TEST Beer
- Thread starter Mautobu
- Start date
I thought so too! I'm (very slowly) working on getting a 3d printer going. Once I've got the design worked out and if it's cheap enough, I could probably share a couple with interested TESTies.
As for TEST beer, I think we need 2 beers, one nice and dark, and maybe an IPA for the other, so we can drink black and yellow!
Hydrometer is used after the boil when you pitch your yeast... and also throughout the fermentation process to see if your beer is coming along where it should. Sometimes you have a stubborn yeast or more to the point to determine if your beer is "ready". I go by the motto of let is ferment longer than "required" to get a better taste. I also do a lot of switching and straining to get a clearer beer.
I use buckets and do not have the room for kegs so I have the ability to switch and clarify my fermentations a lot more than someone who does kegs.... downside is bottling (I have a wife and kids to help with that) and potential of bacteria fracking up my beer.
For people who want to get into brew making and want to start off east... google Ed Worts Apfelwine. Its easy and doesn't require much skill to make something ahhhhh-mazing. Annnnd YES.. I'm the same Dalarast on homebrew forums.. but since I found SC I haven't been on much outside of their private forums.
I use buckets and do not have the room for kegs so I have the ability to switch and clarify my fermentations a lot more than someone who does kegs.... downside is bottling (I have a wife and kids to help with that) and potential of bacteria fracking up my beer.
For people who want to get into brew making and want to start off east... google Ed Worts Apfelwine. Its easy and doesn't require much skill to make something ahhhhh-mazing. Annnnd YES.. I'm the same Dalarast on homebrew forums.. but since I found SC I haven't been on much outside of their private forums.
Well, @Dalarast and I worked out an idea for the yellow (a white fruity IPA), now we just need the black. Some sort of Porter would do nicely, I reckon.
Why are we not talking porters or stouts? Boulevard Dark Truth is an unfuckingbelieveable stout.
I dunno how skilled OP is, or how technically challenging it is, but I'd also be open for a spelt beer a la Deschutes.
Otherwise I'd vote for an session pale.
We're talking about 2 beers representing the TEST logo. https://testsquadron.com/threads/test-beer.4860/page-2#post-61300
As far as skill goes, I know the jargon and I've brewed ~20 batches in the past. Some have been shit, most have been great. I'd like to establish a couple of recipes so that TESTies can brew them at home if they so choose, so a pretty basic recipe would be preferred. Probably going to find something online, then tweak it a bit.
Serious Table
Admiral
I'd love to put some sort of vote into this and feel like I contributed, but I'm such a novice when it comes to beers... and any other sort of alcohol. I only recently started drinking seriously.
It's really an open call for ideas at this point. A vote may follow, but in the brainstorming phase it's a little too formal IMO. I know one of my above posts is that our official yellow beer has been decided, but the brewing process takes a long time and it could turn out being shit. Not that I wouldn't drink it, I'd just have 2 better beers first that night then move onto this theoretical shit beer :{P.
Unrelated, I just fat fingered the { key for that emote. I like it. It's like a mustache.
Found this on homebrewtalk for a full grain recipe...
-----
Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.012
IBU: 55.8
Boiling Time (Minutes): 60
Color: 3.4
Primary Fermentation (# of Days & Temp): 28
Tasting Notes: Nice cracked wheat flavor with citrus notes
I found this recipe in Zymurgy Volume 35 posted by Brian Faivre of Deschutes Brewery.
Ingredients:
------------
6 lbs 8.0 oz, Pilsner (2 Row) Bel (2.0 SRM)
2 lbs 4.0 oz, Wheat Malt, Bel (2.0 SRM)
1 lbs 8.0 oz, Wheat, Flaked (1.6 SRM)
5.00 ml, Lactic Acid (Mash 60.0 mins)
4.9 oz, Corn Sugar (Dextrose) [Boil for30 min]
0.12 oz, Coriander Seed (Boil 5.0 mins)
0.34 oz, Orange Peel, Bitter (Boil 5.0 mins)
1.00 oz, Bravo (Pellets) [15.50 %] - Boil 60.0 min
1.00 oz, Citra (Pellets) [12.00 %] - knockout
1.00 oz, Centennial (Pellets) [10.00 %] - knockout
0.50 oz, Cascade (Pellets) [5.50 %] - knockout
0.9 pkg, Wyeast Labs #3787 Yeast, Trappist High Gravity
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 10 lbs 8.9 oz
----------------------------
Step 1) 125.0 F, 15 min
Step 2) 145.0 F, 15 min
Step 3) 163.0 F, 20 min
Mash Out 172.0 F, 10 min
Ferment at 66 F for two days, then allow temperature to rise to 74 F until fermentation is complete. I let mine sit at 70 for one week, and then back to 66 F for the remainder of fermentation.
I dropped mine to 42 F for two days before kegging.
------
Mooch
Lieutenant
I'd say a ruby beer like hobgoblin or a brown ale like Newcastle brown. Or even even a stout omnom
If my local brew shop doesn't have it I normally hit up Austin Homebrew Supply online. Awesome company and great shipping and deals.
http://www.austinhomebrew.com/
#THREADFROMTHEDEAD
I finally brewed last week. My yeast had gone off and I had to get new stuff xD. I'll be transferring to secondary in 2 weeks, then botting a week or so after.
I finally brewed last week. My yeast had gone off and I had to get new stuff xD. I'll be transferring to secondary in 2 weeks, then botting a week or so after.