Homebrew

[FactoredReality]

1 year later and you're debating at whether or not to mash at that temperature because you would primarily be working with your beta amalyse enzymes which could hurt attenuation though giving you more body.

Next thing you know your doing double decoctions and stressing over if you had enough of a protein rest or not.

Congratulations on the homebrew shop gig, don't spend too much abusing your discount.

[nhcigarfan]

10 years from now you will have realized that you can still make great beer from extracts and will go the easy route more often.

[chefchris]

10 years from now you will have realized that you can still make great beer from extracts and will go the easy route more often.

You know, I thought about trying another extract. It's been a long time since I've done one. Now that I have my yeast pitching rate right (I wash my yeast and use a stir plate) and my fermentation temperature controlled, I bet I could turn out a pretty good extract beer.

Though it's not as much fun as all grain. To be honest, I never felt like I was brewing untill I went all grain.

[FactoredReality]

Bottled my Bavarian Heffeweisen last night. Sampled a bit of it and it had a nice clove and banana taste but missing the citrus note I was hoping for, came in at 5.4 ABV. Might need to try a different hop from Sterling next time. Will see once its done bottle conditioning.

[UPinSmoke16]

hey guys does anyone still homebrew here? I picked this hobby up about 6 months ago when we passed a random local homebrew store... The guy there is really knowledgable and we pretty much just tell him what kind of beer we are trying to make and he throws it together... The last brew i made was a blue moon clone... didnt really get the results I was looking for but its getting much better with age...

Is homebrew still a topic up for discussion here?

[UPinSmoke16]

btw for my next brew i was thinking a hoegarden clone... its one of my favorite brews... any insights on brewing a hoeegarden?

[nhcigarfan]

Got a tart cherry stout in the keg, about 1/2 gone. I have a double Alt and a Maibock that need to be kegged, probably today, and a Ginger Mead that needs to be bottled. I'm going to make it sparkling. Next to be brewed will be a double IPA but not over hopped. Getting the grains for that Tuesday.

[wild]

I just brewed 5 gallons of my Irish Red Rye and 10 gallons of a Chipotle Smoked Porter.
Also in primary is a mead.

btw for my next brew i was thinking a hoegarden clone... its one of my favorite brews... any insights on brewing a hoeegarden?

Here ya go:

Hoegaarden White Ale

Heat 1 gallon of water to 155°F. Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls or Oat Hulls
Remove the pot from the heat and steep at 155°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from the heat and add:
5.5 lbs. Wheat DME
1 oz. East Kent Goldings @ 4.3 % AA (4.3 HBU)
Add water until the total volume in the pot is 2.5 gallons. Boil for 45 minutes then add:
½ oz. Kent Goldings (flavor hop)
¼ oz. Belgian Bitter Orange Peel
¾ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 13 minutes then add:
½ oz. Czech Saaz
½ oz. Belgian Bitter Orange Peel
½ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 2 minutes. Remove the pot from the heat and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add water to obtain 5⅛ gallons. When wort temperature is below 80°F, pitch yeast.
First choice: Wyeast 3463 Forbidden Fruit
Second choice: Wyeast 3944 Belgian Witbier
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:
1¼ cup Extra Light DME
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.
Yield: 5 gallons
OG: 1.050
FG: 1.010-1.011
SRM: 5
IBU: 19
ABV: 4.9%
Good luck,
Wild