What I did for beer today

[DBhomebrew]

Bottled a batch. Hornindal (Imperial Bartleby), Simpsons Best Pale Malt @1.063, EKG @36IBU.

 

[Brewdog80]

Brewed a Stout and got it into my new fermenter. Pitched a Nottingham dry yeast for another try at using a dry yeast. 12 hours ago, now bubbling away...about 2 seconds between burps

 

[seatazzz]

Just set the ferment fridge to crash for the Helles & Dead Guy clone brewed last weekend. Also just finished first day at new job; going to take a bit to get me up to snuff, but it's hella easier than last job. And, added bonus; office is literally two minutes drive from my LHBS!! I could walk there if I wanted to (I don't, busy street) but from now on if I need something, just hit it after work.

 

[grampamark]

Brewed a session IPA at the city house.

 

[bracconiere]

well i put some oat sprouts in the oven, tried getting my dryer wired up for deculming.....got the holes drilled for the push button and on/off switch, harvested all the old wiring for canibalism....should have it's naked, side still off, inaugural run tomorrow! it had a trial run already, but the duct tape didn't hold the SS screen on the back good and i lost a bunch of kernels out the back of it. i left the screen material but reatached the back plate, and have it underneath now...


anyway oats be in the oven, and the house smells like oats!

 

[Noob_Brewer]

Opened the door to watch my cosmic punch army kick the sugars ass! Got a nice set of wort into the fermenter with next to no trub from brew day. It’s pretty violent right now lol. Pic is at about 28hrs post pitch. On a different note: it smells fantastic but can’t help but wonder if I get all these smells will there be any aroma left in the finished product? Lol it’s a question I always ask myself.

 

[Elric]

Did a test run with the new drill on my corona mill. Tried with my old drill and it wasn't up to the task but the new one worked really well. This will really help my poor arms!

 

[bracconiere]

Did a test run with the new drill on my corona mill. Tried with my old drill and it wasn't up to the task but the new one worked really well. This will really help my poor arms!

man, the fact i just had to imagine you milling by hand is going to haunt me tonight while i'm sleeping! (should be interesting, all night cracking a mill...waking up saying WTF was that...)

 

[Elric]

man, the fact i just had to imagine you milling by hand is going to haunt me tonight while i'm sleeping! (should be interesting, all night cracking a mill...waking up saying WTF was that...)

And I have a bad back! Mostly do 1-3 gallon batches so it isn't that bad, but I am doing more and more 4-5 gallon batches now and I just couldn't take the cranking anymore.

 

[bracconiere]

And I have a bad back! Mostly do 1-3 gallon batches so it isn't that bad, but I am doing more and more 4-5 gallon batches now and I just couldn't take the cranking anymore.

crank kills!

 

[JAReeves]

Got some parts and cleaning supplies at the LHBS, stopped at the Welding Supply to pick up a connector to change my NO regulator to CO2, and just ordered an RO System from @Buckeye_Hydro.

Change is in the air!

 

[Komodo]

Changed blowoff tubes to airlocks. WLP530, started at 65 and up to 75F now and still bubbling. Here are the 1G blowoff jugs with a good 1” on the bottoms. Ferocious yeast.

 

[bwible]

Brewed my annual barleywine for 2021 and “tasted” one of last year’s. Racked my Scottish 70 from last week to re-use the yeast. WY1728. Scottish tastes fantastic. Can’t wait to get it into bottles.

 

[bwible]

. I'll stick to the using a pot to dig out grains method!!! Yep, me too, about 12 years since going to all grain. One thing I did figure out about 3 and 5 gallon batches though..unless doing a massive rediculous high gravity brew, most "regular" 5 gallon batch grain bills fit nicely in a 5 gallon mash tun vs the 10 gallon and a lot easier to clean up. I used the 10 gal for years before I had an epiphany for saving clean up time and my back. I still use my sink though to rinse it out...if my wife caught me rinsing the mash tun in the shower, it's Come to Jesus !!

I have an Anvil Foundry 6.5, which has an 8 lb grain capacity. I’m typically making 3 gallon batches and 8 lbs is the most grain I can use.

I scoop mine out with one of those old plastic soda cups like you got from McDonald’s. I take a brew bucket and line it with a tall kitchen trash bag. Scoop the grain into that and then throw the bag away in the trash. Lift out the brew basket, turn it upside down and rinse evertything out of it with the sprayer on the side of the sink. I use Barkeepers Friend to clean my foundry and kettle.

 

[KDogg]

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.View attachment 723163

How did it turn out? I have some peppers from the garden and a fermenting kama citra cut never tried this, but I'm always interested in Adjuncts!

 

[Imhoppy]

How did it turn out? I have some peppers from the garden and a fermenting kama citra cut never tried this, but I'm always interested in Adjuncts!

The jalapenos were really mild, sort of "green" tasting on the first pours all the way to the end. This being my third hot pepper IPA attempt. Should have done a taste test of the jalepenos before making the tincture to gauge the flavor and spiciness. Not all peppers are created equal. However, the beer did place 2nd in the IPA category at the County Fair, so at least the judge thought it was pretty good. Scored a 39/50 for my first ever competition (and using an extract kit).

My first attempt with a hot pepper IPA used habeneros which I thought was way better for spicey hot, but not overwhelmingly hot at all. And slight notes of tequila were there also. For me, it was just right. That was with 4 oz. of tequila and using 16 grams diced up fine - habeneros, seeds and all. Overall, the Kama Citra recipe is really a good one for making a hot pepper beer. Northern Brewer had recommended this kit when I inquired with them about what would be a good kit for habeneros. The tequila was my twist, instead of using "neutral" vodka for the tincture. Perfect combo it was.

My second attempt used 13 grams ghost peppers - finely sliced seeds and all, and 4 oz. tequilla, but it was overwhelmingly hot. So I'll permanently pass on ghost peppers. I find them to be super hot, with no flavor whatsoever, unlike habeneros or jalepenos.

I'll be making more hot pepper Kama Citra IPA again, but with habeneros, and next time it will be all-grain. Recommend you give your peppers a try with the Kama Citra!!

BTW, I'm dreaming up a recipe now for an all-grain chocolate milk oatmeal stout using habeneros and cocoa nibs. Can't wait to brew it and give it a taste test.

 

[grampamark]

Labeled the Blonde Ale I bottled last week.

 

[KDogg]

The jalapenos were really mild, sort of "green" tasting on the first pours all the way to the end. This being my third hot pepper IPA attempt. Should have done a taste test of the jalepenos before making the tincture to gauge the flavor and spiciness. Not all peppers are created equal. However, the beer did place 2nd in the IPA category at the County Fair, so at least the judge thought it was pretty good. Scored a 39/50 for my first ever competition (and using an extract kit).

My first attempt with a hot pepper IPA used habeneros which I thought was way better for spicey hot, but not overwhelmingly hot at all. And slight notes of tequila were there also. For me, it was just right. That was with 4 oz. of tequila and using 16 grams diced up fine - habeneros, seeds and all. Overall, the Kama Citra recipe is really a good one for making a hot pepper beer. Northern Brewer had recommended this kit when I inquired with them about what would be a good kit for habeneros. The tequila was my twist, instead of using "neutral" vodka for the tincture. Perfect combo it was.

My second attempt used 13 grams ghost peppers - finely sliced seeds and all, and 4 oz. tequilla, but it was overwhelmingly hot. So I'll permanently pass on ghost peppers. I find them to be super hot, with no flavor whatsoever, unlike habeneros or jalepenos.

I'll be making more hot pepper Kama Citra IPA again, but with habeneros, and next time it will be all-grain. Recommend you give your peppers a try with the Kama Citra!!

BTW, I'm dreaming up a recipe now for an all-grain chocolate milk oatmeal stout using habeneros and cocoa nibs. Can't wait to brew it and give it a taste test.

Wow nice great detail. I could split the batch perhaps then half your recipe as being new to me, I'd be down with at least having half that works out worse case.
How long should this mix "stew" for before adding to fermenter?

I'm thinking maybe to reverse the addition and dry hop last maybe?

Do you think it will substantially matter?

How long do you think the addition should sit in fermenter for?

 

[Imhoppy]

Wow nice great detail. I could split the batch perhaps then half your recipe as being new to me, I'd be down with at least having half that works out worse case.
How long should this mix "stew" for before adding to fermenter?

I'm thinking maybe to reverse the addition and dry hop last maybe?

Do you think it will substantially matter?

How long do you think the addition should sit in fermenter for?

Thanks @KDogg. My tinctures are typically prepared around 5-7 days before kegging. The "additives" are placed in a canning jar and covered with a lid, and sealed up nice and tight with the screw-on band (all parts cleaned and sanitized first). I store the jar in the refrigerator and give it a nice agitation by shaking it at least once or twice a day. I've always dry hopped first (after 14 days of fermentation, the dry hops are added 7-14 days before kegging) and only add the strained tincture to the bottom of the keg before transferring the beer. Don't know about reversing the order of dry hopping and then tincture adding, so don't know if this would matter too much? If you add the tincture first, I suspect that maybe the hops would tend to soak up some of the tincture and take away some of that flavor. Likewise, the tincture "leftovers" may absorb some of the hoppiness, thus taking that away from the finished beer. Plus, I use the leftover peppers for cooking or adding to a salad, that way none of the tequila or peppers gets wasted (maybe not so good if infused with hops though). However, I prefer to stick with my sequencing, as it seems to make the most sense IMO.

 

[Elric]

Made a malt bucket setup for my corona mill. Simple little hack, hope to test it out with the new drill this weekend.

 

[Noob_Brewer]

Brewed a Belgian dubbel. Gotta love cooler tap water this time of year. 10minutes to 65. Letting it settle now before transferring to fermenter and pitching

 

[seanjwalker1]

Brewed a Belgian dubbel. Gotta love cooler tap water this time of year. 10minutes to 65. Letting it settle now before transferring to fermenter and pitching

View attachment 748744

Lol I just told me buddy in Seattle ( I'm in SE Michigan ) the ONLY 3 things I can tolerate about the cold this time of year is Thanksgiving , Christmas and ice cold water in the wort chiller and a freezing garage for lagering outside of the kegerator.

 

[vtmikko]

Brewed session IPA.

 

[Tom R]

Brewed session IPA.View attachment 748779

Brewing on a wood stove for the win!

 

[vtmikko]

Brewing on a wood stove for the win!

During summer it would be impossible, but now it's getting colder here in Finland.

 

[Beerstein]

Almost out of IPA. So I made an imperial IPA today. Mash in last night and just let it sit until this morning. Used leftover malts, and copious amounts of Chinook, Idaho Gem, and Green Bullet.

 

[SteveH aka shetc]

Gave it to others

 

[Hoppy2bmerry]

Cleaning.

 

[JAReeves]

Was watching a slow leak in my CO2 system, wasn’t sure where it was. Discovered that the two kegs I use for mineral water have a different PRV than the rest of my kegs, and that they were loose.

It wasn’t much, but it was something.

 

[kmarkstevens]

Looks like those in Miami are sure suffering from all that sunlight and stuff. Nothing but rain and overcast here in Seattle for the past few weeks and forecasted for the next 6 months.

Kegged 3 gallons of machine house mild clone.

Also have an ordinary bitter that is about 3 gallons worth in a 5 gallon corny keg, dang thing is not spunding and I've 1) raised the temp, 2) swirled it, 3) hit it with some dried yeast and nada. So, that machine house mild clone had about a gallon left in the fermenter, I swirled that up and poured most into that ordinary bitter. Hopefully it will keg condition now.

Went by the HBS and have all the ingredients for another machine house mild clone, and will start that off in a few minutes so it can cool overnight and be ready to pitch on top of the same fermenter with the last of the left over yeast cake.

Also got all the mixings for Tony's Pre-1970's Boddington clone. Need to get a good starter of Manchester Yeast going and will do that one maybe next weekend.