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Everything posted by Shrike

  1. If you brew it, let us know how it turns out, please.
  2. I just updated my schedule with the addition of the recipes I picked up over the holidays. Once these are done it'll be time to start making some for next fall/winter. - Armstrong Dortmunder Export - Black Moon Weizen - Sir Kenneth Blond Ale - Witch's Flight - CALEX#2 - Foggy Days California Common - Brew de Ale ze Bub - Thunder Bay IPA
  3. That's why I try and make sure to give the amount when I talk about using them, 1 cube=1/2 tsp.
  4. The Domino's Dots I use are 1/2 tsp each.
  5. Yep, bottled at three weeks then four weeks conditioning. It wasn't quite ready so I'm giving it another few weeks.
  6. I've made it "as is" and am just waiting a couple more weeks to start drinking it. I had the trub bottle several weeks ago and although tasty, it needed just a bit more conditioning time.
  7. I've got 2.5 weeks until mine hits minimum conditioning time. I'm looking forward to trying it.
  8. I don't cold crash either, but only because I can't fit an LBK into my fridge. So I say bottle it. You're going to get a little bit of trub when you first open the spigot, that's not unusual at all. What I do is pour that first bit into a glass and put it in the fridge for a couple of hours. The trub will settle to the bottom leaving you a tasty glass of virgin, flat beer to drink later. Your very last bottle will likely also have a bit of trub in it. What I do with this last bottle is put a piece of masking tape on it with "trub" written on it. This is the bottle that I'll drink at the minimum recommended conditioning time in order to gauge if the batch is ready to drink or if it needs to rest longer.
  9. Yep. I'm not by nature a patient person but this is a hobby that demands it. And the good thing about it is that your patience is rewarded.
  10. Give it a full three weeks. Just because you can't see activity doesn't mean nothing's going on. High krausen is over, but the yeast are still at work "cleaning up" your beer.
  11. Here's a link:
  12. Welcome to the hobby! From all of the reading you've done you're well ahead of the learning curve; now it's just time to gain the practical experience. My first few batches were not very good, so much so that I stopped brewing for a couple of years. I started back up about a year and a half ago and thanks to the collective knowledge on this forum I'm loving the hobby. So, for your batch: - Bad news: during high krausen you most likely hit or passed the high end of your recommended temperature range. - Good news: the off-flavors that can be generated by that are less noticeable in hoppier beers such as IPAs. I don't think you'll be disappointed by the beer you'll end up with. I just started drinking my batch of Long Play a week or two ago and it's a tasty brew.
  13. I'm taking advantage of the cooler weather to brew some lagers for when it gets warmer. Saazquatch, Dortmunder Export, Austin Pils, and ChromosBeer are the four I'm doing.
  14. Look at the bottom of the LBK. If you see some trub there then fermentation is progressing. Not all brews will have an incredibly active fermentation; sometimes it seems as if nothing much is going on. But if you've got a layer of trub at the bottom, the yeast are feasting. You say you don't know what the temperature of the wort was when you pitched the yeast, but do you know it now? If you don't have a stick on thermometer I highly recommend getting one to ensure you're keeping the wort at a good fermentation temperature. Fermentation creates heat, which will raise the temperature of your wort and can cause off flavors if allowed to get too high.
  15. I vacuum seal them and keep them in the fridge. The longest I've kept some has been about five months. They seemed just fine when used.
  16. It's got a hoppy bitterness to it, but it's not overpowering. It's a tasty pale ale, IMNSHO.
  17. That's what I usually do with my high ABV batches. I've got some Novacaine sitting in a cooler right now, just in case.
  18. I'm in the south also. Before I got a dedicated fermentation mini-fridge I used the cooler+frozen bottles method:
  19. A five minute hop boil will be good for the aroma. According to the handy dandy hop chart, it'll almost maximize the aroma from the hops. One piece of advice: if you haven't boiled wort before, you'll want to keep an eye on it. It can go from a gentle boil to boil-over quite rapidly.
  20. That's pretty close to the Brew de Ale ze Bub recipe. Personally, I'd skip the booster. You'll be coming it at around 6.1% without it, so it's not like you're making a weak beer. How long of a hop boil were you planning? I've only used Falconer's Flight in one recipe before (Witch's Flight) and that was at flame-out and after a week of fermenting. It was great used that way. Use the whole packet of yeast.
  21. 1 cube/12oz bottle. 2 cubes/16oz or 500ml bottle. Simple as can be.
  22. I checked my notes and the last one that had that smell was Columbus' Cascading Amber, which uses the BAA HME. The end result was a very tasty beer. So I just look at that sulfur smell as the the yeast casting off the undesirables and leaving tasty goodness.
  23. I've had that smell from a couple of ale batches. I can't remember which ones, though. The first time it happened I thought it'd gotten infected. But everything turned out just fine.
  24. That's my experience, too. The hoppier ones seem fine right at the minimum conditioning time; things like IPAs, obviously, and Witch's Flight, Columbus' Cascading Amber, etc. Non-stout recipes that are more malt forward, however, seem to need more than the recommended time to come of age. For example, I bottled Heavy McWee in early March of 2017. The recommended carbonating + conditioning time is 3-4 months. They were merely okay then; nothing to write home about. After eight months in the bottle, though, and they've become a great beer. When I first got back into brewing about 18 months ago, the thought of brewing beers and having to wait eight or nine months before enjoying them was horrifying. But now my pipeline is big enough so that I don't even think twice about it. I even schedule brewing based on conditioning time; I'll alternate between one that needs a short time and one that'll be tucked away for a good long nap.
  25. It's not too cold, it'll just take longer for them to condition. My whole stockpile is in a room where the temp is currently about 65. When I bottle my next batch in about a week I'll just give it an extra four weeks or so before trying the first one.