What are you drinking now?

[Yellowirenut]

Having only tried there Christmas brew I decided to try some other varieties of theirs. I am enjoying the malty flavors along with the pronounced spices.
Should go well with the BBQ ribs i picked up from the local butcher.

 

[DrunkleJon]

A G'knight while playing with the pi that will be loading up the tap list from Thadius856 et all.

 

[MrNickVT]

from stout to sour

 

[bigmike99]

First one I've had. Good bitterness, solid brew.

 

[finsfan]

View attachment 180810 from stout to sour

buttery?

 

[MrNickVT]

From sour to bitter

 

[Remmy]

My ESB

 

[banesong]

A G'knight while playing with the pi that will be loading up the tap list from Thadius856 et all.

Genius. I sense a bottle menu in my future for my unused pi.

 

[TNGabe]

If he left the wort on the grain, I'd agree. But if he collects it in the kettle & sparges then I don't think the wort would sour in the kettle.

I think that would depend on mash out / sparge temp & what temp drops to before boiling.

View attachment 180810 from stout to sour

buttery?

^This.

 

[Remmy]

Nice! Making the jump to AG or have you done BIAB previously?

Yep.

Whatcha brewing?

 

[allenH]

CCB Hopped on the High Seas, dry-hopped with experimental #529. Brewed in Puerto Rico, dry-hopped on the cargo ship to Florida and packaged in Tampa.

 

[BrewinHooligan]

View attachment 180820 CCB Hopped on the High Seas, dry-hopped with experimental #529. Brewed in Puerto Rico, dry-hopped on the cargo ship to Florida and packaged in Tampa.

I'm so jealous of your access to these brews. The one dry hopped with Citra was soooo damn good

 

[finsfan]

Brewers Friend in the shiz :rockin:

 

[finsfan]

View attachment 180820 CCB Hopped on the High Seas, dry-hopped with experimental #529. Brewed in Puerto Rico, dry-hopped on the cargo ship to Florida and packaged in Tampa.

Are all of the Hopped on the high seas done like that?

 

[dxbq48]

Are all of the Hopped on the high seas done like that?

Yep... Hence the name. The real story is that they contracted with a brewery in Puerto Rico because of space issues in Tampa. They then decided to dry hop the beers along the way in their refrigerated tanks. Pretty awesome if you ask me!

 

[allenH]

Are all of the Hopped on the high seas done like that?

Yes, they started doing that while they were upgrading their brewery and we had a massive shortage. It's some huge brewery in PR

 

[allenH]

I'm so jealous of your access to these brews. The one dry hopped with Citra was soooo damn good

Ha! The Citra version sold out here before I could get any.

 

[WesleyS]

If he left the wort on the grain, I'd agree. But if he collects it in the kettle & sparges then I don't think the wort would sour in the kettle.

I don't think it matters if it's left on the grain or not. After all, when sparging you're rinsing everything that's on the grain off and into the kettle. I think what matters is the temperature. If it's not hot enough to kill the unwanted organisms on the grain, then they will be doing some work during that 24 hour period he's waiting before boiling. I would think that's long enough to get noticeable lactic sourness. But I'm no expert.

 

[allenH]

Yep... Hence the name. The real story is that they contracted with a brewery in Puerto Rico because of space issues in Tampa. They then decided to dry hop the beers along the way in their refrigerated tanks. Pretty awesome if you ask me!

You beat me to it. I think it's pretty awesome as well, but I'm a homer

 

[Remmy]

Was going to ferment with Conan but I'm going to try an English strain on my DIPA.

Water with Italian food.

 

[coldcrash]

Taking the night off.

 

[finsfan]

You beat me to it. I think it's pretty awesome as well, but I'm a homer

Its very awesome! I got to try the citra one as well

 

[Hello]

Fin, I got your box but I haven't even had a moment to open it! I will though.
Drinking water, about to go grab a beer. Had a Miller's Toll and Hell Yes Ma'am earlier while getting gas.


I just read myself into confusion. I racked my beer into a keg, added about 20 PSI, released it, did that three more times. Then turned the regulator up to 30 PSI and put the keg in the fridge while the CO2 tank, regulator, and manifold are all on. By tomorrow I should have carbonated beer, right? I know I have to relieve the pressure then turn it back up to 10-12 PSI. But I keep seeing how I should be connected to the liquid connect and not the gas for this?

The keg was room temp, the beer was room temp, everything is in the fridge now. Or tell me to start a newbie thread and I'll do that.

 

[Qhrumphf]

My MO/Willamette SMaSH.

 

[allenH]

Hop Nosh. Unita just arrived in fl, what beers, if any, should I be on the lookout for?

 

[BrewinHooligan]

Fin, I got your box but I haven't even had a moment to open it! I will though.
Drinking water, about to go grab a beer. Had a Miller's Toll and Hell Yes Ma'am earlier while getting gas.


I just read myself into confusion. I racked my beer into a keg, added about 20 PSI, released it, did that three more times. Then turned the regulator up to 30 PSI and put the keg in the fridge while the CO2 tank, regulator, and manifold are all on. By tomorrow I should have carbonated beer, right? I know I have to relieve the pressure then turn it back up to 10-12 PSI. But I keep seeing how I should be connected to the liquid connect and not the gas for this?

The keg was room temp, the beer was room temp, everything is in the fridge now. Or tell me to start a newbie thread and I'll do that.

You want the beer cold for the co2 to dissolve into it. I normally sit at 30psi for 48hrs after it's down to fridge temps and then drop down to 10psi, but ymmv. Doesn't have to be connected to the liquid line, but that can speed the process up a little.

Drinking Mtn Dew while prepping to roast my first batch of home roasted coffee and then I'm gonna throw together some hand picked/squeezed lemon skeeter pee

 

[mcbaumannerb]

I don't think it matters if it's left on the grain or not. After all, when sparging you're rinsing everything that's on the grain off and into the kettle. I think what matters is the temperature. If it's not hot enough to kill the unwanted organisms on the grain, then they will be doing some work during that 24 hour period he's waiting before boiling. I would think that's long enough to get noticeable lactic sourness. But I'm no expert.

I was thinking a mash out of 170 would pretty much denature the enzymes and stop any further work.

 

[MagooBrew]

Just finished up work for the week. What better to celebrate with than a Rodenbach....

Sent from a dark place in the corner of my mind....

 

[MagooBrew]

Wow. Looks like Ive got two bottles. Sorry for the double pic.

Sent from a dark place in the corner of my mind....

 

[FermentNEthinG]

Some slams