Difference between revisions of "Batch 1"
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This was my first batch of beer. My Dad and I started it together, though we forgot to check the specific gravity when we did. | This was my first batch of beer. My Dad and I started it together, though we forgot to check the specific gravity when we did. | ||
| − | We added the bramling cross hops for the full hour, and the fuggle for the last 15 minutes. The irish moss went in at the half-hour mark | + | The boil was a full hour. We added the bramling cross hops for the full hour, and the fuggle for the last 15 minutes. The irish moss went in at the half-hour mark. We cooled the wort to about 90 degrees before adding cold water to bring it up to 5 gallons. Pitched the yeast at about 86 degrees. Fermented in the primary for about a week, then in secondary for two. Added 1 cup of priming sugar at bottling. Conditioning in the bottle helped a lot, as the earlier bottles were pretty harsh, but the later bottles were very nice. Definitely wanted to sit for at least 3 weeks before drinking. |
The beer turned out pretty good, though I don't like one of the flavors. Apparently it's the yeast that added that flavor, because if the beer is left to settle, and I'm careful about pouring, I can minimize that flavor. | The beer turned out pretty good, though I don't like one of the flavors. Apparently it's the yeast that added that flavor, because if the beer is left to settle, and I'm careful about pouring, I can minimize that flavor. | ||
Revision as of 12:40, 19 October 2009
Ingredients:
- 1 can (3.3 lbs) of light malt extract
- 1 can (3.3 lbs) of dark malt extract
- 1 packet of Safbrew T-58 yeast
- 1 oz Fuggle hops pellets
- 1 oz Bramling cross hops pellets
- 1 tsp irish moss
This was my first batch of beer. My Dad and I started it together, though we forgot to check the specific gravity when we did.
The boil was a full hour. We added the bramling cross hops for the full hour, and the fuggle for the last 15 minutes. The irish moss went in at the half-hour mark. We cooled the wort to about 90 degrees before adding cold water to bring it up to 5 gallons. Pitched the yeast at about 86 degrees. Fermented in the primary for about a week, then in secondary for two. Added 1 cup of priming sugar at bottling. Conditioning in the bottle helped a lot, as the earlier bottles were pretty harsh, but the later bottles were very nice. Definitely wanted to sit for at least 3 weeks before drinking.
The beer turned out pretty good, though I don't like one of the flavors. Apparently it's the yeast that added that flavor, because if the beer is left to settle, and I'm careful about pouring, I can minimize that flavor.
