danimal92sport
Undefeated at naps
Cool, I had a 2013 Fit Sport and it was such a great car.
On topic! Boiling a NEIPA, will use Idaho 7, Strata, and Citra this round. Can’t wait! Thanks @Dgallo for the hop suggestion in the NEIPA thread!
What I did for beer today
- Thread starter iaefebs
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Cool, I had a 2013 Fit Sport and it was such a great car.
On topic! Boiling a NEIPA, will use Idaho 7, Strata, and Citra this round. Can’t wait! Thanks @Dgallo for the hop suggestion in the NEIPA thread!
That sounds delicious man!
Nice looking patio!
Noob_Brewer
Well-Known Member
great find man! how many kegs can ya fit on the floor (not hump?).
Noob_Brewer
Well-Known Member
haven't even thought about growing my own hops as of yet. This looks like a darn ropes challenge course for my two beagle pups to go chasing squirrels though!
killer fireplace btw!
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Dgallo
Instagram: bantam_brews
My neighborhood is all big oaks, I’m pretty confident we have the worlds fattest squirrel population.. you doggos would have a field day! Lol. Thanks about the fire place, this summer the left side is being turned into a wood fired pizza/bread oven.haven't even thought about growing my own hops as of yet. This looks like a darn ropes challenge course for my two beagle pups to go chasing squirrels though!
This will my first year growing them. Looking forward to doing two wet hop beer; IPA & Red.Going to be pretty cool to go from bine to being dropped in the wort in less than a minute lol
It came with four pin-lock kegs. They all fit, plus the CO2 tank, and there's definitely room for one more keg. I'm keeping bottles on the hump for cold-conditioning, and I'm planning to buy one more keg to keep soda for the kids on that fifth tap.
bracconiere
Jolly Alcoholic - In Remembrance 2023
soda, kids? that causes obesitity! that's what second runnings are for!
(to make it legal, use a SCOBY for it!)
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What did I do for beer ....well yesterday. I traded a rifle sight for a fridge. Drilled a hole in the door and installed a beer facet. I cut one of mn flint knaping antler billets to make the tap handle. It lookd good.
Planning to brew my Tripel Black Pearl Ale (All Grain BIAB edition) this Friday, I went out to check my DME supply for the starter... good thing I did, since I only have about 1/4 cup at the bottom of the bag. A quick run to Brewtensils for a 3lb bag of light DME and I can start my Wyeast 3787 starter tomorrow.
Bottled small batch centennial double ipa. FG was a bit higher than I would have liked (1.018), but I overshot my OG by good margin and am still ending just shy of 9%. My biggest beer to date! 
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If you use a lot of DME, I'd talk to the LHBS folks to do you a deal on 50 pounds of Briess' finest. It's a sticky hour to scoop all of that into ziplock bags or other plastic jars, but it is hella cheaper than buying a 3# bag at a time. I get a 50# bag about once a year for the odd DME batch, fixing an OG undershoot, yeast starters, etc. Takes me about a year to get thru one big bag.
Pulled my first pint on my new (to me) keezer!
I cleaned my beer lines and swapped out a couple of kegs.
Always surprised at how much crap comes out of the beer lines, my pond pump was running clear until I added a bit of LLC.
Probably should clean them more often than annually I guess.
Always surprised at how much crap comes out of the beer lines, my pond pump was running clear until I added a bit of LLC.
Probably should clean them more often than annually I guess.
Imhoppy
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Kegged my first all-grain BIAB, a Dry Irish Stout 5 gallon kit from Northern Brewer. O.G. 1.042 spot-on as predicted per kit, but F.G. 1.015 a tad bit high. Mashed at 153F for 60 min. Was hoping for F.G. 1.011 using Safale S-04 yeast @68F ambient conditions. Sample (ABV ~ 3.54%) tasted excellent though.
Brewed a 5g extract kit that was gifted. Lemondrop saison, first extract brew in a long time and first saison brew ever. Pretty excited and totally forgot how quickly those extract/top off brew days go by.
I don't, really -- just 100 grams to make starters and about 1 1/4 cups for priming 5 gal batches at a time.
If I had unlimited air conditioned storage space, yeah, that's the way to go to save $$$.
Meanwhile, back at the ranch, got my starter of Wyeast 3787 going in the flask on the stir plate. Should be ready to pitch Friday afternoon.
ETA: OK, it's Friday. Got the boiler out back, with my water, the BIAB bag, all the gear I'll need during the mash/boil and my tunes all set. I'm about to disassemble the fermenter spigot and sanitize it, then sanitize the whole fermenter.
All I need now is the Assistent Braufraulein to join me and we can grind the 16.5 lbs of grain we'll be mashing. I'll start heating the water when she's available.
With any luck, we'll be done by 1600 local.
ETA: It was 1730 local when we finished up. I hit my predicted OG of 1.080, so I expect ol' 3787 will chew that right down to 1.011. I've got a lot of trub in the fermenter, tho'... I wonder if that's because my strike water was a couple of degrees high -- because it was so warm outside, the mash in didn't lower the water as far as I expected.
Anyway, it smells good and tastes exceptionally sweet, so the yeasties have lots of sugars to play with!
ETA: realized just after midnite that I hadn't installed a blow-off tube, despite warning others about 3787 in another thread. So I fixed that oversight and I'm glad I did, 'cause I've got a hot yeast storm going on in the fermenter this morning.
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Made some RO water. Measured out the grain for Cascade/Sabro pale ale.
Kegged two, my WF lager and Citra/Sabro IPA. Brewing up an American Strong that will rack directly onto the yeast cake of the IPA, it's a big beer that needs a big yeast cake. Have only dark stuff on tap right now and getting damn tired of it, gonna force carb these two this afternoon and hope to tap later this evening.
Sampled my Belgian Dubbel last night. It's only been 3 weeks in the keg and even though it's young I can't believe how good and drinkable it is now!
John
John
Gelatin injection on my 3/14/21 Oktoberfest, 1.068 using W34/70.
Noob_Brewer
Well-Known Member
pitched A24 into my wort yesterday at about 4pm after waiting a little while for all the trub to settle to minimize trub into the fermenter. Just had to switch over to blowoff lid from the modified ball lock lid because the ball lock was clogged and the fermonster was as tight as a damn drum. 3 beers in a row now needing to do this with A24 since I changed my process of waiting for kettle trub to settle before getting mostly clean wort into the fermenter. My fermentations are aggressive as hell with A24 now. Really thought that more trub made the fermentations more vigorous but my anecdotal experience says otherwise. The krausen is huge. Wondering if the trub into the fermenter is the explanation OR A24 blend has changed somewhat. 
Dgallo
Instagram: bantam_brews
Less trub more foam! You should get great head formation on this beer too!!pitched A24 into my wort yesterday at about 4pm after waiting a little while for all the trub to settle to minimize trub into the fermenter. Just had to switch over to blowoff lid from the modified ball lock lid because the ball lock was clogged and the fermonster was as tight as a damn drum. 3 beers in a row now needing to do this with A24 since I changed my process of waiting for kettle trub to settle before getting mostly clean wort into the fermenter. My fermentations are aggressive as hell with A24 now. Really thought that more trub made the fermentations more vigorous but my anecdotal experience says otherwise. The krausen is huge. Wondering if the trub into the fermenter is the explanation OR A24 blend has changed somewhat.
Noob_Brewer
Well-Known Member
I'll save everyone the repeated posts for this thread but for the next 14ish days, I will open the fridge and look at the fermentation. Thats my "in advance" of "what I did for beer today" lol.
Noob_Brewer
Well-Known Member
Yes! My head retention HAS improved big time since Ive been getting less trub into the fermenter and more clean looking wort. I just thought my step mash routine was helping with that. I hadn't read this about less trub/better foam but I completely agree looking back at my previous two beers with A24. Its really vicious! And I do love the foam.
I'm excited to read this. The beer that's fermenting now was transferred with a hop bag over the syphon as a filter. I did it as an attempt to reduce my kettle dead space, but if it secondarily fixes my lack of foam I'd be stoked!
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Having some HB piwo grodziskie while chilling the wort down to pitch the yeast. I did a tropical Stout with Cascade bittering hops and 2 oz of zamba hops in whirlpool. I made a tincture with vanilla beans, cacao nibs, and rum to put into secondary. I also plan to toast a pound of coconut flakes too. We are having a fruited beer club competition for June.
Starting to brew my 12BOC-Crabapple Lambic. Doing it Wheat Wine-style, so I am heating the strike water right now and will mash in 20# of grain tonight. It will mash overnight ~12 hours or so, and then I'll finish it up tomorrow. I was worried that my wheat malt hadn't gone through the mill properly, but every piece I pulled out just broke apart into grits, so I guess the water and enzymes will be able to get in and do their thing. I have been stepping up my starter all week, and should be able to pitch at high krausen tomorrow.
