Beer Feeds

The OG of the Barleywine was 1.098 and the FG 1.025. It was in a primary for 22 days and secondary for 51 days. I added priming sugar and bottled on October 16, and now, two weeks later I opened the one plastic bottle that I used to check carbonation. Unfortunately, the beer is completely flat and I checked the specific gravity, and it was 1.028. I guess I plan on opening every bottle and adding some yeast. I have some US-05.

What is the best way to go about this? Should I rehydrate the yeast and add some liquid to each bottle, or just sprinkle a little bit in. How much yeast do you think it will take to carb this stuff?

troy

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Posted: by eveninghawk (2 hours ago)

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Just a quick blurb that San Diego based Stone Brewing Co. will be making their Delaware debut at the hippest bar around, the Homegrown Cafe in Newark, DE, tomorrow evening at 8:00.
There will be three bottled beers available and 3 on tap - which beers they’ll have is going to be a surprise. Reps from […]

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Another Halloween is upon us and as we become adults we trade the candy in for fermented adult beverages from Flying Dog as our treats. There is always an army of Hunter Thompson look-a-likes running around and celebrating as if it were the man himself. We want you to send in your pictures of […]

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Just from reading the threads it seems like the old standbys and clean high alpha hops are running low (eg, cascade, EKG, etc). But an HBS newsletter got me thinking that other less popular hop varieties might be more readily available in the next coming years. These were the varieties that the HBS implied they had plenty of, I am sure HBA is in the same boat.

Ahtanum
Boadicea
Lublin
Marynka
Newport
Northdown
Premiant
Progress
Sladek
Sterling
Vanguard

Maybe our next hop-of-the-week discussions should center around these hops since it seems we’ll be likely to use them if the doom and gloomers are right about the hop crop. Either way, I’d like to know what you all think or heard about some of these new varieties.

All best,
p_l_KU

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The People’s Republic of Flying Dog is now in session. It’s happy hour at Flying Dog Brewery, so here is your latest dose of irreverence.Eric Dresses Up As Invisible Man for Halloween
I haven’t seen Flying Dog President, Eric Warner for at least a week so I’m assuming he is just in the midst of his […]

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About 3 weeks ago I brewed a 1.070 Belgian Dubble that I fermented with WLP530. The beer was finished fermenting in about 7-10 days. I want to reuse the yeast cake directly to ferment a 1.100 ish Westvleteren ABT 12 style beer. Anything wrong with this? Is the yeast cake too old? Is the OG of the 1st beer too high? Anyone has similar experiences to report?

And about the Dubbel, I have hesitating between racking too keg and put in fridge for cold conditioning or racking to keg and add priming sugar to condition in keg for a few weeks before I put it in the fridge (as I know belgians are suppose to benifit from bottle conditionning I wondered if keg condtioning with priming sugar would be similar. If I go with option B, what is the minmum time I should let it condition before putting in fridge?

Thanks!

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So I am about to get started on an Irish Honey Red… though the actual recipe has no honey involved… I’m thinking about priming the bottles using Honey. Though I have heard horror stories of exploding bottles so I want to make sure I do it properly.

Has anyone used honey to prime? If so, how can I figure out how much to use and how do I prepare it? i.e., do I need to boil it down with some water first like dry sugars?

I have found this site, but unfortunately there is no Irish Red… Would using the “American Amber Ale” be essential the same?

http://hbd.org/cgi-bin/recipator/recipator…tml?9257188#tag

Thanks…

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I picked up a fridge that will hold 5 kegs. I have two taps, which is plenty for me. I thought I could could keep a rotation of three kegs conditioning and two on tap at all times.

I’m wondering how long it should take for a keg to settle and clear (chill haze etc.) at 45 f if I let it sit without touching it. I’ve noticed that when I tap it right away without any conditioning I’m usually about 1/2 way through the keg before I start getting clear beer, and I’d prefer to not have to gel or filter. Also, once a keg settles, about how many pints O crap do you normally have to pull?

Thanks all.

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I dug some Glacier rhizomes Saturday when clearing the bines for winter.

Anybody know how to keep them viable until spring?

Anybody want one?

Edit after the split:
Added a poll to see if there is any interest in a rhizome pass. Besides viability, the only problem I see is shipping. It might be expensive enough to make the pass not worth the trouble.

What do you think?

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Tonight would be a starter night for this weekend but I doubt the doorbell will let that happen. I have an Am Wheat fermenting now that will be ready to harvest this weekend. I don’t think I’ve used it in the past for anything that didn’t have wheat in it. I’ve done some progessively darker and stronger Am Wheat variations before with harvested 1010 but every keg ready to go into the rotation is filled with dark beer.

Think it will work for an AIPA or APA?

dj

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A friend of mine asked me to make a beer for her Vodka Lodka Hanukkah party, and this is what I came up with. I’m shooting for something that would be faintly reminiscent of those little jelly filled donut things I’m told they have around that time of year, but have never tried. So I’m not completely even sure what I’m shooting for, except for a beer that doesn’t suck.

6 lbs American 2 row
2 lbs Oatmeal
.75 lbs Carapils
.75 lbs Chocolate Malt
8 oz Molasses
.75 oz Northern Brewer (60 mins)
2 lbs Strawberries 2cd day of primary
2 split vanilla beans in secondary
WL Irish Ale yeast or Pacman if I can roust some from the bottle of Rogue Stout I have

OG 1.054 FG 1.015

I don’t want the strawberry or the vanilla to be overpowering, I just want a hint of each. I’ve added the molasses to keep it a little on the sweet side. What do y’all think? Would the Pacman yeast be worth the trouble? Do I have enough strawberries?

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Posted: by redneckchugger (12 hours ago)

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Posted: by Bassetdawg (13 hours ago)

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He all. My old freezer(held 10 kegs) just died and I am on the hunt for a new one.

I am looking at the 12.6 and 14.8 models. Does anyone have these I am looking to see how many kegs I can get into these? Ideally I would like to fit at least 8

Thanks

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Posted: by beersabound (19 hours ago)

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Hey all, This weekend possibly tuesday night, I’ll be brewing my first non-kit beer. I’ve got a recipe for a sweet stout that I got from the Jamil show and I was wanting to add some chocolate to it. So far the recipe is this…. (5 gallons)

Extract:
7.2lb (3.2kg) English Pale Ale LME
1lb Lactose powder

Specialty Grains:
1 lb Black Patent
0.75 lb Crystal 80
0.5 lb Pale Chocolate Malt

Hops:
1.5g Kent Goldings 5%AA pellets - 60 min

Yeast:
White labs WP006 Bedford British
Or
Yyeast 1099 Whitbread Ale
Or
Safale S-04 11.g

I found another recipe for a chocolate porter that calls for 8oz. of unsweetened bakers cocoa power added to the last 5 minutes of the boil. However, that seems like an awful lot of chocolate to me. So I was wondering if anyone has any experience with chocolate stouts, and how much chocolate would you recommend? Also, I couldn’t find the crystal 80 at B3 would the Crystal 75 be ok?

Again thanks in advance for any help

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Hey, with all the crazy news about hops, I am very glad that I have some of my own growing at home. I plan to put in a much bigger Hop yard next year (Like crazy BIG). Just wondering how big some of you have ‘em?

I currently have 3 Cascade, 2 Centennial, and 2 Chinook. And a couple that I tore off and planted in other spots but forgot to label…. This year I got about 2.5 pounds of dried hops.

All of these are just growing up on my deck rail and a couple on a small trelis.

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Flying Dog founders R. McIntyre and G. Stranahan get together to drink some dogs and talk about what makes a person “Flying Dog”. Hint for Eric Warner: it’s not about wearing girl’s clothes. And what happened in the early days when Ralph Steadman started drawing labels featuring canine genetalia? People quit, that’s what.

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1. To get a personal on hand view of the max IBU level attainable in a beer, I plan on doing a stovetop boil with enough hops and time to calculate out to the 200-300 IBU range and then have the lab analyze it and let me know what I got.

2. Brew, from grain, a single bottle of beer.

I will post relavent info as I get it.

BrewBasser

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After laying off winemaking and brewing for 15 years, my wife and I returned to see family in Germany. We fell in love with a Weiss called Tucher. We like the banana and clove esters and the beer was very refreshing. I came home and had the itch to start brewing again so I bought a brew kit, Brewer’s Best Weizenbier. It had the following:
6.6 lbs. Plain Wheat Extract (Alexander’s I think)
1 oz. Hallertau Hops (Bittering)
1/2 oz Hallertau Hops (Finishing)
5 oz. priming sugar
60 ea Crown caps
1 ea. Dry Beer Yeast (Lavlin EC-1118)
I did a 60 min boil with the first 1 oz. of hops, and 5 mins at the end with the finishing hops according to recipe. Wort at 70 degrees I added yeast, beginning OG of 1052 which fermented out in exactly 6 days at 1.010. Added the boiled priming sugar and bottled the batch. After 2 weeks I put a bottle in the fridge overnight to do a first test, came home from work today and popped it open and served it up. The smell of the beer seems perfect but without the esters of course - wrong yeast, the head is building nicely (maybe another week or two), the alcohol seems balanced, but beer is too dark for a normal Weiss. I am not ready at this point to do grains (maybe after the next batch), and I have 6 lbs. of Northwestern Wheat extract, Wyeast 3068, and Hallertau on hand for another batch. My question is; Is the beer dark because of the liquid extract, the boil, or can I add an additional extract with the Northwestern Wheat to get closer to a true Weiss? Any help or advice?
WeissLover

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Hey brewboarders,
My friends and I all homebrew. We make a lot of decent beer and don’t really have any problems getting rid of it by having big college kegger parties. This is great and all, but it feels a bit hedonistic and shallow sometimes. We want to branch out and have a keg party for a charity cause, but we don’t know how to go about doing this legally. It seems like there would be a ton of hoops to jump through to pull this off, but we really want to do this thing legally. The best thing I can figure is have the party, collect money and ID check people, then cut a personal check to charity of choice. We live in North Carolina if that matters. Please only respond to this if you know what you are talking about. Information that you think is right, but might not really be correct might lead to trouble for us in the long run. We just want to use our brewing skills to help other people, but don’t want to go to jail while doing so. Thanks guys for helping out.

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I was in England visiting a friend last week and had the opportunity to go to a cask ale festival sponsored by CAMRA. Wow. It was really great. Here are a few pictures.

Cask ales 1

Cask ales 2

My lovely guide and I

My lovely guide under a cool CAMRA sign.

It was a great trip. Cheers!

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I alway get stuck in the old..”what should I brew next?” mode.

On tap I have a blonde, an ordinary, an APA, a milk stout, a vanilla blonde. In bottles I have some IPA, Oaked IPA and Imperial stout. In secondary I have “psuedo Schawarz” bier (I call it psuedo because I used 1007 yeast instead of lager yeast)

I have a nice slurry of 1007 only a couple days old. I have a fresh pack of 1056. I have 50# of Marris Otter, a bunch of Munich…but ingredients aren’t a big deal because I can get them from my LHBS quickly.

I’m just stuck as to what I should make next.

BFB
Open for ideas.

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First off, this site and everyone here are great!! Alot of insight taken from you all, is appreciated.

Myself and a few buddies recently ventured into the hobby and its been great fun so far.

2 questions:

1. When using the CO2 chart to figure psi, how do you know what # for the CO2 to plug in to get the psi? Or am I goiong about this the wrong way? How do I know the proper volume of CO2 for my beer? APA is waiting to be consumed and Oatmeal Chocolate Stout is in primary!
Is this specific to the type/style of beer or just a personal preference?

2. I ordered a quick disconnect with hose and sample dispensing faucet as one unit(cheaper than all parts individual). I misread the length of hose I ordered. It came with 6 INCHES of beverage dispensing hose, not 6 FEET. I’ll be serving from a corny in the 9psi range and the temp will be 40F in the frig. Will the 6inch be good or is longer recommended?

Ive read a bunch about dispensing, I guess Im just being lazy by asking. Seems to me there would be less beer left sitting in the hose between pours. As long as the beer is properly carbonating as its poured, does the length matter?.

Thanks for any help in advance!

Cheers

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Posted: by Bleedingshrimp (10 hours ago)

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It’s my dry stouts 3rd day on Nottingham, the bubbles have went from constant to every 20 seconds. I have the following questions:

1) How many days do you normally (on average) primary your beers when you use Nottingham?
2) With a Nottingham dry stout would you do a secondary?

Many thanks! I’m loving this stuff!

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Posted: by NClifestyle (19 hours ago)

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9 days after brewing I racked my Belgian Wit (partial mash/extract) from my plastic primary into a glass carboy today as the activity had slowed considerably. Tasted great BTW. Originally I had a blow off tube set-up and the fermentation was extremely active - bubbling a bit after 6 hours and blowing kraeusen after 16 or so. Today the gravity was at 1.022, OG was bit high at 1.066.

Now, 9 hours after racking it’s blowing kraeusen again through the airlock. I rigged up another blow off tube. The temperature is maybe 2 degrees higher in the secondary at 71f. The yeast is Wyeast 3944 Belgian Wit. Is this “normal”?

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I just saw on the news that were getting a brew pub/restaurant, Granite City Food and Brewery and I thought I heard them say it opens tomorrow. Found there web site and I guess they are all over the midwest. Anyone ever been? Worth writing home about? Chances are pretty good that I’ll go check it out.

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