Random Brewing Thoughts

[JCastle1]

First of all, what is that? Have you used it before? What kind of character did you get?

Ants?

Never used them in beer but I eat them all the time. They're salty, a bit tangy, a bit spicy. They kinda taste like Fritos. I'd use it in place of sea salt for the gose.

 

[hornydevil]

Ants?

Never used them in beer but I eat them all the time. They're salty, a bit tangy, a bit spicy. They kinda taste like Fritos. I'd use it in place of sea salt for the gose.

Just making sure that wasn't some kind of type-o. Do you think that character would come through in the finished beer?

 

[JCastle1]

Just making sure that wasn't some kind of type-o. Do you think that character would come through in the finished beer?

Probably not, I use 3 grams of salt per gallon so it's barely noticeable. More of a gimmick I think but why the hell not.

 

[anteater1]

Ants?

 

[anteater1]

Gotta give a shoutout to my LHBS for this new "virtual grainbag" deal. You buy a 50lb bag of grain up front at the bulk price and then only take what you need at the time (from the fresh grain bins) and they keep track of how much you have left. Anyone else see this before?

 

[beeraroundtown1]

Gotta give a shoutout to my LHBS for this new "virtual grainbag" deal. You buy a 50lb bag of grain up front at the bulk price and then only take what you need at the time (from the fresh grain bins) and they keep track of how much you have left. Anyone else see this before?

I've seen it at a few placed, though at a slightly higher cost than a full bag. I tend to just buy basemalt in 50 lb bags, then specialty malt separate, but if you're getting the same 50lb bulk price on the base that sounds great.

 

[anteater1]

Thinking about entering my first competition... The only thing I have ready to go right now is my HOTD Adam clone which I aged on oak with bourbon & apple brandy. Adambier is not a category to enter though. So what would the next closest thing be - Old Ale? Wood Aged? Specialty?

 

[Gonzoillini1]

Thinking about entering my first competition... The only thing I have ready to go right now is my HOTD Adam clone which I aged on oak with bourbon & apple brandy. Adambier is not a category to enter though. So what would the next closest thing be - Old Ale? Wood Aged? Specialty?

Assuming you are talking about a BJCP / AHA competition?

If so, and if the barrel aging is anything more than extremely subtle, definitely enter it into the wood aged category. Admittedly I'm not as up on Wood Aged / Specialty categories as much as others, but do not enter it into the base style unless that bourbon / apple brandy character is really light.

 

[TripleSixHoppia]

Thinking about entering my first competition... The only thing I have ready to go right now is my HOTD Adam clone which I aged on oak with bourbon & apple brandy. Adambier is not a category to enter though. So what would the next closest thing be - Old Ale? Wood Aged? Specialty?

Wood or Specialty. I would also name the beer something that lets them know what it is, and if there is a description portion on the entry form then tell them it's an Adam clone.

 

[drgarage1]

Wood or Specialty. I would also name the beer something that lets them know what it is, and if there is a description portion on the entry form then tell them it's an Adam clone.

I thought the new standards explicitly had Adambier as a wild style?

 

[TripleSixHoppia]

I thought the new standards explicitly had Adambier as a wild style?

I see the style guideline but not the category???

 

[drgarage1]

I see the style guideline but not the category???

Maybe it's the BA guidelines, which were heavily influenced by Shut Up About Barclay Perkins research. Tough to remember.

 

[coldstorage]

Is it cool to post random questions in here too?

Anyone wanna offer guidance on my first Kettle purchase? Extract for now but would want something that has capacity, quality and features to be incorporated into an All-Grain set up down the road. Currently looking at:

Anvil 7.5 gal
Bayou Classic 10 gal (can get this for cheaper without the false bottom)
my local only offers THIS which is out of stock but they can order with a weeks lead time.

Id like to stay budget minded, but that also means not buying something I will break or outgrow in 6 months to save $50 now.
Open to other suggestions.

 

[JCastle1]

Is it cool to post random questions in here too?

Anyone wanna offer guidance on my first Kettle purchase? Extract for now but would want something that has capacity, quality and features to be incorporated into an All-Grain set up down the road. Currently looking at:

Anvil 7.5 gal
Bayou Classic 10 gal (can get this for cheaper without the false bottom)
my local only offers THIS which is out of stock but they can order with a weeks lead time.

Id like to stay budget minded, but that also means not buying something I will break or outgrow in 6 months to save $50 now.
Open to other suggestions.

The Anvil looks fine but I'd suggest going for at least 10 gallons. I have a couple Bayou, been using them for years and really like them.

 

[anteater1]

Is it cool to post random questions in here too?

Anyone wanna offer guidance on my first Kettle purchase? Extract for now but would want something that has capacity, quality and features to be incorporated into an All-Grain set up down the road. Currently looking at:

Anvil 7.5 gal
Bayou Classic 10 gal (can get this for cheaper without the false bottom)
my local only offers THIS which is out of stock but they can order with a weeks lead time.

Id like to stay budget minded, but that also means not buying something I will break or outgrow in 6 months to save $50 now.
Open to other suggestions.

Get at least 8 gallons. I have an 8 gal, which I do 7.5 gal boils in sometimes and I wish I had a 10 gal.

 

[SirDickButts]

Is it cool to post random questions in here too?

Anyone wanna offer guidance on my first Kettle purchase? Extract for now but would want something that has capacity, quality and features to be incorporated into an All-Grain set up down the road. Currently looking at:

Anvil 7.5 gal
Bayou Classic 10 gal (can get this for cheaper without the false bottom)
my local only offers THIS which is out of stock but they can order with a weeks lead time.

Id like to stay budget minded, but that also means not buying something I will break or outgrow in 6 months to save $50 now.
Open to other suggestions.

If you're only doing 5 gallon batches, go with the 10 gallon kettle. Hotbreaks can be a PITA.
No need for a false bottom, if you're just using it as a kettle.

 

[liquiddegenerate]

As others have already said go with a 10 or more gallon pot. Also keep a eye on your local Craigslist for kettles, homebrewers are always upgrading or increasing capacity.

 

[abawol01]

As suggested above, whatever your batch size, double it for your kettle. Triple is possible. You can always use more room and it future proofs you if you decide to up your batch size.

 

[coldstorage]

Thanks guys. Will keep an eye on CL and also do some spending at me local store. Hoping to burn up some Amazon gift cards from work on the Kettle which was why I grabbed the above links.

Will only look @ 10 gal and above then.

 

[Five28 hz]

Is it cool to post random questions in here too?

Anyone wanna offer guidance on my first Kettle purchase? Extract for now but would want something that has capacity, quality and features to be incorporated into an All-Grain set up down the road. Currently looking at:

Anvil 7.5 gal
Bayou Classic 10 gal (can get this for cheaper without the false bottom)
my local only offers THIS which is out of stock but they can order with a weeks lead time.

Id like to stay budget minded, but that also means not buying something I will break or outgrow in 6 months to save $50 now.
Open to other suggestions.

I think a port for a ball valve is a must, but unless you're planning on mashing in the kettle, the thermometer port isn't worth the money. You can get a good stainless 10g kettle for around $70 and install your own weldless ball valve for another $20. I've used one of these to let me know when I'm close to boil or near pitching temp for a long time and never felt like I needed another hole in my kettle: https://www.amazon.com/dp/B009CTQ2MK/?tag=talkbecom09-20

 

[FTowne1]

The Anvil looks fine but I'd suggest going for at least 10 gallons. I have a couple Bayou, been using them for years and really like them.

This. Go for the 10 gallon.

 

[reverseapachemaster1]

I think a port for a ball valve is a must, but unless you're planning on mashing in the kettle, the thermometer port isn't worth the money. You can get a good stainless 10g kettle for around $70 and install your own weldless ball valve for another $20. I've used one of these to let me know when I'm close to boil or near pitching temp for a long time and never felt like I needed another hole in my kettle: https://www.amazon.com/dp/B009CTQ2MK/?tag=talkbecom09-20

I don't regret much about my homebrewing purchases and I've done a fairly good job at not buying things I outgrow in a few months but the one thing I regret is not having kettles with ball valves. I know I could have ports drilled but I only tend to think about it when I'm lifting a kettle full of liquid.

 

[coldstorage]

Please excuse my training wheels.

Am I missing something between the 10 gal and the 16 gal setup that explains why the 16 gal is cheaper? Or is this just an amazon thing? I lurked a few homebrew forums and lots of folks talking about outgrowing 10 gal which got me looking at bigger.

Last kettle ? I promise

 

[JCastle1]

Please excuse my training wheels.

Am I missing something between the 10 gal and the 16 gal setup that explains why the 16 gal is cheaper? Or is this just an amazon thing? I lurked a few homebrew forums and lots of folks talking about outgrowing 10 gal which got me looking at bigger.

Last kettle ? I promise

Looks the same to me (apart from the size). Might be different vendors having different prices.

 

[TripleSixHoppia]

Pretty hyped. Our site got referenced in the new How To Brew.

 

[gkatsoris]

Had anyone ever used Swedish Fish to sweeten/flavor a batch?

 

[hornydevil]

Had anyone ever used Swedish Fish to sweeten/flavor a batch?

Swedish Fish contain:

• Sugar
• Invert Sugar
• Corn Syrup
• Modified Corn Starch
• Citric Acid
• Natural and Artificial Flavors
• White Mineral Oil
• Carnauba Wax
• Red (Dye) #40
• Yellow (Dye) #6
• Yellow (Dye) #5
• Blue (Dye) #1

If you want to sweeten a batch of beer either use a less attenuative yeast strain and/or add some lactose or maltodextrin.

Not Swedish Fish.

 

[JCastle1]

Had anyone ever used Swedish Fish to sweeten/flavor a batch?

A commercial brewer made a beer with Peeps, I say do as your heart desires and report back.

 

[hornydevil]

A commercial brewer made a beer with Peeps, I say do as your heart desires and report back.

Not saying that people "can't" do things. Just saying that there are certain circumstances where they shouldn't.

 

[abawol01]

Not saying that people "can't" do things. Just saying that there are certain circumstances where they shouldn't.

Like you, posting on this site.