BeerPressure

Recipes 

Looks like a good brew. There is no better smell than freshly crushed grain.

Deuce

Recipes 

Is that a turkey fryer your using as your heat source and kettle? If so, what size is the kettle, and what BTU is the burner. I am tring to decide between a turkey fryer assembly or buying a burner and pot seperatly (which is more $$$)

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Diverse Haus Brewery

humann_brewing

Recipes 

I got the turkey fryer when I was starting back into homebrewing with some partial mash recipes. Now it just heats up my strike and sparge water.

The day I was going to brew my first all grain, I realized I needed a larger pot, we have a discount grocery store here that sells large stock pots normally used for making tamales, well I make beer and it's 13 gallons. I paid $40 for it.

I have the burner stand that came with the fryer and another square one that I use for the larger pot. The burners looks to be about the same size, I don't know how many BTUs though. I believe it is the standard turkey fryer size, which is not that much I think.

Buying the components separate is going to run more, but you will probably get a better product.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

flyangler18

Recipes 

Nice, look eerily similar to my own rig!

humann_brewing

Recipes 

Sure does, I think your coffee roasting setup is great too

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

Coy-Boy

Recipes 

What did you OG turn out to be? I just kegged my first RIS tonight OG 1.100 FG 1.028. I can't wait do drink this one!

humann_brewing

Recipes 

I ended up at 1.095 for my OG with 5.25 gallons. The recipe was for 5 gallons and I also shorted myself 14oz of the main 2-row, I read 16lbs, not 16lb 14oz.

Anyways, I wish I had a extra pound of grain to throw in on brew day, but the recipe callled for a OG of 1.096, so it was close enough.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

Coy-Boy

Recipes 

How long to you plan on aging? Are you going to keg this or bottle?

humann_brewing

Recipes 

I am planning on bottling this one and aging until next winter or when it starts to cool down again, usually in late November here.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

I am having a beer and wine tasting party this weekend and will open a bottle of this RIS and see what people think.

It is a little young at about 3 months now but we shall see.

This is a blind taste test party too so people are not going to know what hit them when they taste this 10%/100 IBU dark water

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12