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BDawg62 last won the day on December 27 2016

BDawg62 had the most liked content!

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. Just my $.02 worth. DME is made with a variety of grains and you don't know the make up of the recipe used to create the original wort. The safest bet with Extracts is to use Extra Light DME as it by color alone doesn't allow for much in the way of anything but base malt. Pilsen DME is made the same way. Amber and Dark may not give the results you want because you are also going to add some dark grains to get the appropriate color and roast.
  2. I agree with @RickBeer, you have already begun to cold crash the beer. Just finish and then bottle. To help everything out, maybe do your carbonation at a slightly lower volume (say 2.3 instead of 2.5) and then store them at 75 for 3 weeks. That will make a mini fermentation in the bottle and should clean up any yeast issues. Then store them in the low 60s for another 3 weeks prior to drinking.
  3. If the first week was at the correct temp, you will be fine.
  4. This^ Since it was done, you could have done something with a cooler and even a small amount of ice to keep the temperature in the low 70s. It would not have hurt the beer at all. 8 days is early to cut everything off.
  5. That is the indication of a great mind at work.
  6. I am the king of adding something strange. Never be afraid to ask.
  7. Blindfold the tasters. I am thinking there won't be much of a difference in the pale and smooth but the robust and golden should be noticable.
  8. First of all, What @RickBeer said above. There is no reason to go away from 2.5 gallon batches. I do All Grain brewing with a propane burner and still 90 percent of my batches are 2.5 gallon. If I find something that I really like and I am totally satisfied with the recipe, then I will make 5 gallons of it the second time. Incidentally, I have 1 beer that I have reached that point. I hear lots of brewers say "2.5 gallons is a waste, it takes just as long to brew as 5 gallons. This is true but if the recipe isn't right you only have 1 case of bad beer to choke down or give away. Also, your heart may be whispering "Keg, Keg your beer young man" but I'll bet your wallet is still screaming "bottle". Also, some things to consider with Kegging. Unless you invest a small fortune in a 6 or 8 tap kegerator. You will be stuck drinking one or two beers until gone and then you can put something else on tap. I also, still bottle and will for as long as I still want to go to the fridge and choose from 10 to 12 beers at any given time. Just my $.02.
  9. Moots, sorry for you loss. My dog just crossed over this past weekend. Wasn't easy at all. But I did put together a recipe that I am hopefully going to brew in her honor this coming weekend. She was a Golden Retriever mix as well with a very gentle nature. I am going to do a beer that will reflect that nature and call it a light mild. 2.5 Gallon Batch "Dixie's Mild" 2.5 # 2 row malt (For extract batch replace with 1.5# Extra Light DME) 4oz Cara 10L 4oz Cara 40L .1oz Magnum Hops (60 min) .25oz Liberty Hops (10 min) .25oz Liberty Hops (2 min) American Ale Yeast Wyeast 1056, WLP001 or Safale US-05 Mash for 60 minutes at 148 (if extract steep both Cara grains for 30 min at 150 degrees) 60 minute boil with above hop schedule Ferment at 63 degrees Precicted numbers OG 1.033 FG 1.006 IBU 14.8 Color 5.2 SRM ABV 3.5%
  10. legacy recipe

    If you boiled your ingredients for 35 to 40 minutes then your boil shouldn't be the issue. You stated that you still sanitize your LBKs with "One Step". My suspicion is that the issue lies there. One Step is a good cleaner but in reality, not a great sanitizer. If you have a beer that is not going to condition for long periods, you can get away with it. Star San is what I use and that has helped my sanitization issues.
  11. Here is a good comparison chart. Maybe he recommends it so much because he gets some kind of a deal on it. Not the most popular choice but it should be fine.
  12. Freeze and sanitize 2 liter bottles and put them in your pot to cool the wort. Or build a wort chiller.
  13. Use it all unless you plan on brewing another batch you can pitch the remainder into within a day or two. In that case use half.
  14. Wolfpack, First of all, Welcome to the obsession (hobby) we all call brewing. By all means look at your fermentation, everybody here but @RickBeer does it. Just make sure you don't open your LBK to look. As @RickBeer said, every fermentation is different. You can do the same brew in two different LBKs at the same time and have them sitting side by side and have different looking fermentations. One thing I did note however with regard to the water you used. For the 1st batch you said you used tap water for the entire brew. It should be fine to use straight out of the tap but if it is from your local city water source, it will have chlorine or chorimine(sp) in it. You need to remove this before you brew with it. Your local LHBS or any online brew store will have Campden tablets that will serve this purpose. Also, you said that they were in a dark place (good) at 68 to 70 degrees. If the temperature is air temperature, it is probably too hot. You need to get the wort temperature down to at least that level on your next batch (too late for these). There are many threads that cover temperature control on the forum, search them out and go with the option that will work best for you. Dawg
  15. Creeps, It is OK to mention me by name. I do use temperature control so that I can brew year around. Dawg