Recent content by brewbama

Bottled and packed entries for Port City Plunder and Bluebonnet Brew Off, kegged a Belgian Pale Ale, collected RO and assembled the brewery in prep for tomorrow’s brewday, completed the three point calibration of my Tilt after changing the battery.

I bottled some competition beers for bottle conditioning.

If you have 5 points until completion, the inevitable inadvertent O2 you add with the hops will blow off those last few points. I do the same thing except open the entire fermenter lid and drop the hops. In less than a minute the blowoff bucket is bubbling indicating the ferment CO2 has begun...

Smoked brisket nachos. I used Holy Cow and served w/ guac and Albert’s Hot Sauce. Looks festive!

Mashing a Dunkelweissbier this AM.

I went to get my CO2 bottle filled w/ beverage grade CO2 and bought a spare 5# CO2 bottle so when I do run low on CO2 I can swap it out and get the spare filling at my leisure vs crisis mode.

Great information for my on deck hefe later this week. Thx!

Took the time to add measured amounts of cold liquid to my little kegs so I can tell how many gallons I have remaining. Here I poured some out and heated the cold sensitive tape w/ my hand so I can see if I can deactivate it when the keg is in the fridge.

Just put an American Lager in the fermenter. Not my favorite style but I need category 1 for MHP Jack of all Trades 🤞

Collecting RO for tomorrow’s brew day.

A cpl new Wilser bags and another ball lock to cam lock adapter from @Bobby_M at https://www.brewhardware.com/

To save the trouble of looking at every malt analysis sheet, in How to Brew Table 4.4 Palmer lists the yield for grains that can be steeped. He used 160°F for 30 min to collect his data. He lists it as points per lb per gal and points per kilo per liter.

Kegged an ordinary bitter.

I acknowledged early on in this thread that BCS is an extract (DME/LME) HomeBrew recipe book. I believe all I am doing when I mash base grains is producing the same wort solution as I would by hydrating extract though I have more control of the processes involved (i.e. temperature, deoxygenated...

It’s worth noting not only does BCS offer the suggestion but it is very explicit in the text on pg 14 — though I can imagine Palmer wrote this section. In three of the paragraphs on this page he (they?) say caramel/crystal, kiln (toast), and roast grains can be steeped. It is very clearly...