Any Beer Brewers Out There???

[juice_1080]

So I am going to pick up a 5gallon brewing kit today that comes with 1 of 5 Ale Ingredient kits and I am assuming directions as well.
My question is I found a recipe that is supposed to be similar to Oscar's Chocolate Oatmeal Stout

.....an amazing beer. It give step by step directions but it says to cool and hold @ 68 degrees until fermenting is finished.....How long does that take and when do I know when it is done?

 

[kerriann]

here's what i found from the Rock Bottom website:
Here's how we do it...
1. The main ingredient of beer is malted barley, which we purchase in 50-pound bags from domestic and English suppliers and store in our grain shed. The malting process takes place before we purchase the grain and involves wetting and sprouting the barley, then dry roasting it. Dark "malts" have been roasted longer or at a higher temperature than light malts. In some locations we receive our pale malt, which is the base ingredient in our beers, in bulk, and store it in a grain silo outside of our brewery.
2. To start the brewing process, bags of various types of malts are taken into the grain room and dumped into the "grain mill" which crushes the grain between two adjustable steel rollers. The goal is to crack the grain and separate it from the husk.
3. The ground grain, called "grist," is stored in a "grist hopper": and then drops by gravity through a hydrating collar into the "mash tun." The hydrating collar sprays hot water on the grist forming a porridge-like "mash."
4. In the mash tun more hot water is mixed with the mash and the brewer stirs the soupy liquid with a wooden paddle to aid the mashing process. As the mixture steeps, an enzyme-induced reaction converts the starches in the grist to sugars. This liquid extract of sugars is pumped from the bottom of the Mash Tun, and poured back on top of the Mash, where it filters down through the grist. This circulation of the extract creates a grain "bed" on a perforated screen at the bottom of the vessel. This bed filters out bits and pieces of grain and husk, until the circulating liquid is clear. This liquid, called "wort," is sweet to the taste, clear of sediment and the color of the final beer.
5. In the next step, wort is pumped from the mash tun to the "brew kettle". As the wort is pumped into the brew kettle, hot water is sprayed on top of the grain bed. This process called "sparging" draws the residual sugars out of the grain bed. At the end of the sparge, the wort in the kettle is brought to a rousing boil and hops are added to impart bitterness and aromatics to the beer. When the boil is complete, the wort is rapidly pumped in a circular motion, or "whirlpooled." This results in the hops residue and other protein sediment settling in a cone-shaped pile at the bottom of the brew kettle.
6. The wort is next pumped from the brew kettle through a plate heat exchanger where cold water cools it from a near boiling temperature to approximately 70 degrees Fahrenheit.
7. The cooling water becomes heated in the process of cooling the wort and is stored in the "hot water back," an insulated and heated stainless steel tank. This water is then used in the next brew for the mashing process.
8. Wort is pumped from the heat exchanger through stainless steel pipes to one of the "fermenters," large tall stainless tanks above the back bar cooler. Yeast is introduced to the fermenter as the cooled wort enters, and the fermentation process begins in which portions of the sugars in the wort are converted to alcohol. The primary fermentation takes about five days with the temperature in the fermenter held at approximately 70 degrees Fahrenheit. As the fermentation proceeds, yeast settles in the cone-shaped bottom of the fermenter and CO2 gas bleeds off through a valve at the top of the fermenter. When the primary stage is complete, the tank temperature is lowered to approximately 42 degrees Fahrenheit and the beer "conditions for another seven to ten days.
9. After proper conditioning, the beer is transferred to serving tanks directly behind the bar. Once there, the beer is carbonated to the appropriate level, and is now ready to be enjoyed. The end results are beers that have been handcrafted by our head brewer and his talented staff to the highest quality standards they can attain.

 

[kerriann]

you be sure to send a growler out my way when you figure it out i love me a good microbrew!!

 

[bugsy]

 

[juice_1080]

Got the kit and should be making it either today or tomorrow.
It came with ingredients to make "Badger Dark Ale" we will see what it tastes like in a couple weeks.
Next beer will be the oatmeal stout then maybe a coffee stout
I love my stouts

 

[scsinet]

Just be sure to cool your wort FAST... plenty of cold water on hand is a must.
I don't brew myself anymore... too many expensive hobbies. I turned the kit over to my fiance who makes wine. Then today I found out she spent 320 freakin dollars on a batch of wine and some kind of jet filter deal.
Being able to spend half a grand at a whack on aquarium stuff makes it so hard for me to be upset... but I want to be SO BAD.

 

[t316]

Originally Posted by SCSInet
http:///forum/post/2473609
Just be sure to cool your wort FAST... plenty of cold water on hand is a must.
I don't brew myself anymore... too many expensive hobbies. I turned the kit over to my fiance who makes wine. Then today I found out she spent 320 freakin dollars on a batch of wine and some kind of jet filter deal.
Being able to spend half a grand at a whack on aquarium stuff makes it so hard for me to be upset... but I want to be SO BAD.

Now that's funny right there...but I know where you are comin' from. Before the tank, I would raise h.ll on every receipt I saw. Now, I just look at her and "GRRRR...."

 

[bdhutier]

Absolutely cool your wort fast, that way you can pitch the yeast and seal 'er up with the least potential for contamination possible. Do you have a secondary fermenter too? Your fermentation times are going to depend on your equipment setup. I personally go ales, since they don't have to ferment as cold. I can just set it in a cool room, and not worry about it. Here's how I ferment:
Clean the CRAP out of everything!!!!!
Primary fermenter (ale-pail) for a week
Secondary fermenter (carboy) for two weeks
Keg/bottles for two weeks (WOOHOO Corny-kegs!!!)
Even if you don't like your batch, DON'T THROW IT OUT (unless of course it's contaminated and skunked)!!! I had a batch that was nasty to drink, but not skunked, I just didn't like it. after about three months, I started using it for a steak marinade, and it was great. Then, when we were packing to move off base (they were about a year old then), I figured I'd just pour them out. Just before the first one went sink diving, I took a swig, and MAN was it great. I don't know what I did (it was a recipe I've used many times), but it needed about a year to age, and then was spot on!!
Stouts are tougher, since they're dispensed with nitrogen, not CO2. Just know that when you crack open your first one, so you're not disappointed it's different than a Youngs or Guinness. You might try this:
1.5 Lbs grains
7 Lbs dark malt extract
1/2 oz Cascade pellets bittering
1/2 oz Cascade or Saaz aroma
1 oz coriander
1/2 oz sweet orange peel
Throw in about two cups of oatmeal, and let it ferment the rest of the way. What you'll end up with is a mix between an oatmeal stout, and a dark wheat.
You'll never look at commercial beer the same, dude!!! But be careful, your five gallons won't last very long! Let us know how it turns out!!

 

[scsinet]

Originally Posted by T316
http:///forum/post/2473641

Now that's funny right there...but I know where you are comin' from. Before the tank, I would raise h.ll on every receipt I saw. Now, I just look at her and "GRRRR...."
What's ironic is the whole "jet filter deal"
I realized how ironic after I said it... I wonder how many times I've come home, explained to her what I bought, and had it stick in her mind as "bubble filter deal" or "pump filter deal" or "bio filter deal"

 

[spiderwoman]

I'll be your taste tester

You can always send a bottle or two our way...

 

[scsinet]

Originally Posted by bdhutier
http:///forum/post/2473661
Absolutely cool your wort fast, that way you can pitch the yeast and seal 'er up with the least potential for contamination possible. Do you have a secondary fermenter too? Your fermentation times are going to depend on your equipment setup. I personally go ales, since they don't have to ferment as cold. I can just set it in a cool room, and not worry about it. Here's how I ferment:
Clean the CRAP out of everything!!!!!
Primary fermenter (ale-pail) for a week
Secondary fermenter (carboy) for two weeks
Keg/bottles for two weeks (WOOHOO Corny-kegs!!!)
Even if you don't like your batch, DON'T THROW IT OUT (unless of course it's contaminated and skunked)!!! I had a batch that was nasty to drink, but not skunked, I just didn't like it. after about three months, I started using it for a steak marinade, and it was great. Then, when we were packing to move off base (they were about a year old then), I figured I'd just pour them out. Just before the first one went sink diving, I took a swig, and MAN was it great. I don't know what I did (it was a recipe I've used many times), but it needed about a year to age, and then was spot on!!
Stouts are tougher, since they're dispensed with nitrogen, not CO2. Just know that when you crack open your first one, so you're not disappointed it's different than a Youngs or Guinness. You might try this:
1.5 Lbs grains
7 Lbs dark malt extract
1/2 oz Cascade pellets bittering
1/2 oz Cascade or Saaz aroma
1 oz coriander
1/2 oz sweet orange peel
once you shift over to your secondary, throw in about two cups of oatmeal, and let it ferment the rest of the way. What you'll end up with is a mix between an oatmeal stout, and a dark wheat.
You'll never look at commercial beer the same, dude!!! But be careful, your five gallons won't last very long! Let us know how it turns out!!
That's good advice about cleanliness. Sterile equipment is essential.
Also, don't be afraid of a little gunk in the bottom of the bottles after you bottle it. It happens.
The advice for a bad batch is good too. I've got a bad batch I use for beer can chicken, boiling ribs and roasts, I even put it in soups sometimes.

 

[bdhutier]

Originally Posted by SCSInet
http:///forum/post/2473667
Also, don't be afraid of a little gunk in the bottom of the bottles after you bottle it. It happens.
Absolutely!!! The sediment is the mark of a well crafted beer!! Oh, and for after, make sure you don't wash your pints in the dishwasher, wash them by hand... the jet-dry stuff kills the head. That way when you're pouring one out for people, they will have a visual reminder that you're pimp!

 

[juice_1080]

Originally Posted by bdhutier
http:///forum/post/2473661
Absolutely cool your wort fast, that way you can pitch the yeast and seal 'er up with the least potential for contamination possible. Do you have a secondary fermenter too? Your fermentation times are going to depend on your equipment setup. I personally go ales, since they don't have to ferment as cold. I can just set it in a cool room, and not worry about it. Here's how I ferment:
Clean the CRAP out of everything!!!!!
Primary fermenter (ale-pail) for a week
Secondary fermenter (carboy) for two weeks
Keg/bottles for two weeks (WOOHOO Corny-kegs!!!)
Even if you don't like your batch, DON'T THROW IT OUT (unless of course it's contaminated and skunked)!!! I had a batch that was nasty to drink, but not skunked, I just didn't like it. after about three months, I started using it for a steak marinade, and it was great. Then, when we were packing to move off base (they were about a year old then), I figured I'd just pour them out. Just before the first one went sink diving, I took a swig, and MAN was it great. I don't know what I did (it was a recipe I've used many times), but it needed about a year to age, and then was spot on!!
Stouts are tougher, since they're dispensed with nitrogen, not CO2. Just know that when you crack open your first one, so you're not disappointed it's different than a Youngs or Guinness. You might try this:
1.5 Lbs grains
7 Lbs dark malt extract
1/2 oz Cascade pellets bittering
1/2 oz Cascade or Saaz aroma
1 oz coriander
1/2 oz sweet orange peel
Throw in about two cups of oatmeal, and let it ferment the rest of the way. What you'll end up with is a mix between an oatmeal stout, and a dark wheat.
You'll never look at commercial beer the same, dude!!! But be careful, your five gallons won't last very long! Let us know how it turns out!!
I made the first batch last night. I have a digital thermometer and after boiling and adding it to the cold water it dropped to 90 degrees. The yeast said to bring it up to the temp of the wort so I did that, added it and now its sealed in my closet w/ a blanket over it to keep light away from it.
I have a 5gallon 2 stage kit (Ale Pail + Carboy) just curious though my recipes say to leave in bucket for 1-2 days then put in carboy for 5-8 days and then bottle for a week.
Is this right or should I lengthen the time to what you stated?
Thank you for all the help.

 

[juice_1080]

This is the Chocolate Oatmeal Stout recipe that I found:
6.6 Lbs. (3.0 kg) Briess Light Unhopped malt extract syrup
1.0 Lbs. (453 g.) Briess 10L Munich Malt
1.0 Lbs. (453 g.) Briess Wheat Malt
4.0 oz. (113 g.) Briess Roasted Barley Malt
4.0 oz. (113 g.) Briess Chocolate Malt
10.0 oz. (283 g.) Briess Flaked Oats
1 teaspoon (5ml.) Irish moss (boil 60 min.)
7.1 AAU Goldings hops (bittering hop, boil 60 min.)
(1.50 Oz. (42 g) of 4.75% Alpha acid)
4.75 AAU Goldings hops (Aroma hop, boil 5 min.)
(1.0 Oz. (28 g) of 4.75 Alpha acid)
Wyeast 1968 London ESB yeast or White Labs WLP002 English ale
O.75 cup (180 ml) of corn sugar for priming.
This is supposed to taste just like Oscar's Chocolate Oatmeal Stout which is one of my favorite beers of all time.

 

[kerriann]

you should probably start with a strawberry wheat beer and send it my way so i can taste test it for you or an sort of a wheat beer...

 

[bdhutier]

Originally Posted by juice_1080
http:///forum/post/2474421
I made the first batch last night. I have a digital thermometer and after boiling and adding it to the cold water it dropped to 90 degrees. The yeast said to bring it up to the temp of the wort so I did that, added it and now its sealed in my closet w/ a blanket over it to keep light away from it.
I have a 5gallon 2 stage kit (Ale Pail + Carboy) just curious though my recipes say to leave in bucket for 1-2 days then put in carboy for 5-8 days and then bottle for a week.
Is this right or should I lengthen the time to what you stated?
Thank you for all the help.
90 could be too hot, I usually go around 80, but you'll probably be fine as long as you brought the yeast temp up slowly (which it sounds like you did).
The fermentation times are way too short. Your primary ferm probably won't even really kick in for 24-36 hours, so 2 days will not cut it. You're going to want to wait three weeks before bottling, to make sure the malt sugars are consumed, otherwise you're going to end up with bottles exploding all over the place. The 1-2-2 rule is good.
Just to be sure, you're bottles are not twist-ons, right? When you're bottle conditioning, make sure they're upright, I put some from my first set in on their sides to make more room, and opened a fridge-puddle of beer!! Just wait until you start looking @ kegging kits... now THAT's awesome!!!

Where did you pick up your setup and recipe kit? As a side note, Midwest HB Supply has a really good message board with lots of useful info here: http://www.brew-wineforum.com/
That recipe looks great!!

i would personally go with less hops (I'm not a big fan of them), but then again the AA on both is low, so they won't be in your face much. Looking forward to results!!!

 

[juice_1080]

Originally Posted by bdhutier
http:///forum/post/2474678
90 could be too hot, I usually go around 80, but you'll probably be fine as long as you brought the yeast temp up slowly (which it sounds like you did).
The fermentation times are way too short. Your primary ferm probably won't even really kick in for 24-36 hours, so 2 days will not cut it. You're going to want to wait three weeks before bottling, to make sure the malt sugars are consumed, otherwise you're going to end up with bottles exploding all over the place. The 1-2-2 rule is good.
Just to be sure, you're bottles are not twist-ons, right? When you're bottle conditioning, make sure they're upright, I put some from my first set in on their sides to make more room, and opened a fridge-puddle of beer!! Just wait until you start looking @ kegging kits... now THAT's awesome!!!

Where did you pick up your setup and recipe kit? As a side note, Midwest HB Supply has a really good message board with lots of useful info here: http://www.brew-wineforum.com/
That recipe looks great!!

i would personally go with less hops (I'm not a big fan of them), but then again the AA on both is low, so they won't be in your face much. Looking forward to results!!!

So 1wk in the "ale pail" 2 in the carboy and 2 in the bottles?
I haven't got the bottles yet I figured I would go to the local liquor store and pick up a couple cases of returnables that come in my favorite flavor....BEER...and use those.
I am thinking if this turns out successful I will pick up a cheap mini fridge for my own brews. I already have one that I keep stocked w/ Big Butt, Moose Drool, Coffee Stout, Oscars Chocolate Oatmeal Stout, and of course the cheap beer I drink when I go out for the night...
I already know that tipping the bottles is bad and I am planning on using the non twist offs as well.
I picked up the 2-Stage kit and ingredients w/ book @ The Wine And Hop Shop in Madison, WI for $100.
I don't plan on kegging beer but who knows what the future will bring.
I like a more hoppy beer so I think it should be pretty good.
I will let you know how this batch turns out. I figure I will wait till this one is tastable before I start the next in case its a disaster. That way maybe one of you can tell me what I did wrong. Right now its been <24hrs and the fermentation lock is bubbling (I think this is a good sign)

 

[juice_1080]

Originally Posted by KerriAnn
http:///forum/post/2474629
you should probably start with a strawberry wheat beer and send it my way so i can taste test it for you or an sort of a wheat beer...
I'll get right on that one

I haven't been able to drink a wheat beer since I got over my Spotted Cow addiction. I have since moved to darker tastier beers.

We will see though maybe I can come up with some crazy good concoction of a wheat beer.
I need to get the Dark Ale and Oatmeal Stout finished first.
I am already anxious to try this one sitting in my closet.

 

[juice_1080]

Well I talked to the guy at the LFS about beer and I guess he has been brewing for like 7-8 years and he told me that I should transfer to the secondary fermenter (carboy) once the "bubbling" in the Fermentation Lock slows to <3bubbles in 5 minutes. With that said it was at that stage mid yesterday so I went ahead and transfered it. I will leave it in the carboy for 2 weeks now and then go to bottles if everything is going good.

 

[juice_1080]

First batch didn't turn out. Nowhere in my directions or any of the advice I got did it say not to refridgerate immediately after bottling. No carbonation in this batch. It's sitting next to my fridge right now in hopes that the yeast will revive. O well I bottle batch 2 this weekend and hopefully that one will turn out.