PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« on: March 19, 2011, 06:49:08 PM » |
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Brewed 3/19/2011. Yeast was good. Blaine's inventory is up to date as expiration date was 06/2012. I used an additional 3.3 lb Briess Pilsner LME at Blaine's suggestion. Og was on target for style. Added hops per BrewSmith Brewing Program to achieve proper IBU. Used 1000 ml starter with nutrient starter pack in flask on stirplate. Activity within 30 minutes! Updates to follow.
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #1 on: March 21, 2011, 06:40:06 PM » |
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Racking to a secondary Tuesday. I added 3.3 lb of Briess LME as suggested by Blaine. To maintain hops balance I added hops to balance the additional fermentables. This was the first time I used hop pellets. What a freakin mess! I think from now on I'll find the correct leaf hops. Regardless of cost. Yeh, it was a nasty mess. I will say though that the 3 day old beer smells awesome!
I will use my bazooka modified racking tube to siphon to a corney, then use co2 to filter to another corney to lager. Off to the basement to condition!
Racked to keg on day 10. Forced Carbonation.
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« Last Edit: March 26, 2011, 04:17:06 PM by PetenNewburg »
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
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Karma: +2/-0
Posts: 503
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« Reply #2 on: March 21, 2011, 08:24:29 PM » |
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As mentioned, ,this smells great from the air lock! I am going to attempt a "BeerSmith" program conversion to all grain with this.
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #3 on: March 28, 2011, 11:27:44 AM » |
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I have this kit to make next. Blaine had me get the Briess LME as well, though I am not planning on addeing more hopps to it. I sure it will be good.
Dave
Question; I am concerned abput fermenting temps. I have no way of fermenting other than room temp high 60's to 70 degrees will this beer still turn out?
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« Last Edit: March 29, 2011, 01:43:51 PM by wvbrewer »
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #4 on: March 29, 2011, 03:37:36 PM » |
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I have read about fermenting lager yeast at ale temps. Supposed to be some off flavors. I have seen a Wyeast( I think) that is a mix of ale and lager yeasts to make California Common/ Anchor Steam. Early days in California they had no refrigeration so lagers were fermented and lagered at higher temps. A mix of lager and ale yeasts were pitched to prevent this. May be worth a try. So far I've enjoyed homebrew more than commercial beer even with a few odd tastes. At least it has flavor!
Pete
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #5 on: April 03, 2011, 09:35:41 AM » |
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You are right I think I will be fine. The average temp in my house is around 67 degrees right now unless we are fermenting some wine then it is aound 72 degrees. What I have made so far has been a lot better than most cheap comercial brews I have had.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #6 on: April 16, 2011, 06:30:20 PM » |
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This fermented at 68 degrees for 2 weeks, dropped to 38 degrees 2 weeks then kegged. It's been kegged a week, taste is good, a hair Hoppier than commercial brews. Will likely improve with age, like that will happen! 5 corney's in the frig and they are all tapped! The meads are all but gone, ... Brew Time!!!!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #7 on: May 09, 2011, 07:07:48 PM » |
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It's almost time to botle my Coopers Pilsner coming up this week. I am sure it will turn out fine ,but not like a true pilsner since I had no way of lagering it. I t did insure a steady fermentation temp though without huge tempurature swings. It will be a long two weeks while it carbonates.
In the mean time I can think about my next brewing adventure. LOL
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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