Where did you get your sight glass setup? I need something like that!
So who's brewing this weekend?
- Thread starter flyangler18
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Where did you get your sight glass setup? I need something like that!
Brew Hardware, if you have a keggle this is the one I have but they have them with thermometer options as well.
https://www.brewhardware.com/product_p/lk.htm
Brewed a NEIPA yesterday, and a saison with brett today.
I have a batch of Guinness Draught clone boiling right now. It’s one of my house beers that I always try to have on tap.
BrewMan13
Whole Nother Level Brewing
Sticke altbier today. No issues, hit target OG almost dead on.
Also, it pays to be friendly with your local brewery. He was brewing up a beer he said always yields too much so just bring by a carboy if I wanted some. By coincidence, the OG of both beers were exactly the same.
So 2 beers into carboys today
Also, it pays to be friendly with your local brewery. He was brewing up a beer he said always yields too much so just bring by a carboy if I wanted some. By coincidence, the OG of both beers were exactly the same.
So 2 beers into carboys today
Leapsandbounds
Well-Known Member
I’m “brewing” my mango hard seltzer on Sunday.
I'm brewing a one gallon clone of Left Hand Milk Stout tomorrow morning.
6Tap
To drink beer is human..
Sunday I plan to brew 2 Hearted Ale Clone.
Derp
Well-Known Member
Tomorrow I'm brewing something similar to Belhaven at a friend's request. I'm not a huge fan of the stuff, so I'll only brew 5 gallons instead of my usual 10.
Just finished brewing up a batch of Pilsner, one of the beers I always keep on tap. Made a 5.5 gallon batch and filled up the 5 gallon carboy instead of my 6 gallon... found out that a 5 gallon carboy will perfectly fit 5.5 gallons 
Leapsandbounds
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Joseph Mead
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Today is brew day! Going to be brewing up a 5 gallon batch of some alt bier. Haven’t tried it yet, so as you all know, should be a blast!
Brewed up an ESB today on my redesigned brew stand. Worked great!
Very nice! Did you used to work for the Army Chemical Corps?
Yesterday, I brewed up a 5.5 gallon batch of Amber Ale with a lot of agave nectar in it -- calling it Agave Cheer -- and had to improvise half-hour into the boil when my last can of extract turned out to be bad. So instead of 3.3 lbs of Light LME, I added another 3 lbs of agave nectar. I hope it has enough yeast nutrients from the can of amber LME I put in...I added half a teaspoon as insurance, but the resulting mix was 61% sugar vs malt...
It's an experiment, so I'm not that emotionally invested in it, but I am a bit torqued about the bad can of extract. Going back to the LHBS to swap/refund today...
Update: LHBS hadn't seen this before, and let me swap for a (hopefully) good replacement.
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BikeguyBob
Member
Madking - From the photo, it appears that we may have the same burner on your rig, only yours appears to have been modified from original. Mine (still stock, about 5" from BG14 burner to 15 gallon brew pot) gets killed by cross winds; I think that is rather a bit too far. I would appreciate any advice to windproof this thing, and improve the heat transfer. Thanks.
I actually didn't modify it in any way that would affect that unfortunately. It just has two pieces of flat bar stock attached to the underside of the pot-stand arms to attach it to my 80/20 frame.
I tried moving the burner up closer to the pot but it interfered with the draw of the propane and it wasn't burning as cleanly so I moved it back down.
I've seen people take metal flashing and make pot skirts from them to help hold some of the heat in though. I would look into that, or just adding a wind screen to your brewing area if the wind comes from one direction.
treacheroustexan
Well-Known Member
I'm just finishing up the boil on thew New Albion Ale recipe. Excited to see how this turns out!
I've got a starter going for a Festbier I'll be brewing on Saturday.
OG-wan Kenobi
Arcane Artisanal Ales
Making a starter for a Brute IPA for Sat. in an hour or two debating on the second brew being a honey porter or an oatmeal cream stout
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Another No-Boil Hefe...15min total time.
treacheroustexan
Well-Known Member
Care to share the recipe/process for this?
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3.5gal water, 3lbs of Pilsen/Wheat DME each, boil hops (Stirling this time) for 5min to 15ibu, and WLP300 Hefe yeast. I strain the hops. Mixed well. Sanitize the **** out of everything. Wait 3 weeks/keg. Easy Peasy.
Any doubts? Ask @afro_lou or @TwistedGray. Even took some to a craft beer brewing event. Surprised everyone...in a good way.
Abrayton
Well-Known Member
Doppelbock on Saturday. 2nd lager attempt.
Up early to brew a batch of the Hoppy Lager that turned out so well a couple months ago. Have a honey-do list for later so hoping to get done by 9:30am. On the boil now, smells fantastic even before first hop addition. Husband bought a new door handle & digital deadbolt for the front door yesterday and it will be up to me to install as he gets too frustrated with tools and stuff. Then laundry and housework that gets put by during the week as we both have two jobs. Sunday Funday!
Abrayton
Well-Known Member
Brewed a Doppelbock and bottled the last of my Christmas gift six pack beers. 2 bottles each of nugget/cascade pale ale, Munich dunkel and raspberry vanilla cream ale
devilssoninlaw
Well-Known Member
I brewed up a 5 gal batch of NB Cream Ale. Its my second time on this recipe, I like it and it's an easy one to share with most people. Updates in about a month!
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11 gallons "pre phohabition" style lager (which just means I'm winging the recipe again, haha), with 2# rye malt, 1# flaked corn, 10# pilsner, 3# pale 2 row, 3# Irish ale malt. 1 0z N brewer FW, 1 oz amerillo 30 min boil, .5 oz leaf mosaic post boil steep. 1.053.
First brew day significantly below freezing, will have to adopt winter brewing protocols from now on. Easy to run lagers now though!
Got a late start because a friend picked up his 20 ft dumpster out of my yard I'd filled with scrap metal all week, darn dumpster walls were blown out a bit, so we had to screw around with loader and straps to get the door shut.. could haul out a few more according to my gal..
First brew day significantly below freezing, will have to adopt winter brewing protocols from now on. Easy to run lagers now though!
Got a late start because a friend picked up his 20 ft dumpster out of my yard I'd filled with scrap metal all week, darn dumpster walls were blown out a bit, so we had to screw around with loader and straps to get the door shut.. could haul out a few more according to my gal..
catdaddy66
Well-Known Member
A 5 gal batch of smoked porter for my first batch since football season began. Feels good!
Lining up up all the stuff to brew right now, just not brewing beer this time Gonna make about 20L of hard iced tea for the spring (yea as if there's any left then...)
Gonna make about 20L of hard iced tea for the spring (yea as if there's any left then...)
TandemTails
Well-Known Member
Brewed up my last beer of the year today. I'd been meaning to brew this for a while but kept putting it off for one reason or another.
The beer is a kolsch that got its hopping schedule based off of a NE IPA. 1oz each Mosaic, Azacca and Citra at 5 minutes, 1oz Amarillo at flameout. Dropped to 150'F and whirlpooled for about 10 minutes. Dropped to 60'F and pitched the WLP kolsch yeast. Will dry hop with 1oz each of Amarillo, Mosaic and citra at the end of fermentation.
Mashing:
Boiling:
Hops:
In the beer fridge set to 60'F:
The beer is a kolsch that got its hopping schedule based off of a NE IPA. 1oz each Mosaic, Azacca and Citra at 5 minutes, 1oz Amarillo at flameout. Dropped to 150'F and whirlpooled for about 10 minutes. Dropped to 60'F and pitched the WLP kolsch yeast. Will dry hop with 1oz each of Amarillo, Mosaic and citra at the end of fermentation.
Mashing:
Boiling:
Hops:
In the beer fridge set to 60'F:
IPA just finishing up a 30 minute whirlpool and ready to chill to pitch temp
13# Maris Otter
4oz acid malt
1oz Magnum (60 min)
1.5oz Mosaic (10 min)
2.0oz Mosaic (30 min whirlpool)
Imperial 'Dry Hop' @ 64F until krausen starts to taper off, then up to 68F for a few days and 70F for a couple more
2.5oz Mosaic dry hop
I used to brew this one with 1.5oz Mosaic as a first wort hopping, but never got the bitter foundation I was looking for. taste testing the gravity sample leads me to believe that the swap to Magnum at 60 min was exactly what this one needed.
Also my first time with 'Dry Hop' ... been using Barbarian at 64F and 68F for several previous brews, and Flagship at 64/68 before that
13# Maris Otter
4oz acid malt
1oz Magnum (60 min)
1.5oz Mosaic (10 min)
2.0oz Mosaic (30 min whirlpool)
Imperial 'Dry Hop' @ 64F until krausen starts to taper off, then up to 68F for a few days and 70F for a couple more
2.5oz Mosaic dry hop
I used to brew this one with 1.5oz Mosaic as a first wort hopping, but never got the bitter foundation I was looking for. taste testing the gravity sample leads me to believe that the swap to Magnum at 60 min was exactly what this one needed.
Also my first time with 'Dry Hop' ... been using Barbarian at 64F and 68F for several previous brews, and Flagship at 64/68 before that
imnotcassie
Well-Known Member
I will be brewing with the same exact recipe as my first ever batch, an American Pale Ale. I figure if I use the same recipe and refer to my brew note to make some adjustments and correct some errors I will be able to notice the difference and, hopefully, an improvement. I'm just doing all this in my kitchen so it was nice to see the set ups other are using. That would have been one of my questions. Do most of you use your kitchen or do you use a brew room?
imnotcassie
Well-Known Member
Also got a second fermenter and a milk stout to try.
That's the wonderful part of this hobby (obsession?) - we get to see and taste improvements as our processes improve and become repeatable
I brew all-grain in my old farmhouse's kitchen (dig that 1930's wallpaper!) on a gas stove. I run a garden hose in thru the window so I can utilize an immersion chiller (my sink faucet does not support use of an adapter so I can use it instead of the hose) Once I have the wort in a carboy, it's down the narrow stairs to the basement where I use a chest freezer to control fermentation temps
imnotcassie
Well-Known Member
Hate to sound so green but what's the pump for?That's the wonderful part of this hobby (obsession?) - we get to see and taste improvements as our processes improve and become repeatable
I brew all-grain in my old farmhouse's kitchen (dig that 1930's wallpaper!) on a gas stove. I run a garden hose in thru the window so I can utilize an immersion chiller (my sink faucet does not support use of an adapter so I can use it instead of the hose) Once I have the wort in a carboy, it's down the narrow stairs to the basement where I use a chest freezer to control fermentation temps
View attachment 603496
It recirculates wort from the bottom of the mash tun, into a coil that rests in a pot of temp controlled water, and back into the top of the tun via a manifold that evenly disperses the liquid just below the surface.
This gives me the ability to easily control mash temperature - to adjust it if I'm off the desired temp at mash-in, and also to raise the mash temp when doing a multi-step mash (ex:I mash at 149F for 30 min, then raise to 154F for 20 min, and then raise to 168F to denature the enzymes and lock in my conversion profile)
Using this setup I can raise the temperature without adding hot water to the mash itself.
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This morning I fumbled through brewing a Helles before heading out to get some goat feed, pick up a bag of Pilsner and some yeast and then heading to the ER to get pics of my wrist which I F*d up on Wednesday slipping on some ice with a bucket of water I was dumping. Yup, feed store, LHBS, and then ER. You gotta set priorities in life.
