BrewinHooligan
Well-Known Member
Just set up an account with White Labs for my brewery. Did you know a sufficient amount of yeast to pitch for a 600bbl batch of beer costs $8,798??
What I did for beer today
- Thread starter iaefebs
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
BrewinHooligan said:
That's a huge discount!!! I'm you were making five gallon batches at 7$ a pop it would cost you $26040! Your getting a 66% discount. Haha if you were feeling a little bummed about the price I thought I'd throw some numbers at you to make it seem a little better. Cheers and good luck with everything. Hope it comes out fantastic.
- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
I hope you arent doing 600bbl brews tho, thats huge! thats over 200,000 12 oz beers!
BrewinHooligan
Well-Known Member
Thanks man!! We are starting at 6bbl so it won't be that much. It is a HUGE discount, everything adds up though especially as the scale increases.
BrewinHooligan said:
Oh ok that's only ~2000 beers. It'd probably take me like 3 -4 weeks to drink that.
:rockin:Haha I'm getting ready to boil and add about a 1/4 lb of lactose to a partigyle sweet mild stout. It's a little less than a 4 gallon batch and I've read for 5 gallon batches about a lb is recommended. Should I maybe up the addition to a 1/3 or even half a lb? I don't want it to be overly sweet and my OG was 1.040 with a fG of 1.012. Not overly dry as is but the roasted flavor really dominates the brew and has a slightly thin mouthfeel as this was a partigyle. Was hoping the right amount of lactose would give me both the sweetness I'm looking for and a but more in the mouthfeel department.
Any suggestions?
- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
Oh ok that's only ~2000 beers. It'd probably take me like 3 -4 weeks to drink that.
Haha I'm getting ready to boil and add about a 1/4 lb of lactose to a partigyle sweet mild stout. It's a little less than a 4 gallon batch and I've read for 5 gallon batches about a lb is recommended. Should I maybe up the addition to a 1/3 or even half a lb? I don't want it to be overly sweet and my OG was 1.040 with a fG of 1.012. Not overly dry as is but the roasted flavor really dominates the brew and has a slightly thin mouthfeel as this was a partigyle. Was hoping the right amount of lactose would give me both the sweetness I'm looking for and a but more in the mouthfeel department.
Any suggestions?
id stick with 1/4 lb. I am doing a buffalo sweat clone soon that finishes around 1.20 and uses only 1/2 lb lactose
BrewinHooligan
Well-Known Member
Oh ok that's only ~2000 beers. It'd probably take me like 3 -4 weeks to drink that.
Haha I'm getting ready to boil and add about a 1/4 lb of lactose to a partigyle sweet mild stout. It's a little less than a 4 gallon batch and I've read for 5 gallon batches about a lb is recommended. Should I maybe up the addition to a 1/3 or even half a lb? I don't want it to be overly sweet and my OG was 1.040 with a fG of 1.012. Not overly dry as is but the roasted flavor really dominates the brew and has a slightly thin mouthfeel as this was a partigyle. Was hoping the right amount of lactose would give me both the sweetness I'm looking for and a but more in the mouthfeel department.
Any suggestions?
Go ahead and taste the lactose, it really isn't that sweet. I would personally add 1/2lb myself personally. It gives a creamy texture more than sweetness IMO.
Finally got my SS deep sink and table installed in my brewery (garage) along with two dedicated hose connections w/ filters. One hot & one cold. No more back and forth into the kitchen or utility room for cleaning equipment or carboys!
Nightshade
Well-Known Member
Brewing a Russian Imperial Stout currently.
Discovered that 325# is the absolute limit for this mash tun :rockin:
Discovered that 325# is the absolute limit for this mash tun :rockin:
- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
I really hope you meant 32.5#
finsfan said:
I think he meant 325! Shade brews commercially if i read his posts in here correctly. Which is awesome by the way.
Im brewing a belgian dubbel as we speak and have alot of time on my hands during this 90 min mash at 149F obviously due to all my posting here.
And drinking alot. You're welcome Beer!
Gunna drink some that I labored so hard on to get to the fridge a few days ago! 
Nightshade
Well-Known Member
Like Dave said I am in a brewpub so it is commercial 3bbl system.
I also learned that if I load the mash tun up to the max I can expect 6 stuck sparges
The good thing is that it saves me time because I didn't want to do this brew in 2 half batches.
BrewinHooligan
Well-Known Member
Like Dave said I am in a brewpub so it is commercial 3bbl system.
I also learned that if I load the mash tun up to the max I can expect 6 stuck sparges
This addresses something I have been considering as I'm shopping for my brewhouse.. What system are you using? I am looking at Stout's 3bbl electric brewhouse and 6bbl fermenters and have been curious about big beers on that scale.
Made up a brewday checklist earlier, will be working on the water profile for a rye amber next, and will be running to the LHBS to get grains, hops, and yeast so I can pump out 20 gallons this weekend.
Nightshade
Well-Known Member
PM inbound so we don't toss this thread off track
campbelldm1
Well-Known Member
Bottled up my Pliny clone. Super excited after a little sample
I finally found glycerin in a store (avoiding shipping cost more than it is) to finally start my yeast freezing project. Yesterday I found the crazy cheap 1/2 inch x 50 ft copper tubing at a Home Depot near work for a new chiller.
What have I done for beer today? ... Hmmm ... I worked to feed the habit (I sure hope that doesn't mean I have to join AA from that admission). Then I cleaned some empty bottles so I could use them for homebrew. Then I needed to free up some space in the beer fridge for new brews. Scratch that ... Still clearing out space...
I still gotta clean a bunch of bottles from drinkin my 2 IPA batches. Robust porter is still finishing fermenting atm. Dang it's chilly in here...but it's good for the beer anyway.
I went to my LHBS for the first time, turns out it's in a trailer park. Very nice people, seems like a decent stock of stuff, picked up a 5 Gal Glass Carboy and a few other bits and bats.
EDIT: I am in the UK
EDIT: I am in the UK
Bottles cleaned & on bottle tree,dried hop socks stored. Drinkin some of my IPA's now.
I racked two buckets of porter into carboys after washing said carboys. Kegged an IPA. Brewed 10 gallons of Yoopers Oatmeal Stout. Cleaned all of my brewing gear. Andirons just made a huge lump of bread dough with spent grain flour and extra run off from the MLT. Now I'm drinking. Thanks to Unionrdr for getting me into spent grain flour.
user 103238
Well-Known Member
- Joined
- Jan 8, 2012
- Messages
- 569
- Reaction score
- 62
Looking forward to serving up a cranberry rhubarb blonde ale at a Pre-Thanksgiving dinner tonight, as well as popping the cork on my first bottle of cherry saison.
hcuda
Active Member
Drove an hour one way to meh tooele to support a new local brew pub. The brewmaster used to work at the local home brew shop, I think he started as a home brewer.
If you want some great beer and you're in Salt Lake area it's worth the drive to Tooele for Bonneville Brew. I brought 5 growlers home.
If you want some great beer and you're in Salt Lake area it's worth the drive to Tooele for Bonneville Brew. I brought 5 growlers home.
To Ol Goliat Imperial Stout, To Ol Mine is Bigger, To Øl **** Art - Let's Dance, De Molen Hel & Verdoemenis, De Molen Hel & Verdi Barrel Aged, Evil Twin Aún Más Café Jesús, Evil Twin Even More Jesus, Evil Twin Femme Fatal Yuzu , Bierbrouwerij De Koningshoeven B.V. and Urthel Hop-It - De Leyerth Brouwerijen.
Had to drive an hour to get these.
Had to drive an hour to get these.
Not as much as I wanted to.
Was given a free fridge so had to transport it. Then found out GFCI outlets and fridges aren't good. I had to change out the GFCI for a standard outlet. I had to clean the crap out of the fridge. It was wiped down but the amount of gunk and dog hair inside was too much for me to ignore. Before all of this I had to build a table for my miter saw because the cabinet it was on won't let me store my lawn mower under it. I'm starting to be limited on space. I still have more garage organizing to do.
Was given a free fridge so had to transport it. Then found out GFCI outlets and fridges aren't good. I had to change out the GFCI for a standard outlet. I had to clean the crap out of the fridge. It was wiped down but the amount of gunk and dog hair inside was too much for me to ignore. Before all of this I had to build a table for my miter saw because the cabinet it was on won't let me store my lawn mower under it. I'm starting to be limited on space. I still have more garage organizing to do.
ianw58
Well-Known Member
Swapped 12 Beers of Christmas w/ brew buddies!
2/3 of the way through the boil of my first Dusseldorf Altbier. Off to a good start so far.
BrotherGrim
Well-Known Member
- Joined
- Jun 19, 2012
- Messages
- 351
- Reaction score
- 84
Transferred an English IPA to secondary for dry hopping with some Whitbread Golding. Stole a sample on the way and it was quite tasty!
Finally got moved into the new house, which has a nice outbuilding that is perfect for brewing purposes. While my wife was gone, I moved all of my equipment in there and set it up how I like it. It will still be quite some time before I'm able to brew, but I'm that much closer at least.
Similar threads
