Homebrew Report #250967

[HomeBrewerDude]

Whipped up a batch last night.
I used rye for the first time ever and this should be full of hoppy goodness.

----------------
1 pound Flaked Rye
1 pound Belium Roast
1 pound Pale

7 pounds DME

1 ounce galana 60 minutes
1 ounce fuggles 60 minutes

1 ounce K goldings 10 minutes
1 ounce K goldings 1 minutes

OG 1.080

estimated abv 8 %

UPDATE
Wife just informed me that the lid blew off the bucket!

 

[DanJ]

I bought a 24-pk of Natural Light last night for a cool $11.25.



What can ya do; college....

Oberon's too expensive after all...

 

[RagingBITCH]

Oh noes! Natty Light! *barfs*

 

[DnetMHZ]

I bought a 24-pk of Natural Light last night

I'm sorry..

 

[HomeBrewerDude]

Originally posted by: DanJ
I bought a 24-pk of Natural Light last night for a cool $11.25.



What can ya do; college....

Oberon's too expensive after all...

I spent about 25 dollars making 2 cases of 8% beer.

 

[jagec]

Originally posted by: DanJ
I bought a 24-pk of Natural Light last night for a cool $11.25.



What can ya do; college....

Oberon's too expensive after all...

You a fratboy?

 

[DanJ]

Originally posted by: jagec

Originally posted by: DanJ
I bought a 24-pk of Natural Light last night for a cool $11.25.



What can ya do; college....

Oberon's too expensive after all...

You a fratboy?

LoL. No.

I'm poor enough; I'd rather not pay for friends as well.

 

[RaynorWolfcastle]

Hey I've brewed a couple of batches, and I was wondering if there was a way to estimate OG based on the amount of malt used? We've been sort of relying on the guy at the brew store to guide us so far but I'd like to have a little more control over the brewing.

 

[HomeBrewerDude]

Originally posted by: RaynorWolfcastle
Hey I've brewed a couple of batches, and I was wondering if there was a way to estimate OG based on the amount of malt used? We've been sort of relying on the guy at the brew store to guide us so far but I'd like to have a little more control over the brewing.

you can estimate the OG using software, just google it, but its better to just buy a hyrdrometer and take a reading. You also need a hydrometer to know the FG, which is impossible to calculate/estimate because there are too many factors that can affect the conversion of starch/sugars to alcohol.

 

[RaynorWolfcastle]

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle
Hey I've brewed a couple of batches, and I was wondering if there was a way to estimate OG based on the amount of malt used? We've been sort of relying on the guy at the brew store to guide us so far but I'd like to have a little more control over the brewing.

you can estimate the OG using software, just google it, but its better to just buy a hyrdrometer and take a reading. You also need a hydrometer to know the FG, which is impossible to calculate/estimate because there are too many factors that can affect the conversion of starch/sugars to alcohol.

I know how to measure it, and have a hygrometer that I've used I want to have better control of what my OG will be based on the amount of grain and extract I buy. What's happened so far is that the guy gives us a recipe for the mash based on what we ask him, then he crushes the grain for us and we take it home. We boil it in one pot and dilute down the extract into anopther pot and mix them into the fermenter when we finish (after hopping, obviously). I was just wondering if there's a way to estimate the OG based on the amount of grain and extract.

 

[Kipper]

Originally posted by: DanJ
I bought a 24-pk of Natural Light last night for a cool $11.25.



What can ya do; college....

Oberon's too expensive after all...

Should have gone with the 30-pack of Beast for $10.

 

[HomeBrewerDude]

Originally posted by: RaynorWolfcastle

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle
Hey I've brewed a couple of batches, and I was wondering if there was a way to estimate OG based on the amount of malt used? We've been sort of relying on the guy at the brew store to guide us so far but I'd like to have a little more control over the brewing.

you can estimate the OG using software, just google it, but its better to just buy a hyrdrometer and take a reading. You also need a hydrometer to know the FG, which is impossible to calculate/estimate because there are too many factors that can affect the conversion of starch/sugars to alcohol.

I know how to measure it, and have a hygrometer that I've used I want to have better control of what my OG will be based on the amount of grain and extract I buy. What's happened so far is that the guy gives us a recipe for the mash based on what we ask him, then he crushes the grain for us and we take it home. We boil it in one pot and dilute down the extract into anopther pot and mix them into the fermenter when we finish (after hopping, obviously). I was just wondering if there's a way to estimate the OG based on the amount of grain and extract.

ahh i misunderstood. Promash is the best software out that I know of. I haven't used it, but know a lot of people do.

 

[DanJ]

Originally posted by: MadCowDisease

Originally posted by: DanJ
I bought a 24-pk of Natural Light last night for a cool $11.25.



What can ya do; college....

Oberon's too expensive after all...

Should have gone with the 30-pack of Beast for $10.

Yea, the problem was it was a corner store so not a huge *cold* section 24 or 30 packs (was watching the Pistons game, needed to be cold). If it was Meijers or something like that I would have went with either a 30pk of Icehouse or High Life for $10. Or maybe a 28pk of Molson Canadian..but thats adding $5 or so.

 

[RaynorWolfcastle]

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle
Hey I've brewed a couple of batches, and I was wondering if there was a way to estimate OG based on the amount of malt used? We've been sort of relying on the guy at the brew store to guide us so far but I'd like to have a little more control over the brewing.

you can estimate the OG using software, just google it, but its better to just buy a hyrdrometer and take a reading. You also need a hydrometer to know the FG, which is impossible to calculate/estimate because there are too many factors that can affect the conversion of starch/sugars to alcohol.

I know how to measure it, and have a hygrometer that I've used I want to have better control of what my OG will be based on the amount of grain and extract I buy. What's happened so far is that the guy gives us a recipe for the mash based on what we ask him, then he crushes the grain for us and we take it home. We boil it in one pot and dilute down the extract into anopther pot and mix them into the fermenter when we finish (after hopping, obviously). I was just wondering if there's a way to estimate the OG based on the amount of grain and extract.

ahh i misunderstood. Promash is the best software out that I know of. I haven't used it, but know a lot of people do.

I'll check it out, thanks The issue I've been having so far is that out brews is that our OGs have been a little too low so far, maybe it's because we're not letting it boil long enough *shrug* (usually an hour or so) . I think I'll buy some iodine to test for starchiness, next time.

That sounds like a tasty beer you've got fermenting there

My friend and are waiting for our last batch to finish refermenting, I'm really excited about this one
Recipe is

---------------------
3kg Pale
350g Roasted
250g Caramel

1.5oz Northern @ 60
1.5oz Northern @ 30

2 liters dark roast coffee right before cooling
5 cups dextrose (for higher OG)

Dry English Ale Yeast

----------------
estimated ABV: 6%

I'll translate those quantities to imperial for you in a minute

 

[IamElectro]

Originally posted by: HomeBrewerDude
Whipped up a batch last night.
I used rye for the first time ever and this should be full of hoppy goodness.

----------------
1 pound Flaked Rye
1 pound Belium Roast
1 pound Pale

7 pounds DME

1 ounce galana 60 minutes
1 ounce fuggles 60 minutes

1 ounce K goldings 10 minutes
1 ounce K goldings 1 minutes

OG 1.080

estimated abv 8 %

I just bottled my batch of ale last week should be ready just in time for the 4th.

 

[HomeBrewerDude]

Originally posted by: RaynorWolfcastle

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle
Hey I've brewed a couple of batches, and I was wondering if there was a way to estimate OG based on the amount of malt used? We've been sort of relying on the guy at the brew store to guide us so far but I'd like to have a little more control over the brewing.

you can estimate the OG using software, just google it, but its better to just buy a hyrdrometer and take a reading. You also need a hydrometer to know the FG, which is impossible to calculate/estimate because there are too many factors that can affect the conversion of starch/sugars to alcohol.

I know how to measure it, and have a hygrometer that I've used I want to have better control of what my OG will be based on the amount of grain and extract I buy. What's happened so far is that the guy gives us a recipe for the mash based on what we ask him, then he crushes the grain for us and we take it home. We boil it in one pot and dilute down the extract into anopther pot and mix them into the fermenter when we finish (after hopping, obviously). I was just wondering if there's a way to estimate the OG based on the amount of grain and extract.

ahh i misunderstood. Promash is the best software out that I know of. I haven't used it, but know a lot of people do.

I'll check it out, thanks The issue I've been having so far is that out brews is that our OGs have been a little too low so far, maybe it's because we're not letting it boil long enough *shrug* (usually an hour or so) . I think I'll buy some iodine to test for starchiness, next time.

That sounds like a tasty beer you've got fermenting there

My friend and are waiting for our last batch to finish refermenting, I'm really excited about this one
Recipe is

---------------------
3kg Pale
350g Roasted
250g Caramel

1.5oz Northern @ 60
1.5oz Northern @ 30

2 liters dark roast coffee right before cooling
5 cups dextrose (for higher OG)

Dry English Ale Yeast

----------------
estimated ABV: 6%

I'll translate those quantities to imperial for you in a minute

that looks liek a good one too. no need to translate, i can ballpark it well enough . I have never dumped coffee in a beer, but that looks pretty good. Should have plenty of mouth.


OG's are really variable IMO. IF you are within .005 either way I wouldn't worry about it. IF you get a consistent discrepancy and you know everything like (water, grain, milling tolerance) are the same then you might be able to pin it down to mashing technique.

 

[HomeBrewerDude]

UPDATE
Wife just informed me that the lid blew off the bucket!

 

[RaynorWolfcastle]

Originally posted by: HomeBrewerDude
UPDATE
Wife just informed me that the lid blew off the bucket!

:Q, Wow, I've never has that happen to me; shouldn't the beer just spill over through the airlock in the worst case? That happened to me on this brew, it was no big deal I just had to clean up the fermenter and airlock and put it back into place

 

[Descartes]

Well, as I said in the other thread, I make my own wine, so I suffer from some of the same issues as my beer breathren. I've had a few bottles blow up on me due to reactivation of the yeast on residual sugar, but I let it run dry for my red wines. I'm bottling about 3 cases of Cabernet Sauvignon this weekend after I finish a simple wine rack I'm building.

If you have any extra bottles (or cases ) left over, feel free to send it my way for a taste test

 

[HomeBrewerDude]

Originally posted by: Descartes
Well, as I said in the other thread, I make my own wine, so I suffer from some of the same issues as my beer breathren. I've had a few bottles blow up on me due to reactivation of the yeast on residual sugar, but I let it run dry for my red wines. I'm bottling about 3 cases of Cabernet Sauvignon this weekend after I finish a simple wine rack I'm building.

If you have any extra bottles (or cases ) left over, feel free to send it my way for a taste test

something i might undertake this winter.....

 

[HomeBrewerDude]

Originally posted by: RaynorWolfcastle

Originally posted by: HomeBrewerDude
UPDATE
Wife just informed me that the lid blew off the bucket!

:Q, Wow, I've never has that happen to me; shouldn't the beer just spill over through the airlock in the worst case? That happened to me on this brew, it was no big deal I just had to clean up the fermenter and airlock and put it back into place

the airlock i guess got clogged with the krausen.... I will post again when i get home.

 

[RaynorWolfcastle]

Originally posted by: Descartes
Well, as I said in the other thread, I make my own wine, so I suffer from some of the same issues as my beer breathren. I've had a few bottles blow up on me due to reactivation of the yeast on residual sugar, but I let it run dry for my red wines. I'm bottling about 3 cases of Cabernet Sauvignon this weekend after I finish a simple wine rack I'm building.

If you have any extra bottles (or cases ) left over, feel free to send it my way for a taste test

I'm not sure it's a good idea to send homebrewed beer around. Because of carbonation it is necessary to referment in the bottle, thus there is always yeast in the bottles and nearly always residual sugar in the bottles so, having it shaking around in the back of a post office truck isn't the best idea, I don't think.

 

[Descartes]

Originally posted by: RaynorWolfcastle

Originally posted by: Descartes
Well, as I said in the other thread, I make my own wine, so I suffer from some of the same issues as my beer breathren. I've had a few bottles blow up on me due to reactivation of the yeast on residual sugar, but I let it run dry for my red wines. I'm bottling about 3 cases of Cabernet Sauvignon this weekend after I finish a simple wine rack I'm building.

If you have any extra bottles (or cases ) left over, feel free to send it my way for a taste test

I'm not sure it's a good idea to send homebrewed beer around. Because of carbonation it is necessary to referment in the bottle, thus there is always yeast in the bottles and nearly always residual sugar in the bottles so, having it shaking around in the back of a post office truck isn't the best idea, I don't think.

Freeze it and send it my way? j/k

 

[GagHalfrunt]

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle

Originally posted by: HomeBrewerDude
UPDATE
Wife just informed me that the lid blew off the bucket!

:Q, Wow, I've never has that happen to me; shouldn't the beer just spill over through the airlock in the worst case? That happened to me on this brew, it was no big deal I just had to clean up the fermenter and airlock and put it back into place

the airlock i guess got clogged with the krausen.... I will post again when i get home.

Wow, I've never seen a violent enough fermentation to clog the fermentation lock. Even using some super high original gravities and agressive yeasts there should be enough of a buffer between the krausen and the top of the bucket.

 

[HomeBrewerDude]

Originally posted by: GagHalfrunt

Originally posted by: HomeBrewerDude

Originally posted by: RaynorWolfcastle

Originally posted by: HomeBrewerDude
UPDATE
Wife just informed me that the lid blew off the bucket!

:Q, Wow, I've never has that happen to me; shouldn't the beer just spill over through the airlock in the worst case? That happened to me on this brew, it was no big deal I just had to clean up the fermenter and airlock and put it back into place

the airlock i guess got clogged with the krausen.... I will post again when i get home.

Wow, I've never seen a violent enough fermentation to clog the fermentation lock. Even using some super high original gravities and agressive yeasts there should be enough of a buffer between the krausen and the top of the bucket.

well, the lid was indeed blown off, not entirely, but the lid was definitely 'popped'.

I had kegged over a couple of batches of IPA the same day, and primed this batch with the dredges from BOTH of those carboys. My guess is that all that yeast exploded and my primary will be done in just a two more days, with secondary shortly there after.