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JustEd

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About JustEd

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    Brewmaster in Training
  1. I got an order today that had a Wyeast pack in it. Apparently the other stuff in the box broke the inside thingamajigger. I wasn't planning on brewing till Saturday. Will this yeast be ok? Should I leave it in or out of the fridge? And just FYI, this is the second time this has happened to me with Wyeast packs. Any help is greatly apprciated!
  2. I've been seriously considering getting one of these. Now will the bottle beer be like from the keg as far as head and carbonation?
  3. I have one and never even used one of the cartridges. Bought it new with a 5 pound CO2 tank and regulator. Its awesome!! Fits in the fridge perfectly and holds just enough. I love it!!
  4. Not my first AG, just the first that turned out right!! The first two the temp was too low and I got too much junk in it(thanks for the help guys). Got some new equipment and tried some new techniques and everything worked out great. Here is the recipe: Taliesin Porter (Brown Porter) Amount Item Type % or IBU 4.13 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.01 % 0.63 lb Brown Malt (65.0 SRM) Grain 11.29 % 0.63 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.29 % 0.19 lb Chocolate Malt (350.0 SRM) Grain 3.41 % 0.79 oz Fuggles [3.60 %] (60 min) Hops 20.1 IBU 0.52 oz Fuggles [3.60 %] (10 min) Hops 4.9 IBU 1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale Beer Profile Est Original Gravity: 1.051 SG Measured Original Gravity: 1.051 SG Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG Estimated Alcohol by Vol: 4.89 % Actual Alcohol by Vol: 4.82 % Bitterness: 25.0 IBU Calories: 227 cal/pint Est Color: 22.5 Brewed this up last Saturday and it is already finished!! Hit all the numbers spot on! Had 83% effieciency going into boiler!! Just going to let it sit in the secondary now for a few weeks and then keg it. Can't wait!!
  5. Ok, need some solid advice on doing a diacetyl rest. Here is the recipe: Amount Item Type % or IBU 2.13 lb Munich (8.0 SRM) Extract 44.75 % 2.13 lb Pilsner Liquid Extract (3.5 SRM) Extract 44.75 % 0.50 lb Caramunich Malt (56.0 SRM) Grain 10.50 % 0.75 oz Hallertauer [3.80 %] (60 min) Hops 19.6 IBU 0.25 oz Hallertauer [3.80 %] (20 min) Hops 4.0 IBU 1 Pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast-Lager Fermentation is taking place in my basement with a temp of 54*. Has been in the fermenter now for one week. I've heard/read everything from after 5 days to a month. And if a month, when would I rack to a secondary? For anyone that ever uses this yeast, let it be known that this is a VERY slow yeast!!! In both take off and in fermentation.
  6. Three gallon keg with 5 lb. tank! I don't have a dedicated beer fridge so I figure this will fit in the fridge just fine. I can't wait!! Picked this up too... Three gallon mash tun. Midwest calls it a partial mash tun. But for a 2.5 - 3 gallon batch it will hold the perfect amount of grain/water. Both should be here this week. I'm friggin stoked!!
  7. Here is the recipe I did for one too. Likewise, I have not had a commercial example of this style, but I'm having alot of the same results as you. I made this on Christmas day and it is still cooking away in the carboy! I get a bubble every few minutes and the gravity is still dropping so all is good. Just very slow! And with my tasting that I have done, I was surprised how much of the roastiness that came through. Not overwhelming, but still just surprised how much i could taste it. Hops seemed a bit hidden too. Still very present and very much an IPA, but still. 1.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 11.12 % 3.30 lb Amber Liquid Extract (12.5 SRM) Extract 36.71 % 3.30 lb Dark Liquid Extract (17.5 SRM) Extract 36.71 % 0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.56 % 0.50 lb Victory Malt (25.0 SRM) Grain 5.56 % 0.26 lb Chocolate Malt (350.0 SRM) Grain 2.89 % 0.13 lb Wheat, Roasted (425.0 SRM) Grain 1.45 % 1.00 oz Warrior [17.20 %] (60 min) Hops 47.1 IBU 1.50 oz Cascade [5.50 %] (Dry Hop 7 days) Hops - 0.50 oz Simcoe [12.20 %] (45 min) Hops 15.3 IBU 0.50 oz Simcoe [12.20 %] (10 min) Hops 6.1 IBU 1 Pkgs Safe-Ale US-05 (Fermentis) Yeast-Ale Beer Profile Estimated Original Gravity: 1.057 SG (1.056-1.075 SG) Measured Original Gravity: 1.054 SG Estimated Final Gravity: 1.014 SG (1.010-1.018 SG) Estimated Color: 25.3 SRM (6.0-15.0 SRM) Color Bitterness: 68.5 IBU (40.0-70.0 IBU) Alpha Acid Units: 23.3 AAU Estimated Alcohol by Volume: 5.70 % (5.50-7.50 %) At last check the gravity was .018 about two weeks ago.
  8. bpgreen wrote: JustEd wrote: hi guys!! Been gone for a few weeks taing care of some personal business, but back now! So while making an IPA today, I decided to experiment with my thermometer and see what was up. I waited for the wort to boil checking the temp as it went up. As the wort started to boil the highest my thermometer went to was 209.5. It never hit 212 even when the wort was rolling! So, my thermometer reads apprx. 2.5* low. So when I was mashing and reading 154, I was prob actually mashing at 156.5, which I think explains alot. So I'm going to take that in mind when I do my next AG batch here in the next week or so. What's your elevation? Remember that 212 is the boiling point of water at sea level. If you're at about 1500 ft, I think 209.5 sounds about right. Ugh, did some research and for my elevation 209.5 is exactly where water should boil. So I pretty much back to square one. On the bright side, I now know my thermo reads right :dry: Ok now someone please help me out here. If my attenuation is too high, do I want to try to lower temps or raise them?
  9. hi guys!! Been gone for a few weeks taing care of some personal business, but back now! So while making an IPA today, I decided to experiment with my thermometer and see what was up. I waited for the wort to boil checking the temp as it went up. As the wort started to boil the highest my thermometer went to was 209.5. It never hit 212 even when the wort was rolling! So, my thermometer reads apprx. 2.5* low. So when I was mashing and reading 154, I was prob actually mashing at 156.5, which I think explains alot. So I'm going to take that in mind when I do my next AG batch here in the next week or so.
  10. oly wrote: At that temp, my next thought is to ask if you are using any sugar adjuncts. Second thought is just what kind of yeast? Nottingham is a high attenuator, but I've never got that high. Some Belgians are very high attenuators. The other thing that occurs to me is the accuracy of your thermometer. Have you compared it with any others? Edit: starch adjuncts can also increase your attenuation. nope, no adjuncts. Pale ale was O5, amber was Nottingham. As far as the thermometer...that crossed my mind too. No I reallly have no one to compare it with. Its not a real good one though. I'm thinking I may have to spend a few bucks and get a good one.
  11. FrozenInTime wrote: You're not just doing a steep, are you? I've got to learn this grain brewing stuff. Nope. These are all grain batches.
  12. haerbob3 wrote: what were your temps? What type of mash & sparge did you do? What style of beer were you brewing? Pale ale and and amber. Not sure what you mean by what type of mash, batch sparge. Temp was 154 for both.
  13. My first two AG batches have both turned out this way. The attenuation has been WAY high. Eighties high. Each batch has had a different type of yeast so that is not the issue. How do you determine what your mash temp should be? I was going by what Beersmith stated, but perhaps that is too high? Any ideas or thoughts?
  14. This is by far the cheapest I have found! Prob going to get one from here myself in the near future. Homebrew.org
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