What I did for beer today

[balrog]

So you plan to toss the actual kegs? If you left them in tact seem like you could easily find someone to take them off your hands if they are serviceable.

yeah, I am not being kind to whatever local HB community exists, evidence of which is sporadic and fleeting. But they were serviceable. A sad recycling slash pay it fwd opportunity missed and I lose the the appropriate karma points for it.

 

[T Murph]

Paid a visit to the Brass Tap on Panama City Beach to see what they have new on tap. 60 taps and not one pilsner. Oh well plenty of other options.

 

[T Murph]

Paid a visit to the Brass Tap on Panama City Beach to see what they have new on tap. 60 taps and not one pilsner. Oh well plenty of other options.

 

[Tom R]

View attachment 742927

Home of the World's Longest Drip Tray!

 

[Beerstein]

Because of @Jayjay1976 I decided to preemptively Iodophor rinse my fermentors and draw tubes. I may start doing this every 3 to 6 months.

 

[BeerAndTele]

Checked in on my bottling experiment. 9 weeks since bottling. Bottled straight from the fermenter spigot; no bottling bucket. The only difference between these 2 bottles is the one on the left received a shot of Private Preserve Wine Preserver under the cap. Pretty amazing, I think.

 

[FrCorySticha]

Checked the gravity of my Comedy of Errors Black IPA, and hit it on the nose. Recipe called for 1.017, and that's where it was. Got it kegged and resting overnight. Will put it in the beer fridge and begin force carbonation tomorrow. Also traded my empty CO2 tank for a full one.

 

[seatazzz]

Kinda petty, but found out today that the competition I've been working towards the last two months, that was judged this last weekend, won't be posting results online; nope, we have to go to the awards ceremony on Saturday night where we'll find out. Only reason I'm glum is because I had psyched myself up that I would know by this Wednesday how my babies did; now I have to wait three days past that. I'm a fairly patient homebrewer (only took me three years after starting to find out that patience is THE most important ingredient in any homebrew recipe), but I'm also an antsy one who wants to know NOW how I did. Fortunately it's only about a 45 minute drive to get there. Oh well, guess this delicious homebrew won't drink itself....

 

[Wables]

Wired in a couple of outlets in my basement brewery. I hope to get a couple of sheets of drywall hung tomorrow. Also worked on a recipe for a wheat beer…considering using apple cider for part of the water. Any thoughts on this? I’m thinking 4# wheat, 4# Munich, 14# 2 row, cascades at around 30 ibu, S05 yeast. 10 gallon batch, probably 2 gallons of it cider.

 

[ba-brewer]

View attachment 742795
got my beer engine finished. mini fridge below with 2gallon keg at 54 degrees. low volume of CO2. Came out as I planned. Bourbon Barrel Stout now being served.

How big of a mini fridge did you use for your 2gal keg, is there enough room to cellar more kegs?

 

[Scottyward]

A small 1.7 cu foot. Mini fridge. The keg is a 1.7 gallon. Had to cut the door shelf out and position the keg just right, but it works. I built the cabnet to fit a bigger mini fridge. Will probably upgrade in the future. For now everything works. Really built this for short pours of a dark style to supplement the other 3 taps. Right now it has a bourbon barrel stout on.

 

[ba-brewer]

Thanks for the info @Scottyward. I have a few 1.7gal kegs I have been using for English ales and have been putting them on the shelf of my keezer. There are times I think I need a bigger keezer but have also thought about doing a dedicated mini fridge for the English ales so I can store and serve at traditional temps instead of the 45F I serve my other beers.

There also other days I think more like @balrog and possible the best solution is less kegs.

 

[kmarkstevens]

Brewed a Beamish Stout tribute (instead of clones, I prefer to brew something close based on my brewing style and preferences). Unfortunately, after getting started I realized I didn't have any black patent in stock, so made due with only Baird's chocolate malt instead of a chocolate/black mix. The gravity test came out pretty decent. Don't worry, relax and have a homebrew.

 

[3 Dawg Night]

I
prefer to brew something close based on my brewing style and preferences.

I love this concept.

 

[Tyler B]

Hooked my keg up to the faucet after a nearly one year break from brewing. Nice to be back at it!

 

[kmarkstevens]

I love this concept.

Ya, I had an epiphany on yet another Guinness attempt. It was a decent drinker but not up to the standards of the nitro can. And my buddies from Ireland say that whilst the nitro can is drinkable, you have to go to Ireland for the real deal. Anyhoo, why the hell have I spent time on trying to clone but fall short of a real Guinness, which is pretty much available anywhere in the world? Instead, go back to the basics of a tribute aka something drinkable close to a beer I can't readily purchase? Hense, a Beamish tribute makes more sense to me. Ditto for say Anchor Steam. Anchor Steam was my first real beer in 1980, and still is my calibration for purchasing, as in if it ain't better than an Anchor Steam, why pay money for it?

Likewise, one is hard pressed to find a CAMRA style real ale of 3-4% ABV in the US. But it's pretty easy to brew your own, so that's what I do. Tribute and not necessarily a clone. Your mileage may vary

 

[T Murph]

Began breaking it all down in preparation for moving. House has a sales contract as a result I'm having to pack it all up and put it into storage. Building a new house so it might be a while before I can resume brewing.

 

[T Murph]

 

[T Murph]

 

[3 Dawg Night]

Anchor Steam was my first real beer in 1980, and still is my calibration for purchasing, as in if it ain't better than an Anchor Steam, why pay money for it?

This is also awesome. Sam Adams is my calibration beer.

It sounds like @kmarkstevens is a philosopher (and a good brewer) and is another that we need to recruit into the next round of Fellowship of the Homebrew!

 

[hout17]

Began breaking it all down in preparation for moving. House has a sales contract as a result I'm having to pack it all up and put it into storage. Building a new house so it might be a while before I can resume brewing.

Time for some one gallon brews!

 

[bracconiere]

Time for some one gallon brews!

nope, 10 gallon cider batches! suck it up, you're off the brewing, but you don't have to lick boot because of it! some cheap juice, and you'll have a great new house warming!

 

[T Murph]

nope, 10 gallon cider batches! suck it up, you're off the brewing, but you don't have to lick boot because of it! some cheap juice, and you'll have a great new house warming!

Oh I'll definitely be making meads and most likely ciders if I can get the time to go pick apples. I might even set my brewery up at a family members house. I'm just worried they might get used to it there.

 

[bracconiere]

I might even set my brewery up at a family members house.

damn, i don't even like the long walk to the kitchen to fill up a glass!

 

[Brewbuzzard]

Stocked up on grain for all my beers for competitions.

 

[Elric]

Transfered my festbier over to the keg to continue lagering. 3 weeks in primary is long enough on the yeast for me! Took a small sip of what was left at the end and damn it's so good already. Take a sip and I swear I'm drinking in Germany again!

 

[seatazzz]

Kegged my festbier/Marzen as well, although it was only on the yeast a week. I'm pushy that way. Tasted great, came down to 1.020, just 2 points over the projected which is good enough for me. Now it sits on serving pressure for a week before giving it a small taste, and hopefully a couple weeks more if I can keep my impatient hands off of it.

 

[Brewbuzzard]

Did a little brewing 101 with Jackie G after our walk.

 

[Bramling Cross]

Kegged my festbier/Marzen as well, although it was only on the yeast a week. I'm pushy that way. Tasted great, came down to 1.020, just 2 points over the projected which is good enough for me. Now it sits on serving pressure for a week before giving it a small taste, and hopefully a couple weeks more if I can keep my impatient hands off of it.

I'm in the same boat. I kegged a batch of CAP today and it was soooooooo enticing coming out of the fermenter, nice and clear and the Liberty hops were popping in a big way. I am sorely tempted to give it the shake it and crank it treatment, but I know it'll be even better in a few weeks.

Waiting sucks.

I'm currently chilling a batch of something that I need a name for. I'm currently thinking of it as a Modern German Pils, perhaps a Nouveau Bavarian Pils because I've had a pint and I'm proud of the fact that I can spell "nouveau?" Anyway, it's bog standard German ingredients and mash techniques coupled with modern, West Coast hopping doctrine. A 2oz whirlpool of Hallertauer Mittelfruh at 170 for 45min is amazing. It really showcases just how floral HM can be. I'm eager to have this one on tap again. At any rate, its current name is "German Pils IV," it deserves better than that.

Yeah, waiting sucks.

 

[FrCorySticha]

Tapped my Comedy of Errors Black IPA, and it turned out pretty good. Too much pressure right now, but tastes pretty good!