What's in your fermenter??

JohnD · Post by **JohnD** » Wed Jan 25, 2006 9:24 pm

Chris, I looked at the figures for original and final gravity for brewers cup stout and alcohol is around 5.6%. So, there should have been a tiny bit of alcohol in the "nose". mmm!

JohnD · Post by **JohnD** » Fri Feb 10, 2006 11:35 am

I listened to "Basic Brewing Radio" last week and the podcast was about brewing a small batch of beer. Small as in a six pack. Sounded like an interesting experiment, especially if you are trying something new and aren't sure if you want 5 gal. SO, here is a recipe they did for a six pack of IPA! Mine is out of primary fermenter and in secondary now. Probably will bottle next week and have beer ready in a few weeks.

6 pack IPA
Ingredients: 1 1/4 gallon water
1 1/3# light DME
Cascade hops
Ale yeast (I used Safale 04)

End volume is about 3 quarts 1.080 O.G.!!!!!
75 IBU
8.5% ABV
Boil hops(1 tbsp.) in plain water 45 min.
Add DME and 1 tsp. hops with 15 min. left in boil.

Add 1 tsp. hops with 5 min. left in boil.
Cool, pitch yeast, ferment in 1 gallon "carboy" ie, milk jug.
Transfer to secondary fermenter and add 1 tbsp. hops.

Chris Norrick · Post by **Chris Norrick** » Fri Feb 10, 2006 12:12 pm

They've got a Video Podcast of that episode if you have the bandwidth and want to watch them. I think they have 3 video podcasts now and have started a separate RSS feed for "Basic Brewing Video". I've chatted with James a few times. Really nice guy and very informative and entertaining show.

I tapped my "Heavy Anchor Porter" keg yesterday to check the CO2 levels and looks like it's going to turn out ok. Had a really nice thick and creamy head that stuck around awhile. It has a nice but very subtle coffee aroma but still has some grain husk smell and taste to it but that seems to be subsiding. Hopefully in a few weeks it will be really good. First all grain batch and first time kegging, so I'm happy!

It's ok to take the CO2 off now right? Just have to put it back on for when dispensing pressure gets low?

JohnD · Post by **JohnD** » Fri Feb 10, 2006 2:14 pm

The podcast was both on audio and video. I saw the video version. Interesting program!!

JohnD · Post by **JohnD** » Tue Feb 21, 2006 7:41 am

Brewed a batch of hefeweizen over the weekend. Recommended fermentation temp. is 60 degrees on this recipe...should be NO problem finding a place that temp this time of year! Carboy is bubbling like crazy and I can almost taste it now.

HEFEWEIZEN

6.6# (2 cans) wheat malt extract Half added at end of boil
1 tsp. gypsum
1 oz. Hallertau 45 minute boil, add at beginning
1/2 oz. Tettnanger Add w/ 15 min. left in boil
WLP 300 Hefeweizen yeast
Prime w/ 1 cup corn sugar

O.G. is 1.045 at just a shade over 5 gallons

psfred · Post by **psfred** » Thu Feb 23, 2006 9:00 pm

Hmm, what to brew this weekend....

Probably a Guiness stout (that will have MUCH more flavor than the stuff last night at Gersthouse -- either my taste buds are shot of that was VERY insipid stuff).

25 lbs Pilsner malt
3 lbs roast barly
3 lbs flaked barley

Norther Brewer and Fuggles hops for bittering (not enough Norther Brewer left)

30 min protein rest at 120F

90 min mash at 150F

Mashout 165 F

Sparge with 15 gal water at 170 F, boil to 15 gal

Projected IG 45, FG 12

May also make another Pils (aka German Yellow Beer)

30 lbs pilsner malt

Saaz and/or Tetnang hops for bittering and flavor

Protein rest 120 F for 30 min

Mash 90 min at 150F

Mashout 165F

Sparge with 15 gal water at 170F

Boil to make 15 gal

Projected IG 50, TG 12

That is, unless someone gets another wild hair and comes up with something else instead.....

Peter

JohnD · Post by **JohnD** » Sun Feb 26, 2006 10:37 am

I've got a question for anyone who has ever brewed a hefeweizen using White Labs WLP300 yeast. After a week fermentation, there is still a really thick maybe 3'" head on the beer. Ferment temp is about 60F. Is that a normal characteristic of that yeast at that temp? Fermentation has slowed but is still putting bubbles through the airlock every 15-20 sec. and there hasn't been any serious turbulence visible in the carboy like other beers I've made. Seems fermentation is REALLY slow!!

Chris Alvey · Post by **Chris Alvey** » Tue Feb 28, 2006 3:16 pm

I was curious about your slow yeast, and did a quick search. White labs specs on this yeast are:

Attenuation: 72-76; Flocculation: Low; Optimum Ferm. Temp: 68-72

Could be a bit cold for the yeast, but not the beer style. Kind of odd, I would think to frement this cold too.

Chris Norrick · Post by **Chris Norrick** » Tue Feb 28, 2006 3:35 pm

I thought you fermented hefe's a little warm to get that hefe 'smell'

JohnD · Post by **JohnD** » Wed Mar 01, 2006 10:38 am

Hefe is STILL fermenting. More slowly now but it has been 12 days and it is still bubbling and has foam on the beer that hasn't settled out. So, patience, patience! I would have thought a higher temp would have caused faster fermentation but followed the recipe. I'm sure it will be fine but never have used this yeast strain and didn't know what to expect. Thanks for the info!

Chris Norrick · Post by **Chris Norrick** » Tue Mar 07, 2006 8:44 am

OK, Justin and I are going to brew a clone of AleSmith's Speedway Stout, a big imperial, on Sunday. This is all his idea so I take no responsibility for the destruction this beer will likely cause to defenseless livers.

CLICK HERE for the complete recipe.

Here is an overview:

Fermentables
14.00 lbs UK Pale Ale Malt
01.50 lbs US Caramel 40L Malt
01.00 lbs US Chocolate Malt
01.00 lbs US Black Barley
03.00 lbs Extract - Light Dried Malt Extract

Hops
1.0 oz US Nugget 60 Min From End
0.5 oz US Liberty 30 Min From End
0.5 oz US Liberty 15 Min From End

Other Ingredients
4.0 oz Coffee

Yeast
DCL US-56 SafAle American Ale

OG: 1.115 SG
FG: 1.026 SG
ABV: 12.0 %

Notes:
Mash low around 140 F. Add 4 oz fresh ground coffee to secondary. Pitch two packages of US-56 for fermentation and one for bottling. Add the bottling yeast to secondary, not bottling bucket. Only use 1/2 cup DME for bottling.

Chris Alvey · Post by **Chris Alvey** » Sun Mar 12, 2006 8:29 am

Scottish Ale bottled - a bit less malty and more smoky than I had anticipated. We'll see when it's carbonated.

Brewed an IPA yesterday. First time using a 2000 ml yeast starter - wow, what a difference. It was 18hrs old when I pitched it about 6pm yesterday. At 5am this morning, a vigorous fermentation. Sweet!
My BeerSmith program estimates the IBU at 100.6 IBU... mmm.

American IPA 1.0
12# 2 Row (plus a half pound or so to make up for Batch Sparge)
1.5# Crystal 15L
1oz Magnum Hops 14.4% (60min)
1oz Magnum Hops 14.4% (50min)
2oz Cascade Hops 5.8% (10min)
2oz Cascade Hops 5.8% (spread 9 to 0 min)
Adjuncts : 5.2 stabilizer, Whirlfloc, Servomyces
Yeast : Yeast White Labs California Ale WLP001 (2000 ml starter, 18hrs, 75degrees)

Batch sparge: 1.062 mash, 1.032 preboil, 1.056 fermenter S/G

psfred · Post by **psfred** » Sun Mar 12, 2006 10:20 am

Chris:

How did that IPA turn out? Should be VERY bitter -- that's at least twice the bittering hops I would use for city water!

Peter

JohnD · Post by **JohnD** » Sun Mar 12, 2006 12:00 pm

Report on 6 pack IPA: Tried a bottle last night and good bitterness,great hop aroma and flavor. Cascade hops really show through! Dark amber, copper color. Great fun for an experiment when someone might want to try a style and not make a full batch. Name is misleading though! Got 8 bottles instead of 6.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Mar 12, 2006 3:33 pm

Man, what a screwed-up weekend!! This rain has hosed all of my big plans to brew a Maibock this weekend. Maybe next weekend.

OVHA Chat

What's in your fermenter??

This stout has alcohol????