Brewing This Weekend! Sept 7-9

[Ó Flannagáin]

Dude. You need to move to a 10-gallon set up. That would be 30 gallons in one week. Chill a keg, store a keg for later.

Good looking recipe.

Can't wait to move to the 10 gal setup. Can't wait to get brew tower and awesome kegging system either. But not buying a house and settling down for another 6months to a year, so gonna have to keep it simple for now. Absolutely dying for a 10 gal setup.

This recipe is gonna be nice I think. It's chilling right now, but it smells and looks fantastic.

 

[EdWort]

Can't wait to move to the 10 gal setup. Can't wait to get brew tower and awesome kegging system either. But not buying a house and settling down for another 6months to a year, so gonna have to keep it simple for now. Absolutely dying for a 10 gal setup.

I'm going to be selling two keggles with valves soon. One has a bazooka T too.

Let me know if you are interested. I may deliver to Dallas.:cross:

 

[Ó Flannagáin]

I'm going to be selling two keggles with valves soon. One has a bazooka T too.

Let me know if you are interested. I may deliver to Dallas.:cross:

:rockin: sending PM

 

[Ó Flannagáin]

Airlock activity! PROST! I'm going to bed.

 

[mrk305]

I just got done cleaning up. I bottled a Fat Tire Clone, put a Lawnmower beer in secondary(which is also my bottling bucket) and brewed a modified recipe of 90 Schillings. That stuff is going to be dark and yummy! Seven pounds of dark LME plus crystal, cara pils and chocolate malt. Still have a few bottles of Dead Guy left. Molson XXX got just about wiped out at the lake Labor Day Weekend, but I have a 12 pack of 12'rs left. Rogers IPA (LHBS) is ready to drink now, and damn good! I also have a Little Bastard copy that will be ready next week.:rockin: I am drinking an Edworts Apple now .... Gotta love it, 6 gallons a week!

 

[Dude]

and try to boil off the alcohol for an NA version of my Session Haus Ale.

Tell me more?

(start a thread on it)

 

[Buford]

Just got today's brew in the fermenter and the kitchen is mostly cleaned up.

Bavarian hefe-weiss:

5 lbs wheat malt
4.75 lbs German pils 2-row malt
0.5 lbs rice hulls

1.25 oz Hallertauer Hersbrucker at 60 min

White Labs WLP300 Hefeweizen yeast, with a 1 liter starter on a stirplate started Thursday night.

Protein rest in the main mash at 122 degrees for as long as it took to do the decoction, conversion rest at 152 (60 minutes).
Did a single decoction, rested around 152-156 degrees for 10 minutes and boiled for 20 minutes. The full wort boil was 90 minutes.

OG came out to 1.049 - exactly what I was shooting for :rockin:

I started around 5 today after dry hopping my Amarillo pale ale. It's 3 in the morning now. Decoction mashing takes me all day.

 

[Ó Flannagáin]

Welp, it rained all day today and I didn't get to do my belgian. Maybe it's for the best, I was feeling a bit worn out and I guess another day for my starter isn't a bad thing for such a big beer.

 

[BierMuncher]

Tell me more? (Converting a beer to NA)

(start a thread on it)

Once I get a "spare" five gallon batch, I'll log the process and take some pics along the way.

I just read where simply bringing the fermented beer back up to 173.3 degrees and holding is sufficient to let the alcohol boil off within 30-40 minutes.

I'd originally though of doing this with my lite session ale, but I also read where a slightly heavier, maltier, more robust flavored beer gives better results.

You can also compromise on the process and bring the ABV down to around a 2% range. I'm all about drinking beer, but honestly, I'm not big enough to quaff two or three in an afternoon without a nap.

 

[EdWort]

I checked on my 10 gallons of Bavarian Hefe this morning before heading out of town. They were bubbling happily away. I taped the control sensor to the side of one of the buckets and set the temp to 68 degrees. The digital display was right on target, but my thermometer with the probe in the plastic cup was showing 62 degrees. That's a 6 degree difference in the heat generated by fermenting beer. This should be my best Hefe yet.

 

[Ó Flannagáin]

What about the carafa? Don't trust promash on the dark candi sugar. It doesn't affect the SRM as much as they say. My SRM was, according to promash, 39.5. When it came out, it looked just like Rochefort. Don't omit the carafa III. It's not the same without it.

Since it rained yesterday and I couldn't brew, I decided last night (after a few brews) to place an order with AHB. I got some carafa III (among other things) and made the order rushed, it should be here by tommorow. Thanks for catching that one Evan, I don't want to halfass this brew and I think the rain saved me from doing that!