What's in your fermenter??

[BM1]

Couldn't stand it!I watched everybody brew yesterday and tasted some fantastic beers.When I got home,my kettle was making a very loud,annoying,chirping noise .No matter where I went in the house,it haunted me.I had to shut it up,no matter what the consequences...I HAD TO BREW.

When I came to my senses and realized where I was,I had a new beer in my fermenter.

Beer: Sumber Ale Style: American Amber Ale
Type: Partial mash Size: 3.25 gallons

Color: 18 HCU (~11 SRM)
OG: 1.056 FG: 1.016

Bitterness: 30 IBU

Alcohol: 5.2% v/v (4.1% w/w)

Grain: 1 lb. 8 oz. American 2-row
6 oz. American crystal 80L

Sugar: 3 lb. Light dry malt extract
(LD Carlson Golden Light)

Mash: BIAB 70% efficiency.PH = 5.0 Added 1-2 tsp
gypsum
Two step infusion 1.5qts/lb.150*f 45 min.rest.
Iodine (BTF Iod.) @ 40 min,negative.
Stepped up w/172*f,168*f 10 min.rest,1.019 run off.
Topped up to 3.75 gal.Added DME @ 160*f

Boil: 90 minutes SG: 1.049@3.75 gallons

Hops: 6g Northern Brewer (8.5% AA, 60 min.)
18g Willamette (4.6% AA, 45 min.)
11g Hallertauer (4.4% AA, 20 min.)

Yeast: Nottingham Dry Ale Yeast

Pitched: 68*f. Let stand till foam settled(20 min.)
gave it a good shaking and stored it.

[BM1]

I think this one is gonna be goo-oo-ood.I revised the recipe from an earlier post .It could change again.Don't know yet


Black Cherry Brown Wheat #2

Brewer: BM1 Email: -
Beer: Black Cherry Brown Wheat #2 Style: American Pale Ale
Type: All grain Size: 3.25 gallons
Color:
39 HCU (~19 SRM)
Bitterness: 26 IBU
OG: 1.063 FG: 1.016
Alcohol: 6.1% v/v (4.8% w/w)
Grain: 4 lb. 8 oz. American 2-row
3 lb. Raw wheat
7 oz. American crystal 60L
4 oz. American chocolate
Mash: 71% efficiency
Boil: minutes SG 1.055 3.75 gallons
Hops: 4g Northern Brewer (8.5% AA, 60 min.)
23g Hallertauer (4.4% AA, 45 min.)
16g Saaz (2.5% AA, 15 min.)
Carbonation: 2.8 volumes Honey: 101g for 3.0 gallons @ 70°F

[Michael Erwin]

This was my first all-grain. Pretty easy process. I posted detailed notes if you want to read an account of a first-time all-grain brewing experience.

Recipe: Flat Tire Ale (Midwest)
Brewer: Michael Erwin
Style: Belgian Pale Ale
TYPE: All Grain

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.71 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.76 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 4.76 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.76 %
1.00 oz Northern Brewer [7.00 %] (60 min) Hops 25.3 IBU
1.00 oz Saaz [5.80 %] (2 min) Hops 1.8 IBU
1 Pkgs Belgian Ale (Wyeast Labs #1214)

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
60 min Mash In Add 15.75 qt of water at 167.2 F 154.0 F

[Don]

I've been really sick lately.
They had done several tests on me and I finally got the results back yesterday.
Well it seems I have something called Lomeh syndrome.

The only cure for it is to brew some beer.
In over 3 years this is the first time I went 2 month without brewing.
So this Sunday I am going to fix this problem, and for the next 3 weekends.
That way I will make sure I get fully recovered from the Lomeh syndrome.

Lomeh (Lack of making enough homebrew)

I'm going to start out real easy.

American Wheat 5 gal. (for SWIRCA)
6.2# Special Pale Malt 2 Row
6.2# White Wheat malt
@ couple handfulls rice hulls
Might throw a handful of Rye in??

1.2 gt/# at 152 F. 60 minutes w/Mashout
60 minute boil
6.9 AA of Williamette 60 minutes
3.2 AA Centennial Flame out
1.9 AA Williamette Flame out
Wyeast 1010 American Wheat Ale w/ starter
Ferment 64degs.
??OSG 1.068
??FSG 1.015

[john mills]

Careful with that rye, Eugene...I mean Don. A word of caution with that stuff use what you think is enough rice hulls then double it.
If you need some more rice hulls Chris Norrick is the man to see.

[Dwayne_Delaney]

I've been really sick lately.
They had done several tests on me and I finally got the results back yesterday.
Well it seems I have something called Lomeh syndrome.

Had me worried there for a minute Don. Glad to hear that it's not terminal.

[Chris Norrick]

Careful with that rye, Eugene...I mean Don. A word of caution with that stuff use what you think is enough rice hulls then double it.
If you need some more rice hulls Chris Norrick is the man to see.

I'm swimming in them... literally...

[BREWsmith]

Mentors,

Since I'm new to brewing, what are the purposes of rice hulls? Are they just for wheat beers? If so, I suppose I should dump the dark wheat I was intending to bottle tomorrow a.m.

[BREWsmith]

Mr. Erwin,

From a fellow novice, I really enjoyed your detailed notes!

[sirgiovanni]

Mentors,

I suppose I should dump the dark wheat I was intending to bottle tomorrow a.m.

Dump it in my belly!

[john mills]

Rice hulls are used in all grain brewing to aid in lautering. Allowing the wort to flow through the grains more freely. Wheat, rye and oats have more proteins that like to swell up, and make a gloppy mess of everything, not allowing us to siphon off that sweet nectar for our pet yeast to eat.
Using a gardening viewpoint wheat, rye, and oats are like clay, and rice hulls is the compost or sand admendment to break up the solid masses and allow water to flow through.

[BM1]

Okay...who won the bet?I screwed it up.My Black Cherry Brown Wheat Ale is now just a brown wheat ale.Some how,I either added too much water,or maybe I shoulda did a 90 minute boil .Long story short...I just got a new propane burner and tried it out on this one,so I was a little side tracked.I ended up with 3.75 or so gallons instead of 3.25,my OG is 1.053 instead of 1.063 .It's still going to be a good beer but since it's not what I wanted I'm thinking 'bout pouring it out ,nah.It'll be fine but I'm gonna try again next weekend and since I now have a new 32 qt.kettle...I'm gonna up it to full batch.
Turn your mistakes into new adventures and failure won't be an option .
..............................................

[Dwayne_Delaney]

Brewed the Big Brew Saison Du Mont with a few modifications: Fantome yeast, 9 pounds of Pils instead of 7.25 pounds, no honey.


Saison Du Laney
9.00 lb Pilsner
2.00 lb Vienna Malt
0.50 lb Oats, Flaked
0.50 lb Wheat, Torrified
1.00 oz Goldings, East Kent (Boil 90 min)
0.50 oz Hallertauer Mittelfrueh(Boil 15 min)
0.50 oz Hallertauer Mittelfrueh (Boil 0 min)
0.25 oz Orange Peel, Bitter (Boil 0 min)
0.25 oz Orange Peel, Sweet (Boil 0 min)
0.50 oz Coriander Seed (Boil 0 min)
0.50 tsp Seeds of Paradise (Boil 0 min)
Fantome yeast

[Don]

Brewing again on Friday (to help with my Lomeh syndrome Recovery program)

Oatmeal Stout #47
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.5 gal
Estimated OG: 1.064 SG
Estimated Color: 41 SRM
Estimated IBU: 30 IBU
Boil Time: 75 Minutes
Mash Time: 90 Minutes at 1.25 qts/# 155.0 F
Mashout 168 Degs

Ingredients:
------------
1.00 tbsp PH 5.2 Stabilizer
12.0 oz Rice Hulls
8.5 lbs Pale Malt, Maris Otter (Simpsons)
2.5 lbs Maris Otter (Cargill)
[I want to use up my Simpsons, that is the only reason to use two different types of Maris Otter]
1 lbs Oats, Flaked
12.0 oz Chocolate Malt
14.0 oz Victory Malt
8.0 oz Caramel/Crystal Malt - 80L
9.0 oz Roasted Barley (500.0 SRM)
6.75 AA Goldings, East Kent (60 min)
2.4 AA Williamette (60 Min)
1.00 tsp Irish Moss (Boil 15.0 min)
1 Qt Starter English Ale Cultured (White Labs #WLP002) from past batches.

[Michael Erwin]

Help! I'm desperate to brew again! I have a friend coming over to see the all-grain process Monday morning, but I waited too late to place the order with midwest. It's coming, but not soon enough. I'm not ready to invest in a mill, so I figure I can get some grain and hops from the co-op, but... can anyone help me mill it?