What I did for beer today

seatazzz said:

Thanks for that. I usually go to Mt Si in Snoqualmie.

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Never been but should check it out one of these days when I come back from skiing.

Brewhouse Provisions in Redmond is my local go to. (17725 NE 65th Street Suite 250, Redmond, WA 98052). I like Glen the proprietor.

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I tried the bottled version of a subliminal Mild from Machine House Brewery in Seattle. At the brewery, it is simply divine on cask with a beer engine and I assume proper temperature. The bottled is ok but just ok. I was a bit disappointed. But it is bottle conditioned, so I poured of the dregs and making a starter tonight.

Brewed a gallon batch of Oatmeal stout. First brew with oats, and only my second stout overall. But I wanna take a shot at adding coffee to this one.

Mid bottling (letting the Starsan drip-dry-ish) a Belgian Tripel. I'm very excited to see what the FG is going to be. I used 3 T-58s and did my version of temperature control.
I have to say, if I keep the Grolsch bottles clean following a use by rinsing thoroughly for a few seconds and then running through the dishwasher, it's kind of effortless to get them ready on bottling day. I think I have my process right where I want it.

I went all out and made labels...

...and the cat (aka "sticker warmer") is an integral part in warming the labels so they adhere to the tops correctly.

Set up the brewery for an early start to brewday tomorrow AM.

Posted elsewhere as well, but I BUILT A KEGERATOR TODAY AND I AM SO HAPPY muahahahaha. Old kegerator bit the dust earlier this week, with a full pipeline (of course) and the budget just didn't run to getting another one; so the ferment fridge (a good working refrigerator, Samsung french door RS2630WW) got repurposed as the kegerator. Only had to make one trip to HD for a hole saw, otherwise had all the parts I needed from the old one. Dead kegerator will now be the ferment fridge until late spring when we'll get a new one; for the next few months won't need chilling, just the heat lamp to keep temperature steady. If I need to lager something it can go in the kegerator. I mention the model number here so others upon searching will find this thread; I had no problems drilling a hole in the side for the co2 line, and into the door for the taps. I did drill pilot holes and searched around with a screwdriver to make sure I wasn't going to hit a cooling line, which are apparently all in the back anyway. My taps weren't long enough with the black collars on them so took them off, I think it's a cleaner look anyway. Also did the smart thing this time and screwed the manifold into the wall of the fridge so it won't move. Here's a couple pics (with the dirty floor of the fridge mostly out of the picture, kinda embarrassed about that but I had more important things to do). And yes I do need more stickers.

Bought ink and printed a few sheets of labels.

2nd hops harvest in one year. Still a lot growing and not ripe yet, but these were!

Applied said labels

Those are great labels. Makes me want to collect 55, 12oz bottles, by a floor capper and have my wife design something.

My co-worker that is also a homebrewer and hop grower just stopped by to get a packet of Notty from me for his new cider (I buy 5 packets at a time from Amazon so had one to spare), and got to taste the WF Lager I brewed with the hops I got from him this year. First time using fresh hops, and it turned out pretty good in my opinion. No grassiness, just a nice subtle bittering and flavor. Also got to show off the kegerator I built yesterday (YES I'm going to be gloating over that for a while) and my equipment, currently idle. Damn I need to join a club like yesterday.

Using the new brew setup since I moved it all to the garage. It’s much cleaner, smoother, less intrusive to SWMBO and others in the house.

Running water through the washing machine hose into filter unit, so no more dominating the kitchen faucet.

And it should be a lot easier to keep everything in the 60’s for fermentation

Also, since I had time to clean while making stout today, I realized why people have the taps on the outside of the keezer. It’s not just a convenience thing, there was about 1 cup of beer slushy stuck to the bottom from my Thanksgiving guests.

Looks like I’m writing a letter to Santa...

Started printing labels for the 12 BOC bottles and promptly ran out of ink. Since the closest source is a 140 mile round trip (I’m at the farm) it’s Amazon to the rescue. I’ll finish printing and be ready to ship later in the week.

Also moved a Porter from the ferm fridge to the keg fridge for cold crashing.

Working on a recipe for a Porter this morning, that will be brewed at a friend's 2nd Annual Group Brewday and BBQ in two weeks. Last year's session was a huge success, with three brewing partial mash and me schlepping my all-grain setup to show them how easy it is. On the way home from last year's session the husband started talking about doing his own batch; he still hasn't, so yesterday I put the bug in his ear to get working on a recipe. Since we have a two-burner camp stove for brewing, and an extra kettle, won't be difficult to do two at once. Although knowing my husband, I'll wind up doing most of the work, but I don't mind; we'll still call it "his" beer. And with limited space in the ferment fridge I'm going to convince him he should do a 2.5g batch, that will fit in our 3g carboy.

I have a woodworking apprentice, and we had made arrangements to make some beer crates today, basically to show him how to do dovetail joints. But, I do most of that work outside, so I don't have so much sawdust in the shop. Weather is pretty crappy today, so I'm thinking about brewing up a batch of saison instead. He is also very interested in the brewing process, so he will learn something today, either way.

aharri1 said:

2nd hops harvest in one year. Still a lot growing and not ripe yet, but these were! View attachment 655830

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Your profile says you're from Central FL/Orlando area. Is that where these are grown? Didn't know that you could grow hops down there, but they look great!

Dave Sarber said:

I have a woodworking apprentice, and we had made arrangements to make some beer crates today, basically to show him how to do dovetail joints. But, I do most of that work outside, so I don't have so much sawdust in the shop. Weather is .

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My apprentice never showed, probably due to the crappy weather, so I bottled a batch of tripel instead. Started with corks (not fun), so I switched to plastic champagne stoppers. They were already backing out of the bottles before I could get the wires on (carbed to 3.3 volumes). A dead blow mallet quickly took care of that problem!

aharri1 said:

Roasted 8oz of cacao nibs to soak in coconut vodka for my chocolate covered coconut stout using hornindal kveik View attachment 655024

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How'd it come out?

Straining and adding them tomorrow with some of the tincture to taste. I will keep you updated!

PianoMan said:

How'd it come out?

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I am! Gotta terraform the soil for them, but then climate is perfect! Comet plant shown there

Gozie Boy said:

Your profile says you're from Central FL/Orlando area. Is that where these are grown? Didn't know that you could grow hops down there, but they look great!

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Posted above, bottled a batch of tripel today. Just getting around to updating my brew notebook. I used a blend of WLP530 and a packet of Danstar Abbaye in a 2liter starter. OG was 1.080, FG was 1.004, ABV of 9.98%. That makes the attenuation 95%! I occasionally impress myself, but I imagine this one will be a little on the dry side!

Cleaned a beer line after kicking my keg of Fresh Squished IPA. Started carbonating my keg of Brickwarmer Holiday Ale to be ready to drink by Xmas. I didn't gift-wrap it yet.

Brewing up an IPA with Cascade and Amarillo.

Grading papers, too, but that’s only related to beer in that I am having some while I read.

JAReeves said:

Brewing up an IPA with Cascade and Amarillo.

Grading papers, too, but that’s only related to beer in that I am having some while I read.

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That’s quite the multitasking feat! I’m not sure if I should feel good or bad for the student though.....

Swapped out my 20# Co2 bottle for a full one, kegged a Porter, and unwrapped two shipments of 12 BOC beers.

Kegged a 80/- and cleaned the fermenter

27 hours after yeast pitch I looked at my carboy of Dry Irish Stout to see if I need to install a blowoff tube. Almost to the neck as the Safale S-04 working hard now. Gonna wait a bit longer and then decide...

Bought ingredients to introduce a friend to the joys of brewing on Monday afternoon.

Kegged the winter warmer spiced ale.

Replacing o-rings on some of the kegs also.

If time allows tonight, I will also keg the stout.

Edit: yup, got it kegged.

Light amber ale. First run with the ukeg!

now to clean and store some bottles.

I've been ordering lots of stuff lately. While moving cases of bottles to a warmer area for bottle conditioning, found this on the floor wrapped in plastic. Apparently, somebody included this as a "complimentary gift", but I never saw it when unpacking stuff, and have no idea who sent it!

Dave Sarber said:

View attachment 656614

I've been ordering lots of stuff lately. While moving cases of bottles to a warmer area for bottle conditioning, found this on the floor wrapped in plastic. Apparently, somebody included this as a "complimentary gift", but I never saw it when unpacking stuff, and have no idea who sent it!

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Looks useful. And like a bird.

HB2 HughBHomeBrew said:

Looks useful. And like a bird.

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Not as much as my "every day" one does!

Kegged an IPA and put the winter spice ale on tap.

it tastes young but I am hoping that it matures a bit before Christmas guests come a’drinkin’.

Finally kicked the DH oatmeal stout, cleaned the keg and line, then put the dunkel on.

Trying to select bottled beers from the batcave, and figuring out what I can get brewed and bottled before Christmas, for gifting.

Just washed out the MonsterMash©, and cleaning brew kettle, HLT, and various buckets and pots. Considering brewing up a wee heavy. (AKA, Scotch barleywine)!



Just put a new thermometer in the mash tun, so it deserves a leak check.

Listened to a podcast with Anchor Brewing head brewer Scott Ungerman. Really fascinating if you like Anchor Steam. Dropped a few insights on Steam. As well as some on the Porter (only use US grown Northern Brewer hops and an English Ale yeast).

Anchor Porter was the first porter I ever tried circa 1980. I think both it and Steam stand the test of time. I like session beers so tonight is my first attempt to do a 2.5 gallon batch of something akin to an Anchor Porter session:
Mash at 154F for 1 hour
Steeping grains last 30 minutes of mash
3# 2 row viking malt
.25# black patent
.25# bairds chocolate
.5# bairds crystal 50
.5 oz US n brewer for 30 minutes
.5 oz US n brewer 10 minutes and let cool overnight
BU/GU = 1
Burton Ale Yeast WLP023

And I'm sampling this year's 45th Anchor Christmas ale. It's good.