What's in your fermenter??

sirgiovanni · Post by **sirgiovanni** » Thu May 21, 2009 12:12 pm

Bring grain we grind.
Let me know if you need help. 5 to 6 tonight or else tomorrow night would be best for me.

john mills · Post by **john mills** » Thu May 21, 2009 1:15 pm

Hops from the co-op!! Oh nooooo

I'll gladly let you borrow what ever you may need to make a batch. I've only got whole hops, but your not using a pump, for them to clog up, so they'll be fine. I've got a mill, and probably all the grain you need too.
What recipe, or kind of beer are you wanting to make?

I'm hoping to brew at least 1 batch this weekend so give me a call if you want. 812-431-2836

Chris Alvey · Post by **Chris Alvey** » Sat May 23, 2009 7:17 am

IPA is back (with a vengeance) - Your standard pale malt / munich / 10L & 60L crystal mash with 1 oz of simcoe at 60, 3.5 oz of centennial at 20 and 4.5 oz of centennial at 5.

That should cure my hop fix for a bit.

JohnD · Post by **JohnD** » Sat May 23, 2009 12:09 pm

Since I bottled hefeweizen from Big Brew last Sunday and hated to throw out all that perfectly good yeast, I had to make a big wheat beer with the starter (yeast cake leftovers).
Dunkel Weizenbock

10# Wheat malt
5# German pils
2# Munich
1 oz. Debittered black malt
1 oz German Traditions 60 min.
1/2 oz, German Traditions 15 min
Yeast nutrient
Wyeast Weihenstephen yeast
Carbonate w/ 1 cup corn sugar

Mash 150F 1 hour
90 min boil 6.75 gallon boil vol.
OG 1.080

Michael Erwin · Post by **Michael Erwin** » Sat May 23, 2009 1:14 pm

This is a great group! I had four offers for help. Thanks.
I just finished. I ended up with an 81% efficiency. Must have been the crush

Irish Red Ale:
8 lbs Maris Otter
8 oz Carapils
8 oz Crystal 80L
4 oz Toasted Malt (350F for 15 minutes)
3 oz Chocolate Malt (b/c it was in the freezer)
1 oz EK Goldings (60)
Nottingham yeast

Mash with nearly 3 gallons of 154F for an hour.
Batch sparge twice, 1.5 gallons, 3.5 gallons.

I wanted S-04, but I had Nottingham lying around.

Chris Alvey · Post by **Chris Alvey** » Sun May 24, 2009 11:51 am

Well, the Saison using the Fantome yeast is ready. It seems less attenuative (a bit more sweet) that what I would like. The flavor profile, that aside, is great for a summer saison. There's some 'Belgian-ness' to it, but is restrained and leaning more toward fruity than spicy. Maybe it' just the volume of yeast used, maybe it needs another run. I think a more session Saison type application will be next for this yeast.

Anyone else used theirs ?

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun May 24, 2009 3:53 pm

I brewed the Big Brew Saison made with a Fantom starter supplied by Chris Norrick (thanks Chris!) last weekend and it has finished at 1.007. I started at 1.058 and fermented at ambient temp of around 72°. Definite Belgian profile but nothing too funky so far.

BM1 · Post by **BM1** » Mon May 25, 2009 2:15 pm

Hay,I been waiting a long time for this

My 1st 5gallon,AG Brew.Finaly got enough stuff together for it

.Fifty foot x 1/2" immersion chiller,Twenty foot x 1/2" pre chiller,Eight gallon kettle,burner and stand,etc.I'll tell ya how it all went later,got the boil going now.

Saturday, May 23, 2009

Brew Date: Monday, May 25, 2009

Red Pale Ale #51609 REV1

Brewer: BM1 BigmanglerLTD Brewing
Style: American Pale Ale
Type: All grain Size: 5.25 gallons
Color: 36 HCU ( ~17 SRM )

Bitterness: 30 IBU

OG: 1.054 FG: 1.016

Alcohol: 4.9% v/v (3.8% w/w)

Grain: 8 oz. American Vienna
9 lb. British pale
1 lb. 6 oz. American crystal 120L

Mash: 70% efficiency
BIAB Single infusion.
Dough In 153° 60 min. rest. ( 16.8 qts. 164 deg.F)+
Mash Out 170° 10 min. rest.

Boil: 90 minutes SG 1.043 6.00 gallons
Wirflock 2 tabs last 15 min.

Hops: 9g Northern Brewer (8.5% AA, 60 min.)
1.5 oz. Willamette (4.6% AA, 45 min.)

Yeast: Nottingham Danstar Dry

Carbonation: 2.8 volumes Cane Sugar: 5.01 oz. for 5 gallons @ 70°F

Notes:

Michael Erwin · Post by **Michael Erwin** » Mon May 25, 2009 5:33 pm

Steve,

Cool.

BM1 · Post by **BM1** » Mon May 25, 2009 8:43 pm

In Primary:American Red Ale
Big Brew Day Amber Ale

In 2ndary: Ruined Brown Wheat Ale

All are doing well.

The Ruined Brown Wheat was originally the Black Cherry Brown Wheat,but I @!#$^@ed it up.It's gonna be a fine Brown Wheat Ale,though.

Big Berw Day Amber is looking good.I removed it from it's water bath today so's to clean up some farty smells

.

American Red Ale is in the LAG Phase,but I have faith in it.It tastes fine right now.

................................................................

Dwayne_Delaney · Post by **Dwayne_Delaney** » Mon May 25, 2009 9:33 pm

BM1 wrote:Hay,I been waiting a long time for this My 1st 5gallon,AG Brew.

Congratulations!

BM1 · Post by **BM1** » Tue May 26, 2009 10:39 pm

Thank You ! The Red Ale is making spooky,glugging noises and I can remember times when...if a room smelled like that when I walked into it I would turn on the window fan,but I'm sitting here enjoying it.

I just hope those gasses don't overwhelm me in my sleep,but what a way to go.

................

........................

Michael Erwin · Post by **Michael Erwin** » Thu May 28, 2009 8:23 pm

whoa, there was some kind of buttery nutty flavor I've never tasted before when I racked to secondary. was that the Maris Otter?

iubeernut42 · Post by **iubeernut42** » Thu May 28, 2009 10:05 pm

Michael Erwin wrote:whoa, there was some kind of buttery nutty flavor I've never tasted before when I racked to secondary. was that the Maris Otter?

I'm not an all-grain brewers so I don't know much about the flavors of base malts such as Maris Otter; however, when I hear "buttery" flavor I think of diacital. Some yeast allow for more of it and also how fast you chill your wort has to do with the production of it (the faster you chill the less is produced). what did you brew? Lagers tend to show diacital more than ales from what I've read/heard. Then again...I could be 100% wrong...always so many variables when it comes to brewing.

sirgiovanni · Post by **sirgiovanni** » Fri May 29, 2009 7:07 am

Don't sweat it yet. A lot of off flavors are created in the primary. Secondary fermentation helps to convert a lot of these off flavors to yummies.

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