Vienna lager
Citra pils
Citra pils
What's in your fermenter(s)?
- Thread starter JimmytheGeek
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
you know man, **** like that is indecent exposure . ..all i got are a couple buckets....still surfin the used classifieds for stuff as nice as that!
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Funny because I was just telling myself the same thing while browsing this thread. Look at those fancy conicals with glycol chiller!
you really didn't need to turn off HBO, go to the internet.....now my mind is stunted.....
mattman91
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My wife would appreciate it if I moved this out of the dining room
thehaze
Well-Known Member
Dark Mild Ale with english malts, english yeast and french hops
English Red Ale with english malts, english yeast and french hops
Farmhouse Ale with german malts, belgian yeast, french hops, bergamot orange peel, indian coriander, " false acacia " honey and tea
English Red Ale with english malts, english yeast and french hops
Farmhouse Ale with german malts, belgian yeast, french hops, bergamot orange peel, indian coriander, " false acacia " honey and tea
Dgallo
Instagram: bantam_brews
You got a good woman. If I tried that, I would be finding it on the corner with a free sign on it lolMy wife would appreciate it if I moved this out of the dining room
mattman91
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It is a temporary solution until we make room elsewhere. I'm sure she won't allow it to stay too much longer, but I appreciate her patience lol
Against the Grain, an all-grain APA BIAB experiment -- my first for both. Four days in, and the kreusen is starting to fall with bubbles slowing to about one a second.
My own British Brown Ale recipe is fermenting away.....
John
John
Sweet Milk Stout
Ogilthorpe2
The man in the black pajamas
APA 6.0
Maibock 7.2
Maibock 7.2
Mekchu
Well-Known Member
American Cream Ale (a Yooper, HBT recipe)
One of the few benefits of an empty nest is the basement temp can be kept for fermentation
One of the few benefits of an empty nest is the basement temp can be kept for fermentation
Fuller's London Pride Clone(my recipe)
OG: 1.051
Brewed last Sunday, so it's been in the fermenter over a week and it is done. Just need to take a gravity reading to know for sure.
OG: 1.051
Brewed last Sunday, so it's been in the fermenter over a week and it is done. Just need to take a gravity reading to know for sure.
Antonio Martinez
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Got a Kolsch going using the recipe from Brewing Classic Styles but I added a 15 min addition of Huell Melon to the hop bill and adjusted amounts to keep the IBUs the same.
Scotty Ward
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5 gal Imperial Stout Made 3 weekend ago, 5 gal Dry Irish stout 4 weeks ago, wanted to have for St Pats, but not quite ready to Keg, Making my 2021 Marzin Ale this weekend. Come on Ocktober!!
I made the same recipe in Feb.
Punx Clever
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I've got 11 gallons of American Light Lager (rice adjunct) fermenting with WYeast 2206 Bavarian Lager at 50*F. Figure that's the best way to build up enough yeast for bigger lager brews.
Phoenix7801
Well-Known Member
Right now I have a Traditional Mead in conditioning phase. In primary I have a Black Cherry Concord Pyment that’s going nuts.
Jako
Well-Known Member
blueberry mead and 10g of Munich Dunkel
Jako
Well-Known Member
what's the set up behind the fermenter?
Was wondering if anyone would notice that. Plan to keg some of the batch and will bottle the rest. Using fermentation gas to purge 1 gallon keg and 2 liter pop bottle (ghetto keg). So it’s airlock on fermenter to liquid out on keg, gas in on keg to liquid out on 2 liter, gas in on 2 liter to airlock with star san. After those two are filled depending on losses from fruit and hops, I should have enough left to bottle somewhere between a 6 pack and a 12 pack
Jako
Well-Known Member
Very very cool. I thought it looked like that but I wasn't sure. Is this a first try?
I've got NOTHING in my fermenter! (Which is weird because I usually keg a beer during a brew day and then fill it with a new beer the same day I've emptied it)
It's just sitting down there all lonely and hungry.
Brewing a red IPA tomorrow. No idea why, but I found myself craving one today.
It's just sitting down there all lonely and hungry.
Brewing a red IPA tomorrow. No idea why, but I found myself craving one today.
It’s the first time I have been purging two “kegs” inline but I have been using fermentation byproduct to flush my kegs when possible (keg already has to be empty and waiting when fermentation starts) for some time now with great success.
Nothing but fresh air! I've got a bottle neck, no pun intended, of lack of free bottles to justify(to the Wife) another batch. I am waiting on three cases of 500mL cappable Belgian bottles from my LHBS still or else I would be ramping for another batch of hefeweizen.
Jako
Well-Known Member
Do you put the spunding valve on the empty keg side?
IPA brewed today and pitched on top of a Pale Ale yeast cake of US05. ~100 IBU of Cascade and Vic Secret. All Golden Promise and OG of 1.065. Second time brewing this and although I am overpitching, it worked before. Airlock started two hours after it went in the fermenter.
DuncB
Well-Known Member
Depends on your spunding valve. If duotight butterfly one then you can put the 8mm OD tubing directly into the end of the spunding valve and then down to your keg with ball lock gas connector. Use that to flush the sanitiser out of the first keg into the second keg ( via the gas in) and then second keg gets flushed out to another vessel via the liquid line. When both flushed out then put the spunding valve on the last keg until at the pressure you want and then remove them from the system. I might be wrong but the duotight might be suitable for liquid as well ( the white inlines are ) and in that case I suppose you could just attach to the end of the last keg and feed from there into the open flush collection vessel. I don't see the need to push 20 litres of liquid thru the valve even if it was liquid safe.
If your spunding valve can't connect to a gas line ( ie that dreadful all metal job ) then you have to put it on the last keg and watch until the first keg empty and then watch to take it off at that time and let the last keg purge it's liquid. Then replace it on the last keg and set the psi to whatever you want and purge for as long as you want once happy remove from the system.
A keg full of liquid to be purged does require a few psi depending on positioning and in a way does result in back pressure ( resistance ) but this disappears once the liquid is purged.
If your spunding valve can't connect to a gas line ( ie that dreadful all metal job ) then you have to put it on the last keg and watch until the first keg empty and then watch to take it off at that time and let the last keg purge it's liquid. Then replace it on the last keg and set the psi to whatever you want and purge for as long as you want once happy remove from the system.
A keg full of liquid to be purged does require a few psi depending on positioning and in a way does result in back pressure ( resistance ) but this disappears once the liquid is purged.
Where the spunding valve goes depends on what I am doing. In the current instance I am not doing any pressure fermentation, so there is no spunding valve. If there is any reason for me to pressurize the keg before hand, i will put the spunding valve on it, if I don’t need pressure in the keg, I’ll put the spunding valve on the gas in on the fermenter.
In response to @DuncB duotight has stated that the butterfly spunding valve should not have liquid run through it.
DuncB
Well-Known Member
Thanks Elric, confirmed that I shouldn't try it and make sure no ferment goes up into it.
I do see condensation in the tube from the ball lock to the duotight spundit and I hope that's ok.
I do see condensation in the tube from the ball lock to the duotight spundit and I hope that's ok.
Jako
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Very cool. Thanks for sharing
couchsending
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7 full fermenters at the moment
10g of Modern Hoppy Lager
- Citra, Elixir, Calista
- Fermenting
10g of Modern Hoppy Pale Ale
- Nelson, Mosaic, Simcoe
- 1 more day of conditioning
5g of a similar Modern Hoppy Pale
-Nelson, Mosaic, Centennial
- 1 more day of conditioning
5g of Belgian Pale Ale
- Gonna give this one 2 weeks at 50 before kegging
5g of Mixed Ferm Saison that hit terminal and needs to be bottle conditioned
2-5g of Hoppy “Blonde” Ale
- 10g batch split to grow some yeast and test two different dry hopping techniques
- Galaxy, Simcoe, Strata
10g of Modern Hoppy Lager
- Citra, Elixir, Calista
- Fermenting
10g of Modern Hoppy Pale Ale
- Nelson, Mosaic, Simcoe
- 1 more day of conditioning
5g of a similar Modern Hoppy Pale
-Nelson, Mosaic, Centennial
- 1 more day of conditioning
5g of Belgian Pale Ale
- Gonna give this one 2 weeks at 50 before kegging
5g of Mixed Ferm Saison that hit terminal and needs to be bottle conditioned
2-5g of Hoppy “Blonde” Ale
- 10g batch split to grow some yeast and test two different dry hopping techniques
- Galaxy, Simcoe, Strata
DuncB
Well-Known Member
Read the above and was in metric mode thinking you were running a real microbrewery !
10 grammes of Modern Hoppy lager is a really small batch.
10 grammes of Modern Hoppy lager is a really small batch.
danimal92sport
Undefeated at naps
An overly session IPA. Some of my grains showed up unmilled and I used the food processor. I did a pretty terrible job and ended up way under SG. 3.5% abv IPA, anyone? And that’s after 1/2lb DME during the boil...
Trying out a Fermzilla and starsan purging a keg with fermentation CO2 for the first time, so at least I’m having fun!
Trying out a Fermzilla and starsan purging a keg with fermentation CO2 for the first time, so at least I’m having fun!
Jako
Well-Known Member
that's Utah beer before the law changed. now we can have 5% in the stores.
It's Brew Day Saturday - coffee is on and the mash is going so by mid-afternoon I should have a Maibock/Helles Bock in the fermenter.
