What I did for beer today

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earachemyeye69

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Keged the Dongguan Kveik ale, cleaned a fermenter, finished the chiller system. Drank a glass of Dongguan lager, gave away a bag of
 

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leedspointbrew

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First ever double brewday yesterday : Old Jabberwakai Motueka Pils and a 2-gal hefeweizen extract kit that I'm hoping to add some grapefruit to in secondary and end up with something like Schofferhoffer.
 

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seatazzz

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Brewing up another batch of my award-winning (yes I am damned proud of it) Citra/Sabro IPA; on a whim I'm going to ferment it on Lutra because I have some lovely slurry in the fridge, and I want to see what it does. And ordered four new taps/shanks for the kegerator; the ones I have on it now are cobbled together from my previous kegerators, and need replacing. This purchase brought to me by actually winning at the local native casino yesterday, which will also allow me to replenish the grain bins after work tomorrow. Also kegged off the Munich Helles I brewed 2 weeks ago, fermented on some proven Imperial Urkel yeast, busy day in the brewery today.
 

Elric

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Why not just use a spunding valve?
Don't even need a spunding valve. I have corny posts installed on a fermonster lid and I frequently just connect a bubbler off of a disconnect when fermenting. I just use a small bit of tubing (x2) and an elbow joint connector to have the bubbler pointed up.
 
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Moved the Blackberry Cider out of the barrel and into a keg for carbonation. After giving that barrel a rinse, a Blackberry/Sauvignon Blanc Wine went into it. Put the Wild-Fermented Passionfruit Cider into the Rum Barrel. Tasted the Imperial Stout that is in the Bourbon Barrel, topped it off with the stout that is on tap. Note to self: let the beer degas before you use it to top off the barrel! That was a god-awful foamy mess!
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seatazzz

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Installed the new taps on the kegerator; and promised myself I would disassemble them once a month and clean them good. The old ones were quite nasty. Next up on the DIY agenda; I have just enough evabarrier line left (and space) to add the 5th tap, and one of the old taps is salvageable for it. Just need the duotights for it. Husband says I'm crazy; FIVE taps??? Variety, baby!! Also means I can brew more.

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ba-brewer

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Was trying to brew my first munich dunkel today but goofed up and ended up missing my expected gravity by a mile. Was hoping for 2.5gal of 1050 but got 3gal of 1042, thought about reboiling for a second. May not fit the guidelines but will still be beer. Thinking it was due to a weak boil off and/or too much sparge water.
 

seatazzz

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Did my first ever after-work brew today. Since I started doing BIAB my brewday has gone from 5+ hours to under 4; tonight I got everything done (granted I milled some of the grain last night) including cleaning, in 3 hours. And I did only mash for 30 minutes, but got pretty much the same preboil gravity I've gotten previously with mashing for 60 minutes. Being able to knock out a brew, and still have time for dinner and bed on time, is very nice.
 

grampamark

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Pulled gravity samples of the Wheat APA and Blonde Ale that I brewed earlier this month. It’s hard to get two hydrometers to stop in the frame at the same time and even harder to get the camera to focus on both at once. :cool: The kegerator is full so these will go in cold storage until a keg kicks.
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Pulled gravity samples of the Wheat APA and Blonde Ale that I brewed earlier this month. It’s hard to get two hydrometers to stop in the frame at the same time and even harder to get the camera to focus on both at once. :cool: The kegerator is full so these will go in cold storage until a keg kicks.
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Wow, you have two unbroken hydrometers? Total Pro.
 

Elric

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Christened the new space by brewing a porter. This so much easier than brewing in the kitchen (really, who installs carpet in a kitchen?).

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People who install carpet in kitchens need to have their heads examined. On a similar note, I also seriously question the US habit of wearing shoes inside a house….
 

Imhoppy

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Added my special tincture to 5 gallons of Mexican (Extra) Hot Chocolate Stout (all-grain) to the fermenter after 14 days since brew day. The tincture was 4 oz. cocoa nibs, 20 grams finely-diced habaneros (no seeds), and 6 oz. of Reyka (small batch vodka hand crafted in Iceland), that soaked 24 hours in the refrigerator. Recipe called for serrano peppers, but I wanted to kick it up a notch or two. Tincture aroma and sample taste was outstanding, too. Mmmmm can't wait to drink the final product!

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BrewZer

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Nothing… today was supposed to be a brew day. Instead, I’m under the weather with body aches and a weapons-grade headache. So… instead of working on a decoction mashed Munich Dunkel, I’m on the couch napping, pouting and feeling sorry for myself 🤨
Don't forget a glass or two of an all-natural anesthetic loaded with B-vitamins...
 

leedspointbrew

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Racked my Jabberwakai Motueka Pils to secondary. Built a Ferroday grain mill - lots of tiny screws and bolts manipulated with fat fingers, but it's together. Thinking of the grain bill that I'm going crush with it.
Racking my hefe over blueberries tomorrow.
 

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leedspointbrew

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Here's the Blueberry hefe (2 lbs of frozen santized berries). Hoping for the best; it's my wife's birthday beer. Was supposed to do it tomorrow, did it tonight instead.
 

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loganklaas

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Dumped the trub jars on both my Catalysts. I also found a kegerator on Craigslist for $100 with the CO2 bottle. I cleaned it up pretty good. If it holds a good cool temperature, I’ll convert it from a single tap to a dual tap, replace lines, etc. Worst case scenario is I got a full CO2 bottle out of it. I already have a dual tap kegerator, but you can’t have too many, right? 😁
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