Home Brewers

#776
#776
Sam my mystery ale I mentioned tastes pretty delicious. My generosity with the hops makes it bitey but I hope that calms a little in carbonation. The sweetness that the English ale yeast gives it is a nice contrast.
 
#777
#777
orange parmejohn said:
Maybe I have my wires crossed but is cold conditioning and what Sam calls cold crashing the same thing? And I've just read opinions about secondary fermenting which is worth nothing. For me, its a matter of equipment. I'm buying as I go.
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They are similar. Cold crashing is when you refrigerate your primary or secondary fermenter. I cold crash the primary and rack straight to the bottling bucket from there. Very clear (not quite commercial clarity). And then cold conditioning is when you condition the individual bottles in the refrigerator. It is the same goal as cold crashing the primary or secondary. It knocks down a good bit of the suspended particulate to reduce the haze.
 
#779
#779
orange parmejohn said:
Sam my mystery ale I mentioned tastes pretty delicious. My generosity with the hops makes it bitey but I hope that calms a little in carbonation. The sweetness that the English ale yeast gives it is a nice contrast.
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Glad you enjoy it. Looks like I'm going to have somewhat of a mystery ale on my hands as well.
 
#781
#781
SamRebel35 said:
Actually, now that you said it, I think the yeast was English ale yeast, not London ale. No clue what difference that would make.

And this is my first time using a base malt other than marris otter. I do use beersmith, but this was just a recipe I found in a book and just followed it. Can't remember what the ibu's were supposed to be exactly, but it is a bit lower than the ipa recipe I've used before. I guess I'm just more surprised at the pilsner qualities of it. I was expecting something along the lines of Shipyard ipa, and it isn't even close. I must have mischatachterized Shipyard as an English ipa.
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Shipyard is an English IPA. You may want to search online for a Shipyard clone or even contact them. I've done that several times. Some brewers have no problem sharing their recipes others are a little more secretive but it doesn't hurt to ask for tips.
 
#782
#782
orange parmejohn said:
Maybe I have my wires crossed but is cold conditioning and what Sam calls cold crashing the same thing? And I've just read opinions about secondary fermenting which is worth nothing. For me, its a matter of equipment. I'm buying as I go.
Click to expand...

Yeah cold crashing is nothing more than chilling the beer and letting it sit refrigerated for a while. Nothing wrong with buying as you go. You will hear many different opinions when it comes to home brewing. Everyone has different methods. Back when I started home brewing it was considered a rule to use a secondary but now days alot of home brewers will tell you a secondary isn't necessary and it isn't. However IMO it will greatly improve your beer. I hear experienced brewers at our home brew club meetings all the time tell new brewers not to worry about a secondary but those same people comment on how clean my beers are.
 
#783
#783
Hopvol said:
Yeah cold crashing is nothing more than chilling the beer and letting it sit refrigerated for a while. Nothing wrong with buying as you go. You will hear many different opinions when it comes to home brewing. Everyone has different methods. Back when I started home brewing it was considered a rule to use a secondary but now days alot of home brewers will tell you a secondary isn't necessary and it isn't. However IMO it will greatly improve your beer. I hear experienced brewers at our home brew club meetings all the time tell new brewers not to worry about a secondary but those same people comment on how clean my beers are.
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Clean beer will ALWAYS be a goal for me so I will secondary ferment next batch.
 
#784
#784
Do you guys know anything about working at breweries as far as pay and opportunity for advancement? New Belgium is building a huge brewery down the road from me.
 
#785
#785
orange parmejohn said:
Do you guys know anything about working at breweries as far as pay and opportunity for advancement? New Belgium is building a huge brewery down the road from me.
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I've never worked at one, but I've looked into it as a part time thing. If you don't have any experience, then you'll probably start out as a work mule hauling grain bags, sweeping and mopping, and cleaning out tanks and other equipment. Probably won't pay more than $12 per hour depending where you are. No clue about advancement opportunities.
 
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#786
#786
SamRebel35 said:
I've never worked at one, but I've looked into it as a part time thing. If you don't have any experience, then you'll probably start out as a work mule hauling grain bags, sweeping and mopping, and cleaning out tanks and other equipment. Probably won't pay more than $12 per hour depending where you are. No clue about advancement opportunities.
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thanks Sam.
 
#787
#787
I have a question and need to know if I'm crazy. After ferment, I tried my beer and it had a sweet beginning until the hop storm followed which was a good match to me. So I primed for 9 days and popped one of the Grolsch bottles and poured. Beautiful pour and head in the glass but the sweetness was completely missing and the beer tasted awful. Put it in the fridge and have sipped every day since Monday. Tonight I sipped and the sweetness suddenly back and beer actually pretty tasty. Tastes like a pissed off domestic. Is the sweet note return just my palate messing with me? It was def not in the beer Mon Tues or Wed.
 
#789
#789
Sam you and HV need to drop whatever it is you are doing and answer my dang questions or you guys will be responsible for bad beer.
 
#791
#791
orange parmejohn said:
Sam you and HV need to drop whatever it is you are doing and answer my dang questions or you guys will be responsible for bad beer.
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Lol. I think you're probably looking for a range between 1.040 and 1.048. People think stouts are high in alcahol, but they're relatively low. You're looking for a final gravity in the range of 1.008 to 1.014. This will give you an alcohol by volume between 3.5% and 4.5%. Also, they should be relatively low in the carbonation department as well.
 
#792
#792
SamRebel35 said:
Lol. I think you're probably looking for a range between 1.040 and 1.048. People think stouts are high in alcahol, but they're relatively low. You're looking for a final gravity in the range of 1.008 to 1.014. This will give you an alcohol by volume between 3.5% and 4.5%. Also, they should be relatively low in the carbonation department as well.
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Thanks dude. When should I add chocolate. I have a big bar of 90% cocoa.
 
#796
#796
orange parmejohn said:
Hey that's a valid question. Which doesn't matter now because I made a rookie mistake and cracked my thermometer and got beads and glass in the wort during cool down. :/
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I think the "lol" was him interpreting your post as a falic innuendo.

That sucks about the thermometer. I use a digital for that very reason. Buy a paint straining bag and use it to filter your wort if you haven't already pitched yeast.
 
#797
#797
SamRebel35 said:
I think the "lol" was him interpreting your post as a falic innuendo.

That sucks about the thermometer. I use a digital for that very reason. Buy a paint straining bag and use it to filter your wort if you haven't already pitched yeast.
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Yeah I thought about straining with the grain bag but I wasn't sure what the bb's in the thermometer were made of.
 
#799
#799
orange parmejohn said:
Do you guys know anything about working at breweries as far as pay and opportunity for advancement? New Belgium is building a huge brewery down the road from me.
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I have a few friends that work in commercial breweries. Your not going to walk in and get a job brewing with no experience in a commercial brewery unless you have a degree in brewing and even then it is tough without experience. There's alot of really good homebrewers that would jump at the opportunity of working at a commercial brewery if it were easy, myself included. Most commercial breweries will want formal training and experience. You can get a low level, low paying position and hope to work your way up.
 
#800
#800
orange parmejohn said:
Sam you and HV need to drop whatever it is you are doing and answer my dang questions or you guys will be responsible for bad beer.
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Lol, sorry I dont come over to VN much. I'll try to check this thread more.

It's hard to say exactly what happened in your bottles. When bottle carbing, the taste will change dramatically in the first 1-3 weeks. I typically try to wait at least three weeks before trying bottled beer.

The gravity your looking for on a stout will depend on the type of stout. If its a plain stout like say Guinness the gravity should be low. If its a big imperial stout you want a very high gravity. What kind of stout are you brewing?
 
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