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First brew in about 4 years
#41
Posted 02 July 2017 - 08:01 PM
#42
Posted 03 July 2017 - 05:14 AM
Edited by Beejus McReejus, 03 July 2017 - 05:18 AM.
#43
Posted 12 July 2017 - 06:40 PM
First sample from primary...... O.G. is as expected and it tastes nice and clean. Pretty happy so far!
I was a little concerned fermenting in my closet without proper temp control, but no esters or off-flavors. I'll be excited to keg and chill this down. Glad to be back in the game and trying to decide on the next brew. I was thinking about a warmer fermented lager with 34/70 like I mentioned in another thread, but I may knock out an IPA or an Amber first.
#44
Posted 12 July 2017 - 06:51 PM
Good to hear. What was this recipe again?First sample from primary...... O.G. is as expected and it tastes nice and clean. Pretty happy so far!
I was a little concerned fermenting in my closet without proper temp control, but no esters or off-flavors. I'll be excited to keg and chill this down. Glad to be back in the game and trying to decide on the next brew. I was thinking about a warmer fermented lager with 34/70 like I mentioned in another thread, but I may knock out an IPA or an Amber first.
#45
Posted 12 July 2017 - 07:01 PM
First sample from primary...... O.G. is as expected and it tastes nice and clean. Pretty happy so far!
I was a little concerned fermenting in my closet without proper temp control, but no esters or off-flavors. I'll be excited to keg and chill this down. Glad to be back in the game and trying to decide on the next brew. I was thinking about a warmer fermented lager with 34/70 like I mentioned in another thread, but I may knock out an IPA or an Amber first.
Welcome back to the addiction hobby.
I've blabbed about this before, but since you mention 34/70, I feel compelled to say: it makes a nice lager at ale temps. That said, I'd suggest that if you want to make a lager with 34/70 at warmer temps, try to keep the primary as close to 60-62°F if possible.
If you have an old cooler you can repurpose as a swamp cooler, and use frozen water bottles to maintain temps, that'll work (that's what I've used for ~16 years now).
34/70 will also make a nice Amber ale or IPA, provided you can ferment it on the cooler side if possible (low-mid 60's, tops).
Just a few unsolicited suggestions from left field.
#46
Posted 12 July 2017 - 07:26 PM
I thought you were playing short tonight?Just a few unsolicited suggestions from left field.
#47
Posted 12 July 2017 - 07:31 PM
Yeah, I think I'll do the lager in a swamp cooler from what I've read. I've done that way back in the day with ales when I was living in an apartment that I couldn't keep a decent temp in.
The recipe is a tweaked version of "Skidmark Brown Ale" that I used to make years ago. I thought it would be a good reentry beer.
10 gallons
12# Maris Otter
2# Munich
1.25# Flaked Oats
1# C-60
1# Caramunich
.5# Chocolate
.5# Special-B
3 oz Goldings @ 30 min
2 oz Goldings @ 10 min
SafAle S-04
S.G. - 1.049
F.G - 1.012
Edited by Beejus McReejus, 12 July 2017 - 07:32 PM.
#48
Posted 12 July 2017 - 07:35 PM
Mmm, should be a nice beer. The S-04 can be a little temperamental. I got a little diacetyl from it and it wants to floc like a mofo so I typically swirl the primary towards the end of fermentation and make sure that I get the temp up a little bit to burn off the D. Otherwise I made a number of nice beers with it and I'll be firing it up again here in a few weeks. Welcome back BJ and nice work.Yeah, I think I'll do the lager in a swamp cooler from what I've read. I've done that way back in the day with ales when I was living in an apartment that I couldn't keep a decent temp in.
The recipe is a tweaked version of "Skidmark Brown Ale" that I used to make years ago. I thought it would be a good reentry beer.
10 gallons
12# Maris Otter
2# Munich
1.25# Flaked Oats
1# C-60
1# Caramunich
.5# Chocolate
.5# Special-B
3 oz Goldings @ 30 min
2 oz Goldings @ 10 min
SafAle S-04
S.G. - 1.049
F.G - 1.012
#49
Posted 16 July 2017 - 08:19 PM
My efficiency must have sucked too because I hit my SG goal with .75 gal short. But I'd rather have the correct gravity reading and short than the other way around. The wort tasted great too, so that's a plus!
Edited by Beejus McReejus, 16 July 2017 - 08:20 PM.
#50
Posted 06 January 2018 - 12:23 PM
Made my very first lager a few weeks ago and just kegged it. It was more of an experiment with 34/70 fermenting at 68-70 degrees, and also kind of a starter for a 10 gallon batch if the flavors weren't off fermenting at that temp. It came out pretty clean, but it's boring as I only did a single malt/single hop recipe. I'll be making a vienna lager next with the slurry.
#51
Posted 06 January 2018 - 12:36 PM
Oh, I forgot to mention that this was my first no-chill beer too. My CFC is old and rickety and shoots water in every direction when it's in use. With the colder temps, I just killed the flame after the boil and let it sit overnight. Then straight to the fermenter the next morning at 60F.
#52
Posted 06 January 2018 - 08:36 PM
Made my very first lager a few weeks ago and just kegged it. It was more of an experiment with 34/70 fermenting at 68-70 degrees, and also kind of a starter for a 10 gallon batch if the flavors weren't off fermenting at that temp. It came out pretty clean, but it's boring as I only did a single malt/single hop recipe. I'll be making a vienna lager next with the slurry.
Looks nice. Seek out the Vienna recipe thread in the recipe swap.
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