Home Brewers

#726
#726
SamRebel35 said:
I've never done a Christmas brew before, but there is a recipe forum on homebrewtalk.com where you can find hundreds of recipes of different types of beer. They have all grain, partial, and malt extract recipes.
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Howdy Sam. I guess I'm thinking more of a just a good winter brew that's daring enough to remember but not so daring that no one can forget. Haha. I will give that site a look
 
#727
#727
Hopvol said:
My next brew is going to be something for winter. Either a stout/porter or winter warmer. Probably chocolate milk stout.
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Try the Stone Xocoveza for inspiration. Nice stout with a good bit of a nutmeg taste. If I was going to describe a "holiday stout" this would fall into that category.
 
#728
#728
xJesusx56 said:
Try the Stone Xocoveza for inspiration. Nice stout with a good bit of a nutmeg taste. If I was going to describe a "holiday stout" this would fall into that category.
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Ill have to give that one a try. I have my own recipe for a winter warmer and chocolate milk stout that I've been working on the past few years. Finally got them both where I like them. The winter warmer comes out almost 11% and has some sweet orange peel in it. The CMS I cant get enough of, I look at a mug of that stuff like a fat kid looks at chocolate cake. :lol:
 
#729
#729
Hopvol said:
Ill have to give that one a try. I have my own recipe for a winter warmer and chocolate milk stout that I've been working on the past few years. Finally got them both where I like them. The winter warmer comes out almost 11% and has some sweet orange peel in it. The CMS I cant get enough of, I look at a mug of that stuff like a fat kid looks at chocolate cake. :lol:
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Sounds delicious. Apparently the stone won their home brewers competition and has cinnamon, nutmeg, and chili and is supposed to be the "Mexican hot chocolate" of beers. Nutmeg def. overpowers the others but it is by no means a bad beers at all.
 
#731
#731
Got 6 gallons of English ipa fermenting. The aroma from the blow off tube smells great. Got 4 gallons of American ipa ready to drink as well.
 
#737
#737
orange parmejohn said:
What is cold crashing?
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Where you put the fermenter or secondary in the fridge (I do mine at 37 degrees f) to let the haze drop out of suspension. Helps to get clear beer, but if you're using extract, it probably won't matter. Your beer will probably be clear anyway without the cold crash.
 
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#739
#739
orange parmejohn said:
Sam what are your thoughts about brewing stouts from extract?
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I only ever did one batch of that. It wasn't dry malt extract, it was liquid. It tasted pretty good actually. Didn't save well, though. I had some left over about a year after I bottled it, and it just tasted like straight up alcohol. But they are good if you just drink them all within a couple of months.
 
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#745
#745
orange parmejohn said:
Wow the print out from brew store said 1-2. :/
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You won't hurt anything by leaving it a week or two extra. I do recommend checking the gravity to make sure it fermented all the way. You can't just assume that since the bubbles in the airlock stopped that fermentation is done. If it has only been 2 weeks, but you are at the gravity reading you were shooting for, then it is done.
 
#746
#746
SamRebel35 said:
You won't hurt anything by leaving it a week or two extra. I do recommend checking the gravity to make sure it fermented all the way. You can't just assume that since the bubbles in the airlock stopped that fermentation is done. If it has only been 2 weeks, but you are at the gravity reading you were shooting for, then it is done.
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I'm not brewing from a brew recipe, just easy ale recipe so I'm not sure what gravity I'm shooting for. I'm doing a 1 gal batch with Pilsen DME, mt hood hops, and Munson yeast. Any idea? I don't oven know what kind of beer I'm making. Haha.
 
#747
#747
orange parmejohn said:
I'm not brewing from a brew recipe, just easy ale recipe so I'm not sure what gravity I'm shooting for. I'm doing a 1 gal batch with Pilsen DME, mt hood hops, and Munson yeast. Any idea? I don't oven know what kind of beer I'm making. Haha.
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Lol. I have no idea what you made either. I'm sure it will turn out good, though. If you aren't sure about the gravity, then for this batch I would definitely let it ferment for at least 3 weeks just to make sure. Generally speaking, the longer in the fermenter, the better your beer will be (provided the fermentation temps were stable and in the correct range). Next time you brew a batch, you should try to take a gravity reading when the wort is at pitching temperatures (This will be your Original Gravity or "OG"). If you have an idea of what kind of alcohol content by volume your recipe is designed for, you can back out what your final gravity is supposed to be from online gravity calculators. Then when you check the gravity after you think the fermentation might be done, if it lands at or pretty near the final gravity you expected, then it is reasonable to assume that the fermentation is complete.
 
#748
#748
Yeah I really started this batch unprepared. I went to brew shop tired after a long day of work and said I want my first batch to please my domestic beer drinking friend and just took what he gave me, not thinking to ask more questions. I pitched Friday night and had good activity in the airlock until Sunday morning when it slowed then stopped by the evening. Should I be concerned? I don't know what temp I'm fermenting in but it is pretty steady, I believe.
 
#749
#749
orange parmejohn said:
Yeah I really started this batch unprepared. I went to brew shop tired after a long day of work and said I want my first batch to please my domestic beer drinking friend and just took what he gave me, not thinking to ask more questions. I pitched Friday night and had good activity in the airlock until Sunday morning when it slowed then stopped by the evening. Should I be concerned? I don't know what temp I'm fermenting in but it is pretty steady, I believe.
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I don't think there is any reason for concern. You know it was fermenting because there was airlock activity. But when the airlock stops, that doesn't necessarily mean fermentation is done. Always let it ride for a few weeks. As far as temp is concerned, if you are doing an ale, most strains of yeast are right at home in ambient temps in the mid 60's. Keep in mind that the temperature in the bucket can be as much as 7 degrees (f) warmer than the ambient temps. So if you put your fermenter in a room that is 70, your yeast might develop some slight off flavors because it is probably fermenting closer to 77 degrees. A dark closet usually works for me.
 
#750
#750
Thanks Sam, I hope my noob questions aren't a bother for you. What is the best device for bottling out of a fermenting bucket?
 
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