Discussion in 'Fly Fishing Forum' started by Evan Burck, Mar 4, 2011.
Dude, invite me over to your house... you need to share the wealth.:beer1:
I may not get through the on-line book before the weekend. I bottle this weekend though. 10 gallons worth of bottling.
Go Red Sox,
100 beers is a beautiful thing!
This is after my last bottling...
Whew, that must have been a workout, thats alot of bottles. I dont miss that at all, to much work.
Bottling that many makes me feel like I'm at work...
I bottled my IPA on Sat. I will bottle the Mac and jacks tonight.
I kegged my new IPA two days ago. Sipping some now. Loving it! Going to be something I'll try to have on tap on a regular basis.
Bottled up a barleywine Saturday, and brewed up an IPA Sunday. The question is...what's next? Imp. Stout? Imp. IPA? Double IPA? Hmmmmmm.....I also would like to brew up a citrus-y IPA. (can you tell I like IPAs?)
If you want citrusy IPA, brew up the IPA I just brewed. I'll send you the recipe if you want. I designed the recipe to be citrusy to the max.
Do it! Especially if you say it's good. I'm game!
Sorachi Ass IPA (American IPA)
Original Gravity (OG): 1.074 (°P): 18.0
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 63.6 (Average)
88.89% Pale Ale Malt
8.33% Wheat Malt
2.78% Crystal 60
3.3 g/Gal Warrior (15.8% Alpha) @ 60 Minutes (Boil)
3.3 g/Gal Chinook (11.4% Alpha) @ 30 Minutes (Boil)
2.5 g/Gal Sorachi Ace (12% Alpha) @ 15 Minutes (Boil)
2.5 g/Gal Citra (11.1% Alpha) @ 10 Minutes (Boil)
2.5 g/Gal Centennial (9.7% Alpha) @ 5 Minutes (Boil)
2.5 g/Gal Centennial (9.7% Alpha) @ 1 Minutes (Aroma)
2.5 g/Gal Chinook (11.4% Alpha) @ 1 Minutes (Aroma)
2.5 g/Gal Citra (11.1% Alpha) @ 1 Minutes (Aroma)
2.5 g/Gal Sorachi Ace (12% Alpha) @ 1 Minutes (Aroma)
2.5 g/Gal Centennial (9.7% Alpha) @ 0 Days (Dry Hop)
2.5 g/Gal Citra (11.1% Alpha) @ 0 Days (Dry Hop)
2.5 g/Gal Sorachi Ace (12% Alpha) @ 0 Days (Dry Hop)
Single step Infusion at 150°F for 60 Minutes. Boil for 90 Minutes
Fermented at 68°F with WLP007 - Dry English Ale
Evan and Matt,
can you expound a bit more on not doing secondary fermentations? I was always under the impression that getting the beer off of the trub was important? I just started kegging a couple of months ago and was thinking about just doing secondaries in my kegs for a couple of weeks before carbing. so do you guys just leave the beer in the primary until kegging and then carb right away? How long can you keep you beer in the primary without getting yeast autolysis etc. that contribute off flavors?
Great Idea, we could do some real damage if there was a barbeque with the event.
Autolysis really isn't much of an issue at the homebrew level. When you're talking about production scale fermenters with thousands of pounds of pressure on the yeast, that's when you get it to be an issue. At our level, leaving that beer sitting on the yeast is good for it as that yeast will re-absorb a lot of the byproducts of fermentation such as diacetyl. For most my beers, I leave them on the yeast cake for 2.5-3wks, then keg (or bottle). And there's no reason to not carb a beer once it's kegged. In fact, I wouldn't keg without it since you'll risk oxidation.
nice. that actually makes life soooo much easier. thanks!
one other quick question, what do you use to sanitize your kegs? how often do you take them apart and clean the fittings etc?
Homebrew clave would be kick ass.