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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through October 04, 2004 * Brewing Sunday < Previous Next >

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Marc Sedham (aka alchemist)Marlon Lang10-02-04  02:00 am
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Richard Shaffer
New Member
Username: Mr_baseball

Post Number: 11
Registered: 06-2004
Posted on Thursday, September 30, 2004 - 04:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I will be brewing a Porter, ESB, and a Belgian Strong Dark Ale this Sunday, 12 Gal each. Tryng to get a jump on my Fall brewing. My starters are bubbling away nicely. Richard.
 

Mike Mayer
Intermediate Member
Username: Mmayer

Post Number: 310
Registered: 12-2002
Posted on Thursday, September 30, 2004 - 04:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Three batches in one day!!! That's impressive!
 

Chumley
Senior Member
Username: Chumley

Post Number: 2301
Registered: 02-2003
Posted on Thursday, September 30, 2004 - 04:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You da man! Home improvement is in my weekend forecast, though I might slip out and try to blast some grouse one morning.

My wife is heading to Denver Monday for four days, so I am planning on brewing for two evenings (two primaries are ready). I have a WLP029 yeast cake from a kolsch that will be ready then, I am thinking about either a CACA or an alt. My second beer will either be an IPA with freshly harvested Cascades, or a Fuller's ESB clone recipe that I have been formulating for some time.
 

Doug Pescatore
Advanced Member
Username: Doug_p

Post Number: 924
Registered: 10-2002
Posted on Thursday, September 30, 2004 - 04:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

love to see the Fuller's ESB recipe. Clone brews makes a nice ESB but it is not Fuller's.

-Doug
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 479
Registered: 04-2003
Posted on Thursday, September 30, 2004 - 05:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Three 12g batches in one day... good luck man! that's a lot of brewin!!

i'm hoping to get to my wit (no rye) and 18g of kolsch split between WL029, WY2565, and WY1007...
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Geoff Buschur
Member
Username: Avmech

Post Number: 150
Registered: 06-2004
Posted on Thursday, September 30, 2004 - 05:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a pretty exciting brew day planned. Saturday will be my first brew that I will use my new MiniBrew conical. Temperatures have finally cooled down enough around here that I should be able to open a window at night and keep my basement in the mid to low 60's. The plan is to brew in the garage like normal and run a hose down to the basement to fill the conical. I will officially have a four tier, two-story brewery.

I'm brewing an Imperial Honey Cream Ale (based on a recipe Chumley posted):

11 Gallons

9 lb 6-row
7 lb pale 2-row
1 lb aromatic
1 lb Cara-Pils
2 lb honey malt
4 lb flaked corn
1 lb minute rice
1 lb cane sugar

Liberty for bitter
Saaz for aroma

The WLP008 was started last night and is going strong. I plan on stepping it up tonight and tomorrow and hitting it with O2 each time. I'm going to save the slurry for my second batch of DC RyePA in a couple of weeks.
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 480
Registered: 04-2003
Posted on Thursday, September 30, 2004 - 05:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Imperial Creamale! awesome... what OG are you shooting for Geoff?
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Chumley
Senior Member
Username: Chumley

Post Number: 2302
Registered: 02-2003
Posted on Thursday, September 30, 2004 - 05:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Doug, here's what I have worked up after some research:

Fuller's ESB clone

OG 1.055, 35 IBUs, 10 SRM

4 lbs. Munton's pale
4 lbs. Weyermann Vienna
1.25 lbs. Hugh Baird Carastan
1.5 lbs. Flaked Corn
1.5 oz. chocolate malt (added to the sparge)

Mash at 140°F for 30 min, 155°F for 60 min

0.5 oz. Target 60 min
0.5 oz. Bramling Cross 30 min
0.5 oz. EKG 15 min
0.5 oz. EKG 1 min
1 oz. EKG dry

(hops aren't right, but I have no Challenger or Northdown)

WY1968.

I may also boil the first runnings to try to get more pronounced caramel flavor (which is what I am hoping to get out of the Carastan).
 

Geoff Buschur
Member
Username: Avmech

Post Number: 151
Registered: 06-2004
Posted on Thursday, September 30, 2004 - 05:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

~1.069 I am still working through some efficiency consistency issues, so I may end up a little off. I hope I can get this yeast to attenuate down to 1.012. I'm doing everything I can to make my yeasties as happy and healthy as possible before pitching time.
 

Doug Pescatore
Advanced Member
Username: Doug_p

Post Number: 925
Registered: 10-2002
Posted on Thursday, September 30, 2004 - 05:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Chumley.....your recipe is now logged away in my book of tricks. I will also try the boil down the first gallon trick.

-Doug
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 482
Registered: 04-2003
Posted on Thursday, September 30, 2004 - 05:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

1.069... kewl... i made an imperial creamale a few years ago for the Dixie Cup special category they had.... i think mine came out in the high 1.070's or low 1.080s... It was interesting...
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 483
Registered: 04-2003
Posted on Thursday, September 30, 2004 - 05:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley, which carastan do you use? the light (13L) or the dark (37L)?
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Geoff Buschur
Member
Username: Avmech

Post Number: 152
Registered: 06-2004
Posted on Thursday, September 30, 2004 - 05:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hmmm I'm not sure if interesting is the descriptor I was looking for. If it ain't good it is football season and with no liquor sales on Sundays means there are plenty of suckers over at my house looking for a buzz. Then again if the Colts aren't playing good I might be the one needing the buzz.
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 484
Registered: 04-2003
Posted on Thursday, September 30, 2004 - 05:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

mine was just interesting because i just used 6-row, flaked maze and a bit of honeymalt... the body was too big for the "style"... i needed to cut it more with either more corn, rice, honey, or sugar... you have the corn, rice and sugar so you should be alright...

Go Colts! (i forgot to add that the first time)

(Message edited by pacman on September 30, 2004)
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1045
Registered: 03-2003
Posted on Thursday, September 30, 2004 - 06:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Geoff, you been drinking Terrapin's Extream Cream I take it?
 

Geoff Buschur
Member
Username: Avmech

Post Number: 153
Registered: 06-2004
Posted on Thursday, September 30, 2004 - 06:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have had a few of Terrapin's Cream Ale when Malones tried to pull a fast one and switch it on me. It didn't even make it to my lips when I said, "Hey what the hell did you do with the Rye PA!?" The bartenders didn't even notice that they had the the Cream Ale on tap instead of the Rye PA.

There was really nothing the stood out about their cream ale. You could give me a glass tomorrow and I wouldn't be able to tell you what it is.

I hope the 2# of honey malt in mine will at least add a little something memorable.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2304
Registered: 02-2003
Posted on Thursday, September 30, 2004 - 07:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This one's on my brewing list, Pacman. I am using the dark. My selection of it is based on a thread a while ago where someone here (cheesehead?) reported that carastan will give a caramel flavor in beer. The rest of the recipe is knd of an amalgamation of recipes of others, most notably Graham Wheeler and Bill Frazier. Fuller's apparently uses some brewing caramel that is unavailable to us homebrewers, so we have to try to get that flavor through other means.

Of all the beers on tap that I have had (and I've tried a lot!), Fuller's ESB is about the best.

Geoff, 2 lbs. of honey malt will certainly make your beer memorable. :-)
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1046
Registered: 03-2003
Posted on Thursday, September 30, 2004 - 09:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yea, the best part of Terrapin's cream ale is the name. The RyePA is the one but still not as good as Denny's. Although it's a PA and his is an IPA. Have you been able to find their Big Hoppy Monster anywhere?
 

George Schmidt
Member
Username: Gschmidt

Post Number: 138
Registered: 08-2004
Posted on Friday, October 01, 2004 - 01:27 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Go Horse!
Be wary of strong drink. It can make you shoot at tax collectors -- and miss. ~~Robert A. Heinlein: The Notebooks of Lazarus Long
 

Geoff Buschur
Member
Username: Avmech

Post Number: 154
Registered: 06-2004
Posted on Friday, October 01, 2004 - 01:37 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Indeed Extreme Cream Ale is a bit of an oxymoron, but is does make you want to try it. They have definitely targeted the BMC market.

I have not had the Big Hoppy Monster yet and it should be quite tasty since they bumped it up to 8% (those of you not from Georgia they just repealed the law that limits malt beverages to 6%). I have been in contact with their promotions manager recently and she didn't have any definite plans for where they would be showcasing it. I will try to get back in touch with her to see where and when it will be out and I'll report back.

I think it's pretty funny how the local beer advocates, myself included, get so excited about trying beer that is really mediocre compared the rest of the beverages that are being produced across the country. It just goes to show that if someone can hit this market with enough capital and enough clout to get the distributors on board they could really win some people over.
 

Geoff Buschur
Member
Username: Avmech

Post Number: 155
Registered: 06-2004
Posted on Friday, October 01, 2004 - 01:51 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, George!! Being Purdue Alum you have to be a Colts fan. I attended Purdue, Vincennes, Ivy Tech and IUPUI, finally after 11 years I am finishing my degree from Embry-Riddle. No I'm not stupid I just couldn't figure out what I wanted to do.

Sorry Pac, I never went to BSU, but I did get drunk, stoned and laid there once,or twice.
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 485
Registered: 04-2003
Posted on Friday, October 01, 2004 - 01:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorry Pac, I never went to BSU, but I did get drunk, stoned and laid there once,or twice.

what else is there to do at Ball State...
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Geoff Buschur
Member
Username: Avmech

Post Number: 157
Registered: 06-2004
Posted on Friday, October 01, 2004 - 02:07 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

what else is there to do at Ball State...

I know, I'm jealous that you live there.
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 487
Registered: 04-2003
Posted on Friday, October 01, 2004 - 02:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I know, I'm jealous that you live there.

yeah right...
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Colby Enck
Junior Member
Username: Thecheese

Post Number: 60
Registered: 06-2003
Posted on Friday, October 01, 2004 - 08:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

In the latest "Who still brews extract?" someone said they sometimes do an extract brew while mashing. For me it was a head-smacking 'Duh' moment.

This Sunday, I'll be brewing my first Kolsch, while boiling an extract Double Diamond clone. My starters are bubbling away nicely, too.
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 500
Registered: 04-2003
Posted on Friday, October 01, 2004 - 09:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sunday is looking like Kolsch day for me too Colby... sweet...

i'm probably gonna be doing an all-grain wit along side it too...
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Colby Enck
Junior Member
Username: Thecheese

Post Number: 61
Registered: 06-2003
Posted on Saturday, October 02, 2004 - 07:27 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

As a "Kolsch crusader," Pacman, you'd probably cringe at my grain bill . Actually, it's a G&G kit, so don't come after me.

Guess I should say "Kolsch-style ale."
 

Pacman
Advanced Member
Username: Pacman

Post Number: 502
Registered: 04-2003
Posted on Saturday, October 02, 2004 - 12:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A light, dry refreshing beer style. Our koelsch recipe uses six lbs of German Pilsner malt, two lbs German Wheat malt and a bit of Vienna. Tettnanger and Saaz round out the hops. SG 1.045, IBU 23 and SRM is about 4.

This it? That doesn't look too bad i guess.... how big is that "bit" of Vienna...? that seems like a lot of wheat also... that should make a nice Kolsch-Style Ale
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Dan Listermann
Advanced Member
Username: Listermann

Post Number: 577
Registered: 03-2004
Posted on Saturday, October 02, 2004 - 01:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Maybe Sunday I am going to attempt to brew a rye bread based beer. I bought 5 one pound loves of Swartzbrot (dark rye). Drying a quarter pound, I find that this bread is about 25% moisture. Five pounds gives about 3.5 pounds of starch. Adding another five pounds of pale with a pound of rice hulls should make for an interesting brew session. I figure a single ounce of Cascades to bitter should maintain the bread's flavor. Anybody try caraway beer?

Dan Listermann
 

Pacman
Advanced Member
Username: Pacman

Post Number: 504
Registered: 04-2003
Posted on Saturday, October 02, 2004 - 01:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Dan, the 2001 NHC Gold winner in the Specialty, Experimental, and Historical Beer category was a rye/wheat beer with caraway... if you have the Sept/Oct 2001 issue of Zymurgy it has the recipe in it...
Damn Brewing's Fun!!!! Kölsch Krusader!
 

Denny Conn
Senior Member
Username: Denny

Post Number: 3640
Registered: 01-2001
Posted on Saturday, October 02, 2004 - 07:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That sounds damn cool, Dan. Let us know how it comes out!
LIfe begins at 60...1.060, that is.
 

Dan Listermann
Advanced Member
Username: Listermann

Post Number: 584
Registered: 03-2004
Posted on Saturday, October 02, 2004 - 10:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I got a wild hair and started the rye bread beer a few minutes ago. It really smells neat!

Dan Listermann
 

Bill Moore
Member
Username: Bill_beerman

Post Number: 215
Registered: 10-2003
Posted on Saturday, October 02, 2004 - 10:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm brewing a 10G batch of the following.
I guess it's closest to an English Ale although the Cascade is probably off.
5G recipe
Grain/Extract/Sugar
9.00 lbs. Pale Malt(2-row)
0.50 lbs. Munich Malt
0.50 lbs. Vienna Malt
0.50 lbs. Crystal 60L

0.25 oz. Northern Brewer 60 min.
1.00 oz. Cascade 60 min.
1.00 oz. Cascade 15 min.
0.50 oz. Styrian Goldings 1 min.
0.50 oz. Fuggle 1 min.

White Labs WLP002 English Ale

(Message edited by bill_beerman on October 02, 2004)
 

Dan Listermann
Advanced Member
Username: Listermann

Post Number: 585
Registered: 03-2004
Posted on Saturday, October 02, 2004 - 11:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

All that can be seen of the rye bread is the crusts. After an hour, I still have a positive starch test.

Dan Listermann
 

Colby Enck
Junior Member
Username: Thecheese

Post Number: 65
Registered: 06-2003
Posted on Sunday, October 03, 2004 - 01:49 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Pacman, the "bit" of Vienna is 0.5 lb. (Next kolsch-style ale, I promise I'll use 100% pils malt!)

My starter is now practically jumping out of the flask... it warms one's soul.

On another note, my XL pack of Wy1968 for the Double Diamond clone didn't expand. Made a small starter for that, too, and upon opening the pouch: hey, that little nutrient pack didn't pop! Oh well, just opened that too and poured both pouches into the wort.

Looking forward to tomorrow!

(Message edited by TheCheese on October 03, 2004)
 

Dan Listermann
Advanced Member
Username: Listermann

Post Number: 587
Registered: 03-2004
Posted on Sunday, October 03, 2004 - 02:29 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The rye bread beer is done. AFAICT expect 12.5 PPPPG from rye bread. It does smell very nice.

Dan Listermann