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Bad Andy

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  1. Most of the above seams to apply for ales. I have a question regarding lagers. I brewed the Zombie Fest lager on December 27th. Fermented at 55 degrees for 3 weeks. Raised the temp to 65 for 3 days for a di-acetal rest. I then cold crashed it down to 34 over a few days and racked it to secondary, and it is in secondary at 34 degrees for 4 weeks. I plan to bottle around Feb 20th. Clearly I need about 2-3 weeks for carbonation, but do I also still need additional time for conditioning? Or was the 4 week lagering period considered the conditioning time?
  2. Lots of good information. I think I will change up my original recipe a bit. Thank you all so far. I will let you know what I end up doing. This will probably get brewed near the end of Feb.
  3. My reasoning for the malts: Red wheat flakes will give the beer a wheat like taste/flavor. Most fruit beers that I have enjoyed are a wheat based beer. From my research, you can't just add an abjunct (like wheat) without an equal or larger amount of a malt. I chose to split my malts between 2-row and Pilsen. I don't want a really dark beer, and I think this will help with the body and light taste I am looking for. The smaller amount of carapils, will be added to enhance foam retention to accentuate the fruit flavors in the beer. Many other brewers use fresh fruit for the additions. Vodka is probably a better idea than sanitizer, I will do that. I want to use fresh because in general, I think fresh ingredients are better than processed ingredients. If the fruit is washed clean, then sanitized in vodka, I would imagine the threat of contamination/infection would be small. I am not familiar with Qbrew. I will try that. Thank you.
  4. I have noticed that, some go up to about 12 oz of grains, but almost all add DME or LME. If I don't include the additional extract, I would think this would be within the normal range. I could cut back on the amounts and add the extracts if necessary. That is why I am coming on here for suggestions.
  5. Hello, Looking forward in my upcoming brew schedule, I want to make an easy drinking summertime fruity beer. I have an extra can of Canadian Blond HME, and plan on using that. I have really liked the partial mash recipes that I have been doing. I haven't decided on the fruit to be used yet, but am leaning toward strawberry or perhaps Boysenberry. My thought for the recipe is to partial mash 4oz of Pilsen Malt, 2 oz of Carapils, 4 oz of 2-Row, and 2-4 oz of red wheat flakes. This would get added to the canned HME. (note: regular LBK size 2-1/2 gallon recipe). I am not looking to make a super strong beer, but not sure how much the above will add to the OG. If necessary, I could add some DME, but don't think that will be needed. I would brew this with either Mt. Hood hops or Glacier Hops. After 3 weeks in primary, I would rack to secondary and add the fruit for another 2-3 weeks. I would use a clean yeast such as WLP001, WLP051 or WLP029. In regards to the fruit, i plan on washing real good, then soaking the outside for a few minutes in sanitizer. I would then blend the fruit into a nice slurry in a sanitized blender, and add the beer on top. Anybody have any other suggestions? Does this recipe seam to be too much going on, or am I on the right track?
  6. After 3 weeks of Fermentation, final gravity is 1.011. I think the yeast did its job. Now half way through its diacytal rest. Tasted the hygrometer sample and it tastes pretty good. Need to get a cardaboy to transfer off the yeast cake. Then will lager for 4 weeks, bottle condition, and hopefully enjoy.
  7. A week into it, and fermentation is proceeding as expected. Really excited about this one, it will be a long wait though.
  8. I was going to brew this one back in early September, but things just happened, and brewing took a back seat. I was was happy to get back at it tonight. My first partial grain mash, and I liked it. Not much harder than the regular recipes. I changed the yeast to White Labs WLP820. I liter of starter (drained off most of the liquid) and one “pitch pack”. I know lagers are slow, to ferment, and the reviews of this yeast are that it is very slow, hence the starter. Cooled it it down to 62 degrees before pitching. I would have preferred a little colder, but was out of ice OG was 1.049 Now in the fermentation chamber at 55 degrees. Going to keep it there for about three weeks. Then raise it slowly to 65 for a di-acetal rest for a few days. I will then rack to a secondary vessel, and cold lager for 4 weeks at 34 degrees. Then bottle and go from there. Should be be ready ato drink around the middle of March.
  9. I really enjoyed the wild wheat. I still have a few left, but it is certainly one of my favorites. Not as hazy or light in color as a true Hefeweizen, but tastes very good.
  10. Rokitman, any updates? Should be about ready to taste by now? Inquiring minds want to know. I still haven't brewed mine yet, as I have been way busy the last 2 months. At this rate, mine won't be ready until December something. But hopefully this week I can get it brewed and the fermentation started.
  11. For my last brew, I used glass bottles for the first time too. Instead of individually priming each bottle, I batch primed the whole lot using a bottling bucket (purchased at a local homebrew store). I found it very easy to do, and carbonation has been very consistent. I will do this on all of my batches from now on. I use the following calculator that seams to be a little more accurate, and can give you different CO2 amounts depending on the style of beer. http://www.brewblogger.net/index.php?page=tools Simply choose priming sugar calculator. Has options for table sugar, corn sugar, maple syrup, honey, etc. I used corn sugar and liked the results.
  12. 3 weeks bottle conditioning and my first taste. Wow! Great beer. I can see these going quickly. A hint of banana, and a bit of clove. Will certainly be re-ordering this recipe.
  13. Rokitman, any updates on this beer? I just made my yeast starter and hope to brew it this weekend.
  14. 7 week update. Had one beer last night. The flavor is certainly there. Tasted much better than the previous tastes. Still not holding much carbonation, but drinkable. Not a fantastic beer, but beer none the less. Looking forward to trying a bottle of wild Wheat next week some time. Also, just got my chest freezer all set up with temperature controller. Looking forward to brewing my first Lager soon (zombie fest). Going to make a starter for that batch today.
  15. Bottled the Wild Wheat tonight. FG = 1.014, so the calculator I used indicated a 5.2% ABV. Small sample I tasted (from hygrometer) was really good. First time using glass bottles (12 oz). I ended up breaking 2 bottles during the capping process. Don't know if I tried capping too tight, or was pushing down on the bottle too much. Even after throwing out those two bottles I got 22 full bottles and a 3/4 full one. Primed using a batch process in a bottling bucket and 4.125 ounces of corn sugar boiled in 2 cups of water. Will wait at least 3 weeks before I try this one, but really looking forward to it. Have an an idea for bottle labels, and will post here once they are complete.
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