BDawg62

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BDawg62 last won the day on December 27 2016

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About BDawg62

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    Brewmaster in Training
  • Birthday 07/10/1962

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    Delaware, OH (Go Bucks) (Go Browns)

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  1. Welcome, Since this is only your second brew I think I am in the majority here saying that you should brew it as it is and after a few more brews make some adjustments. That is my advice and will be the advice of many others here. Now, if you still want to go forward with adding more IBU's and ABV, I would proceed as follows. 1. Bring about 6 cups of water to a boil 2. Remove from burner and add 4 to 6 oz of Light DME and then return to a boil 3. Once boiling add .25oz of hops in a muslin bag (Cascade would be good) and set a 30 minute timer 4. At the 15 minute mark add .25oz of hops to the bag (same variety) 5. At the 5 minute mark add .25oz of hops to the bag (same variety) 6. At end of 30 minutes you should have about 4 cups of wort left in the pot. 7. Remove from heat, remove your bag of hops and add your HME and proceed as the Mr. Beer directions state from here out. I am not going to guarantee that this will be what you are looking for, but it would be a start
  2. 74 degrees is perfect, you could even go a couple of degrees warmer. Like @RickBeer said you should be good unless you fermented above 68 or so (wort temp not ambient). I always carbonate at 74 to 78 for my 12oz bottles for 2 weeks and then a couple of weeks at my basement temp (60 in winter and 68 in summer). And as everyone says, they will only get better with age. Usually the last one is the best one.
  3. I have never used booster, is it that much more difficult to get dissolved than DME? I put DME in warm water and it dissolves within 15 to 20 seconds.
  4. It is an all grain recipe but could be converted to extract by substituting 2.5# of LME or 2.1# of DME extra light extract for the 2 row malt and just steeping the remaining grains at 150 for 30 minutes. This beer is a nice crisp Cream ale with just enough Jalapeno flavor to be noticed and then it finishes with just enough heat to know it is there. 2.5 Gallons 75% efficiency OG 1.053 FG 1.008 15 IBUs 4.8 SRM 3.5# Domestic 2 row malt .5# Flaked Maize .5# Vienna Malt .25# Cara-Pils 1oz Cherrywood Smoked Malt .18oz Cluster Hops (60 Min) .1oz Liberty Hops (25 Min) .1oz Liberty Hops (15 Min) White Labs WLP080 Cream Ale Yeast 2 Roasted Jalapeno Peppers (15 Min) (Jalapeno Pepper preparation: Slit, Rinse and Roast Jalapenos 20 to 30 minutes at 350 Degrees. Slice and soak in Vodka overnight (use just enough Vodka to cover peppers) Be sure to scrape the veins and seeds from the Jalapenos before roasting. Mash at 148 for 75 min and then sparge to get 3.75 gallon of wort Boil adding hops as scheduled above Add Jalapeno Peppers as scheduled - for little to no heat only add the peppers - for more heat add the vodka as well. Do not transfer the peppers to the fermenter. Ferment at 63 degrees for 4 days and then allow temperature to rise to 68 for 8 to 10 days. Package when gravity has stabilized. This beer with the vodka added to the boil won a Bronze medal at the Ohio State Fair in the Spice Beer Category.
  5. Put one in the fridge last night and opened it tonight. Very nice, clean and crisp. No head retention, but that was expected. Flavor was that of a very nice Cream Ale with a hint of Doritos in the finish. Believe it it or not a very nice beer.
  6. The recipe I have calls for roasting the jalapeño peppers at 350 for 30 minutes. Then just enough vodka to cover them. I made this beer twice, the first time just the soaked peppers went into the boil and the second time the vodka went in as well. The first one was jalapeño flavored but had next to no heat. The second one had both flavor and heat.
  7. I would soak the Jalapenos in Vodka for 48 to 72 hours and add the vodka rather than the actual peppers, especially in a "dry hop" scenario. You will get more flavor that way. But be careful, too much and you have a HOT beer. Since you have already fermented the beer it is better actually to add the vodka at bottling to each bottle. Pour yourself 12oz of beer (or whatever your bottle size is) and add a measured amount of the vodka until the flavor is slightly more than what you want in the final product. Then just add that amount to each bottle and fill. I make a Jalapeno Cream Ale that gets the Jalapenos during the boil.
  8. But there is honey malt in this one, so there may be a bit of a sweet taste from the honey malt even though it is a dry beer.
  9. You can use a refractometer to determine final gravity. It just needs to be used in conjuction with a hydrometer for a period of time to determine the wort correction factor of your individual refractometer. I use mine to determine FG most of the time and only check about every 5th or 6th batch against it when bottling. Below is a site that has a calculator for using the refractometer and a link to the spreadsheet that is used to determine the wort correction factor. http://www.brewersfriend.com/refractometer-calculator/
  10. Shrike, Trub in the bottom is very normal for bottle conditioned beers. In fact you wouldn't have carbonation without it. I have also had bottles with a thin layer of foam on top during the first few days of conditioning. Definitely always use a hydrometer on high gravity beers, I had a Belgian Golden Strong that sat in secondary for 5 months before it stopped dropping so I could bottle it. Remember alcohol is poisonous to the yeast and not all of the yeast makes it to the finish line so to speak. So the few that are strong and tolerant take longer to complete the task.
  11. I would brew it as you intend. I have seen recipes with varying amounts of flaked corn. The one I have with 2.5# is extreme. I have another that I brewed with only 8oz. If you brew it and find that it isn't enough, in the spring you can brew this one which is a Genesee Cream ale clone Batch size 5.5 gallon OG 1.055 FG 1.011 ABV 5.8% SRM 3.2 IBU 20 2.5# Flaked Corn 4.5# Pale Malt 2 row 4.5# Pale Malt 6 row .25oz Magnum Hops (60 minutes) 1oz Williamette Hops (15 minutes) WYeast 1056 or White Labs 001 or Safale US-05 Mash at 150 for 60 minutes, 60 minute boil Ferment at 60 degrees
  12. So it is an extract batch. You will be fine since it is 5 gallons, I have an All Grain 5 gallon recipe that calls for 2.5# of flaked corn. It won't finish as dry as an All Grain batch but it will be OK with a pound of each added. You could probably omit the Carapils unless you already have them.
  13. AC, What is the complete grain bill for your recipe? How many gallons? What temperature and how long are you going to mash? Dawg
  14. Blackhawks, You did nothing wrong. I understand you want to make good beer and believe me you will. Right now you are at the point where your first batch is fermenting and you are as worried as a new dad who just brought home his first born. It will turn out to be beer and it may or may not taste as you want it to. Remember this, it is your first batch and you have many more in your future and you will make many more mistakes along the way. As Rick said, spend some time reading this and other forums, there is a lot of great information out there. If you notice, I have less than 300 posts to my name. The vast majority of them have been made in the past 6 to 9 months. I spent the first year and a half just lurking and gleaming all of the knowledge that was on this forum and other forums. I listen to podcasts every day on my way to and from work. This is not a hobby that you learn overnight. Be patient and listen to those of us who have been exactly where you are. RDWHACB (relax, don't worry, have a craft beer) and soon you will be able to RDWHAHB (relax, don't worry, have a Home Brew) Dawg
  15. You have the dates correct. They are Julian dated. Josh would have to explain what the letters mean. The oldest yeast may be good and it may not. It really depends on how it was stored. If it sat on a store shelf for 18 months, I wouldn't guarantee it will work. But if it was purchased a year ago and stored under refrigeration since that time, there is a very good chance it will still be good. You can always proof it by rehydrating it. Boil about 4oz of water for a minute and then cool it to 85 degrees, keeping it covered. Sprinkle the yeast over the top of the water and wait 10 minutes for it to rehydrate. If the result is a creamy liquid with some bubbles on top then go ahead and pitch it in your wort.