Just racked Five Magics to the secondary fermenter after two weeks in the primary. Looks and tastes very similar to Sam Adams Boston Lager.
The beer is that clear after only two weeks in the primary. I think it's the yeast that I used, which was Nottingham ale yeast. It's the second time I've used this yeast. My irish red came out awesome with it.
I keep hearing about S-05 being such a clean fermenting ale strain, but I've had much better results with this.
Last edited by Sourceworx; 05-19-2010 at 03:04 PM.
Finally brewed my IPA last night. I overshot the OG by a bunch. I was supposed to end up at 1.050 and ended with 1.071. Does that mean the ABV will be higher?
Please say yes.
Waaay higher. 1.050 sounds low for an IPA anyways....but I'm not sure how you could overshoot by 21 points. You are using extract, right? You would either have to have a much smaller batch than originally anticiptaed, or used alot more extract than the recipe called for.
One other thing it could be...are you doing partial boils, and did you take the reading before adding your top off water?
I do only one reading once I've finished the boil and topped of to 21 liter mark in the fermenter. I actually thought I'd forgotten a liter, so I added another.
Since my readings are off compared to the recipe, I just wait until my reading is stable for 2-3 days right?
Recipe I followed
I was not sure at all of the bolded part. The timing just isn't clear. I added 2kg of DME + 10 G of hops and let it boil for just 15 minutes. I was expecting to let it boil for more than that.Ingredients:
50grm Amarillo hops
3 x 1kg light dried malt extract
American Ale Yeast
Approx 21 Litres of bottled water.
Sanitise all equipment and rise before using.
Bring 6 litres of water to the boil and Dissolve the 1kg of malt extract and 30g of the hops. Boil for 40 mins then add the other 2kg of malt extract. Add a further 10g of hops and boil for a further 15 minutes.Turn off the heat and add a further 10g of the hops and allow to steep for 30 mins.
Add 8 litres of water to a the fermenting bin then strain the boiled liquid into the water. Top up the fermenting bin to 21 Litre mark. Ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled to pitching temperature (15-24C), if in doubt use a thermometer to check the temperature. Take a hydrometer reading and record starting gravity. Place a clean tea towel over the top of the fermenting bin then place the lid loosley on top. Move to a suitable area in the house and leave until fermentation is complete. Bottle and wait approx 1 - 2 weeks to clear. As with all beers, it will continue to improve with age.
Now let me go figure out these measurement conversions...
The only other thing I can think of, is your hydrometer is out of whack.
You get much poorer hop utilization when hops are boiled in a more concentrated wort. So if you're not boiling the full amount of wort (which is common with extract brewers) then it's recommended to add only about 20% of the extract at the beginning of the boil, then add the remaining extract in the final 15-20 minutes.
By the way I tried my first partial mash last week. I screwed it up big time. I tried maintaining the mash temp on my stove, which turned out to be virtually impossible to do. My OG was off by 12 points. I'm letting it ferment but I think it's likely that this is going to end up getting poured down the drain.
I bought a 3 gallon cooler to mash in next time.
Did you use your cooler yet? If not, perhaps take it back and just get the 5 gallon (or ten). If you move on to partial mashes, your next step is obviously all-grain...so you may as well get the investment over with, and not have a useless 3-gallon hanging around You can still do the partial in the 5 gallon.
At 5 gallons, you won't be able to do an all-grain IPA (well, a IPA on the low end you could do) or any other big beers, but you can do the majority of beers. They're good up to about an OG of around 1.060.
Yes, maintaining on a stove is hard. I tried it once. Went straight to the cooler after that debacle
Temp plays a role in the OG reading doesn't it?
I put the boil in an ice bath, then pitched it in the fermenter, then topped it off to 21 liter, then measured it without looking at the T°. MY guess is I was between 35-40° C (95-104°F).
I've read that if you don't use the cooler's full capacity (if I did a partial mash in a 5 gallon cooler) the air in all that extra head space will bring the mash temp down. How do you get around that?
And no I haven't used the cooler yet.
Last edited by OrangeJet; 05-28-2010 at 09:15 AM.