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re: Looks Like a Fine Night to Brew some Beer....Updated Bottling
Posted on 4/19/13 at 9:43 pm to s14suspense
Posted on 4/19/13 at 9:43 pm to s14suspense
That's why I could never run a brewery. I have no idea if those numbers are correct. I just know if I enter 5.25 gallons as my batch size, 1 gallon trub loss, and 1 gallon equipment loss, I end up with the desired wort gravity going in the fermenter and a near perfectly full corny keg at the end.
1
Posted on 4/19/13 at 9:45 pm to BottomlandBrew
quote:
I end up with the desired wort gravity going in the fermenter and a near perfectly full corny keg at the end.
I'm completely ok with that...
False bottom in your mash tun? I can't imagine I'd have 1 gallon trub loss with only 1 oz of hops.
Posted on 4/19/13 at 9:45 pm to Zappas Stache
Strong work Zap. Enjoyed reading this 
Posted on 4/19/13 at 9:49 pm to s14suspense
Steel braid.
I leave a good bit in the boil kettle. I do a solid whirlpool, let it sit, then drain until it stops. I give it the slightest tilt and drain what little bit I can without disturbing the cone of junk. The rest goes into the compost.
I leave a good bit in the boil kettle. I do a solid whirlpool, let it sit, then drain until it stops. I give it the slightest tilt and drain what little bit I can without disturbing the cone of junk. The rest goes into the compost.
This post was edited on 4/19/13 at 9:50 pm
Posted on 4/19/13 at 9:53 pm to BottomlandBrew
If it works it works!
I think I'm going to try it with .5 lbs for each of those metrics.
Never been able to hit my numbers just right temperature wise with Beersmith.
I think I'm going to try it with .5 lbs for each of those metrics.
Never been able to hit my numbers just right temperature wise with Beersmith.
Posted on 4/20/13 at 3:37 pm to Zappas Stache
Took this pic at 9am this fine morn. Looks like sometime during the dark, cold,lonely night, Mr. KRAUSEN let himself in. Now here he sits, pooping out alcohol and belching Co2. He's a nasty fellow but leaves great gifts when he leaves.
Posted on 4/22/13 at 1:07 pm to Zappas Stache
# days in the primary fermenter and ther is still some slight bubbling activity. But the krausen has fallen quite a bit.
Here is a pic of my wife's car this morning. She's fine just a little freaked out. Semi was in the left lane to turn right. He didnt see her.
Here is a pic of my wife's car this morning. She's fine just a little freaked out. Semi was in the left lane to turn right. He didnt see her.
This post was edited on 4/22/13 at 2:13 pm
Posted on 4/22/13 at 1:15 pm to Zappas Stache
My reactions to this thread:
Posted on 4/22/13 at 1:26 pm to Zappas Stache
Damn, Zappa! I take it she's alright, minus needing a fresh change of pants.
Posted on 4/22/13 at 1:38 pm to Zappas Stache
Holy shite!
Posted on 5/3/13 at 4:49 pm to Zappas Stache
So....this may have been pre-recorded a week ago....been to busy to update. But here we go....RACKING TO THE SECONDARY AND DRY-HOPPING.
The beer has been fermenting for 7 days and bubbling stopped a couple days ago. But this doesn't mean fermentation has stopped. From experience, I know my beers generally complete fermentation by the 7th day. But I check my gravity first before racking (transferring) the beer to the secondary (( a clean, sanitized carboy. Its good practice to rack your beer to a clean carboy if you are going to dry hop (add hops directly into the beer after it has fermented to give more hop aroma)The gunk left behind at the bottom of your primary by the active feremntation (trub) can cause various off flavors if the beer is left in contact with it for too long. In reality, I've left a beer in the primary for 3 weeks and dry hopped in the primary with no ill effects. If you have time, rack to a secondary.)) Too much typing....
I go ahead an sanitize my secondary carboy.
The beer has been fermenting for 7 days and bubbling stopped a couple days ago. But this doesn't mean fermentation has stopped. From experience, I know my beers generally complete fermentation by the 7th day. But I check my gravity first before racking (transferring) the beer to the secondary (( a clean, sanitized carboy. Its good practice to rack your beer to a clean carboy if you are going to dry hop (add hops directly into the beer after it has fermented to give more hop aroma)The gunk left behind at the bottom of your primary by the active feremntation (trub) can cause various off flavors if the beer is left in contact with it for too long. In reality, I've left a beer in the primary for 3 weeks and dry hopped in the primary with no ill effects. If you have time, rack to a secondary.)) Too much typing....
I go ahead an sanitize my secondary carboy.
Posted on 5/3/13 at 4:54 pm to Zappas Stache
I put everything that will come in contact with the beer into a bucket. I'll pour the sanitizer from the carboy into the bucket.
I'll leave about 1/2 gallon of sanitizer in the carboy. Dip some foil into the sanitizer and cover the top of the carboy.
I'll leave about 1/2 gallon of sanitizer in the carboy. Dip some foil into the sanitizer and cover the top of the carboy.
Posted on 5/3/13 at 4:58 pm to Zappas Stache
Posted on 5/3/13 at 5:07 pm to Tiger Ryno
quote:
Tiger Ryno
Posted on 5/3/13 at 5:09 pm to Zappas Stache
the sea was angry that day my friends...like an old man trying send back soup at a deli!
Posted on 5/3/13 at 5:16 pm to Tiger Ryno
After sanitizing the Wine Thief (tube that has a one way valve on the end of it. Lets you pull out a bit if liquid for testing/ tasting purposes.) I take out about 3-4 oz to test the gravity and taste.
Posted on 5/3/13 at 5:22 pm to Zappas Stache
Looks awesome. I just found out one of my golf aquaintances in my neighborhood is also a home brewer. about to get hooked up soon.
Posted on 5/3/13 at 5:33 pm to Zappas Stache
This is my Hydrometer ( looks like a thermometer on steroids). It has different scales on the side of it...Plato scale which is another way to express gravity (the amount of sugars in a liquid)...and Brix scale...another way and what I use. If you'll recall, during my mash and at completion the the boil, I used a refractometer to measure my gravity. A refractometer only takes a drop of liquid to measure the gravity. But once there is alcohol in the liquid, you have to do some fancy calcs to adjust for alcohol when using a refractometer. Since I want enough test liquid to do a tasting, I use my hydrometer as I feel its a bit more accurate than the adjustment calcs.The Hydrometer floats in the beer and where it settles you read the line formed by the top of the liquid.....we're at 1.011 here. I anticipated this beer having a Final Gravity of 1.010 so I'm going to say it's done. If you were really anal, you would have taken a measurement 3 days ago and compared it to today's measurement. If it had changed, then the beer is still fermenting and you'd take another measurement in a couple of days.
Posted on 5/3/13 at 5:34 pm to Zappas Stache
quote:there are many like it, but this one is mine!!!
This is my Hydrometer
Posted on 5/3/13 at 5:36 pm to Rouge
quote:
there are many like it, but this one is mine!!!
Anybody want to trade a Parabola I got for Rouge. He don't want it.
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