BrewinHooligan
Well-Known Member
More red ipa. 2 more pours in the growler after this
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.
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
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?
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.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.
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
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.
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.
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
Should have gotten the Bitter Monk. Sounds delicious.
I keep a bottle of simple syrup around to sweeten drinks. It does make them go flat stirring them up though.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.
Even better and I actually own an oven. For realises.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.
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?
Even better and I actually own an oven. For realises.
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.
That method would just freak me out lol
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
BigJack said:Burton Baton.
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.
Zaaaaazaaaaaaam!!
Edit: love this fooooooking beer!!
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
I want that glass my nizzle!
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!
It is the shizzle my bizzle and that's no fizzle no bull**** brah! I got it from Wes YO!!
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.
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...
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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