What I did for beer today

[seatazzz]

Brewed a blonde on kveik a couple weeks ago, and probably cold-crashed it a bit too early, or the yeast stalled out; only came down to 1.029 from 1.051. But I was antsy. So this morning I pulled the keg out of the kegerator, let off the gas, and put it in my warm spare room with a blowoff. Tonight I dumped about a 1/2 cup of yeast slurry in it, and gave it a good few whirls around; going to let it sit until the weekend and see what happens. If it doesn't come down any more, or turns into yuck, I'll dump it.

And I just gave it a test; came down from 1.029 to 1.010, and tastes great! Keg back in the kegerator to crash out the yeast, then tomorrow I'll transfer it into a clean keg to get it off the yeast. So proud that this worked! And had the extra disconnects to build the "jumper" line to transfer it the right way!

 

[3 Dawg Night]

What I did for beer today? I looked at the weather forecast for tomorrow and saw thunderstorms all day. That pushes my brewday to next Friday, at the earliest.

I haz the sad.

 

[seatazzz]

I post WAY too much in this thread. Finally dropped the hammer on a wilserbrewer bag setup; the last bag I bought already has a tear near one of the straps and will be useless soon.

 

[seatazzz]

And here I go again; new eva barrier line and duotight fittings finally arrived, LESS THAN 10 MINUTES LATER installed on all four taps in the kegerator (beer line only this time, doing the gas side next payday) and I have no idea why I didn't do this a long time ago. Did not overtighten the fittings, just hand-tight and no leaks. Tested taking them apart as well, very easy. If you haven't done this for your kegerator, do it NOW. I was a little apprehensive about it at first thinking the fittings for the disconnects on the keg side would be too tall but they are smaller than they look online.

 

[CJ-3]

Today I kegged a cider and finished a keg of stout so lots of cleaning today really.

 

[wetmk]

Drove 55 miles one way to get co2

Holy crap! Brings a whole nother meaning to a CO2 leak. I curse like a sailor when my tank leaks out; and my swap out place is only 2 miles away.

 

[wetmk]

Kegged a Chocolate Porter.

 

[Bramling Cross]

Dipped my toe further into the LODO world today and ran a batch in nearly full compliance. The Brew-tan B is still in the mail and I have no desire to replace my excellent copper IC, so I'm getting about as close as I'll ever get. I'm interested to see the results.

I was surprised at how little extra effort was involved. Aside from pre-boiling the strike and sparge liquor, goofing around with tin foil, and spending an extra 3 minutes measuring white powders on my gram scale, there really wasn't much to it.

 

[kmarkstevens]

OMG it is the easiest thing in the world. Get yourself a 1 gallon pump garden sprayer from your local home/garden store, the kind with a wand. Take the nozzle off (mine comes apart where the trigger is) and then use a LOT of teflon tape on those threads, and attach a spare liquid-out post from a keg to it. Done! All you have to do then is fill it with your cleaning solution of choice, pump it up, hook it up to your line, and let it rip. I ran hot oxyclean solution through mine and let it sit for about 15 minutes, then flushed it out with a lot of clean hot water. Then reattached the keg. Simple as anything. Bonus, for me anyway, was running hot water through the lines let me straighten them out from the tangle they'd gotten into.

*edit Here's a photo:

*View attachment 752090

Nice one. For those less DIY inclined, you could try this from kegland: Ball Lock Line Cleaning Kit w/ Mini Party Pump | MoreBeer

Video: Gas Free Beer Line Cleaning Kit For Homebrewers - YouTube

Full disclaimer: I don't have this nor have I ever cleaned a ball lock.

 

[Ultryx]

OMG it is the easiest thing in the world. Get yourself a 1 gallon pump garden sprayer from your local home/garden store, the kind with a wand. Take the nozzle off (mine comes apart where the trigger is) and then use a LOT of teflon tape on those threads, and attach a spare liquid-out post from a keg to it. Done! All you have to do then is fill it with your cleaning solution of choice, pump it up, hook it up to your line, and let it rip. I ran hot oxyclean solution through mine and let it sit for about 15 minutes, then flushed it out with a lot of clean hot water. Then reattached the keg. Simple as anything. Bonus, for me anyway, was running hot water through the lines let me straighten them out from the tangle they'd gotten into.

My LHBS sold me on this last week when I was there getting some stuff. It's a miracle and makes cleaning my draft lines so easy. And no use of CO2.

 

[seanjwalker1]

Checked the FG on the Christmas spiced brown ale after 2 weeks, down to 1.010 from 1.050 so ready. Will cold crash for 2 days then keg and force carb 1.75 gal out of 3 gal then bottle what's left for New Years. Should have used a TBS less sweet orange peel but it's not adverse.

 

[seanjwalker1]

Also cleaned the taps and beer lines, for when Jolly Big Red , The Big Guy , alias Nickky C,

drops in Christmas Eve. He and his muscle , Da Elves 12, might want to quench their thirst before dropping off that Keg Washer or Malt grinder

 

[ba-brewer]

Yesterday was busy for beer. I brewed a batch of beer, 9gals of IPA that I turned into 5gal of IPA and 5gal of golden ale by diluting the wort.

Cleaned a couple kegs and filled them up a strong bitter and a failed attempt at @grampamark 's Alt. The strong bitter tasted so good I ended up drinking the hydro sample, passed on the Alt. The Alt I made a mistake and used some old hops ending up with a beer that smelled like Kraft socks in box parmesan cheese with a very earthy dirty like flavor. Almost dumped it before adding the yeast. The cheese smell went away and just a bit of a dirty finish, changed the name to Kraft Alt. I know better than to buy hops without a harvest yeast but was in hurry to brew the beer. I gave them a good smell before using and did not notice any cheese aroma but it sure came out when they hit the hot wort. Hoping time and cold conditioning will mellow the flavor. @grampamark your Alt recipe was smelling so good and malty until I messed it up, I plan to give it another attempt when I get some fresh hops.

Watched a starter of wyeast 2042 danish lager a few time and stepped it up.

Today I am on bubble watch and will do the last step up of the wyeast 2042 starter.

 

[seanjwalker1]

Yesterday was busy for beer. I brewed a batch of beer, 9gals of IPA that I turned into 5gal of IPA and 5gal of golden ale by diluting the wort.

Cleaned a couple kegs and filled them up a strong bitter and a failed attempt at @grampamark 's Alt. The strong bitter tasted so good I ended up drinking the hydro sample, passed on the Alt. The Alt I made a mistake and used some old hops ending up with a beer that smelled like Kraft socks in box parmesan cheese with a very earthy dirty like flavor. Almost dumped it before adding the yeast. The cheese smell went away and just a bit of a dirty finish, changed the name to Kraft Alt. I know better than to buy hops without a harvest yeast but was in hurry to brew the beer. I gave them a good smell before using and did not notice any cheese aroma but it sure came out when they hit the hot wort. Hoping time and cold conditioning will mellow the flavor. @grampamark your Alt recipe was smelling so good and malty until I messed it up, I plan to give it another attempt when I get some fresh hops.

Watched a starter of wyeast 2042 danish lager a few time and stepped it up.

Today I am on bubble watch and will do the last step up of the wyeast 2042 starter.

Add some mulling spices. Could end up an Old Spice Xmas ale...worth a shot. Or if you are not into spices, maybe add some fruit to take away the frankness...???

 

[seanjwalker1]

Add some mulling spices. Could end up an Old Spice Xmas ale...worth a shot. Or if you are not into spices, maybe add some fruit to take away the frankness...???

Dankness...sorry, danged auto correct

 

[ba-brewer]

Add some mulling spices. Could end up an Old Spice Xmas ale...worth a shot. Or if you are not into spices, maybe add some fruit to take away the frankness...???

I had thought about trying to doctor it up, but I know what to look/taste for so I would rather not put too much more effort into the beer. Past attempts to fix broken beers never completely fixed them so I will just let it sit in the cooler for a couple months and see how it tastes.

 

[Gusso]

I brewed a Pils today for a party in Philly next month. I utilized my inground wort chiller...

 

[T Murph]

I brewed a Pils today for a party in Philly next month. I utilized my inground wort chiller...

You're a genius

 

[seatazzz]

Making plans for Christmas Eve WF lager brew; will be my very first attempt at full BIAB, since my most excellent new Wilser bag arrived yesterday with the pulley & rope. If nothing else I have a better way to get the bag out of the mash tun!

 

[Gusso]

You're a genius

Wish I could take credit. Trong, the inventor of the SPUNDit turned me on to the idea.

 

[grampamark]

Kegged a CCC IPA (Centennial, Cascade, Citra). 5.8%, 60 IBU. It’s lurking in my ferm fridge, waiting for one of the kegs that keep on giving in the kegerator to kick.

 

[NoCornOrRice]

Refurbished some kegs and kegged some beer.

 

[T Murph]

I took the tower off the kegerater to clean and sanitize it all. Wasn't bad so it all went well. Put it back together and it's rocking.

 

[kmarkstevens]

Also cleaned the taps and beer lines, for when Jolly Big Red , The Big Guy , alias Nickky C, drops in Christmas Eve. He and his muscle , Da Elves 12, might want to quench their thirst

I taught all of my kids from the very first christmas' they participated in that Santa and gang would need a beer a lot more than the milk and cookies other kids put out.

 

[bracconiere]

well i brewed a batch, and this is my first batch with a fancy air lock with a gauge to tell how active it is hopefully it jumps over to the keg when it's done on it's own!


and spare me, i know i need a house keeper, but i'm a single guy! and i have really hard water! that is a fermenter that had 3psi of 170f water in it for 1 hour! and it was washed, and that just dried up on the side.....lol

 

[seanjwalker1]

That's looks like a contraption from a military bio-hazard storage facility . Are you fermenting beer in there or mixing up mustard gas ?

 

[bracconiere]

That's looks like a contraption from a military bio-hazard storage facility . Are you fermenting beer in there or mixing up mustard gas ?

it's my attempt at spunding and pressure fermenting...it holds 5-6 psi.... cost a fortune, but it's sturdy 304 SS. everyone told me spunding is fun? figured i'd give it a shot....

 

[seanjwalker1]

Went to the LHBS to get some Brewers Best flavor extract. Since the spiced Xmas ale is a brown ale, I thought maybe I might add a touch of Pecan, a tad of peach Texas style and maybe a drop or 2 of cranberry..festive season and all. Pecan and peach extract taste ok. Cranberry...i don't know what it is but it Ain't cranberry !!! Good God I think the factory got their orders mixed up cause it taste just like Robitussin !! Even my wife said it was Robitussin in a blind taste test. I'm so glad I did a taste test before I tried to push carbonated cough syrup on my family guest at Christmas!!!

 

[BrewMan13]

Haven't updated in a bit:
So over the last week or two I've kicked the porter, put the imperial stout on, cold crashed and kegged the schwarzbier, and increased the temp on the weizenbock. Right now the doppelbock is taking up the extra space lagering in the back of my kegerator, but ideally I need to get the schwarzbier in there as well somehow (fortunately it's fairly chilly in my breezeway, so it should be fine for now).

 

[JAReeves]

Kegged a hoppy Blonde Ale, and then bottled our Port and Traditional Mead.

The Port (vinted 8/2020) worked out to be 20% with some vanilla and caramel notes from the barrel aging, not too sweet; the alcohol is a little hot, but should mellow in time as it was Everclear that we used to boost the ABV to dessert wine status. The Mead (brewed 4/2020) is 15%, still, and also a little alcohol front-forward, but again, expecting it to balance out over time.

I bottled the wines using kegs and CO2 to push out into the bottle; picnic tap and broken bottle filler worked like a charm!