+Jakedoza Posted January 26, 2013 Share Posted January 26, 2013 This will be one of the brews that will be available at the March meeting that I will be hosting. I am still accepting donations to help recover the costs of brewing beverages, and I will be brewing a second beer as well. Here it goes.. This is the Anniversary Hefeweizin from Austin Homebrew. I am going to make a yeast starter to aid in speeding up the fermentation process. It is essentially a mini batch of beer. I put 1200mL of water in a pot and started it to boil Once the water it boiling I will add 2 cups Light Dried Malt Extract (DME) and then let boil for 20 min. You have to be careful when adding, or it will boil over FAST. While that is boiling I will sanitize the flask that will be used to grow the yeast culture. Once the timer has gone off, the "wort" will need to be cooled. I will be using a wart chiller that is attached to the garden hose to cool the wort. After it is cool (Below 80F) I will pour it into the flask and then add the yeast. I cover the top with foil and put the flask on my home made stir plate. Link to comment Share on other sites More sharing options...
+Jakedoza Posted January 26, 2013 Author Share Posted January 26, 2013 The yeast after 2 hours.. After 6 hours.. 7 hours.. The next morning... it made a mess and spilled over.. This is the first time this has happened to me.. 48 hrs later the yeast is ready to go. Since I was not ready to brew yet, I put the yeast in the fridge. Link to comment Share on other sites More sharing options...
+Jakedoza Posted January 26, 2013 Author Share Posted January 26, 2013 Brew day... You will notice that this process is different than the last brew I did a write up on. I have gone to an all grain brew setup instead of the half grain half extract setup that I had before. This type of setup does take more time and attention, but you have more control of your brew. I also do it outside in the garage, which is easier to clean up if I do make a mess. Here are all the ingredients for the bear.. Grain, Hops, and Yeast.. I clean and sanitize all equipment that will be in contact with the wort after the boil. Now I measure the amount of water I will need to steep the grains with and add it to the boil kettle. That is my friend John in the photo.. Hi John! Here is my mash tun. It is simply a water cooler with a filter to on it to filter out the grains. I added the grains the the mash tun. The water needs to be 165F before I add it to the grains. Here is the mixture of water and grains in the mash tun.. Now the lid goes on for 60 min.. An hour later the wort is added back into the kettle so that it can be boiled. Here are the spent grains.. Link to comment Share on other sites More sharing options...
+Jakedoza Posted January 26, 2013 Author Share Posted January 26, 2013 Here we are starting to boil. Hops are added, then it will boil for 60 min. After an hour, the same process is used to cool the wort as I used before. The chiller is added to the wort while the boil is finished up to sterilize it. After it is cool (below 80F) it is transferred to the fermentation carboy.. This will be its home for at least 3 weeks. Here is what is left over in the bottom of the kettle.. Link to comment Share on other sites More sharing options...
+Jakedoza Posted January 26, 2013 Author Share Posted January 26, 2013 I am going to be using a different way to control fermentation temperatures than I did last time as well. I have a large trash can that I have added water to. I have wired up a water pump to a thermostat to control when the pump kicks on and off. The pump will pump the water from the trash can through a tube to the wort chiller that will be in an ice chest full of ice and then back to the trash can. The carboy with the brew will be in the trash can. Before putting the yeast in the wort, I took a gravity reading. This will tell me the alcohol percentage and will in turn let me know when the yest has been exhausted and the beer is done and ready to be put in the keg. Here I am adding the yeast.. Now we wait.... Link to comment Share on other sites More sharing options...
Robb in Austin Posted January 27, 2013 Share Posted January 27, 2013 Nice write up Jake! Always wanted to go full grain but never did due to lack of guidance. (I was brewing back in 91-93; no internet, no classes, few folks doing it so few resources.) Link to comment Share on other sites More sharing options...
+Jakedoza Posted January 27, 2013 Author Share Posted January 27, 2013 Thanks Rob. I wish I would have gotten into this a lot earlier. I'd like to open a brew pub at some point in my life.. I think It would be fun. Link to comment Share on other sites More sharing options...
sifuentes31 Posted January 28, 2013 Share Posted January 28, 2013 Hey thats neat. I just started making my own brew also. Its alot of fun but makes a ton of beer. I keep handing it out and my friends like it. Can't wait to taste it in March... Link to comment Share on other sites More sharing options...
+Jakedoza Posted January 31, 2013 Author Share Posted January 31, 2013 ... and it is looking good.. Link to comment Share on other sites More sharing options...
Robb in Austin Posted January 31, 2013 Share Posted January 31, 2013 Pitch a lil sugar in there to boost the etoh level! Link to comment Share on other sites More sharing options...
+Jakedoza Posted January 31, 2013 Author Share Posted January 31, 2013 the irish red i'm brewing on Sun will be stronger.. Link to comment Share on other sites More sharing options...
+olaggie01 Posted February 1, 2013 Share Posted February 1, 2013 Good write up Jake. I've never seen anyone use a wort chiller on the yeast starter. I always let mine room cool. Good idea on the temp control, although with a hefe you could have fermented at room temp, correct? Link to comment Share on other sites More sharing options...
+Jakedoza Posted February 1, 2013 Author Share Posted February 1, 2013 I have started a local homebrew forum if anyone here is interested in joining.. http://www.centraltexashomebrewers.com Link to comment Share on other sites More sharing options...
+Dustin Blevins Posted February 28, 2013 Share Posted February 28, 2013 This is something I can get in to Link to comment Share on other sites More sharing options...
sifuentes31 Posted March 1, 2013 Share Posted March 1, 2013 I'm in it now!! Let the beer times roll!! Link to comment Share on other sites More sharing options...
+Grog Posted March 2, 2013 Share Posted March 2, 2013 Hefe is a tough beer to get the right flavor profile on. A degree here or there can make the difference between bubblegum or clove or banana flavors..... IMO Low temps are the best for hefe ferments. Making a Kolsch yeast brew next week. Not true to Kolsch style but close Good pix and write up! We should do a club brew some time. Cheers! Link to comment Share on other sites More sharing options...
+Jakedoza Posted March 2, 2013 Author Share Posted March 2, 2013 Hey Grog.. Check out my forum.. I'm wanting to create my own IPA recipe and work on that. Link to comment Share on other sites More sharing options...
+Grog Posted March 2, 2013 Share Posted March 2, 2013 Just in case you don't have it, Beersmith is an awesome application. Link to comment Share on other sites More sharing options...
+Jakedoza Posted March 2, 2013 Author Share Posted March 2, 2013 I've got it. Link to comment Share on other sites More sharing options...
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