Home brewing

[Reaper16]

Originally Posted by 1moreTRich

Its all grain, but I'm sure I could convert it over for you. The only issue I would have is I use Vienna as a part of the grain bill, and I don't know how you would get that flavor with anything but all grain or partial mash. Any suggestions Reaper?

You could still do it, it would just be a little bit different. I just love the flavor that Vienna gives to beer, its probably one of my favorite malts.

All Grain Recipe (note this was modified off of a recipe on Homebrewtalk, so can't take all the credit):

Grain:
10lbs 2 row
2lbs Vienna
8oz Carapils
8oz Crystal 15L
Mash at 152 for 60mins

Hops:
.75oz Centennial 60mins
.25oz Centennial 45mins
1oz Centennial 15mins
1oz Centennial 5mins
1oz Centennial 1min
1oz Centennial Dry Hop - 7 Days

Yeast:
Safale 05


To switch to extract the grain bill would change to something like:

7lbs Golden Light DME

Steeping Grains:
8oz Carapils
8oz Crystal 15L
Step at 155-160 degrees for 30mins

Everything else would stay the same.

I don't have any suggestions for replicating the recipe using extract. I always brew all-grain, and I actually learned using all-grain. I don't have one lick of experience brewing with malt extract.

[1moreTRich]

Originally Posted by Reaper16

I don't have any suggestions for replicating the recipe using extract. I always brew all-grain, and I actually learned using all-grain. I don't have one lick of experience brewing with malt extract.

I did about 5 batches of extract before switching to all grain. I haven't done a conversion in about 2 years. I had to look up what temp to steep at and the grain to extract conversion calculator, lol.

[Lzen]

What do you guys think about this?

[Monty]

Originally Posted by Lzen

What do you guys think about this?

It's ok, but I'm not willing to bleach my hair first.

[Lzen]

Originally Posted by Monty

It's ok, but I'm not willing to bleach my hair first.

[1moreTRich]

Well at the end you will have beer, but the quality will not be that great. I have watched these videos in the past, to me, there are just a few things that are simple fixes that he could do to result it a much better tasting beer.

Few notes:
Your equipment needs to be sanitized not sterilized. Sterilized is a much higher threshold than is needed.

That can he uses is the prehopped malt, which I have never used myself, but can only assume is not as fresh tasting as using actual hops. But again, I have never used. I have no idea if it gives you any flavor or aroma at all. I guess I just don't like the idea of not being able to control my hop additions.

Corn sugar as a large part of your fermentables is usually unwanted because it can produce a cidery kind of flavor to your beer. If you just use all malt it will result in a much better tasting beer.

I have no idea what that head adjunct stuff is. Never used it. The carapils is what I have always used to help with head retention.

If I remember right in the second video he lets it ferment at a very high temperature, 80 degrees or so? Bad news, this can throw all sorts of off-flavors. Behind sanitation, controlling fermentation temperatures is one of the most important aspects of brewing.

Again, the end result will be beer, but if you already have a taste for good beer, just doing it at a little higher quality will really make a big difference.

[Lzen]

Originally Posted by 1moreTRich

Well at the end you will have beer, but the quality will not be that great. I have watched these videos in the past, to me, there are just a few things that are simple fixes that he could do to result it a much better tasting beer.

Few notes:
Your equipment needs to be sanitized not sterilized. Sterilized is a much higher threshold than is needed.

That can he uses is the prehopped malt, which I have never used myself, but can only assume is not as fresh tasting as using actual hops. But again, I have never used. I have no idea if it gives you any flavor or aroma at all. I guess I just don't like the idea of not being able to control my hop additions.

Corn sugar as a large part of your fermentables is usually unwanted because it can produce a cidery kind of flavor to your beer. If you just use all malt it will result in a much better tasting beer.

I have no idea what that head adjunct stuff is. Never used it. The carapils is what I have always used to help with head retention.

If I remember right in the second video he lets it ferment at a very high temperature, 80 degrees or so? Bad news, this can throw all sorts of off-flavors. Behind sanitation, controlling fermentation temperatures is one of the most important aspects of brewing.

Again, the end result will be beer, but if you already have a taste for good beer, just doing it at a little higher quality will really make a big difference.

He said between 70-80 degrees. I think he mentioned being closer to the higher end of that range (78 degrees?). What temp do you think he should have used? I am assuming this also depends on the type of beer. Correct?