Sorry if this is a dumb question I'm new to home brewing. When you say you topped it off to 5gal is this from the 2.5 gal origional or did you make 2 seperate batches and add them together? Also did you top it off when transferring to the secondary?
I brewed this about 10 days ago and this morning before work I racked it to secondary for lagering. I took a hydrometer sample and after getting a 1.008 FG I poured it in to a tiny sample glass.
My tasting notes: despite it being just 10 days out and having not done a true lager yet, there's not a whole lot of flavor there. No hop flavor at all that I could detect. The grain flavor is very light to almost non-exsistant. Very little in the way of yeast flavor as well.
I feel confident in saying that my wife's friends, some of my cousins and my uncles and aunts will love this stuff and probably drink the entire five gallon during our baby announcement party next month. I actually brewed the night before she took a pregnancy test and found out she's pregnant with our first child. So yeah. I will always think of this beer as the last beer I brewed before we found out about the baby.
Congrats on the baby to come! Question for ya, did you end up doing what the OP did on his second batch? Ex: Splitting up the malt, 1/2 in beginning, 1/2 in the end?
I don't have a controlled environment to lager at such a low temperature. What would the major difference in taste be if I just fermented at the 70 degree range then bottled after ferm, instead of 2nd ferm/lagering at 36 degrees?
Congrats on the baby to come! Question for ya, did you end up doing what the OP did on his second batch? Ex: Splitting up the malt, 1/2 in beginning, 1/2 in the end?
I don't have a controlled environment to lager at such a low temperature. What would the major difference in taste be if I just fermented at the 70 degree range then bottled after ferm, instead of 2nd ferm/lagering at 36 degrees?
Pardon me for asking....but why would you clone Coors anything with all the great recipes for any REAL beer that actually has flavor and decent ABV? IMO, Coors tastes like Alka-Seltzer or at best, charged water.
I'd like to add to the HBT unwritten rule book.
Don't be an unprovoked ****** to a fellow brewer...just sayin'
Beer geeks to BMC chuggers, we all get sneered at by wine snobs!!! We gotta stick together
Pardon me for asking....but why would you clone Coors anything with all the great recipes for any REAL beer that actually has flavor and decent ABV? IMO, Coors tastes like Alka-Seltzer or at best, charged water.
You know, a lot of people have different tastes. BMC Is made specifically to be a low to moderately-low abv, with little bitterness, little malt flavor, and exceptionally crisp and most of all, easy to drink. Pretty much the opposite of wine, right? something that not only everyone can agree on, but something that is easy to drink on a summer day, that wont get you completely hammered if you have too many.
Do I like it? no, I don't like BMC anymore. But before I started getting into craft beer Its practically all I drank. And even then, I didn't go straight from bud light to a 150 IBU IPA. My wife is just now after me doing this hobby for a year, starting to enjoy stuff other than american super-light lager. Shes really enjoying the octoberfests and cream ales.
The other day I caught her like 5 times drinking out of my Dogfish 90 minute when I would look away. That kinda sucks because I'm about to bottle a 2 row smash that I purposely under-hopped so we could enjoy a homebrew together, from the samples, its really easy drinking.
Don't be so quick to judge or condescend someone for what they brew.
Why not just buy a 12-pack and keep it on hand for when visitors stop by?
Why brew beer at all when they sell great craft beer at the store?
Because not everything has to be a 7+ percent hop-bomb IPA? He wanted to, that's why.
Pardon me for asking....but why would you clone Coors anything with all the great recipes for any REAL beer that actually has flavor and decent ABV? IMO, Coors tastes like Alka-Seltzer or at best, charged water.
Oooo, touched a nerve, eh? Why don't you let the OP answer for himself? FWIW, I don't like hoppy beer.....personally, I like dark beers such as brown ales, stouts and porters. Sheesh, get a grip grasshopper
By the way, a light lager is probably one of the toughest style to brew and make well. It's not to your taste, but that's no reason to criticize someone else brewing it.
Back to the OP, I can't imagine why anyone would want to clone Coors Light??? I am also not surprised that he made something that his friends liked more. It would not be hard to improve on Coors Light.
No one in this thread is asking for opinions what makes a "good" or bad beer. If you want to post to simply opine of someone's taste, then you're in the wrong place.
I may not like stouts, but I don't enter a thread about "How do I make Guiness" and then offer my unsolicited opinion on whether such a beer deserves to be made or cloned.
We all want to brew what we like, or our family or friends like. We really don't know someone to say "why would you make such a crappy beer?" or other things. No one is forcing anyone to reply to any particularly thread. If your opinion is that you wouldn't make such a beer- great. Then don't bother posting in the thread.
I can't believe I have to tell people to keep on topic in a brewing thread. Off topic posts will be removed. If it continues, in spite of being asked to stop, members may be uninvited to continue in this forum.
you need to mash it not steep it
I've always found this claim to be odd. Not to start an argument, or derail the thread, but isn't BIAB a form of steeping, yet we call it mashing?
I could be totally wrong here, but I don't get why people think the grains know they're in 154° F water because they're being steeped or if they're in 154° F water because they're being mashed. Either they're sitting in hot water or they aren't. Back when I was extract brewing, I got super bugged by someone telling me I needed to mash a Munich malt addition and not steep it. I thought, "Maybe I just won't tell the grains they're being steeped for an hour at 154° F, and they'll think they're being mashed...."
Are people assuming that steeping means the grains are clumped together in a tight muslin sack, and mashed grains are more separated and free-floating? That's about the only difference I can think of between the two. -or is the assumption that people don't mill their steeping grains? I feel so dumb for not understanding this.
Enter your email address to join: