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like I said, I am still very much a rookie. 1,2,3 method? Is that 1 week primary, 2 weeks secondary, 3 weeks bottle? I use to go pretty much by that type of a timeline but now I let the yeast tell me when it is done. I try to keep my yeast as happy as possible
. I usually wait until it really slows down and then test the gravity. If it is close to what the fg is suppose to be I go ahead and transfer. On some of my wheat beers, I never transfer to a secondary. I like them a little cloudy and just leave it in the primary for an extra week or so. Then when I go to bottle or keg I make sure I strain it well. The most important thing I learned though is to take notes so that next time you will remember what you did and how it turned out. I hate forgetting things
Let me know how that is.....planning on going with a Honey Brown next
Voting is done ... starting a Belgian Wheat
26 posts • Page 2 of 2 • 1, 2
Just the opinion of a rookie lol, but I never even test the gravity until the bubbling stops. Is it still very active or just a bubble now and then?
Prost
John
http://blogcentral.brewersroundtable.com/heavenlyfire
http://www.myspace.com/heavenlyfire516
Drink what you love and love what you drink!
John
http://blogcentral.brewersroundtable.com/heavenlyfire
http://www.myspace.com/heavenlyfire516
Drink what you love and love what you drink!
-

Heavenlyfire - Brewing Master
- Posts: 205
- Joined: Mon Mar 17, 2008 12:27 am
- Location: Mesa, AZ
Prost
John
http://blogcentral.brewersroundtable.com/heavenlyfire
http://www.myspace.com/heavenlyfire516
Drink what you love and love what you drink!
John
http://blogcentral.brewersroundtable.com/heavenlyfire
http://www.myspace.com/heavenlyfire516
Drink what you love and love what you drink!
-

Heavenlyfire - Brewing Master
- Posts: 205
- Joined: Mon Mar 17, 2008 12:27 am
- Location: Mesa, AZ
I used the water bath method to cool the wort. I added the 2 gallons of chilled water in the previous pic. I got it down to 72 degrees in about 25 minutes using this method.
I poured the wort into the primary bucket, I used a funnel with a built in strainer to filter out as much of the sludge as possible.
So here is the wort right before I pitched the Wyeast!
It fermented for about 9 1/2 days, I transfered the wort to the secondary which is my carboy. Here is a pic of the empty primary and the all sludge.
I used my auto siphon, to siphon from the primary bucket to the secondary carboy.
On Good Friday (of all days) I brewed another batch, this one is Honey Brown Ale!
Left to right.... Cabernet Sauvigon / Phat Tyer Amber Ale / Honey Brown Ale.
-J
P.S. All pictures in this post were taken with my Treo 700wx.
Enjoy!
I poured the wort into the primary bucket, I used a funnel with a built in strainer to filter out as much of the sludge as possible.
So here is the wort right before I pitched the Wyeast!
It fermented for about 9 1/2 days, I transfered the wort to the secondary which is my carboy. Here is a pic of the empty primary and the all sludge.
I used my auto siphon, to siphon from the primary bucket to the secondary carboy.
On Good Friday (of all days) I brewed another batch, this one is Honey Brown Ale!
Left to right.... Cabernet Sauvigon / Phat Tyer Amber Ale / Honey Brown Ale.
-J
P.S. All pictures in this post were taken with my Treo 700wx.
Enjoy!
On Deck: Brown Ale
Primary: Nada
Secondary: Cherry / Blend (Fredonia/Niagara/Chenin Blanc)
Primary: Nada
Secondary: Cherry / Blend (Fredonia/Niagara/Chenin Blanc)
-

Jshakour - Brewing Master
- Posts: 237
- Joined: Fri Aug 24, 2007 8:12 pm
I usually get about 26 to 27 22 ounce bottles per 5 gallon batch.
There is a restaurant / brew house down the street from my house that sells 22 ounce bottles for 50 cents a piece.
Their "on tap" list changes almost hourly!
Here is there link http://www.thebrewkettle.com/
-J
There is a restaurant / brew house down the street from my house that sells 22 ounce bottles for 50 cents a piece.
Their "on tap" list changes almost hourly!
Here is there link http://www.thebrewkettle.com/
-J
On Deck: Brown Ale
Primary: Nada
Secondary: Cherry / Blend (Fredonia/Niagara/Chenin Blanc)
Primary: Nada
Secondary: Cherry / Blend (Fredonia/Niagara/Chenin Blanc)
-

Jshakour - Brewing Master
- Posts: 237
- Joined: Fri Aug 24, 2007 8:12 pm
One thing I do is always buy micro brew beer when I am not drinking my own and save the bottles. Another thing is to find a local bar that sells a lot of micros and talk to them. I started out by going to Old Chicago and the bar tender was more than happy to help out.
Prost
John
http://blogcentral.brewersroundtable.com/heavenlyfire
http://www.myspace.com/heavenlyfire516
Drink what you love and love what you drink!
John
http://blogcentral.brewersroundtable.com/heavenlyfire
http://www.myspace.com/heavenlyfire516
Drink what you love and love what you drink!
-

Heavenlyfire - Brewing Master
- Posts: 205
- Joined: Mon Mar 17, 2008 12:27 am
- Location: Mesa, AZ
That is a great idea, however since I have two batches going, I dont think I will have room for double the bottles in my fridge!
-J
P.S. I just got done racking my Honey Brown Ale!
-J
P.S. I just got done racking my Honey Brown Ale!
On Deck: Brown Ale
Primary: Nada
Secondary: Cherry / Blend (Fredonia/Niagara/Chenin Blanc)
Primary: Nada
Secondary: Cherry / Blend (Fredonia/Niagara/Chenin Blanc)
-

Jshakour - Brewing Master
- Posts: 237
- Joined: Fri Aug 24, 2007 8:12 pm
Jshakour wrote:That is a great idea, however since I have two batches going, I dont think I will have room for double the bottles in my fridge!
-J
P.S. I just got done racking my Honey Brown Ale!
Let me know how that is.....planning on going with a Honey Brown next
- KSBrewer
- Keg
- Posts: 59
- Joined: Sat Dec 29, 2007 8:17 pm
26 posts • Page 2 of 2 • 1, 2
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