#11 red crystal force carbed

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#11 red crystal force carbed

Postby Frankenbrew » Mon Mar 12, 2012 12:48 am

I force carved my beer successfully! It's only 4 days old and it took two days to hit my final gravity. I have had problems in the past force carbing my beer because first I did not know I needed to chill it to do it. Second I have limited space in the fridge to do it all the time. Third I didn't know you need to rock it back and forth after its chilled.

My solution was get 2 5lb bags of ice $3.00 from the stand alone, unmanned ice Slavs they have around town. Put that in my trash can with keg, water and ice. In about an hour it got down to 40 degrees. Crank the psi to 30 and shake for 20 min. It had just the right amount of carbonation. :)

All thanks to this home brew club and club mash tun. Thanks guys. I didn't think a beer could come out so good within 4 days but here we are. I gonna try and let it sit for 2 weeks to see how much better it gets

This is what it is: notice I put ale and wheat yeast in it, "for science!"

#11 Red Crystal

Batch size: 6.0 gal
Boil volume: 6.5 gal
OG: 1.071
FG: 1.018
Bitterness (IBU): 45.8
Color (SRM): 16.8
ABV: 7.0%

[Grains]
Two-row (US) 10.000lb Grain 64.5%
Light DME 3.000lb Extract 19.4%
Crystal 40L 1.000lb Grain 6.5%
Weyermann Cars Red 1.000lb Grain 6.5%
Brown Sugar, Dark 0.500lb Sugar 3.2%

[Hops]
Magnum 1.10oz 12.0% AA Pellet @ 60 min, 33.0 IBU
Mt. Hood 1.20oz 4.3% AA Pellet @ 20 min, 7.8 IBU
Kent Golding 0.60oz 5.1% AA Pellet @ 10 min, 2.8 IBU
Fuggles 0.60oz 4.0% AA Pellet @ 10 min, 2.2 IBU

[Yeast/Other]
American Ale yeast 1.0 unit(s), Yeast 
Irish Moss 1.0 unit(s), Fining 
American Wheat yeast 1.0 unit(s), Yeast 
There's only two things you can be sure of in life. Sex and death. But at least after death you don't feel nauseous.

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Location: lafayette, la

Postby yeastmeister » Mon Mar 12, 2012 5:40 am

Glad the mash tun worked out for you.
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