efdbrian

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efdbrian last won the day on May 15

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About efdbrian

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  • Birthday March 10

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  1. Welcome to the addiction. Think of this site as your support group. 🙂
  2. Carb drops won’t change that, but time will have an effect. Generally hops become more subdued with time. Give it a few weeks, the. Put one in the fridge for a few days before drinking. If you like it, consider them done and start drinking them. If not, give it a couple more weeks in the bottle at room temp before sampling again. Keep going until you feel like it’s good.
  3. And save the bottle of beer until later in the brew day. I've made the mistake of starting too early and I find that I more easily forget to do things.
  4. A FG of 1.024 is quite high if your OG was 1.030. That's only 20% attenuation and the ABV comes out to less then 1%.
  5. I'm not as politically correct and say that I hop naked. Haha
  6. I think you are in the right ballpark with the pumpkin spices. As always it's better to go easy and then you can add more when fermentation is complete if needed. I'm not sure about the amount of pumpkin puree. The cans are 15oz and I used 2 in a 5 gallon batch last year. I don't remember if that measurement is volume or weight though. Most of the perceived pumpkin flavor comes from the spices. What's your plan on caramelizing the puree?
  7. Ride on, @76shovel. Just call it Session Thunder Bay IPA.
  8. One a homebrew scale, you have quite a while. It's more of a concern on a commercial scale where hundreds of gallons of beer are exerting pressure on the yeast cake at the bottom of the fermenter, John Palmer talks about this in "How to Brew". I actually just finished the chapter on yeast in the 4th addition. Here's a link to his online version where autoysis is discussed. http://howtobrew.com/book/section-1/what-is-different-for-brewing-lager-beer/autolysis
  9. That would be a little more difficult. Since that is a sour (tart) beer, you would need a souring method. If you soured it in a plastic fermenter, you are pretty much writing that vessel off from ever making a clean beer again. There are methods of kettle souring where you add the bacteria into the kettle, let it sit for a day or so, then boil it. The boil step will kill the bugs so that they will not contaminate your fermenter. PS that is one of my favorite styles and it's on my list of 'to dos'.
  10. I like @AnthonyC's idea. Here's what I did with mine. Like others suggested, I took some DME and hops to make a small wort. To that I added the can of HME. In my case I used Centennial and Cascade that I grew and I didn't use a whole lot of DME. The end result was sort of like a session IPA. Keep in mind when I did it, I didn't have any of the booster packs. Title: MRB CAL Session IPA Brew Method: Extract Style Name: American IPA Boil Time: 30 min Batch Size: 2.13 gallons (fermentor volume) STATS: Original Gravity: 1.040 Final Gravity: 1.008 ABV (standard): 4.23% IBU (tinseth): 56.07 SRM (morey): 4.09 FERMENTABLES: 1.82 lb - Liquid Malt Extract - Light - (late addition) (78.4%) *This is the can of HME 0.5 lb - Dry Malt Extract - Light - (late addition) (21.6%) HOPS: 0.16 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 15.66 *added to approx the IBU of the can of HME 0.5 oz - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 15 min, IBU: 31.54 0.5 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 5 min, IBU: 8.87 YEAST: Fermentis / Safale - American Ale Yeast US-05 Starter: No Form: Dry Attenuation (avg): 81% Flocculation: Medium Optimum Temp: 54 - 77 F Fermentation Temp: 68 F Pitch Rate: 0.35 (M cells / ml / deg P)
  11. The amount is the same once they are dried. One thing you will notice is that whole leaf hops will tend to float on top. One recommendation is to use a couple glass marbles. Sanitize them and the muslin bag. Add the hops and marbles to the muslin bag and drop it in. No need to sanitize the hops themselves. As far as time goes it should be pretty much the same if you are able to keep the hops submerged.
  12. I'll take a shot at this one. I wouldn't worry about it too much since it's on the outside of the LBK. You definitely want to clean it off. I'd do the same type of cleaning that you do with the inside. Unscented soap and a soft cloth or sponge. Then wipe it off with a wet cloth. Do not rinse it off just in case some water were to make it into the LBK. Be careful not to push in the side of the LBK while cleaning. When it expands again it may suck air in which you definitely wouldn't want in this case.
  13. All grain recipes or extracts / partial mash?
  14. All grain recipes or extracts / partial mash?
  15. Are these all grain or extract / partial mash?