- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 3/5/24 at 8:55 pm to BigDropper
Posted on 3/5/24 at 8:55 pm to BigDropper
You got a setup like that and haven’t brewed in three years? I haven’t brewed since September. I just don’t drink enough to maintain a consistent brew schedule. I think I’ve got half the beer still in the keg since September.
Posted on 3/6/24 at 9:17 am to BigDropper
Nice setup, and that's awesome you get to brew with your son. I keep trying to get my kids to help, but they're a little young, though my 9 year old is more intrigued than when he used to be.
Do you have a hot water heater hooked up to an RO system?
I'm still using propane. I have a side burner next to my Kamado Joe but it's not quite strong enough to boil wort vigorously. Last week, i tested out using the hot rod heat stick with the burner on high and it took about 45 minutes to go from 140 degrees to 211. The boil was a low roll. If i can figure out how to squeeze a couple more BTU's into the kettle, then i may be able to use my burner. All i'd need is pump to transfer. This would make my brew day a little more efficient and i wouldn't have to guard the brewpot from kids running to and from the house.
Pic of the hot water experiment.
Do you have a hot water heater hooked up to an RO system?
I'm still using propane. I have a side burner next to my Kamado Joe but it's not quite strong enough to boil wort vigorously. Last week, i tested out using the hot rod heat stick with the burner on high and it took about 45 minutes to go from 140 degrees to 211. The boil was a low roll. If i can figure out how to squeeze a couple more BTU's into the kettle, then i may be able to use my burner. All i'd need is pump to transfer. This would make my brew day a little more efficient and i wouldn't have to guard the brewpot from kids running to and from the house.
Pic of the hot water experiment.
Posted on 3/6/24 at 7:42 pm to BugAC
Man, nice outdoor kitchen!
It's yours if you've got anything to trade. he f che f ATg mail. com.
Full disclosure, it's just the motor and mounting bracket like the picutre below.
quote:No, thought that's not a bad idea. The RO is connected on a leg that leads away from the water heater, coming straight off the street at 85 PSI.
Do you have a hot water heater hooked up to an RO system?
quote:I have an extra that I would be willing to part with. Four brews after purhcase, it started making a loud noise everytime I'd run it. So I called up Blichman and had the customer service rep on the phone while it was whining and they replaced the motor free of charge. I've thought about selling it, just haven't gotten around to it.
All i'd need is pump to transfer.
It's yours if you've got anything to trade. he f che f ATg mail. com.
Full disclosure, it's just the motor and mounting bracket like the picutre below.
Posted on 3/6/24 at 8:43 pm to BigDropper
quote:
BigDropper
I’ll shoot you an email in the morning.
Posted on 3/16/24 at 9:53 pm to BugAC
98 bottles of beer on the wall. 98 bottles of beer...
Posted on 4/6/24 at 10:46 pm to BigDropper
Brewed again. This time an American Wheat fermented with English ale yeast. This is 20 hours after pitching. Not sure why the wort looks so dark in the photo, but its not IRL.
Posted on 4/20/24 at 12:14 pm to BigDropper
I’m getting back into mead making (I basically quit for grad school). With LA Homebrew gone, where do BR folks go for brewing supplies these days?
Posted on 4/20/24 at 6:46 pm to SemiNoblePursuit
Brew shop between Dunham and walker
Posted on 4/20/24 at 10:03 pm to SemiNoblePursuit
I’ve been ordering online.
Austin Homebrew (which is now owned by Adventurers in Homebrewing, which may be owned by Northern brewer)
Morebeer
And I order my hops from either Yakima Valley, Yakima Chief, or Hops Direct.
Benefit is I’m able to get grains/yeast that are not normally available at a local shop. Downside is some sites you need $100 before free shipping, so I typically plan out the next 3 brews before I make an order or check with my neighbor to see if he’s brewing soon.
Austin Homebrew (which is now owned by Adventurers in Homebrewing, which may be owned by Northern brewer)
Morebeer
And I order my hops from either Yakima Valley, Yakima Chief, or Hops Direct.
Benefit is I’m able to get grains/yeast that are not normally available at a local shop. Downside is some sites you need $100 before free shipping, so I typically plan out the next 3 brews before I make an order or check with my neighbor to see if he’s brewing soon.
Posted on 6/27/24 at 8:33 am to BugAC
Good Morning homebrewers, or what's left of us. I figured i would dust off the thread a bit with some updates. It's been about 2 months or more since the last post.
On the brewing front, i've been brewing for competitions a lot more. I submitted a beer in the National Homebrew Competition and submitted 3 beers into Lunar Rendezbrew (Houston Comp.)
The NHC beer, was a mixed ferm sour that i finished first in category and 2nd Best of show back in a 2022 competition. My score then, was a 42. This time around, it was a 29. The big marks against was because it did not fit style. The problem with mixed fermentation is you have to state the base style of beer that was "soured". The base style, in this case, was a saison, but overall, i wasn't too concerned with base style, and typically never are. The yeast blend i used was jester king's blend from bootleg, which contained some saison sach yeast but after a couple years, those notes fell off. Anyway, the positive comments from the judges under "overall impression" is that they thought the beer was very good, and they wanted to drink more, just didn't fit the base style. It also lost a little carbonation after a couple years in the bottle.
The houston comp, i submitted a Czech Pale Lager, and 2 sours that i submitted in previous comps. Czech Pale scored a 31, got some good notes for next time. Comments about a better malt profile and more expressive hops. I used Saaz and good pilsner malt. I, personally, loved the beer. Maybe i'll do a longer decoction mash and add a bit melanoiden for next time to enhance some of that character.
Beer #2 was a mixed ferm experimental beer. It is my highest scoring beer in a competition (45), but scored a 30 in this one. Not sure if the judges understood what i was going for. I was showcasing aged hops in a beer and how much flavor that imparts in a lambic as opposed to the brett. It has some age, so i believe some of the IVA from the hops fell off.
Beer #3, was a mixed ferm grisette. This one scored a 39 and i got bronze in the category. This beer scored a 42 in a previous comp and came home with gold.
Overall, i've learned to not submit mixed ferm sours that are older than a year.
Upcoming, trying to brew a Focal Banger clone, a mixed ferm saison, and a German Altbier. My backyard hops are going nuts right now. Harvest time isn't supposed to be until late september, but i had an early harvest last week. Picked about an ounce or 2. I dried them on a box fan between some AC filters. For a few hours. We'll see how they come out when it's time to make my Fresh hop german pils.
On the brewing front, i've been brewing for competitions a lot more. I submitted a beer in the National Homebrew Competition and submitted 3 beers into Lunar Rendezbrew (Houston Comp.)
The NHC beer, was a mixed ferm sour that i finished first in category and 2nd Best of show back in a 2022 competition. My score then, was a 42. This time around, it was a 29. The big marks against was because it did not fit style. The problem with mixed fermentation is you have to state the base style of beer that was "soured". The base style, in this case, was a saison, but overall, i wasn't too concerned with base style, and typically never are. The yeast blend i used was jester king's blend from bootleg, which contained some saison sach yeast but after a couple years, those notes fell off. Anyway, the positive comments from the judges under "overall impression" is that they thought the beer was very good, and they wanted to drink more, just didn't fit the base style. It also lost a little carbonation after a couple years in the bottle.
The houston comp, i submitted a Czech Pale Lager, and 2 sours that i submitted in previous comps. Czech Pale scored a 31, got some good notes for next time. Comments about a better malt profile and more expressive hops. I used Saaz and good pilsner malt. I, personally, loved the beer. Maybe i'll do a longer decoction mash and add a bit melanoiden for next time to enhance some of that character.
Beer #2 was a mixed ferm experimental beer. It is my highest scoring beer in a competition (45), but scored a 30 in this one. Not sure if the judges understood what i was going for. I was showcasing aged hops in a beer and how much flavor that imparts in a lambic as opposed to the brett. It has some age, so i believe some of the IVA from the hops fell off.
Beer #3, was a mixed ferm grisette. This one scored a 39 and i got bronze in the category. This beer scored a 42 in a previous comp and came home with gold.
Overall, i've learned to not submit mixed ferm sours that are older than a year.
Upcoming, trying to brew a Focal Banger clone, a mixed ferm saison, and a German Altbier. My backyard hops are going nuts right now. Harvest time isn't supposed to be until late september, but i had an early harvest last week. Picked about an ounce or 2. I dried them on a box fan between some AC filters. For a few hours. We'll see how they come out when it's time to make my Fresh hop german pils.
Posted on 7/25/24 at 12:40 pm to BugAC
Time for the monthly homebrew post.
Anybody still homebrewing? I have an italian pilsner just on tap, and hooking up the focal banger clone to a tap today. Bottling both and a Helles for the Redstick competition.
Next beer is an altbier. I've been reading up on the style. I gotta say, german style lagers and psuedo lagers like alt and kolsch are really interesting to me. So much history.
Both Alt and Kolsch are brewed the same with lower ale temp fermentation and lagering at the end. Alts are made in dusseldorf and Kolsch's are made in Cologne germany. Difference seems to be the darker malts used in an alt.
It's really hard to find a commercial example of an alt, locally.
Anybody still homebrewing? I have an italian pilsner just on tap, and hooking up the focal banger clone to a tap today. Bottling both and a Helles for the Redstick competition.
Next beer is an altbier. I've been reading up on the style. I gotta say, german style lagers and psuedo lagers like alt and kolsch are really interesting to me. So much history.
Both Alt and Kolsch are brewed the same with lower ale temp fermentation and lagering at the end. Alts are made in dusseldorf and Kolsch's are made in Cologne germany. Difference seems to be the darker malts used in an alt.
It's really hard to find a commercial example of an alt, locally.
Popular
Back to top
Follow TigerDroppings for LSU Football News