I've been trying to mash higher to get the FG higher.
Regardless I love it. It is creamy but malty as well...a malt bomb.
Where do you recommend mashing for best creaminess?
In my experience, US-05 takes longer than 9 days to drop. I've been leaving my beers 3 weeks with this yeast. Haven't made this beer yet though.This was a 10 gallon batch that I made. 5 in a glass carboy and 5 in a bucket. The picture was from the bucket which I kegged tonight after 9 days.(usually wait 2 weeks for this one but had empty kegs) took a gravity reading and it went from about 1.04ish to 1.01 or underish. It tastes good so I am not bothered by it but was just wondering if anyone had any ideas about why this beer does it.
So I brewed this 4 weeks ago this Saturday (bottled it 12 days ago) and had to cheat last night and try my first bottle. This was my first ever brew and I'm really happy with the flavor and understand in a week or so it will be even better.
The only thing I'm unhappy with is the clarity & carb level. Will either of those 2 things get better with time?
We've also since brewed another batch of this because it was simple and I wanted to try to get good at this one before we move on to a new recipe. I expected that the clarity would be a bit of an issue so this time I put a pinch of Irish Moss in the boil with 15 minutes left. We also used a paint strainer when transferring the wort into the fermenter to catch any hop residue or whatever that doesn't need to be in there.
Any other tricks to get a bit more clarity? I'm not interested in using a secondary so I believe gelatin isn't an option (am I right?) and unfortunately I don't have a reliable way to cold crash yet.
Thanks! Brew on!![]()
So I brewed this 4 weeks ago this Saturday (bottled it 12 days ago) and had to cheat last night and try my first bottle. This was my first ever brew and I'm really happy with the flavor and understand in a week or so it will be even better.
The only thing I'm unhappy with is the clarity & carb level. Will either of those 2 things get better with time?
We've also since brewed another batch of this because it was simple and I wanted to try to get good at this one before we move on to a new recipe. I expected that the clarity would be a bit of an issue so this time I put a pinch of Irish Moss in the boil with 15 minutes left. We also used a paint strainer when transferring the wort into the fermenter to catch any hop residue or whatever that doesn't need to be in there.
Any other tricks to get a bit more clarity? I'm not interested in using a secondary so I believe gelatin isn't an option (am I right?) and unfortunately I don't have a reliable way to cold crash yet.
Thanks! Brew on!![]()
I go on the high-ish end of carbonation for this beer. 2.7-2.8 volumes of CO².
Also, if you use one of the high-flocculating yeasts (like Notty) then yeah, it'll clear nicely in the bottle, and you don't have to worry about leaving 1/4" of beer in the bottle. It sticks like glue to the bottom, with a gentle pour (no glugs).
So I learned how to AG brew, and also upload photos.
I'll file that away as a success.
Guys. I am about to make this as my first AG. Do I sprinkle the yeast ( using Nottingham) on top, or do I rehydrate it first?
Thanks.
Nathan
It's really easy to rehydrate the yeast.
Boil the kettle why you start your wort boil.
Pour the boiling water into a bowl
Cover it with glad-wrap
Sprinkle in the yeast when the water gets to 30c/90f°(ish) or as the packet advises.
Recover the bowl.
It's really easy, there's no reason not to. Sterilise your thermometer in the boiling wort pot before you check it.
It doesn't add any time to the brewday.[/QUOTE
Thanks lads.
Job done! yeast in the water and the wort @68 f. About to pitch it. OG is slightly lower than it should be at 1.036. I don't know why it was a touch low? I hit my temps and volumes. This is my first AG and second ever brew............we will see. Bloody enjoyed the whole process
tho.![]()
Meh, no biggie. You just have to calculate your efficiency now. I added a pound of light DME the day after to up the ABV a bit.
Next time, up your fermentables by 10-15%.
Disclaimer: I'm three time as experienced as you so you should take that into account when considering my advice![]()
Mine always finishes at 1.007 so I've been trying to mash higher to get the FG higher.
Regardless I love it. It is creamy but malty as well...a malt bomb.
I completely disagree with calling it a "malt bomb".
It's very light a hint of sweetness with very little hop or malt character standing out.
Most likely if you enjoy a malty beer you will not be fond of this as it stands. I usually add a extra pound of 2 row or Vienna and a bit of biscuit malt.
I completely disagree with calling it a "malt bomb".
It's very light a hint of sweetness with very little hop or malt character standing out.
Most likely if you enjoy a malty beer you will not be fond of this as it stands. I usually add a extra pound of 2 row or Vienna and a bit of biscuit malt.
I use mostly American Ale yeast and this could be why.
It smells like a light beer but tastes very malty and is very dry to me.
When I gave my buddy a glass full he said it tastes like cereal.
I also do BIAB so maybe that brings more malt flavor as well. My efficiency is also 80% almost always. For this brew anyway.
Ha....well I screwed up my LHBS order online this morning, and I ordered Munich rather than Vienna. Not only that....but I intentionally upped the amount by 0.5LB (substituting for 2 row).
Any idea how much this will change the final outcome? It's already boiling now, and I'm sure it will be a fine beer.
Light...I also decided I'd take the extra 1/2 oz of each hops and do a 20 min hopstand. Figured the recipe was already off, let's see what happens.Someone can correct me if I am wrong since I am just starting to get the hang of this but....
I believe Vienna and Munich malts are the same until the last step during the kilning process. Munich is a little more malty tasting due to it being a darker kiln, which is also going to make your color a little darker with the increased 0.5 lb as well.
Which Lovibond Munich did you get, light or dark?
Light...I also decided I'd take the extra 1/2 oz of each hops and do a 20 min hopstand. Figured the recipe was already off, let's see what happens.
OG came in at roughly 1.040...Natty pitched at 65F. Sitting in a low 60s basement.
You pitched some Natty Light??![]()
Hey All,
Wondering if anyone can tell me why my beer has a slight feeling of what I can only describe as hot alcohol? This was my first ever brew so I'm sure there are too many factors to go over. Is there something more common than others?