What I did for beer today

[seatazzz]

Brewed up a modified batch of the House Cream Ale this morning, about to get cleaning done. Last night cleaned two kegs that kicked this week (instead of waiting until I needed them; what's wrong with me???), after brewday cleaning it's time to enjoy the hefe I brewed with yeast from a fellow homebrewclub member. Didn't get the banana he did, mostly cloves, but it's tasty. Tonight the husband and I are going to the ball game, tonight is Felix Hernandez Mariners Hall of Fame induction; got my King Felix shirt at the ready. After Gaylord Perry, my absolute favorite Mariners pitcher of all time. And yes I'm old enough to remember seeing Perry pitch, at the old Kingdome. Damn I'm old.

 

[camonick]

member. Didn't get the banana he did, mostly cloves, but i

Did you ferment at the same temperature as your friend? Cloves typically come from a cooler fermentation and banana warmer.

 

[seatazzz]

Did you ferment at the same temperature as your friend? Cloves typically come from a cooler fermentation and banana warmer.

Mine was done at 66, his at 68-70. He used fresh yeast, I had the washed slurry. Next one I'm going to use fresh yeast at a higher temperature and see what happens; original was Wyeast 3068.

 

[ba-brewer]

Mine was done at 66, his at 68-70. He used fresh yeast, I had the washed slurry. Next one I'm going to use fresh yeast at a higher temperature and see what happens; original was Wyeast 3068.

The banana flavor and aroma is an ester which is produced during the growth stage, a fresh pitch of slurry might not need to grow much or any causing lower esters. Also higher temp early is better than later to produce esters.

Glucose(corn sugar) is also helpful to boost esters but frowned upon by the beer police in Germany. I seen an article about doing a low temp mash rest that can produce it naturally but adding corn sugar to the boil is much easier.

 

[leedspointbrew]

Got the malted buckwheat weighed and ready for tomorrow's brew / first cereal mash. Scrubbed boil kettle, cleaned bag.

 

[BeerNsteadofH2O]

Gaylord Perry OMG haven't heard that name in a spell..

Back in my brewing infancy, I made an extract Blonde ale, it tasted like a banana split, back then it was survival and I was happy to make something drinkable, it was actually pretty good, but, I hadnt learned the importance of note keeping..I digress.

 

[ba-brewer]

Sort of late but a few days ago I kegged my leichtbier and brewed an English IPA. The IPA was only a 2gal batch so I dumped the yeast (wlp023 burton ale) in without a starter. After doing so I remembered that I planned to dry hop that beer so was a little bummed out as I don't normally reuse yeast from dry hopped beers.

Today I removed a little of the actively fermenting IPA and used that to inoculate a small starter I will build up into a pitchable amount so I get more than one beer from the pouch of yeast.

 

[jcav]

Today I cleaned 12 kegs with PBW in my bucket keg pump system that I built a long time ago and did a good rinse. I also replaced all the O-rings on all the keg posts, poppets, and also all the floating dip tubes got replaced with new silicone tubes. I also replaced all the O-rings on the floating dip tubes as well. Took all day but I am glad it's done. I should really clean 2-4 at a time as the kegs kick but I kept putting it off...... Here is a pic of 10 of them.

 

[Beerstein]

I racked my thanksgiving stout to a keg for its long wait. Had enough leftover to fill some 3/4 liter bottles.

Then I brewed a vanilla stout to pitch into the same fermenter.

Its been a three brew week.

 

[jcav]

Today I kegged my Vienna Lager that was requested for my Oktoberfest party on September 30th. It will take a 7 week lager nap to meld, carb, and come together. Flat yeasty sample already was pretty good so I have high hopes for this one!

 

[Hoochin'Fool]

Decided my latest imperial stout (brewed 3 weeks ago, S-04 yeast, OG: 1.101, stuck at 1.033 for 5 days) was a little too sweet. So I took a scoop of US-05 krausen from an actively fermenting pale ale, and added it to the imperial stout. That was around 1am, and 13 hours later, the imperial has already dropped to 1.027, and is still bubbling away!

Not sure if this was a great idea or not, but time will tell!

update: Not quite 3 days later, it's down to 1.023, tasting better (not quite so sweet) but seriously boozy!

 

[ba-brewer]

Stepped up my wlp023 starter in the morning and took it off the stirplate early evening to finish up. 10mL of beer to 100Bcells and enough to do a small batch of beer.

Also canned 4gal of starter wort. Wash and filled about 48 jars(4oz,8oz,pints and quarts) for 3 batches through the pressure canner. Should be good for starter wort for a while.

 

[T Murph]

I placed my Fermzilla G3.2 in the beer fridge this morning. It fermented for 24 days under 10 psi. It is an experimental APA using 2 row pale and Czech Pilsner malts. Hopped with Nugget for bittering, Columbus for flavor and 5 ozs of Cascade for flavor and aroma.

My first time working with the G3.2. So far the verdict is still out. It is by far the most cumbersome fermenter I have ever worked with. It was difficult to get into the fridge and I had to put it up on blocks in order to close the door. By far more difficult to work with than my CF5, carboys or kegmenters. Yet to see if serving clear well conditioned beer will be achieved in the vessel it was fermented in. I'll let it cold crash a couple of days before taping it and then I'll report back.

Sorry to say but so far I'm less than impressed with the overall experience fermenting in this fermenter. And the fact that it is so cumbersome to handle makes it an inferior fermenter.

 

[T Murph]

.

 

[Hoppy2bmerry]

These bines decided to climb a bamboo pole rather than the coir I had provided and it blew over in the wind storm this past weekend. So, I used more bamboo and a Shepard’s hook to prop it up while the cones finis developing. The other poles were fine.

 

[ba-brewer]

Another day of cleaning and listening to jiggling, made 49 slants and 2lbs worth of invert#1 in the pressure canner. Can put the canner aways for another 9months.

 

[Cheshire Cat]

Brewed 22 litres of Helicopter APA. 4600g Muntons Planet Pale, 200g Naked Malted Oats, 100g Carapils. Hopped with Chinook as you would expect. Using a yeast called Sanders for the first time.

 

[Ales_of_Ageo]

Spent some time putting the pieces of the new keezer together. Long slow process but it’s taking shape.

 

[Yooper011]

Lately I’ve found morebeer to be a better source esp when you get free shipping at $50 and they generally offer 10% off if you build a cart but don’t purchase right away.

might be worth the look

Appreciated, Thanks. I'll take a look next time.

 

[Rish]

Put labels on a couple of cases each of wheat ale and honey malt ale.

 

[seatazzz]

Read up, and watched a couple of videos, on brewing at high (like 25-30psi) pressure. Guy on youtube did a beer on Mangrove Jack's Bavarian Wheat M20 in 2.5 days. I don't really NEED a beer done that fast, but since I have the fermzilla, and grain, and yeast...thinking about it, just for fun. Last pressure fermented beer I did on Novalager is just meh; has no lager characteristics, and a weird aftertaste that I can only describe as dry almost meatiness. It had 2 weeks in the fermzilla too. Current cream ale on 34/70 in the fermzilla is at what I call the 'stinky' phase; during primary it smelled of lovely bread dough, now it smells like co2 mixed with slightly sour beer. Not worried, it always does that during the cleanup thing. Tonight I had planned on vacuum sealing some ice blocks I have in tupperware containers in the freezer, to try using a prechiller for the weekend's brew, but they're not quite there yet. So an evening of browsing HBT is in order.

 

[Hoochin'Fool]

...Tonight I had planned on vacuum sealing some ice blocks I have in tupperware containers in the freezer, to try using a prechiller for the weekend's brew...

Curious how this works out! I tried freezing a bunch of ziplock bags filled with water, to try cooling my boiling wort a little faster, but the bag didn't survive more than a minute. Luckily I noticed before the whole ice block melted into the wort, and also glad that I started with just the one before dumping many in at once! The beer turned out fine, but haven't been brave enough to try that again!

(The ziplock part held up fine, the bag however melted)

 

[camonick]

Been watching this guy pretty close… not much room left. Hopefully we make it through the night without a volcano. Coastal Haze is a beast. Looks like this every time.

 

[day_trippr]

"Thoughts and Prayers"

 

[Cheshire Cat]

Bottled my Hoegaarden clone today. 30 bottles @ 5.6% ABV.

 

[OakIslandBrewery]

Spent some time putting the pieces of the new keezer together. Long slow process but it’s taking shape. View attachment 827169

Very nice looking! Despite taking time we can see it has paid off. That will look sweet perched on top of your keezer. I love the black taps, looks sharp.

 

[BrewZer]

Put the yield from my last batch -- Amber Grains Ale -- into the beer fridge, so I officially pronounce it "Ready!" for drinking.

Just in time, too, as I have to cut the grass tomorrow, and this was designed as a Lawn Mower Ale.

 

[BrewZer]

So to follow the theme: I cut the grass.

That entitles me to a bottle of Lawn Mower Ale, AKA Amber Grains Pale Ale which I shall enjoy as soon as I stop sweating so much.

 

[day_trippr]

Kicked a keg of my raspberry hibiscus wheat last night so I swapped in its full mate then fired up the Mark II and washed a pair of kegs...

Cheers!

 

[T Murph]

I transferred an APA out of my Fermzilla Gen 3.2 into a corny keg now being carbonated. I am quite frankly disgusted with the Fermzilla. After 24 days of fermentation under 10 psi you would think the beer would be carbonated. But no. It had been cold crashing for 3 days. I admit it looks awesome clear as can be. It taste delicious just what a west coast APA should taste like. But it was flat. Nuf said. I got the Fermzilla to enjoy fermenting and serving from the same vessel. How? How is one to carbonate in a Fermzilla? You can't simply attach a gas line to the floating dip tube and if you were to connect it to a port on the catch jar you will have to reattach said catch jar to the fermenter. But how can you do that without introducing air/O2 into the beer? I must have had a few too many when I thought that thing would do what I wanted it too. Before I put it up for adoption, anyone with experience using a Fermzilla please enlighten me how to carbonate without getting air in it and oxidizing the beer.