Facing an EdWort conundrum

[InkPouchMan]

I just went to an LHBS and got the ingredients for my first AG: EdWort's Haus PA (plus an extra ounce of Cascade, in case I get slightly creative... otherwise it's good to have in these tough times).

I also bought some Montrachet and yeast nutrient for Ed's equally-rave-reviewed Apfelwein (already have some corn sugar, need apple juice).

Problem is, I've only got two carboys, one of which will be full for a month around the time I brew the Haus (last batch was 1.082). The Apfelwein will take a month as well. So the question is: brew the Apfelwein and forego secondary for the Haus, or hold off on the Apfelwein?

Decisions, decisions...

 

[brewt00l]

easy solution:

You need more carboys!

(yes, you will thank me later )

 

[Brewtopia]

Forego the secondary on the Haus Pale Ale. I believe Ed crash cools in the primary and kegs.

 

[InkPouchMan]

I don't keg.... will crash cooling kill the yeast? (On that note, is Apfelwein even carbonated?)

 

[BigKahuna]

I don't keg.... will crash cooling kill the yeast? (On that note, is Apfelwein even carbonated?)

No it won't hurt the yeast at all. Unless you cold crash for like 8 months. And I would just do that right in your primary.

You can carbonate apfelwein...if you read enough of the origional thread..you will end up figuring out that most people split a batch and do 1/2 still and 1/2 carbed.

And ya...you need to stash some cash to fund another (or several other) Carboys.

(yes, you will thank me later

 

[DeathBrewer]

you'll probably need 6 weeks at least on the apfelwein. mine took 2 months at 65F

the first apfelwein batch i made was only lightly carbonated, and it tasted perfect.

yes, you need more carboys. Buy some buckets. I used nothing but glass for years, then a few months ago i started running out of space and carboys, so i went on a bucket buying spree. at $12 or so a pop, they're great. They work just as well for primaries, as long as you're not making a big beer that you have to leave in there for ages.

so, yeah, you have no excuse. buy more fermentation vessels

 

[Yuri_Rage]

I prefer my apfelwein very crisp in carbonation - sort of like sparkling wine or champagne.

I've done plenty of brewing with just a primary. So far, they've all been pretty good beers.

For now, brew more, and worry less about bulk conditioning. As money/space allows, expand your equipment until you're satisfied with the function and capacity of your brewery. If you're like most of us, that means you'll be spending a lot of time, money, and space on brewing...but is that really a bad thing?!

 

[BlindLemonLars]

Okay, dirty little secret time: I've made 25 or 30 gallons of Apfelwein now, all of it in an old plastic Arrowhead water bottle! I didn't have a spare carboy when I made my first batch, and figured I was only risking a few bottles of juice. It came out great, and I've been using it ever since as a dedicated fermenter. I typically let it ferment for 5 weeks, but I lost track of the last batch...I believe it was a total of 8 weeks! There was absolutely no sign of oxidation or any other flavor issues...if anything, it's the best batch yet, incredibly clean.

So if you happen to have such a bottle around, or can grab one cheaply at Walmart or the like, I wouldn't hesitate to use it for Apfelwein.

 

[CBBaron]

2 solutions:
First the Pale Ale does not need a secondary. 3 week in a bucket or glass primary allows it to clear and condition nicely. I only secondary my big beers.

Second, I also recommend getting more fermenters. Plastic buckets are what i usually use. Most of my beers stay 3 weeks in the plastic bucket then right to the bottling bucket. Then you can use those glass carboys for the beers and wines that need them.

Craig

 

[InkPouchMan]

You guys are bad influences.

One problem with the Apfelwein: the only dextrose I have is in an opened and partially-used 4 pound bag. How can I use it without risk of contamination?

 

[BierMuncher]

You guys are bad influences.

One problem with the Apfelwein: the only dextrose I have is in an opened and partially-used 4 pound bag. How can I use it without risk of contamination?

Boil and cool.

 

[john from dc]

One problem with the Apfelwein: the only dextrose I have is in an opened and partially-used 4 pound bag. How can I use it without risk of contamination?

you could boil the dextrose in some water to sterilize. edit: too slow.

 

[InkPouchMan]

Thanks. I guess I'll want to keep the volume of water low... hopefully it won't dilute the wein too much.

 

[EdWort]

You guys are bad influences.

One problem with the Apfelwein: the only dextrose I have is in an opened and partially-used 4 pound bag. How can I use it without risk of contamination?

I buy all my dextrose in 1 lb. bags. Most LHBS don't provide any price break on larger bags, so why bother. It stays clean & fresh and it's pre-measured.

 

[InkPouchMan]

thanks for the tip, Ed... it's too late for this time, but I'll remember that the next time I need dextrose.

On a different note, I asked this in the Haus Ale thread, but it's only so active, so I hope it's not taboo to ask again here...

I've read great things about FWHing. Would it be wise/appropriate to use it for the Haus Ale? Or, for that matter, to use it in my first AG batch?

Thanks for all the help everyone. I just racked my last batch out of primary and I'm making preps for the AG. Wish me luck!

 

[InkPouchMan]

I decided to forego the FWH.

And I just had my first boilover! The AG hot break really is nasty. Good thing I waited before adding the hops.

 

[BierMuncher]

I decided to forego the FWH.

And I just had my first boilover! The AG hot break really is nasty. Good thing I waited before adding the hops.

I find that first wort hopping reduces boilovers.

 

[enderwig]

I find that first wort hopping reduces boilovers.

I have the same results with FWH. I think I got the idea from BierMuncher in another thread and tried it in EdWort's Haus Pale Ale. I haven't even had something that got close to boiling over since I started FWH! :rockin:

 

[InkPouchMan]

I'll be sure to try FWH sometime soon. Until then, I've put Ed's Ale in primary. Wound up with slightly less than 5 gallons, but hit the OG on the head. My mash was a bit on the thin side; I overshot the mash temp a bit, added cold water to compensate, undershot, then added hot water. The result was about 1.5qt/lb, but a spot-on temperature. I also learned a second lesson as to why I ought to get a wort chiller.

Anyhow, I'm sure it'll be great. Thanks for the recipe, Ed!