OT: Bottled My First Homebrew Beer Last Sunday

[mcr23]

I'm using 5 and 6 gallone carboys, not buckets

I'm pretty sure that's what Kyle uses

[abecon5]

I'll throw in a six pack of the 10% Stupidly Hard Cider

just buy this :poke:+

http://www.themadape.com/ProductDetails.asp?ProductCode=PRS-SOAPBAR-SE&click=1540

[mcr23]

Isn't that the Epi version of a PRS? Is it even as good as an Epi?

[abecon5]

Isn't that the Epi version of a PRS? Is it even as good as an Epi?

 

 

it pwns epi. I mean for the money its great. but mcfiddles pwns them all

[K-Bizzle]

 

The food grade buckets and carboys work well for me.

 

As long as you make a good point to keep everything nicely sanitized and avoid air contact theres no reason to spend hundreds on the metal fermentors.

[mcr23]

Kyle,

I know that most book generally say that you want to make sure as little of the trub makes it inot the primary as possible but I think I got a little more than usual because I wasn't taking my time.

Can I leave it in or should I re-rack it when I get home?

[K-Bizzle]

Kyle, I know that most book generally say that you want to make sure as little of the trub makes it inot the primary as possible but I think I got a little more than usual because I wasn't taking my time. Can I leave it in or should I re-rack it when I get home?

 

 

It settles out anyway in my experience.

I always leave it personally, its most important to avoid the yeast cake when moving to secondary. Most of the trub settles down there during primary in my experience. I'm still a noob of sorts though man so see what works for you ya know?

[mcr23]

thanks I just wanted to make sure I dind't commit a serious no-no. I'll let it do it's thing.



I took the Brewer's Best Imperial Nut Brown kit and made the following subsitutitons:

I removed half of the specialty grain that gives it the nut flavor and replaced it with crystal 60.

I added 1 lb of liquid clear belgian candi sugar

I added small amounts (under half a tsp) of the std belgian spices (cardamon, bitter orange peel, cin, and corriander) @ 15 min

I added an extra favoring hop (cascade) 0.5 grams @ 10 min

I used abbey ale yeast instead of the reg american ale yeast it came with.

[Sheik_Yerbouti]

It was described to me as a German take on a brown ale, a little more bitter than it's english cousins. I tried a micro-brew one and it reminded me of a cross between a Sam Adams Boston and a Newcastle if that combination makes sense.

Sounds good to me!

You gonna do your own label?

[K-Bizzle]

thanks I just wanted to make sure I dind't commit a serious no-no. I'll let it do it's thing. I took the Brewer's Best Imperial Nut Brown kit and made the following subsitutitons: I removed half of the specialty grain that gives it the nut flavor and replaced it with crystal 60. I added 1 lb of liquid clear belgian candi sugar I added small amounts (under half a tsp) of the std belgian spices (cardamon, bitter orange peel, cin, and corriander) @ 15 min I added an extra favoring hop (cascade) 0.5 grams @ 10 min I used abbey ale yeast instead of the reg american ale yeast it came with.

Interesting.
Lemme know how the mouth feels turns out on that one, my guess is it'll be kinda grainy with all that residual sugar you've got goin. Not a bad or good thing, its up to you. I made a dark wheat with candy sugar and a lot of crystal and that's how mine turned out.

[mcr23]

Interesting. Lemme know how the mouth feels turns out on that one, my guess is it'll be kinda grainy with all that residual sugar you've got goin. Not a bad or good thing, its up to you. I made a dark wheat with candy sugar and a lot of crystal and that's how mine turned out.

 

 

It came with maltodextrin to improve mouthfeel. I don't think there was any wheat in the recipe.

[JerEvil]

Nice As soon as it's ready I def will. I also have a Holiday Ale ready to go to bottle. That one will be more like 8-8.5% its rusty-ruby/brown and smells awesome

Nice. Always wanted to try doing a home brew as well.

[mcr23]

the OG was 1.095