A friendly place for friends who drink

[BUCKNUTS]

Wow. You really are nuts.

Lol not at all I was an infection control nurse for 10 years the way that we always preach to stop the spread of infection are hygiene/sanitation, isolation and of course medication. Why wouldn't many of those same practices be applicable to brewing beer with organisms that ruin clean beers?

 

[BigPerm]

Hey guys check this. Searchable Simpsons screen caps. Memeable. I'm nerding out over here.

https://frinkiac.com/

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I like the concept, but it needs some work. None of my essential quotes are getting good hits.

 

[1977Brewer]

I like the concept, but it needs some work. None of my essential quotes are getting good hits.

For real? Baby needs a beer came up like third, under "beer".

 

[BigPerm]

Lol not at all I was an infection control nurse for 10 years the way that we always preach to stop the spread of infection are hygiene/sanitation, isolation and of course medication. Why wouldn't many of those same practices be applicable to brewing beer with organisms that ruin clean beers?

Certainly a foolproof method. Personally, I spray my clean fermenters with ampicillin. Never had a problem.

 

[BUCKNUTS]

I see you have an orange carboy cap taped up in your sour/funky room. How is that working out for you? I had one on a carboy for a few months, but noticed it was getting acetic and switched it out.

I kind of rigged that up there's a thermowell with a temperature probe in there. I did that because it's 60° in my basement right now and I found that the beers were not souring like maybe the yeast and bacteria had gone dormant. So far so good the yeast seem to have perked up and are consuming the sugars in the fruit that I added to those two beers

 

[BUCKNUTS]

Certainly a foolproof method. Personally, I spray my clean fermenters with ampicillin. Never had a problem.

I have an unfinished basement that stays in the 60s all year long with multiple rooms with nothing in them I just commandeered them for beer related activities. I can isolate my sour and funky beers and equipment from my clean beers and equipment and so I do nothing crazy about it

 

[1977Brewer]

I like the concept, but it needs some work. None of my essential quotes are getting good hits.

I think single words work better.

"Wookie"

 

[ThirstyPawsHB]

Trying to stay up...mango Lemonaid.

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[TobyG]

Do you have a canner???

I wish. That's a crowler from Brash that some friends brought me this past weekend.

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[BUCKNUTS]

From the bruery website.
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New Belgium does the same. What a bunch of nut jobs lol

 

[slym2none]

Water, as I take the cacao nibs out of my winter warmer & stuff the fermentor in the fridge to cold-crash for 3 days. I'll bottle Saturday night, and put away for a few months before I even test one.

Oh, wait, wrong thread... didn't need to go that layout.

 

[BUCKNUTS]

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One of these while I await the finish of the mash.

 

[mattmmille]

For those out there counting, @Hello 's week includes John Palmer, free kegs, and St Lam. I'm doing something wrong, clearly.

Did she mention that she's also makin' bacon?! No, seriously. Bacon!

 

[slym2none]

Since this is the friendly thread, I'll ask here - is there any use saving/possibly re-using either cacao nib or oak chips after their use in a beer? After a quick rinse, the oak chips smell oak-ier than before, and the cacao nibs smell like bourbon & chocolate.

I'm gonna dry 'em out, in anticipation of the answers here. I already have the toaster oven going from making cheese toast.

 

[BrewinHooligan]

From the bruery website.
View attachment 335188
New Belgium does the same. What a bunch of nut jobs lol

A few years back I was able to speak with Lauren Salazar from New Belgium and was informed they had to pasteurize all their beer because it used the same packaging line. Keep in mind that was about 4 years ago and a lot can change in that time. New Belgium has always been pretty meh to me though so I don't buy much of anything from them.

In other news I spent over 2 hours changing out the headlight bulbs in my Mazda. Whoever designed the retaining clips for them has a hooligan boot party followed by a curb stomp coming. I didn't know I could make whole sentences out of four letter words so I'm pretty proud of myself there. To make me feel better I went out and bought some fancy bourbon. That was a huge mistake because now the $20-$30 bourbon just isn't gonna cut it anymore. ****
View attachment ImageUploadedByHome Brew1454566675.410571.jpg

 

[BrewinHooligan]

Since this is the friendly thread, I'll ask here - is there any use saving/possibly re-using either cacao nib or oak chips after their use in a beer? After a quick rinse, the oak chips smell oak-ier than before, and the cacao nibs smell like bourbon & chocolate.

I'm gonna dry 'em out, in anticipation of the answers here. I already have the toaster oven going from making cheese toast.

The only reasonable answer is to try using them for science and **** and report back. I would definitely try reusing the cacao nibs as bourbon (much like bacon) has magical properties that make almost anything better.

 

[BUCKNUTS]

A few years back I was able to speak with Lauren Salazar from New Belgium and was informed they had to pasteurize all their beer because it used the same packaging line. Keep in mind that was about 4 years ago and a lot can change in that time. New Belgium has always been pretty meh to me though so I don't buy much of anything from them.

In other news I spent over 2 hours changing out the headlight bulbs in my Mazda. Whoever designed the retaining clips for them has a hooligan boot party followed by a curb stomp coming. I didn't know I could make whole sentences out of four letter words so I'm pretty proud of myself there. To make me feel better I went out and bought some fancy bourbon. That was a huge mistake because now the $20-$30 bourbon just isn't gonna cut it anymore. ****
View attachment 335192

I was pretty sure that they separated everything sour from their clean but I could be wrong. I just didn't understand why everybody thought it was so bizarre that I would isolate my clean stuff from my sour stuff when I have plenty of room to do it. I agree with you new Belgium sours are too much $$ to be so mediocre

 

[BUCKNUTS]

View attachment ImageUploadedByHome Brew1454568941.500466.jpg
Homebrew Russian Imperial Stout. I'm def pushing my 11 gallon kettle to it's limit but my buddy has my keggle.
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[BrewinHooligan]

I was pretty sure that they separated everything sour from their clean but I could be wrong. I just didn't understand why everybody thought it was so bizarre that I would isolate my clean stuff from my sour stuff when I have plenty of room to do it. I agree with you new Belgium sours are too much $$ to be so mediocre

Hell, I don't even have a ton of room, except in the garage and I would be sure to isolate sour stuff from clean beer. I even have a "brettling bucket" for Brett bottled beer. I don't want to spend all that time and money on a beer to have unintentional sours that taste like ass. If I can get my brewery funded and off the ground you bet your ass if I start a sour program it will be kept far away from the clean equipment. Due to time and temp requirements I don't see sours being a profitable endeavor apart from sour mashed Berliner Weiss or Gose.

 

[thatjonguy]

On track for another 10k this month.

 

[BUCKNUTS]

Hell, I don't even have a ton of room, except in the garage and I would be sure to isolate sour stuff from clean beer. I even have a "brettling bucket" for Brett bottled beer. I don't want to spend all that time and money on a beer to have unintentional sours that taste like ass. If I can get my brewery funded and off the ground you bet your ass if I start a sour program it will be kept far away from the clean equipment. Due to time and temp requirements I don't see sours being a profitable endeavor apart from sour mashed Berliner Weiss or Gose.

I've been contemplating buying a couple new fermenters and making my current clean fermenters Brett only fermenters. Unless I have the start up capital for a couple thousand barrels I wouldn't want to sour only brewery but having a few barrels to do some special release stuff would be pretty cool

 

[mcbaumannerb]

Water before treadmill. I need a vacation.

 

[BeerMeDuffMan]

Since this is the friendly thread, I'll ask here - is there any use saving/possibly re-using either cacao nib or oak chips after their use in a beer? After a quick rinse, the oak chips smell oak-ier than before, and the cacao nibs smell like bourbon & chocolate.

I'm gonna dry 'em out, in anticipation of the answers here. I already have the toaster oven going from making cheese toast.

I used my old oak cubes to smoke a pork shoulder, turned out pretty well

 

[DrunkleJon]

Bring the boots, my skull is harder than steel! Meet @DrunkleJon too (maybe...???)!

Going to try to make it. My Saturday is filling up fast. Going to have to get the smoker lit and loaded and arrange for a babysitter for it then go to a birthday party

1.2 AA? Is that even real? Wow. Enjoy your cheese beer.

I like big Germans, apparently.

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<Snicker> Cant help myself, but whatever gets you going '77. We won't judge you much.

 

[BreezyBrew]

No idea, thought id start there and go smaller.

What type of mt filter do you use?

For a long time I just used a 10 gal igloo cooler and a SS braid. That had the best efficiency for me... about 80-85% efficiency. The braid was getting pretty beat up. So I "upgraded" to one of those Northern Brewer false bottoms so I didn't have to worry about the braid getting crushed and is more study. My FB but is less efficient (75-80%) and more grain particles but preferable to me since if feels less likely to cause a stuck mash. Plus I can pump vorlauf.

I haven't ever wet milled my grain since it's more steps, and my process seems to be fine. Although I wouldn't be opposed to trying it.

One other note to the new Barley Crusher owners, make sure to measure the gap each time you run a grist, I have noticed it can loosen up between crushes.

 

[BeerMeDuffMan]

grrr day isn't off to a good start. Here's hoping it gets better ;/

 

[BreezyBrew]

Heard hops give man ****s. Are you going anti-****s?

Moobs til I die

 

[SupervisingChildren]

Coffee and paperwork.

 

[pointcity-homebrew]

Fun day ahead of me.

A group of people showed up at 4:30 yesterday for a lab tour and demo, the only problem is they were not scheduled. We have this one professor that feels he can do what he wants and everyone involved should be linked via brain waves. I am having a meeting with the department head in a few mins about this.

During the demo we lost main power to our control panel, so now I have to do some troubleshooting and see what the crap is going on.

Beer shall be had this evening.

 

[Psylocide]

Morning all... took 3 pints off the DIPA last night and unhooked the keg and sat it in the corner.

Funny thing about it... about halfway through the second one, I couldn't detect the esters any more. That or I didn't care, lol.

Full Throttle Blue Agave now.