That sounds delicious!
Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
- Start date
Well this was a quick beer to make. I just bottled it up tonight. It's really goddamn tasty. I can't wait till it has bubbles. The cocoa is noticeable and so is the coffee I cold brewed. I think this will be a winner.
Brewed up a Scottish Wee Heavy today. My gravity that I hit was 1.114. I hope to get it to about 1.030 which will make it near 11%.
What sort of gravity did you get and what kind of hops did you use in the ESB. I'm brewing up a bitter soon and don't know what I want to make. I have a recipe but I'm not sure yet.
I ended up with a 1.058 from 11 lbs of grains. Used Wilamete and Tenntnang. 1 oz of each in 4 different additions. Approx 21 IBU's I think.
I used Wyeast 1469 Yorkshire in it. The guy at my LBS recommended it.
I used Wyeast 1469 Yorkshire in it. The guy at my LBS recommended it.
brewed a Wee Heavy Scotch Ale on Saturday
My wee heavy is half done fermenting. I've kept the temps cool at sub 60s but I needed to bump my temp controller that is turning on and off my aquarium heater. I have it set for 64 now to hopefully get the last 30 gravity points to ferment out. I started at 1.114 and will hopefully end up around 1.030. I had this thing at 54 for the bulk of fermentation, then raised it to 58 this weekend. Now I have it at 64 hoping to get it to finish up.
WOW mine started at 1.081 lol...Yours is gonna be a WEE HEAVY! lol
Brew day at my house today. This batch is an American Amber Ale (extract recipe). OG was 1.054.
I did a full 5 gallon boil.
Ice bath worked well. Got it down pitching temp in just under 15 min.
Now it is in the primary and has begun bubbling away.
I did a full 5 gallon boil.
Ice bath worked well. Got it down pitching temp in just under 15 min.
Now it is in the primary and has begun bubbling away.
Well I decided to brew today. I am doing up the BOTL IPA recipe again. Well mostly, I am out of my American 2-row malt so I am using Vienna and Pils as my base malt. I might as well not even call it the BOTL IPA because I might be low on the Centennial hops too lol. Oh. I will sub something else out for the bittering charge and save the Centennials for the end with the fresh Citra I have.
Well I had to sub in some columbus hops with the beer. I ended up collecting 8.5 gal of 1.062 wort. I wanted a nice easy drinking IPA and this should be just that. Will be fermenting with WLP001 because I have a jar on hand from the brewery. I like SO4 for IPA but I don't have any, oh well.
Just bottled half of my saison made with spelt. I got a full case and ran the rest of the beer from the fermentor into the carboy with the ECY20 culture. Hopefully the sour portion is done soon.
Regular pale ale? I am thinking I will brew up a English bitter using delta hops. The are a cross between cascade and fuggles. So it should be interesting to brew with them.
Well I was going to split the batch with two yeasts. Going with a safe one then maybe something Belgian. I have been doing a Belgian pale ale that has been turning out good. Will be brewing Monday or Friday I hope. I will see what i can come up with.
Friday is the 2 week mark for my Amber in the primary. Plan is to dry hop for a week before bottling. I was going to rack it to a secondary but from everything I am reading on Homebrew Talk I think I am just going to dry hop it in the primary for 6 to 7 days and then bottle. Seems the prevailing opinion now-a-days is to not use a secondary as it isn't worth the risk of infection or aeration. It seems there is some indication that the extra time on the yeast may even be beneficial to the finished product.
As long as you use the proper amount of yeast a week primary to 1.5 weeks is fine to bottle typically. I've brewed a stout at 1.070 and bottled after a week. I just ended up having a lot of cocoa settle in the bottles. It's sort of like a choco shot at the end though. You can go ahead and dry hop now and bottle in a week or so.