True Home Brewer
#1
Posted 22 November 2009 - 11:28 AM
#2
Posted 22 November 2009 - 12:51 PM
#3
Posted 22 November 2009 - 03:11 PM
#4
Posted 22 November 2009 - 04:52 PM
+1I haven't taken a reading in three years. Based on ingredients, I know about what the og should be.Based on that, and that I usually use dry yeast, I usually primary for 2 weeks...Unless, it doesn't "look done". I transfer to the keg for about 2 weeks at room temp. Then, I put chill it with the CO2 attached(at serving pressure) for 2 to 3 weeks.If it's not beer by then,well...I drink it anyways. Never had a problem with this method.FWIW--My beers are usually around 4-5%. If I were to do a "big beer", I may take readings...But, I'd probably just extend my times.FWIW, I never take OG readings or even FG readings anymore. I don't know if that's weird or what, but when my wort is done boiling and I chill and send it to primary, I don't measure the OG. When it's been in primary for 7-10 days, I assume it's done and it's going to secondary anyway. Nice work, rcemech... you are a true homebrewer. But hey, don't blow yourself up.
#5
Posted 22 November 2009 - 04:59 PM
If you used a yeast that other brewers told you acted weirdly, maybe I would be careful. Or a grain bill that is unusual where reaching FG may be difficult, maybe I would use my hydro. But last week I made batch #344 of my brewing career and I have A) figured out when fermentation is complete w/o using a hydro and 2) given up caring what ABV% my beer is... I punch it into a calculator and if the calcs say 5.4% and I end up 5.2%, I so don't care. Cheers.+1I haven't taken a reading in three years. Based on ingredients, I know about what the og should be.Based on that, and that I usually use dry yeast, I usually primary for 2 weeks...Unless, it doesn't "look done". I transfer to the keg for about 2 weeks at room temp. Then, I put chill it with the CO2 attached(at serving pressure) for 2 to 3 weeks.If it's not beer by then,well...I drink it anyways. Never had a problem with this method.FWIW--My beers are usually around 4-5%. If I were to do a "big beer", I may take readings...But, I'd probably just extend my times.
#6
Posted 22 November 2009 - 05:03 PM
#7
Posted 22 November 2009 - 05:43 PM
#8
Posted 23 November 2009 - 05:50 AM
#9
Posted 23 November 2009 - 08:16 AM
#10
Posted 23 November 2009 - 09:10 AM
Well, I always measure out my grains and hops and I watch those measurements very closely. On my brew days, there is usually a lot of other stuff happening (taking another batch fromprimary to secondary, harvesting yeast, etc.) so it's one less thing to do. Plus, it's based on the fact that I used to make measurements ALL the time and I was always in the zip code. I also got a little squeamish about trying to get a sample out of primary to take an FG reading... instead of taking the risk of mucking around in the primary, I just leave the beer in primary a bit longer. Remember too that I make a lot of the same recipes again and again... same grains, same hops, same yeast. Many of my beers are in the same ABV neighborhood too (I don't make 3.2% Berliner Weiss or 10% Tripels), so the variables don't vary quite as much. Cheers.Some how, I'm betting you just throw whole bags of hop pellets in as well, eh?
#11
Posted 23 November 2009 - 09:18 AM
Agree. I too take readings to make sure I've balanced my system properly and to ensure my software is hitting the right numbers. Helps with pitching rates. Wouldn't want to inadvertently underpitch.With all due respect to the decision not to take readings, I don't necessarily think it's the wisest with so little experience. Five batches into my brewing experience and I was taking measurments at every stage so I could understand how the gravities fluctuate throughout a batch.Just sayin...I take gravity readings every time b/c otherwise I don't know if something went wrong (mash, fermentation, sanitation, etc.) that I need to right before I brew my next batch. It's not uncommon for me to have a few batches at various stages where I haven't tasted the first when I'm brewing the third and it would really stink to have to toss 15 gallons of beer.
#12
Posted 23 November 2009 - 09:23 AM
And your empirical knowledge comes after dozens and dozens of batches... that's all well and fine. I'm sure you can brew your recipes in your sleep by now. But the OP doesn't have that same experience. When something goes wrong, as it inevitably does, he'll come back to using the tools of the trade....Plus, it's based on the fact that I used to make measurements ALL the time and I was always in the zip code...
#13
Posted 23 November 2009 - 09:56 AM
Absolutely. I just got a bit lazy and lackadaisical on these. I will definitely get persnickedy when I go all grain. My biggest problem is I don't have enough of the equipment so I am reliant on the stores hop measurements and DME bag weights, and I am buying just enough for a recipe so I am stuck if something goes wrong. Joe has promised to do an all grain beer with em to whip me into shape and get me to do all the calculations and stuff, which is fine. But with my simple extract recipes I am not too worried. Just remember, people made beer long before they knew what a gravity reading was, so I figure its not that big of a deal.And your empirical knowledge comes after dozens and dozens of batches... that's all well and fine. I'm sure you can brew your recipes in your sleep by now. But the OP doesn't have that same experience. When something goes wrong, as it inevitably does, he'll come back to using the tools of the trade.
#14
Posted 23 November 2009 - 09:56 AM
#15
Posted 23 November 2009 - 10:07 AM
You're right. I wouldn't have done it that way at the time because I was actually nervous when I started brewing AG. It took quite a while to get to the point where I thought... Wait, I'm going to rack this beer from primary to secondary without checking the gravity? I also agree that it's when you think you have it ALL down that something does come out a little funny. Interesting how homebrewing does that to you. Cheers.And your empirical knowledge comes after dozens and dozens of batches... that's all well and fine. I'm sure you can brew your recipes in your sleep by now. But the OP doesn't have that same experience. When something goes wrong, as it inevitably does, he'll come back to using the tools of the trade.
#16
Posted 23 November 2009 - 10:59 AM
I understand the reliance on what the LHBS has provided... however I would point out one thing with respect to using your hydrometer on brew day. When you are nearing the end of your boil, you can take a reading to determine if you have boiled down too much, or not enough. Even though you are just doing extract, it will help to get (and keep) in the practice of taking your readings for when you move to AG.As far as relying on the LHBS for your weights... I would suggest going to a discout retailer like TJ Maxx or Ross Dress for Less. You can find a good quality electronic scale for a fraction of the cost elsewhere. That's where I got mine. And then you can start buying your hops in larger quantities and freezing what you don't use. As far as grain bags... bah! I stopped using them, but then I've got a bazooka screen at the bottom of my kettle. I was just having a devil of a time with getting proper utilization when I bagged them.Absolutely. I just got a bit lazy and lackadaisical on these. I will definitely get persnickedy when I go all grain. My biggest problem is I don't have enough of the equipment so I am reliant on the stores hop measurements and DME bag weights, and I am buying just enough for a recipe so I am stuck if something goes wrong. Joe has promised to do an all grain beer with em to whip me into shape and get me to do all the calculations and stuff, which is fine. But with my simple extract recipes I am not too worried. Just remember, people made beer long before they knew what a gravity reading was, so I figure its not that big of a deal.
#17
Posted 24 November 2009 - 09:25 AM
Trust me, we've all went through this phase. But throwing hops in your beer in one ounce increments can be improved upon. I was going to be a smart a$$ and say for cheap, but DANG they went up in price. Here's what I use for hops:https://www.harborfr...temnumber=93543If you get the local store's sales flier, or watch this item on the web they go on sale sometimes from $10 to $13. It measures to 0.01 oz. And for a ten spot, that ain't bad. It will allow you to use high alpha bittering hops like Magnum effectively. If you don't already have it you need brewing software to give you a hand as well. I like Promash. There are others, some are free open source.... My biggest problem is I don't have enough of the equipment so I am reliant on the stores hop measurements ...
#18
Posted 25 November 2009 - 11:59 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users