What I did for beer today
- Thread starter iaefebs
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Is that a 4-liter flask?
No, 2 liter. I guess the background takes all sense of size away.
I use cork on my counters when I brew because of the hard quartz surface. If you knock over a glass on the counter it'll just shatter. The flask is not on the counters though in the pic but I moved the cork over there. We love the counters but that is the downside to them.
I use cork on my counters when I brew because of the hard quartz surface. If you knock over a glass on the counter it'll just shatter. The flask is not on the counters though in the pic but I moved the cork over there. We love the counters but that is the downside to them.
Installed the SS Intertap faucets that came in the mail yesterday. First real upgrade to my kegerator since I put it together almost 8 years ago.
Surly
Well-Known Member
Moved some of the Irish Red I brewed last month to the bottle. I usually keg the first five gallons and keg the rest. As I had been consuming 2L soda bottle samples I thought I may have removed more than I thought. Bottling over three cases is not what I intended.
Beginning to plan my steam discharge pipe. I recently purchased a condensation lid and would like to automatically discharge the hot water from the brewery.
Beginning to plan my steam discharge pipe. I recently purchased a condensation lid and would like to automatically discharge the hot water from the brewery.
![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)
At 9:21 I wrote the above, and that was after the kettle was on the stove for about 40 minutes already. It was exactly 10am when I walked away from the kettle with the grains in and covered up and set the Beersmith timer. I probably actually started at 8:30am getting the gear out. At 2:30 I was done and all cleaned up and the only thing left is to put away the gear back into the storage after it dries, otherwise I've restored the kitchen completely to normal, except cleaner.
No matter how hard I try it always takes 6 hours.
No matter how hard I try it always takes 6 hours.
I wish! That's one hour shorter than my "everything went smooth" brew day! They only get longer from there
Cheers!
Checked the gravity on my Against the Grain AGBIAB experiment... 1.017 (down from 1.078, so roughly 8% ABV at 77% attenuation)... beer has a slight sulfur smell, but a biscuit-malty front end and a slightly sweet, slightly bitter indistinct hops finish. Carbonation will (I hope) take some of that sweet out of the equation.
Been absent a few days because crazy days at work. Finally convinced the bosses that my workspace needed to be moved out of the extremely stressful area it was in, back to where I used to be. Last two days have been a little slice of heaven, no stress, and finally remembered why I really do like what I do for a living. Kegged the latest WF lager last weekend and got it on tap yesterday, might scale down the Munich for the next one; got a bit too much more color than I wanted, and it's a little sweet. Gotta find that happy medium. And....take this down for posterity....NOT brewing this weekend. With a decently full pipeline, another in the ferment fridge that can lager for a week or so, and plenty to do around the house (not to mention I don't want to make the drive to the LHBS for the two-row I don't have), I'll take a weekend off. Pause for incredulousness.
Brewing my first beer ever with no boil hops because I'm going for straight NEIPA. I'm only doing whirlpool, ferm, and dry. I kept thinking I forgot to put hops in the boil LOL. Did 4 oz of azacca and 2 oz of el dorado whirlpool. I'm doing the same hops for fermentation and dry with Galaxy also in the mix. Opshaug kveik and metschnikowia reukaufii yeast co-pitch. I am using a spunding valve for the first time also!
Brewed a Pale Ale. Played musical thermometers during the mash. The first one read too high for the temp of the strike water. The other two read a couple of degrees below my desired mash temp but they both agreed. Shrug. I made beer.
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Lessee here, kegged a half batch of Well's Bombardier. Spun up a new 3 gallon Goji Berry cyser. Brewed 5 gallons of a ordinary bitter using a pound of coffee malt. Drank a couple of swing tops to get enough bottles to stash away my English base malt SMASH experiment - first off is chevalier and maris.
Not my first Nottingham rodeo.
Pro tip-unless you have a lot more than a gallon of headspace, you’re gonna need a bigger blowoff container.
Pro tip-unless you have a lot more than a gallon of headspace, you’re gonna need a bigger blowoff container.
Pulled the second FG sample out of the fermenter holding my Against the Grain APA. Steady at 1.017, and the esters are clearing as it sits... solvents apparent in the first sample are greatly reduced, and Assistent Braumeister says the taste evokes memories of Busch Gardens Tampa.
I'm not sure whether or not to be flattered or disappointed...
I'm not sure whether or not to be flattered or disappointed...
This morning, picked up some new equipment upgrades, so I moved everything out of the garage, cleaned, and reorganized the brewery. Because of the new furniture, it's much more organized, and by the time I am done sorting, I should have a starter 5G All-Grain Brew Set if you want to send anyone my way. Free bottles, too, lol. Empty, mind!
Yesterday started the crash on the latest lager; this one will get to sit for at least a week at 45 before kegging, don't need it for a while. Also, not necessarily for beer, but after the weekly visit with mom last night started up knitting again. It's been years since I've done anything, as in before google was really a thing; there's so much out there now that I'll never have nothing to do. Except now I gotta buy yarn as well as brewing supplies...
Toto's
Well-Known Member
Today i did a 5 gallo s batch of a citra blonde lager beer. Getting ready for the summer 
Maybe knit a nice insulator for your mash tun?
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Bwahahahaha. Notty is naughty!
If I could only brew with one yeast for the rest of my life, Notty might be it. Fairly neutral tasting, flocculates very clear, wide fermentation temperature range, tolerates pretty high ABV levels, easy to get. I just pitched an 11% ABV cyser on a Notty yeast cake last night, and it was going pretty gang busters within a few hours (but is now banished to the cooler garage to more slowly ferment away.
Moved my Hop Leftovers IPA (12 different hops, all small quantities) to a keg with dry hops for the cold crash and gas. Broke my first hydrometer in 2 1/2 year, I am sure it is not my last.
Imhoppy
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Sliced and diced 7.40 oz. Jalapenos (seeds and all), soaking in 7 oz. Hornitos Reposado tequilla. Will add to my 5.5 gallon Kama Citra IPA, maybe at kegging time or a few days prior, but sometime after the 1 oz Cascade and 1 oz. Citra dry hopping event on fermenter Day #14 manana.
hout17
Crush it REAL Good
Brewing Yoopers Oatmeal Stout as we speak! Starting my boil right now.
Amen! London Ale III blew into my air lock after filling 2 gallons of headspace in my Fastferment conical. That was new...
Curiously, it was also the amount I’ve recovered from the collection bulb. I guess it’s all suspended in the NEIPA.
Put the peppers in the fermenter and the tequila back in the bottle!
Scrubbed and scraped the last 18x12oz bottles I had laying about in the garage in prep for next week's bottling event -- Against the Grain AGBIAB in 12 and 22 oz bottles.
Imhoppy
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Kegged 5 gallons of American Golden Ale @ primary fermenter day 28. O.G. 1.063, F.G. 1.014, ABV ~ 6.4%. A partial mash @ 153F using 6.5 lb Maris Otter. 3.5 lbs. Briess Pilsen light DME added at boil, then 1 oz. Centennial hops @ 60, 1 oz Centennial @ 10, 0.55 oz. Centennial hops (all I had leftover from another brew) for dry hop fermenter day 14. Sample tasted awesome baby! Now set-and-forget carbonating 12 psi @ 42F.
On the way home from work today had a long talk with myself about what I want to brew this weekend. Husband bought us some Idaho 7 hops last month, and I'm working up a recipe. Have to go get some two-row though, and here's another reason why I love my absolutely wonderful husband: usual LHBS has been out for a while (I go there because she's got great prices) and he told me to go to the slightly higher-priced shop if I needed two-row and just get it, for chrissakes (maybe to keep from hearing me whine about how I'm out of two-row, but still...). Still working 11+ hour days at work, and just got asked to stay later tomorrow to train a nightshift person to do some of my work; so Thursday I'll make the trip to get grain. Tonight is for enjoying some of my latest Bastard clone, this one done with pilsner as the base (cause that's what I had) but turned out great, and will very much complement the steak & baked potatoes I'm doing for dinner tonight. Glad to be home after a long day.
Notty is also my go-to for any ale I brew; ferments the cleanest of any ale yeast I've tried and lasts through many generations no matter what I throw it at, even high gravity stuff. I've ordered it enough at Allmaymoneyzagon that the last time I did they offered a subscription for it....just barely resisted.
bracconiere
Jolly Alcoholic - In Remembrance 2023
well, i stayed sober long enough to go get the mail (rural area)....picked up my new pound of gluco-amylase. good thing too, last looked like it was done, leaky fermenter lid, so no bubbles. and it was only at 1.005. only added a pinch out of the old dead bag of gluco. added more gluco, should be done by tomorrow....
