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What I did for beer today

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Elric

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The Yeast for the Dubbel I brewed was a beast and I already reached full attenuation so I bottled that this morning. Had some errands to run in the afternoon and when I got back brewed up a small 1 gallon batch of a double IPA to use some falconers flight hops I have had sitting around for a while.
 
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Got a brew day in, made a Maris Otter-Azacca SMaSH. Last time I did this, I drank 5 gallons in a week. It was tasty! I hope that I managed to eliminate the infection that killed my last two brews, wherever it might have been in the process. Spent a lot of time today in between the brewing steps cleaning, boiling, and cleaning some more.
 

aharri1

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Are you bretting it?
Not this time. Using my 3 yeast blend I came up with of wyeast 3711, 3724, and metschnikowia reukaufii wildflower yeast. I do have a fantome bottle I grew yeast in that I plan to do because it has brett. I need to buy some hoses and a fermenter for brett only though to be on the safe side for next time !
 

day_trippr

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Got into the brew rig pulling ball valves and pump heads for inspection and cleaning as needed. Valves (so many valves!) were all in great shape, and while the hlt pump was pristine inside, the wort pump head needed some cleaning - and I doubt that thrust washer would have made it through the next brew day. Definitely got my money's worth out of it though :D

thrustwasher.jpg


[edit] Also filled a pair of propane tanks, gave my Hopblocker the hot PBW treatment, got a big 1056 starter going...and poured a pale ale :)

1056_25feb2021.jpg
 
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seatazzz

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We were planning to have friends over this weekend but it fell through last minute; before we cancelled I did something that might have turned out stupid. Brewed a WF lager last Saturday, and with the pipeline being low for guests to sample, kegged it after SIX days in the fermenter. Yes, six. Was drinking a bit Thursday night during kegging so really didn't think it through, didn't test for FG or even taste it. Just pulled a well-carbonated (and slightly hazy from gunk) sample, and it tastes just fine, no different from the last one that sat in the fermenter for 2 weeks. Next up for the taster glass is the El Dorado IPA I did two weeks ago; that one I DID taste, didn't get a very good impression of it but eager to see what carbonation did.
 

Staticsouls

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Tapped my mini fridge today. I was using picnic taps since I sold my old keezer build, but they all broke this week. I guess they only last about 3 years and countless brews hahaha. I had some shiny taps laying around so I plugged them one into my fridge and now I got cold beer right outside my front door next to my bbq!
 

Imhoppy

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Ordered a "life-time" supply of o-rings from McMaster-Carr for my four ball-lock kegs.

1. Dip Tube: X-Profile, Oil-Resistant, Buna-N O-Ring, Black, 1 pack of 100, 3/32" Fractional Width, Dash Number 109, 90025K368. $7.78

2. Gas Post: High-Temperature, High-Purity Silicone O-Ring, Red,1 pack of 50, 3/32" Fractional Width, Dash Number 111, 9396K24. $9.09

3. Liquid Post: Oil-Resistant, Buna-N O-Ring, Black, 1 pack of 100, 3/32" Fractional Width, Dash Number 111, 9452K23. $2.78

4. Lid: Oil-Resistant, Buna-N O-Ring, Black, 1 pack of 10, 1/4" Fractional Width, Dash Number 417, 9452K218. $14.23

Total $33.88, not including shipping and tax.
 
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Yesterday, moved the Azacca SMaSH to a keg and dry hop. Taster was delicious, should come in about 4.5%. The last 2-5 gallons I brewed had nasty infections, and after cleaning everything, I think I can ID it as having been in the fermenter somewhere (thank you to everyone who helped me Find the Bug!); learning to take apart and clean ball valves was a good thing.

Also brewed a Hop Leftovers APA to drop onto the freed-up yeast cake. It was humming along like a machine gun in 15 minutes! For bittering: Comet, Galena, Saaz; For flavor: Mt. Hood, Willamette; For aroma: Azacca, El Dorado, Huell Melon, Sterling. I'm hoping for another unicorn, but I'll take a pegasus.
 

Elric

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Kegged my small batch (1 gallon) double ipa today. Glad it was a small batch as my brilliant plan for containing the hop matter didn't work out and my transfer clogged almost right away and I went from closed transfer to purged keg to probably the most oxygenated transfer I've had since I started brewing a year ago. I'll just have to drink it all quickly before oxidation takes too much of a toll on it. Also back to my old methods of dryhopping!
 

kmarkstevens

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Pitched Darkness into my Irish Dry Oatmeal Stout, and it's happily fermenting away.

Ordered 10# chevalier mailt last friday from Houston. Nice brewshop folks with a good price on the gains, but called to let me know the shipping rates was for local to the area. Guy then called around and found shipping that was only slightly more expensive than then grain cost. :eek: I went for it anyway since a) I really want to try this heritage English grain and b) all the other sources I've found were about 2x what I'm paying now. Planning to brew a straight chevalier malt bill at 154F, 1040 OG, First Gold hops and see how it comes out. If feeling ambitious, I'll do a maris otter equivalent for a SMASH off.
 

TheDudeLebowski

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What I did for beer over the weekend. I've been putting in a lot of hours at work so i took a scenic drive up to Vermont. I had gotten into AG just before the NE hazy explosion. Mill, pumps and connections. Not having a brewstand was a pita and the availability of fresh brews put it on hold.

Got a great deal in the for sale forum and she's found a forever home. Great brews and bbq too. I was doing some good stouts and lagers at the end. Ready to start up again
IMG_20210226_162225.jpg
IMG_20210226_125907.jpg
 

NewJersey

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Yesterday, moved the Azacca SMaSH to a keg and dry hop. Taster was delicious, should come in about 4.5%. The last 2-5 gallons I brewed had nasty infections, and after cleaning everything, I think I can ID it as having been in the fermenter somewhere (thank you to everyone who helped me Find the Bug!); learning to take apart and clean ball valves was a good thing.

Also brewed a Hop Leftovers APA to drop onto the freed-up yeast cake. It was humming along like a machine gun in 15 minutes! For bittering: Comet, Galena, Saaz; For flavor: Mt. Hood, Willamette; For aroma: Azacca, El Dorado, Huell Melon, Sterling. I'm hoping for another unicorn, but I'll take a pegasus.
I've never had any luck using more than 3 or maybe 4 different hops max.
Hope it turns out well.

I dry hopped my golden promise/rye west coast ipa today. Love being able to do o2 free dry hops. Gonna do another in 3 days.
 
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