Golfing Homebrewers!

[itsernst]

Brewed my first batch this afternoon.
Cascade Hops 10.49OG

Girlfriend says the house smells like Grape Nuts. We will see how happy she is tomorrow!

[Onewaggle]

Cascade makesme think of fruity pebbles.

[itsernst]

Any recommendations for a first time dry hop?

[Onewaggle]

[quote name='itsernst' timestamp='1344876971' post='5462126']
Any recommendations for a first time dry hop?
[/quote]

Technique or hop selection question?

What kind of beer? I noticed the cascade hopes so I'd guess an ale?

[itsernst]

[quote name='Onewaggle' timestamp='1344888955' post='5463776']
[quote name='itsernst' timestamp='1344876971' post='5462126']
Any recommendations for a first time dry hop?
[/quote]

Technique or hop selection question?

What kind of beer? I noticed the cascade hopes so I'd guess an ale?
[/quote]

Hop Selection.

Probably not this round as I want to test with just cascade on the first go around.

[Onewaggle]

I was going to suggest not to with your first beer. Get one under your belt and compare what they say it should taste like vs what you taste.

Having said that, I tend not to dry hop with cascade. It's just a little too sweet. But I'm biased against it.

I prefer fuggles or Williamette. Probably because I have those readily available to me in pellet and whole form.

[itsernst]

[quote name='Onewaggle' timestamp='1344897723' post='5464602']
I was going to suggest not to with your first beer. Get one under your belt and compare what they say it should taste like vs what you taste.

Having said that, I tend not to dry hop with cascade. It's just a little too sweet. But I'm biased against it.

I prefer fuggles or Williamette. Probably because I have those readily available to me in pellet and whole form.
[/quote]

I also got some Chinook and apparently a very tasty recipe for a Chinook IPA. I may make that next time around.

[FATC1TY]

I like the citrus notes. So I like to dry hop my pales and IPA's with Citra, Cascade, Simcoe, Amarillo.

I like using fuggles, willamette, nugget in my darker beers.

Chinook is good, will impart a slight "spicy" note to the beer

[yumbrownies]

I did an IPA earlier this year that was dry hopped with Citra and Cascade, and it might be my favorite DH so far. It was actually a happy accident, as I was planning on using Chinook and my LHBS was out...

[FATC1TY]

I'm about to brew another american blonde this week sometime..

Anyone brewing?

[yumbrownies]

Nothing going right now 'cause it's a little too warm in our apartment, but next up is (per the wife's request) an apricot IPA. Then I'll probably get another brown going while I start thinking about something fun for fall/winter.

[itsernst]

[quote name='yumbrownies' timestamp='1345506302' post='5506190']
Nothing going right now 'cause it's a little too warm in our apartment, but next up is (per the wife's request) an apricot IPA. Then I'll probably get another brown going while I start thinking about something fun for fall/winter.
[/quote]

My apartment was a little on the warm side as well. I just tried to keep everything cool as it could be. Currently, we are in the 74-76 range which is a little high, but in a dark closet that should even out. Should be racking a pale ale in about a week.

Apricot IPA sounds awesome though! Do you have a recipe you are going to use?

[Onewaggle]

[quote name='FATC1TY' timestamp='1345241338' post='5491312']
I like the citrus notes. So I like to dry hop my pales and IPA's with Citra, Cascade, Simcoe, Amarillo.

I like using fuggles, willamette, nugget in my darker beers.

Chinook is good, will impart a slight "spicy" note to the beer
[/quote]

This is really good advice.

I prefer darker beers so that tends to influence my choices.

Btw, Black IPA dry hopped with fuggels was a winner! I should have made more, but that's why there is a next time!

[Onewaggle]

One of the worst beers I ever did was a strawberry cream ale for an exgf. I am not a fan of cream ales and this sucker didn't taste like strawberries.

I took it to a party and had it labeled on the tap handle. Without fail people would come up say something like "oh what a great idea!". Then after tasting it would pour it out!

Hated to waste all that beer, but it had to go! Yuck!




[quote name='itsernst' timestamp='1345564571' post='5509692']
[quote name='yumbrownies' timestamp='1345506302' post='5506190']
Nothing going right now 'cause it's a little too warm in our apartment, but next up is (per the wife's request) an apricot IPA. Then I'll probably get another brown going while I start thinking about something fun for fall/winter.
[/quote]

My apartment was a little on the warm side as well. I just tried to keep everything cool as it could be. Currently, we are in the 74-76 range which is a little high, but in a dark closet that should even out. Should be racking a pale ale in about a week.

Apricot IPA sounds awesome though! Do you have a recipe you are going to use?
[/quote]

[fore_life]

Can one of you home brewers tell me if this would've a difficult first brew? I've been wanting this for like 10 years since you can't get it in the states any more

http://www.homebrewtalk.com/f65/caffreys-irish-ale-clone-200961/

[Onewaggle]

No, it's not difficult, but it is all grain, so you would have a bit more to do than the basic kits. You would need a mash tun. And learn about sparging. Don't let the terms get you worried.

Basically a mash run is a vessel in which you can keep the water and cracked grains at a fairly Consistant temp for the amount of time listed. Then drain that liquid into your brew pit to boil.

You are extracting the sugars for the yeast to eat.

Many people use igoo coolers with stainless steel braided hose at the bottom. Which works, but can be a bear to keep from clogging.

The rest is simply following the brew schedule, adding the right hops at te right time, fermenting with the correct yeast, and waiting!

Let me know if you want specifics.

[quote name='fore_life' timestamp='1345580902' post='5511450']
Can one of you home brewers tell me if this would've a difficult first brew? I've been wanting this for like 10 years since you can't get it in the states any more

http://www.homebrewtalk.com/f65/caffreys-irish-ale-clone-200961/
[/quote]

[yumbrownies]

[quote name='Onewaggle' timestamp='1345582167' post='5511558']
No, it's not difficult, but it is all grain, so you would have a bit more to do than the basic kits. You would need a mash tun. And learn about sparging. Don't let the terms get you worried.

Basically a mash run is a vessel in which you can keep the water and cracked grains at a fairly Consistant temp for the amount of time listed. Then drain that liquid into your brew pit to boil.

You are extracting the sugars for the yeast to eat.

Many people use igoo coolers with stainless steel braided hose at the bottom. Which works, but can be a bear to keep from clogging.

The rest is simply following the brew schedule, adding the right hops at te right time, fermenting with the correct yeast, and waiting!

Let me know if you want specifics.

[quote name='fore_life' timestamp='1345580902' post='5511450']
Can one of you home brewers tell me if this would've a difficult first brew? I've been wanting this for like 10 years since you can't get it in the states any more

[url="http://www.homebrewtalk.com/f65/caffreys-irish-ale-clone-200961/"]http://www.homebrewt...e-clone-200961/[/url]
[/quote]
[/quote]

Yeah, I'd shy away from jumping into all-grain brewing unless you have a friend there to walk you through the process. Usually you can come up with a pretty decent extract equivalent for most recipes, but I'm not sure if you can get a close extract match for the marris otter base.

[yumbrownies]

[quote name='itsernst' timestamp='1345564571' post='5509692']
[quote name='yumbrownies' timestamp='1345506302' post='5506190']
Nothing going right now 'cause it's a little too warm in our apartment, but next up is (per the wife's request) an apricot IPA. Then I'll probably get another brown going while I start thinking about something fun for fall/winter.
[/quote]

My apartment was a little on the warm side as well. I just tried to keep everything cool as it could be. Currently, we are in the 74-76 range which is a little high, but in a dark closet that should even out. Should be racking a pale ale in about a week.

Apricot IPA sounds awesome though! Do you have a recipe you are going to use?
[/quote]

I think the plan is to add apricot extract to my favorite IPA recipe. We'll see how it goes. Hoping for something similar to DFH aprihop, though we're not using the same hops.

My next big project is going to be a mini-fridge fermentation chamber so that I can brew year-round and keep things controlled.

[itsernst]

[quote name='yumbrownies' timestamp='1345597599' post='5512884']
[quote name='itsernst' timestamp='1345564571' post='5509692']
[quote name='yumbrownies' timestamp='1345506302' post='5506190']
Nothing going right now 'cause it's a little too warm in our apartment, but next up is (per the wife's request) an apricot IPA. Then I'll probably get another brown going while I start thinking about something fun for fall/winter.
[/quote]

My apartment was a little on the warm side as well. I just tried to keep everything cool as it could be. Currently, we are in the 74-76 range which is a little high, but in a dark closet that should even out. Should be racking a pale ale in about a week.

Apricot IPA sounds awesome though! Do you have a recipe you are going to use?
[/quote]

I think the plan is to add apricot extract to my favorite IPA recipe. We'll see how it goes. Hoping for something similar to DFH aprihop, though we're not using the same hops.

[b]My next big project is going to be a mini-fridge fermentation chamber so that I can brew year-round and keep things controlled.[/b]
[/quote]

I am with you on this. The girlfriend wants less hoppy beers that she would appreciate, so a blonde/pilsner/lager is in order but I need a wert chiller for that. In addition, she would be stoked for a Lambic of some sort, but the 6 month age of that would be too much to handle.

[FATC1TY]

[quote name='yumbrownies' timestamp='1345597599' post='5512884']
[quote name='itsernst' timestamp='1345564571' post='5509692']
[quote name='yumbrownies' timestamp='1345506302' post='5506190']
Nothing going right now 'cause it's a little too warm in our apartment, but next up is (per the wife's request) an apricot IPA. Then I'll probably get another brown going while I start thinking about something fun for fall/winter.
[/quote]

My apartment was a little on the warm side as well. I just tried to keep everything cool as it could be. Currently, we are in the 74-76 range which is a little high, but in a dark closet that should even out. Should be racking a pale ale in about a week.

Apricot IPA sounds awesome though! Do you have a recipe you are going to use?
[/quote]

I think the plan is to add apricot extract to my favorite IPA recipe. We'll see how it goes. Hoping for something similar to DFH aprihop, though we're not using the same hops.

My next big project is going to be a mini-fridge fermentation chamber so that I can brew year-round and keep things controlled.
[/quote]

There's some clones floating around for the Aprihop. Some found that adding puree'd apricots to the secondary and racking on them was pretty good, took a fair bit to impart the flavor. I'd suspect if you wanted to get close to the hops, Amarillo, Simcoe, Cascade or Centennial, and perhaps a bit of Citra to finish would impart some serious tropical flavors to make the apricot pop. I haven't see a recipe, but I like the DFH stuff, and might tackle it sometime around the spring, perhaps maybe my masters drink next year!

[FATC1TY]

[quote name='itsernst' timestamp='1345672786' post='5517940']


I am with you on this. The girlfriend wants less hoppy beers that she would appreciate, so a blonde/pilsner/lager is in order but I need a wert chiller for that. In addition, she would be stoked for a Lambic of some sort, but the 6 month age of that would be too much to handle.
[/quote]

I'd suggest a wort chiller, no matter what. You need to cool your wort as quickly as possible anyways. If you start wanting to do certain beers that are lagered, then you need to have a fridge to be able to ferment in, control the temp, drop the temp for diacyl rest, and then drop it to allow the yeast to finish flocculating and clean up.

[FATC1TY]

Also,

Those that think brewing when it's hot isn't possible, it's really not.

You have a few choices really:

Brew styles that like heat. For instance, if you like, or have had a saison or a farmhouse style ale, then I suggest trying one. I have a GREAT extract recipe I got from someone for a saison. Really simple to make, and makes a nice big beer over 8% ABV, and finishes quickly.

Saisons really love the heat. They want to ferment around 80's.. even 90's.. The warmer, the better, the funkier they get! So look at doing something like that to try out.

If you want to keep brewing stuff like Pales, and Milds and IPA's and Porters and Stouts, mainly anything that qualifies as an Ale, then you can make a swamp cooler easy.

Go to HomeDepot or Lowes, and they have those plastic tubs, any size that'll fit you carboy or bucket in with some room around it. Put it in a spare room, or somewhere your okay with it being. A spare bath tub is ideal. Put your fermenter in there and fill with cool water to 3/4 the way up atleast. Put a thermometer in there, and you can check the temp. Add ice, or better yet, add frozen water bottles to it everyday.. Atleast for the first 4 days or so when the heat is cranked up from the yeast eating away. These are the critical times.

The cold water will make the wort in turn be really close in temp to the temp of the water. Adding 2 bottles of frozen water will keep the temp in the mid 60's easily.

I've also see some zipper cooler type things that you carboy/bucket fit in, and you can add frozen bottles of water inside them and zip it up and it'll keep the temp down as well. They were under $50, but I think it's worth the price, since it will make better beer.

Temp control is IMHO, the #1 thing you can do to make better tasting beer. Extract or AG.. Temps that spike above 70, for a normal ale yeast will leave some residual bi products that will make your beer not taste as intended. Doesn't mean it'll taste bad, but it won't taste as good as it should.

I brewed a Sweet Orange American Blonde yesterday. Simple as hell. I popped it in the cooler bucket in the spare tub, added some ice water and dropped the carboy in there. It's chuggin away like a beast this morning at 66*. I've got high krausen already, in less than 24 hours, thanks to a starter I made from dry yeast.

[yumbrownies]

[quote name='FATC1TY' timestamp='1345673999' post='5517998']
Also,

Those that think brewing when it's hot isn't possible, it's really not.

You have a few choices really:

Brew styles that like heat. For instance, if you like, or have had a saison or a farmhouse style ale, then I suggest trying one. I have a GREAT extract recipe I got from someone for a saison. Really simple to make, and makes a nice big beer over 8% ABV, and finishes quickly.

Saisons really love the heat. They want to ferment around 80's.. even 90's.. The warmer, the better, the funkier they get! So look at doing something like that to try out.

If you want to keep brewing stuff like Pales, and Milds and IPA's and Porters and Stouts, mainly anything that qualifies as an Ale, then you can make a swamp cooler easy.

Go to HomeDepot or Lowes, and they have those plastic tubs, any size that'll fit you carboy or bucket in with some room around it. Put it in a spare room, or somewhere your okay with it being. A spare bath tub is ideal. Put your fermenter in there and fill with cool water to 3/4 the way up atleast. Put a thermometer in there, and you can check the temp. Add ice, or better yet, add frozen water bottles to it everyday.. Atleast for the first 4 days or so when the heat is cranked up from the yeast eating away. These are the critical times.

The cold water will make the wort in turn be really close in temp to the temp of the water. Adding 2 bottles of frozen water will keep the temp in the mid 60's easily.

I've also see some zipper cooler type things that you carboy/bucket fit in, and you can add frozen bottles of water inside them and zip it up and it'll keep the temp down as well. They were under $50, but I think it's worth the price, since it will make better beer.

Temp control is IMHO, the #1 thing you can do to make better tasting beer. Extract or AG.. Temps that spike above 70, for a normal ale yeast will leave some residual bi products that will make your beer not taste as intended. Doesn't mean it'll taste bad, but it won't taste as good as it should.

I brewed a Sweet Orange American Blonde yesterday. Simple as hell. I popped it in the cooler bucket in the spare tub, added some ice water and dropped the carboy in there. It's chuggin away like a beast this morning at 66*. I've got high krausen already, in less than 24 hours, thanks to a starter I made from dry yeast.
[/quote]

Yep, I've used the cold water bath to brew in the warmer months and it works just fine. Could you post or PM me that extract saison recipe? I was thinking of trying to make one this summer but never did.

[itsernst]

[quote name='FATC1TY' timestamp='1345673299' post='5517962']
[quote name='itsernst' timestamp='1345672786' post='5517940']
I am with you on this. The girlfriend wants less hoppy beers that she would appreciate, so a blonde/pilsner/lager is in order but I need a wert chiller for that. In addition, she would be stoked for a Lambic of some sort, but the 6 month age of that would be too much to handle.
[/quote]

I'd suggest a wort chiller, no matter what. You need to cool your wort as quickly as possible anyways. If you start wanting to do certain beers that are lagered, then you need to have a fridge to be able to ferment in, control the temp, drop the temp for diacyl rest, and then drop it to allow the yeast to finish flocculating and clean up.
[/quote]

I agree. Wert=wort (you knew what i meant) There are definitely ways to get around it without a chiller though. I just bought a 20lb bag of ice and put the kettle in the sink and the temp within a few minutes. I also looked at a wort coil which seems like another good way to do it. Just run cold water through it.

The chinook I am going to make next may require a little more finesse than before as it is a partial grain recipe (Northern Brewer Chinook IPA), so I may need to employ some alternate techniques.

[FATC1TY]

Partial grain really is the next step above just everything being LME or DME. It's not complex at all, and it's a slight step above steeping grains.

You'll mainly just need to hold the grains in your boil kettle in a certain amount of water, at a certain temp, for say. 45-60 minutes. This is also called a mini mash in some cases. You aren't getting tons of converted sugar, but you are getting some, and some color and flavor as well. Once you do that, a strainer works good to set the bag of grain into while it strains into your boil pot.

Add more water for your boil, and you are done. Which brings me to another thing. Do your extract additions LATE. As in, last 10 minutes, or even at flame out. Especially if it's liquid extract. It'll keep you pales and IPA's a much lighter color, and will not impart that extracty twang you'll eventually find out about. Add just a bit early in the boil to help with isomerization of the hops and to utilize the alpha acids to the full extent.

Then add all of it once you turn the heat off. The kettle is hot enough to kill anything bad, before you cool it.

Also, keep in mind with the ice, while it works.. Over a short period of time, you'll spend what you could have bought a wort chiller for, on ice!

[FATC1TY]

[quote name='yumbrownies' timestamp='1345731583' post='5521252']
[quote name='FATC1TY' timestamp='1345673999' post='5517998']
Also,

Those that think brewing when it's hot isn't possible, it's really not.

You have a few choices really:

Brew styles that like heat. For instance, if you like, or have had a saison or a farmhouse style ale, then I suggest trying one. I have a GREAT extract recipe I got from someone for a saison. Really simple to make, and makes a nice big beer over 8% ABV, and finishes quickly.

Saisons really love the heat. They want to ferment around 80's.. even 90's.. The warmer, the better, the funkier they get! So look at doing something like that to try out.

If you want to keep brewing stuff like Pales, and Milds and IPA's and Porters and Stouts, mainly anything that qualifies as an Ale, then you can make a swamp cooler easy.

Go to HomeDepot or Lowes, and they have those plastic tubs, any size that'll fit you carboy or bucket in with some room around it. Put it in a spare room, or somewhere your okay with it being. A spare bath tub is ideal. Put your fermenter in there and fill with cool water to 3/4 the way up atleast. Put a thermometer in there, and you can check the temp. Add ice, or better yet, add frozen water bottles to it everyday.. Atleast for the first 4 days or so when the heat is cranked up from the yeast eating away. These are the critical times.

The cold water will make the wort in turn be really close in temp to the temp of the water. Adding 2 bottles of frozen water will keep the temp in the mid 60's easily.

I've also see some zipper cooler type things that you carboy/bucket fit in, and you can add frozen bottles of water inside them and zip it up and it'll keep the temp down as well. They were under $50, but I think it's worth the price, since it will make better beer.

Temp control is IMHO, the #1 thing you can do to make better tasting beer. Extract or AG.. Temps that spike above 70, for a normal ale yeast will leave some residual bi products that will make your beer not taste as intended. Doesn't mean it'll taste bad, but it won't taste as good as it should.

I brewed a Sweet Orange American Blonde yesterday. Simple as hell. I popped it in the cooler bucket in the spare tub, added some ice water and dropped the carboy in there. It's chuggin away like a beast this morning at 66*. I've got high krausen already, in less than 24 hours, thanks to a starter I made from dry yeast.
[/quote]

Yep, I've used the cold water bath to brew in the warmer months and it works just fine. Could you post or PM me that extract saison recipe? I was thinking of trying to make one this summer but never did.
[/quote]

Yeah, no problem on the recipe.

It's an all Citra Saison.. save for the magnum for the bittering addition. Keeps it a tad cheaper.

5 lbs Pilsen LME
4lbs Wheat LME
1 lb Clear Belgian Candi Sugar
8 oz Flaked Wheat
4 oz Flaked Corn
.5 oz Magnum (60m)
.5 oz Citra (30m)
.5 oz Citra (10m)
.5 oz Citra (5m)
.5 oz Citra (0m)
Wyeast 3711 (French Saison)

Steep the wheat and corn for 30 minutes at 160*
Add the candi sugar at high krausen, boil a cup or 2 of water, dissolve the sugar and cool it. Add to fermenter.

Should come around 1.072 ish, around there for the OG, that 3711 will go beast mode on it, at 80*, and take it down nice and dry to 1.006 or so. So it's roughly 8.8/9.0% ABV.


If you want it drier, and want more alcohol, you can up the candi sugar, but it's pretty warm as it. Nice funk if you up the temp closer to it's final gravity and let it clean up.

[Onewaggle]

The copper coil can be purchased at home depot or what not and some clear hose and clamps, couple of fittings and you have a nice wort
Chiller. I made mine, it's a double coil built for my brew pot. I have a plate chiller too that I use primarily for 10 gal batches.

I also pull my pot and dunk it in ice. Just to get the temps down quick.




[quote name='itsernst' timestamp='1345737382' post='5521874']
[quote name='FATC1TY' timestamp='1345673299' post='5517962']
[quote name='itsernst' timestamp='1345672786' post='5517940']
I am with you on this. The girlfriend wants less hoppy beers that she would appreciate, so a blonde/pilsner/lager is in order but I need a wert chiller for that. In addition, she would be stoked for a Lambic of some sort, but the 6 month age of that would be too much to handle.
[/quote]

I'd suggest a wort chiller, no matter what. You need to cool your wort as quickly as possible anyways. If you start wanting to do certain beers that are lagered, then you need to have a fridge to be able to ferment in, control the temp, drop the temp for diacyl rest, and then drop it to allow the yeast to finish flocculating and clean up.
[/quote]

I agree. Wert=wort (you knew what i meant) There are definitely ways to get around it without a chiller though. I just bought a 20lb bag of ice and put the kettle in the sink and the temp within a few minutes. I also looked at a wort coil which seems like another good way to do it. Just run cold water through it.

The chinook I am going to make next may require a little more finesse than before as it is a partial grain recipe (Northern Brewer Chinook IPA), so I may need to employ some alternate techniques.
[/quote]

[Onewaggle]

You do a secondary ferment on this one?

Thinking that might be good to keep it nice and clear.


[quote name='FATC1TY' timestamp='1345764845' post='5524346']
[quote name='yumbrownies' timestamp='1345731583' post='5521252']
[quote name='FATC1TY' timestamp='1345673999' post='5517998']
Also,

Those that think brewing when it's hot isn't possible, it's really not.

You have a few choices really:

Brew styles that like heat. For instance, if you like, or have had a saison or a farmhouse style ale, then I suggest trying one. I have a GREAT extract recipe I got from someone for a saison. Really simple to make, and makes a nice big beer over 8% ABV, and finishes quickly.

Saisons really love the heat. They want to ferment around 80's.. even 90's.. The warmer, the better, the funkier they get! So look at doing something like that to try out.

If you want to keep brewing stuff like Pales, and Milds and IPA's and Porters and Stouts, mainly anything that qualifies as an Ale, then you can make a swamp cooler easy.

Go to HomeDepot or Lowes, and they have those plastic tubs, any size that'll fit you carboy or bucket in with some room around it. Put it in a spare room, or somewhere your okay with it being. A spare bath tub is ideal. Put your fermenter in there and fill with cool water to 3/4 the way up atleast. Put a thermometer in there, and you can check the temp. Add ice, or better yet, add frozen water bottles to it everyday.. Atleast for the first 4 days or so when the heat is cranked up from the yeast eating away. These are the critical times.

The cold water will make the wort in turn be really close in temp to the temp of the water. Adding 2 bottles of frozen water will keep the temp in the mid 60's easily.

I've also see some zipper cooler type things that you carboy/bucket fit in, and you can add frozen bottles of water inside them and zip it up and it'll keep the temp down as well. They were under $50, but I think it's worth the price, since it will make better beer.

Temp control is IMHO, the #1 thing you can do to make better tasting beer. Extract or AG.. Temps that spike above 70, for a normal ale yeast will leave some residual bi products that will make your beer not taste as intended. Doesn't mean it'll taste bad, but it won't taste as good as it should.

I brewed a Sweet Orange American Blonde yesterday. Simple as hell. I popped it in the cooler bucket in the spare tub, added some ice water and dropped the carboy in there. It's chuggin away like a beast this morning at 66*. I've got high krausen already, in less than 24 hours, thanks to a starter I made from dry yeast.
[/quote]

Yep, I've used the cold water bath to brew in the warmer months and it works just fine. Could you post or PM me that extract saison recipe? I was thinking of trying to make one this summer but never did.
[/quote]

Yeah, no problem on the recipe.

It's an all Citra Saison.. save for the magnum for the bittering addition. Keeps it a tad cheaper.

5 lbs Pilsen LME
4lbs Wheat LME
1 lb Clear Belgian Candi Sugar
8 oz Flaked Wheat
4 oz Flaked Corn
.5 oz Magnum (60m)
.5 oz Citra (30m)
.5 oz Citra (10m)
.5 oz Citra (5m)
.5 oz Citra (0m)
Wyeast 3711 (French Saison)

Steep the wheat and corn for 30 minutes at 160*
Add the candi sugar at high krausen, boil a cup or 2 of water, dissolve the sugar and cool it. Add to fermenter.

Should come around 1.072 ish, around there for the OG, that 3711 will go beast mode on it, at 80*, and take it down nice and dry to 1.006 or so. So it's roughly 8.8/9.0% ABV.


If you want it drier, and want more alcohol, you can up the candi sugar, but it's pretty warm as it. Nice funk if you up the temp closer to it's final gravity and let it clean up.
[/quote]

[yumbrownies]

[quote name='FATC1TY' timestamp='1345764845' post='5524346']
[quote name='yumbrownies' timestamp='1345731583' post='5521252']
[quote name='FATC1TY' timestamp='1345673999' post='5517998']
Also,

Those that think brewing when it's hot isn't possible, it's really not.

You have a few choices really:

Brew styles that like heat. For instance, if you like, or have had a saison or a farmhouse style ale, then I suggest trying one. I have a GREAT extract recipe I got from someone for a saison. Really simple to make, and makes a nice big beer over 8% ABV, and finishes quickly.

Saisons really love the heat. They want to ferment around 80's.. even 90's.. The warmer, the better, the funkier they get! So look at doing something like that to try out.

If you want to keep brewing stuff like Pales, and Milds and IPA's and Porters and Stouts, mainly anything that qualifies as an Ale, then you can make a swamp cooler easy.

Go to HomeDepot or Lowes, and they have those plastic tubs, any size that'll fit you carboy or bucket in with some room around it. Put it in a spare room, or somewhere your okay with it being. A spare bath tub is ideal. Put your fermenter in there and fill with cool water to 3/4 the way up atleast. Put a thermometer in there, and you can check the temp. Add ice, or better yet, add frozen water bottles to it everyday.. Atleast for the first 4 days or so when the heat is cranked up from the yeast eating away. These are the critical times.

The cold water will make the wort in turn be really close in temp to the temp of the water. Adding 2 bottles of frozen water will keep the temp in the mid 60's easily.

I've also see some zipper cooler type things that you carboy/bucket fit in, and you can add frozen bottles of water inside them and zip it up and it'll keep the temp down as well. They were under $50, but I think it's worth the price, since it will make better beer.

Temp control is IMHO, the #1 thing you can do to make better tasting beer. Extract or AG.. Temps that spike above 70, for a normal ale yeast will leave some residual bi products that will make your beer not taste as intended. Doesn't mean it'll taste bad, but it won't taste as good as it should.

I brewed a Sweet Orange American Blonde yesterday. Simple as hell. I popped it in the cooler bucket in the spare tub, added some ice water and dropped the carboy in there. It's chuggin away like a beast this morning at 66*. I've got high krausen already, in less than 24 hours, thanks to a starter I made from dry yeast.
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Yep, I've used the cold water bath to brew in the warmer months and it works just fine. Could you post or PM me that extract saison recipe? I was thinking of trying to make one this summer but never did.
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Yeah, no problem on the recipe.

It's an all Citra Saison.. save for the magnum for the bittering addition. Keeps it a tad cheaper.

5 lbs Pilsen LME
4lbs Wheat LME
1 lb Clear Belgian Candi Sugar
8 oz Flaked Wheat
4 oz Flaked Corn
.5 oz Magnum (60m)
.5 oz Citra (30m)
.5 oz Citra (10m)
.5 oz Citra (5m)
.5 oz Citra (0m)
Wyeast 3711 (French Saison)

Steep the wheat and corn for 30 minutes at 160*
Add the candi sugar at high krausen, boil a cup or 2 of water, dissolve the sugar and cool it. Add to fermenter.

Should come around 1.072 ish, around there for the OG, that 3711 will go beast mode on it, at 80*, and take it down nice and dry to 1.006 or so. So it's roughly 8.8/9.0% ABV.


If you want it drier, and want more alcohol, you can up the candi sugar, but it's pretty warm as it. Nice funk if you up the temp closer to it's final gravity and let it clean up.
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Awesome, thanks! It might not make it into the rotation until next summer, but I'll definitely give it a whirl.

[ericm007]

See my sig pic. I started brewing this February after getting a kit for Christmas, but since I don't do anything halfway, I had to go out and buy another $500 worth of supplies to get going properly. This included a 15 gal SS brewpot, couple of glass carboys, SS wort chiller, new burner, and many smaller supplies. Almost as bad as golf, but hopefully I won't need to upgrade a glass carboy. LOL!! I haven't been able to brew over the summer because I don't have anything to keep my fermentation temp down low enough. I have since acquired a free fridge off of Craigslist to take care of that. Going to put a Love controller in it so I can maintain a constant temp for fermenting. I've mostly done extract kits of Pale ales and IPAs clones right now. Plan on trying different brews in the future. If I have a bad day on the course I RDWHAHB.

Eric