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Wasson65

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About Wasson65

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  1. Floaties really don't mean anything at all. I would go ahead and bottle it up, if you dump it you won't have anything for another 2 weeks anyway, so might as well let it carb up and see how it is. Probably won't be great, but hey, you made beer! Welcome to the hobby. Prepare to be assimilated.
  2. 100 PERCENT AGREE! The American porter I made with 1 lb Dark DME and 1 cup dextrose is the hand's down favorite of everything I've made so far. It gets good reviews from craft drinkers and non-craft drinkers. I made a second batch last night, and threw in 1/2 cup oatmeal to put just a bit more mouthfeel on it. Not bitter, smooth, beautiful color, flavorful, plenty of body but not heavy. My son explained it this way: "I take a complete mouthful and swallow it. If I start choking on it, that's too much of a beer. If I barely notice that I swallowed an entire mouthful, it could have been much more powerful. But this beer is dangerous! I take an entire mouthful, and swallow it, and it's just perfect - a great mouthful that makes me want more" My latest American Porter: 1 Can MB American Porter 1 LB Briess Traditional Dark DME 1 Cup dextrose (corn sugar) 1/2 Cup Quick Oats. Bring ~1.5 - 2 qts bottled water to boil. Flameout. Add DME, sugar, oats. Bring back to boil. Put 1 Gal Spring Water into LBK Cut gallon jug in half to make a big funnel and a square deep dish. Put hot water into dish and put HME can into hot water. Boil wort for 15 minutes. Flameout. Add warmed HME to wort Allow wort to cool Put funnel into top of LBK Put sieve into the mouth of the funnel Pour wort through funnel, catching oatmeal Pour second gallon of spring water through sieve to wash the oatmeal. Pitch yeast at 80 degrees Shake LBK for about a minute to aerate the wort. Fermenting at ~73 per strip thermometer on front of LBK
  3. I know we're not supposed to throw everything into the LBK, but somehow I just can't help myself. I made up a batch of Brewform's Tarwebier (wheat beer) with 2 cups of dextrose (corn sugar) and 1/2 cup of Malt-o-meal. I used the normal Brewform yeast and it spent 3 weeks in the fermenter at around 65 and has been in the bottle for 16 days around 75-78, primed with 1/2 tsp dextrose. Opened it at room temperature and poured, got a small head as shown. Color was a medium amber, definitely not yellow or gold. Light haze, nothing resembling particles, not cloudy, just an even, light haze. There is something different to the nose on this brew than the ones I've made before. My uneducated nose finds it faintly wine-like as it gets up under your nose, but it doesn't smack you with it. Carbonation is very mild, mouthfeel is smooth, no cidery notes and no significant alcohol feel to it. As it gets towards the back of your mouth you become aware of the hop aroma, bitterness is pretty low. Finishes easy, not dry, not crisp. Light aftertaste means you remember that you are drinking a beer. I'm getting to be surprised at how drinkable some of my homebrew is at room temperature. 'Warm' beer isn't anything I've really had a taste for before, so it just strikes me as odd that I can enjoy my own beer at temperatures well above the point where I wouldn't finish a commercial beer. I guess overall it's a decent, drinkable, pretty beer while being a change from the more typical blonde or darker ales I've been making. I also made a batch of this without the malt-o-meal, so we shall see what that brings tomorrow.
  4. That's why I'm here... "Hey, I made beer!" Let's all remember our motto: RDWHAHB! Gonna mix up some more American Porter tonight and see how my Southern Blonde is coming along - Pictures and new thread coming tonight.
  5. That sounds pretty good, thanks for sharing the recipe.
  6. Your persistent concern for the effective use of my free time, while touching, simply isn't relevant to me. For me it's just a hobby. My ego isn't wrapped up in how valid you find my particular pursuits within that hobby. So run along home, or hang around, it really isn't much to me one way or the other. Preferably, you could talk about some beer you've made and how awesome it is.... or not, your choice. NOTE: ACTUAL HOMEBREW REALTED CONTENT FOLLOWS: FWIW, I should have boiled some hops with it, the beer came out on the sweet side.
  7. dude, relax, it was sitting around and I mixed it up, and it didn't turn out bad. Had a couple more over the weekend. It was an experiment, just something to do. since you mentioned it, yes, I did enjoy making it, and have enjoyed drinking it, natty as it was. At the end of the day, it's all yeast pee anyway, so isn't it all natty to begin with? Not trying to pick any fight here, and I'm certainly not holding it up as a preferred pattern, it was just some beer. cheers y'all!
  8. I bottled this one about 2 weeks ago, after 2 weeks in the fermenter. Broke one out last night and this was the happy result: This was with no cold conditioning at all, room temperature, baby!!! The head as you can see was quite pretty, the carbonation was fine. Hop profile was quite low as the HME was 5 years out of date. Mouthfeel was very smooth, not quite creamy but just very very smooth. No 'watery' accusations could be made for it. Aroma was almost non-existant. Flavor was easy-going, very quaffable, and probably a bit simpler than I expected. Just a hint of carbonation towards the back of the mouth. Color was a rich deep medium brown, definitely not black, with some reddish hints in it. While not crystal clear, it wasn't notably hazy, again, suprising considering I boiled the grape nuts and they went into the fermenter with the wort, and created a good inch of trub by the time the yeast's party was over. What I did note is that it was an enjoyable, easy-drinking beer, which given it's 70 degree temperature was remarkable to me. The head stuck around for about half of the glass, some light lacing. I've now tasted my first 4 brews, and this one (the fourth), is the best by a decent margin. Anybody with an old case of West Coast Pale Ale? Older the better! I've dubbed this style 'Krankheit Bier'... NOTE FOR ALL: I AM NOT A DOCTOR. YOU PROBABLY SHOULDN'T DO WHAT I DID.
  9. I brewed up two batches of Munton's Bock from their 'connoisseur' series. This time instead of DME i used LME from the lhbs, which is almost 50% cheaper than the DME. I used 1/2 can of the Muntons, plus 2 lbs of the LME in each batch. For one batch, I boiled 1 cup of Grape Nuts cereal for about 15 minutes, whisked it to break everything down into small pieces, and then added the extracts. The lbks ended up a bit fuller than normal, because the LME takes up more space than the DME and I didn't account for that by reducing the amount of water I put in my lbks. Aerated by shaking the lbk for a minute or so. Pitched the Munton's yeast equally between the two lbks at about 73F. According to the guys at the lhbs, the cans of extract are just the same kind of LME they sell in bulk, with hops added. So my next batch is going to consist of a hops boil, then plain LME, and should cut my cost per batch by 5-10 bucks. Currently have about 4 cases conditioning and 8 more gallons fermenting... Gonna have to buy more bottles!
  10. I just bottled my first American Porter today. I Added 1 lb briess Traditional Dark dme, and a cup of dextrose. The wort was reeeealy dark. Bottled in 12 oz glass bottles with 1 teaspoon table sugar to prime. It spent 3 weeks in the fermenter at about 73 degrees. This is warmer than my usual temps as this was done at my house and not at the travel trailer where I have my fermenting chamber set up. Taste at bottling was flat, not very tart, not cidery, just a hint of yeast smell. Plan to sample at 3 weeks and see how it's coming.
  11. I ended up making 2 batches - one with 1 lb dextrose, one with 1 lb Pilsen dme. After a couple weeks in the bottle they are drinkable. Wife prefers the dme blend. The dme is definitely smoother and just a touch darker, while the dextrose batch is crisper and dryer, with what I can only describe as a bit more 'champagne' taste. She is happy to drink either. The dme also showed better head and retention, as expected. She also noted that 'wow, that's no Coors Light, a couple of those will kick your ass!' I had one of the dme blend over dinner with a friend, and after I finished it I realized I had just been drinking it as I would normally drink a commercial beer over dinner - it was a part of the experience and wasn't the focus. At that point, I declared victory - 'Hey, I made beer!'
  12. Bottled this up a week ago, will give it a shot in about 2-3 weeks.
  13. Here's the format I'm using from this site: Any german speakers in the house?
  14. So far it looks like it's doing just what the grape-nuts batch did - producing a super-thick layer of trub, which at this point is probably all the oatmeal solids and not just yeast. Krausen is about 1/4 inch thick over the entire surface at 10 hours in. Temp is about 2 degrees higher than the 1.5 week old keg above it, which means it's off to the races at about 65 degrees. I've heard warnings about not leaving grains in because the tannins leach out and spoil the taste, but I don't know how much that would apply to oatmeal. While aerating (shaking) the wort in the LBK prior to pitching, it produced a persistent 3/4 inch layer of foam on top. I'm hoping that's indicative of what the head might do when it's finished.
  15. It's been in the fermenter for about 4 days now, and tried a bit today - tasty stuff, not for a hop head but I'm looking forward to this batch! The trub is just up around the spigot, so apparently the yeast had a great time, although some of it is undoubtedly the grape nuts which got dumped straight into the boil. I have no idea what style this beer is, but if it carbonates up, I think I will enjoy it immensely. Now, whose got out-of-date WCPA???? I'm buying...
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