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Posted on 5/27/16 at 9:29 am to BMoney
quote:
Not sure I understand. If you are brewing a 5 gallon batch, you should be brewing with a full volume of water (closer to 6.5-7 gallons before the boil).
I might have misread some of the recipes, but I thought most of the extracts called to boil 3 gallons of wort, and then add to 3 gallons of water that is already sitting in the fermenter. I guess because some of the extracts are concentrated. I'll see if I can find it. If we can brew 6.5 gallons or so that would be ok for our size kettle.
Posted on 5/27/16 at 9:31 am to BMoney
quote:
1. Bring 3 gallons of water to a boil in a large pot (>4 gal.). Pour this water into the fermenter and leave it to cool. Now bring another 3 gallons of water to boil in the brewpot. You will be boiling the malt extract in this water and diluting this concentrated wort with the water in the fermenter to make the total five gallons. Some water will evaporate during the boil, and some will be lost to the trub. Starting out with something closer to six gallons will ensure that you hit your five gallon target volume. When the water is boiling, remove the pot from the heat.
...from the book in the OP.
Posted on 5/27/16 at 9:33 am to buffbraz
If you do full boils then you can make good beer with extract. But then you definitely need a way to chill the wort (25' of 3/8" copper tubing makes an ok chiller).
Posted on 5/27/16 at 9:34 am to buffbraz
quote:
I might have misread some of the recipes, but I thought most of the extracts called to boil 3 gallons of wort, and then add to 3 gallons of water that is already sitting in the fermenter. I guess because some of the extracts are concentrated. I'll see if I can find it. If we can brew 6.5 gallons or so that would be ok for our size kettle.
a lot of recipies will tell you to do that
but dont do that
use the full 6 to 6.5 gallons of water for the boil. your beer will be better.
Posted on 5/27/16 at 9:39 am to LoneStarTiger
cool, well that clears that up.
Posted on 5/27/16 at 9:51 am to LoneStarTiger
quote:
use the full 6 to 6.5 gallons of water for the boil. your beer will be better.
Yes, this is what I was getting at. Since you have a big enough pot for the full volume, you'll boil all of the liquid.
And your beer will taste better because of it.
Posted on 5/27/16 at 10:59 am to Fratastic423
quote:
Side note, if anyone wants to hear the Brewing Network read an angry email from a TD Homebrew Thread poster, just listen to the most recent session. Its the first feedback they read.
Those guys hate on some cloudy beers, huh? They'd hate my beers.
Posted on 5/27/16 at 11:10 am to BottomlandBrew
quote:
Those guys hate on some cloudy beers, huh? They'd hate my beers
Mainly just the new East Coast IPA's. Not all hazy beers. But I think now they just haven gone all in on bitching about orange juice ipa's
Posted on 5/27/16 at 11:13 am to Fratastic423
quote:
Side note, if anyone wants to hear the Brewing Network read an angry email from a TD Homebrew Thread poster, just listen to the most recent session. Its the first feedback they read.
For those looking, go to the 14 minute mark
This post was edited on 5/27/16 at 11:14 am
Posted on 5/27/16 at 12:28 pm to LoneStarTiger
Haven't listened but I assume that was my email to JP.
I have the email response and he didn't come off as an a-hole, I'm curious as to how that came off on the show.
I have the email response and he didn't come off as an a-hole, I'm curious as to how that came off on the show.
Posted on 5/27/16 at 3:31 pm to BugAC
Just listened to it. Meh, got roughly the same response. He said their beer tastes like diacetyl when they had it from heady topper and that is their experience with the hazy IPA.
He then later admitted in the email that it is possible they just had a bad beer. He said they had it fresh from the brewery but it still had to travel to California so it should have been fresh.
I've had heady and never got diacetyl but that doesn't mean theirs didn't taste like that.
He then later admitted in the email that it is possible they just had a bad beer. He said they had it fresh from the brewery but it still had to travel to California so it should have been fresh.
I've had heady and never got diacetyl but that doesn't mean theirs didn't taste like that.
This post was edited on 5/27/16 at 3:32 pm
Posted on 5/27/16 at 3:35 pm to BugAC
Here his email response
quote:
Thanks for the email. And I'll read it, but I did want to point out that me calling Heady Topper disgusting is not ignorant. We had some fresh samples flown in for us, less than a week old in the can, and the flaws present in the beer were gross.
quote:
Yeah I rarely reply to Feedback, and just save it for the show. We got a lot of Diacytal (or however you spell it), an some grainyness that really sort of put me off. I remember thinking this beer is nothing special and I can't understand why folk are clamoring for it. I guarantee you put that beer against any other over-hoppy IPA on the market and you can't pick it out. Not you personally, the royal "you". I'm down to try these beers, but the fad has only just caught on out here and since they don't travel well by design, we just don't see them.
This post was edited on 5/27/16 at 3:36 pm
Posted on 5/27/16 at 11:12 pm to BugAC
So I have been thinking about my Watermelon Hefe idea lately and have pretty much decided to make it an American Wheat instead of a Hefe.
My next problem would be the actual watermelon flavoring I've read that this is difficult because of how subtle watermelon flavor is. Concentrating it is hard because heating creates some "off" flavors and adding enough raw juice to the 2nd-ary would dilute the beer considerably. So I'm trying to come up with other options. I remember using a rotary evaporator in upper level Chem Labs when I was in school to distill/concentrate liquids and this can be done with using little to no heat. Do you guys think if would be worth a shot to email some professors at ULL and explain what I'm trying to do and offer to trade them a few beers when I'm done in exchange for use of their lab equipment for a couple hours? I mean all of us Chemists like doing funky little experiments and most of us are moderate to heavy drinkers, haha.
My next problem would be the actual watermelon flavoring I've read that this is difficult because of how subtle watermelon flavor is. Concentrating it is hard because heating creates some "off" flavors and adding enough raw juice to the 2nd-ary would dilute the beer considerably. So I'm trying to come up with other options. I remember using a rotary evaporator in upper level Chem Labs when I was in school to distill/concentrate liquids and this can be done with using little to no heat. Do you guys think if would be worth a shot to email some professors at ULL and explain what I'm trying to do and offer to trade them a few beers when I'm done in exchange for use of their lab equipment for a couple hours? I mean all of us Chemists like doing funky little experiments and most of us are moderate to heavy drinkers, haha.
Posted on 5/28/16 at 8:27 am to Whitrabbt
According to this, watermelons are around 10brix (1.040). So I wouldn't expect juice from a whole watermelon to significantly dilute a beer as long as you give it a day or so to ferment before kegging it. Maybe start with a slightly higher og wheat beer if you are that concerned about it.
//edit having said that, if you go with the evaporator route be aware that you might also concentrate salts and undesired compounds as well as "watermelon flavor". For watermelon that may not be a big deal; I'm not sure.
//edit having said that, if you go with the evaporator route be aware that you might also concentrate salts and undesired compounds as well as "watermelon flavor". For watermelon that may not be a big deal; I'm not sure.
This post was edited on 5/28/16 at 8:31 am
Posted on 5/28/16 at 3:02 pm to Canuck Tiger
Alright time to start a no-boil Berliner weisse today. I'll update this post with pics after.
//edit: Hit all my numbers on this beer. No sparge 1.5 kg wheat, 1.5kg bohemian pilsner mashed at 153 for 60 mins then put into a co2 purged keg with a 3rd generation yeast lacto culture held at 90F with my aquarium heater.
I also made a starter of White Labs 644 to be ready to ferment it once it's sour.
//edit: Hit all my numbers on this beer. No sparge 1.5 kg wheat, 1.5kg bohemian pilsner mashed at 153 for 60 mins then put into a co2 purged keg with a 3rd generation yeast lacto culture held at 90F with my aquarium heater.
I also made a starter of White Labs 644 to be ready to ferment it once it's sour.
This post was edited on 5/28/16 at 11:29 pm
Posted on 5/29/16 at 10:27 pm to Canuck Tiger
24 hours in and the wort is pretty cleanly sour... I'll pitch wl644, orange zest, and vanilla beans tomorrow. Orange dreamsicle Berliner weisse is a go :)
Posted on 5/30/16 at 10:13 pm to Canuck Tiger
Made a big over-sized starter of 1007 to put a couple jars of it away for the next gose/Berliner. Tomorrow I will boil the wort long enough to kill the lacto I put in it and pitch the starter. I'll add the ginger to the boil and limes to the fermenter
Posted on 5/31/16 at 8:20 pm to LoneStarTiger
Just took a sample from my saison with Brett. As of right now, Gravity is sitting at 1.006. Going to let it sit until Saturday then dry hop it with Nelson sauvin.
Had a taste and I am excited. It is dry but comes off very soft and delicate. The Brett cuts down on some of the spiciness of 3711, but you still know it's there. Was going to oak it, and still might, but may reduce the amount to .5 oz instead of a full oz. this one is going to be great.
Had a taste and I am excited. It is dry but comes off very soft and delicate. The Brett cuts down on some of the spiciness of 3711, but you still know it's there. Was going to oak it, and still might, but may reduce the amount to .5 oz instead of a full oz. this one is going to be great.
Posted on 5/31/16 at 9:32 pm to BugAC
After zesting and juicing 3 oranges and then breaking up vanilla beans, my hands smelled exactly like dreamsicle. This may actually work out
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