Random Brewing Thoughts

[SirDickButts]

anyone in the market for a 10 gallon MLT w/ false bottom? its brand new....

 

[SirDickButts]

annnnnnd its gone.

 

[SirDickButts]

my wife left month and a half old vegetables and fruits in my kegerator.
she thought she removed them from there...
it smells like **** and the smell is still lingering inside the keezer after i cleaned it...

 

[Vogt52]

my wife left month and a half old vegetables and fruits in my kegerator.
she thought she removed them from there...
it smells like **** and the smell is still lingering inside the keezer after i cleaned it...

Probably still your fault

 

[TripleSixHoppia]

Bruhs that Omega Hot Head Kveik strain flocks harder than anything I'vve ever seen. 3 days cold conditioning and it comes out bud light clear. Yeast cake on the bottom looks like bread dough and you almost have to pressure wash it out.

 

[Gonzoillini1]

Bruhs that Omega Hot Head Kveik strain flocks harder than anything I'vve ever seen. 3 days cold conditioning and it comes out bud light clear. Yeast cake on the bottom looks like bread dough and you almost have to pressure wash it out.

It's a crazy strain, I tried a beer from DanK that used this strain and I could've sworn he used a super clean ale yeast or a lager yeast it was so clean and clear. It was also fermented at 80+ degrees which is kind of mind blowing compared to everything I've ever read / experienced with fermentation profiles.

 

[Phischy1]

What beer is this strain used for? I haven't heard of it before.

 

[Gonzoillini1]

What beer is this strain used for? I haven't heard of it before.

http://www.omegayeast.com/portfolio/14158-2/

"An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. Temperature control is unnecessary with this strain. It has a unique fruitiness that makes it complementary to modern hop varieties".

 

[TripleSixHoppia]

It's a crazy strain, I tried a beer from DanK that used this strain and I could've sworn he used a super clean ale yeast or a lager yeast it was so clean and clear. It was also fermented at 80+ degrees which is kind of mind blowing compared to everything I've ever read / experienced with fermentation profiles.

I pitched at 95*F. I have 10 gallons of 1065 wort with red cedar and coriander. Pitched around 90*f with Hot head and some lacto.


Edit: I also have like 5 more kveik strains on their way to me.

 

[Phischy1]

Interesting. I'm super curious how this turns out in an ipa as compared to 001 or 1056.

 

[SirDickButts]

Yeah. I copped a pack of that.

 

[TripleSixHoppia]

Interesting. I'm super curious how this turns out in an ipa as compared to 001 or 1056.

I would probably let it ferment out completely, then cold crash, and transfer to a keg with dry hops. Or else it might flock out all the hop oils. When it's rolling at 90 the are huge chunks just flying around. It looks like it's boiling.

 

[SirDickButts]

Phischy and I kegged our IPL's this past Sunday. im currently dry hopping it with 4oz of ADHA 527.
bros, dont sleep on this hop variety. on day 2, i got a **** ton of mangoes/juicy tropical flavors/nose.
this hop contains 50% myrcene oil content. i just bought some more...

 

[Phischy1]

The IPL wasn't nearly hoppy enough. I'll have to look back at our additions. I'm kind of disappointed in it.

 

[SirDickButts]

The IPL wasn't nearly hoppy enough. I'll have to look back at our additions. I'm kind of disappointed in it.

prolly needed more mid and back end additions.

 

[MooseLang]

My wife loves that coconut water crap, so i've been doing some coconut coffee flavoring in 5gallons of water and carb'd to 20psi. She loves it.

***WES, DO NOT READ THIS***








Wes's Wife, hi.

 

[MooseLang]

Wyeast's website is not currently working for me. Anyone know when 3726 comes out?

 

[Phischy1]

prolly needed more mid and back end additions.

Always needs moar hops.

 

[DanK]

It's a crazy strain, I tried a beer from DanK that used this strain and I could've sworn he used a super clean ale yeast or a lager yeast it was so clean and clear. It was also fermented at 80+ degrees which is kind of mind blowing compared to everything I've ever read / experienced with fermentation profiles.

That strain is fantastic. Pitched at 78, let it free rise to 82, and finished it out at 85. Super clean and flocs like a champ.

 

[TripleSixHoppia]

That strain is fantastic. Pitched at 78, let it free rise to 82, and finished it out at 85. Super clean and flocs like a champ.

Thinking about brewing an American Light Lager with it. Let it ferment out in a week, then cold condition for like 3 weeks. Bet no one could tell.

 

[Phischy1]

No weird fruity esters production? I wonder how that'd pass through a dump valve if it's that sticky.

 

[reverseapachemaster1]

my wife left month and a half old vegetables and fruits in my kegerator.
she thought she removed them from there...
it smells like **** and the smell is still lingering inside the keezer after i cleaned it...

Bleach it like an *******

 

[TripleSixHoppia]

No weird fruity esters production?

Not really.

 

[SirDickButts]

Is insulation needed for a stainless mash tun?

 

[Phischy1]

Is insulation needed for a stainless mash tun?

Nope. Esp not in TX. You'll lose some heat but that's what the herms is for. May be much bigger issue in Yankee states.

 

[TripleSixHoppia]

Is insulation needed for a stainless mash tun?

How much grain? Where are you brewing?

Modern malts convert so damn fast anyway, it's not that big of a deal.

I heard Ale Apothecary talking about overnight mashing with a small insulated blanket in a barrel. Basically said it's like step mashing in reverse. They start at in the 150s and drop to 140. I'm thinking about giving that a try. I also wonder if you could even go down to a ferulic acid temp by the next day at 115*f or less. Would be cool to try.

 

[TripleSixHoppia]

Does anyone make their own oak cubes, spirals, chunks? I'm thinking about cutting up some recently downed trees on the farm, cutting them up, drying them out and toasting them. I would like to try different trees. I have The Homebrewer's Almanac which I got the idea from. Just wondering if people have any tips or tricks?

 

[SirDickButts]

How much grain? Where are you brewing?

Modern malts convert so damn fast anyway, it's not that big of a deal.

I heard Ale Apothecary talking about overnight mashing with a small insulated blanket in a barrel. Basically said it's like step mashing in reverse. They start at in the 150s and drop to 140. I'm thinking about giving that a try. I also wonder if you could even go down to a ferulic acid temp by the next day at 115*f or less. Would be cool to try.

More than 22lbs per batch. Thermal mass should keep the temps steady, I think. I guess there's only one way to find out...make some beer.

 

[Phischy1]

What tools do you have to mill the lumber? The thinner it is the faster it'll dry. And you'll need to sticker it out of the weather to allow for air flow and to help it dry. If you can cut it to 1" thickness it'll dry faster, but it'll also warp, twist, bow and cup. Which makes jack difference for brewing.

If there's a decent high end hardwood supplier nearby the often have a cutoff bin. You can root through it for cheap wood pieces to work with.

 

[TripleSixHoppia]

What tools do you have to mill the lumber? The thinner it is the faster it'll dry. And you'll need to sticker it out of the weather to allow for air flow and to help it dry. If you can cut it to 1" thickness it'll dry faster, but it'll also warp, twist, bow and cup. Which makes jack difference for brewing.

If there's a decent high end hardwood supplier nearby the often have a cutoff bin. You can root through it for cheap wood pieces to work with.

My college roommate builds fireplace mantels and furniture. I should probably hit him up.