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Old 04-03-2009, 08:19 PM   #1
alpentalic
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Default Anyone on NWIC Home Brew?

I just finished my first batch of beer last week. I ended up making a clone of a local breweries beer. It turned out great and wanted to try something that was my own.

I took a class and got a little instruction on picking ingredients and as I type am in the middle of brewing my own recipe. I'm going for a pale ale. Here's my recipe, experienced brewers, let me know what you think.

Steeped grains for one hour at 155*F - Crystal 40L
Added 6 lbs of Briess DME and brought to boil
Hopped 1 oz of Domestic cluster hops (8.2% aplha acid) for 60 min and 1 oz for 15 min


My plans from here are to transfer to a carboy and run a first fermentation for a week and then transfer to a secondary for another week, but dry hop with 1 oz of amorillo (8.6% alpha acid). Run secondary fermentation for one week and then force carbonate.

NWIC what are your thoughts?
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Old 04-03-2009, 08:21 PM   #2
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I've been wanting to do this for a while now. My mom even bought me a home brew "kit" for christmas, I just haven't been able to get around to it.
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Old 04-03-2009, 08:24 PM   #3
alpentalic
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I've been wanting to do this for a while now. My mom even bought me a home brew "kit" for christmas, I just haven't been able to get around to it.
If you can, I would suggest trying a clone for your first beer. My local brewery, Ice Harbor (tri-cities, wa) had the clone kit with everything I needed. I liked this idea becase I could compare it against a beer I knew as a baseline.
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Old 04-03-2009, 08:37 PM   #4
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There's a place in Edmunds that is pretty much a Rent-a-brew-kitchen operation where they have tried and true recipes for you to follow to make with their only top-line gear. I've been meaning to suggest we do a meetup there some time but I keep forgetting.

My friend has one of those home brew kits that he can't use because he doesn't have an outside place to use the burner, but I do and I've been meaning to borrow it. I think we should keep this thread around because I have a feeling more than a few of us are interested
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Old 04-03-2009, 09:57 PM   #5
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http://www.whereubrew.com/


I think we should def have a meet there!
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Old 04-03-2009, 11:03 PM   #6
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I don't drink, but my roommate has been brewing for a year or two now, and grows hops in our back yard. It all tastes like beer to me
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Old 04-03-2009, 11:27 PM   #7
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Ice harbor is a great place to get brewing supplies. I haven't brewed for a few years but I love doing.
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Old 04-04-2009, 12:37 PM   #8
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Ice harbor is a great place to get brewing supplies. I haven't brewed for a few years but I love doing.
Yeah, I was a little overwhelmed with their selection of supplies at first. After I got a little education I became very impressed with their selection. What was really nice is they have supplies for kegging too, as well as lines and fittings for your kegerator.

I'm supprised I had never heard of the place in Edmonds. I just moved to the Tri-Cities three months ago and prior had lived in Greenlake, you'ld think I would have stumbled across it at some point.
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Old 04-04-2009, 01:04 PM   #9
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I have been brewing for almost 10 years. I think what you have going will make a nice smooth pale ale.

I few recomendations:
1. You need to be anal about cleanliness and sterilization. Nothing destroys a beer more quickly than a bacterial or wild yeast infection.

2. Watch the fermentation temperature. Ales are more forgiving than lagers, but in general there is a narrow window that makes good beer. In my experiance it is better to be too cold than too hot.

3. Buy fresh quality ingredients.

4. Go find the book "The New complete Joy of Homebrewing" by Charlie Papazian. It is very helpful.


I actually prefer to carbonate naturally. My buddies think I am crazy, but I have several reasons. First, I like the mouth feel better. Force carbonated homebrew is almost always over carbonated. It feels like soda. Second, the additional settling of yeast will clarify your beer, pull more protiens out and mellow the taste. Lastly there is less change of oxidation in a bottle than a large keg.

The most importnat thing is to relax and have fun.
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Old 04-04-2009, 07:31 PM   #10
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Thanks for the advice. For both this and my last batch I have/am using my laundry room for fermentation. The room stays a nice 65-68* even with a load of whites running. Also it has no windows and rarely are the lights ever on. At the moment my air lock is bubbling away about ever 1-2 seconds. I can't wait to see how it turns out.
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Old 04-04-2009, 09:04 PM   #11
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Sterilize, sterilize, sterilize. Anything that will potentially tough the beer should be sterilize, otherwise the whole batch will get tainted and ruined. I know from my first batch - thought I was being carefull, but somewhere in the process something wasn't 100% sterile. Sucks - drank some anyway, but threw most of it out.

I'm itching to brew another batch of something soon. Maybe I'll look into a clone. I like the idea of being able to compare to the real thing.
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Old 04-04-2009, 09:17 PM   #12
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I just got back from Rocky Top homebrew store in Olympia with my friend who just got into brewing as well. Well $250 later full of supplies I should be ready to start brewing I can't wait! I'm curious as to how everyone cools down their Wort. I think I'll try the old iced water in the tub first before I buy any crazy wort chiller do hickey's. God the lingo to all of this is going to take a while Anyone suggest a good easy how to guide online?
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Old 04-05-2009, 02:55 AM   #13
alpentalic
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Originally Posted by Homerisking View Post
I just got back from Rocky Top homebrew store in Olympia with my friend who just got into brewing as well. Well $250 later full of supplies I should be ready to start brewing I can't wait! I'm curious as to how everyone cools down their Wort. I think I'll try the old iced water in the tub first before I buy any crazy wort chiller do hickey's. God the lingo to all of this is going to take a while Anyone suggest a good easy how to guide online?
I just used 40 lbs of crushed ice in a deep sink to chill my wort. With both of the batches I made it took about 45 min to an hour to chill. In the class I took the instructor made a chiller out of copper line that he wrapped around a bucket to form a coil. The coil was then fitted at the ends with a garden hose thread. They attached it to a hose and ran cool water through it. It seemed to work well, but I don't think the ice took that much longer.
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Old 04-05-2009, 10:58 AM   #14
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I chill using a sink full of water and just let the fermenter sit in there. I am not a big fan of chiling the wort before adding it to the fermenter. When the hot wort goes in the fermenter, it is so hot that there can really be no contamination. I cap an air lock on there and fill the sink with cold water. It is one of those deep paint sinks so it works well. The wort chiller is also just one more piece that has to be steralized. I know a lot of guys who use one, with great success. I prefer to keep everything hot and sterile.

I also have 1-2 "blurps" per second right now
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Old 04-05-2009, 01:37 PM   #15
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the wort chiller actually can be put into the beer as it's boiling, like 5-6 minutes before the boil is done. this will sterilize it enough. OP I am also in the tri-cities and brew beer. I have picked up a few ice harbor clones so far but have also started on my own recipes. we should get together one of these weekends and do a little brewing! PM me if you're interested.
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Old 04-05-2009, 01:41 PM   #16
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Quote:
Originally Posted by kpalena View Post
I chill using a sink full of water and just let the fermenter sit in there. I am not a big fan of chiling the wort before adding it to the fermenter. When the hot wort goes in the fermenter, it is so hot that there can really be no contamination. I cap an air lock on there and fill the sink with cold water. It is one of those deep paint sinks so it works well. The wort chiller is also just one more piece that has to be steralized. I know a lot of guys who use one, with great success. I prefer to keep everything hot and sterile.

I also have 1-2 "blurps" per second right now
In the class I took we used the submergable coil style wort chiller I mentioned above. The guy teaching the class said that as long as you start the process right away, you don't need to sanitize the wort chiller as the hot wort itself will sanitize it just as you had said that it would sanitize the fermenter.

Do you a glass carboy for fermentation, or something plastic? I'd be afraid that glass you shatter transfering almost boiling hot wort into it and then chilling in an ice bath?
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Old 04-06-2009, 11:35 PM   #17
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Quote:
Originally Posted by alpentalic View Post
In the class I took we used the submergable coil style wort chiller I mentioned above. The guy teaching the class said that as long as you start the process right away, you don't need to sanitize the wort chiller as the hot wort itself will sanitize it just as you had said that it would sanitize the fermenter.

Do you a glass carboy for fermentation, or something plastic? I'd be afraid that glass you shatter transfering almost boiling hot wort into it and then chilling in an ice bath?
I guess that makes sense. My only worry is the now cooled wort being exposed to yeast and bacteria laden air. I know I am anal, but it works for me. Yes I do brew in glass, and I did have one carby crack once, early on. I decided to set in in snow to cool it..... The trick is to put maybe a half a gallon of water in the bottom of the carboy and pour your hot wort into the water. The temperature of the glass will come up slowly and it won't crack.

I don't like plastic....it scratches.
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Old 04-07-2009, 12:16 AM   #18
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*Waits for Mr. Hox to post*

Cancel that he already did lol
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Old 04-07-2009, 01:20 AM   #19
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So my pale moves to secondary on Friday and I'm looking for my next beer. I'd like to do a Begian Wit (white). I can't find anything good for recipes, but this is what I'm thinking so far:

7 lbs of Briess Bavarian Weisen LME
12 oz of flaked oats (steeped) to add cloudiness
1 oz of Saaz 4-5ish% alpha acid 60 min
1 oz of Saaz 30 min
3/4 orange peel 5 min
3/4 coriander 5 min
White Labs Belgian Wit Yeast

I'd like something that comes out similar to a blue moon. If anyone has had the misfortune of making their way to Great Falls MT., there is a great brewery outside of town in Belt MT. The brewery makes a Begian Wit called (convieniently) Beltian Wit, it's really good and if I could make something that tastes similar I would be very happy.
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Old 04-07-2009, 01:38 AM   #20
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Woot.com had a home brewing kit yesterday for $20. It looked a little chinsy so I passed, but the more I read this thread the closer I am to giving it a try.
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Old 04-07-2009, 02:33 AM   #21
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Quote:
Originally Posted by alpentalic View Post
So my pale moves to secondary on Friday and I'm looking for my next beer. I'd like to do a Begian Wit (white). I can't find anything good for recipes, but this is what I'm thinking so far:

7 lbs of Briess Bavarian Weisen LME
12 oz of flaked oats (steeped) to add cloudiness
1 oz of Saaz 4-5ish% alpha acid 60 min
1 oz of Saaz 30 min
3/4 orange peel 5 min
3/4 coriander 5 min
White Labs Belgian Wit Yeast

I'd like something that comes out similar to a blue moon. If anyone has had the misfortune of making their way to Great Falls MT., there is a great brewery outside of town in Belt MT. The brewery makes a Begian Wit called (convieniently) Beltian Wit, it's really good and if I could make something that tastes similar I would be very happy.
http://www.lehighvalleyhomebrewers.org/st0011.html

I just tried this recipe on Friday and it's sitting in the carboy right now. I had a REALLY high O.G. on this one but I'm not sure if it's supposed to be high or what. I'm anxious to see how it turns out.

Tonight I brewed a Fat Tire clone that I found online. Again with a really high O.G. I don't know what's going on, the first few beers I brewed all high S.G.'s right around where they should but now it's just extreme. Maybe they will all be super alcoholic! haha
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Old 04-07-2009, 11:42 AM   #22
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Quote:
Originally Posted by PSUbaru_guy View Post
http://www.lehighvalleyhomebrewers.org/st0011.html

I just tried this recipe on Friday and it's sitting in the carboy right now. I had a REALLY high O.G. on this one but I'm not sure if it's supposed to be high or what. I'm anxious to see how it turns out.

Tonight I brewed a Fat Tire clone that I found online. Again with a really high O.G. I don't know what's going on, the first few beers I brewed all high S.G.'s right around where they should but now it's just extreme. Maybe they will all be super alcoholic! haha
You'll have to let me know how it turns out. What I don't understand is why the Irish moss? The beer is supposed to be cloudy, so I can't see why they would add a clarifier.
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Old 04-07-2009, 11:53 AM   #23
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i'm heading to Cellar Homebrew on Saturday since i live right down the street and getting stuff for a porter. i'll try to take pictures and document how it goes.
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Old 04-07-2009, 12:34 PM   #24
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Quote:
Originally Posted by alpentalic View Post
You'll have to let me know how it turns out. What I don't understand is why the Irish moss? The beer is supposed to be cloudy, so I can't see why they would add a clarifier.

True it's supposed to be cloudy but the flaked oats REALLY made it cloudy so cleaning it up a little bit might still be a good idea. I'm sure there will still be some haze in the beer after it's chilled. The ferment actually looks like it's done today. If so, it was a really quick one.

Last edited by PSUbaru_guy; 04-07-2009 at 01:28 PM.
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Old 04-07-2009, 12:38 PM   #25
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Woot.com had a home brewing kit yesterday for $20. It looked a little chinsy so I passed, but the more I read this thread the closer I am to giving it a try.
Ha... now they have a key-chain breathalyzer.



(Although, that could be a fun party game!)
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