What I did for beer today

[seanjwalker1]

3rd day of diacetyl rest for Orange spice Amber ale cold fermented. Will be returning the brass NPT connectors that were supposed to be stainless steel, and will be replacing plastic head on my Mark II brew pump with stainless steel head.

 

[catdaddy66]

Continuing to keep my barleywine at appropriate temps. After I had a brain bubble and underpitched the yeast 8 days ago I saw full krausen (~1") at 36 hours. It has remained and I will keep at 64-65° for another 2-3 days before raising the temp to 70° for a diacetyl rest.

Oh, and tonight I will add my pepper and oak chip vodka tincture to my smoked porter and hope to bottle that in 7-10 days.

 

[seatazzz]

New grain mill got one hell of a workout on NYE. Long story short; boss' supplier screwed up and didn't mill the 16 bags of grain that got delivered last week (and we didn't find out until we were opening them prior to mashing in on Sunday). Fortunately he had 7 milled bags in stock so that brewday went well...fast forward to NYE. Just about to settle into some serious sampling of what I have on tap and get a frantic call; his mill is DOA, can I bring my new little mill to the taproom? That little beast chewed through 330lbs of two row in about 2 hours. And some of that was hand-cranking until one of his regulars brought a corded drill to help us out. Glad I was able to help him out, and if his supplier makes it right by replacing the unmilled bags, I get a bag of unmilled grain to play with.

 

[aharri1]

Finally got a decent regulator!!

 

[bobeer]

I managed to kick a keg of APA today so I can get a fresh IPA on tap. It was tough work but sometimes you have to take one for the team.

 

[JAReeves]

Added some honey and brown sugar to my imperial stout second runnings from Jan 1. Boiled it down like hell so now I have an American Stout also.

At some point I have to bottle some of this stuff...

 

[jaymosbeershack]

Kegged a batch of rye pale ale. Cleaned the feementer. Write a recipe for a strawberry milkshake. And went to a homebrew club meeting.

 

[seanjwalker1]

Had to send my 2nd pair of npt connectors back to Amazon, this time they sent me monster 1/2-150! I think Amazon is in cahoots with my wife, attempting to keep me from doing a test run on my brew pump, thus impeding my God given American right as a home Brewer on the path to becoming a Master Mad Zymurgyst! Fermentationalist party members of the world unite!

 

[catdaddy66]

Added a cream ale recipe to my "to brew" queue... Gotta get the 'house' ales back in the rotation!

 

[jaymosbeershack]

I woke up early and brewed a 6 gallon batch of brut ipa. Should end up right at 7%. Im going to split it and do 3 gallons with peach and 3 gallons with blackberry.

 

[mullet6577]

I don't like wasting good stickers on things that may have to be replaced. Beer fridge/hop freezer was looking a little empty. Turned these into magnets so they can be reused in the future. A couple I had, most are from @pshankstar from the last FotD. Still have a few more to make. Any new stickers I get will be made magnets because....why not

 

[seanjwalker1]

I don't like wasting good stickers on things that may have to be replaced. Beer fridge/hop freezer was looking a little empty. Turned these into magnets so they can be reused in the future. A couple I had, most are from @pshankstar from the last FotD. Still have a few more to make. Any new stickers I get will be made magnets because....why notView attachment 605766

That's how you do it.. Improvise, overcome, adapt

 

[pshankstar]

I may not have a fancy keg and fermenter washer like @TBC but it works! Haha
Kegging some beers and cleaning fermenters today.
Then taking down the outside Christmas lights.

 

[catdaddy66]

Ran to the LHBS and bought 55# of Swaen 2-row malt, a few ozs of high alpha hops (warrior and nugget) and a couple 1# bags of Simplicity golden syrup.

 

[jiMithing83]

View attachment 605820
I may not have a fancy keg and fermenter washer like @TBC but it works! Haha
Kegging some beers and cleaning fermenters today.
Then taking down the outside Christmas lights.

Where did you get that orange "lid"? This is my kind of setup...

 

[pshankstar]

Where did you get that orange "lid"? This is my kind of setup...

It’s from a Home Depot bucket. [emoji6]

 

[helterscelter]

Pressure canned 10 quarts of starter wort. They are all at around 1.095 so I should be able to open top of with distilled water and throw yeast in. Plenty enough for a whole year-ish of brews.

 

[mullet6577]

View attachment 605820
I may not have a fancy keg and fermenter washer like @TBC but it works! Haha
Kegging some beers and cleaning fermenters today.
Then taking down the outside Christmas lights.

That's one of my next projects. I HATE cleaning kegs and carboys

 

[pshankstar]

That's one of my next projects. I HATE cleaning kegs and carboys

I love it! One of the best DIY projects I’ve done that I feel is priceless.

I run it for 15 minutes with cleaner and then another 15 minutes with hot water. Sometimes it requires some scrubbing but it’s minimal, more like wiping off some spots.

 

[JAReeves]

Pressure canned 10 quarts of starter wort. They are all at around 1.095 so I should be able to open top of with distilled water and throw yeast in. Plenty enough for a whole year-ish of brews.

View attachment 605841

I have seen quite a few people doing this, and I can my own fruit preserves, so I understand the process.

1. How much RO water do you add to 1qt of 1.095 wort in order to make it a yeast starter? I see several references to 1.040 starters. I imagine this makes your yeast starter 2 qts?

2. How large of a batch are you brewing with a yeast starter of that size?

3. How long are you able to keep sterilized wort at room temp, or do you keep these in the back of the refrigerator until ready to use?

Awesome post, thank you for the info!

SWMBO still on board with the "hobby."

 

[helterscelter]

I have seen quite a few people doing this, and I can my own fruit preserves, so I understand the process.

1. How much RO water do you add to 1qt of 1.095 wort in order to make it a yeast starter? I see several references to 1.040 starters. I imagine this makes your yeast starter 2 qts?

2. How large of a batch are you brewing with a yeast starter of that size?

3. How long are you able to keep sterilized wort at room temp, or do you keep these in the back of the refrigerator until ready to use?

Awesome post, thank you for the info!

View attachment 605883

SWMBO still on board with the "hobby."

I put approximately 190g lme with about 800ml water. Some better measured than others. At 1.095 I'd need to about 1.3qt to get down to 1.040. I was trying as close as possible to get a 2l starter this gets me pretty close. Had I measured better if be a lot closer.

I typically Brew 10g batches. Depending on the Brew I do a 2l or a 4l starter.

Since these are pressure canned at 15psi they are completely sterile and sealed. I should be able to keep these at room temperature for a year or two. If you don't pressure can at 15psi you can't trust them for long. I honestly have been thinking about doing this for a very long time, and wouldn't even attempt it without a pressure canner. Wort is a perfect medium for botchulism.

 

[gromitdj]

Pressure canned 10 quarts of starter wort. They are all at around 1.095 so I should be able to open top of with distilled water and throw yeast in. Plenty enough for a whole year-ish of brews.

I put approximately 190g lme with about 800ml water. Some better measured than others. At 1.095 I'd need to about 1.3qt to get down to 1.040. I was trying as close as possible to get a 2l starter this gets me pretty close. Had I measured better if be a lot closer.

I typically Brew 10g batches. Depending on the Brew I do a 2l or a 4l starter.

Since these are pressure canned at 15psi they are completely sterile and sealed. I should be able to keep these at room temperature for a year or two. If you don't pressure can at 15psi you can't trust them for long. I honestly have been thinking about doing this for a very long time, and wouldn't even attempt it without a pressure canner. Wort is a perfect medium for botchulism.

This is pretty much exactly what I do. But instead I do mine from an all-grain batch. A whole year's worth of starter costs me about $15.00 and 1 brew day.

 

[brewcat]

Need to pull the yeast off the stir plate and then mill for tomorrow's brew. Right now drinking a brown I just tapped.

 

[orionol73]

Cut a hole in my kettle for a ball valve!

 

[Phildo253]

Cleaned, rinsed, sanitized and assembled 5 kegs, so that they are ready to go when my beer is done fermenting.

 

[MT's AZ Ale Haus]

Hoppy Brew Day [emoji482]

Cooking up 6.5 gallons of
"SUPER BLONDE 53"

Just in time for Kick Off!

 

[MT's AZ Ale Haus]

Hoppy Brew Day [emoji482]

Cooking up 6.5 gallons of
"SUPER BLONDE 53"

Just in time for Kick Off!View attachment 605962

Nailed my OG at 1.052,
Now the US-05 needs to eat lots of sugar

 

[Cavpilot2000]

What I did for beer today:

I gave a few beers a stay of execution and switched to whiskey for the night.

 

[seatazzz]

Spent the morning working for the boss at the brewery and worrying about my babies in my ferment fridge; huge windstorm last night, power went out at 1:30 this morning and just came back on at 3:15pm. The one I brewed yesterday got up to 75 per the fermometer, but it had a super fast start yesterday at 66 and should be ok....I hope. It's coming down now, gotta love that new dual controller. The other one in there is mostly done and just got a d-rest a bit early. New one's name is now Smashin' Hot Southern Passion.

 

[fourfarthing]

Cleaned...