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Ordinary Bitter
Yeah, I generally start drinking this a week or so after carbing...generally before the 2 week point. I also notice that it smooths out and has a fuller taste profile as I get to the bottom of the keg. I am sure with a 10 gallon batch you might experience this also. Anyhow, it is a low gravity beer and is ready go go once you are, if you can wait then it'll change a bit with time, for the better.
I need to make a new batch of this as my last batch was a dude due to poor yeast control, and I think some stale hops.
Life is too short to drink stale beer, so I may just pour out this batch and try again.
hello everyon i was wondering if anyone knows if the 7.5 # of british pale malt is a DME or A LME thank you . I was thinking of getting this stuff today
The pale malt listed in the recipe is... pale malt. Neither DME or LME.
To use extract you could subsitute 5.4 lbs DME or 6.4 lbs of LME This would get you to an OG of 1.040 in 6 gallons. Try and find british extract though and not american extract.
Hope that helps.
i was worried about that yesterday. Anyways i have
8 lbs of alexanders sun country pale malt
1 lb of muntons crystal malt ( it says lovibond 60 also)
1 lb of breis special roast malt
2 oz of kent goldings 5.9% alpha acid
1 vile of london ale yeast wlp013
can i put this together and still get a great quality brew. This will be my third batch.
My 1st one was a diasater buut i made 5 gal of brewers best octoberfest and i came out great, so now i know i can do this i want nothing but great brews from here on. I hav also got most of the ingrediant to make a leinenkugels sunset wheat i found on here also . I a just cant find the right yeast here locally. I may try the net . Any suggestions for an online store? Im in ohio. Go Bucks.
I think that sounds fine. I would use have the special roast though.
If you use 8lbs of LME you won't be making an Ordinary Bitter. Your gravity would be close to 1060 with 8lbs LME (1070ish with DME). That's even bigger than a standard Pale Ale.
I think you can make a fine brew using what you have. I only point out the high gravity numbers because you posted this in a thread titled Ordinary Bitter. Ordinary bitter is usually a 1040 or less for a starting gravity. Cut that malt in half and you'll be back in that ordinary bitter range.
i am sorry i should have clarified myselfe better. This isnt the recipe i plan on using just the ingredients i have so far. I just wanted to be sure i aquired the correct types of ingredients. I plan on folowing your recipe in this thread.
For the grains, do i place them all in at the same time or at diferent times
tell me if my rocedure makes sense. i can bring my water aprox 2 gal up to 150 to 160 degrees and soak my grains in a bag for an hour?then i can sparge with another gal at 180. For this do i just basically rinse the grain bag in the hot water? After all this bring to a boil and add malt extract, and hops at correct times. Does this seem like the correct procedure to you. I think ive had this explained to me once but i want to be sure. Also i should defenitly make a yeast starter correct? How much of this starte should i use after its made. Im reading Palmer to get alot of my info on this but im not sure how much to add. this is called a partial mash correct?
Your process sounds great. I would keep the steep temp at 150, and I would sparge/rinse the bag with nothing over 170F.
As for you starter, you can pitch the whole thing. SO if you make a little half gallon that is great. I used to do small starters in 22 oz bottles. They were on pint starters.
Because the starting gravity is so low on a bitter you can get a way with a small or not so active starter.
I routinley use my Ordinary Bitter recipe as a starter. I'll pitch two pkgs or vials of whateve yeast I want for a new brew. Then I use a healthy dose of the cake from the bitter to kick off my next brew. I have done the ordinary bitter with all sorts of yeast expect belgian yeasts.
ok everything whent great so far my gravity was 1038 and the yeast took off like mad. My other 2 brews with dry yeast never acted like this. I had an airlock type fitting on top of my carboy like an s trap. When i got up i had a foamy mess on the floor. I replaced it with a tube and a mason jar of microwaved water. worked well but had to change water a few times.
Its been fermenting for 5 days now.
How long should i leave it in primary and secondary. My understanding is that this beer finishes quickly.
The only way to know that it is done is to check gravity readings. That is of course if you want to turn it out quickly. Otherwise I'd leave it for 10 days then bottle it.
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