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About Noah0504

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  • Birthday 05/04/1988

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  1. "haerbob3" post=380155 said:not enough room in your buckets for 5 gal He's only making 4 gallon batches.
  2. With the lights out and a flashlight, you can still see fermentation process occurring to a point. You'll be able to see the krausen, but not so much the layer of trub on the bottom. Either way, congratulations on moving up in the hobby. I use a 3-gallon bucket as well, but will still design recipes to fit perfectly in the LBK.
  3. Well, flaked wheat offers up some protein to help with head retention but also doesn't really affect the rest of the brew, especially with that small amount. And also, English Bitters should have low carbonation, so the head may not stick around long anyway, but I thought I'd try to help it along for appearance if I could. But, I'll check around and see which would be the better option. Thanks! EDIT: Actually, I think I'm just going to leave it out. No real point I suppose!
  4. Beer-lord wrote: I can't say which is the correct way but I think the addition of water after the mash caused your OG to be low. I thought this was the case as well, but changing my efficiency in the brewing program put my OG to almost exactly where it wound up. It's really hard to say for sure what it was because I didn't take a pre or post-boil hydrometer reading.I'd rather be able to do a true full boil, but for my first time, I used what I had on hand as far as equipment. I'm going to need a bigger pot even for just a 2.5 gallon batch. EDIT: So, I went into BeerSmith and configured a recipe replicating what I did for this brew. That even means boiling about 2.5 gallons of wort and topping it off at the end in the fermenter. Using an efficiency of 75% puts the recipe exactly where it was when I configured it with Beer Calculus and QBrew. Dropping the efficiency to 60-65% puts it around where I measured after putting it in the fermenter. This leads me to believe that it WAS my inefficiency and not the water I added after the boil. Having said that, I'm going to configure another recipe taking into account the poor efficiency and go ahead an place an order for my grains. After I brew that batch in a week or two, I'll be able to post back and tell you how it went. If it goes well, I think I will have figured out the method I want to continue with for awhile.
  5. After another short brewing slump, I'm back in full force. I've brewed up a couple of MR.BEER recipes and also an extract brew with steeped grains. One of these beers is already in the bottle while the other two are fermenting and due to be bottled within the next two weeks. I've had so much fun lately, I decided to take things to a new level and make an all-grain recipe from scratch. I wanted to start simple, so I decided to make a cream ale. I did my research on the style and came up with the following recipe for a 2.5 gallon batch. 2 lbs. Pilsner Malt 1 lbs. American 6-Row 1/2 lbs. Crystal 10L 1/2 lbs. Flaked Maze 90 Minute boil with .25 ounces of Cascade at 60 and 20 minutes. Dry hop with .25 ounces of Willamette. Wyeast 1056 American Ale Yeast This put me well within the style. My OG was estimated to be 1.044, 1.011 for a FG and 17.8 for IBUs. I placed an order with Austin Homebrew Supplies (they're located one state over so shipping is nice and quick) and brewed last night after everything arrived. It went pretty smoothly. I was able to steep my grains for one hour at 154-156 degrees. I did check the temperature once in the middle of the mash just to check on things. It seemed to be right on target, so I wrapped it back up with a nice thick blanket to keep it insulated. After one hour, I lifted the grain back out of the pot and placed it in a colander I put on top for my sparge. Once done, I had 2.5 gallons of wort ready for a nice long boil. The boil went smoothly and after a quick ice bath in the sink, it went in the LBK. The 90 minute boil left me with just over a gallon of wort left, so I topped off off to 2.5 gallons with cold water I had set aside. I aerated the wort and pitched the yeast. Once everything was mixed up and the lid was on the LBK, I took a hydrometer reading and it was only then that I realized the big mistake I made. The OG reading was about 1.035. At first I panicked trying to figure out what went wrong. It then hit me that I didn't account for my mash efficiency. Now, there's no way I would have known what it would have been before hand, but I should have known better to aim lower than the defaulted 75% of Beer Calculus. If I would have take a post-boil or even a pre-boil reading, I would have probably realized it sooner and I could have topped off with less water bringing the beer back within the style guidelines. I'm not discouraged from the results. I'm still confident that I will have a nice light ale with a good medium bitterness. It's going to be refreshing for sure. Also, it was a good learning experience. I'm putting together another recipe for an English Bitter I want to try, and this time I'm accounting for the lower efficiency that I'm going to get using the BIAB method on my stove (as I get better, maybe I can get this up a little higher). I hope this post provides some useful information for anyone who wants to try to start using grains with their beers or even make the jump to all-grain, even if it is only a BIAB!
  6. Fuzzyman81 wrote: Here is my first attempt at a label for Beer #1 - still working on an "official" logo. I love anything involving cheese, the state of Wisconsin and of course the Packers. Good stuff. And let's all make sure we're in full fan mode for this weekends game!
  7. Your plan sounds pretty good to me. Moving it to the fridge for two days before bottling should help it clear up and give you a better looking final product. And as everyone here will tell you, patience is key. After 4 weeks of conditioning, I would move only one bottle to the fridge to drink. The longer it sits (within reason), the better it's going to be! So, then pull one out after 5 weeks and compare. I wouldn't worry too much about not seeing a whole lot of activity on the top. If you have trub, you have beer. I've been in the same situation, worried just like you (heck, I'm sure everyone has been in the same boat), but everything turned out fine! As you long as you followed the directions and were careful when sanitizing, I don't think you have anything to worry about! Let us know how it turns out in about a month! EDIT: swenocha, you're too fast...
  8. This past November while in Wisconsin, my dad and I stopped by the LHBS they had there. I wasn't really in need of any ingredients or recipes, but I figured I might as well leave with something! I picked up a kit to make a Leinenkugel's Honey Weiss Clone. We toured the brewery that day as well, and it just seemed like a good fit, and the Honey Weiss is one beer that I really enjoy having. The recipe is pretty simple. It's for a 5 gallon batch, but easily split into half for my 2.5 gallon fermenters. Here's what I used: 3.3 pound can of Muntons Wheat LME 7 ounces of Honey .5 ounces of Sterling Hops I was excited because this would be my first full boil, even if it was super simple. On the advice of my dad (packerduf), I used about half of my LME for the 60 minute hop boil. At 55 minutes, I poured the rest of the LME in and then added the honey for the last one minute per the instructions. The kit actually came with liquid wheat yeast, but because we were traveling back to Oklahoma soon and I was going to split the recipe, the owner of the LHBS threw in a pack of WB-06 just in case. I took this as an opportunity to do a little experimenting. The batch I brewed on Thursday night used the WB-06. This weekend I'm going to brew the other half and use the liquid yeast. I would love to compare how each ferments and also the taste and other details that each yeast offers if there is any. In about 2-3 weeks, I guess I'll be able to take the first sample before bottling to find out how this one is going to taste. I'm pretty excited. Any comments and/or advice is always welcome! EDIT: I completely forgot to mention that my girlfriend helped me make this batch... I think she was more excited than I was! Another point for home brew!
  9. packerduf wrote: Hey Noah, Look what my wife made for my bottles! Hey! Just because your wife is my mother doesn't mean that you didn't steal my idea!
  10. I haven't bothered with any labels other than the labels that come with the bottles just to spice them up a bit. I'm too worried about the effort it will take to remove them! However, my creative mother made these up for me (who said brewing couldn't be a family event!)... I find this is a pretty good way to keep them tagged without too much hassle.
  11. yankeedag wrote: NOT ALL mb products blow krausen out the wazoo. Well, maybe they should. I can't take all of this stress! And thanks for the replies! I'll keep you posted on the progress. Hopefully this one will make it along just fine and find a home in the first pour section.
  12. I guess I should start this off with a little introduction, as it is my first post. My dad and decided to live a little and begin brewing our own beer. He's been on these forums for a couple of weeks (packerduf), and you may have already read a few of his posts. Anyway, I already have one batch that I will bottle on Monday or Tuesday. I'm excited to try it. It seemed to ferment well and looks like it's going to turn out great! That batch was Witty Monk. This past Tuesday I started a batch of American Devil IPA. I followed the directions and did everything identical to my first batch that seemed to do wonderfully. However, it's day 3 and I haven't really seen any fermentation at all. Right now I have a few bubbles on top, but in comparison to my last brew, it's nothing at all. I assume that different beers will ferment in different ways, but I'm still paranoid. I guess I'm just too new at this! The temperature is at about 72-73 degrees, so it should be fine as far as that goes. The only thing that makes me feel a little better is the smell I get when I put my nose around the cap in the area of the vents. It smells like what I think it should, and what's more, there must be something going on to be able to push that smell out, right? Anyway, maybe a few people can give me a little advice or reassurance! I'm going to let this one brew, but I'm worried. Is there maybe something I can do to know for sure? Should I take a little taste? I hope the picture will be of some help. It's hard to get a clear shot through the keg.
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