Home made (beer) porn

[justforrazors]

Felt appropriate to post this here. Arrived today. Going in a 3rd use bourbon barrel with 55 gallons of blonde sour ale next week.

 

[JCastle1]

Raspberry wild ale from the American Sour Beers book. Contrast came out ******, I was trying to capture the color of the beer.

 

[SourBrewer]

Sapote, Mango, Lucuma, Naranjilla and Andean Blackberry berliners. I think the Naranjilla and Mango will be the best. Narajilla tastes like a mix of strawberry passionfruit and makes a nice green color. The Sapote tastes like sweet potato, very starchy. The Lucuma is tastes like maple and is also very starchy. Andean Blackberry/Mora is like raspberry and dill.

I forgot I had Guanabana/Soursop. Will have to save more a future batch. I have Mango and Starfruit awaiting as well. Guava season is almost here too.

 

[SourBrewer]

I got the dry hopped sours bottled up. Motueka, Nelson, Centennial and Sorachi trials. They were all pretty tasty, but I think a blend of Centennial and Nelson is the best.

 

[Snarf1]

Felt appropriate to post this here. Arrived today. Going in a 3rd use bourbon barrel with 55 gallons of blonde sour ale next week.

Have you used ECY02 before? Are you using in secondary or fermenting in the barrel?

 

[justforrazors]

Have you used ECY02 before? Are you using in secondary or fermenting in the barrel?

Never used ECY 02, no. Fermenting in the barrel. It's looking pretty nice right now.

 

[Dogfishjoey]

I got the dry hopped sours bottled up. Motueka, Nelson, Centennial and Sorachi trials. They were all pretty tasty, but I think a blend of Centennial and Nelson is the best.

How are the tops of those sealed with hop bags?

 

[SourBrewer]

How are the tops of those sealed with hop bags?

Just pressure from the bung. I thought it was going to be a problem, but no pellicle formed.

 

[coldcrash1]

Sunset with Cream Ale

 

[phishwhalez]

Saison with prairie dregs and lots of Nelson dryhops. Came out very nice!

 

[Skittle34]

Boooo content unavailable

 

[PepeSylvia1]

Sapote, Mango, Lucuma, Naranjilla and Andean Blackberry berliners. I think the Naranjilla and Mango will be the best. Narajilla tastes like a mix of strawberry passionfruit and makes a nice green color. The Sapote tastes like sweet potato, very starchy. The Lucuma is tastes like maple and is also very starchy. Andean Blackberry/Mora is like raspberry and dill.

I forgot I had Guanabana/Soursop. Will have to save more a future batch. I have Mango and Starfruit awaiting as well. Guava season is almost here too.

Those colors look awesome... I am sitting on a bunch of sours that are almost ready for fruit. You gave me some new ideas

 

[Dogfishjoey]

Peanut butter!

 

[deuce92591]

Lemon saison brewed 5/2 and kegged on 6/30.
OG - 1.071
FG - 1.005

Steeped 1/2 lb vienna
3.5 # pilsen light dme
1.5 # wheat dme
0.5 oz goldings - 60 min
0.5 oz goldings - 30 min
0.5 oz mt hood - flameout
zest from 3 lemons - flameout

Left it in the primary way too long, but turned out ok for my weak ass palate. Would like to make again, but lighted it up a lot and get a little tartness in there. Any suggestions?

 

[TripleSixHoppia]

Left it in the primary way too long, but turned out ok for my weak ass palate. Would like to make again, but lighted it up a lot and get a little tartness in there. Any suggestions?

Lighter in color? I would try to do brew in a bag. Grain always turns out lighter for me and it's pretty easy. I would add a little bit of zest and juice post fermentation. That would give it a little more tartness and lemon character. You could always do 2 different batches. One with no hops and sour wort it and finish with saison yeast, and the other brew the same but with just the yeast and double the hops. Then blend the two together.

Or, brew and sour in the kettle with a good strain of lacto. 12-24 hours later boil, add hops and zest as normal and transfer to a fermentor. You can brew a clean version the next day and blend to taste.

 

[Phischy1]

Anyone build a cold room? Buying a house with space. Could be a November project.

 

[Five28 hz]

Anyone build a cold room? Buying a house with space. Could be a November project.

Ballsy in houston. Seal it up good and keep it dehumidified to avoid any condensation in your walls. Maybe use frp for the interior finish so it's impermeable to moisture

 

[Phischy1]

It'll be in the garage, built from scratch using a wall ac unit. Just curious who's done what and I'll build it the best way possible. If I need foot thick walls, I'll build foot thick walls.

 

[Snarf1]

It'll be in the garage, built from scratch using a wall ac unit. Just curious who's done what and I'll build it the best way possible. If I need foot thick walls, I'll build foot thick walls.

I haven't, but here's a good write up from one of the guy's in my homebrew club.

 

[bigk84]

Pending your budget, you could get a restaurant style walk in cooler, new they can get pricey, but used from a restaurant going under can be relatively inexpensive.

 

[nanobrew1]

Anyone build a cold room? Buying a house with space. Could be a November project.

It'll be in the garage, built from scratch using a wall ac unit. Just curious who's done what and I'll build it the best way possible. If I need foot thick walls, I'll build foot thick walls.

paging davemont

 

[nanobrew1]

I will get some pics going on in this thread again


Brett Saison

Nectarine Berliner on while brewing

Passion Fruit Berliner, also while brewing

 

[Phischy1]

Pending your budget, you could get a restaurant style walk in cooler, new they can get pricey, but used from a restaurant going under can be relatively inexpensive.

I'm thinking 4'x8'. Not sure I can find one that small used. Be cool if I could. I like the description above. They have some new devices out there to trick AC units and it can get upto 115F in the summer so a larger unit may be required. I just need to keep interior moisture down. I plan to start this in Nov.

 

[davemont]

Anyone build a cold room? Buying a house with space. Could be a November project.

Ballsy in houston. Seal it up good and keep it dehumidified to avoid any condensation in your walls. Maybe use frp for the interior finish so it's impermeable to moisture

It'll be in the garage, built from scratch using a wall ac unit. Just curious who's done what and I'll build it the best way possible. If I need foot thick walls, I'll build foot thick walls.

paging davemont

We did build a 6x10 cold room last year in San Diego, using the Coolbot to control a mini-splt A/C (would have worked as well with a window unit). Their website ( http://storeitcold.com/ ) has a lot of information on coldroom construction, though it's not all in one place. Utilizing some of the principles from the site, we took a different design, using 5" thick foam and plywood sandwich panels rather than a frame with filling, and the result was very airtight and stable. We did consider FRP for the interior, but went with a heavily polyurethaned finish plywood. I've lived in both Houston and San Diego, so I have a good idea of the differences, but think it can work. For homebrew purposes, I'd design it for spills, so something like FRP and an epoxy floor could be desirable.

The end result has been very efficient with electricity, costing less to cool the entire space to 52F for less than we were paying to operate two 200-bottle wine coolers in the house.

I'll take this off-line from this point, but feel free to send me a private message if I can be of help, as there were many lessons learned. I am in Houston (office in Westchase) probably one week out of 6 for work, so maybe we can talk in person sometime (over a San Diego beer?!). Cheers.

 

[Phischy1]

We did build a 6x10 cold room last year in San Diego, using the Coolbot to control a mini-splt A/C (would have worked as well with a window unit). Their website ( http://storeitcold.com/ ) has a lot of information on coldroom construction, though it's not all in one place. Utilizing some of the principles from the site, we took a different design, using 5" thick foam and plywood sandwich panels rather than a frame with filling, and the result was very airtight and stable. We did consider FRP for the interior, but went with a heavily polyurethaned finish plywood. I've lived in both Houston and San Diego, so I have a good idea of the differences, but think it can work. For homebrew purposes, I'd design it for spills, so something like FRP and an epoxy floor could be desirable.

The end result has been very efficient with electricity, costing less to cool the entire space to 52F for less than we were paying to operate two 200-bottle wine coolers in the house.

I'll take this off-line from this point, but feel free to send me a private message if I can be of help, as there were many lessons learned. I am in Houston (office in Westchase) probably one week out of 6 for work, so maybe we can talk in person sometime (over a San Diego beer?!). Cheers.

I'll be in touch. This project won't start until all the house remodeling is done. I'm going to epoxy the floor already. I'll be very happy to meet and learn. Much appreciated.

 

[More Betterness]

Balcones BA Imperial Stout.. I'm usually overly critical of my home brew but damn this stuff is good!

 

[Phischy1]

How did you carb the bottle?

 

[More Betterness]

How did you carb the bottle?

Force carbed then bottled with a Beer Gun.

 

[StarRaptor1]

Barrel from Woodenville Whiskey arrived on Wednesday, was immediately filled with 8 of 10 gallons of my annual birthday stout

Wife walked in the door as I was cleaning up and commented "what smells like hard alcohol?

 

[More Betterness]

Citra IPA turned out great.. Crazy juicy with a nice clean bitterness