Ksosh
Well-Known Member
Any words of encouragement would be appreciated.
Your Mother
RDWHAHB
.
Any words of encouragement would be appreciated.
Your Mother
Give your farts another two weeks, and they will magically become beer. Amazingly enough, if you drink enough beer, they will become farts, thus closing the circle of life.
Used auto-siphon, which snapped at the top
Hope I didn't infect it.
Any words of encouragement would be appreciated.
Your Mother
That's heavy, man.
I had good results with a Baltic Porter (dark, malty beer). Here's basically the recipe I used:
6 lbs light DME
2 lbs 12 oz Amber LME
8 oz Caramel/Crystal 60 Malt
8 oz Chocolate Malt
8 oz Munich 20 Malt
8 oz Vienna Malt
1.5 oz northern brewer @ 60 mins
.5 oz Hallertauer Hersbrucker @ 25 mins
1 Whirlfloc Tablet @ 15 mins
.5 oz Saaz @ 10 mins
Irish Ale (White Labs WLP004) liquid yeast
OG: ~1.081 (I ended up with 1.072)
FG: ~1.022 (hit my FG)
Color: 27.3 (dark, opaque reddish brown?)
IBU (32.7 (spicy, but balanced by the high maltiness of it)
Partial mashing the non-extract grains, then adding LME/DME afterwards just before boiling.
Primary 4 weeks @ 68 degrees, secondary 1 week @ 68 degrees
(looking back, I probably could have kept the temps lower, like 63 degrees...)
Let sit in bottle for 1-2 months, but you can test it after 3 weeks and weekly thereafter to see the difference as it conditions.
Turned out great, and would make a nice beer to drink around xmas time (when it would be done bottle conditioning)
If you like it now, wait until week 3+
I had good results with a Baltic Porter (dark, malty beer). Here's basically the recipe I used:
6 lbs light DME
2 lbs 12 oz Amber LME
8 oz Caramel/Crystal 60 Malt
8 oz Chocolate Malt
8 oz Munich 20 Malt
8 oz Vienna Malt
1.5 oz northern brewer @ 60 mins
.5 oz Hallertauer Hersbrucker @ 25 mins
1 Whirlfloc Tablet @ 15 mins
.5 oz Saaz @ 10 mins
Irish Ale (White Labs WLP004) liquid yeast
OG: ~1.081 (I ended up with 1.072)
FG: ~1.022 (hit my FG)
Color: 27.3 (dark, opaque reddish brown?)
IBU (32.7 (spicy, but balanced by the high maltiness of it)
Partial mashing the non-extract grains, then adding LME/DME afterwards just before boiling.
Primary 4 weeks @ 68 degrees, secondary 1 week @ 68 degrees
(looking back, I probably could have kept the temps lower, like 63 degrees...)
Let sit in bottle for 1-2 months, but you can test it after 3 weeks and weekly thereafter to see the difference as it conditions.
Turned out great, and would make a nice beer to drink around xmas time (when it would be done bottle conditioning)
OK-- my beer is still bottle conditioning (and tasting better) and I want to start brewing the baltic porter. I have some questions:
1. How big should the boil volume be? My first batch was about 2.5 gallons and I could go higher but I'd like to know what you used.
2. For the Hallertauer Hersbrucker hops-- I see Hallertauer hops and Hersbrucker hops but nothing called Hallertauer Hersbrucker. What am I not understanding?
3. Should I make a starter for the yeast? If so, I'm assuming I could just get some DME, boil and add the yeast to the DME. Then, let the yeast sit for a couple of days and pitch at the same temperature as the porter wort.
Could / should I double pitch it?
Any answers would be welcome.
Thanks.
Your Mother
Did you use White Labs Irish Ale Yeast? If so I only use one vial per 5 gal batch. At $7 a pop I'd make a starter before double pitching. The DME is way cheaper. But that's just me. Sounds like your off to a great start. If you haven't already put a blowoff tube on your primary you don't want a blowout. https://www.homebrewtalk.com/f85/no-i-dont-need-blow-off-tube-135584/
I'd take one tonight and then again on Sunday to see if it's still dropping. I would suspect it is ready to go but you should never decide with a single measurement.
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