Tastybrew User JournalsThe homebrewing journals are designed as a way for you, the homebrewer, to let us, the Tastybrew users, know what you're brewing or what you're drinking (or most anything else). This is a good way for other users of Tastybrew to learn more about other homebrewers and enhance the community feel. So share whatever is on your mind. (Website registration required to add journal entries.)
Recent Journal Entries
|By StevenB on Aug 16th 2011, 5:33 pm||Permalink|
|Getting ready to brew my Cherry Hoppin' Pale Ale for a five gallon batch after a good two gallon batch. I love cherries and this beer has turned out good so far. I'm gonna tweak it a tad to get some more interesting character. A light touch of smoked malt along with a generous dry hop make for some nice flavors.|
|By Ssandrochiavaro on Jul 24th 2011, 9:39 pm||Permalink|
My Home Brewing year.
Being new to this community, I have done nothing , so fare,to share my intake on the art or to promote my skills to others. I have been pretty obsessive about brewing since I started. the funny thing is that I was warned about this by a friend that use to brew a lot and stopped because of the direction life took him at the time. We still enjoy a good brew together once in a while, if the stars and the moon are lined up and we can find each other in the same room with a few bottles or a taped keg, I'll see the spark in his eye and the night will be full of passionate discussions about carbonation level or hop profile.
Although my friend never really gave me any specific advices, others did, like my boss, or at my local home brew store crew. They all have generously open the doors of their knowledge and invited me to be the best brewer I can be. I feel that I finally have started to understands more and more(after 100 of hours of youtube video watching about styles of beers,yeast, flavors and grain combinations and brewing techniques.
My last batch of "Yeaster Island IPA" was pretty successful and the feedback a received only elevated the level of passion for the craft. I am not saying that very one was in love with my product, but every one told me that they had never had a fresher or such a unique beer before. That is more important to me than anything else. In a world of commercial breweries and poor quality of the final product, I see the ridiculous amount of labor,research effort and money I put into this passion can only do two positive things. One, make people happy by creating a unique experience. Two, elevate the art of brewing in the world. I say the world because I did take a home brew to my family in Switzerland last time we visited, and introduced my parents to flavors they never knew existed in beer. Like me and other of my friends, my parents out look on a bottle of beer as changed for ever. It's like drinking a good wine after years of palate pollution with cheap box wine.
Not every one will go out of their way to buy good/expensive beers,but knowing is like a curse, you can never ignore the flavors and amazing tasting brews you have tried as you are drinking a mediocre and common one.
I am nursing a Honey IPA in secondary at this very moment and their is a 10.5 lbs of grain and fresh Belgian yeast in m fridge,waiting for me to get busy with it.
What can I say, it has been an amazing last 6 months of discovery and I am looking forward to the other half of this first year of home brewing.
If you wish to learn and create amazing and unique beers on your own, this is the time to do it. Their is a revolution out their, shaking every established corporate brewery around the world. DON"T STAND STILL.
Happy home brewing. SANTE.
|By adriango on Jul 12th 2011, 11:51 pm||Permalink|
You know you're a homebrewer if...
...you leave the night-club after a show with two shopping bags full of empty beer bottles.
|By 09SP3D on Jun 14th 2011, 5:31 pm||Permalink|
Im trying to experiment with different grain and hop sequences and dont know exactly how to classify it when im done. The one ive got down now falls in to the scottish ale export category, but what actually makes it a scottish ale? For a 5 gallon batch heres what i have:
9.5 Gallon Boil
5 lbs crystal 20
3 lbs pils 6 row
3 lbs belgain Carmel Pils
.5 oz chinook for 15 min
1 oz mount rainer for 30
Maybe I am being a little vauge with what I am asking, just trying to make a little more sense out of the category question...
|By ajax1022 on Jun 14th 2011, 1:03 am||Permalink|
Fuggin Honey Brown #1
2 Gal Batch
19.4 oz Mr. Beer Englishman's Nut Brown Ale Hopped Malt Extract
19.4 oz Mr. Beer Mellow Amber Unhopped Malt Extract
1 cup Valutime U.S. Grade A Honey
1/2 cup bloom Sugar
1/2 oz Mr. Beer Fuggle Pellet Hops
Boil 4 cups water with UME, Honey, & Sugar
Steep 1/4 oz hops 15 min
Remove hops, add UME, pour into fermenter
Dry hop 1/4 oz
|By blitzkreig on May 18th 2011, 12:39 am||Permalink|
|Is it called Killabrew? Mr. Peanut!!|
|By blitzkreig on May 18th 2011, 12:36 am||Permalink|
|Hey Dos..........whats your latest batch called?|
|By Seanao on May 17th 2011, 4:45 am||Permalink|
18B. Strong Belgian Ale, Tripel All-grain
ABV 11.0 %
Boil Volume 6 gallons
Batch Size 5 gallons
Yeast 75% AA
OG 1.065 1.114 1.095
FG 1.013 1.029 1.020
IBU 20 25 35
SRM 3.5 7 6
ABV 6.3 11.0 10
% Weight Weight (lbs) Grain Gravity Points Color
80.0 % 16.00 German Pilsener 91.2 5.1
10.0 % 2.00 Vienna 9.0 1.6
10.0 % 2.00 Candy Sugar 13.5 0.4
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 East Kent Goldings Pellet 5.0 10.0 60 0.169 25.4
33.3 % 1.00 Tettnanger Pellet 4.5 4.5 0 0.000 0.0
|By brandonhagen1 on May 11th 2011, 7:01 pm||Permalink|
|i just thought of a name for my homebrewery it is goin to be HUMPING DOG BREWERY|
|By DeadEndBrewery on Apr 24th 2011, 10:12 pm||Permalink|
Kegged Surly Furious Pro Kit from Northern Brewer on Friday.
Right now brewing Mirror Pond Pale Ale Clone. Messing around on here, let my steeped grains get to boil. Oops.
1 lb. Munich
14 oz Two Row Pale Malt
4 oz. Crystal 60L
3 lbs LDME 60
3 lbs LLME 15
1 oz Centennials 60
1 oz Cascade 15
1 oz Cascade 5
1 oz Cascade Dry
Wyeast 1056 American Ale
|By tonybeerd on Apr 22nd 2011, 3:32 pm||Permalink|
10 gallon batch of a very standard Hefe.
Half gets Nottingham
Half gets WLP 300.
Now we'll split each of those 5gallon batches to play with some watermelon.
Recipe to note "one big ass watermelon"
Will weigh the pulp and measure teh juice for good measure later.
Hoping to end up with 4x drinkable and distinguishable beers....
|By KDJOHN1 on Apr 21st 2011, 1:42 am||Permalink|
First brew in tertiary. Racked off primary onto secondary yeast cake of second batch for two days, then to tertiary.
Friday will take it to the keg.
Second batch with Windsor yeast in keg, carbonated.
Tastes great, but cloudy as hell.
Final gravity was 1.014.(OG 1.066)
|By KDJOHN1 on Apr 12th 2011, 11:31 pm||Permalink|
Whoa! Got home from work and found the lid popped off of my fermenter.
Windsor yeast started strong and I figured it might happen, and sure nuff, it did.
Violent fermentation plugged up air lock and resulted in a blown lid.
Cleaned lock and replaced lid; instant bubbling.
First batch with WL Cry Havoc is slowly going along.
|By KDJOHN1 on Apr 11th 2011, 2:31 am||Permalink|
|OG on Sunday's brew was 1.066|
|By KDJOHN1 on Apr 10th 2011, 11:12 pm||Permalink|
2nd batch brewed today.
Once again, it went swimmingly.
8 Lbs lite extract
1 lb dark dme
2 lbs lite brown sugar
1lb 40L crystal
2 Oz cascade @ 60"
2 Oz cascade @ 15"
Windsor dry yeast hydrated in 4 oz of wort instead of water
Yeast started very well
|By KDJOHN1 on Apr 9th 2011, 5:28 am||Permalink|
First batch in eight years. This go around, my facilities are larger. I have a larger kitchen, a garage, and a work shop.
I've purchased an old fridge and am in the process of converting into a kegerator. I've added a false ceiling to my workshop, along with a window a/c unit and a ceiling fan. This should allow me to use the shop for most homebrewing activity.
First re-entry batch included;
8 lbs lite extract
1 lb 40l crystal steeped
2 oz cascade 60 min,
1 oz cascade 30 min.
1 oz cascade 15 min.
White Labs Cry Havoc
|By NWEagle on Mar 21st 2011, 8:44 pm||Permalink|
Brewed my first partial mash last Saturday. At least I think that definition is correct. It is meant to approximate Stone Arrogant Bastard. I would welcome and appreciate any suggestion and/or comments.
Recipe Volume 5 gallons
Boiling Volume 3 gallons
Yeast: Wyeast British Ale Yeast
7 lb Light Malt Extract Syrup
2 lb Light Malt Extract - Dry
1 lb Belgian Special-B Malt
1/2 lb Belgian Caravienne Malt
1/2 lb Belgian CaraMunich Malt
1/2 lb Belgian Biscuit Malt
2 1/2 oz. Chinook Hops - 60 minutes
2 oz Columbus Hops - 20 minutes
2 oz Cascade Hops - 2 minutes
I have a pretty spartan setup: a 6 gallon boiling pot on an electric stove, a 6 gallon bottling bucket that I use to sanitize for boiling, and a 6 gallon glass carboy. I slapped the starter pack the previous night and left it out to warm up. It was nice and puffy the next morning. I brought 2 galllons of water to 158 degrees and steeped the cracked grains for 30 minutes between 155 and 160 degrees. I then rinsed (sparged?) the grains with 1/2 gallon water at 158 degrees. I took the mix off heat and carefully stirred in the extracts. I then brought the mixture to a rolling boil, which took a long time due to my heat source, probably 30-40 minutes. I then left the mix boiling until I could see the hot break - the egg-drop soup look and the smooth foam on the boil. Then I started my timer and added my Chinook hops. I found I had to assist the hops in getting wet as they were quite buoyant. After 40 minutes I added the Columbus hops, and then after 58 minutes I added the Cascade hops. At the end of the boiling time I removed the mix from the heat, rinsed (sparged?) the hops with 1/2 gallon of water at 158 degrees, and then I placed my boil pot into an ice bath where, with gentle stirring, I managed to get the liquid to 100 degrees in 15 minutes. I then poured 1 gallon of refrigerated water into the carboy, added my wort, and then topped off to 5 gallons with more refrigerated water. I was able to attain a wort temperature of 70 degrees in 20 minutes.
I tested the OG at 1.067, pitched the yeast, and settled my carboy in for a weeks nap using a sterilized growler for an airlock. The wort sample was delicious - very sweet, complex and it had just a wonderful hoppy bitter snap on the finish. I am very excited about this batch of beer. It will sit one week in the primary, and then two weeks in secondary. I will then rack it into 22 oz bottles and let it condition and carbonate for another 2 weeks minimum.
I welcome any and all feedback on my procedures as I am here to learn and, hopefully, someday help others who are new to brewing.
|By poochy on Mar 16th 2011, 4:51 am||Permalink|
Just brewed my very first batch of all grain and hops beer. I have been reading up on brewing for a while and finally did it tonight. For my setup I have two 7.5 gallon propane turkey fryer/brew kettles, and a 6.5 gallon conical fermenter.
My first recipe I tried and brewed tonight was an American style lager beer.
My ingregients were as follows:
7.5 lbs of American 2 row pale
2.0 lbs of German Munich light
1.0 lbs of Belgian Biscuit
0.5 oz of Centennial hopps
0.5 oz of Columbus hopps
I brewed my grains in 6 gallon for 60 minutes at 154* - 160* F. I then transfered to second kettle brought volume to 5 gallon and added .5 oz of Centennial hopps to it for a boil time of 60 minutes at 160* F. For the last 15 minutes of brew time I added .5 oz of Columbus hopps. After my starter was ready it was added to my mash just before going to the fermenter at 80*F. The hydrometer showed it at being just over 5% ABV and a OG of 1.04 we will see tomorrow how it is doing in the fermenter.
Any tips would be appreciated. After it ferments at 50* F for 30 days I plan on kegging it.
|By rflinn on Feb 6th 2011, 10:27 pm||Permalink|
Cooked our Sierra Nevada Pale Ale Clone last night. Was pretty easy, we did have 1 boil over, but not to bad. The instructions shoe ath the O.G. should be 1.054-1.056 we measured @ 1.052. Not sure how that will affect the brew. Seems it may lower the ABV a bit. Will update later.
Pitching the yeast: took almost 20 hours to become noticeably active, was a bit chilly in the house (closet) placed a blanket to keet her warm. Just checked and it appears pretty active.
|By mchlwlcx on Feb 5th 2011, 5:44 pm||Permalink|
|So for chirstmas last year (2009) I got a Mr. Beer home brew kit and instantly fell in love. I "brewed" alot of batches using my Mr. Beer home kit. I loved it but it was lacking one very important thing, the ability to create your "own" beer. So i broke down and bought a starter kit with recipe kit from my local homebrew shop. Now i am not made of money so this was a very big purchase for me. Needless to say, my wife was not exactly happy with it but in my defense I needed something to keep me occupied. hahaha This was my gateway drug. I found myself buying clone kits and regular kits. So far I had been very satisfied following instructions and creating brews that thousands of other people make every day. It was still lacking that personal touch that screams "THIS IS MINE AND I MADE IT ON MY VERY OWN! NO ONE ELSE OUT THERE HAS MADE IT!". Well I know that no matter what permutation I try to make of beer, someone, somewhere has already made it. But i wanted something that was mine. So this christmas (2010) i was over my cousin's house for a party amd tried yuengling black and tan. I fell in love. So I purchased a porter and a lager kit that was a clone of yuenlging lager and a yuengling porter. Well long story short, I thought that the lager kit was contaminated. I just found out today that it was not. I have long since drank the porter (which I thought was absolutely delicious). So tonight, a friend and mine will bottle the yuengling clone. But this leads me to my first "personal" beer that i brewed last weekend. I decided to make a porter because I loved the porter I had made before. Well right now it is sitting in my secondary fermenter. I used 9 oz. black patent malt, 7 oz. chocolate malt, 1 lbs 60L crystal malt, 3.3. muttons dark liquid malt, 3.3 muttons light malt, 1 lbs dry amber malt, ginger, 3 oz cascade hops, 1 oz halleratue hops, and whitelabs english ale yeast. I am very excited about this. This is going to be my very first "me" batch. I know that it was kind of premature but I entered into a beer competition with this beer. I have more than enough time to brew two more batches of this if it lacking or too strong in some areas. I will post back here in a few weeks to let everyone know how the yuengling clone worked out and how "my" batch worked out. I know that being a beginner brewer is very hard, as I am still going through it. If anyone, I mean anyone has ANY info or help in making me a better brewer, then let me know. Please. I have found something that I feel is going to be a lifelong lesson and i urge anyone who is thinking about start to just do it. It is one of the most fullfilling hobbies I have ever had.|