ClaudiusB
Well-Known Member
After 30 years of brewing, it is still fun.
"Your setup is very impressive" Thanks. "commercial brewer or home brewer" A home brewer, I don't charge for my beers.
What I did for beer today
- Thread starter iaefebs
- Start date
Help Support Homebrew Talk:
"Your setup is very impressive" Thanks. "commercial brewer or home brewer" A home brewer, I don't charge for my beers.
Holy smokes! I always assumed you were working at a smaller micro.
Damn, your rig is light years ahead of any rig I've ever seen. Good on you!
ClaudiusB
Well-Known Member
"Damn, your rig is light years ahead of any rig I've ever seen" Thanks.
80% of it is 30 years old.
Put my citra golden ale in a keg, seemed to get expected attenuation.
Why I like WLP007, done in 4days and clear in 8days. Was actually clean on day 4, started at 1044.
Why I like WLP007, done in 4days and clear in 8days. Was actually clean on day 4, started at 1044.
Yesterday a dumped an old spoiled from oxidation and acetic contamination hellesbock 
it had to go. Did a deep clean and sanitized 2 ways in preparation for a small batch competition beer that I don’t want to bottle condition. As late as it is now, I’ll probably do the closed transfer tomorrow.
@ClaudiusB your brewery gets a definite WOW! I must say though, when you share those snap shots of your pours in the bier garden I often think how nice it would be to visit and have something refreshing. (Don’t worry I don’t travel to Texas very often, and I’ve not been any where near western TX)
it had to go. Did a deep clean and sanitized 2 ways in preparation for a small batch competition beer that I don’t want to bottle condition. As late as it is now, I’ll probably do the closed transfer tomorrow.@ClaudiusB your brewery gets a definite WOW! I must say though, when you share those snap shots of your pours in the bier garden I often think how nice it would be to visit and have something refreshing. (Don’t worry I don’t travel to Texas very often, and I’ve not been any where near western TX)
Two things:
Made a starter for the Brett -british pale ale I'm going to brew this Friday with Godiva hops.
re-soldered the wire to the stir plate in the ferm chamber that got torn by a fermentern getting set down on it ... : /
Got out part of the supplies to bottle tomorrow night a Bananza Hefe.
Made a starter for the Brett -british pale ale I'm going to brew this Friday with Godiva hops.
re-soldered the wire to the stir plate in the ferm chamber that got torn by a fermentern getting set down on it ... : /
Got out part of the supplies to bottle tomorrow night a Bananza Hefe.
![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)
Today I’ve brewed 15 litres of an Elderflower Saison
2800g Pilsner malt
120g Biscuit malt
120g Honey malt
100g Acid Malt
160g Honey, 10g Elderflowers, 6g Bitter Orange peel all at 10 minutes remaining.
15g Magnum at 45 minutes
25g Saaz at 15 minutes
Crossmyloof Wallonia yeast at 25C
OG 1047 expecting ABV 5.8%
2800g Pilsner malt
120g Biscuit malt
120g Honey malt
100g Acid Malt
160g Honey, 10g Elderflowers, 6g Bitter Orange peel all at 10 minutes remaining.
15g Magnum at 45 minutes
25g Saaz at 15 minutes
Crossmyloof Wallonia yeast at 25C
OG 1047 expecting ABV 5.8%
I rebuilt my ale anti-suckback rig this afternoon with gasketed plastic lids while brewing the '71 Boddingtons clone. No more cussing at rusted shut Ball Jars for me! I'm a fancy lad, now.
What is that pump head made from? Looks like a chunk!
Cheers!
Cheers!
No kidding! Obviously, it's not cast iron, but it sure looks like it.
That's a beautiful pump, sir!
Black Titanium.
It's Spike's Flow. Picked it up before their price increase. I was looking at a few pumps to replace my old March pump.
It's Spike's Flow. Picked it up before their price increase. I was looking at a few pumps to replace my old March pump.
Gee, I wasn't sure what was better. The beer is great too, at 11% it's a supper
Machined 304 stainless steel according to Spike.
Spike is killing it right now. A bit miffed that my old crap is all paid for! 
My old crap is paid off too, but it's getting old and new pieces are just easier to work with and more reliable. I have the money but every purchase I make I have spent tons of time researching and agonizing if I should spend the money. Many years ago I got comfortable with the fact this hobby isn't any different than any other one. Just make smart purchases.Spike is killing it right now. A bit miffed that my old crap is all paid for!
I hear you.
A couple of years ago I looked at my (less than) trusty (and certainly very) old Island of Misfit Toys collection of kegs, most of which were converted from pin lock to ball lock, and no two were really the same. For years I had been fighting hard to keep them running. I had an entire bookmarks folder dedicated to parts conversions for old converted pin lock to ball lock kegs. Eventually, I came to realize that I was just wasting my time, frustrating myself, and making this fun hobby a real chore. So I bit the bullet and bought 3x 5gal and 2x 6gal brand new shiny Torpedo kegs over the course of a year. All of the sudden my brewery became so much more enjoyable! I didn't have to read the notes scrawled on the sides of my kegs regarding their replacement parts requirements and kegging became quick, easy, and enjoyable. No leaks, just a standardized set of replacement parts, it became so much easier.
Was it expensive? Hell yeah! Was it one of the best upgrades I've ever made to my brewery, without a doubt!
Last edited:
cracked open a new aptera pH meter and used it for the first time. Calibrated and used it to take the boil pH.
was too busy making a dark Candi syrup on the stove to take the mash pH...
more motivated to put together my RO membrane and sediment filter onto my carbon block...has been annoying driving down the street to get RO water that isn't trustworthy...and my pH has apparently been off since I don't really understand what's coming out of my tap (the municipality just completed a "pure water project" near here recently...whatever that means...probably that we're drinking toilet water now).
was too busy making a dark Candi syrup on the stove to take the mash pH...
more motivated to put together my RO membrane and sediment filter onto my carbon block...has been annoying driving down the street to get RO water that isn't trustworthy...and my pH has apparently been off since I don't really understand what's coming out of my tap (the municipality just completed a "pure water project" near here recently...whatever that means...probably that we're drinking toilet water now).
Good on you, it's a solid piece of kit!
Your words echo my own to a tee except I'm still using kegs that have more years on them than I do using them. I'm OK with that part right now. Just before I retired I got a nice bonus from work so I bought a stainless steel conical, a Spike. Another purchase I agonized over.
I'm comfortable with the brewing part and I know I have more to learn and I love to share my four decades of experience. It's just a great hobby, and very rewarding. I'm overly rewarding myself tonight.
Great reading your words!
1318 starter 2nd phase to get to ~1200B cells. Will pitch 2/3rds - probably Tuesday - and stash the rest...
Cheers!
Cheers!
Bottled 12 bottles and kegged the rest. Not sure if the yeast gave me a white wine flavor or a bug, but it tastes a little like white wine and sweet. It was a new yeast so I am not sure if the yeast produces this fruity flavor. But it is not sour. I fermented at 67F.
Just put Summer 48 in the 'fridge. I'm sad to say I skimped on the priming sugar, and it's a bit under-carbed but still drinkable.
Frankenweizen's Monster is still sleeping, but I've got a bottle chilling for the 1-week taste test. Just mowed, so I'll be gettin' all scientific on it after I shower.
And first sample is very true to hefeweizen character -- light, slightly biscuity, with pronounced spiciness and banana notes, and a hint of sour at the back. Good mouthfeel, carbonating nicely, thin head that drops out over about 5 or so minutes.
I think it's worth the 10 minutes up front and 2 weeks of waiting.
Frankenweizen's Monster is still sleeping, but I've got a bottle chilling for the 1-week taste test. Just mowed, so I'll be gettin' all scientific on it after I shower.
And first sample is very true to hefeweizen character -- light, slightly biscuity, with pronounced spiciness and banana notes, and a hint of sour at the back. Good mouthfeel, carbonating nicely, thin head that drops out over about 5 or so minutes.
I think it's worth the 10 minutes up front and 2 weeks of waiting.
Last edited:
Wrote a simple Best Bitter recipe for a friend's barbeque next month. 85% Warminster floor malted MO, 5% wheat, 5% golden syrup and 5% crystal T50. 4.5%, 30-odd IBU, mix of EKG and Bramling Cross with a couple of ounces in the DH.
Kegged a batch of CCC Blonde at the farm.
- Joined
- Sep 6, 2021
- Messages
- 583
- Reaction score
- 2,515
Packaged 34 bottles of Dunktoberfest? Bucktoberfest? Bieredegarde?
Drew up a recipe for my next beer that I'll brew this week. Leftover ingredients: Pilsner, a little MO, just over a pound of flaked oats, and a few oz of honey malt. The oats will comprise 11% of the grist, so calling it Haulin' Oats. Using Centennial for bittering and flavor/aroma. Will pitch US-05. Should end up somewhere between a blonde ale and APA. Never used oats in a pale beer, so curious to see what comes of it.
- Joined
- Dec 21, 2012
- Messages
- 355
- Reaction score
- 473
Yesterday I finally kegged 5 gallons of hard lemonade, 5 gallons of Cranberry-apple cider, and 2 gallons of a cherry cider. I think two had infections, but still tasted ok, so I also bleached everything they contacted.
Sharing a quick wrap up of Colorado’s HomebrewCon. A good time had by all, seemed to be 50+ attendees with 20+ kegs to sample in between technical sessions.
Concluding panel discussion was predominantly about competitions, it lasted until 6pm.
Conference had great material for everyone with usual top shelf socializing, if you’re in the area look for 2025 announcement next summer.
Concluding panel discussion was predominantly about competitions, it lasted until 6pm.
Conference had great material for everyone with usual top shelf socializing, if you’re in the area look for 2025 announcement next summer.
I grilled, therefore I beered. I don't know why it is, but a larger bottle of beer always tastes better than a smaller one. The 22-oz bottle of Summer 48 had no hint of sourness, so I'm guessing my earlier assessment was just carbonic bite in a 12-oz bottle.
