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Brown Dog Brew

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About Brown Dog Brew

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  1. Anyone every seen this guy? http://www.target.com/p/Igloo-Cool-Chill-Thermoelectric-Cooler-with-Converter-Gray-White-40-qt/-/A-12276597 It's an Igloo cooler that has an electric controller. I'd love to know if it's worth $120.
  2. I've had good experiences doing a cold crash. 48 hours in the fridge or even out in a cool cellar or garage to get the yeast slowed. If you're bottling straight from the LBK it will aide in that process as well by getting some of the trub away from the spigot.
  3. Ok, so I know every noob that sticks with it long enough will ask this but here goes. I would love some input and suggestions with what I perceive "might" be a stuck fermentation. The skinny: -Variation of "Dubliner" Stout: with steeped Oats, Lactose, 1 lbs DME, 1 can St. Pat Stout HME, 1 can creamy brown UME. -OG 1.070 -Pitched Safale 04 -Current SG 1.026 after 3 weeks on the nose. -Qbrew put est. FG at 1.017 My thoughts: -Don't do anything, wait a few (7) days, see if it comes down any (RDWHAHB) -Don't do anything, bottle the brew, deal with a little under attenuated brew. -Stir up the trub a little (sanitized of course) see if yeasties wake up a bit, take another reading in 7 days. -Pitch some more yeast. Specifically, I was thinking a packet of the fromunda. To hydrate or not? -Try some yeast nutrient at the LHBS? (rather not spend any more $ tho) The few other facts: -It tastes great as is. It is a bit sweet but not too out of character for an oatmeal / Milk Stout. -BrewCalcs actually shows it as being 6.1% abv right now and the attenuation was at 50%. I don't really care about attenuation if things taste good, look good, etc. And frankly, 6.1% is ok by me. I know historically, Stouts can stand more ABV but again prefer to chase taste over alcohol content. Soooo....fellow borgies....discuss. (or not, either way any input is apprec.) Holla
  4. Done some lager fermenting? I'd love to see your setups. I really want to do some as some of my favorite beers are lagers and bocks but don't want to spend a ton of $$$ on a different set-up for cold-fermenting. Any input appreciated.
  5. GWCR wrote: Thanks Dave. If I didn't already have this 10 gallon cooler, I probably would have picked up a 5 gallon one. I don't see me doing 10 gallon batches any time soon, and if I do I'll probably be doing a lot of equipment upgrading anyway. Here is a chart from a thread on HBT about mash tun size. Unless you are going to be brewing really high gravity 5 gallon batches, then the 5 gallon will probably hold you. Here's a link to the entire thread about MT size. Some good info in there. Mash Tun Size Nice Graphic. That table is priceless for me. I've been using a small 2 gal igloo for PM brews and was wondering if something like this existed.
  6. SmokeDiver3zero wrote: Huuum - 3 hour drive Closest I have seen yet... Got a link? Thanx! http://eastnashvillebeerfest.com/ Sorry so slow on the uptick. The festival is actually sold out but I'm sure you'll be able to find tickets on Craigslist, etc. I personally have never been but I imagine it will be a good time had by all!!!!
  7. ba1980 wrote: chalkjhawk79 I'm in the same situation. But just with my limited tasting of other beers, I'm thinking I must be a more malty person as I love Fat Tire. I'm not really wanting to stir the pot, BUT, Fat Tire isn't the greatest example of a "malty" brew. The OP made that statement that Fat Tire is more malty but I'm not sure it really fits the bill. The New Belgium website shows Fat Tire at 18.5 IBU which with it's profile is more of a balanced brew than malty. I've always gotten a nice hop flavor / aroma with a slight bite while drinking it which is what raised the red flag for me. But it finishes nicely with the malt so I tend to characterize it as balanced. If you really want to figure out your taste, sit down with a porter or a stout or if you're really wanting something good, go to your nearest High Gravity seller and grab a Belgian Dubble like Chimay Red. Malty beers can be categorized as sweet, thick, liquid bread, with very little to no hop presence.
  8. Any of you Nashville area (or other locale) brewers coming out? Just bought tix this morning. Think they're going fast so if you wanna go you better get em quick.
  9. bpgreen wrote: I noticed that you entered the Mr Beer cans of extract as 1.00 lbs. They should be 1.21. Dangit...I sure did, didn't I? Welp, looks like I didn't hit my OG after all...shoulda been 1.077 after revising the entry. No biggie...still tasted good and the 04 is kicking some fermentables butts right now.
  10. Here it is boys and girls. I frickin NAILED my OG on this! Tasted it and it's seriously very tasty prior to it being alcoholic I think after fermenting if I think it needs a little sumin, then I may add a little lactose to the priming sugar. Here's the final go: Hooligan's Oatmeal Stout ------------------------ Brewer: Brown Dog Brew Style: Milk Stout Batch: 2.13 galPartial Mash Characteristics --------------- Recipe Gravity: 1.070 OG Recipe Bitterness: 53 IBU Recipe Color: 36° SRM Estimated FG: 1.017 Alcohol by Volume: 6.7% Alcohol by Weight: 5.3% Ingredients ----------- Brown Sugar, Light 0.03 lb, Sugar, Other Flaked Oats 0.50 lb, Adjunct, Mashed Milk Sugar 0.50 lb, Sugar, Other MrB. Creamy Brown UME 1.00 lb, Extract, Extract MrB. St. Patrick's Irish Stout1.00 lb, Extract, Extract Muntons DME - Extra Dark 1.00 lb, Extract, Extract Fuggles (U.K.) 0.50 oz, Pellet, 20 minutes Kent Goldings (U.K.) 0.50 oz, Pellet, 35 minutes MrB. St. Patrick's Irish Stout1.00 oz, Pellet, 5 minutes English Ale yeast 1.00 unit, Yeast, Notes ----- Recipe Notes: 1 Can St. Patrick's Irish Stout HME 1 Can Creamy Brown UME 1 lbs Munton's Extra Dark DME 1/2 lbs Flaked Oats 1 tbsp light brown sugar 1/2 lbs Lactose 1/2 oz Fuggle Hops 1/2 oz Kent Golding Hops (UK) Safale 04 Yeast Batch Notes: -Add 1/2lbs Extra Dark DME to 12 cups water, bring to 160. -Add 1/2lbs Flaked Oats in Muslin sack; mash for 20 min. -Remove Oats, add 1/2 lbs Extra Dark DME, bring to boil, bring past hot break and to rolling simmer. -T-minus 35 add 1/2 oz Kent Goldings hops. -T-minus 20 add 1/2 oz Fuggle hops. -T-minus 5 add 1/2 lbs Lactose, 1 tbsp light brown sugar. -Remove from heat, add Creamy Dark UME, add St. Patrick's HME -Chill wort, add to LBK with water, top off, pitch yeast...wait.
  11. I'm actually brewing an oatmeal stout tomorrow and doing a small hop boil but I'm also adding Lactose which actually would qualify it as a "Milk Stout." The Lactose adds body, mouthfeel and sweetness since it's not 100% fermentable. Also, I'm actually doing my own oats as a steeping grain. Good luck with it. We should be both enjoying big thick bready beers RIGHT when the weather turn warm and we want lawnmower beer
  12. Brewing this on Thursday. Any advice is welcome. Hooligan's Oatmeal Stout ------------------------ Brewer: Brown Dog Brew Style: Oatmeal Stout Batch: 2.13 galPartial Mash Characteristics --------------- Recipe Gravity: 1.062 OG Recipe Bitterness: 36 IBU Recipe Color: 36° SRM Estimated FG: 1.015 Alcohol by Volume: 6.0% Alcohol by Weight: 4.7% Ingredients ----------- Brown Sugar, Dark 0.11 lb, Sugar, Other Flaked Oats 0.40 lb, Adjunct, Mashed MrB. Creamy Brown UME 1.00 lb, Extract, Extract MrB. St. Patrick's Irish Stout1.00 lb, Extract, Extract Muntons DME - Extra Dark 1.00 lb, Extract, Extract Fuggles (U.K.) 0.50 oz, Pellet, 15 minutes MrB. St. Patrick's Irish Stout1.00 oz, Pellet, 5 minutes Whitbread Ale yeast 1.00 unit, Yeast, Notes ----- Recipe Notes: 1/4 cup dark brown sugar 2 cups oatmeal (non-instant) 1/2 oz Fuggle Hops Safale 04 Yeast Batch Notes: -bring 10 cups water and 1# DME to boil, bring past hot break and to rolling simmer. - T-minus 15 add 1/2 oz Fuggle hops. - T-minus 5 add 2 cups oatmeal and remainder of DME. -Remove from heat, add 1/4 cup dark brown sugar, remove oatmeal hop sack. -Add HME, UME proceed with directions. If you'll note, I had to do the "Whitbread Ale yeast" for yeast on Qbrew since I didn't see the Safale 04. Further, I plan to just use regular Oats (rolled I guess) in the recipe rather than Flaked Oats. That's my main question...do I use regular Oats from the store, flaked Oats from the LHBS or maybe even steel cut Oats from the store? Any advice or expertise would be great before I take on this big ol black beauty. I've also seen several folks talking about having it in the fermenter for 5 or so weeks...thoughts?
  13. Update: Uh oh...still fermenting...reading today down to 1.006. Hope I don't have a bug :/
  14. Thanks a ton. That's bookmarked now. Actually still only corrected up .001 to 1.009. We'll see how it turns out. Here's to hoping I don't see it still spiraling downward tomorrow.
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