What temperature did you mash this and what temperature did you sparge with?
What temperature did you mash this and what temperature did you sparge with?
So, I got 50 pages in, but I haven't seen an answer to the question I have.
The first post states that it can be done with 4 days in primary and 5 days secondary, but I didn't see anyone commenting on having used that same aggressive schedule when they made it.
I brewed this on Sunday (3/31), and having had too many parties lately, my rolling stock of homebrew has been obliterated, so I'd like to get this on tap ASAP. The rest of my keezer build is coming in on Monday 4/8.
I made a few mistakes when I brewed this (my first AG batch), including doubling the hops (was looking at the 10g batch) and only hitting a mash temp of 141 (I ended up deciding to mash for 2.5 hours as a result). My OG came out to only 1.031. I think I've rectified the cause of these problems, but wanted to mention in case it was relevant. I also used S-05 yeast.
So, my questions are:
Assuming fermentation is completed as measured with hydrometer,
1.) Is transferring to secondary necessary? I know there are a lot of opinions out there on using secondaries in general, but looking for input on how it applies to this situation. I don't have gelatin, so I wouldn't be using any.
2.) Is 9 days total too short from kettle to keg?
I'm thinking that, whether I do a secondary or not, I will place in Keezer on 4/9 for 48 hours to drop some yeast out of suspension, and then transfer to keg on 4/11 and burst carbonate.
Thanks for any advice!
Just bottled her up, my first AG BIAB (3 gallon). Smelled wonderful - pure, clean, refreshing. Efficiency was a tad weak, 1.036 OG, 1.008 FG. Tasty sample from hydrometer. Two weeks in primary, now I have to wait for the bottles. I will be sampling one in a week though! Thanks again BM, my wife's friends are gonna like this I think, along with the guys.
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Why not just do the whole recipe as a BIAB? I'm doing the entire 5.5 gallons using a 7.5 Turkey Fryer and a separate container to sparge in.......
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Why not just do the whole recipe as a BIAB? I'm doing the entire 5.5 gallons using a 7.5 Turkey Fryer and a separate container to sparge in.......
Just wanted to try BIAB in a smallish amount to start and not complicate things. I have a 30qt pot and wanted to have a comfortable amount of room to do my first BIAB.
I just brewed this on Sunday and have seen little to no activity in the airlock. I used a biab method and everything looked and smelled fine. My OG was 1.043. It's now Wednesday and it's been fermenting at about 72 degrees. That's as cool as I can get it in my house with a water bath and towel & fan. When's a good time to take a second gravity reading? I also planned on making it a strawberry blonde with fruit extract when I bottle it.
cryhav0c said:Like most everyone else, I've played extensively with this recipe.......recently tweaked it toward a German Ale and posted my efforts on our club Facebook page. The page is called MissLou Home Brewers.
It's that Nottingham, that Nottingham guys. It's that Nottingham. It cakes! You know wassup, it's that Nottingham.
Just brewed 11 gallons of this 2 days ago. Had a slight issue with efficiency (69%), which put my gravity low at 1.038. I added an additional 1/2 oz of whole leaf cascade split between 15 minutes and 2 minutes. I used wlp051 cal ale V, instead of Nottingham. Has anyone used this yeast for this beer? Was this an appropriate substitution? I've gotten in the habit of making starters and made one for this beer. I'm pretty sure I overpitched and probably should have just used the dry Nottingham. How far from the original should I expect it to be?
Have you brewed yet with WLP051? Im about to use the same yeast
next sunday
I brewed this with a biab method and didn't see much activity during fermentation. My OG was 1.043 and FG was 1.010, so I only got a 3.28% ABV. It's bottle conditioning now so it'll be a couple weeks before i get to try it.
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