Silverfish Homebrew Thread.

[jaredkent]

Alright, I'm going to try starting a discussion here. I know theres people on the fish who homebrew, and any time it comes up in another thread I can go off on a rant at times. So to avoid derailing other threads I figured I'd start a homebrew thread. There were a couple beer threads in the past, the only ones that dealt with homebrewing though only got a couple replies and/or are from 2003. Here's hoping this ones different.

So let's talk about anything brewing related whether it's your latest recipe, your equipment used, trying new things, questions, etc. Let's hear it.

I just got done brewing a Belgian Wit on Tuesday. I'm using extracts with a partial mash, as I haven't made a mash tun yet. I used a Bavarian Wheat LME, with some Munich Malt, Flaked Wheat, and Flaked Oats in my partial mash. I used a small amount of EKG as my bittering hops, and only 1/2 oz of Saaz at 5 min, and another 1/2 at flame off. I used the traditional bitter orange peel and coriander seeds for adjuncts, but also threw in some Lemon Balm to add another level of flavor to it.

It's currently fermenting at a nice 68°. Should be ready around July 3rd.



LET'S DRINK!

[gthayerdc]

I love to see a thread like this pop up. Well done Jared.

hopefully buying a recipe this friday to make a double IPA. should be very hoppy and higher in alcohol. around 8-9%.

looking forward to some beer talk here

[jaredkent]

When you Secondary Ferment, how long do you keep your beer in Primary? I've read things that tell me to move it over early on, like 3-5 days into primary, and I've read things that tell me to keep it in primary for the usual 7-10 days before moving it over to secondary.

[gthayerdc]

When you Secondary Ferment, how long do you keep your beer in Primary? I've read things that tell me to move it over early on, like 3-5 days into primary, and I've read things that tell me to keep it in primary for the usual 7-10 days before moving it over to secondary.

once the yeast has fallen i put it to the secondary to remove it from all the spent grains and such at that are at the bottom. so basically once active fermentation has stopped. then i let it sit another 4-5 days. on certain beers this means primary for 3-4 days and others it will stay actively going for up to 10 days. once it all drops though it is time to change it over

[livehard365]

I am very new to this myself, I recieved a one gallon brew kit as a gift from my wife with everything I needed to make a double coffee porter. This being my first time I thought it was very simple, but all the grains, hops and yeast were all picked out and prepackaged ahead of time. My recipe said to leave it in primary fermentation for 14 days, I'll be honest I haven't done much reaserch but I am interested in learning a lot more because I've got some ideas for some crazy ales. I bottled mine yesterday. so 2 weeks i'll be letting you know how it is.

[your uncle jim]

Alright, I'm going to try starting a discussion here. I know theres people on the fish who homebrew, and any time it comes up in another thread I can go off on a rant at times. So to avoid derailing other threads I figured I'd start a homebrew thread. There were a couple beer threads in the past, the only ones that dealt with homebrewing though only got a couple replies and/or are from 2003. Here's hoping this ones different.

So let's talk about anything brewing related whether it's your latest recipe, your equipment used, trying new things, questions, etc. Let's hear it.
the funny thing is that your 20...
I just got done brewing a Belgian Wit on Tuesday. I'm using extracts with a partial mash, as I haven't made a mash tun yet. I used a Bavarian Wheat LME, with some Munich Malt, Flaked Wheat, and Flaked Oats in my partial mash. I used a small amount of EKG as my bittering hops, and only 1/2 oz of Saaz at 5 min, and another 1/2 at flame off. I used the traditional bitter orange peel and coriander seeds for adjuncts, but also threw in some Lemon Balm to add another level of flavor to it.

It's currently fermenting at a nice 68°. Should be ready around July 3rd.



LET'S DRINK!

the funny thing is that your 20.......

[t3hbigv]

the funny thing is that your 20.......

Never too early to start drinking the good stuff!

[jaredkent]

Your only buying Hops, Malt, and Yeast. Nothing illegal about that. Back during the prohibition they used to sell kits with those ingredients, or grapes and yeast for wine, with a big warning on the package: Warning. Do not combine ingredients and boil, may create alcohol. Thats how they got away with it back then, and just because your walking into a homebrew shop and buying malt, hops, and yeast doesn't mean your making booze

Anyways, and I probably sound like a broken record at this point to some but, I'm studying beverage management in college. I'm legally allowed to drink in class, as they have an educational license or something like that. The homebrewing started in my Brewing Arts class, I just continued brewing at home.

EDIT: I popped open the lid of my bucket today, as it's day 3 and I was concerned at the lack of bubbles I saw coming out of my airlock. I took a nice whiff of it and it has a bit more malt aromas then I had expected. Not strong by most standards, but a bit stronger than I'd like from a Wit. I'll give it a few more days before I start thinking about racking it over to the carboy for secondary fermentation, then taste/smell it again. Should still come out good though. My airlock is back on track with the bubbles, as well.

[gthayerdc]

just started and IPA that should be really good. the grains are steeping as we speak. really excited about this one. 3 types of hops summit15.8% cascade 6.9% 2oz and amarillo 7.5% . yummy

[gthayerdc]

and she is all ready to be put to bed for a few days to let the yeast munch away on the sugars and make sweet alcohol and some co2 of course. will post pics of the secondary and maybe of the krausen on top if it is a good one

[Bomb303]

Just started my first brew last friday. Basic amber ale with extract and cascade hops. Probably going to bottle it next friday after a two week fermentation.

Next brew is going to be a blood orange hefeweizen assuming I can find blood oranges this time of year...

Stoked on homebrewing! Going to be making as many batches as I can this summer. Definitely want to brew an IPA this summer as they are generally my favorite style of beer. Only problem I can think of is dry hopping in a carboy. I dont have a secondary fermenter. I guess I could probably use pellets for the dry hop though?

[gthayerdc]

Just started my first brew last friday. Basic amber ale with extract and cascade hops. Probably going to bottle it next friday after a two week fermentation.

Next brew is going to be a blood orange hefeweizen assuming I can find blood oranges this time of year...

Stoked on homebrewing! Going to be making as many batches as I can this summer. Definitely want to brew an IPA this summer as they are generally my favorite style of beer. Only problem I can think of is dry hopping in a carboy. I dont have a secondary fermenter. I guess I could probably use pellets for the dry hop though?

dry hopping with pellets works fine. i would def get a glass carboy for a secondary. they are pretty cheap and when you get the beer away from all that crap on the bottom after the most vigorous fermentation has taken place you dramatically improve the quality of your beer.

[jaredkent]

Yeah pellets, plugs, and whole hops all work for dry-hopping. Glass Carboy is best for secondary as it doesn't allow oxygen to pass through, like some plastic does.

I just took a gravity reading on my Wit and it's at 1.015 approx. I think I'm going to move it into the glass carboy today for secondary. I'm looking to get in that 1.008 to 1.012 range over the next two weeks before I bottle. I'll have pictures later when I rack the beer.

The aroma is great, by the way. Not worried about the malt anymore. I'm really looking forward to this one.

A question for Gabe as I think he's the only one in here who isn't on their first brew. How often, and how much, do you brew?

EDIT: Pictures from the darkest corner of my basement where my fermenting bucket hides.

It's definitely darker than your typical Wit. I'd say it's in the 6-12 SRM range opposed to the 2-4 SRM it should be. Those extracts really darkened it up. If the color is the only thing thats off about it then I can't complain one bit.

[gthayerdc]

Jared

looking good man.
i brew about once a month. my wife and i will go out and do a land paddling skate run and pick up a new batch each month. that way we always have something going. very fun.
realize that you color will mellow when you take it to the secondary and further when you bottle it.
i am still hoping to get a taste of that yumminess

[jaredkent]

Sweet. I wasn't sure if the color was going to mellow, though I assumed it would as it cleared up a bit. Good to hear.

I actually had a Clown Shoes Clementine and after tasting that and smelling it I felt very confident in my own brew. I still had that aroma of my homebrew in my nose after racking today, and the Clown Shoes matched up perfectly with it. Definitely has that wheat and yeast aroma to it. Good to know I'm on the right track

And you'll definitely get some your way. The more opinions I get on it the better.

[livehard365]

Sweet. I wasn't sure if the color was going to mellow, though I assumed it would as it cleared up a bit. Good to hear.

I actually had a Clown Shoes Clementine and after tasting that and smelling it I felt very confident in my own brew. I still had that aroma of my homebrew in my nose after racking today, and the Clown Shoes matched up perfectly with it. Definitely has that wheat and yeast aroma to it. Good to know I'm on the right track

And you'll definitely get some your way. The more opinions I get on it the better.

I still don't know what to expect from my first batch, I sampled a little when I bottled it and almost tasted like i scorched the grains, but definitely had a beery taste. I am a little leary in starting my next batch, I was thinking of an ale, but honestly don't know where to start as there are so many choices.

[jaredkent]

I wouldn't be too worried. Roasted malt tends to taste pretty scorched in it's raw form. I wouldn't say it's anything you personally did. It could definitely mellow out over time. Next friday throw a couple in the fridge, if you like the way it tastes throw them all in. Or, Save a couple bottles from refrigeration, let them continue to bottle condition beyond the original 14 days and see how it changes over a few weeks, or longer.

[gthayerdc]

Sometimes a good month has gone by and it still needs more time to condition. Be patient Brock and try one every other week and see what you think.
For your next one grab and American pale ale recipe and start there. Easy to do and good to drink. Have fun with it.

[gthayerdc]

this baby is churning like mad this morning. took it out in to the real light just for the picture then it was back to the dungeon.

i neat tip for those of you starting out is no matter how good or bad your beers turn out always put a little bit of your last beer into the boil on the new beer. that way theoretically when you have made 100 beers a very minute amount of each beer you have ever made will be in that beer. kinda cool

[Teflon Don]

Nice job guys,I look forward to seeing where this thread goes and maybe I can get some nice info and see how it's done.