It's settled down, but it's definitely murky. Secondary would probably be a good idea now. Tomorrow would be better for me I think. Pretty sure we're doing a bit more painting tonight.Nick, how about an update on my beer? If I get out of work at a reasonable time maybe we can move to secondary tonight.
Homebrewwa!!!
Started by DoctorShumway, Apr 21 2005 11:03 AM
405 replies to this topic
#181
DoctorShumway
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Posted 25 July 2005 - 06:20 AM
Take your time old man/These vultures are happy to wait
#182
Guest_johnMFer_*
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Posted 25 July 2005 - 09:34 AM
Christine and I brewed a straight hefe this weekend. Ken at Homebrew Depot said that hefes are the one style of beer he doesn't bother with secondary fermentation, as you want the beer to be cloudy and to taste young. He said just make sure it's done fermenting and you can bottle it.
It was the easiest friggin recipe and we barely paid attention while making it since we were also busy manufacturing Chief Beef t-shirts. Steep a pound of wheat malt grains for a half hour at 154 degrees. Add 7.5 lb wheat malt extract, bring to a boil, add one ounce hallertau (sp?) hops, boil 60 minutes. No aroma hops, no irish moss.
He also said letting it ferment in a cooler spot will bring out more clove flavors from the yeast and hold back some of the banana. We have a laundry room in our house that gets really cool when you leave the door shut, so we put it in there. After 24 hours, the foam was already settling.
It was the easiest friggin recipe and we barely paid attention while making it since we were also busy manufacturing Chief Beef t-shirts. Steep a pound of wheat malt grains for a half hour at 154 degrees. Add 7.5 lb wheat malt extract, bring to a boil, add one ounce hallertau (sp?) hops, boil 60 minutes. No aroma hops, no irish moss.
He also said letting it ferment in a cooler spot will bring out more clove flavors from the yeast and hold back some of the banana. We have a laundry room in our house that gets really cool when you leave the door shut, so we put it in there. After 24 hours, the foam was already settling.
#183
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Posted 25 July 2005 - 09:39 AM
I also got to try Aaron's first attempt, a bass clone, and it is very good. I was quite impressed.
#184
DoctorShumway
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Posted 25 July 2005 - 01:03 PM
My newcastle clone is pretty much settled at this point. Hoping to bottle some time this week.
When I made a straight hefe, I thought the same thing. Barely anything to it at all, such an easy recipe.
When I made a straight hefe, I thought the same thing. Barely anything to it at all, such an easy recipe.
Take your time old man/These vultures are happy to wait
#185
woodman
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Posted 25 July 2005 - 01:47 PM
John, i think you've got the same hefe recipe I got from ken, minus the dried orange peels. it ended up tasting like an IPA after a few weeks of aging, but still really tasty. mmmmmmm!
#187
DoctorShumway
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Posted 03 August 2005 - 12:05 PM
I went to bottle my Newcastle clone yesterday, but I realized that I bought the wrong size tubing to hook up to the autosiphon. Awesome. What made it even better is I had already boiled up my priming sugar. I'm going to run to the brew store today and pick up the right stuff. Hopefully get it in my now perfectly clean bottles tomorrow.
It smells just like Newcastle. Hopes are high!
It smells just like Newcastle. Hopes are high!
Take your time old man/These vultures are happy to wait
#188
woodman
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Posted 03 August 2005 - 12:09 PM
So I powered up the party pig last night - seems pretty awesome. had a really good head on the beer, and so far the cidery taste seems to be lessesing as it ages. I'm going to bring a bomber with me to the argo tonight and compare.
actually, maybe not -it's fucking STRONG.
actually, maybe not -it's fucking STRONG.
#189
DoctorShumway
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Posted 03 August 2005 - 12:11 PM
With the pig, do you have to do anything beyond pouring it into the thing? Are there any steps that differ from using bottles? Also, how much was it?
Take your time old man/These vultures are happy to wait
#190
Colin
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Posted 04 August 2005 - 09:02 PM
Nick and I both bottled our brews tonight. Mine was pretty similar in taste to my Choimay clone actually, with the same lingering malty sweetness, but a little less rich and a lot more hoppy. I like it. However, I think I'd max out at 2 or maybe 3 of these a night before I moved onto something a little less rich.
There was a solid 2 inches of sludge on the bottom of the carboy. I can't wait to clean that sucker out.
Oh, and I'm pissed because by the time I got home KoL had gone into rollover mode. I didn't even eat or drink my fill today.
There was a solid 2 inches of sludge on the bottom of the carboy. I can't wait to clean that sucker out.
Oh, and I'm pissed because by the time I got home KoL had gone into rollover mode. I didn't even eat or drink my fill today.
#191
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Posted 05 August 2005 - 09:41 AM
Christine and I also bottled our hefe last night. After a week it still had a layer of foam on it and there was still a lot of activity in the airlock, so we let it go a few more days. Judging by the flavor pre-bottles it's going to be good. Not a lot of banana flavor at all, if anything it almost had a cirtusish aftertaste. Looking forward to drinking one in a week or so.He also said letting it ferment in a cooler spot will bring out more clove flavors from the yeast and hold back some of the banana. We have a laundry room in our house that gets really cool when you leave the door shut, so we put it in there.
Citrusish is an ugly word.
#192
mig50
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Posted 05 August 2005 - 10:36 AM
citrussy is better.Citrusish is an ugly word.
you mean you forgot cranberries too?
#193
Colin
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Posted 08 August 2005 - 04:21 AM
Re: brew party on Saturday
In a startling turn of events, the last remaining tenants of our house moved out yesterday. This means that we now have the option of brewing there on Saturday. Not that it especially matters where we brew. However, it might be convenient because we can leave all 3 batches there to ferment, whereas if we brew at Nick's we will all have to take our worts home to pitch the yeast.
In a startling turn of events, the last remaining tenants of our house moved out yesterday. This means that we now have the option of brewing there on Saturday. Not that it especially matters where we brew. However, it might be convenient because we can leave all 3 batches there to ferment, whereas if we brew at Nick's we will all have to take our worts home to pitch the yeast.
#194
DoctorShumway
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Posted 08 August 2005 - 06:29 AM
I'm down to brew wherever. That does make the most sense, however. Also, my apartment is a shithole right now. The less people that see it in this state, the better.
Take your time old man/These vultures are happy to wait
#195
mikemfer
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Posted 08 August 2005 - 08:07 AM
It shouldn't hurt the sanitation, because nothing can get into the brew with it releasing all that CO2. As long as Nick caps it before it calms down much, it will be fine.
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