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Found a great British Pub that does an excellent Full English on Sunday
What I did for beer today
- Thread starter iaefebs
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Say what you want about British cuisine; they know how to do the most important meal of the day!
Having a brew day today. Amber. Second hop addition goes in 15 minutes.
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Racked my first beer in probably 3-4 months or so. First time w/the 6G Torpedo.
Was going to boil some DME to feed my yeast starter stepped outside and forgot all about it.
BrewMan13
Whole Nother Level Brewing
Couple days ago, packed up a couple entries to mail to competitions (really need to streamline this process...). Yesterday kicked an IPA, and put the smoked porter on. Also tasted all of the in process wild ales. VERY pleased with the gueuze style blend that is 3.5 years in the making. The others are a bit lacking, as the wild culture seems to be domesticating over the generations and they have virtually no sourness at all. One is also developing an off flavor (not sure if autolysis or something else); so I'm guessing I don't need to give these a year to mature anymore.
Edited: Your invert sugar goes to 11?
I think we need to move that up to an even #50 lol.
I actually thought about scraping it up and using it in an ale.
I was reading a book on old British brewing practices and there was something about caramelizing the sugar all the way down and then setting it on fire as well. It was a way of getting roast malt/caramel malt flavors from a time when malt wasn't readily available, so, YMMV.
My last porter was brewed with all base malts. I took 2 gallons of the first runnings and boiled down to a syrup. Got all my color and caramel flavors from this process. I will do it again in the future.
Yeah I made some #2 invert sugar not long ago for some British ale recipes (currently fermenting a 1943 Boddington's IP). Can't wait until this batch is done fermenting to try it.
Can't go wrong with a little twang!
DannyBoy270
I Drink and I Know Sh*t...
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Finally kegged my DIPA 
Don’t do that!
Wables
Well-Known Member
Hung the last of the drywall in my basement brewery tonight. I’ll mud this weekend but can’t sand for a while. Wife has COVID so I’m sleeping in a hammock in the basement brewery…don’t want to sand mud while I’m sleeping there. Also finished developing a new IPA recipe for Saturday.
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why not? If the reduced invert doesn't taste nasty, the resulting beer should be at least drinkable.There's only one way to find out! Might be a new brewing flavor hack.
Kegged my last Best bitter and Oatmeal stout, also brewed a Golden ale.
i saw you corrected to only 1/4 full, so probably not it, but it is october. so i'll just say temp effects the HP gauge...if it's cold it could be full and only read 500psi...
not sure if you knew that, so i thought i'd toss it out there.
Last night I kegged my Rye IPA, I wasn’t happy with the aroma from the first dry hop, it wasn’t present enough, so I threw in another 4 oz of hops into the keg.
Tried out my Quick Carb for the first time, not sure if it did it’s job or not. I’ll pour a pint after work today and see how fizzy it is.
Tried out my Quick Carb for the first time, not sure if it did it’s job or not. I’ll pour a pint after work today and see how fizzy it is.
What kind of chalkboard paint did you use for this? I'm reading a lot of them aren't good for liquid chalk pens. I bought some tap handles with a chalk board surface and the liquid pens are basically permanent on that surface. I literally scrubbed off the blackboard surface trying to clean off the beer name i had on there...
I used this stuff-
It’s easy to clean with just a little glass cleaner on a rag. I haven’t seen any sign of it fading or rubbing off after more than 6 months.
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Not cold. I keep my co2 tank on the outside of the kegerator, never had a problem. The tank itself was freezing cold after the fill. I need to get a scale so I can start weighing it.
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Bought a 6 pk of Shiner Holiday cheer, 1st Xmas beer I've seen on the shelf this year, even though I plan on making a Xmas beer next month. Normally, I complain about the commercialism of the holiday being shoved down our collective consumer throats before Halloween has even had a chance..but not this time..gotta make exceptions..at least in the realm of beer 
I use Chalk Ink on my chalk board, chalk tap handles and box fridge (keezer) tops. I use Artista Pro markers for markings I don't want to easily come off (i.e. with water; they DO come off very well with acetate, though, if needed). I use their Wet Wipe pens for markings which will change (e.g. beer names). The two work well together and on everything I've tried them with. And infinitely better than actual chalk!
I kicked the keg on my favorite beer I've brewed to date: Screaming Eagle Belgian Pale Ale. Now I haz the sads.
Then I stepped outside and found on my doorstep a package from Atlantic Brew Supply with the ingredients for my next few brews, and things are looking up!
Then I stepped outside and found on my doorstep a package from Atlantic Brew Supply with the ingredients for my next few brews, and things are looking up!
Preparing to rack almost done Nut Brown to a pin. My first “real” cask ale. Yes I know that many UK breweries now let it finish and often condition the ale before casking good for consistency. Prep included shopping for a rubber mallet too.
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Made my signature Altbier, #29, today. It began as an Alaskan Amber clone, as my first brewed recipe back in 2013. It has become a much drier "Northern Altbier" due to taste preference. Today's hydrometer sample:
And now for a few comments:
Dude, do yourself a big favor and please read some beginning brew books before you try the advanced procedures of Mashing A Stovetop.
Sorry. It's frippin October. This is just wrong. So. Very. Wrong.
October, pre-Halloween, you are supposed to buy Hobgobblin.
Ok. So that's one man's opinion.
Carry on.
And now for a few comments:
Dude, do yourself a big favor and please read some beginning brew books before you try the advanced procedures of Mashing A Stovetop.
Sorry. It's frippin October. This is just wrong. So. Very. Wrong.
October, pre-Halloween, you are supposed to buy Hobgobblin.
Ok. So that's one man's opinion.
Carry on.
I'm minding my own business, about ready to add the first decoction back to the mash, when this b-----d crashes kamikaze style into my decoction.
At least it had the decency to float, so I didn't have to dig around in the pot looking for it.
At least it had the decency to float, so I didn't have to dig around in the pot looking for it.
This is where it used to call home.
It's new this summer, we left it alone since it's out of our way, and I understand the yellow jackets can be beneficial.
The nest is about the size of a basketball, and I took the photo from about 15' away. That's the closest I'm ever going to get to it.
It's new this summer, we left it alone since it's out of our way, and I understand the yellow jackets can be beneficial.
The nest is about the size of a basketball, and I took the photo from about 15' away. That's the closest I'm ever going to get to it.
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And I agree whole heartedly...but like I said..one must make exceptions...when it comes to beer...far be it from me to criticize a holiday beer no matter what month it is!!!
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Reworking my old keg fridge. Just getting back into homebrewing after a hiatus of really 20 years. Started brewing way back in mid 80's when it was still illegal in MS. Stopped about 2005, just too busy at work. Then moved and traveled and then way too busy. Brewed maybe twice each time I moved, old system too time consuming, 6 hour brews.
Got an anvil foundry recently, setting up my kegs and fridge. (glad I held onto a few kegs, wish I hadn't sold a half dozen a few years ago).
Fridge has just been sitting, ordered and got in my faucet tower today. Dual faucets. I drilled and installed the tower, removed the two old faucets and through the door pipes(stupid place to put the faucets.) 3d printed a pair of fittings so I can run the co2 line through one of the door holes. Now that works and seales them up good. Now to let the beer carbonate and get another batch going.
Got an anvil foundry recently, setting up my kegs and fridge. (glad I held onto a few kegs, wish I hadn't sold a half dozen a few years ago).
Fridge has just been sitting, ordered and got in my faucet tower today. Dual faucets. I drilled and installed the tower, removed the two old faucets and through the door pipes(stupid place to put the faucets.) 3d printed a pair of fittings so I can run the co2 line through one of the door holes. Now that works and seales them up good. Now to let the beer carbonate and get another batch going.
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Welcome back!
It does affect pressure, but not that severely unless almost at freezing. Here is a handy chart for CO2 vapor pressure at different temperatures. You have to convert from °C to °F if necessary.
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Just hit the button on the Tapcooler Beer valve keg connector, so I can bottle from the taps or directly from the keg. Gonna need a 3-4 multi gas connector and some more gas line. Still had $35 left on the gift card balance so only cost me an additional $6.69. Not bad
Just brewed up an Altbier. I absolutely love the style. If you're familiar with Long Trail, then you know they love German beer. They started making craft beer in VT in 1989, and their house ale is a German-style altbier. I've been drinking it while camping and ice fishing for over 20 years! It's crisp, clean and full of flavor.
According to Brewers friend:
Pils 65.3%
Munich 1 16.3%
Aromatic 6.1%
Carafa Special Type III 2%
Caramunich Type 3 4.1%
Caramunich Type 2 6.1%
WLP036 White Labs Dusseldorf. White Labs says 65-69F, but I've seen award winners fermented 60-62F. Long Trail said go warmer, for the esters. Big starter.
OG 1.054
Hoping for an FG 1.015ish
I started fermentation at 65. It was cranking in 5 hours. Just lowered to 62, but wondering if I should turn it back up. I want a quick violent fermentation.
According to Brewers friend:
Pils 65.3%
Munich 1 16.3%
Aromatic 6.1%
Carafa Special Type III 2%
Caramunich Type 3 4.1%
Caramunich Type 2 6.1%
WLP036 White Labs Dusseldorf. White Labs says 65-69F, but I've seen award winners fermented 60-62F. Long Trail said go warmer, for the esters. Big starter.
OG 1.054
Hoping for an FG 1.015ish
I started fermentation at 65. It was cranking in 5 hours. Just lowered to 62, but wondering if I should turn it back up. I want a quick violent fermentation.
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