Yay, Friday!!
Starting with a HB Vienna lager.
Starting with a HB Vienna lager.
What are you drinking now?
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Lagunitas Lil’ Sumpin’ while admiring my new, and completely ghetto, keezer.
Getting ready for tomorrow’s brew day and guzzling some Panther Piss Dark.
Vaca started hours ago. Almost packed. Pre gaming celts game and early morning wakeup. LFG
Hb centennial blonde. It’s in a keg that had a smoked ale last. Might have been a mistake to put something light in next. Still tasting a little smoke.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
HB Altbier while grilling some chicken breasts.
Ping me. I'm heading up to way the F north. One of my loops will be thru Portland. I keep saying I'm going to visit bbs brewery but there's a really good bottle shop close by and usually have more bb than the brewery. I don't see Pits on the list but maybe it's at the bottle shop. Ill keep my eyes open.
I just realized one of my loops thru wtf mountains is close to Schilling. They make ok ipas but I really like their lagers. They have an interesting barrel stout at the brewery. I could pick up misc others if u want
After that its over the mountains
https://www.google.com/search?gs_ss...nUHYzZVJFd25NakV5aloybDUtZ1ZReW1uSi1HWThhTVFY
And thru the rivers to really wtf east mountains
EDIT: was looking at delivery. I see it on to go in portland
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I've purchased the sous vide...and with it, I've said goodbye to the last frayed threads that kept me tethered to sanity.
Thank you, Camonick
Homebrew Black Cat English Mild. Tasting good after a 12 hour shift.
This is awful..
It says Coconut in big block letters right on the can, what did you expect?
Haha! I wish there was coconut to drown out the other flavors!It says Coconut in big block letters right on the can, what did you expect?
Dipping into beer I was gonna bring on Vaca. Less weight better mileage.
He was expecting pumpkinIt says Coconut in big block letters right on the can, what did you expect?
Bummer! That looks like an expensive can.Haha! I wish there was coconut to drown out the other flavors!
It's not fair when that happens.
LMFAO!He was expecting pumpkin
Good luck. That video is from member @Bassman2003 . I didn’t mess with the pressure cooker part of the video and just used a large blue speckled enamel stock pot I had. I wrapped it with a couple layers of Reflectix and used those little balls for insulation on top. It’s actually not too bad to drink straight when it’s done and I would describe the taste as Welch’s white grape juice. Another member I consulted with told me “If you get Stinky, putrid or vomit then something went wrong.”I've purchased the sous vide...and with it, I've said goodbye to the last frayed threads that kept me tethered to sanity.
Thank you, Camonick
Mine finished with a pH of 3.5. I’ve been adding about 24-28 oz to a 5 gallon batch near the end of the boil. I think the exact amount depends on personal taste and a little bit of luck.OT
@Section1 HB English mild.
Let me know if u wanna trade. I see your Suarez
I'd even love to be on your waiting list for HB. There's some stuff at Schillings brewery I hadn't seen before
A fifth of a gallon at the end of the boil?Good luck. That video is from member @Bassman2003 . I didn’t mess with the pressure cooker part of the video and just used a large blue speckled enamel stock pot I had. I wrapped it with a couple layers of Reflectix and used those little balls for insulation on top. It’s actually not too bad to drink straight when it’s done and I would describe the taste as Welch’s white grape juice. Another member I consulted with told me “If you get Stinky, putrid or vomit then something went wrong.”
OT
@Section1 HB English mild.
View attachment 771433
That's an awful lot...
I'm assuming you're not using it in the mash? The math doesn't make sense, and my tap water is a whole lot softer than boiled Munich water.
First day not teaching/prepping for next year: working on Mom-in-Law’s condo. This will be the first of a few. MO/CTZ Session IPA.
In. But don’t overhype my homebrew. PM me and we can trade. I don’t even need to go to Suarez for funky now since they ship (and I may have a stockpile).Let me know if u wanna trade. I see your Suarez
A fifth of a gallon at the end of the boil?Good luck. That video is from member @Bassman2003 . I didn’t mess with the pressure cooker part of the video and just used a large blue speckled enamel stock pot I had. I wrapped it with a couple layers of Reflectix and used those little balls for insulation on top. It’s actually not too bad to drink straight when it’s done and I would describe the taste as Welch’s white grape juice. Another member I consulted with told me “If you get Stinky, putrid or vomit then something went wrong.”
OT
@Section1 HB English mild.
View attachment 771433
The Germans are an onion of BS. You keep pulling back layers and there's more BS.
So how do they adjust their mash pH if they're using a fifth of a gallon of rotten beer to adjust for what half a ml of phosphoric easily does during the last 10min? Do I need to build a magic pixie dust reactor next?
If you read the comments at the end of the video on YouTube, he is adding up to one jar at the end of his boil right before flameout, mostly for the flavor contribution. He states he is using other methods for ph control in his mash.A fifth of a gallon at the end of the boil?
The Germans are an onion of BS. You keep pulling back layers and there's more BS.
So how do they adjust their mash pH if they're using a fifth of a gallon of rotten beer to adjust for what half a ml of phosphoric easily does during the last 10min? Do I need to build a magic pixie dust reactor next?
He also told me when I asked about how much to use when I used some in a batch of Hefeweizen, he said, “I would say that depends upon how much of the flavor you like. It tends to be subtle, so a full jar would be fine. The per batch sauergut is not as strong as the living reactor approach, but it is more convenient. In a complex beer like a hefe, the flavor is welcome imho.”A fifth of a gallon at the end of the boil?
The Germans are an onion of BS. You keep pulling back layers and there's more BS.
So how do they adjust their mash pH if they're using a fifth of a gallon of rotten beer to adjust for what half a ml of phosphoric easily does during the last 10min? Do I need to build a magic pixie dust reactor next?
@ThirstyPawsHB had some of my Hefeweizen that was made with that sauergut.
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