lets see your full Fermenters

Zip tie to keep the blow off in place? Genius! I had issues with a gallon jug and a blow off. I wish I had thought of that.

A finsfan, no moo-hoo clone yet?

 

unfortunately no I really dont want to use my 210,000 btu, very inefficient, propane burner on one gallon so ive been waiting to use the neighbors gas stove or my fathers stove but havent had the chance yet. I may end up just mashing on my glass stove and then boiling on the burner, but im hesitant to do that still. I have a conan starter in the flask right now, then need to build up a 1056 starter for saturday. I guess I could do it sometime mid-next week though. You have inspired me!

 

Northern Brewer Shining Star Pale Ale , 20 hours after pitching.

 

Chinook IPA & a La Petite Orange


Up to it! Down to it!

 

Does this count?

 

Very traditional ESB.

 

First one is four gallons of Gose after 24 hours of just homemade lacto starter pitched, sitting at 90 degrees for the day but now dropping to 65 before pitching 1056 tomorrow evening. Second one is 6 gallons 0f MO/mosaic pale pitched with Conan at 48 hours. Most active fermentation I have seen yet! :rockin:

 

I have a Gose planned for my next brew day. Whenever that finally happens. How did you do your starter? Lacto culture or just grain in water?

 

It was just a homemade lacto stater of: 1 cup milled 2-row, 1/2 cup 100 degree water, 1/2 cup 100 degree starter wort, left for 2 days in a mason jar with cling warp and a rubber band over the top. I warmed it up to 90 degrees for six hours before pitching. I should have left it that temp for the whole time, but it still worked. Pitched that starter into 100 degree wort and I had my ferm fridge at 90 for the first 28 hours. now warming to 65 for 1056 pitch.

 

That was my plan for the starter as well. Thanks.

 

Not a problem, I was surprised how well it worked for how easy it was.

 

Blue Moon on the left and a Fat Tire on the right.

 

American Brown, APA & Apfelwein, doing their thing.

 

Imperial IPA on the right and Belgian Pale on the left. In the background I have aging in bottles - London Ale, Saison, Holiday Cream Stout, IPA

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this is a honeyweizen extract kit that i started today

 

Fat Tire Amber Ale about to be moved to the bottles.

 

Just got done brewing this Lambic. Now just to wait 2 years....


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modified version of edwort's haus pale.

 

My portion of the 500 gallons of 1.058 second runnings stout wort that Adelbert's Brewery in Austin TX gave away last week. With no time to make a starter, I decided to keep it simple and double-pitched WLP001 after I got it home.

 

What size hose is that?! Does it fit pretty snug?

 

why do people have tissue taped to their fermenters?

 

Here's a couple of updated photos from a few minutes ago...

 

My "Abbey Normal" Belgian Quad. Actually, it's about ready for bottling.




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Threes company!! Just added a chocolate milk stout


Up to it! Down to it!

 

the happy family!


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Hey bigken462 what is in your blue moon beer. That thing looks awesome in the fermenter. Need a good recipe for this as the wife loves the stuff.


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Temperature probe with insulation material to allow the probe to better sense the fermentation temp vs. ambient.

 

Beeeeeerr


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An experimental APA going into the fermenters:



Lots of dry hops added at the end of fermentation:





More pictures of the entire brew day here, step by step:

http://www.homebrewtalk.com/f13/step-step-my-brewday-doing-massive-hop-stand-397728/

Kal

 

Sorry buddy, I'm just seeing this. Here is what I used.

4 lbs 8.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 1 40.9 %
4 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 2 40.9 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 9.1 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 4 9.1 %
0.20 oz Warrior [15.00 %] - Boil 45.0 min Hop 5 10.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining
0.30 oz Coriander Seed (Boil 5.0 mins)
0.20 oz Orange Peel, Bitter (Boil 5.0 mins)
0.20 oz Orange Peel, Sweet (Boil 5.0 mins)
1.0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23.66 ml] Yeast

I have never made this before, but I took a sip last night and it tasted good. Not sure how it compares to a real Blue Moon, but it's good enough for my closet. lol

Here it is today after transferring. Per the recipe it's ready to bottle, but I want to give it a little time to clear. I needed the freezer space anyhow for two more.



To keep the thread going, below is a Reissdorf Kolsch on the left brewed about 4 days ago and a Abita Amber on the right brewed last night.

 

English Brown Ale in the front, Strawberry wine aging in the back


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Ugh, its been a couple months and I had to brew so I did a 1 gallon IPA that has a ton of hop trub...

 

Well we knocked out 38gal yesterday. And sill have about 40 resting.

 

Left double IPA... Right hard cider

10 gallons of homebrew... Very excited


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Pale ale dry hopped with citra.
Secondary fermenter day 1


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Wow!!!! There are some big quantities of beer. How do you drink it all...sell it...big parties...give it away??

I'm just starting but one brew at a time seem enough for me.

This is a Brewers Best American Pale Ale.

 

I really enjoyed this batch of a SMaSH (10 gallons). Here it is in the 2ndaries all cleared up nicely. Guest bathtub makes a handy place to keep the beer in the dark and at a nice 61 degrees.

 

I thought the same way...
than i started realizing a pipeline is a glorious thing, so two brews in a day is not unheard of

 

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Tomahawk Chop IPA


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