sumbrewindude
Well-Known Member
- Joined
- Nov 16, 2013
- Messages
- 879
- Reaction score
- 150
Oh wow - I didn't think they were that thin. Exercise caution for sure, good to know that replacement tanks are too bad though.
Figured you guys will beable to help me on this, I have a RIS I'm bottling soon I want to bottle 1 gallon with cold pressed coffee, how much coffee to 1 gal is rule of thum and how much priming sugar ( wasn't sure if the coffee would effect sugar amounts)
I tested my 2nd ever brew yesterday after 1 week in the bottle and some worrying due to some auto siphon hiccups during bottling. I wasnt expecting much just wanted to see how things had progressed after one week. I was pleasantly surprised. It tasted real good with decent, but not ready, carbonation . I'm excited about how good they will be after a couple more weeks.
I used the NB 1 gallon extract kit and am ready to order another.
Tasted my 4th kit last night. Bourbon Barrel Porter kit from Northern Brewer. Has been in the bottle for just over a week. Carbonation is not there yet, but last time mine got way over carbonated so just wanted to test one. Flavor wise, it is pretty solid, though I think I realize these barrel type beers aren't totally for me. Def oak flavor, little strong on the alcohol (I don't do any gravity testing so I have no clue the %). Overall a solid, drinkable beer which after just 4 tries is all I'm looking for. Might do a full grain next.
You really want to give any oaked beer some time to mellow and age. Especially if this is a 1 gallon. You will wish that you held on to that bottle when you finish your last and realize how good it gets.
I'd also recommend starting to take gravity readings if you go all grain. Just so you have a better grasp of what is happening in your process and what outcomes you like or don't like.
Guess I'd need to move it to the fridge though to keep it from overcarbonating then let it age?
I probably will look into that. I am heading to Northern Brewer this weekend and need to pick up some things anyway so I'll probably ask about that. I've read up on the process and everything.
Quick question, has anyone ever used a 8- bottle Wine Cooler to Lager a One Gallon brew?
I'm giving it a shot but the only issue is that there is not enough head space in the cooler for an airlock. Instead I'm going to try to use a blow-off for the entire fermentation process.
Fingers crossed!!!
That'll work fine, Ash.
Don't forget, you can also lager in the bottle after primary - so once you've gone through fermentation and the diacetal rest, bottle up and stick 'em in the fridge to lager.
I believe Yooper had on here a good rule of thumb, one week of lagering for every 0.01 of drop from OG to FG. Eg, if you go from 1.050 to 1.010, that'd be a .04 difference so 4 weeks of lagering.
Have fun!
Traditionally beer is stored in dark bottles due to the desire to protect it from light. I have more beer in clear flip tops than I have in brown.. I have about 3 times as many clear as brown bottles. I decided some time back that light is really not a very big issue unless you are planning an extended storage, and that can ......... and probably should be in a plastic tote...... preferably a dark colored one. They also are good insurance if you happened to screw up your priming sugar calculation........though that seems unlikely, and of course I use ONLY EZ Cap swing top bottles which I know from using them with kombucha will not explode.........They vent, and can hold a tremendous amount of pressure.
I want to SEE my beer........ I ferment in clear fermenters, bottle in clear bottles, and drink out of clear pilsner glasses..........
Am I alone out here?
H.W.
I don't think you're alone - I do enjoy watching the process and seeing what those little beasts can do to sugar. That said, I'm going the other way - looking to move to opaque, sealed containers for both fermenting and storage to glass. No real reason other than I'm trying to keep the process contained and maximize what little space I have for this growing hobby.
I can't believe how kombucha is exploding on the HB scene - always seemed like a fringe beverage but somehow it's working it's way into mainstream. I'm wondering (even if it is low ABV) when the FDA's going to crack down on the home-sellers I've been seeing on CL.
Don't laugh if you see me licking my refractometer clean ;-)...........
H.W.
I use my safety system with rubber bands holding the bail down on 1L flip top bottles, and let it ferment about a week in the bottle. The safety system relieves at about 30 psi.
Also tried the Brit Stout. Sampling into the carboy was amazing - coffee, carmel, toffee, roasted awesome. Sampling into the bottling bucket was dissappointing - very dry, burnt, no carmel/toffee. Sampling the undercarbed bottle (still young, needs another two weeks really), hope was renewed - coffee returned, burnt gave way to roast again, still missing the sweetness and it's still dry but it hides it's 6.2ABV so well you're in trouble before you know it.
Would you mind posting some pics of this? My interest is piqued...
Sent from my KFSOWI using Home Brew mobile app
Thanks Owly055!
Enter your email address to join: