Homebrew Report #250979

[HomeBrewerDude]

more brewing today.


10 gallons
7 pale malt
1 carapils malt
1 biscuit malt
mashed at 151 for 3 hours
sparged at 170 --> 6 gallons 1.051

7# light LME
Nugget hops at 60
Saaz hops at 5, and 2

pitched ontop of yeast cakes from batch in last report. Should go bonkers.

EDIT: yep, the beer was going bonkers this morning.

UPDATE: primary fermentation was done in 24 hours. (rather than the usual 4-6 days)

I tasted a small sample on racking it over, and its got some potential.

Update: 5 days ago, this beer was really dissappointing.., there was a sulfar aroma, presumably due to autolysis of the yeast and the fact that that primary was done in 48 hours so I racked it over to secondary (too soon in hindsight). Furthermore, there beer just didn't have much flavor.... I was way bummed.

BUT beers age, and this one was no exception. NOW the beer tastes pretty darn good. The sulfar aroma has completely gone away, and the beer has picked up just enough flavor from carbonation to make it really drinkable.

 

[HomeBrewerDude]

In theory, this beer should have barely noticeable alcohol, moderate body, light color with a white creamy and persistent foam. The flavor profile will (hopefully) start slightly sweet, perhaps a bit vinous, and then transition quickly to the spicy hop goodness of Saaz, and finishing with a lingering and mild bitterness that will leave the tongue wagging for more.

 

[meltdown75]

:music: i like :beer:, it makes me a jolly good fellow :music:

Hellooooooooo Wisconsin

 

[40Hands]

post pics of obvious beer belly.

mines growing a little too quickly but I :heart: :beer:

keep up the good work.

 

[broon]

So you've finally gone all grain?

 

[HomeBrewerDude]

Originally posted by: broon
So you've finally gone all grain?

oh no. i left out that i added 7 # LME.


but basically did all grain for the first half.

 

[broon]

Originally posted by: HomeBrewerDude
but basically did all grain for the first half.

Why not go all the way? If you already have the equipment and are doing partial mashes, why not quit the extract? It saves you some $$$.

 

[white]

i hope you used a blowoff tube.

what kind of yeast did you pitch onto?

what style are you aiming for?

 

[HomeBrewerDude]

Originally posted by: broon

Originally posted by: HomeBrewerDude
but basically did all grain for the first half.

Why not go all the way? If you already have the equipment and are doing partial mashes, why not quit the extract? It saves you some $$$.

Well, I am moving in that direction. Always hesitated at the extra time requirement of all grain, but have been experimenting with my last two batches. I suppose its not as bad as I imagined. Last night, I started the mash right before I grilled up burgers so it wasn't too much more work.

I borrowed my neighbors picnic cooler mash tun, and it handled 9 lbs grain just fine, worked really well actually. Though, 12 pounds is probably the limit. I Will probably put together my own mush-tun this summer.

 

[HomeBrewerDude]

Originally posted by: white
i hope you used a blowoff tube.

what kind of yeast did you pitch onto?

what style are you aiming for?

i should have but i didn't.

I will have a bit of a mess to clean up tonight, but thats what basements are for IMO.

it was White Labs London Ale Yeast.... never used it before, but its supposed to be pretty clean flavor.

 

[HomeBrewerDude]

UPDATE: primary fermentation was done in 36-48 hours. (rather than the usual 4-6 days)

I tasted a small sample on racking it over, and its got some potential.

 

[HomeBrewerDude]

Update at top

 

[CRXican]

sounds like you don't really know what you're doing

 

[HomeBrewerDude]

Originally posted by: CRXican
sounds like you don't really know what you're doing

lol