Joshua Hughes
Well-Known Member
HB Irish Stout
What I did for beer today
- Thread starter iaefebs
- Start date
Help Support Homebrew Talk:
Finished the port by adding sugar and everclear to the 15% red wine; moved it into a barrel that has been soaked with cognac.
Moved the "Anything Goes" sour into a keg for cooling and carbing.
Moved the barley wine into a keg for aging.
Moved the "Anything Goes" sour into a keg for cooling and carbing.
Moved the barley wine into a keg for aging.
bracconiere
Jolly Alcoholic - In Remembrance 2023
i dumped malted, kilned barley in a tub......ready to be jiggiled around and blown off......(i'm not sure if that's a pun or not)
and i should have a new beer in a week! ready to send off to kegs!
Last edited:
Remembered to bring the yeti mug home from work. I do love seeing my homebrew all pretty in the glass, but having it stay cold longer than 5 minutes in this gawdawful heat (ok my peeps in AZ and other places south, yes I know 97 ain't diddly, but it's HOT) is worth it. Also waiting for the husband to get home with supplies from Home Depot to set up one of the portable AC units in the bedroom so I can actually sleep tonight. The leaky one is out here in the garage running as a fan to keep me from melting into my chair. Embarrassed to admit I had to google how to load my staple gun because I forgot how...husband laughed at me and I threatened to shoot him with it. Ah, marriage.
seanjwalker1
Dunkel Vater
- Joined
- Sep 30, 2015
- Messages
- 1,722
- Reaction score
- 5,203
Just finished bottling the neighbors small batch Mexican lager. Came out crystal clear and tasty...for a Corona clone. Picked up fixings for a last summer brew, Bavarian Hefeweizen. I've done all grain last 8 year's, this will be my 1st extract since 2012...need something quick for whatever football their might be!
davidabcd
Detroit, Mi.
- Joined
- Jul 19, 2018
- Messages
- 3,326
- Reaction score
- 4,430
What I did for beer today?
I don't think I could do much less: I brought three milk crates of Grolsch bottles (42 in total) up from the basement so they can stare and judge me until I tweak them prior to sanitizing. I've learned to spread a bottling day out which makes it almost effortless.
There's not much difference bottling a tripel after twenty-one or twenty-five days.
I don't think I could do much less: I brought three milk crates of Grolsch bottles (42 in total) up from the basement so they can stare and judge me until I tweak them prior to sanitizing. I've learned to spread a bottling day out which makes it almost effortless.
There's not much difference bottling a tripel after twenty-one or twenty-five days.
![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)
Cellar_Dweller
Well-Known Member
Moved my lemon saison from three weeks of natural keg carbing/warm conditioning to another week or two of cold conditioning. Just a little aging experiment based on a bit of the process that Brasserie Dupont uses. I'll monitor flavor throughout and make a decision on whether or not to stow this for several more weeks or not. My best saison ever was aged for 5 months.
Working out a recipe on brewers friend.
Cleaned 7 kegs and got a starter going for a Festbier.
seanjwalker1
Dunkel Vater
- Joined
- Sep 30, 2015
- Messages
- 1,722
- Reaction score
- 5,203
Wow 7 kegs! Dream world! I have (1) 5 gallon and (1) 3 gallon keg and my wife still wants to give me a Come to Jesus for having " all that beer" in the house! The grass is always greener!!
Finally made a starter with some ebbegarden flakes I got awhile back for a pineapple NEIPA. This stuff is serious, I've never seen a 2" krausen in a starter!! Looked like this in 30 mins. I overbuild and collect on starters, so this will go nice in my roatation!
Last edited:
I have 18 kegs and I gave two kegs to my great nephew so I didn't have to haul them back from Illinois.Wow 7 kegs! Dream world! I have (1) 5 gallon and (1) 3 gallon keg and my wife still wants to give me a Come to Jesus for having " all that beer" in the house! The grass is always greener!!
I have eight 5 gal and one 3 gal lol.
Brewing some, right now. Pale Ale.
Been beer lazy this week, with a co-worker out for a family emergency and long hours covering their desk. Not brewing this weekend because we "technically" have enough (query: is there such a thing?), so will get one kegged and dry hop another today, and soak the 12g kettle that someone left dirty from last weekend's brew.
Mulched the garden, especially the hops. Just an observation, but it is interesting how differently the hop varieties grow and mature. I have one with full cones at the top and several with just burrs or almost burrs, and a few that are still pushing upwards. Been a weird summer.
Same here for me with the Hops because there was so much heat and then moisture and then heat again in Central Florida mine got black spot fungus in my first-round of comet was pretty much messed up..
triple perle is next to it and never produced cones or burrs yet but it still growing.
SteveH aka shetc
Well-Known Member
- Joined
- Jul 28, 2013
- Messages
- 3,151
- Reaction score
- 5,675
I went to a Hogtown zoom education session that featured Stan Hieronymus. He said I should try making a basil beer so I'm going for it 
Today, I made a basil tincture so I can conduct controlled experiments. 50% purple basil / 50% sweet basil. The purple has a distinctive cinnamon aroma after the initial vegetal odor. The sweet is in the same vein but much less distinct. I skipped using any Thai basil as it has a combined aroma of licorice and diesel.
Today, I made a basil tincture so I can conduct controlled experiments. 50% purple basil / 50% sweet basil. The purple has a distinctive cinnamon aroma after the initial vegetal odor. The sweet is in the same vein but much less distinct. I skipped using any Thai basil as it has a combined aroma of licorice and diesel.
Brewed a 1G batch MO/EGK smash beer. Mostly to wake up some slurry in my fridge to pitch into a stout in a month or so.
Discovered that the Ball-Lock Connector on the tap to my stout was leaking. I lost a few #'s of CO2 and had to clean some stout off the floor of the Keezer, but the world apparently seems to have righted itself after replacement and it can continue aging without worry. One more reason 2020 is on my S**t List.
Cellar_Dweller
Well-Known Member
Got my BIAB false bottom from Brew Hardware. Fits my Spike 20 gallon kettle really well and clears the heating element just fine. I like that the legs are made from threaded bolts so I can adjust the height easily if I see a need.
I'm hoping to possibly find a way to secure a hop spider to this thing so I can run my system with the lid on. (My default idea is to use magnets.)
Walked to the LHBS (yes, that is a tremendous privilege) and picked up some replacement keg parts and a backup CO2 tank.
Cleaned a couple kegs.
Cellar_Dweller
Well-Known Member
I'm nearing completion of my eBIAB system in my cellar/basement/crawlspace and finally finished hooking up my water. Had a leaky coupler and didn't have an extra so I swapped it with a ball valve (upper left) that doesn't serve a purpose, but oh well, I have water now! Running electric next week and should be good to start doing a couple test runs.
Last edited:
BrewMan13
Whole Nother Level Brewing
Yesterday brewed up my gruit-inspired imperial oatmeal stout; the craziest recipe that I still brew semi-regularly. A bit worried about the yeast, as the starter wasn't as active as I would have liked, and the lag time for the first signs of fermentation is by far the longest I've had to wait in a loooong time.
Ordered a bunch of new custom bottle caps.
Built my own closed transfer setup with extra parts I found around in my brewing equipment drawers. I did have to buy some 1/2 mip to 1/4 barb adapters, but that was about it. Got a cool piece awhile back that stops suck back.
