Yeah I can generally get my swamp cooler down to 50 - 55 but anything lower is almost impossible. Create an account to follow your favorite communities and start taking part in conversations. When brewing one myself, I like to cold store it in a keg for 4 to 6 weeks after brewing. To keep at that temp, I think I had to switch out 3 or 4 bottles about 3 times a day: morning, after work, before bed. Is this a possible substitution for one of these, or should I stick with the pale/amber? Download and share recipes using your free account! Thanks. i goofed and didn't tell the homebrew shop to keep ingredients separate. I meant to only buy 5. It'll be 3 weeks in primary this coming Saturday. Fermented this at 64 with Wyeast 1450 Denny's favorite 50. It tasted fine and didn't taste sweet. Ordering the ingredients tonight! first time brewing with out drinking!?!? Hydro sample tastes good, but don't they all? Everything I see is usually around 5-8. just popped open my first bottle of this stuff, and it turned out great! I did make this a couple years ago and used MO instead of Pilsner. I want to brew up an Oktoberfest style Ale, if that's even possible. Thank you for the recipe! to "wow this is (insert "actually" subtext) good". Thanks! My favorite recipe I have brewed. I ran the recipe through BS and did their conversion function and this is what it came up with for an Extract Recipe: Hey BM, I've had my eye on this recipe since last fall, and have been dying to brew it up. That probably had an effect, too. One of the best beers I've ever received from a swap. UPS guy showed up yesterday with all my grain for this one, cant wait for the Saturday brew. I'm new to all grain brewing and have trouble subbing malts. I've always followed the recipe and it comes out great! I've also got Galena, Cluster, Challenger, Golding, Sorachi Ace, Magnum, Simcoe, Pac Gem, Perle, Chinook, and probably the only one that is helpful, loads and loads of, Specialty, Fruit, Historical, Other Recipes. Ssshhhhh.don't tell. Brewed this up 1 week ago with s-04. Just about at two weeks and the krausen still hasn't fallen. You could be right. Awesome, but Itd be perfect for my tastes if it were just a tad less sweet. Sounds like it might be done or near done. Added gelatin to my 5 gallon batch yesterday morning, hoping to have some clear beer after I take a pour in the morning! I am a little concerned about not making it too sweet - I don't want a crystal bomb, just a balanced malt forward beer. I ramped up the temp to about 74 after the first week or fermentation. Press question mark to learn the rest of the keyboard shortcuts. Yes,mid you are looking to have this ready by Oktoberfest you need to begin brewing now. Its in a basement where the ambient temp is probably uppers 60's low 70's. I just finished up BM's Centennial Blonde, and I was thinking why not pitch directly onto the Nottingham yeast that's already in the fermenter. Question for anybody that has brewed this multiple times. I got many compliments after people had it. Give it a good long time (3-4 weeks) in the primary. Hell if I know. Anyways, it's a solid recipe as an ale or lager. It's the 5.5% variety, so I set Willamette as 60", but sadly I only have a 1/2 ounce of it. JavaScript is disabled. It was hopped with centennial and Cascade but it's a light hopped beer, so I don't think it will be a huge contribution. Doing it at work, since I have a gigantic steam kettle in my kitchen. I think I'm just gonna go ahead and bottle this. Shooting from the hip, step one should be cutting everything in half (please correct me if my head's up my a**). I made this as an ale with the original recipe last year and really liked it, so I'm hoping that brewing as a lager will make it that much better. Oktoberfest Ales are quite nice actually. I've got another 1/2 ounce of Willamette, and an ounce of Argentinian Cascade, which says on it that it's similar to Spalt and Tett. For a better experience, please enable JavaScript in your browser before proceeding. I let the temp rise to 65 over the next week, but when I took another sample it was only down to 1.028. This got me thinking. The Oktoberfest (German pronunciation: [ktobfst]; Bavarian: Wiesn, Oktobafest) is the world's largest Volksfest, featuring a beer festival and a travelling carnival.It is held annually in Munich, Bavaria, Germany.It is a 16- to 18-day folk festival running from mid- or late-September to around the first Sunday in October, with more than six million international and national . Are you bottling or kegging? BeerSmith doesnt have munich extract as an ingredient (atleast that I can find) so it wouldnt put it in the recipe by itself on the conversion. If the O'fest ends up a little too sweet, you can mix in a little cream ale when you serve it. I brew this last year for my church's oktoberfest. Brew day seemed to go pretty well, hit my numbers nearly as expected (temp gauge error wound up mashing high, near 160) and wound up with a SG of 1.055. BM, You'll tell me this recipe's *totally* worth having 10 gal on hand for, right? Although this is my first 10 gallon batch, it seems like a beer I won't mind having a lot of. Im thinking maybe a little less caramel and a little more Pilsner. Lagering started about 5 days ago. The key to the way I do it is to use 1007 and ferment it at around 55F by putting the carboy in a keg tub and using frozen water bottles. I got comments on the ale last year about it being good but having a slightly fruity yeast character (fermentation temperature was controlled, can't remember the yeast I used), this should fix that. I'm looking to serve it around the middle of October. So I over shot my FG by .006 with a 5 day primary? Any input as to the how noticeable the effect would be on the finished product? Just wondering, what do y'all think. Did this recipe yesterday. FREE TEST for INKBIRDPLUS Portable Space Heater, Imperial Stout / Dark Mildish Porter Parti Gyle, Yeast Starter shelf life in fridge question, Mod to CF10 coil TC cap for BrewBuilt Uni+. If you keg it, I believe you can. Also, I decocted. Other than that I wouldn't change a thing as this was fantastic last time I made it! My video about building my 7-barrel brewery on the cheap. Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum: You are using an out of date browser. Two good looking Better Bottles sitting next to me, filled with these brew. Currently have it in a plastic tub with some water and frozen gallon jugs. Just popped a couple bottles from my first batch of this that I bottled around six weeks ago. JavaScript is disabled. Also what is the consensus for the best liquid yeast option? At long as your starches are converted (iodine test), it should be fine at either time interval. What temp and how long do you keep the grains? I would probably go with California V or even San Francisco Lager in the low to mid 60s to get some malty sweetness with restrained esters. I made a few minor tweaks to the recipe for this round. I don't access to mine right now but it was basically just pils and munich with hallertauer hops. This recipe is from 2007.When long primary and secondaries were in style,it calls for 6 weeks.Nowadays is this a 2 week grain to glass beer using us 04 yeast? Very good recommendation, I think that will suit my needs best because of the temperatures and short time. It was too dry, needed some sweetness, almost had a grainy taste to it. Looking forward to sipping this again this fall! Maybe I can get another brewer to join forces with me next weekend and split the loot or maybe I'll feel ambitious and try another 10 gal. the first week? I let it ride for close to a week, took a hydro sample and it was down to 1.030. I figure It might change a little if the yeast are still active at 38 degrees. Done and done. Everything went pretty good minus the melted chiller hose! I attribute this to the crystal, higher mash temp and typical s-04 attenuation levels. Got the ingredients last night! You are using an out of date browser. Guess this goes on hold for a bit. I tried to ferment Soylent with US-05. I really want to get this badboy into a keg as quickly as possible, without compromsing flavor or clarity. I just doughed in my first 10Gal batch of this recipe. With a healthy dose of munich and crystaleven the slightest hint of diacetyl will create too much of a buttery/butterscotch flavor. Munich (/ m ju n k / MEW-nik; German: Mnchen [mnn] (); Bavarian: Minga [m()] ()) is the capital and most populous city of the German state of Bavaria.With a population of 1,558,395 inhabitants as of 31 July 2020, it is the third-largest city in Germany, after Berlin and Hamburg, and thus the largest which does not constitute its own state, as well as the 11th . Just like to make sure I'm ordering the right ingredients. Interesting that it uses S-04 at 68F, seems way too estery to mimic a lager (but I kind of hate S-04 in anything but pale ales anyway). Cheers! For the extract recipe posted earlier, what are thoughts on replacing either the amber LME or the pale LME with munich LME? Thanks for another great recipe BierMuncher! Specialty, Fruit, Historical, Other Recipes. How long do you think I should really worry about it being that cool, just a few days? Question : When to make a stout have chocolate / peanut An attempt to rewrite the history of hop use in beer Press J to jump to the feed. I've used a kolsch liquid yeast and liked the results. Any significant changes to the recipe that anyone recommends or just use the one on the first page? 6 weeks from grain to glass. Also, anything thoughts on using Safir for hops? I was thinking that would be a little low. For a better experience, please enable JavaScript in your browser before proceeding. Everyone really enjoyed it. Fermentation died down after about 3 days, and 7 days later I'm at 1.021. It may not display this or other websites correctly. i goofed and didn't tell the homebrew shop to keep ingredients separate. It was a terrible AHA is 44-years young today - Check Out 1978 first issue Whats your go-to beer for emptying bottles? Would you change anything from your recipe when you did this again? I want to brew up an Oktoberfest style Ale, if that's even possible. Any thoughts? Specialty, Fruit, Historical, Other Recipes, View attachment ImageUploadedByHome Brew1473730643.504375.jpg. So far I've had the Oktoberfest, and man oh man was it ever tasty! BM, where did you find Munich malt that was 20L? The sample tastes so good, but Id like to get it down below 1.020 and even as close as I can to 1.015. That's kinda the point of the whole OctoberFAST concept. Showing (Page 100) 21 Results on this page. Guess if I want this ready by September I should brew now huh?! Elusive parent of lager yeast found in Ireland. Google "Biermuncher oktoberfast ale" you'll find a recipe. Inkbird vac sealer, great for hops, for $28.49. Let cool as usual, rack into keg/bottling bucket, and proceed as usual. Anyone have the 5 gallon AG recipe handy? I only got 73% in my efficiency, so the OG was a bit lower than expected( right at 1.050). My last one would have been fucking delicious if my house yeast didn't get in it. I split the difference on mine, and mashed for 75". Tettnang seems to have strange availability at LHBS but they seem to have the newer hops in stock more regularly. Register today and take advantage of membership benefits. I have an order I'm going to place with rite brew but they only have Munich 8-12L. I did something dumb. I pitched a rehydrated pack of W-34/70 at 60 degrees and the yeast seemed to go to town. It was suggested to me, and the HBT thread is full of positive reviews. Mashed at 158 for an hour and did a 60 min boil. Taste was great very happy with the recipe. So I brewed this on Sat. I don't have the set up to adequately cool a lager so I wanted to see if you guys have any knowledge or recipes for this? I've got 10 gallons of this fermenting in the basement right now, I don't have my temp control set up really well yet so I've had them in water with t-shirts, according to the stick on thermometers they never got above 68 degrees so should be OK, but I wanted them around 59-62 to really keep the esters down as the malt is supposed to be the flavor dominator here, still think it'll turn out great though! i goofed and didn't tell the homebrew shop to keep ingredients separate. Register today and take advantage of membership benefits. You are using an out of date browser. Thanks for the inspiration for this. it seems there are a handful of options floating around. I have cut back the Crystal 50 somewhat from the original recipe. Two for two on the BM recipes now. I'm making Biermuncher's Hells Bells this weekend - Prost! The sample tastes so good, but I'd like to get it down below 1.020 and even as close as I can. This recipe calls for Munich malt 20l. Since an Oktoberfest does not have esters AND pitching onto a yeast cake produces a fast ferment with little esters would this not be a great way to produce a "non-lagered non-ester"beer, suitable to an Oktoberfest style?? Too lazy to look back through 81 pages. You think 2 weeks in secondary was long enough? Seriously. I just kegged 12 gallons of this that I fermented with wlp830 German lager yeast for a true Marzen (even though it wasn't brewed in March). I just took a reading and it appears to have finished at 1.025. Im hoping the munich LME will provide some more maltiness that the extract recipe is going to lose from missing out on the grains. Mashed at 158 for an hour and did a 60 min boil. I plan on letting this one sit in primary for 3 weeks as per BM and then I'm gonna use the yeast cake for my 9-9-9 barley wine. I suspect it's mostly done. awesome recipe! Mine isn't a spot-on copy but I wouldn't have used the aromatic malt otherwise. Saint Arnold brews one of my favorites and it is an ale. Any good reads on this subject? It should be plenty malty even with the nottingham yeast. I'd like to know about altering the malt also.Just the pilsner.Swapping with marris otter or 2 row.This Will be my next brew. Changed the caramel 40 to caramel 60 to compensate for my lighter munich malt. I'm mashing my take on the recipe as we speak. I'm looking to make this possibly this weekend, will be a tight squeeze to fit it in after just moving a few weeks ago. JavaScript is disabled. Would give it a light swirl and maybe take another reading in 24-48hr. Incredible. Going to do a second batch in the first week of September with 04 or 05 and see how they compare. I don't have the set up to adequately cool a lager so I wanted to see if you Recipe Type All Grain Yeast Safale - 04 Yeast Starter NOPE Batch Size (Gallons) 11.25 Original Gravity 1.051 Final Gravity 1.017 Boiling Time (Minutes) This sounds good, any ideas on an extract version? OG: 1.063 (15.3 P), Bitterness: 47.1 IBUs, ABV: 6.4 %, OG: 1.048 (11.9 P), Bitterness: 25.6 IBUs, ABV: 4.7 %, OG: 1.054 (13.2 P), Bitterness: 36.1 IBUs, ABV: 6.0 %, OG: 1.066 (16.2 P), Bitterness: 116.7 IBUs, ABV: 7.8 %, OG: 1.061 (15.0 P), Bitterness: 63.8 IBUs, ABV: 6.1 %, OG: 1.037 (9.1 P), Bitterness: 32.2 IBUs, ABV: 3.2 %, OG: 1.069 (16.8 P), Bitterness: 28.2 IBUs, ABV: 6.7 %, OG: 1.062 (15.3 P), Bitterness: 27.2 IBUs, ABV: 6.4 %, OG: 1.061 (15.0 P), Bitterness: 21.6 IBUs, ABV: 5.7 %, OG: 1.070 (17.1 P), Bitterness: 25.1 IBUs, ABV: 8.0 %, OG: 1.051 (12.7 P), Bitterness: 21.9 IBUs, ABV: 5.1 %, OG: 1.059 (14.6 P), Bitterness: 30.9 IBUs, ABV: 6.0 %, OG: 1.045 (11.1 P), Bitterness: 14.4 IBUs, ABV: 4.5 %, OG: 1.060 (14.8 P), Bitterness: 43.7 IBUs, ABV: 7.5 %, OG: 1.085 (20.4 P), Bitterness: 29.5 IBUs, ABV: 8.4 %, OG: 1.071 (17.3 P), Bitterness: 58.9 IBUs, ABV: 7.5 %, Christmas/Winter Specialty Spice Beer (21B), OG: 1.097 (23.2 P), Bitterness: 39.5 IBUs, ABV: 11.1 %, OG: 1.046 (11.5 P), Bitterness: 23.5 IBUs, ABV: 4.5 %, OG: 1.080 (19.4 P), Bitterness: 42.5 IBUs, ABV: 8.8 %, OG: 1.054 (13.3 P), Bitterness: 23.7 IBUs, ABV: 5.4 %, OG: 1.075 (18.2 P), Bitterness: 63.6 IBUs, ABV: 9.8 %, Scott's Southern English Brown Ale part 2. So I picked up everything to brew a batch this weekend and noticed that the hops are only 2%AA bringing the IBU's down into the 13-14 range. It was.ok bit I think my issue was that the FG ended up at like 1.005 or somewhere close to that. Brewing today!! I also used WY1450 instead of S-04. First attempt at a recipe - give predictions? First attempt at a recipe - give predictions. Tons of caramel and toffee. First attempt at a recipe - give predictions. It was almost like a liquid Heath Bar. Cool, if I am doing bottles would I still age in the bottles for 2 months? Anybody else experience this? I'm trying out the. I am looking to brew 5 gallons of this one for the first time in the next day or two and would appreciate any comments on my grain bill. Did this recipe yesterday. I think I'm gonna do it weekend after next, but I'm curious for your thoughts on hops. Any cold crashing or gelatin? I've got my Dusseldorf Alt in a starter right now. It may not display this or other websites correctly. I have some munich from AHS that lists it as 20% munich malt, 80% 2-row. I boiled off too much and it ended up at 1.069 [emoji16]. Lol. What differences did you notice? Finally planning on giving this a shot with Wyeast Klsch this weekend now that I've got my kegerator going and working on a ferm chamber. How do I know when the hard cider can be racked and should I expect the unfiltered apple juice to clear. I like it. I was shopping drunk and bought 10 gal worth of ingredients. pre mixed. Will this be a good substitute. Brewed this up 1 week ago with s-04. Uh oh. After fermentation dies off you can let it rise some, but keeping it cold during active fermentation produces a super clean beer. Just kegged the Centennial blonde a few days ago. I made it through the last one alive after all (but a bit worse for the wear). For a better experience, please enable JavaScript in your browser before proceeding. It may not display this or other websites correctly. I attempted my first batch of this recipe a few weeks ago, and I think I might be stuck. Cant brew until Labor Day, could this be ready for Halloween?? I ordered and finally rec'd my grains for this beer. Guess I'll have to wedge that lil guy into the fridge for a couple days, then pull it out and step it up a little further. Have moved the fermenter out of the 65-67F ferm fridge and upstairs to where its about 73F and well see where it ends up in another week or two. Just pulled a sample to check carbonation and flavor and I'm very happy with it at this early stage. Going to split half for a party and half for the keezer! Any tips on how to fix thatbring the gravity/maltiness back? Welcome brewers, mazers, vintners, and cider makers! I had a hefe getting ready to go into the chamber, so I let the temp come up to 68 and roused the yeast a couple of times, but I'm still only down to 1.028. The top rated recipes on the Beer Recipe Cloud by BeerSmith It's always fun to transition from "oh.. this is homebrewed?" Can anyone convert this down to a 5-gal extract version for us pleebs?? When you prime (for keg or for bottling, whichever) just boil a larger am't of water and add in 8oz of maltodextrine. Mashing in on a 10 gallon batch of this now! I attribute this to the crystal, higher mash temp and typical s-04 attenuation levels. Fermentation died down after about 3 days, and 7 days later Im at 1.021. Brewed this guy up on Monday. It's lagering in kegs and carbonating right now. Charlie. My guess is its around 65ish, maybe a little more but it's very active. Anyway, has anybody made it using differing base malt, such as pilsner one time, Marris otter another, and maybe 2-row or pale ale malt for another? Think I may just have to continue this process, I didnt mess anything up or forget any hop additions. If anyone has time and could look at my cart I have attached a photo. Unfortunately, my home brew shop was out of Denny's yeast so I'm rolling with American Ale II, so I'm hoping it turns out as well as it has the past few years. Register today and take advantage of membership benefits. As soon as I can free up one more fermenter (or buy another), then I think it's time. I plan on bottling up a few batches and giving them out as favors for my wedding in the fall so i hope it turns out well! 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