What I did for beer today

[seanjwalker1]

How much should a 5 lbs co2 tank weigh empty vs full ?? Wouldn't it depend on the tank being steel or aluminum?? I have no idea and sorry if I'm off on the wrong track/discussion

 

[csantoni]

How much should a 5 lbs co2 tank weigh empty vs full ?? Wouldn't it depend on the tank being steel or aluminum?? I have no idea and sorry if I'm off on the wrong track/discussion

The tank will have a tare weight stamped on it, the total will be that plus 5 lbs when “full.” You may find full means 4.5 lbs or so because some places don’t give you good fills.

 

[seanjwalker1]

The tank will have a tare weight stamped on it, the total will be that plus 5 lbs when “full.” You may find full means 4.5 lbs or so because some places don’t give you good fills.

Thank you!!

 

[BrewChem]

Boxed up my entries for two competitions…
- English Barleywine
- Imperial Stout
- Baltic Porter
- Dark Mild
They ship tomorrow

 

[aharri1]

Brewing an all whole leaf west coast with hops from a local farm. Zeus and Cascade!
@DrGMG

 

[Sunfire96]

Filling the new fermentation fridge with a brown IPA and a Munich Dunkel gotta get some kegs soon

 

[hout17]

Brewing an all whole leaf west coast with hops from a local farm. Zeus and Cascade!
@DrGMG
View attachment 745059View attachment 745060

Hell yeah looks great!

 

[aharri1]

Hell yeah looks great!

Thanks! Going to dry hop with zeus Cascade and Amarillo!

 

[BrewChem]

Put my starter in a fridge to crash… looks like the yeast population grew nicely….

After 1 hour…


After 24 hours….

Going to step it up to 5 gallons next

 

[grampamark]

Kegged the Robust Porter I brewed last month, while mashing a Stout. OG .066, FG .014, 6.8% ABV. Beersmith predicted a bit less. The sample tasted really good.

 

[JAReeves]

I am really putting my home-built glycol chiller through its paces today. Did a two day free-rise Diacetyl rest. Decided to cold crash and dry hop in the fermenter, bringing it down to 40F. Will hold it for two days and then closed-transfer into a purged keg.

I washed the balloon out with starSan and filled it with CO2 from the tank. Hopefully this works like I plan. May need to invest in cold-crash guardian.

EDIT: one balloon fill emptied by the time the temp hit 50F. Refilled the balloon, so we’ll see if it absorbs it all before it hits 40F.

 

[seanjwalker1]

I am really putting my home-built glycol chiller through its paces today. Did a two day free-rise Diacetyl rest. Decided to cold crash and dry hop in the fermenter, bringing it down to 40F. Will hold it for two days and then closed-transfer into a purged keg.

I washed the balloon out with starSan and filled it with CO2 from the tank. Hopefully this works like I plan. May need to invest in cold-crash guardian.
View attachment 745156

Mad scientist stuff beyond my realm of reality

 

[ba-brewer]

Brewed a Mosaic/Simcoe IPA today. A nice straightforward brew day, even got a few extra efficiency points so I did not have to add sugar.

A few days back I went to refill my CO2 tank and there was sign taped to the door saying "no CO2 today". Luckily the next day they had it again as I was down to about half pound of CO2. They said it was national thing, anyone else seeing places out of CO2?

 

[3 Dawg Night]

It was a beautiful fall day to brew a porter!

 

[hout17]

Brewed a Mosaic/Simcoe IPA today. A nice straightforward brew day, even got a few extra efficiency points so I did not have to add sugar.

A few days back I went to refill my CO2 tank and there was sign taped to the door saying "no CO2 today". Luckily the next day they had it again as I was down to about half pound of CO2. They said it was national thing, anyone else seeing places out of CO2?

They said the same thing at my place too running thin on the CO2.

 

[ba-brewer]

They said the same thing at my place too running thin on the CO2.

I had not notice anything about so I thought it was strange. I did google it but could not find anything obvious but some older things from the UK, Never really thought about where the CO2 comes from but in the UK story they said it is a by product from fertilizer production.

I first thought I should start spunding or natural carbing to save on CO2 but I think a smaller spare cylinder might not be too bad to have just incase.

 

[3 Dawg Night]

It was a beautiful fall day to brew a porter!

View attachment 745357

Oh, and I dumped my stir bar into my fermenter.

 

[JAReeves]

Trying to find the sweet spot between how cold my glycol needs to be in order to get to and hold temp for the cold crash.

If I can get this dialed in on my ales, then I should be able to do a proper lager.

 

[BrewMan13]

Oh, and I dumped my stir bar into my fermenter.

Been there, done that!
Had to buy a new stir bar for the next batch just because of it....

 

[aharri1]

Finally kegged my fantasy draft beer for The Homebrew club. Dry hopping with Cocoa puffs or "dry puffing" did the trick for the Cocoa puffs flavor, and the sabro also complimented it haha. My base was a Belgian beer with Belgian yeast. It actually tastes like Cocoa Puffs and it's a pretty decent beer honestly I wasn't sure what would really happen haha.

 

[Scottyward]

Found a great British Pub that does an excellent Full English on Sunday

 

[3 Dawg Night]

Found a great British Pub that does an excellent Full English on Sunday
View attachment 745382

Say what you want about British cuisine; they know how to do the most important meal of the day!

 

[JAReeves]

Say what you want about British cuisine; they know how to do the most important meal of the day!

 

[Hoppy2bmerry]

Having a brew day today. Amber. Second hop addition goes in 15 minutes.

 

[Knightshade]

Racked my first beer in probably 3-4 months or so. First time w/the 6G Torpedo.

 

[Brewbuzzard]

Was going to boil some DME to feed my yeast starter stepped outside and forgot all about it.

 

[BrewMan13]

Couple days ago, packed up a couple entries to mail to competitions (really need to streamline this process...). Yesterday kicked an IPA, and put the smoked porter on. Also tasted all of the in process wild ales. VERY pleased with the gueuze style blend that is 3.5 years in the making. The others are a bit lacking, as the wild culture seems to be domesticating over the generations and they have virtually no sourness at all. One is also developing an off flavor (not sure if autolysis or something else); so I'm guessing I don't need to give these a year to mature anymore.

 

[JAReeves]

Was going to boil some DME to feed my yeast starter stepped outside and forgot all about it.View attachment 745464

Edited: Your invert sugar goes to 11?

 

[hout17]

Um, invert sugar #42?

I think we need to move that up to an even #50 lol.

 

[Brewbuzzard]

I think we need to move that up to an even #50 lol.

I actually thought about scraping it up and using it in an ale.