That’s the same milling setup I use. Same mill, same drill, same plastic bucket. Only difference is, I don’t use a booster seat.
What I did for beer today
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Pulled an FG sample of the Fizzy Yellow Lager I brewed a couple of weeks ago. Finished at 5.5%. Kegging tomorrow.
Brewed 3 gallons of Imperial Stout (1.110 OG), then dumped it onto a US-05 yeast-cake.
Who's actually running the show over there? 
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It’s odd how often those darn things have come in handy. Pretty sure we got them from friends after their kids grew out of them and ours were small enough to use them.That’s the same milling setup I use. Same mill, same drill, same plastic bucket. Only difference is, I don’t use a booster seat.
Ours are out of the house now as well, but these things are still around..
My best mate and his fiancée have just bought a rather spiffing new house and I felt it would be uncouth of me to pop over there without bringing a housewarming present.
5L of Pale Ale made with a mixture of US and British hops (Harlequin, Jester and Mosaic).
5L of Pale Ale made with a mixture of US and British hops (Harlequin, Jester and Mosaic).
I stuck a Taprite 3-body regulator on my garage keezer right before heading to Cancun for my wife's dental implant. It kept leaking down, so I set things up so the kegs were pressurized and the regulator was isolated from it. Using soapy water to detect leaks didn't work well. I figured I would fix things on our return.
Today I did things the right way. I took the regulator, hoses, and disconnects and submerged everything I could in a bowl of water. Tightened everything up, and now I'm hoping for the best. I pressurized the kegs again and shut the shutoffs so the regulator and tank are isolated from them, and I will check the pressure on the gauges later.
I also used my 20-lb CO2 tank and transfer tube for the first time, to replace the gas I lost. Works perfectly. I even remembered to purge the tube.
Today I did things the right way. I took the regulator, hoses, and disconnects and submerged everything I could in a bowl of water. Tightened everything up, and now I'm hoping for the best. I pressurized the kegs again and shut the shutoffs so the regulator and tank are isolated from them, and I will check the pressure on the gauges later.
I also used my 20-lb CO2 tank and transfer tube for the first time, to replace the gas I lost. Works perfectly. I even remembered to purge the tube.
Bottle my 2.5 gallon trial batch Hops Kitchen Amber @ 5.12 abv. Beers later this afternoon in my private beer garden. Living the dream.
Checked gravity, already down to 1.023 after about 36 hours -- hoping it stops there and doesn't get too thin (I mashed at 155F for 60 mins).
Necessity is a mother, or so I've heard.
Meanwhile, I've got bottles and tubing in the laundry sink soaking in bleach solution to put my Summer 24 Amber Ale to bed for carbonating. Sadly, I've already had to cut the grass once this season, so I'm behind schedule.
Summer 24 is a bit stronger than I wanted, and I attribute that to better-than-expected attenuation. 7.09% vs the 6% I was shooting for. We'll see how it tastes after I finish bottling, and then again after it carbonates for couple of weeks.
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ClaudiusB
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I didn't do anything exciting today, I upgraded the grain processing system with additional wiring (black cable) for more important stuff. I had to stop early because of the flying dust since the enclosure is located outside and it started to get full of sand.
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Cameronl
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I finished my new magnetic stir plate this morning. My old one was kind of janky and the speed control went from zero to "throw the stir bar" with the slightest touch. For the new one I purchased an inexpensive low-voltage speed control (~$5 on Amazon) and used a 4.6v 3v wall wort from my stash of old charging bricks. I don't remember the source for the motor, it's been in my parts stash for a while, but it's not a computer fan like most DIY stir plates seem to be. The wooden disk with the magnets is just a piece of plywood cut with a hole saw and friction fitted on the motor shaft. Stuffed it all into a small wooden cigar box and it works a treat.
*edit: using a 3v power supply, not 4.6. After trying a number of different supplies, I settled on the 3v. Can go full power without throwing the stir bar, and goes more than fast enough for the yeast.
*edit: using a 3v power supply, not 4.6. After trying a number of different supplies, I settled on the 3v. Can go full power without throwing the stir bar, and goes more than fast enough for the yeast.
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Today I brewed 16 litres of Roosters Yankee Golden Ale
2850g Maris Otter
230g Flaked Maize
50g Acid Malt
50g Carapils
25g Cascade @ 45 & 15 minutes
Kolsch yeast
I was expecting 17 litres and a BHE of 70%. Ended at 15 litres so added another litre. OG was 1048 giving BHE of 77% and a predicted ABV of 5.0% when the original beer is 4.3%.
2850g Maris Otter
230g Flaked Maize
50g Acid Malt
50g Carapils
25g Cascade @ 45 & 15 minutes
Kolsch yeast
I was expecting 17 litres and a BHE of 70%. Ended at 15 litres so added another litre. OG was 1048 giving BHE of 77% and a predicted ABV of 5.0% when the original beer is 4.3%.
Cleaned my Fermzilla out in preparation for a brew day tomorrow.
Wrote up a red rye IPA recipe based on Brewdog's "Albino Squid Assassin" which I might do tomorrow in lieu of the NEIPA I was planning
Wrote up a red rye IPA recipe based on Brewdog's "Albino Squid Assassin" which I might do tomorrow in lieu of the NEIPA I was planning
Recap of the last few days:
Saturday: Group brewday, had a lovely time, my best brewfriend did his very first all-grain brew and did it well. As it was his retirement party, I gifted him my spare 15g HLT so he can keep on with it. I've got a 12g kettle that will do for an HLT when I need it (I mainly do full volume BIAB anyway).
Sunday: Cleaned up the brewery. And tested positive for the covids!!!
Yesterday/Today: Not much for brewing because I am sick as a sick dog. Later if I feel up to it need to dump grain bag from Saturday (ewww, yes I know) and boil out the chiller. Still testing positive so two more days out of work, oh darn.
Saturday: Group brewday, had a lovely time, my best brewfriend did his very first all-grain brew and did it well. As it was his retirement party, I gifted him my spare 15g HLT so he can keep on with it. I've got a 12g kettle that will do for an HLT when I need it (I mainly do full volume BIAB anyway).
Sunday: Cleaned up the brewery. And tested positive for the covids!!!
Yesterday/Today: Not much for brewing because I am sick as a sick dog. Later if I feel up to it need to dump grain bag from Saturday (ewww, yes I know) and boil out the chiller. Still testing positive so two more days out of work, oh darn.
Totally unplanned brew session, was feeling kinda down so wanted to do sth fun and got all the ingredients at hand plus just washed the entire kit a couple days back, guess I`ll be washing them again tomorrow 
Of course had to order more bottles to put it in, oh and caps to close them, oh yea ran out of starsan so a litre bottle of saniclean too 88 and change eur again... They do say if it doesn`t take all your spare time and all your money it`s not a hobby right 
Of course had to order more bottles to put it in, oh and caps to close them, oh yea ran out of starsan so a litre bottle of saniclean too 88 and change eur again... They do say if it doesn`t take all your spare time and all your money it`s not a hobby right Attachments
Shipped entries to two competitions and a care package to my SIL and brother. 
Yesterday I brewed an 8 gal batch of porter to split with my brew buddy. Fermenting it in a Fermzilla so 8 gallons is all I was comfortable putting in it. Over night it is fermenting well using Chico 1056 yeast that has been repitched multiple times.
VikeMan
It ain't all burritos and strippers, my friend.
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Is that a spunding valve in your blowoff line? Are you not concerned about the possibility of spooge running through it?
Yeah it's a spunding valve and no I'm not worried about any back flow. Once fermentation gets to full blown activity I start increasing pressure in the fermenter. That helps prevent back flow plus a sufficient amount of CO2 escapes around the hose going through the bung.
VikeMan
It ain't all burritos and strippers, my friend.
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By "spooge" I meant blowoff, i.e. stuff on its way to the blowoff vessel.
Brewed my cruo BRU-1 Hazy.
Aside from a bit of a slow sparge, a super easy brew day. Hit my numbers with little effort.
1.071 OG, should finish around 7%
Token 10g of cryo BRU-1 at 30 for bittering.
Big fat 160g (5.6oz) whirlpool, seen below.
Pack each of WHC Saturated and Lallemand Köln.
Another 230g of Cryo BRU-1 for dry hopping split between high krausen and post fermentation.
Should be fun.
Aside from a bit of a slow sparge, a super easy brew day. Hit my numbers with little effort.
1.071 OG, should finish around 7%
Token 10g of cryo BRU-1 at 30 for bittering.
Big fat 160g (5.6oz) whirlpool, seen below.
Pack each of WHC Saturated and Lallemand Köln.
Another 230g of Cryo BRU-1 for dry hopping split between high krausen and post fermentation.
Should be fun.
@VikeMan oh, I'm keeping an eye on it. This batch is primarily a test to see how far I can push a Fermzilla. I like them and now have two. I like being able to ferment, crash, carb and serve in a single vessel. I understand they advertise that you can do it all in a SS conical but they are simply too clumsy and cumbersome IME.
G'luck!Shipped entries to two competitions and a care package to my SIL and brother.
Yesterday was the first brew day in a while and wanted to try something different. I brewed 3gal of stronger wort (citra & el dorado IPA) that I top upped with some water to get to 5gal. Messed up and forgot to connect the false bottom again and really crammed the pump, RIMS and kettle return. Once that got clear things went OK but got pretty lousy efficiency, planned on 70% got 62%.
Today was a double brew day, 2gal English IPA and I gave the top-up thing another try on a golden ale. Both went well, the golden too well even, planned 62% efficiency and got 72% this time. Remembered to connect the false bottom even.
Today was a double brew day, 2gal English IPA and I gave the top-up thing another try on a golden ale. Both went well, the golden too well even, planned 62% efficiency and got 72% this time. Remembered to connect the false bottom even.
Got my Tilt Pi up and running!
Day 3 of fermentation for my Cryo BRU-1 NEIPA. Checked on it this morning and it's blowing out of the airlock so quickly set up a blow-off tube into a spare jug if distilled water with a bit of Chemisan in it.
I'll do my first dry hop later today when my wife is back from her appointments and I'm not juggling two kids. 100g BRU-1 at high krausen.
I'll do my first dry hop later today when my wife is back from her appointments and I'm not juggling two kids. 100g BRU-1 at high krausen.
Today being the first day I've actually felt well enough to do something, brewing up another batch of IPA. Just tapped the last one last Friday, but it's been such a great hydration drink this week while I was sick that it's going fast. Had some horrible news on Wednesday; a dear friend, my husband's BFF, was vacationing in Nashville with his wife when he went into renal failure. Passed a little over two hours after they finally had to intubate him. Today's brew is in honor of his memory. Life moves pretty fast, my friends; blink and you'll miss it.
It's keg cleaning day at Murphbrau Haus got three kegs to clean in preparation for brews in the works.
In keeping with the general theme of how this week is going (awful), just tasted the Wit I brewed last Saturday. Apparently something was wrong with the yeast, and I just inadvertently created a sour. Not acetaldehyde, I know what that tastes like; more like sour patch kids but not as strong. Still has a good orange/spicy flavor to it, might just keg it and see if I can stomach it. Or send it to a competition. Or see if my friends will drink it. Anything. This was supposed to augment the slightly weird lager which is all I have left in the kegerator right now, gosh darn it.
Stick it in a keg, top it up with some malt extract or light Candi sugar, dose it with Brett and leave it for 6 months. I don't know what you'll get, but it'll be interesting for sure!
Bottled my Hungry Brown Dog Am Brown Ale. I believe this is the final dialed in recipe, finished @ 1.015 w/ 4.99% abv. Has the color and flavor I have been looking for since starting this effort. The recipe is posted on Brewer's Friend @ Hungry Brown Dog if anyone is interested.
flipster
utility beer research kitchen
The last days I had in my mind to resurrect my "utility muffin beer research kitchen". That gives me the opportunity to do 5l batches instead of 30l.
With the things I learned from reading the HBT over the last few weeks, I had the urge to pull this setup out of the archives and worked a bit on that. So I came up with a simple idea for an insualtion (just glued some stryrofoam pieces together and cut/burned a hole into it in the shape of my bucket, and created a lautering-drainage/BIAB-hybrid-vat for mashing.
To keep things from getting boring, I used the setup for a traditional Münchener Hell (Ha'Psch-Clone) recipe with infusion and decoction (two mash process).
Surprisingly I hit the OG to the point, and now the fermenter went into my fridge. This really allowed a few shortcuts, so that the entire brewing day was not very long in comparison, despite the (relatively) complex mashing process.
And now: only the result has to be right in a few weeks - but I'm already planning a comparative recipe without decoction, just because I can.
With the things I learned from reading the HBT over the last few weeks, I had the urge to pull this setup out of the archives and worked a bit on that. So I came up with a simple idea for an insualtion (just glued some stryrofoam pieces together and cut/burned a hole into it in the shape of my bucket, and created a lautering-drainage/BIAB-hybrid-vat for mashing.
To keep things from getting boring, I used the setup for a traditional Münchener Hell (Ha'Psch-Clone) recipe with infusion and decoction (two mash process).
Surprisingly I hit the OG to the point, and now the fermenter went into my fridge. This really allowed a few shortcuts, so that the entire brewing day was not very long in comparison, despite the (relatively) complex mashing process.
And now: only the result has to be right in a few weeks - but I'm already planning a comparative recipe without decoction, just because I can.
Dug this thing out of hibernation. My neighbor gave me this roughly shaped mash ladle years ago for me to finish back when I was brewing the last time round. It's sat ever since but suddenly remembered it the other day and got half a mind to actually finish it. It's made from the same mahogany plank as the guitar I built so it'd be kind of form fitting to finally put it to use.
Today I brewed 22.5 litres of Summer Lightning clone. OG 1048 giving a BHE of 76%. IBU 39, SRM 4.7
Recipe
4500g Crisp Maris Otter
60 minutes Mash and boil.
35g Challenger @ 60 m
20g EKG @ 15 m
25g EKG 20 m whirlpool
CML Midland (Nottingham style yeast)
Recipe
4500g Crisp Maris Otter
60 minutes Mash and boil.
35g Challenger @ 60 m
20g EKG @ 15 m
25g EKG 20 m whirlpool
CML Midland (Nottingham style yeast)
Second DH on my NEIPA. Another 180g of Cryo BRU-1.
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