Tastybrew User Journals

The 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 Vince (aka Purdue_Brewer) on Jun 22nd 2009, 4:08 pm	Permalink
I've been taking a brewing break the last month and a half to concentrate on building a wood-fired oven. Need to get back to it. Thinking of a pale ale.

By Matt on Jun 17th 2009, 6:43 pm

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Imperial Stout Brewed on 6/16/09 First AG was very fun, but went ok, I hit about 61% efficiancy on my mash. I under shot the strike water and hit 150 instead of 152, it droped a little more during the mash too. then sparged with 180 degree water and might have extracted tanins I'm not sure though because I have never brewed AG. overall first mash could have gone better, but Im happy with it. After boiling and cooling wort I failed 3 siphon attempts (very frustrating) and just poured wort with trub into fermenter. NOTE TO SELF get a racking cane or mabye an auto siphon. Recipe: 10 lbs wyermans german pale malt 2 lbs wyermans dark munich 1 lb wyermans british crystal malt 49-64 Lov 1 lb brown sugar 4 lb can of edme extra stout extract syrup(prehopped) 2 oz fuggle hops 4%alpha (60min) 2 oz northern brewer hops 7.7%alpha (60min) 1 tsp Irish moss(15min) 2 pcks Wyeast london ale(pitched into 85* wort. should have cooled it more) _____________________ OG 1.090 currently in primary and will remain for 2 months

By Duke Geren on May 16th 2009, 6:59 pm	Permalink
Just got back from a weekend in Bend, Oregon. Man, that folks over at Bend Brewing Company have it going on!

By paul_sharp on Mar 29th 2009, 2:18 pm	Permalink
Historical Decoction video. Over at Barclay Perkins blogspot (Shut Up About Barclay Perkins)is a very interesting little German film from the 1930's about decoction methods of that period (prewar). Paul

By paul_sharp on Mar 29th 2009, 2:15 pm	Permalink
Historical Decoction video. Over at Barclay Perkins blogspot (shut up about Barclay Perkins)is a very interesting little German film from the 1930's about decoction methods of that time. Paul

By Scott Williamson on Mar 18th 2009, 4:42 am	Permalink
Just tried my first homebrew ever. Was amazing considering I used the kit that came with my brew kit. Modified it a bit... bit tastes amazing (to me!) Recipe is here. Have a German Honey Brown in my secondary for another week. Hopefully will have what I'm calling a B-52 Sweet Stout in the primary by this weekend! My local homebrew buddy was correct... this gets addicting!

By R C on Mar 4th 2009, 2:49 pm	Permalink
First AG mash this morning. Mash tun built from 70 qt coleman xtreme cooler. Had trouble with the temp and had to settle for 148 F, not the 150-152 I wanted. I guess I need a hotter strike water next time. 6 gallons/13.25 # grain = 1.8 qt/lb.

By doc2135 on Feb 16th 2009, 6:53 am	Permalink
To Sid78: I just primed a 5.4% bitter with Muntons Kreamyx (I'm not sure on the exact amount of DME in there but...) 2 weeks ago and they're already carbonated. I figured it would take about 6 weeks in the 65 degree F refrigerator of a house, but I was dead wrong, 2 weeks and we're rocking. Hope it helps... Josh

By sid78 on Feb 8th 2009, 3:54 am	Permalink
I'm thinking of priming my next batch (4% bitter) with dry malt extract. I've only ever used corn sugar and half a cup at that, always turned out well. I've read it can take longer and you get a finer bubble. any tips or suggestions?

By Eric Kahler on Dec 7th 2008, 3:19 pm	Permalink
waiting for all of the kegs and dual keg set up to arrive. Cant wait to stop bottling! I only got the party taps though. Will wait until the spring before purchasing the small fridge. The garage will have to work for now. Hope my beer doesn't freeze. I did however go with the 20# co2 bottle. Hope I can get it filled locally. I wonder how long a 20 #er will last?

By StephenRenfroe on Nov 16th 2008, 12:18 am

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12B. Barleywine And Imperial Stout, American-Style Barleywine Extract Color Stats OG 1.110 FG 1.028 IBU 83 ABV 10.6 % SRM 15 Specifics Boil Volume 2 gallons Batch Size 5 gallons Yeast 75% AA Style Comparison Low High OG 1.080 1.110 1.120+ FG 1.020 1.028 1.030+ IBU 50 83 100 SRM 10 15 22 ABV 8 10.6 12+ Fermentables % Weight Weight (lbs) Grain Gravity Points Color 64.6 % 12.75 Light Malt Extract Syrup 86.7 5.1 5.1 % 1.00 Light Dry Malt Extract 9.0 0.4 30.4 % 6.00 American Crystal 20L 13.9 24.0 19.75 109.6 Hops % Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU 25.0 % 1.00 Cascade Pellet 6.3 6.3 30 0.016 9.8 50.0 % 2.00 Chinook Pellet 12.0 24.0 60 0.029 69.6 25.0 % 1.00 Willamette Pellet 5.5 5.5 10 0.006 3.4 4.00 82.8

By Bob G on Oct 22nd 2008, 5:57 am

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I've reviewed my earlier journals that addressed some stout and porter issues looking for the missing "link" in beers such as Old Rasputin and I've found after much investigation and analysis and of course buying a myriad of books such as the Durdin Park aggregates that I finally cobbled together a Russian Imperial Stout. According to the style guidelines a RIS should have a presence of bittering, flavor and aroma hops. Personally, I think the stuff being sent from Burton on Trent to Catherin the Great of Russia had bittering and flavor. I personally think the 3-4 month journey subdued the aroma hops. I purposely did not involve any late hop additions or dry hops to this recipe but, feel free to experiment. I think I pretty much nailed the grain bill for those of you that love North Coast brewing Company's "Old Rasputin" as much as I do ....anyhoo this is a solid recipe and feel free to experiment with the aroma hop profile: Russian Imperial Stout - Tradional Old English A ProMash Recipe Report AHA Style and Style Guidelines ------------------------------- 13-F Stout, Russian Imperial Stout Min OG: 1.075 Max OG: 1.114 Min IBU: 50 Max IBU: 100 Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 23.63 Anticipated OG: 1.115 Plato: 26.89 Anticipated SRM: 36.9 Anticipated IBU: 90.6 Brewhouse Efficiency: 71 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.66 Gallons Per Hour Pre-Boil Wort Size: 7.99 Gal Pre-Boil Gravity: 1.079 SG 19.06 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Tinseth Tinseth Concentration Factor: 1.30 Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 72.0 17.00 lbs. Pale Malt(2-row) Great Britain 1.036 3 8.5 2.00 lbs. Brown Malt Great Britain 1.032 70 8.5 2.00 lbs. Cane Sugar 1.047 0 8.5 2.00 lbs. Amber Malt Great Britain 1.032 35 2.6 0.63 lbs. Black Patent Malt Great Britain 1.027 525 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 5.50 oz. Fuggle Whole 2.97 39.0 90 min. 4.00 oz. Goldings - E.K. Whole 5.40 51.5 90 min. Yeast ----- White Labs WLP007 Dry English Ale Water Profile ------------- Profile: London Profile known for: Sweet Stout Calcium(Ca): 90.0 ppm Magnesium(Mg): 4.0 ppm Sodium(Na): 24.0 ppm Sulfate(SO4): 58.0 ppm Chloride(Cl): 18.0 ppm biCarbonate(HCO3): 123.0 ppm pH: 8.33 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 21.63 Water Qts: 28.00 - Before Additional Infusions Water Gal: 7.00 - Before Additional Infusions Qts Water Per Lbs Grain: 1.29 - Before Additional Infusions Saccharification Rest Temp : 150 Time: 90 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 180 Time: 45 Total Mash Volume Gal: 8.73 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.

By Jay Schroyer on Oct 6th 2008, 9:20 pm

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Hmmm, first brew in a year (NB's extra pale ale: 7.5 pounds two row, 1 pound belgian pils, 2 ounces of cascades for an hour and 1 ounce near flameout). Everything that could go wrong did, but I plowed ahead anyway. My mash temp was off by 10 degrees so the mash was at about 142 for an hour. Seems I made a very fermentable wort since I achieved 82% attenuation with one packet of US-05 just sprinkled into the carboy (OG 1.045, FG 1.008). To make matters worse, the gas hose on my burner got damaged in storage so I ended up doing a stovetop boil on my gas stove. Aaargh, trying to boil 6 gallons of wort for an hour on such a small flame was very frustrating. Chiller was all goofed up so pitched kind of warm and wasn't able to cool the fermenter down until the next day with a wet towel and fan. Figured I'd have 5 gallons of jet fuel before long. But...this session exemplified RDWHAHB to me. For all the worrying the final product is pretty darn tasty. I dryhopped it with an ounce of whole Cascades for 2 weeks and the aroma is awesome. The beer is bone dry almost the way a dry wine steals the moisture from your tongue, but there's a pleasant bitterness to it, not much body mind you, but it's doesn't just taste like hop water and I would definitely drink this in the summer. All in all not too shabby for a rusty brewer that couldn't get his act together.

By vineyard2015 on Aug 26th 2008, 7:43 pm	Permalink
I am making a hard cider, and the recipe calls for potassium sorbate into the secondary carboy. Can you use potassium metabisulfite instead? Also when i bottle it how do I make a sparkling cider, I heard to add sugar to the bottle, but how much for a 12 oz bottle? Or is there better sugestions.

By Andrew Cesario on Aug 22nd 2008, 4:21 am

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A few homegrown hop recipes 8/2008. (have not drank any of these yet.. still brewin). 1) 'Dried and Fried' 2) 'Gone Fishin' 3) 'Welcome Home' Amber Ale 1) 'Dried and Fried' 8/11/2008 Boil 2.5 gal water Reduce to 160 deg. Add grains: -8oz crystal malt (40L) -4 oz crytal malt (60L) -2oz Roasted non-malted barley (6row lowband 300) Bring to Boil 0 minutesAdd: -1 can x-light extract -1 can light extract -Approx 2oz fresh (2008) dried willamette hops - approx1oz dried (2007 ) saaz hops 25 minutes add" -1oz fresh (2008) dried Willamette hops 55 minutes add -1 oz dried 2007 Saaz hops Cool wort to 70 degrees Add water to 5 Gallons Add pitched liquid yeast. OG: 1.036 9 days Moved to 2nd fermenter, OG reading still 1.034-1.036. Uh-oh..Noticed strong smell and lots of 'floaties'(... see forum entry for problem)Added Nottingham yeast, returned to clean fermenting bucket. ... we'll see! 2) 'Gone Fishin' 8/15/2008 Boil 2.5-3 gals water Cut heat, reduce to 180degrees Add Grains: 1lb 2 row Pale Malt 2.5 lbs Crystal Malt (40L 6 Row) 1/2 lb Roasted Nonmalted barley 2 cans light malt extract BOIL 0 min add -1oz packaged Hallertau pellet hops 55 mins add -8 cups fresh Saaz hops (not dried.. fresh off the vine) Cool to 70 degrees slow(went fishing and let it cool for 7 hours rather than a rapid cooling) Add water to 5 gallons OG reading 1.080 Muntons Yeast (good bubling withing 12 hours, for a few days) Ferment in glass carboy 5 days, transfer to second (glass) fermenter for a few more days. 3) 'Welcome Home' Amber Ale Put grains in 1.5 gal Cold water -1 LB Crystal Malt (40L) -1 LB 2 row Pale Malt 4-5 oz Black Patent Malt Bring to a slow BOIL, cut heat and steep for 30 minutes. Remove Grains Add 1 can amber extract BOIL 0 Minutes add: -1/2 oz packaged Hallertau hop pellets 55 minutes add -4 heaping cups fresh Fuggle hops (right off the vine!) Rapid cool to 90 degrees (as recommended on the yeast package) OG reading: (oops, missed this before adding yeast) Add Nottingham yeast (1/2 packet) OG reading: 1.040 Ferment in 2 glass jugs

By Andrew Cesario on Aug 4th 2008, 3:07 am

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Hop Harvest 2008 3 years ago I ordered some Rhizomes online, and planted Fuggle, Willammette, Northern Brewers and Saaz. Last year I harvested a bit of Hallertauer and Saaz, the Fuggle didnt seem to take. This year they are all going nuts, and have grown like crazy. The first plant is just in and I'm drying hops right now. I should get another harvest or two off that set of vines as there are lots of little spiky buds still. The others appear week or two away, with varying sized buds starting on them. I have a bunch of pics, and need to post them to the web but dont yet have a site.

By beerinthe760 on Jun 26th 2008, 11:35 pm	Permalink
I've got a brew day coming up on 7/12 and that Hot Weather Belgian IPA looks like a nice candidate. I'd rather do that than feel rushed in building my temp-controlled fermenting box. Any other suggestions for a good warm weather extra brew? Thanks!

By mnstorm99 (Brewing on 18th) on Jun 16th 2008, 1:41 pm	Permalink
Hello All, Just looking for a place to put my good recipes out there and this site is great for that. As well as a good place for recipes, or even just an idea or two. Why keep an excellent beer bottled up?

By Nick on Jun 15th 2008, 2:28 pm

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Doing a quick little IPA Experiment to boost my supply for July, and to help myself (still a novice brewer) taste the specific difference between some finishing hops. Used a simply base (9# light LME, 1#Crystal 40, 1/2# Carapils), and then the following hop schedule. 3oz Sterling 60mins 1oz Cascade/Hallertau 15mins 1oz Cascade/Hallertau 5mins 1oz Cascade/Hallertau Dryhopped in secondary used Coopers Ale Yeast, rehydrated. All Temperatures and length of time in primary and secondary were kept the same. Should be a marked difference in tastes! Will be bottling in another week, so I'll have results in early July on the taste! Using the yeast cake from these two to drive 2 batches of a simple (and cheap) summer cider (10cans of concentrate, 2# dark turbinado sugar). Cheap, refreshing, quick to make, and my drunk friends will think it's amazing. Doesn't hurt that the ladies always like it too Happy Brewing! Nick

By Richie Giannone on Jun 3rd 2008, 11:09 am

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Luigi, ho appena notato che sei un Italiano. Dove vivi? I miei genitori sono italiani. Mia madre viene da Frosinone e mio padre e' di Villabate, Palermo. Dai dieci ai quartordici anni ho vissuto a Villabate perche' i miei genitori avevano deciso di riimpatriarsi. Dopo quatro anni di disoccupazione mio padre ha deciso di retornare in America. Comunque adesso loro sono in pensione adesso e hanno una casa a Villabate e trascurano ogni estate li. Grande piacere di vedere un'altro intaliano tra di noi!! Riccardo