Welcomed a batch of new bottles. De-labeled and squeaky clean.
What I did for beer today
- Thread starter iaefebs
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Checked the new CO2 system and found the new tank completely empty. Will head to the LHBS for a replacement tank as soon as he opens and will spend some time looking for the leak.
Cleaned my fermenter from kegging my Irish stout yesterday. Next brewday isn't for a couple of weeks, but I'm all ready!
Also, ordered a couple more kegs and some miscellaneous hardware from Keg Connection. I'm going to move my CO2 tank outside of my keezer. That should give me room for six kegs: four taps for me, one tap for the kids (soda), and space for one lagering keg.
Also, ordered a couple more kegs and some miscellaneous hardware from Keg Connection. I'm going to move my CO2 tank outside of my keezer. That should give me room for six kegs: four taps for me, one tap for the kids (soda), and space for one lagering keg.
Missed the 1Q of the SF game, but I think I found the leak. Not sure how common this is, but the connection between the grey gas QD just won't seal. All new parts, so that's disappointing too. Luckily, it's on a 4-tap CO2 splitter and I can only really use 3 of them, so it's a redundancy anyway. Time to have a beer and plan tomorrow's brewday.
Brewed a Hefeweizen. used a hoist for the first time for BIAB. worked great, much easier to squeeze the bag.
Kegged a Saison. 82% pils. 8% wheat. 10% corn sugar. Belle Saison yeast. The interesting thing about this brew is that it fermented at the top of the yeasts posted range - 95 degrees. I had wanted to slowly raise the temp a bit but didn't pay attention and when I noticed the next day it was 95. I was worried that it would be a wasted effort.
After my initial, "Oh s÷×+!", and wondering if I ruined it, I found myself looking forward to tasting this 95 degree beer. So upon kegging today I poured myself a warm, flat, 10 oz sample.
Nothing wrong with this beer at all. Now I'm looking forward to tasting it clear, cold, and carbed.
After my initial, "Oh s÷×+!", and wondering if I ruined it, I found myself looking forward to tasting this 95 degree beer. So upon kegging today I poured myself a warm, flat, 10 oz sample.
Nothing wrong with this beer at all. Now I'm looking forward to tasting it clear, cold, and carbed.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
So this is how I spent 1.5 hours this morning. Cleaning the beer fridge. A month or so ago I went into the garage to pull another glass for my guest and found a small puddle of beer on the floor in front of the fridge. Opening the door I found that one of the picnic taps had opened when I closed the door earlier. Maybe a couple of gallons of IPA on the shelf, in the two drawers, and on the bottom of the unit. "I can't deal with this now, I have company."
Six weeks later I'm on my hands and knees dealing with dried beer stuck to everything. It wasn't horrible, Oxi did it's thing. But it took me an hour and a half; it probably would have taken 10 minutes if I dealt with it immediately.
No 'before' pictures, but I'm guessing most of you know what it looked like.
Getting 2 entries ready for drop off and organizing for an up coming brew day. First one of the year, with several for to come! Yea!
Also ordered some omega yeast on sale and some specialty grains.
Also ordered some omega yeast on sale and some specialty grains.
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I don't remember who from HBT suggested this to me, but I bought caps for the ends of the stainless cooling coils, and cut 1/4" tubing to connect the two ends of the cooling lines. Now I can easily pick up and move the fermenter to where I need to clean it, as opposed to trying to do it where the cooling hoses limit out, without spilling glycol solution everywhere!
I mean, dang, that stuff is...well...it is NOT cheap. 5 gallons of glycol cost almost as much as the A/C unit I bought to make the glycol chiller! Plus I got to use my grandfather's metal files (yes, I know, a Dremel would have cut brass like butter. But, I miss the old man and it was calmingly meditative to cut the tubing by hand).
I mean, dang, that stuff is...well...it is NOT cheap. 5 gallons of glycol cost almost as much as the A/C unit I bought to make the glycol chiller! Plus I got to use my grandfather's metal files (yes, I know, a Dremel would have cut brass like butter. But, I miss the old man and it was calmingly meditative to cut the tubing by hand).
Nice ^
I bought a tandem quick disconnect that has a shut off valve in each side so I can disconnect my lines. Got this idea from Brian at Short Circuited Brewers, on his Youtube video.
John
I bought a tandem quick disconnect that has a shut off valve in each side so I can disconnect my lines. Got this idea from Brian at Short Circuited Brewers, on his Youtube video.
John
That's cool. Got a link?
I kegged about 8.5 gallons of my Belgian Saison. Yesterday I bottled the last bomber of Chocolate Oatmeal Stout, saving it for posterity.
Pulled a gravity sample of the Porter I brewed about 10 days ago. This is the batch where I might have accidentally switched the FWH hops with the 10 minute addition. It does have a slightly bitter taste, but more of a dark chocolate bitterness than than a hoppy or roast bitterness. I might call this “Bob Ross Porter” after all.
I also kegged the Fizzy Yellow Lager which has been in primary for a month, the last two weeks in the cellar at 40°. I hit the keg with 40 psi and put it back in the cold room for another week, or so.
I also kegged the Fizzy Yellow Lager which has been in primary for a month, the last two weeks in the cellar at 40°. I hit the keg with 40 psi and put it back in the cold room for another week, or so.
This is why my kegging system has become more primitive over time. I'm okay with using a single cobra head and moving it from keg to keg as necessary. This is also why I've stopped keeping my kegs on constant pressure and simply "pulse" them as necessary to maintain carbonation and dispensing pressure.
Yeah, it's a pain in the butt, but I've decided that the alternative is worse.
It kinda depends on your recipe, but I've always found that porters need to rest a bit in the keg, Most chocolate malts need some cooling off time and brown malt really needs a bit of time to relax.
You're an excellent brewer and you already know this stuff. I'm just trying to ease your mind.
I exacted my revenge on my Christmas beer today and made a proper West Coast....hoppy beer. Hopping levels are consistent with an IPA, but the gravity is more of a big pale ale. I stunk my apartment up but good with Cascades, Amarillo, and Citra. Four hours after flame out and the place still reeks 
I'm looking forward to this one, it's been a long while since I've made a W.C. hop bomb.
I also kegged the W.C stout I made 8 days ago. I had a solid terminal gravity on it, but I got a bit of acetaldehyde and diacetyl in the sample I stole. Today's brew was already running off, so more time wasn't an option. It likely needed a couple more days, but with a solid TG, I figured I was good to go. It was the first time I used MoreBeer's CALI yeast. I was under the impression that it was just repackaged US-56? I've used that yeast with great success at 64F and have never known it to throw unhappy yeast compounds. Anyway, it's in the keg. I thought about maybe leaving the keg out at ambient for a few days, but I know that yeast should work way down in the 40s. We'll revisit it in three weeks and see what's up. It'll be fine.
I'm looking forward to this one, it's been a long while since I've made a W.C. hop bomb.
I also kegged the W.C stout I made 8 days ago. I had a solid terminal gravity on it, but I got a bit of acetaldehyde and diacetyl in the sample I stole. Today's brew was already running off, so more time wasn't an option. It likely needed a couple more days, but with a solid TG, I figured I was good to go. It was the first time I used MoreBeer's CALI yeast. I was under the impression that it was just repackaged US-56? I've used that yeast with great success at 64F and have never known it to throw unhappy yeast compounds. Anyway, it's in the keg. I thought about maybe leaving the keg out at ambient for a few days, but I know that yeast should work way down in the 40s. We'll revisit it in three weeks and see what's up. It'll be fine.
Spent the day cleaning and organizing the brewery. Got rid of a ton of bottles and started taking pictures of extra stuff I am planning on listing tomorrow. Gave some pints to the neighbors. Tomorrow, I am hoping to make another batch of my Polska Piva Rye IPA. My dad wants a special beer for Super Bowl Sunday.
Today I fixed a section of fence that got blown over yesterday from some crazy wind we had. Calling that prep so I can hopefully get a brew day in tomorrow.
Also cleaned a keg and filled it back up with an IPA.
Also cleaned a keg and filled it back up with an IPA.
Also here is the link to the video I was talking about on these valves:
And more links from the video:
https://www.freshwatersystems.com/p...se-barb-panel-mount-coupling-body-3-8-id-barbhttps://www.freshwatersystems.com/p...in-line-hose-barb-coupling-insert-3-8-id-barb
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Brewed our Rye IPA. Now homemade pizza.
Kegged the Robust Porter I brewed a couple of weeks ago. Tastes great. If I did mix up the hop additions it didn’t seem to have any effect on the finished product. 6.3%, IBU and SRM calculated at 47 and 38. Bob Ross Porter it is!
Brett C, D, and Q? I guess we know your latest passion. May the yeast be with you!
Cranked down the ferment fridge on the WF lager and house Citra/Sabro IPA to crash until the weekend. Been a bit lackadaisical on brewing the last week or so since I got back into knitting & crocheting; three hats and 1.5 pairs of socks later, it behooves me to get the pipeline up to snuff. Lesson to be learned here noobs; beer is more important than handmade clothing. Although my new socks are warm and comfy.
Discovered the spigot on the Anvil bucket isn't holding anymore. It's a slow drip, might amount to an ounce for the entire fermentation, but, it's such a waste. Time to dig through the parts drawer and see if I have a replacement.
Tasted some. Both my two coworkers tested positive for the 'rona on Sunday, I didn't get tested but I've probably got it, and just today got my smeller & taster back. Feel like absolute cr*p.
Get well soon!
Cleaned up the brew shed and garage space. Listed some stuff that has become extraneous to my process. Please take a look before it hits eBay or the recycle bin.
https://www.homebrewtalk.com/threads/clearing-out-shed-socal.698429/
https://www.homebrewtalk.com/threads/clearing-out-shed-socal.698429/
Running a transfer at this very moment and using the brand new scale to monitor progress!
