AwesomeHobby
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- Aug 12, 2020
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First, thank you in advance to anyone who responds.
So, new to this, first batch. Did not want to use kit and got everything together for an Amber Ale using LME based on some, but maybe not the best research, to start simple. Used Magnum (bittering) and Willamette. Not know at all how much hops to use, seemed I found good enough info saying 2 oz of Magnum (approx 13.7 AA ... 27.4 AAU if I understand that correctly) would be good but then doing continued reading, AFTER BREWING AND IN FERMENTER, I see a lot of recipes with bittering in the 10 AAU max range, so I got concerned. After brewing and putting in fermenter smell very strong hoppy (I think) aroma coming out initially to around a week. Doing some more reading I buy into "patience" and see how it goes. After just over 2 weeks in primary take first hydrometer reading in preparation for planned bottling in 5 days. All looks good and not a bad taste as I tasted to see how is in this phase, understanding more "balancing" is ahead as well as bottle conditioning .... but as I was concerned, quite bitter. I read Magnum is considered a very suitable bittering hop and "clean", which based on my tasting seems about right for what I tasted. I also read something saying because of its smooth bitterness you can use as much as you want (making me feel better about my 2 oz). But wondering if I should expect it to balance out more as I am not sure many I share it with would like, which of course means more for me, but want to share it. If balancing will not happen, is there anything I can do before bottling to counter the bittering. Honestly, if it is best to ride it out, I am fine with that, just wanting to understand options, with of course my ultimate goal being to not trash it. So here is some data if it helps (I see people post similar):
Amber Ale LME (Breiss Sparkling Amber) 6.6 lbs
SafAle S-04 Yeast (11.5g)
5 gallon in fermenter after 60 min boil
Magnum 2 oz @ 13.7% (27.4 AAU ?) for 45 min
Willamette 1 oz @ 5.8% (5.8 AAU ?) for 15 min
OG: 1.055 (from what I understood sounded good) -- measured after cooling and into fermenter with top-off water for 5 gallons
FG: 1.010 (obviously not out of fementer, but my understanding is that it probably is done and this is right in line with high side of with what I figured from attenuation of 70-80% for the S-04)
Wort chill seemed to go well
A few minor hiccups getting into fermenter with blockages but not big deal
Nice and sealed bucket
Good bubbles out of airlock in less than 12 hrs
Temp control ok with primative, hands-on system, only extremes were to low side but that was after about 2-3 days fermenting
Essentially my bottling will be after 3 wks of fermenting in primary only, from what I could tell 2ndary not needed and only added risk to infection or oxidation, again trying to keep simple first one.
This bottling at 3 wks was mostly arbitrary due to availability of brewing buddy, wanted to be at least 2 wks.
QUESTION: Should I let it be and and bottle at 3 wks, practicing what I understand to be a brewers most important tenet of patience ? Or do something before bottling that might counter the bitterness a little. Again, I am ok with it as is, I just figure it will be on the bitter side for people I share it with.
Thank you again !
So, new to this, first batch. Did not want to use kit and got everything together for an Amber Ale using LME based on some, but maybe not the best research, to start simple. Used Magnum (bittering) and Willamette. Not know at all how much hops to use, seemed I found good enough info saying 2 oz of Magnum (approx 13.7 AA ... 27.4 AAU if I understand that correctly) would be good but then doing continued reading, AFTER BREWING AND IN FERMENTER, I see a lot of recipes with bittering in the 10 AAU max range, so I got concerned. After brewing and putting in fermenter smell very strong hoppy (I think) aroma coming out initially to around a week. Doing some more reading I buy into "patience" and see how it goes. After just over 2 weeks in primary take first hydrometer reading in preparation for planned bottling in 5 days. All looks good and not a bad taste as I tasted to see how is in this phase, understanding more "balancing" is ahead as well as bottle conditioning .... but as I was concerned, quite bitter. I read Magnum is considered a very suitable bittering hop and "clean", which based on my tasting seems about right for what I tasted. I also read something saying because of its smooth bitterness you can use as much as you want (making me feel better about my 2 oz). But wondering if I should expect it to balance out more as I am not sure many I share it with would like, which of course means more for me, but want to share it. If balancing will not happen, is there anything I can do before bottling to counter the bittering. Honestly, if it is best to ride it out, I am fine with that, just wanting to understand options, with of course my ultimate goal being to not trash it. So here is some data if it helps (I see people post similar):
Amber Ale LME (Breiss Sparkling Amber) 6.6 lbs
SafAle S-04 Yeast (11.5g)
5 gallon in fermenter after 60 min boil
Magnum 2 oz @ 13.7% (27.4 AAU ?) for 45 min
Willamette 1 oz @ 5.8% (5.8 AAU ?) for 15 min
OG: 1.055 (from what I understood sounded good) -- measured after cooling and into fermenter with top-off water for 5 gallons
FG: 1.010 (obviously not out of fementer, but my understanding is that it probably is done and this is right in line with high side of with what I figured from attenuation of 70-80% for the S-04)
Wort chill seemed to go well
A few minor hiccups getting into fermenter with blockages but not big deal
Nice and sealed bucket
Good bubbles out of airlock in less than 12 hrs
Temp control ok with primative, hands-on system, only extremes were to low side but that was after about 2-3 days fermenting
Essentially my bottling will be after 3 wks of fermenting in primary only, from what I could tell 2ndary not needed and only added risk to infection or oxidation, again trying to keep simple first one.
This bottling at 3 wks was mostly arbitrary due to availability of brewing buddy, wanted to be at least 2 wks.
QUESTION: Should I let it be and and bottle at 3 wks, practicing what I understand to be a brewers most important tenet of patience ? Or do something before bottling that might counter the bitterness a little. Again, I am ok with it as is, I just figure it will be on the bitter side for people I share it with.
Thank you again !
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