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#2 |
Have My Own Room
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That isn't too long, but given the ABV the yeast might be a little slow to work on new sugar. I wouldn't worry about it. That said I get super impatient waiting for beer and wind up drinking most of mine before I should. I don't practice what I preach.
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#3 |
The Homebrew Hammer
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Yea, 13 days isn't really all that long. 5oz dextrose seems like a lot, so you should have no problems with getting it carbonated but give it a few more weeks at room temp.
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#5 |
The Homebrew Hammer
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Question for the enlightened lager-ers:
How long will a lager yeast cake last in my primary fermenter, until I can pitch a new batch of wort on top of it? I just racked a maibock into the secondary last night, and plan to brew up an Imperial Oktoberfest (or something) next weekend. Hate to waste all that great yeast slurry (WLP 833,) so I sealed up the primary and put her back in the fermentation chamber--currently at 52dg but will be dropping slowly as I bring the maibock down. It should sit pretty well for a week or so, right?
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#6 | |
Have My Own Room
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#7 |
BeerHunter
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I Brew the Beer I Drink |
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#10 |
Tight Lines !!!!
Join Date: Oct 2008
First Name: Mike
Location: Clarkesville(Batesville), Georgia
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Overall score was a 28. That is the top of the good range. I think the brew needs to bottle condition for a few more months. The reciepe says that it peaks between 3-9 months. It only has 2 on it. It was a good learning experiance.
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#11 | |
Tight Lines !!!!
Join Date: Oct 2008
First Name: Mike
Location: Clarkesville(Batesville), Georgia
Posts: 643
Trading: (6)
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Also, it had to much spice profile. Both of these are "out of style" for a Belgian Dubble. I enjoyed it . Was cool to get feedback.
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#12 | |
Have My Own Room
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Hot alcohols (fusels generally) can be formed from fermenting too warm and not pitching enough yeast. Reading up on Belgian brewing it seems like a lot of the breweries start fermentation cool to keep fusels down and then let the temps ramp up later in the process. |
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#13 |
7th Heaven Will Commeth!!
![]() Join Date: Sep 2011
First Name: Ken
Location: *** THE WOOD *** -Cigar Zombies-
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Bottled up my Maibock a week ago, Baltic Porter is resting nicely in secondary fermenter, and just racked my Belgian Tripel. Last year my maibock came out amazing. I am really hoping that it is as good this year. Waiting is always so hard!!!
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#14 |
.090909...
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black ipa to secondary. tastes pretty good! color could be a little bit blacker but it's pretty dark.
anyone else have a septic system and get paranoid about dumping trub in it? i've been throwing it outside before washing in the sink. |
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#15 |
The Homebrew Hammer
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No septic here, but I've read some folks use it in their compost or dump it around evergreens or other acidic-soil plants as fertilizer.
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#17 |
Have My Own Room
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Brewing the sour half of a Berliner Weiss this evening. 2 gallons of wort going onto a cup or two of pilsner malt for to get the lacto culture going. Also going to pitch some jolly pumpkin dregs into it.
Friday I'll brew 3 gallons of the same wort and pitch a kolsch yeast into it. When they both finish up I'll blend them over raspberries or something. Should be a killer lawnmower beer come end of July and August. |
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#18 |
Adjusting to the Life
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I've got a blonde (AG) and an amber (extract) in primary right now. Probably bottle the blonde this weekend and I've got plans to brew a big IIPA on April 13th so I'll probably reuse the yeast cake on the amber for that one.
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#19 |
Armed Forces Tumbleweed
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Starting my first home brew today. A little anxious with all this sanitization, hope i dont miss a little microbe
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HIGH FIVE! |
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#20 |
Have My Own Room
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