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Posted: 2/14/2014 7:42:09 AM EDT
[#1]
Well, either the first beer I made got better (conditioning), or the taste is growing on me, or both.
In any case I decided to try out the second kit that came with my christmas gift: Mr. Beer Kit #2 Czech Pilsner. I've decided that using this low grad equipment will let me better appreciate the difference if and when I finally upgrade (probably going to wait until after I have a bigger place to live.)  |
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Posted: 2/14/2014 9:18:53 AM EDT
[#2]
We need more info about your Czech pilsner. This beer should be a lager style beer. What yeast? What temp do you plan on fermenting it at? Are you going to cold condition it, and if so, how long?
Anyone who has never brewed up a batch that tasted like shit the first time they tried it, put your s/n here. |
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Posted: 2/14/2014 10:42:31 AM EDT
[#3]
Quote HistoryQuoted: We need more info about your Czech pilsner. This beer should be a lager style beer. What yeast? What temp do you plan on fermenting it at? Are you going to cold condition it, and if so, how long? Anyone who has never brewed up a batch that tasted like shit the first time they tried it, put your s/n here. This time I have a temperature controller and a heater and am keeping my apartment cold. Given the temperature range specified by the yeast I was afraid to go low and try to larger it and the beer not fermenting. I don't really like lagers anyway, so Its not important for me to nail the taste on the style, I just don't want it to take like apple like the last one. Because of this, I'm keeping the temperature at 68.Cold conditioning it? I got more bottles this time, so that is a possibility. The last one I just drank early to get rid of it (and thus, try again) and also to see how it gets better with time in the fridge (which I believe it did). |
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Posted: 2/14/2014 11:53:30 AM EDT
[#4]
Quote HistoryQuoted:
The yeast is whatever comes with the kit (just coopers ale yeast?). Says to ferment it between 68-75. Last time it got hot here and the beer got too warm (about 80F). This time I have a temperature controller and a heater and am keeping my apartment cold. Given the temperature range specified by the yeast I was afraid to go low and try to larger it and the beer not fermenting. I don't really like lagers anyway, so Its not important for me to nail the taste on the style, I just don't want it to take like apple like the last one. Because of this, I'm keeping the temperature at 68.
Cold conditioning it? I got more bottles this time, so that is a possibility. The last one I just drank early to get rid of it (and thus, try again) and also to see how it gets better with time in the fridge (which I believe it did).
Buy fresh yeast. I prefer the liquid yeasts (Wyeast or White Labs). Having fresh, viable yeast and keeping them happy by fermenting at the proper temperature are two of the most important parts of brewing IMO. |
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Posted: 2/14/2014 12:08:30 PM EDT
[#5]
Quote HistoryQuoted: Buy fresh yeast. I prefer the liquid yeasts (Wyeast or White Labs). Having fresh, viable yeast and keeping them happy by fermenting at the proper temperature are two of the most important parts of brewing IMO. Quote HistoryQuoted: Quoted: The yeast is whatever comes with the kit (just coopers ale yeast?). Says to ferment it between 68-75. Last time it got hot here and the beer got too warm (about 80F). This time I have a temperature controller and a heater and am keeping my apartment cold. Given the temperature range specified by the yeast I was afraid to go low and try to larger it and the beer not fermenting. I don't really like lagers anyway, so Its not important for me to nail the taste on the style, I just don't want it to take like apple like the last one. Because of this, I'm keeping the temperature at 68.Cold conditioning it? I got more bottles this time, so that is a possibility. The last one I just drank early to get rid of it (and thus, try again) and also to see how it gets better with time in the fridge (which I believe it did). Buy fresh yeast. I prefer the liquid yeasts (Wyeast or White Labs). Having fresh, viable yeast and keeping them happy by fermenting at the proper temperature are two of the most important parts of brewing IMO. Right now I'm just doing basic stuff with the bare minimum as I don't have allot of money or room in my apartment to do much more. I realize the challenges and possibly problems associated with this philosophy, but am just having fun with it right now. I'm hoping this will give me some experience and some knowledge of how things taste when they are "good enough", and how things taste when you do it with better ingredients, better equipment and better knowledge (I'm still learning the ropes, going to buy that "how to brew" book eventually ).That way I'll have 3 data points of taste: 1) Bare minimum home brew. 2) Better equipment, ingredients, and knowledge home brew (which I plan to do later), 3) Store bought craft beer (which I've had PLENTY of ). |
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Posted: 2/14/2014 12:30:59 PM EDT
[#6]
Quote HistoryQuoted:
I will consider it in the future. Right now I'm just doing basic stuff with the bare minimum as I don't have allot of money or room in my apartment to do much more. I realize the challenges and possibly problems associated with this philosophy, but am just having fun with it right now. I'm hoping this will give me some experience and some knowledge of how things taste when they are "good enough", and how things taste when you do it with better ingredients, better equipment and better knowledge (I'm still learning the ropes, going to buy that "how to brew" book eventually ).
That way I'll have 3 data points of taste: 1) Bare minimum home brew. 2) Better equipment, ingredients, and knowledge home brew (which I plan to do later), 3) Store bought craft beer (which I've had PLENTY of ).
Quote HistoryQuoted:
Quoted:
Quoted:
The yeast is whatever comes with the kit (just coopers ale yeast?). Says to ferment it between 68-75. Last time it got hot here and the beer got too warm (about 80F). This time I have a temperature controller and a heater and am keeping my apartment cold. Given the temperature range specified by the yeast I was afraid to go low and try to larger it and the beer not fermenting. I don't really like lagers anyway, so Its not important for me to nail the taste on the style, I just don't want it to take like apple like the last one. Because of this, I'm keeping the temperature at 68.
Cold conditioning it? I got more bottles this time, so that is a possibility. The last one I just drank early to get rid of it (and thus, try again) and also to see how it gets better with time in the fridge (which I believe it did).
Buy fresh yeast. I prefer the liquid yeasts (Wyeast or White Labs). Having fresh, viable yeast and keeping them happy by fermenting at the proper temperature are two of the most important parts of brewing IMO. Right now I'm just doing basic stuff with the bare minimum as I don't have allot of money or room in my apartment to do much more. I realize the challenges and possibly problems associated with this philosophy, but am just having fun with it right now. I'm hoping this will give me some experience and some knowledge of how things taste when they are "good enough", and how things taste when you do it with better ingredients, better equipment and better knowledge (I'm still learning the ropes, going to buy that "how to brew" book eventually ).
That way I'll have 3 data points of taste: 1) Bare minimum home brew. 2) Better equipment, ingredients, and knowledge home brew (which I plan to do later), 3) Store bought craft beer (which I've had PLENTY of ).
Here's something you can do without extra equipment (use a growler; skip the stir plate) that will increase your quality: do a yeast starter. For liquid yeast, this is a near-requirement if you're making beer with much booze in it to increase cell count. Dry yeast usually has plenty of cells, but this'll get them fired up and ready to start munching on sugar. 
I think I have How To Brew....shoot me an IM and I'll check. You can have it for a couple bucks to cover shipping. |
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Posted: 2/17/2014 2:53:39 PM EDT
[#7]
Just started a batch of Graham's English Cider. Should be ready in time for the hot summer weather.
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Posted: 2/21/2014 11:13:34 PM EDT
[#8]
I've got a German altbier bubbling.....
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Posted: 2/22/2014 11:40:34 AM EDT
[#9]
A simple AG Bavarian hefeweiss, started as a Weihenstephan clone and have been doing it for over a decade. I start ferm at 66F and let it go as warm as it wants to get more banana esters. And I sometimes add a pound of sugar at full krausen to kick it up a notch
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Posted: 2/22/2014 8:33:48 PM EDT
[#10]
Just started a 1ga apfelwein with Cotes De Blanc rather than Montrachet. I'm interested in what differences there will be.
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Posted: 2/23/2014 11:16:49 AM EDT
[#11]
I transferred a light american lager to the secondary yesterday, to begin lagering. It tested out at 1.015. Tasted pretty good for a green beer. Now comes 6 weeks of waiting. It was quite clear for going in the secondary.
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Posted: 2/23/2014 11:23:54 AM EDT
[#12]
Well, I bottled the cheepo pilsner and it tasted far, far better out of the fermenter than the previous beer did at any point in its lifespan in my fridge (its already gone, because, it sucked
).Simply amazing what a fermenting at the correct temperature for the yeast can do to improve things. Thanks guys for your encouragement and advice for a brewing noob! |
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Posted: 2/23/2014 1:46:27 PM EDT
[#13]
Quote HistoryQuoted:
A simple AG Bavarian hefeweiss, started as a Weihenstephan clone and have been doing it for over a decade. I start ferm at 66F and let it go as warm as it wants to get more banana esters. And I sometimes add a pound of sugar at full krausen to kick it up a notch Have you posted up the recipe? I would imagine you've got it pretty dialed in at this point. fatalerror113 -- your book is sitting on my coffee table. I'll send it out this week, sorry. Glad your brew is good. Ferment temp is crucial. |
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Posted: 2/23/2014 5:49:31 PM EDT
[#14]
^^^ Super duper easy.
For a 5.5 gal "Weihenstephan hefeweiss clone" batch with my equipment: Starting SG 1.051 Ending SG 1.010, usually
6lbs malted white wheat 6lbs Pilsner 1 lb rice hulls( can use less) 1/2 oz Hallertau @60 1/2 oz Hallertua @15 Wyest 3068(the ONLY yeast I use for this) with no starter. 20 mins at 125 60 mins at 152 10 mins at 168 mashout Hour boil Fermentation starts at 66F and then gets as warm as it wants. No secondary!!!! Bottle at 3.5-4 vols., usually 1 cup table sugar. |
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Posted: 2/27/2014 5:05:30 PM EDT
[#15]
Another snow day
So I have my Don De Dieu clone in the fermentor 
8lbs Pilsner 8lbs wheat 1 oz halletaur @60 1/2 oz KSG @ 15 1 lb sugar @ 15 Wyeast 3864(Unibroue) 1 lb sugar at full krausen 90 min mash at 148F, 10 min sparge at 170F 60min boil. Ferment at 66F the first day, slowly raise up to 74. Secondary at 66F for 2 weeks. Keep at 74F after bottling. Yummy and easy 
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Posted: 2/27/2014 5:09:17 PM EDT
[#16]
Raging Red Irish Ale is cold crashing right now.
Tasted the gravity sample, and it is indeed stellar. Great fermentation as well: 
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Posted: 2/27/2014 5:16:40 PM EDT
[#17]
Thanks to mjohn3006 I'm getting ready to brew this over the weekend and see how it goes.
Changing to Citra hops though, since they are my favorite, and I just got another pound of them in the mail. 
Skip to 5:35 
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Posted: 2/28/2014 9:11:32 AM EDT
[#18]
Even as a lawn-mower beer, I dont know about a 1%abv. I could see a 3% or 4% version being great. Hmm.
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Posted: 2/28/2014 10:23:24 AM EDT
[#19]
Sounds tasty, but I don't drink NA beer
 Too much work for a a 1%.
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Posted: 2/28/2014 3:24:56 PM EDT
[#20]
I've adjusted my recipe for 3%. I'm not going to that much trouble for 2%.
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Posted: 3/5/2014 6:55:19 AM EDT
[#21]
I have (Denny Conn's recipe) Bourbon Vanilla Imperial Porter in primary.
In 4 days, it has basically finished fermenting (barely bubbling in airlock) --this is a 1.078 beer! (Lag time was 3 hours--when you could start seeing activity on the top surface of the beer) This highlights the differences I get with dry vs liquid yeast...using the same process (wyeast nutrient and pure oxygen in the beginning) I have got this big of a beer done in less than 5 days (temp controlled @ 66 BTW) in my opinion because I made a good sized starter of fresh, active yeast beforehand. In contrast, I have made a 1.050 Cream ale with S-05 dry yeast (rehydrated correctly) that took nearly 10 days to finish! I'm sold on the use of properly prepared liquid yeast for the best beer I can possibly make... (not that it is the MOST important thing, because I would put full boil/ temp control at the top) |
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Posted: 3/5/2014 8:00:03 AM EDT
[#22]
Quote HistoryQuoted:
I have (Denny Conn's recipe) Bourbon Vanilla Imperial Porter in primary. In 4 days, it has basically finished fermenting (barely bubbling in airlock) --this is a 1.078 beer! (Lag time was 3 hours--when you could start seeing activity on the top surface of the beer) This highlights the differences I get with dry vs liquid yeast...using the same process (wyeast nutrient and pure oxygen in the beginning) I have got this big of a beer done in less than 5 days (temp controlled @ 66 BTW) in my opinion because I made a good sized starter of fresh, active yeast beforehand. In contrast, I have made a 1.050 Cream ale with S-05 dry yeast (rehydrated correctly) that took nearly 10 days to finish! I'm sold on the use of properly prepared liquid yeast for the best beer I can possibly make... (not that it is the MOST important thing, because I would put full boil/ temp control at the top) Healthy yeast is a beast! Good oxygenation is also really important for this kind of result. I got a lot more blow-off when I started adding pure O2.
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Posted: 3/5/2014 9:44:54 AM EDT
[#23]
Primary - Dunkle Rye Son from AIH
Secondary - Imperial IPA Bottled - APA, double speedball stout |
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Posted: 3/5/2014 9:46:50 AM EDT
[#24]
Quote HistoryQuoted:
Raging Red Irish Ale is cold crashing right now. Tasted the gravity sample, and it is indeed stellar. Great fermentation as well: http://i.imgur.com/REhoQwU.gif How did you get that fermenting so well? |
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Posted: 3/6/2014 10:00:28 AM EDT
[#25]
Primary but about to go to secondary: Peach Cream Ale
Primary: American Cherry Light Ale Just Bottled: Orange Wheat Ale & Hefeweizen |
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Posted: 3/6/2014 10:47:22 AM EDT
[#26]
Quote HistoryQuoted:
How did you get that fermenting so well? Quote HistoryQuoted:
Quoted:
Raging Red Irish Ale is cold crashing right now. Tasted the gravity sample, and it is indeed stellar. Great fermentation as well: http://i.imgur.com/REhoQwU.gif How did you get that fermenting so well? A 1 liter yeast starter. After that brew I am a fan of starters. I am brewing a Wheat IPA today, and I made a 1 liter starter out of US-05! Can't wait to see if it makes a difference, because normally I only get a 2"-3" krausen and that is it. |
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Posted: 3/20/2014 1:52:00 PM EDT
[#27]
Rye Saison from a brew day last week. Just checked the gravity, 1.02ish, not done yet.
6lb pale 2-row 6lb malted rye 1 oz mystery hops from a local grower split @60, 30mins 125F for 30mins 148 for 60mins ferment with Wyeast 3724 as hot as my plant germinator heater will get. Will have the dregs of 2 Orval bottles added at bottling. A good beer for a hot July evening barbeque! |
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Posted: 3/20/2014 10:33:05 PM EDT
[#28]
Today I kegged an American style ale and brewed a Abita Turbodog clone and an Shiner Bock clone. Two in the fermenter is almost as good as one under pressure.
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Posted: 3/21/2014 12:10:09 AM EDT
[#29]
I've got a batch of Caribou Slobber bottle conditioning right now and a slightly hoppy Red Ale in primary.
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Posted: 3/21/2014 12:27:11 AM EDT
[#30]
Still screwing around with Mr. Beer and reading Sniper_Wolfe's book.
Brewed a "St. Patric's Irish Stout" extract beer a few weeks ago, have since bottled. Hot damn it actually tasted good out of the fermenter! Reasonably resembling something I'd actually pay money to drink.  If it tastes that good in the bottles, I'll be pleased! If its good I plan to brew another before the ambient temps get too high, and put it in glass bottles (grandpa gave me an antique bottle capper that I want to try. ) |
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Posted: 3/23/2014 5:53:46 PM EDT
[#31]
Fermentors are empty. Getting ready to plan my Oktoberfest brew in the next couple of weeks.
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Posted: 3/24/2014 8:05:12 AM EDT
[#32]
Quote HistoryQuoted:
Fermentors are empty. Getting ready to plan my Oktoberfest brew in the next couple of weeks.
That's pretty early. You planning a big belgian or something? Not that I couldnt drink october style beers year round.
ETA: I am in the same sad state of affairs. 
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Posted: 3/24/2014 11:54:54 AM EDT
[#33]
Just bottled my second batch, American Pale Wheat.
Think we ordered up a Saison for our third batch. Already looking at kegs, bottling is a pita. |
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Posted: 3/24/2014 12:50:38 PM EDT
[#34]
Quote HistoryQuoted: That's pretty early. You planning a big belgian or something? Not that I couldnt drink october style beers year round. ETA: I am in the same sad state of affairs. Quote HistoryQuoted: Quoted: Fermentors are empty. Getting ready to plan my Oktoberfest brew in the next couple of weeks. That's pretty early. You planning a big belgian or something? Not that I couldnt drink october style beers year round. ETA: I am in the same sad state of affairs. BUT, I'm busy, so it might be more of a April |
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Posted: 3/24/2014 2:26:59 PM EDT
[#35]
Quote HistoryQuoted:
Yes, I am doing a full blown, real deal Marzen, hence why I need to start before the end of March. BUT, I'm busy, so it might be more of a April Quote HistoryQuoted:
Quoted:
Quoted:
Fermentors are empty. Getting ready to plan my Oktoberfest brew in the next couple of weeks.
That's pretty early. You planning a big belgian or something? Not that I couldnt drink october style beers year round.
ETA: I am in the same sad state of affairs. BUT, I'm busy, so it might be more of a April Excellent!! I need to do one of those. |
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Posted: 3/26/2014 12:25:25 PM EDT
[#36]
Primary: Irish Red Ale
Primary: American Pale Ale Secondary: Scottish Ale This weekend I am brewing a blond ale and then bottling the Irish and the Scottish Next Weekend I am brewing a California Common Bottled: Imperial IPA, Speedball Stout, and Fat Tire Amber Clone. |
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Posted: 3/26/2014 2:29:53 PM EDT
[#37]
on Sunday, just did 5 gallons of Cranberry Mead.
Happily bubbling away right now |
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Posted: 3/26/2014 3:49:36 PM EDT
[#38]
Doing a Chocolate / Peanut butter stout this weekend and putting 2oz of oak cubes in Port wine to soak for my Kate the Great clone.
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Posted: 3/27/2014 9:06:06 PM EDT
[#39]
I have a semi- corona clone in there. from MidwestSupplies.
Munton's Cerveza, 2 pounds Light DME, Hallertau Hops and US-05 dry yeast. FG was 1.04X. After exactly 2 weeks it was down to 1.008 but still very hazy, so I'm going to leave it in the secondary for a week or so to clean up. I just finished NB's Cream Ale, which already tastes great...Next is NB's American Wheat |
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Posted: 3/28/2014 12:40:47 AM EDT
[#40]
I'll be racking my Red ale to secondary on saturday.
I've come to the conclusion that i need to replace my fermenting buckets with carboys, I want to see whats going on in there.
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Posted: 3/28/2014 9:06:46 AM EDT
[#41]
Quote HistoryQuoted:
A 1 liter yeast starter. After that brew I am a fan of starters. I am brewing a Wheat IPA today, and I made a 1 liter starter out of US-05! Can't wait to see if it makes a difference, because normally I only get a 2"-3" krausen and that is it. Quote HistoryQuoted:
Quoted:
Quoted:
Raging Red Irish Ale is cold crashing right now. Tasted the gravity sample, and it is indeed stellar. Great fermentation as well: http://i.imgur.com/REhoQwU.gif How did you get that fermenting so well? A 1 liter yeast starter. After that brew I am a fan of starters. I am brewing a Wheat IPA today, and I made a 1 liter starter out of US-05! Can't wait to see if it makes a difference, because normally I only get a 2"-3" krausen and that is it. I use liter starters as well, but they don't ferment like that. I do use buckets for primaries though, so it is hard to tell. |
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Posted: 3/28/2014 9:08:04 AM EDT
[#42]
Quote HistoryQuoted:
I'll be racking my Red ale to secondary on saturday. I've come to the conclusion that i need to replace my fermenting buckets with carboys, I want to see whats going on in there. I feel the same way. I am thinking about getting a better bottle and see how that goes. |
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Posted: 3/28/2014 9:10:53 AM EDT
[#43]
Quote HistoryQuoted:
I feel the same way. I am thinking about getting a better bottle and see how that goes. Quote HistoryQuoted:
Quoted:
I'll be racking my Red ale to secondary on saturday. I've come to the conclusion that i need to replace my fermenting buckets with carboys, I want to see whats going on in there. I feel the same way. I am thinking about getting a better bottle and see how that goes. I've got some better bottles that i use for secondary and i love em. Next brew I think ill use one as a primary |
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Posted: 3/28/2014 11:02:52 AM EDT
[#44]
Quote HistoryQuoted:
I've got some better bottles that i use for secondary and i love em. Next brew I think ill use one as a primary Quote HistoryQuoted:
Quoted:
Quoted:
I'll be racking my Red ale to secondary on saturday. I've come to the conclusion that i need to replace my fermenting buckets with carboys, I want to see whats going on in there. I feel the same way. I am thinking about getting a better bottle and see how that goes. I've got some better bottles that i use for secondary and i love em. Next brew I think ill use one as a primary Buckets are fine, but I am like you and want to have a visual on what is going on. |
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Posted: 3/30/2014 10:53:51 PM EDT
[#45]
Racked a BB Weizen from the primary to the secondary yesterday.
First attempt at brewing already looking to start the next batch thinking a dunkelweizen or weizenbock |
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Posted: 3/31/2014 12:08:05 PM EDT
[#46]
Hop Head Double IPA started yesterday.
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Posted: 4/4/2014 8:46:30 PM EDT
[#47]
My 1st brew!
5.5 gals of a Brown Porter going now. |
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Posted: 4/6/2014 3:49:04 PM EDT
[#48]
Quote HistoryQuoted:
Hop Head Double IPA started yesterday. That's going to be my next batch. Can't wait. I've got a west coast style IPA in the primary right now. It'll be in he secondary next week. |
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Posted: 4/7/2014 9:13:01 AM EDT
[#49]
This came out of the fermenter and went into the keg yesterday. Light American Lager. 2 row + 6 row,+ corn, + rice. 1oz. Mittlefreuh hops FWH.
As you can tell, I took a drink out of it between pics. 
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Posted: 4/7/2014 8:00:13 PM EDT
[#50]
Blue Moon clone and a couple kit wines.
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