Official RC Snobby Beer Purchases Thread

[swizzlenuts]

Eh, sort of disagree. Whatever works for you is what you should do, though. I prefer to secondary for a couple of obvious reasons. I like to get most of the yeast sediment out of there, which in turn gets ride of the bite. I've done a long primary fermentation before and I feel like it's necessary to let the flavors come together afterward.

You can do the same thing in the bottle, but I'm guessing you're saying that because you'll drink it otherwise? Get some kegs, man. After a month of fermentation I just put it in the keg for a week and carbonate. First pint is muddy, then the flavors are meshed and no yeasties.

 

[Krilons Resa]

http://beeradvocate.com/beer/profile/696/46224

 

[Krilons Resa]

Just trying to grab mt fellow RCer's back. That shit was foul. Heed the warning.

 

[WhiteBeastofWotan]

mmmm artificial flavoring

 

[WhiteBeastofWotan]

Weyerbacher Tiny. Interesting blend between an american Imperial Stout and a Belgian ale. Good stuff, Weyerbacher is one of my favorite breweries for sure.

On another note, my first brew, a pale ale, seems to be fermenting quite nicely.

 

[Krilons Resa]

^Yeah, I was pleasantly surprised by that beer.

 

[swizzlenuts]

Weyerbacher Tiny. Interesting blend between an american Imperial Stout and a Belgian ale. Good stuff, Weyerbacher is one of my favorite breweries for sure.

On another note, my first brew, a pale ale, seems to be fermenting quite nicely.

What temp?

 

[WhiteBeastofWotan]

I don't have a thermometer on the carboy, but my apartment is around 69 degrees or so (thats what my heater is set to, and the carboy is only a few feet away from it).

 

[swizzlenuts]

That's pushing the temperature. Hopefully you have a robust yeast, because otherwise you might get some off flavors. I ferment at 63, and when I need to lower the temp I stick my carboy into a thing of water and put bottles of ice to drop the temp.

 

[WhiteBeastofWotan]

hmm alright, i can lower the temperature in my apartment easily enough.

 

[swizzlenuts]

You are on the edge, but I'm guessing you'll be fine. You really want the temperature to be down is right at the beginning. What yeast did you use?

 

[MFJ]

That's pushing the temperature. Hopefully you have a robust yeast, because otherwise you might get some off flavors. I ferment at 63, and when I need to lower the temp I stick my carboy into a thing of water and put bottles of ice to drop the temp.

good advice. i usually do ales around 65 and they turn out fine. since i have my own house now, my girlfriend is a puss about being cold so i had it around 69 or 70 for my red ale. definitely got some banana/hefe flavors. i mean... its actually pretty nice with the honey i added but it shouldn't have been that way.

 

[WhiteBeastofWotan]

Hmmm I don't remember. I bought an extract kit from the store, didn't write down the yeast strain.

I've definitely learned a few things I wouldn't have thought of before starting brewing. I'm not sure how it will turn out, but if its drinkable at all, I'll consider it a success.

 

[swizzlenuts]

Was it dry or liquid?

 

[WhiteBeastofWotan]

Dry.

 

[swizzlenuts]

I'm guessing they gave you S-05, american ale yeast. That yeast is pretty good, but still, good luck. I'm guessing you'll get some spicy flavors, but if you drink it fast enough you'll be fine. I'm probably worrying you too much anyways

 

[WhiteBeastofWotan]

Eh, first brew, I realize things can go wrong, especially since I did it on my own. Like I said, I'll be satisfied if my first one is drinkable.

 

[swizzlenuts]

I think I'm going to brew this weekend.

 

[WhiteBeastofWotan]

My new favorite thing is canned craft beer. Picked up some Oskar Blues, Sly Fox, and Avery tonight.


Also, my first homebrew is bottled. I tasted and hydrometered before bottling and everything seems to be not terrible!

 

[Krilons Resa]

Just noticed a new offering by Victory....Headwaters Pale Ale. It's super fresh and fucking dayum good. One of the better PA's Ive had in a long while. The hops are wonderful in here. So quaffable.