Beer Scientist: Honey Brown Ale Batch Creation

http://BeerScientist.com Learn how to make your own beer! In this episode, we create a batch of Honey Brown Ale.

Category:

Howto & Style

Tags:

• beer
• scientist
• batch
• creation
• honey
• brown
• ale
• drink

[chemicalcraig69]

You should cover the kettle while the wort is chilling, just throw some aluminum foil over it to keep airborne wild yeast and bacteria out. You should also disgard the sample taken from the carboy. Two of the first things I teach students in freshman chemistry is to never pipette from a stock bottle, and never return anything to a stock bottle. Also for a 1.060 beer you should either pitch 2 vials or make a starter.

don't mean to be such a critic. keep brewing, looks good.

[beerscientist]

Thanks for the comment. Just curious, do you disgard the sample due to risk of exposure to bacteria, or is it something else entirely?

Also, any suggestions on getting started on making starters? I have wanted to, but the $100-150 for a stir plate and a general lack of experience is keeping me from doing so.

[beerscientist]

Absolutely, tasting videos will be posted soon.

Preview: turned out well, not as sweet as I would have expected, a well balanced brown ale

[adamdbull]

i just brewed a nut brown and instead of corn sugar for priming i boiled honey then cooled and added for bottling just an after thought i guess we'll see in about a week on how it came out. i also like the sparge technique with your specialty grains after the first mash i will try that next time i've usually just let them drip for a bit then toss em i bet you get a lot more great video!

[chemicalcraig69]

...boil for 15 minutes. Cover the mouth with aluminum foil and chill in an ice bath. When it has chilled, pitch the yeast vial, return the foil lid, shake and let it get started. Swirl it up periodically when the yeast starts to flocculate and drop out, and to drive off CO2. No need for a stirrer, just takes more manual stirring. This is what I do and I get great rapid fermentation within 4 hours of pitching the entire flask. Cheers.

[chemicalcraig69]

I guess it's more habit than anything, but it's based on minimizing the introduction of foreign stuff into the wort. As it flows through the inlet into the thief it picks up anything thats stuck in the nooks and crannies and then washes it back into the beer when it's returned. but if you haven't had an infection problem, you're fine.

Making a yeast starter can be really simple. Get a 1 or 2L erlenmeyer flask ($15-$20 for 1L) and some boiling chips (CaCO3). Dissolve 100g DME in 1L water...

[jbrookeiv]

So you're essentially sparging the grains when you are pouring the mash water over them, right?

[thebibleisfiction]

its a travesty this video isn't 5 star'd  and viewed more

[yeahyeah1821]

I am going to give this a try. Could you post a taste video of how this turns out?