BigDaddyBeard
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- Aug 23, 2013
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Awesome, thank you. Headed to the HBS now...
BigDaddyBeard said:Put it in the fermenter at 2am this morning. Changed the mash schedule a bit. Mashed at 152 for the first thirty minutes then added 8 ounces of steel cut oats along with 8 cups of water to bump the temp up to 156 and then sparged with 165 degree water. Wort tasted great, but efficiency was a little low, OG reading was 1.050.
BigDaddyBeard said:Just added a little for some added mouthfeel, I will let you know how it turns out. Only thing I am worried about is my fermentation temp is getting too high. I thought my cellar is cooler than it really is, used wyeast 1084 Irish ale, and cellar is at 72 degrees but with activity I am reading 78.
And as for you specialkaye... No time? I brew in the middle of the night usually after my kids go to bed. Only time I seem to be able to get batches done
And as for you specialkaye... No time? I brew in the middle of the night usually after my kids go to bed. Only time I seem to be able to get batches done
BigDaddyBeard said:O.G. 1.052 and gravity going into secondary is 1.008. Volume is a bit low but sample tastes great even though fermentation temps were around 75.
herc1354 said:Nice, 1.008...wow sounds like the yeast you used did a dam good job.
Yea for some reason I seem to get really good attenuation, even too good sometimes. I did an ale not long ago that I got 94% out of it. I didn't notice in time and the beer had a really strong alcohol presence.
johnsnownw said:That would indicate you are fermenting at a rather high temp...at least for the type of yeast.
SheriffWhiteChocolate said:So I opened my first beer with this recipe. And it is very good. A little too much coffee flavor for me. Any idea how I can reduce that flavor? I also had some fermentation temp problems so there is that slight after taste, but the rest of the flavors over power it. I'm gonna try to get a big tub, put my fermenter in it and fill it with water next time
BigDaddyBeard said:What temp were you at?
SheriffWhiteChocolate said:Not entirely sure what the temp in fermenter was. But my air conditioning is at 72. And it's under a vent. The door is closed and no sunlight enters.
BigDaddyBeard said:Hmm I will let you know how my batch turns out beings that I am fermenting at the same temp. I did look back thru the thread and it seems you had fermentation issues, what was the final gravity of you beer before bottling?
So I opened my first beer with this recipe. And it is very good. A little too much coffee flavor for me. Any idea how I can reduce that flavor? I also had some fermentation temp problems so there is that slight after taste, but the rest of the flavors over power it. I'm gonna try to get a big tub, put my fermenter in it and fill it with water next time
johnsnownw said:How long has it been bottle conditioning? What does the "aftertaste" taste like?
The coffee flavor is most likely from the black patent malt, but it could also be coming from the dark extract. Next time you brew this use less or none of the black patent...and you'll know if that's the cause or if it's the extract you're using.
SheriffWhiteChocolate said:It was in the bottles conditioning for two weeks. The aftertaste is very hard to describe. It was bitter and overwhelming in my last beer. I brought it to a local homebrew store Nd the owner taste it and said the after taste is definitely caused by high fermentation temperatures
It was in the bottles conditioning for two weeks. The aftertaste is very hard to describe. It was bitter and overwhelming in my last beer. I brought it to a local homebrew store Nd the owner taste it and said the after taste is definitely caused by high fermentation temperatures
histo320 said:6 lb. Dark Liquid Malt Extract 1 lb. Dark Dry Malt Extract .75 lb. Black Patent Malt .25 lb. Roasted Barley 1 oz Cluster (7.00%) at 60 minutes 1 oz East Kent Goldings (4.00) at 20 minutes 1 tsp Irish moss at 15 minutes 2.5 Tablespoons of Vanilla Extract (add to secondary) 1 White Labs Irish Ale Yeast Steeped grains at 150F for 35 minutes in oven Boil for 70 minutes After 14 days move to secondary and rack on top of 2.5 tbsp of vanilla. (I know I should have soaked beans in bourbon, but thought i would try this, so far so good) Primed with 3/4 cup of Corn Sugar. Enjoy!
At what temperature do you ferment?
Answered my question, thanks!Guidry said:Are you asking what temp SHOULD you ferment, or what temp did histo320 ferment? Can't speak for histo, but WL says 65-68 degs F.
Chupidacabra said:Going to go ahead and brew an all grain version of this next week when I have a spare carboy. I'm thinking soak oak and vanilla in makers mark for a few weeks and than secondary it. 152 for the mash sound right? Going to use us05 at 60 for the primary.
Going to go ahead and brew an all grain version of this next week when I have a spare carboy. I'm thinking soak oak and vanilla in makers mark for a few weeks and than secondary it. 152 for the mash sound right? Going to use us05 at 60 for the primary.
johnsnownw said:I just made a porter with Maker's...and wasn't happy with the amount of flavor imparted. If you can swing it, try using "Cask Strength" Bourbon. I think that would give a more authentic bourbon barrel presence, than the watered down Maker's. Just a suggestion.
Just brewed a batch and have had it sitting in the secondary for about a week. I used home made vanilla extract and added a few of the beans from our extract bottle. Due to my late start and the need to have it on tap for our thanksgiving gathering I'm going to keg it a bit earlier than I normally would. Would there be any harm in tossing the beans into the keg to keep adding to the vanilla flavor?
Steve
herc1354 said:Just brewed a 10 gallons on Saturday, this was an all grain version, I've brewed the extract version and if was amazing! When I transfer to secondary 5 gallons will sit on oak Chips and vanilla Beans soaked in bourbon while the other 5 gallons will secondary on top of coco nibs vanilla beans and coffee. Here is a shot of my buddies watching the brewing process, the dude on the right is my brew buddy, behind them is the brew rig.
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