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What are you brewing?
- Thread starter smellysell
- Start date
smellysell
Go Vols!!!
- Joined
- Jan 9, 2007
- Messages
- 9,917
The cooler is the mash tun, and the keggles are th boil kettle and hot liquor tank. The BK and HLT both have 4500W hot water heater elements in them that are controlled by the PIDs (temp controllers with the LCD display in the picture) in combination with SSRs (solid state relays). The switch about each PID in the picture is to cut the power to the elements. I'll be adding a pump to the rig in the near future so I don't have to move the different parts around so I can gravity feed them.
Wow, this one kind of kicked the bottle for a while.
We are currently drinking the double IPA. Several people who actually like high hop content enjoyed it thoroughly. I prefer regular IPA's but think with another week or two this should have good potential.
We start a wee strong scotch ale this weekend. Estimated at 9%, if she works it will be fantastic!
We are currently drinking the double IPA. Several people who actually like high hop content enjoyed it thoroughly. I prefer regular IPA's but think with another week or two this should have good potential.
We start a wee strong scotch ale this weekend. Estimated at 9%, if she works it will be fantastic!
smellysell
Go Vols!!!
- Joined
- Jan 9, 2007
- Messages
- 9,917
Have a saison cold crashing right now that will be going into a keg in the next couple days and a saison w/brett that will be bottled soon. Also have a braggot that is just about ready that I'm debating whether I want to keg or bottle.
souldog
OG Post-Whorer since 2008 bitches...
- Joined
- Feb 6, 2008
- Messages
- 6,211
Bottling up my Young's Oatmeal Stout clone that i added vanilla beans to in the secondary, and in week one of my Surly Furious Clone. I boiled the simcoe hops for 80 minutes to get a higher yield, and the rest of the aromatic guys at 40 minutes and less. In one week I'll be dumping in three more ounces of hops, and then we should be cooking!
jfields
Where did all my money go?
- Joined
- Jan 25, 2007
- Messages
- 16,776
Just sampled my first bottle of a Belgian Dubbel I bottled on 05/05/10. I was really surprised at how good this stuff was. :love:
I went to Justin with a recipe I wanted to try and he suggested I add a half pound of Special B and substituted homemade candi sugar for cane sugar.
I promised Justin I'd get him the final recipe so I figured I'd post it here for everyone in case anyone was looking for a tested partial grain recipe they wanted
I tried to go Organic where I could, but there were one or two things that I could not find such as the special B grain.
Belgian Dubbel
8 lbs.Organic pale malt extract
3/4 lb.Weyermann Organic Carahell malt
1/2 lb. Briess Organic caramel 60 oL malt
1/4 lb. Briess Organic Extra Special malt
1/2 lb. Organic Special B malt (I could not find organic)
1 lb. Candi sugar
1/2 oz. German Hallertaur Tradition hops - bittering (15 IBU)
1 oz. German Hallertaur Tradition hops. - flavor (13 IBU)
1/2 oz. German Spalt Select hop pellets- aroma (Use leaf if you can find)
1 Vial White Labs WLP #500
For bottling: 1 1/4 cup Dry Malt Extract (DME)* (I used corn sugar)
Optional ingredient: 1/2 teaspoon Irish Moss
2 Grain steeping bags
Original Gravity (O.G.): 1.064
Final Gravity (F.G.): 1.014
ABV 6.8% (I think)
*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar or cane sugar for priming.
INSTRUCTIONS FOR BREWING:
1. Soak the grains in approx 2.5 gallons of hot water for 15 to 20 minutes. For best results, do not boil, and do not exceed 180 F.
2. Strain the grains (or remove grain bags) and add the grain “tea” to your brew kettle.
3. Add the malt extract and candi sugar. Stir well to dissolve the extract completely. Add more water, leaving enough room at the top for boil over. Turn the heat back on and bring to a boil.
4. Once the wort has reached a rolling boil add 1/2 oz. German Hallertaur Tradition hops (bittering) and boil for 40 minutes.
5. Add 1 oz. German Hallertaur Tradition hops (flavor). If desired, add the Irish Moss flakes. Boil for 15 minutes more (I ended up omitting moss).
6. Add 1/2 oz. German Spalt Select hops or pellets (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 65- 75 oF.
8. Transfer the chilled wort into your sanitized primary fermenting vessel.
9. Stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
10. Add the yeast and ferment in a cool dark place for 4-7 days at 60- 70 oF (use the fermentation temperature range suggested for the yeast you are using) in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-7 days). This step is optional obviously, but I did it.
12. Ferment for an additional 7- 14 days, or until fermentation is complete when bubbling stop, or you get two consecutive readings days apart.
13. Clean and sanitize enough bottles for your batch.
14. Sanitize your bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. Cool the sugar solution to 70 oF and pour into a sanitized carboy or bottling bucket. Transfer your beer into the same container and mix slowly.
17. Bottle
18. Store the beer at room temperature (about 70 oF) for the first few days, then in a cool dark place
(55- 65 F if possible) for 2-12 weeks. Your beer is ready to drink when it is clear and nicely carbonated. This Belgian Dubbel will benefit from a longer than usual aging time and should be aged at least 1 month for the best results I'm thinking.
Here is the link to the recipe for the homemade candi sugar. Candi Sugar
I followed the Sugar #5 recipe, but substituted Sugar In The Raw instead of cane.
I think you'll be pleasantly surprised with the results, although I might be biased with this being my first batch that didn't come from a box.
I went to Justin with a recipe I wanted to try and he suggested I add a half pound of Special B and substituted homemade candi sugar for cane sugar.
I promised Justin I'd get him the final recipe so I figured I'd post it here for everyone in case anyone was looking for a tested partial grain recipe they wanted
I tried to go Organic where I could, but there were one or two things that I could not find such as the special B grain.
Belgian Dubbel
8 lbs.Organic pale malt extract
3/4 lb.Weyermann Organic Carahell malt
1/2 lb. Briess Organic caramel 60 oL malt
1/4 lb. Briess Organic Extra Special malt
1/2 lb. Organic Special B malt (I could not find organic)
1 lb. Candi sugar
1/2 oz. German Hallertaur Tradition hops - bittering (15 IBU)
1 oz. German Hallertaur Tradition hops. - flavor (13 IBU)
1/2 oz. German Spalt Select hop pellets- aroma (Use leaf if you can find)
1 Vial White Labs WLP #500
For bottling: 1 1/4 cup Dry Malt Extract (DME)* (I used corn sugar)
Optional ingredient: 1/2 teaspoon Irish Moss
2 Grain steeping bags
Original Gravity (O.G.): 1.064
Final Gravity (F.G.): 1.014
ABV 6.8% (I think)
*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar or cane sugar for priming.
INSTRUCTIONS FOR BREWING:
1. Soak the grains in approx 2.5 gallons of hot water for 15 to 20 minutes. For best results, do not boil, and do not exceed 180 F.
2. Strain the grains (or remove grain bags) and add the grain “tea” to your brew kettle.
3. Add the malt extract and candi sugar. Stir well to dissolve the extract completely. Add more water, leaving enough room at the top for boil over. Turn the heat back on and bring to a boil.
4. Once the wort has reached a rolling boil add 1/2 oz. German Hallertaur Tradition hops (bittering) and boil for 40 minutes.
5. Add 1 oz. German Hallertaur Tradition hops (flavor). If desired, add the Irish Moss flakes. Boil for 15 minutes more (I ended up omitting moss).
6. Add 1/2 oz. German Spalt Select hops or pellets (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 65- 75 oF.
8. Transfer the chilled wort into your sanitized primary fermenting vessel.
9. Stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
10. Add the yeast and ferment in a cool dark place for 4-7 days at 60- 70 oF (use the fermentation temperature range suggested for the yeast you are using) in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-7 days). This step is optional obviously, but I did it.
12. Ferment for an additional 7- 14 days, or until fermentation is complete when bubbling stop, or you get two consecutive readings days apart.
13. Clean and sanitize enough bottles for your batch.
14. Sanitize your bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. Cool the sugar solution to 70 oF and pour into a sanitized carboy or bottling bucket. Transfer your beer into the same container and mix slowly.
17. Bottle
18. Store the beer at room temperature (about 70 oF) for the first few days, then in a cool dark place
(55- 65 F if possible) for 2-12 weeks. Your beer is ready to drink when it is clear and nicely carbonated. This Belgian Dubbel will benefit from a longer than usual aging time and should be aged at least 1 month for the best results I'm thinking.
Here is the link to the recipe for the homemade candi sugar. Candi Sugar
I followed the Sugar #5 recipe, but substituted Sugar In The Raw instead of cane.
I think you'll be pleasantly surprised with the results, although I might be biased with this being my first batch that didn't come from a box.
stratslinger
New Member
- Joined
- Jun 16, 2010
- Messages
- 4
Hey folks - board and brewing newbie here... A good friend of mine has been brewing for a year or so now, and he's got me very tempted to take the plunge myself. I just helped him, in fact, do the boil (still all extract, he's hoping to go AG or at least PG shortly) on a batch of Heffen-Weizen over the weekend.
Anyway, when we added the yeast, I realized just how, well, picky some yeast can be about its fermenting conditions and it hit me: I'm not sure if I can provide adequate conditions, consistently, for fermentation to occur. At my buddy's place, he's got a nice finished basement with very good climate controls, and he keeps his carboys in the back of the room where he can virtually guarantee that the carboy stays at the ideal temperature for whatever yeast he uses.
I, on the other hand, have an old house with an unfinished basement, with a field stone foundation. I keep the dehumidifier going pretty much 24x7 from April through September or October, and the RH tends to get kinda high. The temperature is pretty consistently 55-60 in the winter, 70 and up in the summer. On hot days, it gets noticeably warmer down there. Upstairs, being an old house, there's no central AC or anything along those lines, so temps tend to swing quite a lot more than in the basement.
So - is there a way that I can cheaply provide a reliable environment for fermentation, or am I better off just brewing with my friend at his place?
Anyway, when we added the yeast, I realized just how, well, picky some yeast can be about its fermenting conditions and it hit me: I'm not sure if I can provide adequate conditions, consistently, for fermentation to occur. At my buddy's place, he's got a nice finished basement with very good climate controls, and he keeps his carboys in the back of the room where he can virtually guarantee that the carboy stays at the ideal temperature for whatever yeast he uses.
I, on the other hand, have an old house with an unfinished basement, with a field stone foundation. I keep the dehumidifier going pretty much 24x7 from April through September or October, and the RH tends to get kinda high. The temperature is pretty consistently 55-60 in the winter, 70 and up in the summer. On hot days, it gets noticeably warmer down there. Upstairs, being an old house, there's no central AC or anything along those lines, so temps tend to swing quite a lot more than in the basement.
So - is there a way that I can cheaply provide a reliable environment for fermentation, or am I better off just brewing with my friend at his place?
jfields
Where did all my money go?
- Joined
- Jan 25, 2007
- Messages
- 16,776
I think the humidity would not be a factor as you'll have a closed system with an air lock only blowing out, not in.
The temps however need to be more regulated. 50-60 in the winter is too cold for fermentation. You can buy a brew belt as a cheap fix perhaps.
If you can regulate the summer temps, and feel comfortable that it will stay between 70 - 75, then go for it.
Other than that, the friend option sounds like the best way to go. That, and I would not want to condition my homebrew with wildly fluctuating temps either.
The temps however need to be more regulated. 50-60 in the winter is too cold for fermentation. You can buy a brew belt as a cheap fix perhaps.
If you can regulate the summer temps, and feel comfortable that it will stay between 70 - 75, then go for it.
Other than that, the friend option sounds like the best way to go. That, and I would not want to condition my homebrew with wildly fluctuating temps either.
MX
Quietly getting back into the cigar culture.....
- Joined
- Jun 5, 2007
- Messages
- 4,917
Hello my brewing brothers and sisters......been away to long I have.....
I finally got a chance to get my brew equip cleaned and ready to go. Ordered me a new Barley Crusher Mill, should be here in about a week, and installed a higher BTU regulator on my European propane tank, so that should help. Need to pick up a grounding screw, and I will build and document the Heat stick build as well. Hope to have something in the bucket before I go on my cruise at the end of July, if not the 1st part of Aug I will be a brewing SOB!!!!!
First 2 brews will be a Irish, looking for a nice roasty Smithwick style
Then anther run at the Coffee/Chocolate Porter....
after that, I will rework, my smash and it will time to start reworking the Holiday Ale as well.....
lots to look forward too
t
I finally got a chance to get my brew equip cleaned and ready to go. Ordered me a new Barley Crusher Mill, should be here in about a week, and installed a higher BTU regulator on my European propane tank, so that should help. Need to pick up a grounding screw, and I will build and document the Heat stick build as well. Hope to have something in the bucket before I go on my cruise at the end of July, if not the 1st part of Aug I will be a brewing SOB!!!!!
First 2 brews will be a Irish, looking for a nice roasty Smithwick style
Then anther run at the Coffee/Chocolate Porter....
after that, I will rework, my smash and it will time to start reworking the Holiday Ale as well.....
lots to look forward too
t
MX
Quietly getting back into the cigar culture.....
- Joined
- Jun 5, 2007
- Messages
- 4,917
well, still waiting on my Barley Crusher to get her, hope it is soon
off to the LHS to pick up :
SS racking cane
5kg Vienna
5KG Munich
Wyeast 1084 & 1968
1KG Malotodextrin
250g EKG & Target
1kg flaked and roasted Barley
Almost ready to light the fires and kick the tires boys.....
t
off to the LHS to pick up :
SS racking cane
5kg Vienna
5KG Munich
Wyeast 1084 & 1968
1KG Malotodextrin
250g EKG & Target
1kg flaked and roasted Barley
Almost ready to light the fires and kick the tires boys.....
t
So the double IPA is almost gone and I must say it was a pretty great beer. Originally, it started with a really heavy pine tone, which set me off a bit. After a couple more weeks of bottle conditioning, however, it balanced out nicely. The pine was still there but instead of like drinking Bombay saphire it took on some more of the citrus flavor. Everyone who liked it found it quite tasty so I am pleased.
The blonde we brewed up on a 2 week ferment/2 week bottle cycle just came ready this last weekend and it is great. It is a wheat beer with some of the characteristics of a hefe but much much lighter. Perfect 4th of July weekend beer for sure.
We transferred the Sotch ale from the Primary to the Secondary this weekend and good god it is strong. I took a sample of it after the transfer and all I tasted was alcohol and it had a warming sensation similar to liquor when in the throat and chest. I am sure carbonating this will make an amazing difference but it is crazy how little I can taste at this point.
Final thing is that we brewed up a batch of Octane IPA. It is an IPA that will sit in the secondary on top of some oak chips for a few weeks to give it some added flavor. I am curious to see how this stacks up to the double mentioned above.
The blonde we brewed up on a 2 week ferment/2 week bottle cycle just came ready this last weekend and it is great. It is a wheat beer with some of the characteristics of a hefe but much much lighter. Perfect 4th of July weekend beer for sure.
We transferred the Sotch ale from the Primary to the Secondary this weekend and good god it is strong. I took a sample of it after the transfer and all I tasted was alcohol and it had a warming sensation similar to liquor when in the throat and chest. I am sure carbonating this will make an amazing difference but it is crazy how little I can taste at this point.
Final thing is that we brewed up a batch of Octane IPA. It is an IPA that will sit in the secondary on top of some oak chips for a few weeks to give it some added flavor. I am curious to see how this stacks up to the double mentioned above.
MX
Quietly getting back into the cigar culture.....
- Joined
- Jun 5, 2007
- Messages
- 4,917
Well, brewing will have to wait until I get back from Naples, i hope to brew my Irish Red, it should be nice and ready for me when I get back, from my Cruise
By then, my malt for the coffee/chocolate porter should be here, and I can get that in the bucket as well.
Then after that not sure, maybe the Christmas beer, so it has time to age.
I cant wake to fire up the kettle again
t
By then, my malt for the coffee/chocolate porter should be here, and I can get that in the bucket as well.
Then after that not sure, maybe the Christmas beer, so it has time to age.
I cant wake to fire up the kettle again
t
Here are the search results for the place I got the kit from. Really good group of people there and we have had nothing but quality kits from them. I did not post the recipe directly because I did the extract and not sure if interest would be for the all grain or not.
http://www.midwestsupplies.com/catalogsearch/result/?q=octane
http://www.midwestsupplies.com/catalogsearch/result/?q=octane
Nothing new to report on the tasting front as we are still working through the blonde.
This weekend we did bottle the Scotch Ale, transferred the Octane IPA to the secondary with the oak and brewed up a new batch of a Moose Drool clone called Caribou Slobber. Num num num.
This weekend we did bottle the Scotch Ale, transferred the Octane IPA to the secondary with the oak and brewed up a new batch of a Moose Drool clone called Caribou Slobber. Num num num.
blacklabelbravo
New Member
- Joined
- Jul 20, 2010
- Messages
- 132
Awesome a homebrew thread!!! I've been homebrewing for about a year! My last batch was "Diving Pelican Ale" .
My favorite batch has to be my "Majestic Monk" it was a Belgian style triple ale, very close to Westmalle Triple or La Fin Du Monde.
I dont have any thing in the ferminter now, but when I get back from vacation in August I am going to kick off a new batch.
Some of you guys have made some tasty lookin brews!!!
My favorite batch has to be my "Majestic Monk" it was a Belgian style triple ale, very close to Westmalle Triple or La Fin Du Monde.
I dont have any thing in the ferminter now, but when I get back from vacation in August I am going to kick off a new batch.
Some of you guys have made some tasty lookin brews!!!