What I did for beer today

It's keg cleaning day for me as well. And I too slipped up and ran out of homebrew before the next batch was ready. So I gotta get some kegs ready for up coming brews. An APA should be ready by weeks end to begin serving from the Fermzilla G3.2.

Mean while I prep kegs.

Finished bottling, labeling, and waxing the 3 versions of my share from a barrel aged imperial stout that I brewed with @BrewMan13. The stout finished at 14.1% then we aged it 8 months in a fresh American oak barrel that was conditioned with bourbon.

Pink Wax - the base BA stout with coconut and vanilla

Black Wax - the base BA stout

Green Wax - the base BA stout with coffee
(About 16 bottles of each)

Love the label

day_trippr said:

Love the label

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Thanks man

Finished making a 15 lb hopper and base for a Crankandstein 2DG. Almost all of it was junk I already had.



My Barley Crusher is worn out.

Newbie here. Today I brewed my first AG beer using my new Brewzilla Gen3.1.1. As it was my first run I chose a simple Blonde Ale kit from MoreBeer 9lbs Viking Extra Pale malt and 8oz Crystal 15L and about .25lb rice hulls as I mashed in . Added salts to adjust pH as local water is 7.4. Heated 7.5 gal to 168f siphoned off 1.5gal for sparge. Set mash temp to 154f and mashed in at 152f once done verified with thermometer was at 152f for 60 mins. Added 1oz Willamette 6AA and 1/2oz Hallertau 3.8AA at 60 mins. Did mash out at 170 for 10 min. Sparged 1.5 gal over 10 min after initial draining. Yeast nutrient and whirlfloc at 10 minutes. Set up chiller (after cleaning and sanitizing) in igloo with 20lbs ice and water, ran wort through chiller and back in to Brewzilla via the pump. Went from 204 to 85 degrees in about 15 minutes so happy with that. OG was 1.042(range was 1.044-1.048) so off by a few points. I transferred 4.5 gallons into the fermenter ad I lost a bit more in the chiller as I didn't want to run the pump dry. Yeast was Lutra Kveik 071 dry. Fermenter is Keg King Snubnose pressure fetmenter with dip tube and Thermo well.... pitched at 78F and had activity within 3 hours. This morning at 7:30 am it's going crazy. The only bad thing that happened yesterday is that I found out my Pressure fermenter won't frickin hold pressure....put about 10 psi in the fermenter and immediately get a leak out of the thermowell...this after setting up the spunding valve and everything. I checked everything beforehand and pressure tested everything and had no leaks. A bit pissed as the whole point of getting this was for precarbonation and pressure transfer to keg set up. I apparently have an expensive plastic fermenter instead. Live and learn.

wetmk said:

Kegged...a Wheatish Saison and put it on high psi for a day. I want it ready for a party next Saturday.

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Nope, not gonna happen. It's too good to share among the uninitiated. Maybe if I had made 10-12 gallons but I only made 4. I'll be hoarding it for myself!

It’s national IPA. Celebrating with a DDH Pseudo Sue while transferring next NEIPA to a DH keg

Close transferred 5 gallons of my Märzen and about to lager it for a few weeks after adding gelatin

Tasted my chocolate milk stout. Not bad, but probably still needs at least a week to clear and then another month to mellow out.

Busy day today, transferred a Vienna lager to a secondary into my lagering freezer..washed and sanitized 100+ bottles to bottle tomorrow, moved a citra IPA to a carboy for the night to be bottled tomorrow , it was dry hopped in the Grainfather, both fermenters are soaking in PBW.. I have a Sasion that I will bottle Sunday after I sanitize another 50 bottles..

Popped a test bottle of the Amber Grains ale, and it's carbing nicely -- initial hints of mango mellow into mild graininess and finish off with just a hint of bitterness.

It'll be perfect after a hot afternoon's mow.

After a week down with Covid. I finally got to brew the Warbler Sugar Cane Wheat. Hit all my numbers now we wait.

Kegged the Flamingo Festbier and now it sits until October

Cleaned the brewery.

Bottled the Black Ipa,Mosaic/Citra American Ipa and A sasion.. 144 bottles in all.. cleaned,sanatized and put away 3 fermenters..Ready for next weeks brew day..

Had the electrician over to wire a 240v outlet for my plans to upgrade with SVBS, and put a light in my conditioning closet.

Yesterday attended Beerstock, had a great time. This morning kegged off a lager that turned out pretty good. In a bit heading up to Bellingham to a competition awards ceremony, dunno if I won anything yet but it's at a brewery I've never been to; so a nice little road trip. Of the four I entered I only have high hopes for one, but ya never know I might get surprised.

Don’t know if this is the correct forum but…
Happened yesterday actually. Our county fair has a little piss ant hobby wine and homebrew judging contest. The judging isn’t based on the BJCP system, but rather a generic tasting and “true to style” kind of a thing with only 4 very broad categories. The judge was a dude from a local brewery. Everyone who enters the competition gets to sample all the entries and votes on “people’s choice” at the end. I entered 3 beers and did very well. My Vienna lager got 1st in its category as well as judge’s choice. Chocolate porter placed 1st and also received people’s choice. Pilsner placed second in its category. There weren’t very many entries, but I’ll take what I can get.

Broke a 500 count bag of new caps into 50 count bags so I don't have to deal with it on bottling day.

That's one if those things that you think to yourself "why didnt I think of that"

I finally swapped out the acrylic sight glass for a glass one on my brewzilla, I also changed the temperature thermister , the temp readings have been inconsistent and vary, with the new one I did a test run to 150, before it would be set to 150, yet read anywhere from 140 to 170.. tonight, dead on in sync with my analog thermometer.

Brewed 5 gallons of Altbier.

After 10 days of knock me on my a** sickness, I drank one. Ok, two.

Soaked my Mash n Boil in oxiclean and StarSan, then ran it through my Therminator. Going to cook up a session IPA this weekend while gathering ingredients for a couple English Barleywines. I prefer English over American Barleywines; more depth and complexity, at least to me, and since it's me drinking it, that's all that matters.

Figured out what I was going to do with Stuff purchased at Foam on the Range club picnic “yard” sale! Key pick up was 5 keg manifold so I can carbonate cold storage kegs.

Bottled my Morning Dove IPA need room in the Kegerator

Cleaned 2 kegs

Kegged VonLola Bourbon Barreled Vanilla Imperial Porter. Did the final ABV calculation on this beer and netted out with an 11.1 ABV

Tapped the Kit beer Pale ale ... not sure about this might be a dumper will have a proper pint after work and determine the or

Spousal unit surprised me with a "we're grilling!" for dinner -- which means I'm grilling -- so I popped a warm 500ml bottle of the Amber Grains ale and quaffed much of it while the coals were catching and the burgers were sizzling.

Yum!

And the burgers/dogs were good too!

I kegged up my "Floor Sweepin's Bitter" last night. I had whipped up the recipe from whatever grains and hops I had lying about. Looks good, smells good. I forgot to take a sample to test the gravity (oops).

Kegged a saison. Hydro sample tastes like it has potential. Belle saison took it down to 1.000 though. There goes my planned lower Abv beer…
Also finally brewed the amber ale that’s been in my beer smith recipes since 2019. It’s changed multiple times but I finally have it brewed.

Ordered supplies for my next beer, a hoppy red. Since it is a customized recipe, not a kit, the total with shipping came to about 70 bucks. Ouch. Added an ipa kit to get 'free' shipping. NB is getting too pricey, need to find an alternative source. Wish I had a lhbs, but I live in the boonies. Oh well, I need to relax and have a homebrew!

Brewed my Marzen I got in the mail today, long day, with a late start and a step mash, met all parameters at each step it's up to Mangrove Jack M 84 now.

Yooper011 said:

Ordered supplies for my next beer, a hoppy red. Since it is a customized recipe, not a kit, the total with shipping came to about 70 bucks. Ouch. Added an ipa kit to get 'free' shipping. NB is getting too pricey, need to find an alternative source. Wish I had a lhbs, but I live in the boonies. Oh well, I need to relax and have a homebrew!

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Lately I’ve found morebeer to be a better source esp when you get free shipping at $50 and they generally offer 10% off if you build a cart but don’t purchase right away.

might be worth the look

Brewed up a modified batch of the House Cream Ale this morning, about to get cleaning done. Last night cleaned two kegs that kicked this week (instead of waiting until I needed them; what's wrong with me???), after brewday cleaning it's time to enjoy the hefe I brewed with yeast from a fellow homebrewclub member. Didn't get the banana he did, mostly cloves, but it's tasty. Tonight the husband and I are going to the ball game, tonight is Felix Hernandez Mariners Hall of Fame induction; got my King Felix shirt at the ready. After Gaylord Perry, my absolute favorite Mariners pitcher of all time. And yes I'm old enough to remember seeing Perry pitch, at the old Kingdome. Damn I'm old.

seatazzz said:

member. Didn't get the banana he did, mostly cloves, but i

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Did you ferment at the same temperature as your friend? Cloves typically come from a cooler fermentation and banana warmer.

camonick said:

Did you ferment at the same temperature as your friend? Cloves typically come from a cooler fermentation and banana warmer.

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Mine was done at 66, his at 68-70. He used fresh yeast, I had the washed slurry. Next one I'm going to use fresh yeast at a higher temperature and see what happens; original was Wyeast 3068.

seatazzz said:

Mine was done at 66, his at 68-70. He used fresh yeast, I had the washed slurry. Next one I'm going to use fresh yeast at a higher temperature and see what happens; original was Wyeast 3068.

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The banana flavor and aroma is an ester which is produced during the growth stage, a fresh pitch of slurry might not need to grow much or any causing lower esters. Also higher temp early is better than later to produce esters.

Glucose(corn sugar) is also helpful to boost esters but frowned upon by the beer police in Germany. I seen an article about doing a low temp mash rest that can produce it naturally but adding corn sugar to the boil is much easier.

Got the malted buckwheat weighed and ready for tomorrow's brew / first cereal mash. Scrubbed boil kettle, cleaned bag.

Gaylord Perry OMG haven't heard that name in a spell..

Back in my brewing infancy, I made an extract Blonde ale, it tasted like a banana split, back then it was survival and I was happy to make something drinkable, it was actually pretty good, but, I hadnt learned the importance of note keeping..I digress.

Sort of late but a few days ago I kegged my leichtbier and brewed an English IPA. The IPA was only a 2gal batch so I dumped the yeast (wlp023 burton ale) in without a starter. After doing so I remembered that I planned to dry hop that beer so was a little bummed out as I don't normally reuse yeast from dry hopped beers.

Today I removed a little of the actively fermenting IPA and used that to inoculate a small starter I will build up into a pitchable amount so I get more than one beer from the pouch of yeast.

Today I cleaned 12 kegs with PBW in my bucket keg pump system that I built a long time ago and did a good rinse. I also replaced all the O-rings on all the keg posts, poppets, and also all the floating dip tubes got replaced with new silicone tubes. I also replaced all the O-rings on the floating dip tubes as well. Took all day but I am glad it's done. I should really clean 2-4 at a time as the kegs kick but I kept putting it off...... Here is a pic of 10 of them.

I racked my thanksgiving stout to a keg for its long wait. Had enough leftover to fill some 3/4 liter bottles.

Then I brewed a vanilla stout to pitch into the same fermenter.

Its been a three brew week.

Today I kegged my Vienna Lager that was requested for my Oktoberfest party on September 30th. It will take a 7 week lager nap to meld, carb, and come together. Flat yeasty sample already was pretty good so I have high hopes for this one!