C-Note 1959

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  1. Thanks. I have a controller on the way and then I don't have to baby sit it.
  2. Not meaning to hijack the thread but along these lines I've had colder temps also of 58-62 deg. So I've put the bottles in a beer cooler and added a small 40 watt light bulb and then cycle it on and off to maintain 73-76 deg. I've also put a paper barrier between light and bottles so they don't receive direct light. Do you guys think this an OK method to up the temps needed to get the carboation job done? Thanks
  3. Maybe this will help you... https://www.brewersfriend.com/homebrew/recipe/view/215983/smithwicks-clone or SmIthWIckS IrISh ale Smithwicks Brewery, Kilkenny, Ireland IrISh reD ale RECIPE FOR FIVE GALLONS 1 lb. brown cane sugar ½ lb. light crystal malt ½ lb. medium crystal malt 3 oz. roast barley 6½ lb. light malt extract syrup 1¾ oz. Goldings hops, 60 minutes before end of boil ½ oz. Goldings hops, 10 minutes before end of boil Irish ale yeast ¾ cup corn sugar Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for two weeks or until finished. Transfer. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.
  4. Today I absolutley killed it with a great deal. I bought 4 NW Pale ale with LBKs kits for $10 each. This gives me the extra kegs I need/want to try some batches in the cooler winter months. I have to bottle an expierimental batch next weekend for drinking a couple on New years Eve. Now I've got to order some HMEs. Brew some porters and stouts to enjoy next fall/winter. Whoooo hoooooooooooooo!!!!!
  5. I like your porter idea. I had been toying with the idea of doing the porter but using 2 cans to up the flavor. May also steep a 2-4 ounces of a dark grain. The possibilities are endless.
  6. I guess depending on the style of beer you are brewing this new Hot Head yeast could be a way around the temp issues. 62-98 deg. F http://www.ritebrew.com/product-p/837057.htm
  7. recipe

    Is more head a bad thing? Just wondering. Not here to judge.
  8. Hey...Brewing Success! OK after fermenting and bottling and letting rest for 4 weeks I put a bottle in the fridge for 3-4 days and tried it. The carbonation was a bit mild and flavor just a bit...hmm not the best. So I let it set for another couple of weeks and put another in the fridge for 4 days. The results were much better. Better carbonation and all around flavor. This was the Diablo IPA and on a scale of 1-10 I would give it a 7 to 8. Not bad for a first brew. I am going to take a couple bottles to my brother this week-end and get his opinion. Then it's off to try another batch or two within the next couple weeks. The things I will work at for the next batch is the fermenting temps(No.2) and the bottle conditioning temps(No.3). And ALWAYS sterilization of equipment.(No.1) Thanks to all those who provided advice and insight.
  9. Congrats on the beer success and getting through surgery. I will put a couple bottles from 1st batch in fridge tonight for drinking on Sat. Anxious is an understatement!
  10. Thanks, MrWhy. Gotcha! Now I just have to decide which hop to go with. I'm always taking detailed notes of how to do things to understand the final results. Same way I learned to bbq (did several briskets before I figured them out).
  11. Looking to start another batch of beer this weekend. In my recent batch of goodies from Mr. Beer I bought some LME's pale, golden and robust along with some booster packs. As I understand you never boil the canned HME's. I have thought that I read somewhere on here that you CAN boil LME's and boosters. Is there a time limit as to how long you can boil them ? I read that when first dissolving booster to do it with cool/cold water and get it to completely dissolve first. Was thinking of doing a boil and adding 1/2 oz. of hops to the boil for like 10 minutes to get enhanced hop aroma and a bit of flavor before adding the Northwest pale ale HME after flame off along with adding 1/2 oz of same hop for about 7 days for dry hop before bottling. Comments on the boiling of the booster and LME's. Thanks
  12. Quick question to the folks here with the experience. After bottling my beer does the 3-4 week period have to be at a higher temp 70 deg. F than when fermenting which is generally lower 65-68 deg. F. Yes/No? What is the target temp and what kind of spread both high and low should I look for to avoid? Will be storing in an old cooler for the 3-4 week duration at a similar location as my fermentation was done. Thanks for helping a newbie.
  13. That is great to know. A couple months ago I purchased 4 cans of the Diablo IPA for $9.99 each. They have a expiration date of late June 2017. I was wondering if it was the yeast or the HME that was more in danger of being bad at the expiration date. Thanks all.
  14. Congrats on the first effort. Enjoy! My first effort is still in the fermenter, will bottle on March 18th then condition for 4 weeks. Can't wait.
  15. Hi all. I'm new to this brewing thing and was wondering what the low end temperature in my fermentation area can be and still get good results? Main reason for asking is that my house temp varies from day to night as the furnace runs different from day 70 deg. to night 62deg. Will proper fermentation still take place? Also is a hydrometer necessary? I would like to do a couple batches before investing more money into a hobby that may not be my thing. Thanks for any help.