'Flash Brewing'? This looks interesting!

[balrog]

...Ascorbic Acid can be used to remove typical amounts of Chlorine and Chloramine

Curious, but why ascorbic rather than campden (K2S2O5) ?

 

[BrewnWKopperKat]

I would be curious about a trial of the DME included with the Flash brewing kits vs just DME from Muntons or Briess.

I have a pair of 1.5 gal (8% Red IIPA) recipes planned (but not finalized) for this weekend. Muntons Extra Light & Irish Red DME.

 

[CascadesBrewer]

Curious, but why ascorbic rather than campden (K2S2O5) ?

Mostly due to reports of metallic characters in unboiled water/beer from KMeta. It could be that NaMeta would have less potential flavor impacts.

But, why not use Ascorbic Acid instead of Campden? Both seem to be cheap and effective.

 

[balrog]

Mostly due to reports of metallic characters in unboiled water/beer from KMeta. It could be that NaMeta would have less potential flavor impacts.

But, why not use Ascorbic Acid instead of Campden? Both seem to be cheap and effective.

I am still thinking of using ascorbic at kegging for O2 but I've yet to try it.

 

[day_trippr]

Do it. You won't regret it. 1 tsp per 5 gallons, dissolved in a little water (30 ml works for me) and injected into a purged keg...

Cheers!

 

[rmchair]

Do it. You won't regret it. 1 tsp per 5 gallons, dissolved in a little water (30 ml works for me) and injected into a purged keg...

Cheers!

Several weeks ago, I spent a good 20 minutes trying to find a prior post you made about this— with open package of C powder in one hand.

 

[BrewnWKopperKat]

My MoreBeer order will be fulfilled from both of their warehouses [KS & CA] - and are estimated to arrive Wed/Thurs next week. I hope to brew the 1st batch on Sat/Sun - but will definitely throw the yeast in the fridge and the hops in the freezer when they arrive.

My KS order was 'picked' early Friday. FedEx got the order to me by noon on Sunday. So today was equipment cleaning day and a quick brew day.

The order was split so here is the followup for the CA order. The CA order (1 oz of Cryo Centennial) ended up being "out of stock". A couple of emails, initiated from MoreBeer, made it right.

Based on the recent /r/homebrewing (link) topic, it looks like the CA warehouse is currently moving to KS. Yay for me and those in the Midwest / "North Coast'!. This (link) is also an "interesting" observation.

 

[BrewnWKopperKat]

I have a pair of 1.5 gal (8% Red IIPA) recipes planned (but not finalized) for this weekend. Muntons Extra Light & Irish Red DME.

I brewed the 1st recipe this morning. I plan to post the recipe in a topic (maybe a new topic) over in the "Extract Brewing" forum in the near future (4 to 6 weeks?)

For those looking to split a 5.0 gal kit into 2 smaller batches (2.0 - 3.0 gal each), I measured 42 PPG (refractometer) and derived these equations (based on kit data): IBUs = ml / vol / .0533 (30 IBUs = 8 ml / 5 gal / .0533) and ml = IBUs * vol * .0533.

 

[BrewnWKopperKat]

I have a pair of 1.5 gal (8% Red IIPA) recipes planned (but not finalized) for this weekend. Muntons Extra Light & Irish Red DME.

I rewrote the recipe for the 2nd batch, but still with Muntons Extra Light DME, but got the desired measurements and observations. 24 bottles of 8% Red IIPA seemed like a "storage" problem that I didn't want.

As I said earlier, I plan to post the recipes into a topic (maybe a new topic) over in the "Extract Brewing" forum in the near future (4 to 6 weeks?). This gives me time for some early samples of the actual beer, etc.

 

[ncbrewer]

As I said earlier, I plan to post the recipes into a topic (maybe a new topic) over in the "Extract Brewing" forum in the near future (4 to 6 weeks?).

I hope you'll post a link to that in this thread.

 

[balrog]

Do it. You won't regret it. 1 tsp per 5 gallons, dissolved in a little water (30 ml works for me) and injected into a purged keg...

Cheers!

Any issue pre-dosing the keg, which is then hooked up to purge with fermentation gas for a week or so, or does it have to be freshly added at kegging time?

 

[mashdar]

Any issue pre-dosing the keg, which is then hooked up to purge with fermentation gas for a week or so, or does it have to be freshly added at kegging time?

I would expect it to oxidize from all the O2 in the keg.

 

[balrog]

I would expect it to oxidize from all the O2 in the keg.

I always ferment with the airlock piped through a keg to purge the keg during fermentation. I then closed transfer (mostly) into that keg after fermentation.

 

[mashdar]

I always ferment with the airlock piped through a keg to purge the keg during fermentation. I then closed transfer (mostly) into that keg after fermentation.

How do you attach airlock? (Or do you make one with tube into vessel?)

I used to ponder attaching a 3pc airlock to a keg.

 

[mac_1103]

I always ferment with the airlock piped through a keg to purge the keg during fermentation. I then closed transfer (mostly) into that keg after fermentation.

But you're still starting with a small amount of ascorbic acid exposed to a large amount of air, so it will get oxidized before fermentation starts. I don't remember enough redox chemistry to say whether it would get regenerated after purging.

 

[day_trippr]

I would not pre-load AA in a keg before purging, and I very much doubt AA can be resurrected once it has combined with O2...

Cheers!

 

[balrog]

Got it. Thanks @day_trippr , @mac_1103 ; that was indeed my question: would the curative properties be exhausted by not using prior to wanting said aforementioned curative properties. Like sodium percarbonate losing O2 scrubbing after 15-20min.

 

[balrog]

How do you attach airlock? (Or do you make one with tube into vessel?)

I used to ponder attaching a 3pc airlock to a keg.

3pc airlock, two removable pcs removed
vinyl (don't tel @day_trippr , I know I should use eva barrier something or other instead) tube from the central inner tube of the 3pc, screw on and clamp a liquid QD the other end of the tube, connect to OUT of keg, then IN of keg QD to tube to starsan jug. Lemme see if I have a pic.

Nope, that's not it.

Found it.

 

[day_trippr]

All I see are the beginnings of the annual Wallnutz harvest

 

[balrog]

All I see are the beginnings of the annual Wallnutz harvest

Ha!
Due to the inexorable fates of universal whimsy, this year's harvest is exactly what you see there. Seriously. Wheelbarrow loads last year, nothing this year. Crazy.

 

[day_trippr]

WTH! How does that happen? You were virtually buried last year!

Nature is bizarre

 

[balrog]

WTH! How does that happen? You were virtually buried last year!

Nature is bizarre

Means I gotta get the *&(! outta dodge before next season

 

[day_trippr]

lol!

 

[mashdar]

Now that I think of it, I never felt like the walnut trees here were trying to murder me this year.

 

[balrog]

Now that I think of it, I never felt like the walnut trees here were trying to murder me this year.

Interesting. I got nothing here from the 6 in my yard. American Black Walnut. AKA *%($* GO$*&%MNED *$&!#*%$&%*(# PILEOF*$&#$%**$(% BACKBREAKING #*$%&$#*(@!.

Or, just, "Walnut trees".


Depends on the inebriation level.

 

[mashdar]

I think we had a couple this year, but most years, for about two months, I cover my head with my arm when I walk the dog down the driveway. I've only been hit in the shoulder once in four years, but they seem to be working on their aim.

 

[BrewnWKopperKat]

I hope you'll post a link to that in this thread.

Link to recipe and some brew day notes.

 

[BrewnWKopperKat]

Today was bottling day for ...

I did order the "Irish Red" kit & a 3 gal fermonster with spigot - so I'll try splitting the kit into two. One batch will be the Irish Red. At the moment, the other batch is tentatively an American Amber Ale.

Rather than an Irish Red, I switched hops to make an American Amber (inspired by the American Amber Ales in Brewing Classic Styles).

This was a 2.25 gal batch in the 3.0 gal (spigotted) fermonster.

3# DME, half the "HopBite" (4ML), half the yeast (6 g) and 14 g each of normal Cascade & Centennial. 2.25 gal of water bumps the ABV from around 5.2% to around 5.8%.

I waited an extra week hoping all the trub would fall. It didn't, so I did a short (6-ish hour) "cold crash" yesterday then moved the beer back to basement ambient temperature (62-64F)..

Bottling went smoothly (1st time with the new 3 gal spigotted fermonster). I added sugar to each bottle, but no additional bottle conditioning yeast or ascorbic acid. I will bottle condition at basement ambient temperature for 2 to 3 weeks. I have a couple of 'sample' bottles & will likely open the first one in about 10 days.

 

[BrewnWKopperKat]

I will bottle condition at basement ambient temperature for 2 to 3 weeks. I have a couple of 'sample' bottles & will likely open the first one in about 10 days.

6 days later, I decided to open a one of the sample bottles to compare color between the Amber Ale and the Red IIPA ('Flash brewing' kit hack). I may put the photo in the the other thread.

After 6 days, there was some carbonation (which I was hoping to see). Basement ambient temperature is currently 60 - 62F. I'll open the 2nd sample bottle next weekend (as planned).

Given that this yeast strain wants to bottle condition at 60 - 62F, I may try another kit at basement ambient temperature (perhaps early next year). Probably another "split batch": half using the kit instructions and half as a "kit hack".

 

[BrewnWKopperKat]

Flash Brew MoreBeer (/r/homebrewing) has a link to a recent "The Apartment Brewer" UT that reviewed one of the kits. He starts out very skeptical, but listen to the end of the video to get his full opinion (I won't 'cherry pick' specific quotes).