rebrandsoftware
Well-Known Member
I take it back. After a few more days I took another sample. Down to 1.024 now but I'm tasting some things: alcohol, bitterness, too much coffee. So now I see why it needs to sit for a while.
mikecshultz said:So this is my second beer i am brewing and I am a big dummy because i forgot to do an OG reading before I added the yeast. I am assuming it is not worth it to disturb the fermentation for a reading. It seems like the average OG was somewhere around 1.06. So I think I am jut gonna go with that to calculate the abv in the end. Do you all think this makes sense or is there something else I should do?
res291que said:Did you do all grain or extract? If extract it would be very easy to figure the OG by the amount of extract and water. All grain your extraction can vary dependent on the efficiency of your system. Either way it is only for your own edification knowing the ABV on a homebrew.
res291que said:Sorry thought I had a formula to estimate it but couldn't find it. Hope this helps you. http://www.brewersfriend.com/extract-ogfg/
I can also put it into Beersmith to find out what your OG should be.
Word of advice: Just go ahead and start with a blowoff tube instead of an airlock. This thing has a very violent fermentation. I fermented in a 6.5 gal carboy and still had krausen pouring out of the blow off tube for over 48 hours.
Yep! My airlock clogged up within 24hrs, I think I caught it just in time to prevent a huge disaster.
Just kegged the all grain version. Drank all of my hydro sample. Yeah, it's good! :rockin:
I think this one will be on tap almost all the time. I may play with adding baking chocolate and/or coffee beans in the future. Not that it needs either, I just can't seem to brew the same beer twice
Dabbers said:This is only my third batch of home brew and I was wondering why the rec is to keep it in the primary so long. I've been told that using a secondary is necessary to reduce the chance of "off flavors" in the final product, but I don't have enough experience to validate this. Thoughts?
res291que said:Many people have gone away from the use of secondary fermenters and keep it in the primary a little longer. This helps reduce oxidation and contamination. The "off flavor" you were told about is called autolysis which is the breaking down of dead yeast cells. In my experience it takes a very long time for this to occur, I have had some beers in the primary for 6 weeks with no off flavors. However, if you are going to let this set in the fermenter for more than a couple weeks, I would consider a secondary. Just my two cents worth.
Dabbers said:Thanks for the response! This helps a lot and a search on autolysis was very helpful. Cin cin!
I just brewed this beer yesterday, with a couple of small tweaks - added 1lb of flaked oats, and used Wyeast 1084.
Really looking forward to having a nice cream stout for this winter. Appreciate OP posting the recipe.
rideincircles said:I was only able to make 1.6 liters of yeast for this last night, will that be enough of a yeast starter? I am using the 1450 yeast. MY 2 liter erlenmeyer may not be big enough.
wyowolf said:I started on the 17th with an OG of 1.062 checked today and its 1.026. Almost 3 weeks. Should I keep it in the fermenter? Seems like it should be lower...??
But it does taste good now ;-)
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