Weezy
Well-Known Member
Hey have you guys brewed with those oak barrels?
Sent from my GT-P5210 using Home Brew mobile app
I've aged a couple beers in it. The pic is my first secondary fermentation on it with Brett.
Hey have you guys brewed with those oak barrels?
Sent from my GT-P5210 using Home Brew mobile app
ericbw said:4. Mint and chocolate would be good, but I think it would be best if the stout had a pretty high FG, so it would be as creamy as possible. Sometimes mint (or other herbs) isn't the same after it soaks in alcohol. Go easy on it so you don't get mouthwash. 5. I would go with fresh orange or tangerine peel rather than bitter, since the stout should be plenty bitter. That said, citrus adds an interesting kind of bitter in my experience. Maybe leave out the chocolate flavor on this one, although it sounds like you want a chocolate stout. 2. I think I used one or maybe 2 kind of small beans in a 2.5 gallon dry stout, and it was plenty. Split and scraped the seeds out, then chopped the bean and soaked it in vodka for a week before adding. It had a pretty strong vanilla flavor, but not overbearing. What about an espresso version? Swap out the chocolate for coffee, OR add the coffee to it. Would go well with coconut, vanilla, maybe the cherry or raspberry.
roastquake said:Oh, and FatSchindee, about #4, On new years eve I have some orange chocolate porter from my local brewpub and it was awesome! It was like one of those chocolate oranges that you smack on the table so it falls into slices before you eat it.
Oak barrels:
http://oakbarrelsltd.com/
Zeq - I've been considering those, and the Cambro Camsquare Poly (translucent) series. The Cambro's I can get locally for around $10 in the 12qt size and would fit my shelving system better in the fermenting closet as they're only 9" or so high.
The PET carboys More Beer sells don't have the ribs that Better Bottles have and don't suffer from 'suck-back'. They're much easier to clean, too.
@ sammy33- Where did you buy the 3.5 gallon bucket at?
I have bought a few 5l (~1.3gal) plastic fermenters in a wine shop.
They have spigots. Do i still need to use a bottling bucket or i can connect the bottling wand directly to the fermenter's spigot? I guess it depends on the amount of trub.
The thing that I'd worry more about is fully sanitizing the spigot when it came to bottling time. I strongly prefer to run sanitizer through the full beer path immediately before use. If you try it, I would suggest running sanitizer through the spigot just before filling the fermenter, then covering it securely with a sanitized plastic bag. Before bottling, remove the bag and squirt/immerse as much of the spigot with fresh sanitizer as you can.
Really excited to get back into brewing my Brooklyn Brew Shop kit this weekend - BIAB method of the Bruxelles Blonde.
Just need to pick up an auto-siphon from the LHBS on Saturday before I brew.
Really excited to get back into brewing my Brooklyn Brew Shop kit this weekend - BIAB method of the Bruxelles Blonde.
Just need to pick up an auto-siphon from the LHBS on Saturday before I brew.
Really excited to get back into brewing my Brooklyn Brew Shop kit this weekend - BIAB method of the Bruxelles Blonde.
Just need to pick up an auto-siphon from the LHBS on Saturday before I brew.
Hey VG! I'm actually about to start brewing my Everyday IPA in the next few days . You wouldn't by any chance know what the OG and FG are for this brew. I'm gonna get an auto siphon too in addition to a hydrometer.
Yeah the spigot seems like the weak point. What is worse is that i planned to immerse these fermenters into swamp coolers but i am not sure if i can do it with spigots even if i am not planning to use the spigot after fermentation.
So i would just syphon the beer out of the fermenter with an auto-syphon. But what if the water can leak from the swamp into the bucket? Maybe i should put star-san into the cooling water.
I know small batches, especially gallon batches, can have a faster turnaround time than big batches.
This is also true for certain recipes. With some ales finishing in just days. (pending gravity readings).
So what would be your vote for a Turbo Ale Recipe?
- Fast finisher that is ready to drink quickly. :rockin:
- What are the faster yeasts?
- Careful accurate pitching rates vs over/under pitching?
- What about bumping temps early in the fermentation then dropping?
- Bottling vs kegging? Is kegging faster?
- Other ideas?
Sooo... Doing a 1 gallon stout now and got a little over ambitious and dumped the whole 1.0oz hop bag before realizing I only needed .2 oz.? Am I screwed? It's still boiling with 50 minutes left. Is there anything I can do to salvage if so....? Crap. Thanks guys.
Sooo... Doing a 1 gallon stout now and got a little over ambitious and dumped the whole 1.0oz hop bag before realizing I only needed .2 oz.? Am I screwed? It's still boiling with 50 minutes left. Is there anything I can do to salvage if so....? Crap. Thanks guys.
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