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re: Homebrewing: In-Process Thread
Posted on 4/27/15 at 8:26 pm to rbWarEagle
Posted on 4/27/15 at 8:26 pm to rbWarEagle
While researching getting started in homebrewing I noticed one complaint over and over, and that was bottling. I skipped that whole step altogether and started off kegging. I'm extremely happy about that decision every day 
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Posted on 4/27/15 at 8:28 pm to rbWarEagle
Update on the star San ipa (STARS - an IPA). After setting in the keg and being carbed, it's fantadtic IMO. Really really happy with this beer. Our first beer that could be confused for a commercial brew. Pretty cool. Our main note for tweaking next time is to continue to smooth the bitterness. It has a slightly aggressive lingering bitterness, but the nose and citrus/tropical fruit flavors are awesome.
Posted on 4/27/15 at 8:35 pm to HungryFisherman
Loved the Star-San IPA saga.Posted on 4/27/15 at 8:46 pm to HungryFisherman
Glad it turned out well for you, just goes to show how hard it is to screw anything up with Star San.
Posted on 4/27/15 at 8:54 pm to HungryFisherman
Your main note for next time should be less Starsan
Posted on 4/27/15 at 8:55 pm to I_heart_beer
quote:
I'm definitely team RDWHAHB
Same. I nominate rds as team RDWHAHB team captain.
BTW, rds, if you're out there, hope all is well. Been a while since you've poked your funky head in.
Posted on 4/27/15 at 8:57 pm to LoneStarTiger
Touché LST, touché. Noted, however it has a nice clean finish...
Posted on 4/27/15 at 9:08 pm to HungryFisherman
Posted on 4/27/15 at 10:25 pm to LoneStarTiger
I've been brewing MIA but made a strong comeback today by bottling a 100% Brett Grapefruit Wheat and Sour Dark Mild. I also moved the Zapp/RDS collab brew to the dry hopper and added some Citra & Simcoe.
I was super pleased with the Sour Dark Mild and could drink as is like a wine
I'm not so sure about the collaboration but time heals all wounds?
This weekend I'm going to brew another batch of the Dark Mild and toss it on the cake from the first batch. I've also got the stuff to do a wheat ale and will probably do a Fortunate Island clone with Brett.
I was super pleased with the Sour Dark Mild and could drink as is like a wine
I'm not so sure about the collaboration but time heals all wounds?
This weekend I'm going to brew another batch of the Dark Mild and toss it on the cake from the first batch. I've also got the stuff to do a wheat ale and will probably do a Fortunate Island clone with Brett.
Posted on 4/27/15 at 10:31 pm to BottomlandBrew
quote:
BTW, rds, if you're out there, hope all is well. Been a while since you've poked your funky head in
You called?
Just been busy with work, getting moved back over the group that deals with hurricanes. I'm mailing boxes out this week and one has your name on it
Posted on 4/27/15 at 10:56 pm to LSUGrad00
quote:
mental picture of Bug baptizing the family in a kiddie pool of starsan to ensure a problem free brew day.
Just saw this. Well when I was early on, cleaned and sanitized almost every piece of equipment I had because I wasn't sure of what I needed. Now, I just fill a bucket with starsan and dump my paddle, funnel, and hydrometer measuring tube and some airlocks. I usually forget it there so it stays in the bucket all week.
Posted on 4/28/15 at 5:45 am to rds dc
quote:
time heals all wounds?
I have a partigyle berliner weisse v2.0 that I thought was going to turn out a dumper like the first one I brewed, but I've held on to it just for shits and giggles. A month ago you could barely drink it as there was so much cooked corn taste and aroma. I tried it the other day and the brett is doing its work. This thing could end up potable after all, and might even be good.
quote:
I'm mailing boxes out this week and one has your name on it
This post was edited on 4/28/15 at 5:45 am
Posted on 4/28/15 at 8:28 am to rds dc
quote:
a Fortunate Island clone with Brett.
after sampling from mine last night, I'd be really interested in trying this side by side with mine. Would love to see exactly what the brett contributes.
Mine finished at 1.007, so just a point drier than Modern Times calls for, but I started off much bigger so it ended up at 5.8% rather than 5%. I went back and noticed that I had a half gallon less pre-boil volume than I intended, which made the gravity higher, and if I had topped off with that much water my OG would have been nearly right. Not sure why I didn't, thinking back, other than the thought of diluting it just didn't cross my mind.
Posted on 4/28/15 at 8:39 am to Fratastic423
quote:
Yea, anal retentive is not what you get with me. I am the embodiment of RDWHAHB.
I'm definitely on team RDWHAHB. I can't tell you last time I took a gravity reading on one of my beers. Having brewed enough beers, it will likely come out somewhere close to the intended OG and FG with the right amount of grain as long as you hit your mash temps and collect the right volume of wort. But I don't really care if my beer ended up at 6.5% instead of the planned 7.1%. Or vice versa. It's still beer, and as long as it tastes good, I'm happy with it.
Hell, my coffee vanilla porter advanced to the final round of the national homebrew competition, and I have no clue what the actual ABV is, because I didn't measure the OG and FG.
Posted on 4/28/15 at 8:44 am to BMoney
quote:
I can't tell you last time I took a gravity reading on one of my beers
I like to take samples just because I am curious. and I like to drink the samples.
Posted on 4/28/15 at 8:47 am to BMoney
How are you going to get it right on Untappd if you don't take gravity readings?!?!
I always take OG readings... I often forget to take the FG before kegging. In those cases I just assume it finished around 1.010 like it was supposed to.
I always take OG readings... I often forget to take the FG before kegging. In those cases I just assume it finished around 1.010 like it was supposed to.
Posted on 4/28/15 at 9:10 am to LSUBoo
quote:
I always take OG readings... I often forget to take the FG before kegging. In those cases I just assume it finished around 1.010 like it was supposed to.
This is exactly what I do too. I'm pretty good with OG, hit and miss with FG.
Posted on 4/28/15 at 9:10 am to LSUBoo
The vast majority of the beers I brew fall in the same ABV range. I did check my imperial porter to see what the OG was, but that was brewed late last year. The rest of them are all gonna have roughly the same amount of grain to start, and use about the same mash temps, and likely use the same kind of yeast. So depending on the amount of grain, they'll be somewhere between 1.050 and 1.070 OG and finish around 1.010. I just don't care enough to bother checking gravities all the time. The beer I make drink pretty good.
Posted on 4/28/15 at 11:32 am to BMoney
I typically take an OG reading, but it's more so I can use a refractometer for gravity readings later.
I'm finally getting around to brewing a hoppy pale ale using some hops from NZ and AU that I picked up from Yakima Valley Hops. The NZ hop (kohatu) is kind of new, but sounds promising, and I'll pair that with Galaxy and see how it turns out. Thinking 2oz of each at flame out (180F) and then dry hop with another 3oz of each.
Next weeks brew will be a Kentucky Common for our June 'historical beer' club meeting. We chose this to get members to take a look at the new 2014 BJCP style guidelines, in short, they are AWFUL.
I'm finally getting around to brewing a hoppy pale ale using some hops from NZ and AU that I picked up from Yakima Valley Hops. The NZ hop (kohatu) is kind of new, but sounds promising, and I'll pair that with Galaxy and see how it turns out. Thinking 2oz of each at flame out (180F) and then dry hop with another 3oz of each.
Next weeks brew will be a Kentucky Common for our June 'historical beer' club meeting. We chose this to get members to take a look at the new 2014 BJCP style guidelines, in short, they are AWFUL.
Posted on 4/28/15 at 11:41 am to LSUGrad00
quote:
Next weeks brew will be a Kentucky Common for our June 'historical beer' club meeting. We chose this to get members to take a look at the new 2014 BJCP style guidelines, in short, they are AWFUL.
Interesting. A buddy asked me last night if he should let his Common open ferment as that is traditional. I am all about traditional methods but I think being traditional for a non-sour beer by open fermentation is just a recipe for disaster.
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