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Started By
Message
2
Posted on 7/24/13 at 9:46 pm to LoneStarTiger
quote:
By Phil Markowski?
Yes
Posted on 7/24/13 at 9:51 pm to rds dc
Will do, thanks
Posted on 7/24/13 at 10:04 pm to rds dc
quote:
trade you some of this open ferment saison for it. I should be able to remove any grass from the weed eater before bottling.
Grass is the least of my worries.
Posted on 7/25/13 at 7:39 am to Zappas Stache
quote:
trade you some of this open ferment saison for it.
You know that even people like Crooked Stave and others that have "open fermenters" put something over the top of them right? The Sierra Nevadas and the Anchors of the world are basically in clean rooms with their open fermenters because they're not going for the wild stuff but I'm pretty sure all of the other people still put a lid on the top.
Posted on 7/25/13 at 8:04 am to s14suspense
quote:
have "open fermenters" put something over the top of them right?
Yes, I'll put a lid on it or transfer it before the krausen drops. The krausen plus the volume of CO2 being produced should protect things at this point. If not, I'm out some cash and have an excuse to brew another batch.
Posted on 7/25/13 at 8:32 am to rds dc
I did some tasting last night our of carobys and the barrel, was hoping to be able to free up a plastic carboy for this weekend:
The Berliner Weisse is far from finished. Very little sour from the lacto early on. That's fine, just need it to be in a bottle by early September. Maybe that will happen.
Citra/Amarillo IPA will be tasty, nice and citrusy. Dry hopped with Amarillo and Cent first then will hit it with more Citra right before kegging/bottling.
Irish Red - Still too early, fermentation is almost finished but will want to lager it for a couple of weeks before serving.
Barreled Belgian Fig Sour - Belgian Pale ale with figs added in secondary, then transferred to my barrel and added Roselare blend. The lactic acid is strong with this one. Really tart. Curious if that will dissipate or just get worse. Will have to monitor it.
So in conclusion, no beer is ready to leave a fermentor. May have to use glass this weekend.
The Berliner Weisse is far from finished. Very little sour from the lacto early on. That's fine, just need it to be in a bottle by early September. Maybe that will happen.
Citra/Amarillo IPA will be tasty, nice and citrusy. Dry hopped with Amarillo and Cent first then will hit it with more Citra right before kegging/bottling.
Irish Red - Still too early, fermentation is almost finished but will want to lager it for a couple of weeks before serving.
Barreled Belgian Fig Sour - Belgian Pale ale with figs added in secondary, then transferred to my barrel and added Roselare blend. The lactic acid is strong with this one. Really tart. Curious if that will dissipate or just get worse. Will have to monitor it.
So in conclusion, no beer is ready to leave a fermentor. May have to use glass this weekend.
This post was edited on 7/25/13 at 8:33 am
Posted on 7/25/13 at 9:40 am to Fratastic423
Planned to keg my Citra IPA Tuesday night. Noticed my two piece autosiphon had become a three piece autosiphon when I was sanitizing it. Bought a new one yesterday, but got home too late to keg. So, kegging it tonight.
Also tossing in round 2 of dry hops for my double IPA tonight.
Also tossing in round 2 of dry hops for my double IPA tonight.
Posted on 7/25/13 at 10:05 am to BMoney
I want to brew tomorrow, but am undecided on what to brew. Someone help me out here with a suggestion.
Posted on 7/25/13 at 10:07 am to BottomlandBrew
quote:
You give it a try?
Nah, not last night. We had to get groceries after being gone for 2 weeks. And it didn't have time to get cold enough in the fridge. I'll be trying it tonight.
I did pick up from Calandro's
Stone Wootenstout
Lauging Dog Devil Dog IPA
Lazy Magnolia Honeysuckle Belgian Blonde
S. Tier Creme Brulee'
Posted on 7/25/13 at 10:09 am to LoneStarTiger
quote:
I want to make a saison next spring to have for the summer instead of another blueberry beer
Yeah, i think i'm done with my blackberry wheat. It's good, but i'm quickly growing away from fruit wheats. I'd rather not tie up my home brewery with a fruit ale, when i can brew a multitude of other things.
Posted on 7/25/13 at 10:10 am to LoneStarTiger
quote:
By Phil Markowski?
I have this one. It helped me in my saison brewing. I'd like to try a biere de garde next year.
Posted on 7/25/13 at 10:13 am to BugAC
Also, when i was in Antigua i ran into another fellow homebrewer. He is originally from Boston, but lives in Connecticut.
He said they have a shop there that allows you to brew on their system for events and stuff. He says they have copper kettles and a bottling line they let you use. For $200 you can just give them a recipe and they'll brew it, or you can bring your own ingredients and brew yourself there, on a larger scale for about $100 (i think). He brewed 3 beers for his wedding.
Seemed like a cool idea if you had a large homebrew base in your city. Would be interesting to open something like that up.
He said they have a shop there that allows you to brew on their system for events and stuff. He says they have copper kettles and a bottling line they let you use. For $200 you can just give them a recipe and they'll brew it, or you can bring your own ingredients and brew yourself there, on a larger scale for about $100 (i think). He brewed 3 beers for his wedding.
Seemed like a cool idea if you had a large homebrew base in your city. Would be interesting to open something like that up.
Posted on 7/25/13 at 10:22 am to BugAC
My cousin was telling me there's a place in Chattanooga like that called You Brew. He said the owner can do everything up to the point of pitching the yeast. The customer has to do that by law. But then the fermentation can happen on site, and they'll even keg or can the finished product weeks later. Pretty cool concept if you ask me.
Posted on 7/25/13 at 10:33 am to BMoney
quote:
Pretty cool concept if you ask me
Agreed.
The ultimate store, IMO, to set up would be a liquor store with a huge beer selection. Large amount of homebrew supplies, and a you brew it system like that, with a small canning or bottling line.
I mean once you buy the brew equipment, it's all profit from that side.
This post was edited on 7/25/13 at 10:33 am
Posted on 7/25/13 at 11:08 am to BugAC
quote:
Pretty cool concept if you ask me
They're called brew on premises.
Sounds OK I guess. Apparently they were a thing for a little while in Cali then went away. Heard about a few in Ohio too. There's a one called The Brew Kettle that's also a production brewery.
Posted on 7/25/13 at 11:47 am to BottomlandBrew
I'd like to brew next weekend, but I don't think I will. I worked up a black rye ipa recipe, but since I don't drink during the week anymore I've developed a bit of a backlog of beers to go through and an IPA wouldn't be fresh when I get around to drinking 2 cases of bombers of it
I only have 4 bottles of simcoe pale ale left, and I'd like to have another pale ale once it's gone, and plan to do a citra pale ale.
As much as I like brewing and as little as I actually drink, I should probably scale back to 3 gallon batches until I go all-grain.
I only have 4 bottles of simcoe pale ale left, and I'd like to have another pale ale once it's gone, and plan to do a citra pale ale.
As much as I like brewing and as little as I actually drink, I should probably scale back to 3 gallon batches until I go all-grain.
Posted on 7/25/13 at 12:21 pm to LoneStarTiger
quote:
As much as I like brewing and as little as I actually drink, I should probably scale back to 3 gallon batches until I go all-grain.
Completely understandable. If it would make a brewday shorter and easier I could see doing that pretty often. It would be nice if those 2.5 gallon kegs weren't $70 and more like 35.
Posted on 7/25/13 at 12:58 pm to LoneStarTiger
quote:
I should probably scale back to 3 gallon batches but I don't believe I will.
Fixed....your new quote.
Posted on 7/25/13 at 1:32 pm to Zappas Stache
quote:
Fixed....your new quote.
damn AHS is out of Carapils for another 2 weeks. There goes the pale ale
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