NB number 8 goof up . First time brewer

[djbradle]

This is the extract kit and I ended up throwing the 2 lbs Pilsen dme in at 8 min before end of boil instead of at 15 min as instructed and the d45 candi syrup at 15 min instead of the end of the boil. Basically I mixed them up and tried to quickly improvise. All other factors stayed the same. The dextrose went in at the end as scheduled.

 

[Gregscsu]

You will be fine. your mistake will not make any detectable difference in the finished product.

 

[birvine]

+1 not to worry.

B

 

[bknifefight]

When you add hops to the boil makes a difference. When you add your extract/sugars does not (well, it can a little bit, but let's keep it simple).

 

[djbradle]

Thanks for the quick responses guys. I've been reading through John Palmers Home Brew book which gave me a good head start and this site is a perfect compliment to my shortcomings =)

 

[flabyboy]

step away from the pot and don't make any sudden movements

 

[BrewMU]

Theoretically, you should have increased your hop utilization by reducing the boil gravity.

 

[BOBrob]

Make a note to yourself that states ; "Self its OK". and read it every day for the next 3 weeks. Its perfectly fine. Congrats on the first mistake of many. We all do. Cheers

 

[djbradle]

Looking forward to the bourbon barrel vanilla bean porter next .....

I'm thinking 4 vanilla beans cut and scraped with innards and pods soaked for awhile in the bourbon then racked upon in the secondary for a few more weeks, whaddya think?

 

[BiggieB400]

Sounds pretty good!! I would add the vanilla beans and the pods to the secondary fermenter with the bourbon... When you rack it for bottling or kegging you can leave the contents behind..

 

[djbradle]

Okay so the term "racking" only applies to moving the beer off the trub to bottling or keg? I meant to say move the brew from the primary onto the bourbon infused oak cubes and vanilla beans in the secondary. I've heard more vanilla is preferred because that's the first flavor to dissipate .

 

[Yooper]

Okay so the term "racking" only applies to moving the beer off the trub to bottling or keg? I meant to say move the brew from the primary onto the bourbon infused oak cubes and vanilla beans in the secondary. I've heard more vanilla is preferred because that's the first flavor to dissipate .

"Racking" simply means "siphoning", no matter when you do it.

More vanilla might not be good- I'd add a more moderate amount and simply add more at bottling if needed.

 

[djbradle]

Thanks , will do.

 

[Taypo]

We used two beans in the primary for a couple weeks, an ounce of vanilla powder with the bourbon and oak in secondary for a few more weeks, and then still ended up adding like 5 oz of pure extract at bottling. 2 months later, that beer is almost perfect. Vanilla mellowed perfectly for our tastes, but it may be a llittle strong to others.

 

[djbradle]

Well I'm keen to stronger flavored high gravity beers than most so I may try your way of vanilla addition.

 

[djbradle]

Of course I want the bourbon to shine through with poignant subtlety despite the possible vanilla overload. I don't care about staying true to the style at all.

 

[BOBrob]

Looking forward to the bourbon barrel vanilla bean porter next .....

I'm thinking 4 vanilla beans cut and scraped with innards and pods soaked for awhile in the bourbon then racked upon in the secondary for a few more weeks, whaddya think?

Two, fours alot of vanilla. If you want more in later batches, you can add up later, but its hard to subtract a flavor later. I have found 1 week is long enough. Cheers and happy holidays

 

[djbradle]

Nice! Looks like it took off while I was away. This shot is 4 days post pitch with bubbles outta the blowoff every 10 seconds. It seems I missed the most active part. I'll leave it there for another2 weeks or so then rack to secondary. I never took an OG so my bad. Whatever.

 

[djbradle]

Got the bourbon barrel porter in the primary just now at 62 degrees and hit the target OG of 1.065 . . . Sweet! This is my second brew with a week more to go for the number 8 before secondary vessel. Patience now.

 

[djbradle]

Just racked my number eight to the secondary and got a FG of 1.019 after 11 days in the primary. I'm thinking I'll drop a couple more points in a cold basement at 62 degrees for 3 weeks. Air lock still active with bubble every 1 minute.Thoughts?

 

[flabyboy]

Just racked my number eight to the secondary and got a FG of 1.019 after 11 days in the primary. I'm thinking I'll drop a couple more points in a cold basement at 62 degrees for 3 weeks. Air lock still active with bubble every 1 minute.Thoughts?

More time. Mine finished at 1.014. This is a beer that can't be rushed. Won't be very good for a while anyways

 

[djbradle]

True. It tasted astringent and solvent-like. I foretell a nice tasting brew on the next 2 months

 

[djbradle]

Nice and clear now with the same 1.018 OG and tastes excellent. Will bottle in 2 weeks for conditioning.

 

[flabyboy]

Be patient with the carbonation in the bottles. I bottled mine 4 weeks ago and it's still not ready. Big beers take longer to prime

 

[djbradle]

Good thing I caught ya as I was just going to ask about pitching a rehydrated pack of Nottingham or preferably T-58 into the bottling bucket with just the 5 oz of priming sugar. Whaddya think? This assuming a good rehydration, good primer, and proper stirring for an even mix.

 

[Mugsfull]

I made my Number 8 a year ago. I left in primary for a month, then transferred it to secondary for 6 months. I basically covered it and forgot about it.
When I bottled it, I added a packet of Champagne yeast along with the priming sugar.
I was worried that the high gravity and 6 months of storage may have killed all the yeast.
Anyways, I've still got 24 left. It's awesome.

 

[djbradle]

So the bulk aging helped. How long to carb in the bottles and did it taste great right away based on the bulk aging?

 

[flabyboy]

I obviously did not age it like this. I am a firm believer that the magic happens in the bottle more than the carboy . If I left it in a carboy for 6 months, I would repitch some neutral yeast. 1-2 months, it should not be a concern. Just be patient with it

 

[Mugsfull]

So the bulk aging helped. How long to carb in the bottles and did it taste great right away based on the bulk aging?

I'm not sure where the payoff was, in bulk or bottle storage. This is the longest I have bulk aged - and it was not deliberate, I just kept making other beers and never got around to bottling that one.
It has improved continuously after bottling last July. It's carbonated nicely, laces the glass on the way down. It has dark complex flavors hinting of molasses or brn sugar. You realize halfway down the glass that you're drinking an 8 - 9% beer.

 

[djbradle]

Excellent info guys. I guess I'll go with the T58 and bottle after another month instead of two more weeks. This was my first batch and I'm still sitting on a porter in a bright tank, a brown ale in the primary, and next for the chimay blue clone this Friday to start.