What are you drinking now?
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BrewinHooligan
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I'm so jealous of your access to these brews. The one dry hopped with Citra was soooo damn good
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Brewers Friend in the shiz :rockin:
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Are all of the Hopped on the high seas done like that?
Yep... Hence the name. The real story is that they contracted with a brewery in Puerto Rico because of space issues in Tampa. They then decided to dry hop the beers along the way in their refrigerated tanks. Pretty awesome if you ask me!
Yes, they started doing that while they were upgrading their brewery and we had a massive shortage. It's some huge brewery in PR
Ha! The Citra version sold out here before I could get any.
WesleyS
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I don't think it matters if it's left on the grain or not. After all, when sparging you're rinsing everything that's on the grain off and into the kettle. I think what matters is the temperature. If it's not hot enough to kill the unwanted organisms on the grain, then they will be doing some work during that 24 hour period he's waiting before boiling. I would think that's long enough to get noticeable lactic sourness. But I'm no expert.
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You beat me to it. I think it's pretty awesome as well, but I'm a homer
Its very awesome! I got to try the citra one as well
Fin, I got your box but I haven't even had a moment to open it! I will though.
Drinking water, about to go grab a beer. Had a Miller's Toll and Hell Yes Ma'am earlier while getting gas.
I just read myself into confusion. I racked my beer into a keg, added about 20 PSI, released it, did that three more times. Then turned the regulator up to 30 PSI and put the keg in the fridge while the CO2 tank, regulator, and manifold are all on. By tomorrow I should have carbonated beer, right? I know I have to relieve the pressure then turn it back up to 10-12 PSI. But I keep seeing how I should be connected to the liquid connect and not the gas for this?
The keg was room temp, the beer was room temp, everything is in the fridge now. Or tell me to start a newbie thread and I'll do that.
Drinking water, about to go grab a beer. Had a Miller's Toll and Hell Yes Ma'am earlier while getting gas.
I just read myself into confusion. I racked my beer into a keg, added about 20 PSI, released it, did that three more times. Then turned the regulator up to 30 PSI and put the keg in the fridge while the CO2 tank, regulator, and manifold are all on. By tomorrow I should have carbonated beer, right? I know I have to relieve the pressure then turn it back up to 10-12 PSI. But I keep seeing how I should be connected to the liquid connect and not the gas for this?
The keg was room temp, the beer was room temp, everything is in the fridge now. Or tell me to start a newbie thread and I'll do that.
My MO/Willamette SMaSH.
BrewinHooligan
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Fin, I got your box but I haven't even had a moment to open it! I will though.
Drinking water, about to go grab a beer. Had a Miller's Toll and Hell Yes Ma'am earlier while getting gas.
I just read myself into confusion. I racked my beer into a keg, added about 20 PSI, released it, did that three more times. Then turned the regulator up to 30 PSI and put the keg in the fridge while the CO2 tank, regulator, and manifold are all on. By tomorrow I should have carbonated beer, right? I know I have to relieve the pressure then turn it back up to 10-12 PSI. But I keep seeing how I should be connected to the liquid connect and not the gas for this?
The keg was room temp, the beer was room temp, everything is in the fridge now. Or tell me to start a newbie thread and I'll do that.
You want the beer cold for the co2 to dissolve into it. I normally sit at 30psi for 48hrs after it's down to fridge temps and then drop down to 10psi, but ymmv. Doesn't have to be connected to the liquid line, but that can speed the process up a little.
Drinking Mtn Dew while prepping to roast my first batch of home roasted coffee and then I'm gonna throw together some hand picked/squeezed lemon skeeter pee
I was thinking a mash out of 170 would pretty much denature the enzymes and stop any further work.
FermentNEthinG
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Some slams
Okay. It's at 25 now in the fridge. I'll bump it when it's cold.
Thanks for putting up with my off topic crap. I'm naturally annoying.
Drinking a shake chocolate porter on nitro.
I'm having my Stockholm Syndrome Pils.
CliffMongoloid
Well-Known Member
thanks for the help mark
ive decided to just get everything together so i can start heating up the strike water water when i get home.... i wont risk it to save about an hour of work
onto some sam adams rebel ipa... eh it was cold
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Pumpkin buffalo sweat, bottled this year not last. Carb is starting to show. My basement stays cool so itll take a few more weeks. Still a good beer if i do say so. this was batch # 11 ever so im proud of my progress!
MrNickVT
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Purge with co2 then fill. Then put in kegerator overnight to chill the beer. The colder it is the better it will absorb the co2. Then add gas and ramp up to 30 for a couple days. You should be good. You'll most likely have to wait a bit longer for it to carb not chilling first but all is good. Trial and error!Fin, I got your box but I haven't even had a moment to open it! I will though.
Drinking water, about to go grab a beer. Had a Miller's Toll and Hell Yes Ma'am earlier while getting gas.
I just read myself into confusion. I racked my beer into a keg, added about 20 PSI, released it, did that three more times. Then turned the regulator up to 30 PSI and put the keg in the fridge while the CO2 tank, regulator, and manifold are all on. By tomorrow I should have carbonated beer, right? I know I have to relieve the pressure then turn it back up to 10-12 PSI. But I keep seeing how I should be connected to the liquid connect and not the gas for this?
The keg was room temp, the beer was room temp, everything is in the fridge now. Or tell me to start a newbie thread and I'll do that.
Great beers tonight, why do I mention? Because I care, damn it!
My saison.
My saison.
MrNickVT
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Cold crash your beers a couple of days before you keg that way they are ready to accept the gas.
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I know but Gabe mentioned that D'or could have a buttery taste and I was wondering if it did.
Premium lager & vodka after writing a couple more pages of my book. I can't wait to finish it.
You can start pulling them now if you want, wont be as good and might slow the process down but it;s not like when you started brewing and you wanted to look, touch, taste it, you're not going to hurt it now.
I think James Spenser of Basic Brewing did something on this. I believe that the experimental take on that was mash, spurge and then bring the wort to a brief (couple of minute) boil to pasturize and the cover. That should kill anything from the grains.
You can always pull a pint! They joys of a generator.... Just like the 'tester' bottle.
Cruddy week. Starting on the left, finishing on the right. Go good for the first glass, okay there on in.
DisturbdChemist
I'm drunk 60% of the time, all the time!
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Getting down worth the clown right now
Sent from desk of Hedly Lamar. Thats HEDLY!
Sent from desk of Hedly Lamar. Thats HEDLY!
Oh sure,tease me bane! In December I could've gotten it for $16.99 per case & didn't buy it! STOOOOPIIIID!
DisturbdChemist
I'm drunk 60% of the time, all the time!
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You are correct sir!
Maybe 170 will be enough to kill the bacteria but I don't think it will. The enzyme yes. Bacteria probably not.
Sent from desk of Hedly Lamar. Thats HEDLY!
Well yanno, I'm obviously impatient.
Thanks allenH as well. Cold crashing is definitely in order.
More shake chocolate porter.
WesleyS
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That's true, but I wouldn't be worried about the enzymes. I'd be worried about the wild yeast that was on the grains surviving in the wort and starting to sour it while waiting a day for the boil. Now, if it was boiled briefly to sanitize before waiting that would work.
FermentNEthinG
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Courtesy of Mr. Swarley, because he cares for a brother.... 
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