What I did for beer today

[warix]

Cracked open the second bottle in my first batch back into brewing. Yeah - that's what I remember!

 

[DrunkleJon]

That's a lot of time-sensitive beer there... You either need to throw a beer-snob party or start trading some IPAs for cellar beers pretty quickly.

I ordered a pair of hydrometers and a few other things for future brews. I'll be doing a Vienna SMASH (still waffling between Amarillo and Simcoe), and I need a new hydrometer (broke a couple batches ago) so I can see if my efficiency improves my first time using the pro-quality malt that most of you guys use every time you brew. Now to decide if I brew tonight and withhold a hydro sample in the fridge, or if I should just wait a couple days for the hydros to arrive.

The only hydro readings that really matter are the final ones. I say brew. It shouldnt throw off your calculations of brewhouse efficiency, etc too much if you skip one OG reading.

 

[FatDragon]

The only hydro readings that really matter are the final ones. I say brew. It shouldnt throw off your calculations of brewhouse efficiency, etc too much if you skip one OG reading.

I was hoping to get an OG so I know if I'm getting better efficiency with the pro-grade grain.

The solution: I'm tossing a hydro sample worth of post-boil wort in a sanitized jar. It'll sit in the fridge for a couple days and I'll get a reading when the hydrometers arrive. Just turned off the burner on the boil, tossed in some whirlpool hops, and I'll have the immersion chiller running in about fifteen.

 

[masonsjax]

What do you mean by pro-grade grain? What were you using before?

 

[DrunkleJon]

I was hoping to get an OG so I know if I'm getting better efficiency with the pro-grade grain.

The solution: I'm tossing a hydro sample worth of post-boil wort in a sanitized jar. It'll sit in the fridge for a couple days and I'll get a reading when the hydrometers arrive. Just turned off the burner on the boil, tossed in some whirlpool hops, and I'll have the immersion chiller running in about fifteen.

I gotcha. never heard of pro-grade grain neither. That should work though.

I am very jealous of you. I am at work and you are brewing. That is no fair.

Oh wait. you are in China. its probably evening/night there. I am still jealous of you brewing while I am not, but less so because you probably were already at work today.

 

[ballsy]

Dry Hopped my Pliny clone...

 

[plath]

opened a new delivery from northern brewer! Two kits and ingredients for another batch.

 

[Darkness]

Well yesterday, I hung out with two brew Budy's and bottled five. Then brew'd 10gal. Then Transferd 20gal and cleaned up the brewery. Oh and drank 8 bottles.

 

[Oceantendency]

Kegged and bottled my Rosemary Blondie last night, the level of rosemary is just right there, but not over the top..came out better than I thought..except the color became darker (more like a golden amber instead of the golden color it was) after 2 weeks of cold crashing??

 

[Nightshade]

Brewed a Rye Ale
Updated brewlog
Meeting to discuss future brews
clean

 

[FatDragon]

What do you mean by pro-grade grain? What were you using before?

The majority of my grain is feed-grade barley imported from Australia and malted (no idea of the degree of modification) by a company in the southeast of China.

However, I found an online seller who had 7 kilos of Weyermann Vienna (and some specialty malts from them) for a fairly reasonable price - about $1.25/lb. That's what I mean by "pro-grade" grain, Weyermann, Briess, and the other brand-name maltsters who use top-grade barley and the most advanced malting techniques. The SMaSH is a four-way experiment - first, to taste Vienna malt - second, to test my efficiency with pro-grade grain - third, to try an all-Simcoe brew - and fourth, to test a couple weird yeasts (dry "BG1" and "WF3" - purportedly from Laffort) against a couple known quantities (US-05, S-04), all fermented in individual 5L buckets.

Some would say it's a mistake to mix all of those experiments, but none of them actually get in the way of the others, and I'm a bit impatient

 

[tripplehazzard]

Transferred my saison to secondary. Added brett to it. First time using brett on anything. I washed some French saison yeast. I soaked some oak spirals in tequila and lime for part of my saison. Then dry hopped the a saison also. .. u see a trend here?

 

[finsfan]

Transferred my saison to secondary. Added brett to it. First time using brett on anything. I washed some French saison yeast. I soaked some oak spirals in tequila and lime for part of my saison. Then dry hopped the a saison also. .. u see a trend here?

so....you like saisons?

Sampled a failed attempt at a moo-hoo clone, and made a brett starter for saturday. :rockin:

 

[OnDaReglah]

Bottled a Imperial Nut Brown today and started brewing a Summer Ale. Hopefully it turns out alright. It's my first brew that wasn't from a kit! Only time will tell....

 

[tripplehazzard]

so....you like saisons?

Sampled a failed attempt at a moo-hoo clone, and made a brett starter for saturday. :rockin:

I don't think I'm the only one!! I may be stuck on this style for a while

 

[jperry]

Designed my next few recipes.

 

[masonsjax]

The majority of my grain is feed-grade barley imported from Australia and malted (no idea of the degree of modification) by a company in the southeast of China.

However, I found an online seller who had 7 kilos of Weyermann Vienna (and some specialty malts from them) for a fairly reasonable price - about $1.25/lb. That's what I mean by "pro-grade" grain, Weyermann, Briess, and the other brand-name maltsters who use top-grade barley and the most advanced malting techniques. The SMaSH is a four-way experiment - first, to taste Vienna malt - second, to test my efficiency with pro-grade grain - third, to try an all-Simcoe brew - and fourth, to test a couple weird yeasts (dry "BG1" and "WF3" - purportedly from Laffort) against a couple known quantities (US-05, S-04), all fermented in individual 5L buckets.

Some would say it's a mistake to mix all of those experiments, but none of them actually get in the way of the others, and I'm a bit impatient

I need to stop complaining about chaff in my bags of grain, and whining if a yeast I want wont be in stock for a few weeks. First world problems. Have fun with your pro-grade grains, I know you will.

 

[PintoBean]

Officially opened my brewery. Beat that!

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[FatDragon]

I need to stop complaining about chaff in my bags of grain, and whining if a yeast I want wont be in stock for a few weeks. First world problems. Have fun with your pro-grade grains, I know you will.

It's not all that bad - my regular grain is super cheap, and since I don't have a ton of space, sticking with dry yeast works out pretty well.

I was intrigued by the color of the Vienna SMaSH wort, it came out darker than I had expected. I also ended up with a ton of cold break, making me wish I had used kettle finings. I stopped using whirlfloc a couple batches ago when I had thick kettle trub almost to the one-gallon mark in a brew and ended up going to primary a few liters short of my goal, but this time around, an extra liter or two in the boil and whirlfloc or irish moss would have been helpful.

 

[blake_park]

I brewed a hefeweizen kit with WLP300 as my yeast yesterday. Woke up this morning, checked it, and had to throw on an emergency blowoff.


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[Trippel-A]

I don't know if it's something I "did" but I just realized that the techniques for good pour-over coffee are nearly identical to the techniques for fly sparging, but at a smaller scale.

 

[blake_park]

I brewed a hefeweizen kit with WLP300 as my yeast yesterday. Woke up this morning, checked it, and had to throw on an emergency blowoff.


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[unionrdr]

Ordered a couple AE kits from More Beer for summer BBQ pairing. Should have my Irish Red & ESB kits by next Saturday. I hope they get here a bit early so I can brew Saturday morning! After not being able to order any brewing stuff since 11/25,I'm ready to break in my new fermenter as well as get one of the others going too! :rockin: NOW I got something to celebrate with those two IPA brands later...

 

[tripplehazzard]

Cleaned and sanatized bottles .Bottled up my bourbon vanilla oak aged ris!made a starter for this wheat beer im doing on Monday... o and boxed up my emaw going out Monday

 

[unionrdr]

Are emaws anything like them ornery golf critters? After ya give'em both barrels,ya gotta beat'em to death with that funny lookin' stick...

 

[brewbama]

I marked my batch sparge measuring stick. I put a notch at each gallon: 1-8 gals. I also picked up some iodine tincture at the CVS to get a conversion indication.

I'll move my last extract brew out of the primary this evening and clean up.

I think I am about ready for my first all grain brew day tomorrow.


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[gometz]

Cleaned bottles. How to bottle my Helles tomorrow, then transfer my kolsch to secondary and finally bottle my funky kolsch

 

[plath]

Bottles soaking now. Hoping to bottle my MB mod this weekend and possibly brew a gallon of the the 15 min cascade pale ale.


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[ballsy]

Soaking two kegs in oxyfree, dropped my black IPA bucket into the keezer to cold crash. will t-fer to keg Sunday...if lucky it mayyyyy be ready to drink by Easter weekend.

 

[FatDragon]

Watched blow-off bubbles from the only one of my four 5L fermenters with a good seal around the grommet, and was reminded why I shouldn't use extremely strongly-scented Chinese liquor for a blowoff bowl.

I'm also considering buying some oak for my bulk-aging RIS. If I do, I'll probably have to buy a third pickling jar and some kind of CO2 dispenser like one of those mini bike pumps. Split the batch into the pickling jars, fill the headspace with CO2 from the pump, and oak half of the batch.