"Things continued to be energetic for the first few days, then it settled. Wyeast described it as a type that hung out short of the target gravity for a long while. I suspect this guy will be in primary for three weeks or even longer. :)
"
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Chris Thornton
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- El Paso, TX
- United States
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Chris Thornton's Discussions
2nd Batch
3 Replies
So, I'm brewing an extract nut brown with my little bag of chocolate and carapils, using Wyeast 1028 London Ale. Went into the primary four days ago. Yesterday, I noticed an odd, sulfrous odor, and…Continue
Started this discussion. Last reply by Chris Thornton Jul 26, 2010.
Day Fourteen: Considering Secondary
So, after nine days I was close to the recipe's predicted final gravity range (and the range of "beer, finished" on my hydrometer) and I tasted the sample. Wasn't quite beer yet, but wasn't messed…Continue
Started Jun 25, 2010
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Ray Grace commented on Chris Thornton's blog post Southwest Saison: The Desert's Perfect Beer?"Great yeast for warm fermentations but be extra patient with it, it can be very finicky."
Chris Thornton posted a blog postSouthwest Saison: The Desert's Perfect Beer?
I've got central air conditioning in my house, but it only cools the center of the house. The upstairs is typically ten degrees warmer, which means 78-85 degrees fahrenheit. Even the ground floor is 68-70 on average. I usually keep a fan on and wet towels on the fermenter to help keep the wort cool during the hottest parts of the day. It's about the best I can do in the southwest.However, certain strains of yeast like these kinds of temperatures, so I bought a packet of Wyeast 3724 Belgian…See More
Chris Thornton replied to Chris Thornton's discussion 2nd Batch"Continued to smell like feet for another 2-3 days, then the sulfur blew off. Racked to secondary today as I'm at my expected final gravity, and it's just fine."
Chris Thornton posted a blog postFirst Homebrew: Success!
First homebrew was bottled a little over two weeks ago and I couldn't resist cracking one open. Crappy cell phone image doesn't do it justice.The pale ale, from a modified partial extract recipe I grabbed from online, was a medium amber (12-13 Lovibond)--lots cloudier than filtered and pastuerized beers, of course--and had a nice head. Amarillo and US Goldings hops gave it just the aroma I was looking for: somewhat floral, mild to moderate citrus and resins.The texture was a bit heavier than I…See More
Ray Grace replied to Chris Thornton's discussion 2nd Batch"It's probably DMS, just leave it alone and it should eventually blow itself off."
Chris Thornton posted a discussion2nd Batch
So, I'm brewing an extract nut brown with my little bag of chocolate and carapils, using Wyeast 1028 London Ale. Went into the primary four days ago. Yesterday, I noticed an odd, sulfrous odor, and cracked the top (possibly making things worse). Could not see the wort under the krausen, and it smelled sweet after having ten seconds for the sulfur to escape. Some sulfur out of the airlock today, too. Smells like a wet fart.Ambient temperature 72 degrees, which is on the warm end of what the…See More
Ray Grace commented on Chris Thornton's blog post As Bottle-ready as it May Ever Be"Give it some time."
Chris Thornton posted a blog postAs Bottle-ready as it May Ever Be
First homebrew batch final test sample. Pale ale made using crystal and carapils malts with Cascade hops for bittering and Amarillo and Goldings for aroma. Several mishaps, I mean, uh, 'learning experiences.'Color and nose were essentially what I wanted and this was really encouraging, but the flavor is well off. Very bitter and rough, the hops overpower everything, and there's an aftertaste I can only describe as 'soapy.' I thought at first I was using too much sanitizing chemical (StarSan),…See More
Chris Thornton posted a discussionDay Fourteen: Considering Secondary
So, after nine days I was close to the recipe's predicted final gravity range (and the range of "beer, finished" on my hydrometer) and I tasted the sample. Wasn't quite beer yet, but wasn't messed up at this juncture, either. I was advised to sit, wait, and stop playing with it.So, tomorrow is day fourteen, and the bottom quarter of the carboy is definitely more opaque than the rest. I've got a secondary fermenter ready to go. How do I tell it is time? I'm within the final gravity range,…See More
Chris Thornton replied to Ray Grace's discussion Aleumination Batch #3"This sounds like a great thing to participate in once I've moved beyond extract kits with specialty grains. As I'm rocking temperatures as high as 80 degrees in my house (100+ outside!) I'm interested in the yeast strains that produce…"
Chris Thornton replied to Chad T Cook's discussion Slow, slow start for yeast in the group Aleuminati Alechemists"What temperature do you pitch at?"
Chris Thornton replied to Chad T Cook's discussion Slow, slow start for yeast in the group Aleuminati Alechemists"I'm making a pale ale with Munton's dry ale yeast, and I just rehydrated, dumped it in, and stirred with a slotted spoon for ten minutes. Very quiet fermentation--3-4 bubbles a minute in the airlock--and when I got nervous and cracked the…"
Chris Thornton replied to ryan tockstein's discussion cheap great way to oxygenate wort in the group Aleuminati Alechemists"Hey, that's pretty easy, and I've considered using the autosiphon to take the cooled wort into the primary to get around some of the hop sludge anyhow.
I suppose you still stir/shake the primary, but a little extra oxygen couldn't…"
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Chris Thornton's Photos
Chris Thornton's Blog
Southwest Saison: The Desert's Perfect Beer?
I've got central air conditioning in my house, but it only cools the center of the house. The upstairs is typically ten degrees warmer, which means 78-85 degrees fahrenheit. Even the ground floor is 68-70 on average. I usually keep a fan on and wet towels on the fermenter to help keep the wort cool during the hottest parts of the day. It's about the best I can do in the southwest.
However, certain strains of yeast like these kinds of temperatures, so I bought a packet of…
Continue Posted on August 3, 2010 at 9:00am — 2 Comments
First Homebrew: Success!
First homebrew was bottled a little over two weeks ago and I couldn't resist cracking one open. Crappy cell phone image doesn't do it justice.
The pale ale, from a modified partial extract recipe I grabbed from online, was a medium amber (12-13 Lovibond)--lots cloudier than filtered and pastuerized beers, of…
ContinuePosted on July 22, 2010 at 5:30pm
As Bottle-ready as it May Ever Be
First homebrew batch final test sample. Pale ale made using crystal and carapils malts with Cascade hops for bittering and Amarillo and Goldings for aroma. Several mishaps, I mean, uh, 'learning experiences.'…
ContinuePosted on July 8, 2010 at 9:00pm — 1 Comment
Homebrew Equipment Wish List
-Wort chiller, because…
Continue Posted on June 14, 2010 at 7:18pm
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- At 10:02pm on December 17, 2009, Ray Grace said…
- Welcome aboard Chris
- At 9:15pm on December 17, 2009,
Shawn, the Beer Philosopher said… - Welcome Chris, I hope you find a home here! Cheers!
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