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what is everyone brewing?

Discussion in 'Homebrewing' started by cvisinho, Feb 24, 2013.

  1. hoarder23

    hoarder23 Well-Known Member

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    I'm bottling a Farmhouse Saison when i get home and hopefully unpacking this bad boy to brew up the next batch which will either be a double IPA or possibly one of the kiwi kits from northern brewer.

    [​IMG]
     
  2. Onurnez

    Onurnez Well-Known Member

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    So I know this is an old thread, but I need some home brew advice.

    Just finished up my first batch last Friday 1/3/14. Nut Brown Ale and everything went fine up until fermentation(I think). I placed the brew in a brew bucket with the airlock on top filled 1/2 with water/sani. It's sitting up stairs in a room that is not being used and the temp seems to be around 71F. The issue is, I haven't seen the slightest movement(bubbles) out of the airlock yet. Should I be worried that my yeast is dead, or is it too early to tell?

    Also, when should I think about moving it to the second fermentation glass carboy? I have read that when you notice that there is no more movement from the airlock that this would be a good time to move to secondary, but I haven't seen any movement at all.

    Any help would be great, if ^ doesn't make any sense, please let me know and I will try to explain better.
     
  3. disc0monkey

    disc0monkey All right. I believe ya. But my Tommy Gun don't!

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    what yeast did you use? I just finished a newcastle clone so we should have similar results.

    i fermented at 65* and shook the carboy on days 4,5,6,7,8. then let it settle for then next seven days.

    At 71* you should have lots of action!

    another common issue is the brew bucket hasn't sealed properly so it seems like nothing is happening. peek inside the airlock hole and see if a krausen has formed
     
  4. medusa1066

    medusa1066 Well-Known Member

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    What temperature was the wort when you put your yeast in (pitching)? What yeast? Expiration date? Check your current gravity reading and compare it to the initial, as this is the most reliable method of fermentation progress.
     
  5. Onurnez

    Onurnez Well-Known Member

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    Thanks for the replies guys. I am good, I was just worrying too much. I racked yesterday and found that my gravity reading was 1.020, which I think is right on time. I will be bottling in about 4-5 days! :yay:

    Again, thanks for the help!
     
  6. tx_shooter

    tx_shooter Trying to Spread Common Sense and Rational Thought

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    How long of a fermentation did you have for this beer? I know a lot of people have stopped racking to a secondary if it is less than 3-4 weeks. Now I do not rack off the yeast unless the beer is left in the carboy for dry hopping or conditioning past the one month mark. Just asking.
     
  7. Onurnez

    Onurnez Well-Known Member

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    I emailed my local home-brew shop(the mom and pop that I bought my supplies from). I am doing what he is advising me to do. His response to my issue was, "Make sure the Lid is on Tight all the way around. By now the Beer should be ready to move to the secondary.
    Go ahead and transfer the beer into the secondary and take a gravity reading. This will let you know what is going on. I hope you took an Original Gravity reading, that way you will see any change.
    After you transfer the beer into the secondary, with the airlock in place, tip the carboy on its corner and swirl the beer really good. This will bring and Co2 up to the top and blow out the air.
    If the gravity is the same as the starting gravity OG then yes, you will need to get another yeast going ASAP."

    I also emailed him my gravity reading and he said I was right on and to bottle in 4-5 days.
     
  8. disc0monkey

    disc0monkey All right. I believe ya. But my Tommy Gun don't!

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    I only use a secondary if i want to dry hop or if the yeast doesn't flocculate very well, as then it will clear the beer very well. if its clear in the primary its lots of work and risk for no real benefit. you can/should keep the beer in there for 3-4 weeks.
     
  9. Smashing

    Smashing Well-Known Member

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    Wow - in 11 days you brewed, fermented, secondary and bottled?? That's a lot of work in a short amount of time. I tend to let my regular brews go 2-4 weeks fermentation, 5 days dry hop(if called for) and then in the keg. I haven't seen my carboy in a long time.
     
  10. cvisinho

    cvisinho [OP] Well-Known Member

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    If anyone tries the new bacon beer from northern brewer let us know how it came out.
    Im skeptical.
     
  11. Onurnez

    Onurnez Well-Known Member

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    I will have to let you know, that it's in the fridge and damn good too.
     
  12. MJS

    MJS Taco Time

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    For "Super Brew Sunday" im making a Rye-Wheat IPA based on a Rye-Wheat beer I made that summer. A friend is coming over and brewing a Doppelbock at the same time.
    Hop in the Saddle

    American IPA (14 B)

    Type: All Grain
    Batch Size: 5.50 gal
    Boil Size: 7.43 gal
    Boil Time: 60 min
    End of Boil Vol: 6.76 gal
    Final Bottling Vol: 5.50 gal
    Fermentation: Chico Clean Fermentation

    Date: 02 Feb 2014
    Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
    Efficiency: 72.00 %
    Est Mash Efficiency: 85.1 %
    Taste Rating: 29.0

    Taste Notes: untasted

    Ingredients Amt Name Type # %/IBU
    5.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
    4.00 gCalcium Chloride (Mash 60.0 mins)Water Agent2-
    8.0 ozRice Hulls (0.0 SRM)Adjunct33.7 %
    5 lbs 8.0 ozPale Malt (2 Row) US (2.0 SRM)Grain440.7 %
    3 lbs 12.0 ozGerman Rye Malt (2.5 SRM)Grain527.8 %
    3 lbs 12.0 ozWhite Wheat Malt (2.0 SRM)Grain627.8 %
    1.00 ozCentennial [8.70 %] - Boil 60.0 minHop724.8 IBUs
    0.50 ozAmarillo [8.80 %] - Boil 15.0 minHop86.2 IBUs
    0.50 ozCentennial [8.70 %] - Boil 15.0 minHop96.2 IBUs
    0.50 ozAmarillo [8.80 %] - Boil 10.0 minHop104.5 IBUs
    0.50 ozCentennial [8.70 %] - Boil 5.0 minHop112.5 IBUs
    1.0 pkgAmerican Ale (Wyeast Labs #1056) [125.00 ml]Yeast12-
    1.00 ozAmarillo [8.80 %] - Dry Hop 7.0 DaysHop130.0 IBUs

    Gravity, Alcohol Content and Color

    Est Original Gravity: 1.060 SG
    Est Final Gravity: 1.012 SG
    Estimated Alcohol by Vol: 6.2 %
    Bitterness: 44.2 IBUs
    Est Color: 4.1 SRM
    Measured Original Gravity: 1.054 SG
    Measured Final Gravity: 1.011 SG
    Actual Alcohol by Vol: 5.6 %
    Calories: 179.4 kcal/12oz

    Mash Profile

    Mash Name: Single Infusion, Medium Body
    Sparge Water: 4.81 gal
    Sparge Temperature: 168.0 F
    Adjust Temp for Equipment: TRUE

    Total Grain Weight: 13 lbs 8.0 oz
    Grain Temperature: 65.0 F
    Tun Temperature: 65.0 F
    Mash PH: 5.20
    Mash Steps Name Description Step Temperature Step TimeMash InAdd 18.94 qt of water at 165.2 F150.0 F60 min
    Sparge: Fly sparge with 4.81 gal water at 168.0 F
    Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

    Carbonation and Storage

    Carbonation Type: Keg
    Pressure/Weight: 8.72 PSI
    Keg/Bottling Temperature: 35.0 F
    Fermentation: Chico Clean Fermentation

    Volumes of CO2: 2.4
    Carbonation Used: Keg with 8.72 PSI
    Age for: 7.00 days
     
  13. Jib Bandits

    Jib Bandits Pork eating crusader. An "infidel".

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    Somebody's been using BeerSmith haha. Sounds good though, I've been wanting try a rye beer for a while. Maybe my next batch...
     
  14. Jib Bandits

    Jib Bandits Pork eating crusader. An "infidel".

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    As far as what I've got brewing lately.. A black IPA is sitting in secondary getting dry hopped. Probably bottle tomorrow. I have coffee milk stout that's ready for a secondary with coffee beans soon, and then I just brewed a cream ale that I'm trying to do a lager yeast on; first attempt at lagering.. I usually try to have 3 different batches fermenting in a cycle so I can always keep my fridge stocked!

    What's in the fridge - barrel aged double chocolate stout, a ridiculously tasty Guinness clone, and a blackberry honey hefeweizen.
     
  15. MJS

    MJS Taco Time

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    Yep :notsure:
     
  16. disc0monkey

    disc0monkey All right. I believe ya. But my Tommy Gun don't!

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    ImageUploadedByTapatalk1391563151.523733.jpg
    My latest stout
     
  17. Smashing

    Smashing Well-Known Member

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    Kegging my latest IPA this afternoon. Here it is sitting outside prechilling/cold crashing

    [​IMG]
     
  18. tx_shooter

    tx_shooter Trying to Spread Common Sense and Rational Thought

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    I do enjoy this time of year being able to cold crash outside. My wife and I cut up and started a strawberry wine tonight. Currently doing research/drinking for a vanilla porter.
     
  19. afd23a

    afd23a Well-Known Member

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    I have a Northern Brewer world wide lager in secondary and maibock about to got to secondary in my basement right now. I really like being able to make lagers this time of year.:D
     
  20. Smashing

    Smashing Well-Known Member

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