- Joined
- Jun 5, 2021
- Messages
- 54
- Reaction score
- 22
- Points
- 8
Hi friends,
I have kegged my 2nd batch of beer. The first was an English Bitter Ale. Made every mistake one could make with the new equipment (grainfather) and had some pretty awful flavors. But many of you told me to be patient. It turned out delicious!!
So good, I have ordered the grains again (though this time I will mill the grains myself) and cannot wait to make it feeling much more comfortable with the equipment.
My second batch is the recipe from an old Brewery out of San Francisco called Anchor Steam. I brewed their porter. I realized after reading that I needed a nitro tank set up and stout/porter taps as well. Got everything and set it all up. Let the Porter age for some time. Kegged it and now waiting for the beer to get conditioned. I have tried it a few times. Whoa, it has many complex flavors and I cannot wait for it to age more and fill with nitro. I have the PSI up to 35 but read it takes a couple of weeks to condition. I was given very good short cuts from some of you here on how to speed up the conditioning of the ale. And it worked!!! 24 hours and it was ready.
SO if any of you have any suggestions for the porter, let me know.
QUESTION: I am making a dry Irish stout. The recipe only calls for 5 days of fermenting (I will obviously wait for it to reach its final gravity for at least 2 days). But there are no more directions after that. What are your suggestions for further fermenting and aging. I have a glycol chiller so I can let it sit for weeks at a certain temperature (like I did with Porter) but not sure what I should do. Should I put it down to mid 40s for a few weeks like I did the porter?
Thank you all. You have been a great help.
Sebrina
I have kegged my 2nd batch of beer. The first was an English Bitter Ale. Made every mistake one could make with the new equipment (grainfather) and had some pretty awful flavors. But many of you told me to be patient. It turned out delicious!!
So good, I have ordered the grains again (though this time I will mill the grains myself) and cannot wait to make it feeling much more comfortable with the equipment.
My second batch is the recipe from an old Brewery out of San Francisco called Anchor Steam. I brewed their porter. I realized after reading that I needed a nitro tank set up and stout/porter taps as well. Got everything and set it all up. Let the Porter age for some time. Kegged it and now waiting for the beer to get conditioned. I have tried it a few times. Whoa, it has many complex flavors and I cannot wait for it to age more and fill with nitro. I have the PSI up to 35 but read it takes a couple of weeks to condition. I was given very good short cuts from some of you here on how to speed up the conditioning of the ale. And it worked!!! 24 hours and it was ready.
SO if any of you have any suggestions for the porter, let me know.
QUESTION: I am making a dry Irish stout. The recipe only calls for 5 days of fermenting (I will obviously wait for it to reach its final gravity for at least 2 days). But there are no more directions after that. What are your suggestions for further fermenting and aging. I have a glycol chiller so I can let it sit for weeks at a certain temperature (like I did with Porter) but not sure what I should do. Should I put it down to mid 40s for a few weeks like I did the porter?
Thank you all. You have been a great help.
Sebrina