bracconiere
Jolly Alcoholic - In Remembrance 2023
i walked 4 blocks....
What I did for beer today
- Thread starter iaefebs
- Start date
Help Support Homebrew Talk:
Set up my induction burners for tomorrow’s brew day. Prepped the grain and water so that tomorrow has time-room for learning how all the new stuff is going to work. Moved the propane and propane burner into the shed where it can collect dust and spiders until I decide I don’t need them anymore.
bracconiere
Jolly Alcoholic - In Remembrance 2023
If you lose power in the middle of a boil you be happy to it is collecting spider webs.
I have been brewing electric for a few years, I dont miss having to worry about if I have enough propane or not.
I seen you are planning to do a "Big brew day" brew, which beer do you plan to brew? I am planning to do half size batch of Janet's brown.
I am making 5G of NZ Pale Ale. Nelson Sauvin, Motueka, and Kohatu. Maris Otter base. Should be a good day.
- Joined
- Feb 19, 2017
- Messages
- 979
- Reaction score
- 1,238
Did a quick stop at White Labs San Diego this afternoon on the way to see family. They did have a fridge with their standard yeasts and the seasonal releases. Got the bartender to check inside the lab, but alas, did not have the WLP022 Essex Ale nor the WLP038 Manchester. Bummer. (A few years ago I did the same thing and they were able to scrounge up the vault WLP085 English Ale blend.) I'm trying to reduce my yeast library and not increase it except for a couple on my wish list. That said, I grabbed the seasonal WLP775 English Cider yeast just 'cause I was there.
Below is what was on tap. For the Dark Lager, I preferred the German Lager Yeast but could barely tell the difference. For the Hefe, WLP300 had more bubble gum and a bit more flavor than the WLP380. I grabbed a crowler of the 96 yeast strain Frankenstout. Gave it to my brother in law, and we ended up not cracking that open.
Below is what was on tap. For the Dark Lager, I preferred the German Lager Yeast but could barely tell the difference. For the Hefe, WLP300 had more bubble gum and a bit more flavor than the WLP380. I grabbed a crowler of the 96 yeast strain Frankenstout. Gave it to my brother in law, and we ended up not cracking that open.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Staticsouls
When will the beer be free?
Put this monster of a hop dropper on my conical. 4 inch spool with 4 inch height. It can probably hold a full mason jar of hops no problem. So ridiculous lol. 
Up at this stupid hour because fell asleep on the couch too early last night watching tv. Now pondering on what needs to be done in the brewery today; two beers to keg, yeast to save, grain to go shopping for, and another keg to fix; have to replace the post as it's pouring way too much foam and it isn't the connector, nor the line. Not looking forward to depressurizing a 1/3 full keg and messing with it, but I'm tired of the foam. Also trying to justify brewing tomorrow (not enough grain to participate in Big Brew Day today), with four kegs in the kegerator all not ready to kick yet, and two more about to go in. Yah I know, 1st world homebrewer problems.
Nothing else to do right now, so pulled that keg out and depressurized it; it was the o-ring on the dip tube, shredded. Replaced that, no more foam, voila!!! I love it when it's something simple but kicking myself for not checking earlier.
BreeBrew
Well-Known Member
Bottled it today, brewday was last monday, in 2 days fermentation done, added dryhop for 3 days and bottled today. From brewing to bottling in 5 days, that Kveik yeast is amazing. It already tastes good, a little to bitter but that will fade away as the beer matures.(and for those that think, hey he skipped the diacetyl rest, yep that's right. This yeast doesn't produce any diacetyl).
Last edited:
Dave Sarber
Unindicted Co-conspirator
Took some high alk beer that wouldn't bottle condition (5 gallons, 18%) and distilled it. Must have done something wrong, first run came out at 145 proof. This is my second attempt at distilling, the first batch (apricot brandy) also came out at 145.
I guess that's what water is for.
I guess that's what water is for.
Last edited:
bracconiere
Jolly Alcoholic - In Remembrance 2023
Halfway through making a Pale Ale with New Zealand hops. 1st time using induction, and life is quiet, simple, and indoors. Since I am not checking to make sure that anything in the driveway (or nearby) is on fire, I used my beergun for the first time, put together a growler of Blackberry Cider for the neighbor that gets us fresh oysters.
Today I learned how to use the beergun, how long it takes to get strike water to temp with an 1800W induction burner, and I will learn how much liquid I lose to not squeezing the poopies out of the grain bag, hose changes, pump, etc.
After waiting to brew for 4 months, today is a very good day.
EDIT: So using an 1800W induction got my 7 3/4G of strike water to 165F in 2 hours. Next time I plan ahead better.
And, the boil-off rate (with a 3500W induction burner) is only about 1/4G per half-hour. So that 7 3/4G is waaaay too much water. Had to do a 150 minute boil to get down to about 5 1/2G into the fermenter.
Learning things is good.
Today I learned how to use the beergun, how long it takes to get strike water to temp with an 1800W induction burner, and I will learn how much liquid I lose to not squeezing the poopies out of the grain bag, hose changes, pump, etc.
After waiting to brew for 4 months, today is a very good day.
EDIT: So using an 1800W induction got my 7 3/4G of strike water to 165F in 2 hours. Next time I plan ahead better.
And, the boil-off rate (with a 3500W induction burner) is only about 1/4G per half-hour. So that 7 3/4G is waaaay too much water. Had to do a 150 minute boil to get down to about 5 1/2G into the fermenter.
Learning things is good.
Last edited:
SteveH aka shetc
Well-Known Member
- Joined
- Jul 28, 2013
- Messages
- 3,151
- Reaction score
- 5,675
My berliner weisse had gone real quiet for the last couple of days. Today, I opened the lid of the fermenter and saw a thick krausen from the Bootleg American Classic. Added 5 lbs of peach slices plus 24 oz of pure peach juice. 3 hours later and active fermentation has reappeared. Yeast is barmy.
Last edited:
Installed this beauty.
Guess I'm part of the dedicated beer fridge gang now.
Just got to Jerry-rig something to put a makeshift shelf in the same level as the thermostat dial is at, then I can fit 3 rows of bottles in there.
Guess I'm part of the dedicated beer fridge gang now.
Just got to Jerry-rig something to put a makeshift shelf in the same level as the thermostat dial is at, then I can fit 3 rows of bottles in there.
BreeBrew
Well-Known Member
Learned how to do something new today. Brewing up a Wookie Jack clone, and on a whim decided to try a decoction after 60 minutes in the mash. Ran out 2 gallons, heated the hell out of it, and ran it back in. So easy, dunno why I haven't done this before. I have the means to run a HERMS if I really wanted to set it all up (old IC in the mash tun, hooked up to the pump and the HLT) but it's a PITA. We'll see how this goes.
That's one shiny floor
I just took two aspirin to calm the brain due to the bourbon barrel aged Irish Red yesterday.
May have shot myself in the foot on this one; got a stuck mash for the first time in years, once I got that figured out wound up with about 9.5 gallons preboil at 1.051. Since I usually run into the fermenter when it hits 6, I can potentially have about 1.090-something SG. Did NOT intend for this to be rocket fuel. Oh well, it smells absolutely wonderful on the boil, and can always up the late hop additions to combat the higher gravity.
That is not the correct way to perform a decoction. You pull the thickest part of the mash and boil that leaving the bulk of the enzymes behind in the thin wort. You may have created astringentcy.
Hmm. I think I have read of this method (what I did) somewhere. Maybe I screwed up, maybe I created something great, only time will tell. I MIAB so pulling mash out isn't completely feasible nor easy, nor does my BK have a means to keep the grain bits from hitting the pump, if I went that route. Wort that I added back in was about 180, about the same temperature for sparge water, which isn't *supposed* to add astringency, unless you overdo it. I may be talking out my a** but we shall see.
Yesterday I did a small batch of Janet's Brown Ale for the big brew day. Today happy to see it bubbling away nicely.
I forget about the BIAB systems. I'm old school. I hope it is great.
First time posting to this topic, today I smoked some oak cubes in our oven @ 400° for 3 hours. Once finished, after they cooled, I weighed out 3 oz of cubes and put them to soak in some bourbon for an upcoming RIS recipe I'm following from Kal at the electric brewery. Plan to brew in about 3 weeks or so, the cubes should be good and ready for the secondary by then.
I have quite a bit left over, so in the drawer they go for another brew day.
Might try a rum based soak for the next brew, and I have tons of wood scraps...cherry, maple, walnut, mahogany. Need to read up on what flavor each wood can impart to a beer.
I have quite a bit left over, so in the drawer they go for another brew day.
Might try a rum based soak for the next brew, and I have tons of wood scraps...cherry, maple, walnut, mahogany. Need to read up on what flavor each wood can impart to a beer.
Where did you get the oak?
Finally bottled the blackberry cider. I swear that keg was 5gallons when it went into the keezer.
EDIT: also put the apricot saison to cold crash on gas and kegged & primed the pear cider.
EDIT: also put the apricot saison to cold crash on gas and kegged & primed the pear cider.
Last edited:
It was the devil's share.
bracconiere
Jolly Alcoholic - In Remembrance 2023
@seatazzz what was you second step temp? and i'm not surprised it's rocket fuel! (about a 10% effec increase? 
) 
and my brewday today is cumbersome! my malt out of the kiln was still damp, because i was in a hurry and didn't let it dry long enough. wanted to f around with the digital refrac too much!
because the malt was damp took like an hour to mill 20lb's. had to keep jumping the mill with a knife to get it to catch...i over shot my second 162f step, got 170f for a few seconds, dumped cold water in FAST. then had to heat it BACK up. lol, but all's good i think the extra barley grass might have actually worked out to help effec. usually i get ~80% but my preboil says i'm at ~85%.....(
i did add a bunch of roast barley just in case this would have tasted like lawn clipings....
) and my brewday today is cumbersome! my malt out of the kiln was still damp, because i was in a hurry and didn't let it dry long enough. wanted to f around with the digital refrac too much!
because the malt was damp took like an hour to mill 20lb's. had to keep jumping the mill with a knife to get it to catch...i over shot my second 162f step, got 170f for a few seconds, dumped cold water in FAST. then had to heat it BACK up. lol, but all's good i think the extra barley grass might have actually worked out to help effec. usually i get ~80% but my preboil says i'm at ~85%.....(
i did add a bunch of roast barley just in case this would have tasted like lawn clipings....
