bluedaisy0627
Well-Known Member
Tapped Kate. Delicious strawberry milkshake ipa.
What I did for beer today
- Thread starter iaefebs
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Kegged the APA I brewed a couple of weeks ago, then left for the weekend. We’ll be home Sunday night, so I set the pressure to 20 psi. Should be decently carbed when I get home.
Beernik
Well-Known Member
Unpacked my beer, wine, & mead making books and alphabetized them.
I may pick up some 2x4s later today to begin building the frame around my keezer.
I may pick up some 2x4s later today to begin building the frame around my keezer.
Dave Sarber
Unindicted Co-conspirator
Alphabetized? Sounds kinda OCD.
I sort mine by size on the shelf.
Jus' sayin'.
I sort mine by size on the shelf.
Jus' sayin'.
Beernik
Well-Known Member
Mostly, I’m just happy to have them all together in an easily accessible space. I figured while I was at it, might as well organize them so I can easily find what I’m looking for. It either has to be alphabetical by title or by color.
I did the same things to the DVDs as they came out of boxes.
I did the same things to the DVDs as they came out of boxes.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
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How warm is your starter? Mine last week barely did anything in a quart starter. It flocculated very fast.
When I pitched it did nothing for 36 hours. I had to put a brew belt and get the temp to 90F. It cranked hard at 92F. It went from 1.057 to 1.013.
The last two krausen photos are last Friday and this Sunday.
I fermented open for more tropical esters.
Room temp, right around 73. I took that photo after only 4 hours on the stir plate.
HopsNTails
Just another day in the apocalypse
Bought the supplies and kegged my first beer. Goodbye bottling! (At least until I get a beergun)
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Get some heat on it... Should make it be a little more active.
See the back of this Omega Labs Hornindal Pack... Note the temps.
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You don't need a beer gun. You need a party tap, standard racking cane and bung.
The party tap is your pouring valve. The racking cane fits inside the party tap. The bung seals the bottle. See the pictures.
The guy in this thread uses a piece of silicone hose. Typical for recirculation on a mash tun.
https://www.homebrewtalk.com/forum/index.php?threads/649282/
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I made an English Porter split batch to test WLP17 Whitbread and WLP26 Premium Bitter fresh from the White Labs vault purge. Also made 2.5 gallons of Kolsch and will pitch WLP011 in the morning after it cools. I'll also try the WLP011 in a cyser to see if it will naturally finish north of 10.00 (fingers crossed it will finish at 1005).
Pulled the keg of Czech lager out of the kegerator (it has nasty esters or something, I'm too lazy to figure it out) and plan on inoculating it with some lager yeast slurry, then leaving it in the warm house for a few days to see what happens. If it doesn't help, no large deal, although I'll be p*ssed at losing a full keg of what was SUPPOSED to be a competition beer; I have another one in the wings that is tons better anyway. Just want to see if it will help.
I have one of those (thanks Biermuncher for the instructions!) but it's messy. I just ordered, and should get today, a OneBom counterpressure filler from amazon for my birthday; eager to see if it works as well as the beer gun for half the price.
Yesterday, bottled 5G of dry stout.
Today, brewing the base beer for my pale wheat, lambic.
And, because no brew day would be complete without complications, ran out of propane halfway through the boil.
Dinner is going to be late.
Today, brewing the base beer for my pale wheat, lambic.
And, because no brew day would be complete without complications, ran out of propane halfway through the boil.
Dinner is going to be late.
Removed the labels and cleaned up a case of bottles.
Was going to bottle my current batch and brew another but the one currently in the fermenter dropped another 2 points so I'm going to wait longer until I'm positive it's stable.
Was going to bottle my current batch and brew another but the one currently in the fermenter dropped another 2 points so I'm going to wait longer until I'm positive it's stable.
Dave Sarber
Unindicted Co-conspirator
LOL! That happened to me the other day! Ran down to a local convenience store to get the bottle refilled, and had to show the employee how to run the equipment!
Me three. Thought I had enough yesterday, was sitting here typing away and happened to look towards the burner and...nothing. One of these days I'll figure out how to tap into the gas line in the house....and maybe yall will read about it on facebook. "Suburban Seattle homebrewer blows house & neighborhood to kingdom come....video at 6."
Spent a few hours last night with the soldering iron and tonight configuring my iSpindel. Calibration tomorrow.
Dave Sarber
Unindicted Co-conspirator
Trial fit only, valve will not be upside down, and the extra nipple is waiting for a thermometer, arriving tomorrow.
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Kegged 10gallons of Stout. Shouldn't need to wait long for this to carb (woot low carb vol beers!)
Long story short; at Oregon Brewfest last weekend husband absolutely fell head over heels in love with saisons. I've never brewed one. Fast forward to today: won $50 on a scratch ticket and bought a couple six-packs at the store, IPA for me, and a Raspberry Saison by (yeah I didn't believe it either) Red Hook, for the husband. Unbelievably tasty, not over-the-top on raspberriness, just a nice light easy drinking saison. So guess who now needs to figure out a recipe to try and match it? Gee wonder what I'm doing this week.
In the recipe section there is a honey saison ‘cottage house I believe’ that is money good. I would pass on 3711 and use 3724 or 3726 if you liquid yeast and let it rock at ambient summer temps.
Good luck!
Finally dry hopped a hoppy wheat about 1 1/2 weeks later than planned last night.
Purée is your friend when it comes to adding fruit, though you could use frozen berries thawed and pushed through a sieve to remove the seeds.
Formulating a recipe for Schwartz bier with some rye for flavor.
deadwolfbones
Well-Known Member
Kegged my kveik IPA (rye, Citra, Amarillo) and started a batch of simple cider (Kirkland juice + WLP611).
deadwolfbones
Well-Known Member
Agree with the yeast advice. Specifically I'd use 3726 because it doesn't stall, though it also doesn't finish as dry. I might actually start adding a bit of Belle Saison to my 3726 batches with 20% or so attenuation left to go.
My base saison recipe is just 90% good pilsner malt (I like Mecca Grade Pelton) and 10% wheat (Mecca Grade Shaniko) mashed at 148-150F.
