Brewed the Cheesefood Caramel Cream Ale:
Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast
Wyeast German Ale
Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract
Wyeast German Ale
I brewed it on May 11, so am in a little over 3 weeks. Figured it should have falled mostly out by now. This picture was from May 30th, btw.
Took a sample to check gravity, tasted alright -- I'd be lying if I said I knew how to describe what I tasted. Def hot with alcohol though.
Gravity started at 1.055, was at 1.022 or so.
I used a piece of tube soaked in Star San, stuck end in, sucked on other end and lifted hose out, put into hydrometer tube and checked. On the tube was some sticky slimy goop from the foam, assumin just yeast?
I'm not concerned, just tryin to learn what I have
Thanks guys
Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast
Wyeast German Ale
Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract
Wyeast German Ale
I brewed it on May 11, so am in a little over 3 weeks. Figured it should have falled mostly out by now. This picture was from May 30th, btw.
Took a sample to check gravity, tasted alright -- I'd be lying if I said I knew how to describe what I tasted. Def hot with alcohol though.
Gravity started at 1.055, was at 1.022 or so.
I used a piece of tube soaked in Star San, stuck end in, sucked on other end and lifted hose out, put into hydrometer tube and checked. On the tube was some sticky slimy goop from the foam, assumin just yeast?
I'm not concerned, just tryin to learn what I have
Thanks guys