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Discussion in 'Homebrewing' started by loebrygg, Nov 1, 2017.
Two year old RIS
First pour of my Munich Dunkel. Brewed 8+ gallons of 8.8% Dopplebock a month ago. Boiled 2 gallons of water and sealed it up in a keg. Bubbled CO2 through the liquid out forcing any oxygen out the PRV. Crashed it for 24 hours with the lagering beer. Gave it another good CO2 blowout, added gelatin, then racked 3 gallons of Dopplebock onto it. Another blowout to mix and purge. 2 days on gas, clear as glass, chestnut color, malty, toasted biscuits, burnt sugar, caramelized figs, crisp balanced finish. Needs a few more days on gas and lagering to take out a little of the rough edges, and fully carb.
Hey guys, it's been a while! Been busy as hell lately and haven't had much time to spend on here.. my wife and I have been drinking on a simple batch of hefeweizen. 75% wheat, 25% pilsner, hopped to around 10 IBU. Fermented with an Ayinger dunkelweisse strain that I harvested. Fermentation threw out a LOT of sulphur (as do most weizen strains), and was a bit worried with this one. It has since dissipated and is tasting great! Lots of banana/clove and smooth, creamy mouthfeel.
I also just tapped a simple Hefeweizen.
Enjoying the fruits of my October labor which include a porter with coconut/coffee/cacao nib additions, a rye-based IPA featuring a heavy dose of galaxy in the dry hop, and a big 'ole stout with coffee and vanilla beans added in secondary. Everything is tasting great! Cheers ya'll.
Not as exciting as everyone else, relocated in the summer and had to rebuild inventories. This month will be me finishing off a Bell's Two Hearted clone that has passed its prime due to bad inventory management on my part. I also have a basic ESB waiting to be consumed, probably another week or two in conditioning and that one will be ready.
After way tooooomuch time on call I started with a smoked magik followed by a Belgian dark strong followed by an Irish stout. And finishing with a the Burton ale!!!
@TheBeerery the heads on your beer pics are perfect. Nice job.
First beer I've brewed in about 7 months. This was just a simple extract DIPA I made to dial in my NG Blichmann Hellfire Burner. It's hopped with Citra, Centennial, and El Dorado, and dry-hopped with the same.
Hey, good seeing you back again. Stirs me to make your house pale.
Ha, thanks. It's been a crazy half a year. I'm hopeful I can find the time to brew again soon, will be an Imperial Cherry Vanilla Milk Stout, basically the beer version of a Cherry Cordial
Starting off with Mexican Lager... and Emoji Movie...
Then onto Dopplebock... and Bad Moms...
Well this sucks. I was hoping to enter this irish red in the comp but it came out a little salty. I think my scale made me add too much minerals because i wouldn't think 3 grams gypsum,6 grams chloride and 2 grams epsom in ro water would do that.
Drinking on some pale ale that came in at 6%. Tried rakau hops for the first time and they work well with the citra, simcoe, and Amarillo!! Really pleased with this recipe.
First attempt at a New England style IPA. Brewed with Columbus, Centennial, Simcoe, and Amarillo. Was very tasty but just need to work on the color for the next go around.
Good that it was tasty! I think about color a lot. What are looking for next time? Something lighter and brighter? Any idea on what changes you'll make next time?
Drank a Pumpkin Buffalo Sweat clone last night and though carbonation was low it was still super tasty. Should be fully carbonated by next weekend and ready for Thanksgiving.
Listened to the recommendations on here about Pumpkin beers and went with a smaller amount of the pumpkin spices than what was in the original recipe while giving it a regular dose of 1 cinnamon stick/1 vanilla bean and I think it turned out quite well! Not overpowering pumpkin like a lot of pumpkin beers I've had in the past.
Yep, I'm looking for something light and brighter. Still a noob homebrewer(only done 2 batches) so I used dry malt extract for it. I think there could be three reasons why it was a bit dark:
1. The ingredients I bought were for a 5 gallon batch and called for 6 lbs of extra light DME. However, the kettle I have is only 5 gallons so I did a 3 gallon batch and added about (eye balled it) 4 lbs of DME. Could possibly be not enough DME?
2. I also added the DME at the beginning of the boil. I've been reading it's better to add half of it in the beginning of the boil and the rest of it near the end of the boil to get a lighter color. I may try that next time as well.
3. We also fucked up the auto-siphon part (it wouldn't work) so we did a careful pour from the carboy to the bottling bucket but a lot of trub was brought over. That may have brought upon the darker color.
Everything you said makes sense. I did two extract batches before moving to all-grain. There probably are methods to improve color with extract but I can only say that my colors seem to improve after moving to all-grain.
Dopplebock on my day off doing home projects. Big toasted biscuits, burnt sugar, prunes, balancing bitterness. Need to stay out of it a few more weeks so it can really shine.
Porter made with homegrown hallertau mittelfruh hops and kolsch yeast.
Zero head retention unfortunately, I think my mash temp was way off as the thermometer I had to use turns out to be somewhat inaccurate and is now in the bin. I had to use it as a backup as I also managed to break my proper one on brewday
Tastes pretty good at least
I’m on a bit of a bender tonight. Here is my 3 from the night.
Drinking my NEIPA v2. Citra, Galaxy, Denali, Eldorado with London 1318
Just tapped a Red IPA in its second iteration - it is a basic IPA grist of 2 row, Munich and Crystal 40 with a touch of black malt to give it some deeper color. I'd like to see some deeper reds - mostly this beer is brown. Anyone have any hot tips on how to achieve a nice light red color without using beet juice or anything like that?
Hopped (yes even in the kettle) with Citra and Mosaic* exclusively and equally.
*(looking back this is essentially a Freshly Squeezed clone)
Used Wyeast 1450. Lots of nice fruity (not citrusy) aroma and flavor on top of a moderate malt backbone.
What fermenter is that? Chapman? Great head btw
In my experience bottling NEIPAs, light colors can be very hard to hit. There seems to be some consensus that this style is rather sensitive to oxidation and color can darken up really quickly, much like taking a bite of an apple and letting it sit for a few minutes. Its pretty much impossible to avoid with conventional bottling methods.
This was one of the big reasons I decided to switch to kegging - but FWIW, if it tastes good, the color is definitely a secondary factor!
@thebriansmaude I think it looks real nice. I do see red in there. It's deep red but still red. What if you dropped the black malt?
@Curmudgeon , the pic definitely shows some red tones, which I like, but you have to look at it from the right angle I would love to figure out what is causing that and amplify it.
I read that black malt in small amounts should cast some ruby tones (which is why I added it) If I recall, this beer is about 12 SRM, and without the black malt it would have been more like 7 or 8. Would be curious to see if it would have any red from just the crystal and munich, because I would love it to be lighter AND redder!
According to Beersmith, it might be roasted barley that you want, rather than black malt:
"The key malt for a red ale, however, is roast barley which is added in very small quantities for coloring. It is the roast barley (not black patent malt or chocolate malt) that gives an Irish Red its traditional deep red color. Care must be taken to add just enough to color the beer, as you don’t want the roasted flavor to be a major component for flavoring. For 5 gallons, as little as a few ounces is sufficient to color the beer."
@marknu1 : aha! that is exactly what I was looking for. I read black malt from Mosher describing the same thing, use a few ounces. My beer only had 2.5 ounces or so...
Needs a few more days on gas. Oat pale 40% 2 row, 40% Vienna 20% rolled oats. Fermented with Chico. Hopped with galaxy, azacca, and Waimea. Very good imho.
Started with a Pilsner pale with 6 oz simco DH, then onto one of my favorite rotation brews, Irish stout dry.
U bottle or keg? Seems like you always got something different to drink. I'm the only drinker in my house and I only have two taps so I'm always pushing through kegs unless I have friends over.
Debuting a new pilsner tonight. Going bold. 5% caramunich, 35ibus with a triple hopping schedule. Malty hoppy goodness.
This must be your version of an IPA.
Looks like an SS Brew Tech Brew Bucket.
I'm mildly surprised to see you using a c-malt.