You gonna reuse that? Or, is it a one time thing? Been thinking about buying one but idk I could justify a barrel for one use.
This is my second time using it actually. I just fill it with boiling hot water from my Homebrew setup, let it sit for a couple hours, dump it, and then put the next liquor in there that I want to treat it with and let it sit!You gonna reuse that? Or, is it a one time thing? Been thinking about buying one but idk I could justify a barrel for one use.
From one of my top ten favorite movies of all time!brewed a batch with damn near 1lb of hops, 4.5ozs 60, 8ozs 20....don't know how it'll turn out. but, for some reason, as chance would have it, this came on the radio as i was thinking of what to say i did for beer today!
(it started bubbling after like 10 minutes of pitching the yeast, so... )
From one of my top ten favorite movies of all time!
Guys and Dolls. A classic. Frank Sinatra & Marlon Brando as small-time gangsters.@seatazzz now i've seen bed knobs and broomsticks, marry poppins, watched francis the talking mule....and you're killing me because i want to know the name of the movie!!
(and as an after party to my brew day yesterday, i pulled the stove top off and took it out back hosed it down sprayed it with oven cleaner. and then hosed again, with some light brushing...now my stove has recovered from that boil over....nothing like a 10 gallon boil over on a kitchen stove, but i've made clean up stream lined. And easy!)
So I got impatient and decided to go for lower ABV and more beer. It started ripping away the moment fresh wort was introduced, so all I really did today was sniff an airlock.Moved the regular stout into a keg and am brewing the Imperial Stout right now to go on top of the yeast cake. I keep topping it off with drippings from the mash tun, I mean, the leftovers are 1.078! How can I let them go to waste! So the brew day is extended by about 2 hours so I can evaporate off enough water to hit my target of about 10%+ ABV.
EDIT: In about 5.5G total finished volume.
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I think it'll be a winner. The first runnings were eye-opening and got me thinking about a US adjunct dopplebock...something i'd want to try now! lol
Now I'll be the first to admit, I'm no know all beer god from the realm of BeerVana..but I just can't wrap my head around how you could possibly brew a doppelbock from adjuncts...???I'm sure it's possible and I'm not doubting your 37 chambers brewing mastery Oh great and terrible clown face from....something scary...I think it'll be a winner. The first runnings were eye-opening and got me thinking about a US adjunct dopplebock...
Anyway, it's a simple enough beer. It's just the Panther Piss adjunct package (3lbs of 6-row, 2lbs corn, 1lb of rice) plus a 3:2 ratio of Vienna to Munich to hit 1.055, 4oz of Midnight wheat for color and a hint of roast. Boil 90, Clusters at 60, 20 and 10, big Hallertau addition at 0.
It was one of those beers that's great out of the MT and gets better out of the BK. It's going to be great.
throw on some lipstick, put on a Halloween wig and label it Camonickaa.....??I found a competition I wanted to enter so I bottled the requested number of bottles for each style I intended to submit, only to realize, as I was going through the registration process, the competition is for females only. I put 2+2 together after I gave the name of the contest a little more thought and the very low number of paid entries for it since it’s only a couple weeks away. “Queen of Beers” should have been my first clue. It was right there in the rules… I just glossed over it. It does say “female identified”, so there’s that.
Oh well, I guess I’ve got some bottled beer ready if I find myself going to a BYOB function sometime soon.
Ladies, there’s still time if you hurry if you want to enter.
My Panther Piss series of beers was sparked by gaining access to some translations of mid-19th Century brewing logs from the Midwest (a time when a German language newspaper had the highest circulation of any in the area). Prior to this, I had always assumed that corn and rice were used as cost-saving adjuncts. These records, however, indicated that the German brewers in the Midwest were, instead, trying to come to terms with domestic 6-row malt and make a clear lager beer by using the German tradition of adjunct brewing to tame the high protein levels of 6-row malt. Fascinating stuff!Now I'll be the first to admit, I'm no know all beer god from the realm of BeerVana..but I just can't wrap my head around how you could possibly brew a doppelbock from adjuncts...???I'm sure it's possible and I'm not doubting your 37 chambers brewing mastery Oh great and terrible clown face from....something scary...
Yeah it’s an olllld house but very well insulated actually. Drafty with some big windows but just to the right of my kettle is a door leading to an unheated screened in porch and it’s crazy how well the brew room stays warm. I went to this from a completely unheated basement. I’ll miss being able to lager super easily on the winters, but I have a plan for that.Nice brew space!
I'll bet that with exterior walls that thick, you have serious insulation for the MN climate.