Brewed today and hit an OG if 1.065. Pretty good for my second AG.
Congrats on your second AG batch!
065 is quite high for this grain bill. Did you over boil and end up with less post boil volume than called for?
Brewed today and hit an OG if 1.065. Pretty good for my second AG.
This is what mine looks like not sure why it's so much lighter looking. I hit all my numbers and the beer taste great just looks way different than the other pics?
I can't believe this didn't win best pale ale in the article a couple weeks back. On my second batch and it's a huge hit with everyone!
Making plans for a late Fall brew and I've decided that since I love Edwort's Apfelwein so much that I'll put all faith into any of his recipes. That said, does anyone have a preferred online grain vendor they use?
Just got it in fermentation chamber. Hopefully I'm impressed. Description from everyone sounds like its what Im looking for. Can't go wrong with Ed as ive learned.
I will say..cost me 29 bux for 5 gallon batch at my Lhbs. Cmon u guys getting a deal less than 20.
Once I pitch the yeast at 70-75F, what's the best temperature to hold it at in my fermentation chamber (since nottingham yeast likes cooler temps)?
I made a batch of this yesterday and was low on OG @ 1.044. It was BIAB with 5.5g and I poured 2.37g of 170f over the bag. I pitched a saved 1332 yeast with a starter. It is bubbling nicely this am.
Since the OG was low I am thinking about adding a 1lb of honey to raise it 7 points after the bubbling slows down. I raise bees and have plenty of honey.
First time I have missed the OG but I have only made 5 batches. I hit the OG for Bee Cave Hefe with this BIAB method right on the money @ 1.052. I want to try the Haus again but hit the OG. Should I add a lb or 2 row?
Can someone give me a quick explanation of why people promote aging for 6-8 weeks in the keezer? Doesn't this form of aging only improve clarity? Or is my understanding incorrect?
Many times on this thread I see people keg after 10 days, carb it for a week, then be told to wait, it'll even get better. Not to rush it etc.
i admit I'm trying to be impatient because I have no beer in my kegs right now (my haus pale ale is at 9 days and my hydro sample tastes grrrrrrrrreat!!!)
but also wanting to learn if there is something more to cold aging then just clarity.
Thanks!
Ok great thanks. I kegged mine at 11 days and now carbonating. Can't wait to try it in a few days! I'll pay extra attention to how it changes over time as only experience I have with aging/conditioning is 60-70 degrees, not cold, and really can't find info on the differences. (Though I'm sure there is a ton of info out there that I just can't find)
I had a brain fart and omitted the Crystal 10. Everything else went great. FG 1.051. What might I expect when this gets to drinking time?
A nice buzz.
C10 doesn't have that much flavor and it is a modest amount of this recipe. You'll have a good example of a beer made with all base malt. Believe it or not, they can actually be pretty good.
This recipe looked simple and good.
So I bought all the grains and yeast.
I also bought a pre-packed pound of Sauermlz to have around for when I decided to get a better handle on my mash ph.
I crushed the pale and vienna and reached for the bag of crystal malt thinking, "I'm just gonna go with the whole pound (it's pre-packaged that way and my scale was in the house). So in it goes.
I'm halfway through boil and I go to my bench and see a one pound bag of crystal malt...what, huh?
Yup, I threw in a pound of Sauermalz instead of crystal malt.:smack::smack::smack:
Been in the fermenter at 68 degrees for 10 days. I'll transfer it to a keg and crash it this weekend. Hope is it isn't too sour/bad.
Guess I'll pay better attention next time...or post it as a new recipe
So I've got on hand Citra, Columbus and Mosaic hops. Going to make this grain bill this week, but wondering which I should use.
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