tchamber said:I don't. But I work from home, often on the laptop in the living room, and SWMBO happened to have it on.
Honest!
Even if we believed you (and we don't), merely paying attention is grounds for having your card revoked. Sorry.
tchamber said:I don't. But I work from home, often on the laptop in the living room, and SWMBO happened to have it on.
Honest!
emjay said:Even if we believed you (and we don't), merely paying attention is grounds for having your card revoked. Sorry.
FYI the recipe for Honey Ale on the White House blog has been updated. The second hops addition has been corrected.
It now reads "For the second flavoring, add the 1 1/2 oz Fuggles hop pellets at the last minute of the boil."
Link: http://m.whitehouse.gov/blog/2012/09/01/ale-chief-white-house-beer-recipe
i bottled today. the beer is VERY alcohol hot...im sure aging will help. the honey notes were gone (or hidden by the alcohol heat), but i'm sure i'll enjoy it. I'm going to give this one a full 3 week nap before even attempting to drink one.
I bottled mine today as well. The sample came out a tad malty in front, with some heat. Actually worked well I thought. Then it finished out with better bitter/malt balance, but the heat came through a bit more. It was fairly light color and very clear going through the siphon.
Mine finished at around 1.008, which makes it about 7.5 ABV. This is going to help make one hell of an election night party.
--Jimbot
MrBrewer said:The recipe calls for 2.25 qts. of water, bringing 2 gals. to a boil, "rinsing" (what ever that means) with 2 more hot gals. and adding to 2 more cold gals. And finally topping "with cold water to equal 5 gallons if necessary." Sounds like over 6 gallons to start. Am I really expecting to boil off over a gallon? This will only be my 7th extract brew but I'm confused about the quantities and what they mean by "rinsing." Thanks experts, I love the info I get in these forums.
I just brewed the Honey Ale kit from Northern Brewer on Friday also. I substituted locally produced honey that I got at the Farmer's Market for what came in the kit. I had dabbled in homebrewing 10+ years ago but just started back up with this one due to all the chatter about it. I'm excited to get back into brewing! Did you do a kit or put it together yourself?
Also, I added the yeast at 175 and bubbles started almost immediately (within 5 seconds). I could not get the primary below 78 degrees for the first 3 days. Tried garage, basement, fan and eventually sink with water. Things settled down after 2 days. Didn't really see another bubble after 48 hours. Today is day 7 in the primary. It has been at about 71 degrees for the last 4 days. Directions say, rack to seconday and ferment for 14 more days. Will it still ferment?
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7.Pitch yeast when wort temperature is between 70-80?. Fill airlock halfway with water.
lawman67 said:Also, I added the yeast at 175 and bubbles started almost immediately (within 5 seconds). I could not get the primary below 78 degrees for the first 3 days. Tried garage, basement, fan and eventually sink with water. Things settled down after 2 days. Didn't really see another bubble after 48 hours. Today is day 7 in the primary. It has been at about 71 degrees for the last 4 days. Directions say, rack to seconday and ferment for 14 more days. Will it still ferment?
Hellbender1 said:I just brewed the Honey Ale kit from Northern Brewer on Friday also. I substituted locally produced honey that I got at the Farmer's Market for what came in the kit. I had dabbled in homebrewing 10+ years ago but just started back up with this one due to all the chatter about it. I'm excited to get back into brewing! Did you do a kit or put it together yourself?
The immediate bubbles were your yeast screaming in pain. I'm too new to know the effects of overheating yeast very well. I'm sure at some point, you kill the yeast. Don't worry (until someone else tells you to), I'm not saying your yeast is dead, I'm saying I don't know if it is dead. You will likely have some off flavors because the yeast was too hot.
Questions:
1 - You said it didn't get down to 78 for three days. How hot was it before that? Any idea how long it was above 100?
2 - You say things settled down after 2 days. What do you mean settled down? Stopped bubbling? Is that 2 days after it got down to 78 or two days after brewing?
Hopefully it bubbled after cooling down. Pretty much a guarantee that the yeast isn't dead. After that, I think you should be alright. Likely some extra or missing flavors from some problems with technique, but all learning experiences.
you added the yeast at 175? or did you mean 75? 175 would probably kill most if not all the yeast. 75 is on the warm side, but doable, if you can further cool it after pitching, which it sounds like you weren't able to. Fermenting at that temp probably will give you some off flavors. only time will tell if it will be completely ruined or not though. I don't secondary any more, but that is just me, other people do it all the time. whether you leave it in primary, secondary or in the bottles, I usually find giving the beer some extra aging time will help. especially if the temps get away from you. I made a porter where the temps got too high and the beer had a hot alcohol taste when I bottled it. I left it for about 6 months and now it tastes much better. I think your batch will most likely benefit from the same...
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