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| By Matthew Jarvis on Jun 30th 2004, 12:08 am | Permalink |
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Z- Welcome to TastyBrew! Your fermentation does sound a bit quick, but your SG range seems pretty good. Just curious - Which yeast did you use? Is it very warm where you are at? --/\/\-- |
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| By Matthew Jarvis on Jun 21st 2004, 3:29 am | Permalink |
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Ya, mine used the WY American Ale II (number escapes me at the moment)... I'm surprised at the low floculation I am seeing - or maybe it's the hops.... The Impy IPA did the same thing.... This stuff is marginally carb'd, but so damn tasty I don't give a sh*t - I'm sucking down my 5th pint already tonight!!  Some way, some how, my three Carbonator Caps have vanished, so if you want to do a side by side we need to either a) have me haul my entire keg to your place or b) have you bring over a sample.... --/\/\-- |
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| By Matthew Jarvis on Jun 21st 2004, 12:25 am | Permalink |
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I'm just now trying my Son of Brutal Bitter (i.e. what Rob calls 'Caustic Bitter') and it is quite good.... Basically, Rob and I both ended up brewing the Brutal Bitter clone recipe and both used Cascades instead of Crystal hops.... we even did this on the same day at the same time in the same place.... Anyhoo, I expected to end up with grapefruit juice but this stuff is very pleasant - I'd say it's mellower than the BB we did last time.... Think I'll have another............ --/\/\-- p.s. Rob - your son, my nephew, is making a racket over at Bill's - mind if I slip him a pint???? |
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| By Matthew Jarvis on Jun 3rd 2004, 5:14 am | Permalink |
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Ya know, when I did the Rye Wit recipe experiment w/ Denny I had a bad calibration on my spoon, so I ended up with 6 gal instead of 5 gal... at first I was really disappointed, but once I made the mental leap to "summer drinking beer" I was quite fond of the stuff as were most who tried it... Give it time - it may surprise you.... --/\/\-- |
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| By Matthew Jarvis on Jun 1st 2004, 4:54 pm | Permalink |
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I found myself out of everyday drinking brew so wanted to crank out 10 gal of something quick, so chose to redo my Summer Wheat recipe. Really easy (10 gal): 8.5# 2 row 10# Wheat 1.5oz Cascade (60 min) 1.0oz Cascade (20 min) Yeast of choice I make a lot of wheat beers, but last time my false bottom got clogged up when, after hand ladling the 10 gal contents out, I found a bunch of crud under the FB with the consistency of cheese curds…. The odd thing is this had never happened before, same brand of ingredients etc…. Odd… So I did some research and found out my problem was most likely gluten from the wheat, so I needed to incorporate a gluten rest into my mash schedule. Prior mashes had been single infusions at 152F. After the 20 minutes at 110F for the gluten rest, I intended to infuse (I use a cooler) up to around 148F for 30 minutes, then up to 156F for another 30 minutes…. Well, when I hit the 148F I realized that I was going to be hard pressed to fit enough water in there to bump to the next stage, so decided to just go for it and shoot for 152F for an hour and call it good…. I had to play some fun and games to make that happen, but eventually got there… (cooler was full, temp was still low, so I pulled off liquid and heated to boiling then added back in. Had to do this a couple of times). Other than that, the brew session went pretty much without incident. The kettle drained just fine, nailed my volumes and gravities, and the false bottom problem was (mostly) a non-issue. There was *some* buildup under the FB and I got a bit of scorching, but it didn’t seem to effect the taste of the wort. Ben had made it over to brew as well and brought along a tasty Mild he had made. It didn’t suck…. Next up is the club Smoked Beers and/or Wheat brew session, but if I can nail down the date I might be able to squeeze in another session before that. Thinking of doing the Brutal Bitter clone if I can ever get that weasel Rob Hudson to send me the recipe…. --/\/\-- |
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