What would be the typical ferm temp thats appropriate for a cream ale?
Thanks
with 05 I like 64-65 wort temp for the first 3 to 5 days
And then after 5 days temp can go higher or lower? And yes S05.
after about 5 day I go to 70f for a couple days then cold crash and keg
this recipe I have in the glass at around 14 days
all the best
S_M
Ok thats what i wanted to hear!
My basement is cooler i had my cream ale down their it read 64 brought it upstairs where its warmer 68-70.I just want this batch turn out,my last one tasted like sour apples.
Thanks
So does the beer get better after its been on gas for awhile? Not sure if I screwed up or if it just needs to be carbonated?
my beer is kinda tastless.
Kegged, but only since Sunday and on 15 psi. Still needs to carb up. I am hoping that this does the trick.
Aj, my beer is kinda tastless. Batch size 5.5 gallons, ro water with 1tsp cacl. 6.5 lbs 2row, 1lb 12oz flaked corn, 12 Oz minute rice and 4.3 oz acid malt. 90 minute mash at 152 deg. Batch sparged, preboil gravity 1.038. 60 minute boil, post boil gravity 1.045. US05 yeast, rehydrated. Fermented at 65 deg. Final gravity 1.009.
Sorry, forgot about the hops, .5oz crystal and .5oz fuggle, both at 60 minutes and both pellets.
It all looks right. The only thing I would have done different would be upping the hops amounts, and possibly delaying one addition. Your recipe only hits 14.4 IBU's. You might want to try 1oz Fuggle at 60, and .5 oz of Crystal at 30, that bumps the IBU's to 21.1, which is in the green zone in BeerSmith.
The other thing to keep in mind... "my beer is kind tasteless" this recipe is targeted toward BMC drinkers and those, by HBer standards are "kinda tasteless" anyway, lol.
AJ
I was wondering what would be the best temp for bottle conditioning this beer and for how long?!.
I had it sit in basement for couple days at 62F Fermenting then transfered upstairs where its warmer at 68F now has 2 more weeks to ferment.
Should i keep this temp for couple weeks then go back down to cooler temp when bottled?
Thanks
I was wondering what would be the best temp for bottle conditioning this beer and for how long?!.
I had it sit in basement for couple days at 62F Fermenting then transfered upstairs where its warmer at 68F now has 2 more weeks to ferment.
Should i keep this temp for couple weeks then go back down to cooler temp when bottled?
Thanks
I am wondering can I substitute the hops for these?http://brewcraft.com/shop/hops/glacier-hops-pellets-15g/
http://brewcraft.com/shop/hops/german-tettnang-hops-pellets-15g/
This beer is by far the best introduction to craft beer/homebrew that I've ever made. All my BMC drinking friends love it, so much so that one asked me to brew 10 gallons for his BBQ/Mayweather vs. Pacquio fight watching party last weekend. It was a big hit!!!
Now the real test .... I'm submitting two bottles of that same batch in the county fair's amateur brewer competition.
Stoked!!!
If you haven't brewed this yet, do it! It's a SWMBO fave too. Can't keep it in stock.
Cheers!
Do you follow the exact recipe? What about hop types do you use what they call for? Lastly do you use minute rice or flaked rice.Last question mashing what temp do you mash at? Sorry for many questions I will be making a 5.5 gallon one next week.. Cheers!
Just got done brewing a batch of this it is no chilling right now
I got a late start but this is such a quick brew for me
for me this is brew 12 of this recipe about 138 gallons, I do like this one a lot this is the second time I have used flake corn/rice
I have found I like it better then corn meal and minute rice, but that is just MHO
forgot today is cinco de mayo should brewed a Mexican beer
all the best and enjoy the day
S_M
Was "no chilling" a typo for now chilling, or did you just let it naturally cool? Unfortunately I did the latter for this batch for the first time, too tired after a few things went disastrously wrong. I obviously didn't get a cold break and mostly everything went into the fermentor. As of the transfer to secondary its remarkably clear because all the sediment and proteins dropped; but worried about chill haze because of the no chill. I was going to clear with gelatin but I haven't gotten around to it, but its been sitting for two weeks at 45. Figure I should go ahead and clarify or just bottle? Personally I don't care about chill haze but as it is a BMC converter batch I figure I might as well try for their sakes.
no typo my friend no chill I will be getting my chiller out on Saturday to do a Vienna SMaSH
just kegged the no chill batch today at 9 am just drew a pint and it is pretty clear after a 3 day cold crash
I will purge it tomorrow at 9 pm and drop it to 12 psi and bump the severing temp to 38 - 40
all the best
S_M
Living life on the edge as well! Kudos. Yeah so far I haven't noticed any adverse effects but I don't plan on making a habit out of it. I will be bottling so I am sure I will have a bit of a different result in the end from you with your kegging setup. Best of luck with the SMaSH.
started drinking this today after about 36 hour @ 30 psi purged and set to 12 psi
this is a great recipe 10 days grain to glass with a 3 day cold crash
a couple days at 12 psi and it will be perfect
all the best
S_M
this is my 11 batch of this recipe for 126.5 gallons
This was my first AG batch. I made it per the original recipe. I ended with 10.5 gallons at 1.046 OG. I learned a lot and can't wait to do it again. I ended up doing a 2 hour mash because I waited to long to start heating the sparge water. I split it into 2x 5 gal batches. 1 with US 05 and the other was transferred onto a 1056 yeast cake.
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