Hope someone can help fast! Made this recipe, but added 1 lb lf amber malt extract for efficiency as I do biab. My OG is 1.083. Wtf??? Can I addwater to water it down? Supposed to be 1.051. Worked at this all day. This is what gets people of out the hobby. Pissed!
Guess I screwed up adding the extract? I was gonna buy an xtra lb of grain and forgot
It appears as if I had more boil off than i always have. ??? Hmmm. Maybe boiled harder. Can I top off to my expected batch size if that is the case? 5.25.
Just threw it in! I added about a gallon and a half to my wort. It was around 4 gallon. This brought it down to 1.054. Damn. I screwed up big time. Anyone have an idea what I'll have as a finished product?
dschoemaker said:Do you think Wyeast 1056 would work in this beer or would it turn out too fruity?
Has anybody tried an extended primary fermentation for like six weeks with no secondary? Just wondering if I can get get away with it on this recipe.
BPhad said:I'm sure when I made this last year, I did 21 days primary then into Keg. I was best at about 3-4 weeks in Keg, but still good right away.
I used the PacMan yeast last year, but planning on using Cali Lager this year.
Brewed a partial-mash conversion of this about a month ago. Made a few substitutions for LHBS availability, and I used Kolsch yeast that I had saved from a previous batch of Kolsch.
I don't think I'm a big fan of what I ended up with, though it's drinkable. Friends seem to think it's just fine (at the "okay" level). I think it has a bit of weird acidity at the beginning and a bitter, metallic finish. But then, I noticed some of the same flavors when I last had a Sam Adams Oktoberfest. Thoughts on this?
I will note that once you've had about 1 1/3 pints and the other 2/3 has warmed up considerably (to "cool" rather than "cold"), it's much better.
I notice that if a beer gets overcarbed. Could that be the case?
give it more time and I bet it improves.
I read through almost all of the posts and cant find a verdict on the final extract recipe posted on one of the first few pages
Ingredients
3.86 lb Pilsner Liquid Extract (3.5 SRM) Extract 41.16 %
1.40 lb Amber Liquid Extract (12.5 SRM) Extract 14.95 %
1.33 lb Pale Liquid Extract (8.0 SRM) Extract 14.23 %
1.15 lb Caravienne Malt (22.0 SRM) Grain 12.25 %
1.09 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 11.61 %
0.54 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.80 %
1.27 oz Tettnang [3.20 %] (60 min) Hops 11.0 IBU
0.63 oz Tettnang [3.20 %] (45 min) Hops 5.0 IBU
0.63 oz Tettnang [3.20 %] (30 min) Hops 4.2 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.83 % Actual Alcohol by Vol: 0.65 %
Bitterness: 20.2 IBU Calories: 43 cal/pint
Est Color: 12.5 SRM Color: Color
I am going shopping today. Just wondering if this is what I need to brew.
Thanks!
Read all 37 pages and will be brewing tomorrow.
Because my tettnang hops are 4.5 my IBU comes out to 29.8, is this too much?
Can someone taste a difference of 9 IBUs? my guess would be yes in this recipe
Any comments would be appreciated
Brewed this yesterday and it's fermenting this morning. Waiting for a sample taste this weekend coming up.
Not sure if it's still green but I gave this a month in primary at 64 degrees and three weeks in the bottles and it tastes off. I'm not quite sure how to describe it besides maybe cidery? Any suggestions?
Did you use s04? I have gotten a cidery taste sometimes from s04 that gets too warm. Having said that I am now tasting some that has been in the bottle 10 days and its pretty awesome. I ended up using s05 as I am very comfortable with using that yeast in my house in summer at room temps.
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