What are you drinking now?

More red ipa. 2 more pours in the growler after this

Remmy said:

Haven't had a damn beer all day. I feel odd. I did buy a lot of beer, though. Have yet to drink one. Maybe tomorrow.

Been smacking glasses of water since this morning.

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Be strong my brother, be strong.:rockin:

DisturbdChemist said:

Having BCBG pumpkin saison

Nice spice to it. Pretty dry being a saison is good. Little funk not a lot. I like it. Its balanced good spiced saison

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Nice, glad you like it. I don't really call it a saison since it doesn't really taste like one to me, but it's tasty whatever it is.

Drinking FW Walker's Reserve Porter. Great beer at the right price.

Another glass of apfelwein, must be careful!

Hello said:

Actually, I wish I could but here's a thought. I boil water, take it off the stove and set the bottles in there. Of course, it is cold and the water gets cool over time. How come I cannot load up 170F water into my igloo cooler (where I ferment beer) and toss some bottles in, close the lid, and call it a day? Then the water stays fairly even temp and that hot of water should be okay because people use similar coolers as mash tuns, right?

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I've heard of people pasteurizing in a cooler. Preheat with hot water, add bottles, dump water and add new hot water to bring back up to temp.

BGBC said:

I've heard of people pasteurizing in a cooler. Preheat with hot water, add bottles, dump water and add new hot water to bring back up to temp.

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I figured it will let me pasteurize more at once. Even if I have to reheat water a couple of times, it is better than 3 bottles at a time at 10-15 minutes per.

Fuzzymittenbrewing said:

Just depends how confident you are a explosion wouldnt leave any glass bits embedded in the cooler to fall into your next brew. Now having hard tea while attending to almost done batch of Skeeter Pee

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See above. What I meant was add water to cooler then bottles to hot water. I ferment in plastic carboys or buckets and use the cooler as swamp coolers.

Hello said:

I figured it will let me pasteurize more at once. Even if I have to reheat water a couple of times, it is better than 3 bottles at a time at 10-15 minutes per.

See above. What I meant was add water to cooler then bottles to hot water. I ferment in plastic carboys or buckets and use the cooler as swamp coolers.

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Oh pffffft then hell yeah

Watch that water. It will mess you up and make you act like a fool. If you end up with a lamp shade on your head do not say I didnt tell you so.

Hello said:

I figured it will let me pasteurize more at once. Even if I have to reheat water a couple of times, it is better than 3 bottles at a time at 10-15 minutes per.

See above. What I meant was add water to cooler then bottles to hot water. I ferment in plastic carboys or buckets and use the cooler as swamp coolers.

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You can also use your oven to pasteurize.

Put all the bottles into the oven at room temperature, slowly raise the temp to 150F, hold for 25 minutes, turn the oven off, open the door and allow the oven & bottles to cool to room temp again, then chill.

Kapuziner black wheat, tasty stuff! I also found this bitter monk, I was very tempted. But I a yet to spend that much on a beer... So I didn't

Matthias said:

Kapuziner black wheat, tasty stuff! I also found this bitter monk, I was very tempted. But I a yet to spend that much on a beer... So I didn't

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Should have gotten the Bitter Monk. Sounds delicious.

BGBC said:

Should have gotten the Bitter Monk. Sounds delicious.

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Yeah... I know. But I'm still kinda cheap and $16 for a single bottle is beyond my comprehension yet.

Hello said:

It's a ice sphere.
I wish it were sweet like cider but I'll have to mix it with juice upon serving. I don't think my friend will like it. She only likes the sweet ones. Ah well.

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I keep a bottle of simple syrup around to sweeten drinks. It does make them go flat stirring them up though.

One part water, two parts granulated sugar. A dash of lemon juice. Stir that in a pan on medium heat until all the sugar is dissolved. Then bottle. For something novel, use juice instead of water.

Hb cider... I can't find anything so I'll ask here... For those who are using the stc-100 celicus models what do u set your differential at?

Channel66 said:

You can also use your oven to pasteurize. Put all the bottles into the oven at room temperature, slowly raise the temp to 150F, hold for 25 minutes, turn the oven off, open the door and allow the oven & bottles to cool to room temp again, then chill.

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Even better and I actually own an oven. For realises.

CliffMongoloid said:

Hb cider... I can't find anything so I'll ask here... For those who are using the stc-100 celicus models what do u set your differential at?

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Lol, talk about wrong area. I am using mine for the warm side, so I have mine set at .3 because I'm not worried about cycling. If I were cooling I might bump it to .5 or .7

Glen Moray 12 year

Hello said:

Even better and I actually own an oven. For realises.

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Just be careful don't let them get too hot, and don't take them from the hot oven and set them on a cool surface. Just let them slowly come back to temperature in the oven

Channel66 said:

Just be careful don't let them get too hot, and don't take them from the hot oven and set them on a cool surface. Just let them slowly come back to temperature.

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That method would just freak me out lol

Fuzzymittenbrewing said:

That method would just freak me out lol

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Works best with a calibrated oven. I've done it a few times with cider and haven't lost a bottle yet. Just put a temp probe in the oven. To each their own though there are 9 ways to skin a cat. Everyone has their own methods

Burton Baton.

Matthias said:

Lol, talk about wrong area. I am using mine for the warm side, so I have mine set at .3 because I'm not worried about cycling. If I were cooling I might bump it to .5 or .7

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Oh i know its the wrong area haha... So if I'm using it for the cold side set it for .5? I have it on .3 now

having such an enjoyable glass of apfelwein after bottling. Got 51 12 oz bottles and one bomber! (and this glass ) cant wait for it to be carbed in 3 weeks, gonna be my demise I already know

Local store finally had Deschutes Obsidian in stock so I grabbed a sixer. Thus far, I've loved every brew of theirs I've tried.

BigJack said:

Burton Baton.

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Love that stuff.

Hello said:

Hey what yeast did you use and is it dry? Mine is dry dry dry, but understandably so. I did carb mine, took about a week.



My last pull ended a bit differently.

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I lied to you! I actually used motts AJ not tree top

Zaaaaazaaaaaaam!!
Edit: love this fooooooking beer!!

NIZZLE said:

Zaaaaazaaaaaaam!!
Edit: love this fooooooking beer!!

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I want that glass my nizzle!

CliffMongoloid said:

Oh i know its the wrong area haha... So if I'm using it for the cold side set it for .5? I have it on .3 now

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I am no expert, my chamber is only 2 weeks old. However I would think that at .3 on cooling, depending on ambient temps and your compressor cycle setting, you might almost be running every time compressor timer is up.

Basically, weigh out the benefits for you of freezer life vs tight control of your temps. I am happy at +/- 1* I really don't know how much the cycling would reduce compressor life, I know I've got a fridge/freezer combo that works like a champ and was built in the 50s...

finsfan said:

having such an enjoyable glass of apfelwein after bottling. Got 51 12 oz bottles and one bomber! (and this glass ) cant wait for it to be carbed in 3 weeks, gonna be my demise I already know

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Damn! You have me out numbered by about 4.5 gallons. I've never had it before so I just scaled it down to 1 gallon. Is it a low alcohol wine or a high alcohol beer?

Just started it Saturday and a friend says to bottle and drink in 4 weeks. Someone else said to let it sit in primary for 3 months then bottle and wait another month.

Looks like I'm starting another batch for comparison!

finsfan said:

I want that glass my nizzle!

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It is the shizzle my bizzle and that's no fizzle no bull**** brah! I got it from Wes YO!!

Apparently I can't count, last pour of the growler here and I want more

jak1010 said:

Damn! You have me out numbered by about 4.5 gallons. I've never had it before so I just scaled it down to 1 gallon. Is it a low alcohol wine or a high alcohol beer?

Just started it Saturday and a friend says to bottle and drink in 4 weeks. Someone else said to let it sit in primary for 3 months then bottle and wait another month.

Looks like I'm starting another batch for comparison!

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haha definitely start a 5 gallon batch ASAP it is soooo goooood! i let mine sit just over a month. You pretty much wanna wait till it clears up and is stalled at or below 1.000. I carbed mine so I will let it sit for a couple weeks before trying, but you could start drinking it now it is so drinkable. Mines only about 7.8% tho, you could make it higher if you want. Im thinking about popping a bottle of it tonight its so good who need carbonation

NIZZLE said:

It is the shizzle my bizzle and that's no fizzle no bull**** brah! I got it from Wes YO!!

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haha I would ask to trade him something for it, but knowing him id send a box of brews and all id get in return is the glass (totally floccing with you wes!)

All of the alcoholics Where you at Let's go
When I walk in the club All eyes on me I'm with the party rock crew All drinks are free We like ciroc We love patrone We came to party rock Everybody it's on Shots shots shots shots shots shots Shots shots shots shots shots Shots shots shots shots shots bziiiiiiiing.

Have'n one more, I forget how good this stuff is!

NIZZLE said:

All of the alcoholics Where you at Let's go
When I walk in the club All eyes on me I'm with the party rock crew All drinks are free We like ciroc We love patrone We came to party rock Everybody it's on Shots shots shots shots shots shots Shots shots shots shots shots Shots shots shots shots shots bziiiiiiiing.

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a **** nizzle, thats the schit I dont like. A snitch nizzle that the schit I dont like!

Habanero blonde ale. Keg is about empty but that's ok, I'll brew more.

Matthias said:

I am no expert, my chamber is only 2 weeks old. However I would think that at .3 on cooling, depending on ambient temps and your compressor cycle setting, you might almost be running every time compressor timer is up.

Basically, weigh out the benefits for you of freezer life vs tight control of your temps. I am happy at +/- 1* I really don't know how much the cycling would reduce compressor life, I know I've got a fridge/freezer combo that works like a champ and was built in the 50s...

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For some reason i just don't understand this stuff... I'm sorry if i sound dumb haha... Right now its set at .3 and compressor timer at 10 mins.... Should i raise the differential to 1?

jak1010 said:

Damn! You have me out numbered by about 4.5 gallons. I've never had it before so I just scaled it down to 1 gallon. Is it a low alcohol wine or a high alcohol beer?

Just started it Saturday and a friend says to bottle and drink in 4 weeks. Someone else said to let it sit in primary for 3 months then bottle and wait another month.

Looks like I'm starting another batch for comparison!

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I'm finishing my 2 22oz carbed versions tonight. Doing pints cut with 2oz sierra mist. I waited 6+ weeks on each previous batch.
I gotta bottle a batch made with a few cinammon sticks and keg a batch I used cider and brown sugar on.
I do 5 gallon batches but need to do a 6 and refill my 2 carboys that'll be empty. Thankfully I'm forced to take the next 3 days off so there will be plenty of time for alcohol to be made :-D