What I did for beer today

[grampamark]

Kegged a 4 gal batch of Irish Red at the city house. Beersmith predicted .009.

 

[day_trippr]

I know. I've been using these beasts for almost 20 years now and I still haven't find a good way around hand washing them. I used to fill them up with room temp water plus two tablespoons of OxyFree and let them sit for up to overnight and they really did "self clean" themselves to where I didn't even need to use a brush. But that's 13 gallons of water per batch plus leaving them sitting around, just seemed wasteful and clumsy so I went back to cleaning them by hand.

Oh well, it's not a big deal (which brings me back to where I am )

Cheers!

 

[ba-brewer]

^flip the carboys upside down while soaking to use less water and oxyclean, you just need enough to cover the krausen ring.

 

[day_trippr]

I thought about that, and the risk that a stopper gets ejected keeps me from trying it
I don't have enough sink space to accommodate more than one of these at a time, and yesterday I had four of them to clean...

Cheers!

 

[seanjwalker1]

View attachment 824088 View attachment 824089


I have six of these 6.5 gallon Italian carboys and they all measure the same 29mm neck ID...

Cheers!

I've never used carboys so never had that problem. It's the narrowness of the hole plus them being glass that steered me away. I only use SS fermenters. Wide open, easy to clean, no worry of dropping and shattering. Except I did purchase a 3 gallon plastic big mouth bubbler for small experiments but have not used it yet. Good luck in your quest !

 

[T Murph]

I thought about that, and the risk that a stopper gets ejected keeps me from trying it
I don't have enough sink space to accommodate more than one of these at a time, and yesterday I had four of them to clean...

Cheers!

I fill them about 1/3 way with pbw solution then invert them into a 5 gal bucket filled about half way with solution. It works. I keep and reuse pbw. Keep it in a 5 gal bucket.

 

[Langerz]

After finally brewing enough and getting ahead of consumption enough to have four beers on tap with my keezer I kicked two kegs within three days.

So today I cleaned two kegs. I have a stout finishing up I’ll put in one this weekend and maybe brew another one to replace. Kind of a busy weekend though.

I may have to move up to 10 gallon batches

 

[day_trippr]

I fill them about 1/3 way with pbw solution then invert them into a 5 gal bucket filled about half way with solution. It works. I keep and reuse pbw. Keep it in a 5 gal bucket.

I might try that next time, thanks. I actually have enough buckets around to handle four carboys at a time for the next time (rare!) that it happens.
But I wouldn't consider saving PBW solution as it loses much of its cleaning strength in 8-10 hours per Five Star...

Cheers!

 

[grampamark]

Brewed a Fizzy Yellow Beer. I’ve been telling people for years that dark is a color, not a flavor. They’ll have to find something else to complain about with this one.

 

[camonick]

Delete… wrong thread.

 

[Hoppy2bmerry]

Some C hop spurs in spite of the drought conditions. I say C hop because this stretch has a few types that will work together and it’s a tangled mess. At least they have a little something to climb on this year.

 

[balrog]

3/8 brew, today bottle.
Life, She gets in the way.

 

[JAReeves]

Brew day for the 12BOC Crabapple Lambic. Tasted the two aging sours, as I will probably be blending before bottling this batch. Can't wait until October, when the crabapples come in! Also, here is Freya our Belgian Malinois from the local shelter. Her first brew day.

 

[BrewZer]

Tested FG on the Amber Grain Pale Ale: 1.016, or 4.46% ABV. Tastes bready and biscuity, with a note of slightly sweet mystery fruit and a slight touch of bitterness at the end. I expect bottle conditioning will attenuate the sweetness, accentuate the fruit and carbonic bite will heighten the bitterness some.

 

[Deric]

Brewed up 11 gallons of Porter

 

[camonick]

Put in an order for grain and yeast for a NEIPA.

 

[wetmk]

... Also, here is Freya our Belgian Malinois from the local shelter...

View attachment 824181

Love me some Belgians!

 

[bike2brew]

Just finished bottling 2 batches @ 19.5 days fermentation. Brown ale started low @ 1.058 and finished @ 1.011 for 6% abv. Other is an IPA w/ Citra-Mosaic combo based on 70/30 pilsner-golden extract. This one hit all the numbers and finished @ 6.8%. 22 bottles of Brown and 47 of IPA w/ a little in a 1 gal mini keg. Overall a successful brewing session.

 

[MrClint]

I brewed a 1g batch of Amber Ale with a mix of light and amber DME. 30 minute boil, all Cascade hops. I've brewed this a number of times, with great success, but added a new twist: Pitched a 1/2 packet of Omega Lutra Kveik dry yeast at 90*F. The batch started firing bubbles in about 2 hours. It will be beer --and I think quickly.

 

[camonick]

Made a small batch of sauergut to enhance some upcoming lagers I have planned.

 

[wetmk]

Six gallons stout.
OT... when doing sous vide I've found that good old cellophane works better than the balls.

 

[camonick]

Six gallons stout.
OT... when doing sous vide I've found that good old cellophane works better than the balls.

I use a piece of 1/2” flat styrofoam on top in addition to the balls that I had removed for the picture.

 

[seanjwalker1]

Made a small batch of sauergut to enhance some upcoming lagers I have planned.
View attachment 824320

Ok you got me...saurgut ???

 

[ba-brewer]

Ok you got me...saurgut ???

Saurgut is a natural way to acidify mash and also is suppose to add a particular flavor associated with some German lagers.

Sounds like something you get from drinking old milk though.

 

[camonick]

Ok you got me...saurgut ???

It’s an ingredient used by (mostly German) breweries to adhere to Reinheitsgebot. It’s a highly acidic sour wort that is used to naturally modify mash pH without using “artificial” additives like lactic acid, etc. It is thought it might be one of the flavors many of us taste when we drink imported German lagers. I make these small batches to add late in the boil mostly for the flavor contribution. I think I’m going to try using it earlier in the mash to see if it creates a different flavor profile.
https://loschicoshomebrewing.wordpr...eat-secret-of-german-lagers-brewing-a-helles/
Edit: @ba-brewer beat me to it.

 

[seanjwalker1]

It’s an ingredient used by (mostly German) breweries to adhere to Reinheitsgebot. It’s a highly acidic sour wort that is used to naturally modify mash pH without using “artificial” additives like lactic acid, etc. It is thought it might be one of the flavors many of us taste when we drink imported German lagers. I make these small batches to add late in the boil mostly for the flavor contribution. I think I’m going to try using it earlier in the mash to see if it creates a different flavor profile.
https://loschicoshomebrewing.wordpr...eat-secret-of-german-lagers-brewing-a-helles/
Edit: @ba-brewer beat me to it.

What kind of German lagers ? Pilsners ? Lagered wheat bocks ? I've had more German beers than I could possibly remember except for Sours and I've never had a Kolsch. I don't recall tasting anything... different...though that could be to me being particular to mostly darker German beers.

 

[camonick]

What kind of German lagers ? Pilsners ? Lagered wheat bocks ? I've had more German beers than I could possibly remember except for Sours and I've never had a Kolsch. I don't recall tasting anything... different...though that could be to me being particular to mostly darker German beers.

I think nearly all German beers. The flavor is probably more noticeable if you drink an import next to a domestic beer of the same style.

 

[seanjwalker1]

I think nearly all German beers. The flavor is probably more noticeable if you drink an import next to a domestic beer of the same style.

Well H ! ...I was stationed in Germany for 2 years. That's why I say more German beers than I can remember. Been drinking them since. Or maybe I just got so frigging drunk darn near every night I just got used to whatever it is. Though probably 95% of what I drank was Aventinus and Rauch bier.

 

[camonick]

Well H ! ...I was stationed in Germany for 2 years. That's why I say more German beers than I can remember. Been drinking them since. Or maybe I just got so frigging drunk darn near every night I just got used to whatever it is. Though probably 95% of what I drank was Aventinus and Rauch bier.

If you’re used to drinking them (German beers) exclusively, it’s something you might not notice… especially in a rauchbier.

 

[seanjwalker1]

N

If you’re used to drinking them (German beers) exclusively, it’s something you might not notice… especially in a rauchbier.

Not exclusively but the lions share. I do enjoy other styles... sometimes. A good Porter , stout , brown , Amber or even a summery Belgian or American wheat. But now you got my interest peaked ! I'm gonna be in search of this "other" taste