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About OikoEco

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    Brewmaster in Training
  1. "asnider" post=377461 said: "OikoEco" post=377457 said:Curiosity got the best of me and I sampled one at 2.5 weeks in the bottle. Since this essentially a wheat beer (albeit a bit of a unique one), that's probably not a problem. Wheats usually condition out quicker, don't they? Yeah, but I was a little worried about the high OG (and ABV) and the possible effect it may have on conditioning time. In general, though, you are right - a low gravity wheat should be drinkable in about 2 weeks (IMHO, anyways). :-)
  2. Curiosity got the best of me and I sampled one at 2.5 weeks in the bottle. Carbonation was good - had about an inch of head in the glass which disappeared after about 2 or 3 minutes (I helped by drinking it). It was very clear....probably the clearest batch I've ever made. That's ok by me, I don't care too much about clarity anyways. The taste was surprisingly very good. I was expecting decent to good, but this was very good. Definitely definitely definitely NOT an IPA by any means (not sure what MrB was thinking on that one), but it is a very good Belgian-style (hybrid?) beer. I could pick up the citrus very well, and there was a very faint fruity/bubble gum-like undertone to it. I dry hopped cascades but I couldn't detect a hop presence at all. I expect it to get a little better in the next couple of weeks, but I think I can bet on it not having much hop presence at all. Not as expected, but overall I'm pleased with it.
  3. "asnider" post=374379 said: "rippsnorter" post=374316 said:Tried my first one at 9 days in the bottle last night (because im impatient). I hope the others are better. It was sweet, almost syrupy, and not well carbed, although i expected the light carbonation because i only added half of the priming sugar. Maybe the yeast hadnt finished eatng the sugar. We'll see in 3 weeks 9 days is pretty early. Hopefully it'll condition out in a few more weeks and taste much better. This one may need to condition longer than recommended. I noted a general sweetness in my batch when I bottled it last weekend. I'm pretty sure the sweetness was primarily from the yeast and lemon and not from the malt. I'll try one in 2 more weeks but it may need to condition a minimum of 5-6 weeks.
  4. Looks good, Kealia! I'll be popping one open in about 3 weeks!
  5. 5/17 : Tonight was bottling night, after 3 weeks in the LBK. My FG came in under 1.015 for an estimated ABV of 6.5%, which I think was exactly what MrB advertised. I'll take it. I pitched 2 packs of yeast (22 g) in a double batch (4.5 gallons). I didn't do any tweaking other than dry hopping 1 oz cascades. My fermenting temps were consistent in the low 70s. I got about 40 12oz bottles, except one slightly truby bottle that I decided to drink on the spot just to see if it was drinkable. Yes, yes it is drinkable. It's actually quite good. Do you like lemon/citrus? Get ready for it. While this is good, it is no way an IPA. Even with the dry hop I struggled to detect any hop flavoring and aroma. The lemon peels really took over this brew. I'm not complaining - it's interesting - but not an IPA. Granted, this initial review was conducted on an immature trub sample so it may not be representative of the finished batch. Still, I think I'm gonna like this one. [img size=500]http://i1053.photobucket.com/albums/s478/oikoeco/null_zps7c4bfd8b.jpg [img size=500]http://i1053.photobucket.com/albums/s478/oikoeco/null_zpsc40e3995.jpg
  6. I just took a gravity reading last night. Sitting right at 1.020 at 1.5 weeks into fermentation. Gonna let it go another 1.5 weeks in the fermenter and hopefully it'll drop a few more points.
  7. I have BrewPal on my phone where I can enter and store all of my recipes. It estimates OG and FG based on ingredients and I can even enter in and save my observed actual OG and FG hydrometer measurements. I know some guys like to keep it old school and work with hard copy notebooks, but I've found this electronic record keeping invaluable. The only 3 things that I have with me 100% of the time are my wallet, cell phone, and wedding ring.
  8. Yup, I remain optimistic here. Whatever we want to call in the end is fine with me as long as it tastes good.
  9. Between the hop stand and a recent dry hop addition, I've added a whole ounce of Cascade hops to my double batch (2 cans HME = 4.5 gallons). It needed it. I dry hopped 0.5 oz cascades the other day and when I lifted the lid of the fermenter I could sense the other 0.5 oz I had in there but it was still lacking in hop presence. Hoping this latest dry hop addition helps out. Got another 12 days til bottling day.
  10. Awesome! Love the brew closet! That is impressive! Also like the organization. Brewing forces us to be more organized (or at least think about being organized).
  11. Looks great! I take it that, with all the elbow joints, it passed its leak test with a 100%. Whatever works! Materials in my area are pretty expensive so I shelled out $50 and bought my immersion chiller online. They really make a difference!
  12. What do you mean by "large"? Volume or ABV? Volume = most folks typically don't go higher than 2.5 gallons. ABV = the sky may be the limit. I've heard of folks getting close to 10% ABV from LBK-sized batches. Of course, there are some 'special considerations' that need to be made for those higher ABV brews.
  13. "whistlepig" post=367869 said:what is this dry hop about? I bottled mine - straight up no additions - yesterday. After just over three weeks in the LBK, the sample seemed pretty mellow in terms of hoppiness. I think it will be good, IIRC my final gravity was 1.03ish. Looked a little hazy, guess I kind of expected with a white beer. guess... Dry hopping involves adding hops to the fermenter or keg after fermentation has begun. It's a great way to boost hoppy aroma, but it doesn't add any bitterness to the beer. For best results, dry hopping is typically done after the peak in fermentation (after 7 days in the fermenter, for example). Most of us just throw the pellet hops in commando style (no hop sack). I always try to keep some cascade hops on hand just for that purpose. Anywhere between 0.25 and 0.5 ounces is typically used to dry hop an LBK-sized batch. :chug: Cheers!
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