Dry hopped my El Rojo Red DIPA with Citra, Cashmere, and Necatron.
Finished cleaning my carboys.
Finished cleaning my carboys.
What I did for beer today
- Thread starter iaefebs
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Got grains milled and everything staged for brewing the 14th batch of my double imperial triple chocolate honey stout tomorrow.
46 pounds of milled grains pretty much fills two standard buckets. Had to pack these down to get the lids on...
RO system almost done loading the rig with brewing liquor.
Haven't brewed in a few weeks so I'm looking forward to cooking up this 1.109 OG beast
Cheers!
46 pounds of milled grains pretty much fills two standard buckets. Had to pack these down to get the lids on...
RO system almost done loading the rig with brewing liquor.
Haven't brewed in a few weeks so I'm looking forward to cooking up this 1.109 OG beast
Cheers!
My club’s competition was today, I brought home a first place for my Grodziskie and managed a third place win with a light American lager with one judge saying it was almost too good, having a touch more flavor than it should. LOL I’ll take it!
Had tastes, stewarded a session and set up the prizes with some help. It was a good day.
Had tastes, stewarded a session and set up the prizes with some help. It was a good day.
Beer work in the living room?
Bottled a barley wine with honey and jack daniels spiral today.
Was a public recipe in the brewers friend app that I scaled up (and scaled back the honey quite a bit) for a way higher og.
Made a small addition of rye because I had some left over. That, the 4% honey malt and 10% honey turned out great.
Boil was around 5 hours.
Added 1oz. Biofine Clear to the fermenter because I don't want my oatmeal stout with Windsor to look like river water when I bottle on Tuesday.
I hate popping the lid on my fermenter, so I also added a pinch of ascorbic and Na-meta, dissolved in a little sterile water. Hopefully, that will scavenge some O2.
I hate popping the lid on my fermenter, so I also added a pinch of ascorbic and Na-meta, dissolved in a little sterile water. Hopefully, that will scavenge some O2.
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Did some work in the milling & grain storage shed. Consolidated 6 partially to mostly filled 25 kg bags of malt into smaller portions of various sizes. 11, 10 lb, 8 lb, 7 lb, 5 lb... So I could easily put together recipes without the need to measure again. (Need 17 lbs? Grab a 10 lb & 7 lb bag) .Very tidy.
So all the base Malts are dialed in and ready to make some serious suds.
Next up? Tidying up and sorting, weighing my roasted & caramel malts in one bin and another bin for adjuncts and specialty malts.
Before and after...
So all the base Malts are dialed in and ready to make some serious suds.
Next up? Tidying up and sorting, weighing my roasted & caramel malts in one bin and another bin for adjuncts and specialty malts.
Before and after...
Attachments
I've found that that's a pretty safe way to do it. I have to do something similar when I keg hop and those ales seem to stay color and flavor stable. I'll eventually pony up the bucks for a hops bong rig and I'll concede that a bong is the superior way of doing it, but neither my eyes nor my tongue are urging me to make the purchases soon.
You use an SS Brewtech Brewbucket, right? That nice flat lid is easy to drill for the installation of a ball lock post--I think Bobby sells bulkheads for that application. That'll allow you to inject into the fermenter the same way that keggers inject into our kegs.
Recovering from that damned Cellar Science Chico fiasco, I tore my ale fermenter down to the studs and boiled everything that can be boiled and replaced the gaskets. The only thing I left attached to the fermenter were the feet. It's now filled to the brim with iodine solution for a nuke 'em from orbit soak.
I'm getting prepped to make a proper Hefe for the first time in maybe three years. I grabbed some Munich Classic as that seems to be well-regarded and I needed to place an order to Rite-Brew. I've never used Munich Classic before, but I'm keen to try an open fermentation, so I'll be nuking the inside of my fermentation fridge later today. I zapped it yesterday, but I'm not in a charitable mood after the Cellar Science debacle. Heads would roll in my brewery if only my opponents had heads.
I'm getting prepped to make a proper Hefe for the first time in maybe three years. I grabbed some Munich Classic as that seems to be well-regarded and I needed to place an order to Rite-Brew. I've never used Munich Classic before, but I'm keen to try an open fermentation, so I'll be nuking the inside of my fermentation fridge later today. I zapped it yesterday, but I'm not in a charitable mood after the Cellar Science debacle. Heads would roll in my brewery if only my opponents had heads.
River water, like that big one near you?
Today I brewed 19.5 litres of Five Point Best Bitter
2800g Maris Otter
300g Munich light
200g Extra light Crystal
200g Amber malt
100g Flaked Torrefied Wheat
Fuggles at
40g @ 60m
25g @ 15m
35g @ 85C for 20m
Nottingham style yeast at 20C
OG 1044 BHE 77%
2800g Maris Otter
300g Munich light
200g Extra light Crystal
200g Amber malt
100g Flaked Torrefied Wheat
Fuggles at
40g @ 60m
25g @ 15m
35g @ 85C for 20m
Nottingham style yeast at 20C
OG 1044 BHE 77%
Busy morning. First - packaged up the British blonde ale (lodo) and carbed. Then the corny joined another corny from a different batch (lager) in the cold crash mini keezer for the slow temp drop over 4-5 days.
Cleaned out the fermenter and assorted pieces followed by some starsan. I now have 2 free SS brew buckets ready for tomorrow's brew day (English brown).
Weighed out the grains for tomorrow's brown ale day and they are all set to crush while I am heating up the water.
Cleaned out the fermenter and assorted pieces followed by some starsan. I now have 2 free SS brew buckets ready for tomorrow's brew day (English brown).
Weighed out the grains for tomorrow's brown ale day and they are all set to crush while I am heating up the water.
Attachments
Dry hopped the Sculpin approximation last night. Cleaned the fermenter this morning.
Also defrosting the kegerator.
Also defrosting the kegerator.
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Bottled the oatmeal stout. Racked just a tad under 5 gallons, lost a little more than usual to trub. Likely due to Windsor not making a tight sediment in the FV. It was a fluffy mess in the cone of the Brew Bucket.
OG was 1.053, FG 1.018, for 66% attenuation and 4.6% ABV. The FG was exactly the same as when I measured it over a week ago. I had added 30ml of Biofine Clear two days ago. Beer was still somewhat cloudy, but nowhere near the looks of the river water I sampled over a week earlier.
OG was 1.053, FG 1.018, for 66% attenuation and 4.6% ABV. The FG was exactly the same as when I measured it over a week ago. I had added 30ml of Biofine Clear two days ago. Beer was still somewhat cloudy, but nowhere near the looks of the river water I sampled over a week earlier.
Today I bottled my Taras Boulba clone, 33 half litre bottles.
Renewed AHA Membership with the free certificate I’d gotten for a prize last weekend also availed myself of a year of premium Brewer’s Friend.
A pleasant surprise, I also got a “free” book from BA, just paid the shipping.
Now I’m making plans for a white wine kit I’ve won in a leftover prize raffle. Grape ale, or pyment, perhaps just wine… all three if I have enough fermentors available.
A pleasant surprise, I also got a “free” book from BA, just paid the shipping.
Now I’m making plans for a white wine kit I’ve won in a leftover prize raffle. Grape ale, or pyment, perhaps just wine… all three if I have enough fermentors available.
My 20 pound CO2 siphon tank was on it's last pound and my keezer's 5 pounder was on fumes, so it was off the Airgas for a fresh siphon tank. Came back and put an honest 4.6 pounds in the keezer tank, should be good until the early fall.
Removed the blow-off rig from my double imperial chocolate stout I brewed Sunday and took a gravity check. Even fermenting with S04 at 65°F the bubbler at the end of my daisy-chained two keg purging line had been raging until this morning, and it's gone from 1.108 to 1.019 for 12.1% ABV. Happy with that already, it might eek out another point or two before the S04 is just too blasted to continue
Cheers!
Removed the blow-off rig from my double imperial chocolate stout I brewed Sunday and took a gravity check. Even fermenting with S04 at 65°F the bubbler at the end of my daisy-chained two keg purging line had been raging until this morning, and it's gone from 1.108 to 1.019 for 12.1% ABV. Happy with that already, it might eek out another point or two before the S04 is just too blasted to continue
Cheers!
I was asking for it ... And fixed it.
Two brew buckets with a blow off into a single qt. sized mason jar? With nottingham? Hello. Asking for trouble.
Fixed it .. got another mason jar(starsan) for 1 blowoff per brew bucket. Much better.
Still sounds like the final scene from Bonnie & Clyde, machine gun bubble blasts.
Two brew buckets with a blow off into a single qt. sized mason jar? With nottingham? Hello. Asking for trouble.
Fixed it .. got another mason jar(starsan) for 1 blowoff per brew bucket. Much better.
Still sounds like the final scene from Bonnie & Clyde, machine gun bubble blasts.
Airgas swaps siphoned tanks? I need to check into this. I have an extra 20lbs tank sitting around I wonder if they would swap that for a siphon tank? The 5lbs swaps are getting ridiculous expensive. I run another 20lb tank on my keezer and 5lbs tanks for festivals and general brewery work, easier to handle for me.
Milled grain for a double brewday tomorrow; kolsch first then the house NEIPA. Pipeline is dangerously low, might brew again on Monday if I can swing it. Would be the first time in quite a while the ferment fridge has two fermenters, we shall see.
Brewed a low ABV Saison, cleaned and sanitised both my Fermzillas, transferred my smaller volume grain stash from bags to airtight tupperware.
Just swapped out a kicked corny keg of Louie The Lip Lager.... With another keg from the same batch that was cold crashed earlier in the week. So it should be 90% carbonated and ready to drink.
Checked in on the bubbly action on the English Brown Ales... The crazy days are over, should be ready to drink in a week to ten days.
The American Brown ale (Live at the Apollo) is about to get sampled for gravity (still has a few days left in the 2 week ferment). OG was 1.057 and now stands at 1.004 (for a hefty 7.1% ABV) Tastes delicious even without the bubbles.
Checked in on the bubbly action on the English Brown Ales... The crazy days are over, should be ready to drink in a week to ten days.
The American Brown ale (Live at the Apollo) is about to get sampled for gravity (still has a few days left in the 2 week ferment). OG was 1.057 and now stands at 1.004 (for a hefty 7.1% ABV) Tastes delicious even without the bubbles.
Today i put the Old Glory clone in the fridge to cold crash. It fermented at 68* for 4 days at 10 psi. Very little activity in the blow off so I will let it cold crash and clear 3 days before transferring it to a keg. This keg will serve as an extended cold crash clearing period for a full week. (This brew has 2 oz pellet dry hops in the fermenter) Then it will be transferred to it's serving keg. The extra transfer is necessary because it has to travel 20 miles to its final destination, family reunion which will stir up any setiment and it will have a couple days there to settle down and clear.
Here’s the first hefe I’ve brewed in years being pumped into my kettle. It lautered beautifully, phew!
Edit: Just realized I forgot to install the damned Hop Stopper 2.0 again. Hardly the end of the world, especially on a one off hefe. I have no plans to harvest the yeast, one hefe every few years is plenty.
Edit II: what a stupidly easy brew day, just 1oz of Haller at 60 and 1.4g of trifecta at 20. It felt like I had nothing to do once the wort hit the kettle. Not a bad change of pace.
Hit my numbers, left the floor clean, and it tastes nice enough.
Edit: Just realized I forgot to install the damned Hop Stopper 2.0 again. Hardly the end of the world, especially on a one off hefe. I have no plans to harvest the yeast, one hefe every few years is plenty.
Edit II: what a stupidly easy brew day, just 1oz of Haller at 60 and 1.4g of trifecta at 20. It felt like I had nothing to do once the wort hit the kettle. Not a bad change of pace.
Hit my numbers, left the floor clean, and it tastes nice enough.
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Today I worked I my long neglected hop yard, more planned for tomorrow. I’m thankful the weather is cooperating this year. I also have a 1.75 corny soaking in hot PBW.
This morning I popped the lid off my hefe's fermenter and verified that there was a small but complete krausen, so I hosed down the inside of the fermentation chamber with StarSan one last time...then removed the lid .
Fingers crossed it'll be a good open fermentation experience.
.Fingers crossed it'll be a good open fermentation experience.
Today I made 19 litres of a Hoegaarden clone.
2500g Pilsner malt
1400g Wheat malt
400g Flaked Oats
EKG & Saaz hops
Coriander and Bitter Orange peel 10m left of the boil.
Mangrove Jack M21 yeast.
2500g Pilsner malt
1400g Wheat malt
400g Flaked Oats
EKG & Saaz hops
Coriander and Bitter Orange peel 10m left of the boil.
Mangrove Jack M21 yeast.
Bottled my last IPA where I dry-hopped by opening the bucket. Re-learned why I should never just toss the pellets in to swim free: even with transferring to a bottling bucket (used a small pinch of ascorbic acid and potassium metabisulfite), the bottling wand choked on hop material after I was about 3/4 of the way through.
The other new-to-me thing I did was fill the bottles up almost to the top, to minimize headspace. It was a pain in the ass with the wand, so once it clogged up, I removed the wand and just filled from the bottling bucket's spigot. Turns out it was much simpler, and I didn't seem to get any splashing (beer hit the inside of the bottle at an angle, and ran smoothly down the side) either. But it took a couple tries to get my timing right on closing the spigot before overflowing. Don't think I dribbled any more than the usual amount I get from the bottling wand.
Also, rebrewed the same session-ish IPA recipe, soon as it cools down, I'm going to pitch my yeast (s-04), and attempt to suspend the dry-hops in a paintstraining bag with magnets. Seems like it'll work, weight wise, but worried that I'll move the outside-of-the-lid magnet while trying to snap the lid back on in place. Is there any trick to making it work reliably?
The other new-to-me thing I did was fill the bottles up almost to the top, to minimize headspace. It was a pain in the ass with the wand, so once it clogged up, I removed the wand and just filled from the bottling bucket's spigot. Turns out it was much simpler, and I didn't seem to get any splashing (beer hit the inside of the bottle at an angle, and ran smoothly down the side) either. But it took a couple tries to get my timing right on closing the spigot before overflowing. Don't think I dribbled any more than the usual amount I get from the bottling wand.
Also, rebrewed the same session-ish IPA recipe, soon as it cools down, I'm going to pitch my yeast (s-04), and attempt to suspend the dry-hops in a paintstraining bag with magnets. Seems like it'll work, weight wise, but worried that I'll move the outside-of-the-lid magnet while trying to snap the lid back on in place. Is there any trick to making it work reliably?
