Home brew Beer

[blewis216]

I'm probably looking at 80-90-100F+ days here in the California central valley, I don't think my A/C (or my wallet!) can keep the temperatures cool enough for Kolsch (<---but soooo good!). Thanks for the suggestion, I should have started brewing in Jan-Feb, just got bogged down with studying.

Ahh true, british pale might be very forgiving of your temp constraints then... I've heard of people making kolschs up to high 60s before and they claim that they taste just fine... never done it myself though

 

[matt267 PE]

I'm probably looking at 80-90-100F+ days here in the California central valley, I don't think my A/C (or my wallet!) can keep the temperatures cool enough for Kolsch (<---but soooo good!). Thanks for the suggestion, I should have started brewing in Jan-Feb, just got bogged down with studying.

time to invest in a fermentation chamber.

 

[P-E]

Our latest IPA came out a little flat and sweet.   Prob the temp was too low for the priming. Didn't do any bittering hops, citra in the whirl. 

 

[matt267 PE]

Our latest IPA came out a little flat and sweet.   Prob the temp was too low for the priming. Didn't do any bittering hops, citra in the whirl. 

Was it a high gravity beer? Maybe you needed more O2 at pitching? Or just more time in the primary?

 

[P-E]

~8% abv.  It was kept too cool we think after bottling.   Was in the primary for quite a while.

 

[blewis216]

yeah I can't recommend highly enough the need for pitching a whole bunch of healthy yeast (I make a starter for every batch I do regardless of gravity) and pure O2 when pitching... I have never had an issue with a beer not finishing out and most all fermentation flaws went away as well.

 

[knight1fox3]

The beer of choice tonight is BOURBON!

This.

x100. How about Scotch though. But what to choose....decisions decisions.

 

[squaretaper LIT AF PE]

The bourbon barrel stout I'm *supposed* to be aging turned out excellent (I'm taking...strategic samples). The "bourbon barrel" aroma comes from oak wood chips soaked in Makers Mark. To my heathen palate...pretty good!

 

[knight1fox3]

The bourbon barrel stout I'm *supposed* to be aging turned out excellent (I'm taking...strategic samples). The "bourbon barrel" aroma comes from oak wood chips soaked in Makers Mark. To my heathen palate...pretty good!

And what did the resultant ABV come out at?

 

[squaretaper LIT AF PE]

OG was 1.15, FG was 1.080 so about 9%

 

[matt267 PE]

~8% abv.  It was kept too cool we think after bottling.   Was in the primary for quite a while.

Yes, yes, yes. That explains the sweetness and flat beer. You were tasting the priming sugar. I originally miss read your first post on this. 

 

[squaretaper LIT AF PE]

Tastes more like 8-8.5% though, the resolution on my hydrometer is so-so.

 

[matt267 PE]

strategic samples

call that "quality control." 

 

[squaretaper LIT AF PE]

Yes...for science!

 

[wilheldp_PE]

x100. But what to choose....decisions decisions.

View attachment 11143

I'm confused...there's not a Bourbon on that list.  Did you confuse Bourbon with Scotch?

 

[matt267 PE]

Anyone brew lemon shandy? I'm wondering how adding lemonade AND priming sugar to the bottling bucket will impact bottle conditioning. 

 

[FLBuff PE]

 

[matt267 PE]

View attachment 11504

That's what I'm worried about. 

 

[FLBuff PE]

I don't know if that would happen. That's just what popped into my mind when you mentioned all that added sugar.

 

[matt267 PE]

I think over carbonation is a concern. I guess I could figure out how much sugar is in the lemonade mix and adjust the priming sugar accordingly.