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BigBlue10EM

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About BigBlue10EM

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    Brewmaster in Training
  1. So I wanna try naturally carbonating my Cream Ale in my 5 Gallon corny keg. My question is, do I have to keep it hooked up to the CO2 or can I pressurize it to like 5 PSI and disconnect the CO2. Will it remained sealed?
  2. Sorry to bring up an ancient thread. I just found it interesting that Maltexo's (the former manufactuer of the MB extracts) parent company attempted to buy out Coopers a couple years back.
  3. "JonEleven" post=261025 said:Thanks everyone for the kind words! And yes added to the list should definitely be a wort chiller and a mill, hadn't thought of either of those yet! I do already have a couple of ale pails lying around so I will be able to put them to good use. I may indeed go over to morebeer, I have been there once before and they were very helpful. Just out of curiosity is everyone suggesting the 10 gallon kettle just so I can do BIAB and have the ability to move to larger batches if necessary or is there something I am missing where a 7 gallon kettle with a mash tun wouldn't do the trick? Which do you guys think is better either way, mash tun or BIAB? I only have experience with small scale BIAB. Also is there anything special I should know about propane burners or will most any do the trick? Thanks again for all the great advice! I have a 11 gallon kettle and still had a boil over yesterday. I use a mashtun.
  4. So my first AG that I brewed back in march is now a complete failure. Not only did the brew process go horribly (49% Brewhouse EFf. 60 something% mash eff) but I made a very rookie mistake and didn't account for unusually warm weather. Fermentation temps reached close to 80* and its a phenol alcohol bomb. Tastes like cheap vodka and gives a headache after just a few sips. Now for my 2nd one. It was my Amarillo Cream Ale (recipe is somewhere in Advanced Recipes). Had only a few problems: 1. beersmiths #'s for mashout only brought my grainbed temp up to 158* 2. I didn't account for deadspace in my HLT so I ran out of sparge water about a gallon short of my target preboil vol. just had to heat up about 1.5 gal of water which was no prob with my 185,000 BTU burner. 3. Had a minor boil over All in all I'd call it a success. 84% Mash Eff. and 72% Brewhouse Eff. Still room for improvement but I'm happy. hit my estimated #'s in Beer Smith on the dot.
  5. "jhnh1010" post=260576 said:Here is an update. I think that I may have had a problem with the yeast. I just started a new batch of OVL Oktoberfest and I am getting much more bubbling action in this batch compared to the first batch WCPA.I've had more bubbles in the keg in two days v.s. 2 weeks on the first batch. I have not given up on the Pale Ale . I will give it 2 more days to carb(2 weeks) then in the fridge it goes for two weeks. If it still taste bad I will dump it. Dude. Patience is your friend. It's tough for your first brews but you won't regret it. For those standard recipes I'd give it like 6-8 weeks IN THE BOTTLE before judging it.
  6. My Citra APA has crazy lacing like that too. Looks tasty. I love Simcoe and Citra. Trying Amarillo in a beer for the first time next week.
  7. "jhnh1010" post=258947 said:Making a similar batch how long did you boil the dme? You don't really need to boil it unless your also doing a hop boil. Just bring it to the hot break which is when proteins start to coagulate. It will happen right around boiling and you have to be careful because it will foam and burnt DME on the stove is a pain.
  8. "xxmaelstrom" post=259452 said:So then my next step would be to find a recipe to copy, lol. Where can I get those at? You can look in the Advanced Recipes section on this forum, go on homebrewtalk.com and look at AG recipes there. Like someone else said you can go to hopville.com where people post recipes. You can also buy something like BeerSmith 2 that has tons of recipes preinstalled with hundreds more that you can download. Like people have said the process is more complicated then can be explained in a single thread. Google is your friend.
  9. "bpgreen" post=259377 said: "smgarrett" post=259336 said:If you bottle primed with 12oz bottles, you have much more patients than I'll ever have. I think docpd has the most patients. Haha
  10. The citrusy grapefruitness is the centennial hops and I believe S-23 can add some fruitiness as well.
  11. Using white labs WLP300 or Wyeast 3068 will give you loads of banana flavor and aroma if fermented in the high 60s low 70s. Low 60's will give you more clove and mid-high 70s will give some bubblegum. I just brewed 1 WW HME 1 golden wheat UME and DME and it turned out great.
  12. Awesome. I was gonna mash higher because I wasn't sure how much the corn would thin the beer. I know that Cream Ales are light beers but I'm not a fan of watery mouthfeel beers. I will get rid of the carapils and mash at 152. Thanks
  13. This will be my first Cream Ale. Any suggestions? BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Amarillo Cream Ale Brewer: BigBlue10EM Asst Brewer: Style: Cream Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 7.89 gal Post Boil Volume: 6.76 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 4.75 gal Estimated OG: 1.054 SG Estimated Color: 4.2 SRM Estimated IBU: 20.1 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 85.1 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 60.9 % 1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 8.7 % 1 lbs Corn, Flaked (1.3 SRM) Grain 3 8.7 % 1 lbs Oats, Flaked (1.0 SRM) Grain 4 8.7 % 1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 5 8.7 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 4.3 % 0.50 oz Amarillo Gold [8.50 %] - First Wort 60.0 Hop 7 13.0 IBUs 0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 8 7.2 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 9 - Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 11 lbs 8.0 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 17.57 qt of water at 167.8 F 154.0 F 60 min Mash Out Add 8.05 qt of water at 204.3 F 168.0 F 10 min Sparge: Fly sparge with 3.66 gal water at 168.0 F Notes: ------ Created with BeerSmith 2 - http://www.beersmith.com -------------------------------------------------------------------------------------
  14. "jaydubwill" post=256671 said:I like the Bayou classic sp10 you linked to, thanks!. One of the reviewers said they do 12gal boils with no problem, so my little 4.5 gallon batch should be a breeze. They also make a 20 psi regulator should I ever want to bump up to 20 gallon brews...like in my dreams when I own my own brewery. I use that one for my 5 gallon AG batches and it works great! Brought ~9 gallons of wort to a boil in about 25 minutes.
  15. Brewing my first Imperial stout. Pretty much a shot in the dark (I used the BJCP guidlines). Any suggestions on the specialty grains and amounts? BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Imperial Stout Brewer: Matt Disbrow Asst Brewer: Style: Imperial Stout TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 7.89 gal Post Boil Volume: 6.76 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 4.75 gal Estimated OG: 1.093 SG Estimated Color: 36.5 SRM Estimated IBU: 48.0 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 85.1 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 82.1 % 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 5.1 % 1 lbs Special B Malt (180.0 SRM) Grain 3 5.1 % 12.0 oz Chocolate Malt (350.0 SRM) Grain 4 3.8 % 8.0 oz Barley, Flaked (1.7 SRM) Grain 5 2.6 % 4.0 oz Roasted Barley (300.0 SRM) Grain 6 1.3 % 1.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 7 48.0 IBUs 1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 8 - Mash Schedule: Single Infusion, Full Body Total Grain Weight: 19 lbs 8.0 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 27.57 qt of water at 166.8 F 156.0 F 45 min Mash Out Add 9.75 qt of water at 206.3 F 168.0 F 10 min Sparge: Fly sparge with 1.70 gal water at 168.0 F Notes: ------ Created with BeerSmith 2 - http://www.beersmith.com -------------------------------------------------------------------------------------
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