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Posts posted by NwMaltHead

  1. On 7/14/2019 at 2:33 PM, nelgin said:

    How did it turn  out?

    It turned out great! I actually drank half of it cask and bottled to rest. The spices pulled through nicely without dominating the palate.

  2. 1 hour ago, kedogn said:

    For us at Manfish, it varies depending on what we are brewing and what the ABV is.   Let's say our Amber Ale.  I can brew it, the yeast can do their thing and in about 3-4 days I am moving it to the cooler to cold crash for 3 days, then I am kegging a crystal clear, beautiful amber ale.  With a higher octane beer, like say our 3xIPA which comes in at 12%, that takes a while longer.  Standard IPAs we can brew, ferment and DH and move to the cooler in about 10 days.

    P.S... we filter nothing.  We cold crash.  Depending on what it is, I might use gelatin... if I am trying to rush it along.

    That's the general time reference i was given as well. Figured I'd give it a shot. 

  3. On 4/23/2018 at 3:29 AM, RickBeer said:

    I don't know where you are figuring the timing, but 9 days is not enough time for the yeast to clean up.

    Advice given to me by a head brewer. Says all grain doesn't require as much time as an all extract Brew. Not as many off flavors to clear up. Says most of his light beers ferment for 9-14 days. 

    • Like 1

  4. I'm working on a simple BIAB APA right now. 

    3 gal

    4 lb 2 row

    2.75 lb Dark Bohemian (similar to munich) 

    .2 oz cryo mosaic, aa 24% @ 35

    .5 oz so. dawn pellet, aa 13% @ 25

    .3 oz citra hops, alpha 12%@ 15

    .5 oz citra dry hop on day 4

    Irish Yeast @68f for 9 days 


    OG 1.057

    FG 1.014

    ABV 5.6%

    IBU 62

    SRM 6.2



    • Like 2

  5. 12 hours ago, doc280 said:

    See now you guys have planted the idea of 2 & 2 for one LBK, as per directions and 3 & 4 for the other LBK, to taste the differences.

    Even when my beer spends only 2 weeks in primary, I still condition in bottles for 4 weeks. I just realized that some of my simpler beers only need 14-16 days in primary. The 4 weeks in the bottles conditions them up nicely. 

  6. I generally go about 12 days past high Krausen for lighter crisp beers (ipa, pales, creams, etc) and usually shoot for about 18-20 days past high krausen for heavier and cloudier brews (i.e. stouts, porters, iipas, hefe/wheats, etc).

    Just a personal general guideline I've been following. 

    • Like 1

  7. This is my first time trying. Many people have had success catching wild yeast, though. From what I have read, it's all about trial and error. However, fruit orchards and local fruit are more likely sources of good yeast. A lot of wine and cider makers use yeast from the vine or tree growing the fruit. 

    A very simple way to collect/trap is to make a quart of simple wort (dme + water) and fill sanitized mason jars 1/3. Then place near herb or fruit garden /tree. I hear flowers can provide nice yeast too. Even an open window. Yeast is everywhere! 

    To prevent sour beer, add hops to the wort to inhibit bacterial growth including lacto and brett. 

    After 2 weeks, taste liquid on top which is technically booze/beer. This taste test will tell you if you've trapped a yeast worth exploring. If it's sour or nasty, try again. 

    It's interesting to read up on. Here's some good general info on yeast. http://www.homebrewtalk.com/heads-up-yeast-bent-on-world-domination.html

    • Like 1

  8. On 8/18/2017 at 10:16 PM, Creeps McLane said:

    1214 am, 60 minute addition added. Switched to tech n9ne collabos. 1 slice of pizza down. 1 gatorade. Now enjoying a sir kenneth blonde ale. 


    Tech N9ne, great choice brother! 

    • Like 1

  9. Has anybody trapped their own local yeast/cultures? I have to grab my mason jars from my father's house, but I have 2 experiments going so far. 

    Jar A: oats, honey, chopped raisins

    Jar B: oats, honey, dried cranberries 

    Both jars were sanitized proper; dried fruit was placed in bottom of jars. The oats were put in boiling water, boiled for 5 minutes. Then added the honey at "flameout" and added mixture to jars. Covered with muslin to keep bugs out.

    Placed jars near open window for 24 hours. Now on hour 32 and patiently waiting for 10-14 days to go by. 

    I have some apples from a local orchard I plan on getting yeast from. Also want to stick some simple wort in 2 jars (one hopped, one unhopped) and set outside for 2 days... see if I can grab some lacto or brett.

    I'll post updates weekly as long as I'm experimenting. 

    Anybody have any thoughts or experience on the subject?

  10. 44 minutes ago, RickBeer said:

    You need to check it with DISTILLED water.


    Second, you need to be reading it correctly.  Watch the video in the 2nd post also.


    Third, did you temperature correct?


    Lastly, if it IS off (I have one that is), simply add or subtract the amount you need to each reading...  


    Yeah I'm definitely reading it correctly. And I did use distilled water @ 67°f. Even if I used tap though, .005 is a big difference. 

    The final thing is what I was looking for. If I just have to adjust the reading, then my pumpkin beer DID in fact hit the target OG. 

    Thanks @RickBeer appreciate it 


    I am looking to make a 2 gallon pumpkin ale this month. From what I have on hand, I'm thinking:
    3lb Pilsen DME 
    2lb bohemian dark floor malt 
    2oz chocolate malt
    2lb pumpkin (1lb in mash; 1lb @45)
    14g Hallertau pellets @50
    1/2 tsp cinnamon @10
    5g grated ginger@10
    1 clove @ flameout
    Ferment @67°f using WLP 060
    • Like 1

  12. Looking to brew my first stout for January. Just building the grain bill right now. Any input is greatly appreciated! 

    5 Gallons with extract 

    3# Pilsen DME (need to use it)

    2# light DME 

    1.25# crystal 120°L

    1# bohemian dark malt (similar to Munich malt)

    1# Chocolate Malt

    1# oats 

    3oz roasted barley 525°L

  13. I became impatient; at 3 months it still tasted horrid! I dumped most to free up bottles. However, I found one the last week of August hiding in my closet and it was pretty good.

    I learned a valuable first had lesson in patience. 

    • Like 3

  14. 8 hours ago, Creeps McLane said:

    My friend had a batch like this once. He gave me a lot of it and i sat on it for months. Eventually the hot taste did subside slightly but more so i think the other flavors in the beer became more pronounced. 


    When i say "hot" what i mean is his 6% abv beer tasted like a 12% beer. 

    Exactly the problem. Will update in a month. Pale ale is still young 

    • Like 1
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