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re: Homebrewing: In-Process Thread
Posted on 12/2/14 at 11:21 am to BMoney
Posted on 12/2/14 at 11:21 am to BMoney
quote:
Been using the binary FG system a lot.
0 = contains no alcohol
1 = contains alcohol
I use a modified version for OG.
0 = contains no fermentables
1 = contains fermentables
I might be the laziest brewer on this board. I almost never take any readings
Posted on 12/2/14 at 11:42 am to rds dc
Need some advice from the experienced brewers about consistent temps during primary fermentation.
We currently have a pale ale on tap in our kegerator that we might finish pretty soon because we like it so much. The problem is that we use our kegerator as a fermentation fridge when we are not serving out of it.
I'd like to brew this weekend so we can leave a beer in a fermentor while we are out of town for the holidays (2 weeks), but the kegerator may not be empty by Monday (although the challenge might be accepted...).
If the beer stays at room temp (which will fluctuate mostly between 65 and 75) for about 10 days in the primary, what kind of negative impact could we see? I could set it in a bath tub with a swamp cooler, but if the temp drops outside, I'm not going to run my heater to keep my carboy temp up, so room temp could get down to ~60ish. There would just be no easy way to keep the temp constant over that time period although I could probably keep it in a decent range (60-70) with a swamp cooler.
Hopefully we would finish the pale ale by the time we would leave for the holidays and we could put the porter in the kegerator for the rest of fermentation.
FYI - this would probably be a porter from Northern Homebrew since a friend gave us a kit he didnt want to brew LINK
We currently have a pale ale on tap in our kegerator that we might finish pretty soon because we like it so much. The problem is that we use our kegerator as a fermentation fridge when we are not serving out of it.
I'd like to brew this weekend so we can leave a beer in a fermentor while we are out of town for the holidays (2 weeks), but the kegerator may not be empty by Monday (although the challenge might be accepted...).
If the beer stays at room temp (which will fluctuate mostly between 65 and 75) for about 10 days in the primary, what kind of negative impact could we see? I could set it in a bath tub with a swamp cooler, but if the temp drops outside, I'm not going to run my heater to keep my carboy temp up, so room temp could get down to ~60ish. There would just be no easy way to keep the temp constant over that time period although I could probably keep it in a decent range (60-70) with a swamp cooler.
Hopefully we would finish the pale ale by the time we would leave for the holidays and we could put the porter in the kegerator for the rest of fermentation.
FYI - this would probably be a porter from Northern Homebrew since a friend gave us a kit he didnt want to brew LINK
Posted on 12/2/14 at 11:47 am to kennypowers816
quote:
We currently have a pale ale on tap in our kegerator that we might finish pretty soon because we like it so much. The problem is that we use our kegerator as a fermentation fridge when we are not serving out of it.
I would pull the pale ale keg out and leave it at room temp.
Posted on 12/2/14 at 11:52 am to kennypowers816
how much do you estimate is left of the pale ale?
Do you have any empty growlers?
When I was ready to empty the keg of saison I had, I knew there was less than a gallon left, so I filled a growler and put it in the fridge.
Do you have any empty growlers?
When I was ready to empty the keg of saison I had, I knew there was less than a gallon left, so I filled a growler and put it in the fridge.
Posted on 12/2/14 at 12:46 pm to LoneStarTiger
We just tapped it on Sunday so we probably have about 4 gallons left but both us and the SO's like it a lot so we can probably drink it pretty quick.
We thought about the growler idea but we'll just have to see how much is left this weekend. We have do have 3 64oz growlers.
If we pull the pale ale keg out of the fridge and let it sit at room temp for a couple of weeks, I assume nothing bad would really happen, right? Should I leave it under pressure or just charge it to keep a seal and then disconnect the CO2?
We thought about the growler idea but we'll just have to see how much is left this weekend. We have do have 3 64oz growlers.
If we pull the pale ale keg out of the fridge and let it sit at room temp for a couple of weeks, I assume nothing bad would really happen, right? Should I leave it under pressure or just charge it to keep a seal and then disconnect the CO2?
Posted on 12/2/14 at 1:13 pm to kennypowers816
quote:
Should I leave it under pressure or just charge it to keep a seal and then disconnect the CO2?
No need to keep it under pressure, just disconnect the CO2.
Only thing to remember is that CO2 comes out of solution MUCH easier at room temperature. So when you go to put that keg back on tap you will want to chill it back to serving temp before taping/pouring or you will get all foam.
Posted on 12/2/14 at 1:17 pm to kennypowers816
quote:
If we pull the pale ale keg out of the fridge and let it sit at room temp for a couple of weeks, I assume nothing bad would really happen, right?
Reindeer may drink it.
Posted on 12/2/14 at 1:46 pm to Zappas Stache
quote:
Reindeer may drink it.
Touché
Posted on 12/2/14 at 2:13 pm to BMoney
I have become obsessive about my OG and FG. I don't really care about pre-boil, but as soon as that burner is off, I'm taking measurements until it's in the keg. I take more notes on gravity readings than I do on anything else. I went through a phase where I didn't care at all, but I can't do that anymore. I don't use that many different yeast strains, so I like to compare the same strains to mash temperature, pitching rate, and fermentation schedule.
Posted on 12/2/14 at 5:51 pm to BottomlandBrew
Hydrometer readings are a good excuse to taste the beer's progress as well!
Posted on 12/2/14 at 6:16 pm to Canuck Tiger
Yes. delicious research. For science, of course.
Posted on 12/2/14 at 8:51 pm to BottomlandBrew
Fwiw this coffee stout is EXCELLENT after 3 days in the keg. Exactly what I was going for (nose and notes of coffee but still in balance with the stout malts).
Posted on 12/2/14 at 10:29 pm to Canuck Tiger
quote:
Fwiw this coffee stout is EXCELLENT after 3 days in the keg. Exactly what I was going for (nose and notes of coffee but still in balance with the stout malts).
Posted on 12/3/14 at 8:06 am to BMoney
I have a question regarding cold crashing. I expect that a beer I put in the fridge in the morning would be at the same temp as the fridge by that night, about 12 hours later. This would be good for kegging, but is that not enough time for really cold crashing it and having the solids drop out?
Each time I've cleaned a keg after emptying it, I have had stuff in the bottom of it, and just figure that unless I stored the beer in the fridge for weeks before kegging it that I will always have that. (not that it is hurting anything)
I have a DIPA in a fermenter now that I planned to put in the fridge Friday morning, then keg that night, and start drinking Saturday night. However, I'm considering leaving it in the fridge until Sunday before kegging it. I'm not sure, in the end, it will make any difference other than when I can start drinking it.
Each time I've cleaned a keg after emptying it, I have had stuff in the bottom of it, and just figure that unless I stored the beer in the fridge for weeks before kegging it that I will always have that. (not that it is hurting anything)
I have a DIPA in a fermenter now that I planned to put in the fridge Friday morning, then keg that night, and start drinking Saturday night. However, I'm considering leaving it in the fridge until Sunday before kegging it. I'm not sure, in the end, it will make any difference other than when I can start drinking it.
Posted on 12/3/14 at 9:03 am to LoneStarTiger
quote:
I have a question regarding cold crashing. I expect that a beer I put in the fridge in the morning would be at the same temp as the fridge by that night, about 12 hours later. This would be good for kegging, but is that not enough time for really cold crashing it and having the solids drop out?
Each time I've cleaned a keg after emptying it, I have had stuff in the bottom of it, and just figure that unless I stored the beer in the fridge for weeks before kegging it that I will always have that. (not that it is hurting anything)
I have a DIPA in a fermenter now that I planned to put in the fridge Friday morning, then keg that night, and start drinking Saturday night. However, I'm considering leaving it in the fridge until Sunday before kegging it. I'm not sure, in the end, it will make any difference other than when I can start drinking it.
Put it in the fridge Thursday night. Keg Friday night. Drink Saturday night.
Posted on 12/3/14 at 8:12 pm to BugAC
I brewed an oatmeal stout this weekend. Bubbling away! I am considering adding bourbon soaked oak chips to the secondary, but I have heard a little goes a long way with oak chips. I have done oak soaked in rum for a porter but only added the rum. Anyone have any experience with oak chips?
Posted on 12/3/14 at 9:45 pm to TigerSTPelurker
quote:
I brewed an oatmeal stout this weekend. Bubbling away! I am considering adding bourbon soaked oak chips to the secondary, but I have heard a little goes a long way with oak chips. I have done oak soaked in rum for a porter but only added the rum. Anyone have any experience with oak chips?
I've used them a few times. Put them in a mason jar with the bourbon for 10-14 days. Dump the whole jar into your beer after primary fermentation is completed. Leave for about a week. Taste periodically to see if it needs more or less time.
Sounds like a good beer to me!
Posted on 12/4/14 at 4:03 pm to BMoney
Thanks for the info! So you put it in the primary? I usually do a secondary but I have been told it doesn't make that big a difference with a stout.
Posted on 12/4/14 at 4:15 pm to BugAC
Question: What is the best kegerator setup to buy at an affordable price? Looking into them for Christmas, and was looking for a dual tap kegerator. Looking for one that is complete, so all i have to do is put together and plug in.
Posted on 12/4/14 at 4:21 pm to BugAC
Complete kegerators are expensive, but if you are looking a kegerator that you can open a box, plug it in, and serve some beer it's going to be the Danby kegerators.
A two faucet tower Daby will run between $500 and $600.
Kegco had some that are a little cheaper, but I have no experience with those.
Beverage Air, Perlick, and True are all commercial grade and have the price point to back that up.
ETA: Your kegerator probably won't come with homebrew connections and your CO2 tank will obviously be empty. LA Homebrew should have everything else you need including used kegs in if you need those.
A two faucet tower Daby will run between $500 and $600.
Kegco had some that are a little cheaper, but I have no experience with those.
Beverage Air, Perlick, and True are all commercial grade and have the price point to back that up.
ETA: Your kegerator probably won't come with homebrew connections and your CO2 tank will obviously be empty. LA Homebrew should have everything else you need including used kegs in if you need those.
This post was edited on 12/4/14 at 4:27 pm
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