What I did for beer today

[ajw85]

Holy moly thatsa lotta copper! That`d cost a fortune here.

Continuing the everlasting-feeling process of anti-stinking my slimy rot bottles... They come out fine and dandy at the end but holy hell is that a project and a half... Should teach me to rinse after every pour!

It's just the standard 3/8" coil from Home Depot / Lowes. The fittings were like $1 each with another $6 piece of 3/8" OD. It's been in my basement sitting there for a few years so I don't even think about the cost any more.

 

[BikerMatt]

226. That`s how many bottles I got. And now every.single.frikkin.last of them are cleaned, shelved and ready to be filled.

Carried one fermenter outside to cold crash til Friday (no fridge big enough)

Found one bottle hiding in the corner of a case that`s been gathering dust on the top shelf for nine months TO THE DAY, to my surprise it was full (and needless to say crystal clear). Tomorrow we feast!

 

[Hoppy2bmerry]

Went to LHBS this morning with specialty grains I had on hand, and bought base malts and got everything milled together. Started the brew 50 mins ago.

 

[catdaddy66]

Picked up some longnecks and are sanitizing them right now. Will fill them tomorrow with a warm fermented lager/steam beer.

 

[brewbama]

Racked my Moose Drool homage to the keg and set it into cold conditioning.

 

[bracconiere]

i put my granola in the oven to 'kiln'...might not sound like something for beer. but with as much as i drink, without the vitamins and minerals my liver would explode!

 

[homebrewer_99]

Went to the hardware store for some o-rings, got home assembled the kegs and realized I was still missing a lid o-ring. How on earth did that happen? I mean just where does it disappear to? I know I had 25 complete sets (at one time).

What I did for beer today? I drank 6 year old Hard Lemonade (kegged).

 

[Hoppy2bmerry]

Bottled a six and kegged the rest of Harvest Hefeweizen tastes nice banana not over the top, not over hopped.

 

[Hoppy2bmerry]

Oh yeah, also pitched the Dunklewiessen, time for breakfast.

 

[jiMithing83]

View attachment 591077 Bottled a six and kegged the rest of Harvest Hefeweizen tastes nice banana not over the top, not over hopped.

That's an interesting taster glass... did it used to contain a Costco dessert?

 

[Hoppy2bmerry]

It sure did!

 

[jiMithing83]

Nice! I have 6 myself, i always check to see if i can get more but haven't seen them in like 2 years.

 

[bracconiere]

Bought a 50lb sack of barley at the feed store, and will be putting 23lb's of it in my malting tub. Once again starting the week long process of brewing a batch of beer.

I'm also enjoying listening to the last batch gleefully bubbling away, waiting to see if the protein rest helped with clarity.

 

[SirHC_]

Bottled IIPA
Bottled "beer" fermented extra runnings with a Kombucha scoby. Went a little long, really sour now. We'll see...
And clean up.

 

[jaymosbeershack]

Bottled the rest of the dopple bock, as well as 8 bottles of rye pale ale for comp. Kegged a NEIPA. Cleaned the kegs and the fermenter. Labled all the comp beers. And about to head to the home brew club meeting to pack the entries.

 

[BikerMatt]

Bottled an (apparently) 8.6% munich-ale mongrel, didn't clean up that's for tomorrow...

 

[Schlenkerla]

Kegged my Schlenkerla Clone tonight.

She's very smokey...[emoji12]

10lbs of Beech Smoked Malt. Home made
1/2 lb of Black Malt
2 oz of Mt Hood @ 60 min

Mashed high for more mouth feel.

OG 10.53
FG 10.15
ABV 5.0%
SRM 25
IBU 40

 

[BikerMatt]

Wow that seems super simple and easy. Wonder if I should do sth similar for the winter...

 

[Schlenkerla]

Wow that seems super simple and easy. Wonder if I should do sth similar for the winter...

Yeah it's very easy and you should if you like firing up the smoker in fall. Best beer to drink while smoking meats.

Smoking your own malt is great too. My first clone was with apple. I've done several iterations with different woods. A blend of maple, cherry and hickory give off a very bacon like flavor. After smoking you need to dry the wetted grain. Drying in the oven also gives the malt a Vienna/Munich like taste to the malt besides having an awesome smoke flavor. Read this.

https://www.homebrewtalk.com/forum/index.php?threads/637254/

Weyermans beech malt can be bought online too.

https://www.northernbrewer.com/products/weyermann-smoked-malt

I personally think DIY malt is better.

 

[homebrewer_99]

Smoking your own malt is great too.

I used to work about a mile or so from Weyermann's.

(Many years ago), I brought a 5L mini-keg of Schlenkerla Rauchbier back from Bamberg and took it to a friends retirement party. The "Bacon Beer", as they called it, was a real hit.

 

[Schlenkerla]

I used to work about a mile or so from Weyermann's.

(Many years ago), I brought a 5L mini-keg of Schlenkerla Rauchbier back from Bamberg and took it to a friends retirement party. The "Bacon Beer", as they called it, was a real hit.

I bet, I'd buy some right now. My beer won't be fully carbed for a few days. Hell after work it will be cold enough to drink.

 

[RevFrank]

I just bottled 5 gallons of a saison I call "City Honey Ale." What is it about homebrewing? Every time I brew a new beer, it becomes my favorite!!

 

[BikerMatt]

Yeah it's very easy and you should if you like firing up the smoker in fall. Best beer to drink while smoking meats.

Smoking your own malt is great too. My first clone was with apple. I've done several iterations with different woods. A blend of maple, cherry and hickory give off a very bacon like flavor. After smoking you need to dry the wetted grain. Drying in the oven also gives the malt a Vienna/Munich like taste to the malt besides having an awesome smoke flavor. Read this.

https://www.homebrewtalk.com/forum/index.php?threads/637254/

Weyermans beech malt can be bought online too.

https://www.northernbrewer.com/products/weyermann-smoked-malt

I personally think DIY malt is better.

My LHBS seems to have chateau smoked, chateau peated, and weyermann beech. Not gonna smoke my own LOL.

 

[BikerMatt]

I used to work about a mile or so from Weyermann's.

(Many years ago), I brought a 5L mini-keg of Schlenkerla Rauchbier back from Bamberg and took it to a friends retirement party. The "Bacon Beer", as they called it, was a real hit.

It's great with a chunk of smoked ham!

 

[Schlenkerla]

My LHBS seems to have chateau smoked, chateau peated, and weyermann beech. Not gonna smoke my own LOL.

Whatever you do don't use peat unless you have a recipe for a Scottish Ale that calls for it. Peat is NOT a sub for rauch malt.

My recommendation is to get the weyerman beech.

I don't know about the Chateau Smoked or the peated. Again I wouldn't try the Chateau Peated on anything other than something Scottish. A little peat goes a long way. They have grades of peat. That's worth knowing when you're buying and what's called for in the recipe.

I've NEVER used peat, what I've tasted I didn't like at all. Tasted/smelled very phenolic like burnt circuit boards. Very much a turn off to me.

 

[jaymosbeershack]

I did a porter with peat smoked malt once and a quarted pound was too much for 5 gallons. Was great for making beer brats though.

 

[Hoppy2bmerry]

Adding to my manifold to run 3 instead of 2 kegs. ( on the trash can party server. )

 

[BrewMan13]

I did a porter with peat smoked malt once and a quarted pound was too much for 5 gallons. Was great for making beer brats though.

Tastes definitely vary, because when I put 4oz peated malt in my porter, I can barely detect it. However, I have yet to make a great, very smokey (to me) beer. Mostly because when I've gone above 4oz, I just went bonkers and add stupid amounts of various smoked malts without any real plan and ended up with a mess.

Anyway, what I did for beer yesterday was add the first dose of honey to my braggot since fermentation had slowed a bit. This morning the yeast was ripping again. Also, a pint glass holds about 22oz of honey if you're curious...

 

[Andrew Hodgson]

Last night brewed up a 1L starter of wlp568 for a dark saison this weekend. Crashed in the fridge now, tonight will step it up to 2L and Saturday will pitch.

 

[homebrewer_99]

Whatever you do don't use peat unless you have a recipe for a Scottish Ale that calls for it. Peat is NOT a sub for rauch malt.

My recommendation is to get the weyerman beech.

I don't know about the Chateau Smoked or the peated. Again I wouldn't try the Chateau Peated on anything other than something Scottish. A little peat goes a long way. They have grades of peat. That's worth knowing when you're buying and what's called for in the recipe.

I've NEVER used peat, what I've tasted I didn't like at all. Tasted/smelled very phenolic like burnt circuit boards. Very much a turn off to me.

I don't know if I already mentioned in, but I used peat malt in a Scotch Silly (Clone Brews, p 63, I think). It tasted pretty good. Reminded me of Scotch Whisky.