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Homebrewing - Brewing on a Thursday Afternoon
Posted on 9/20/12 at 3:02 pm
Posted on 9/20/12 at 3:02 pm
So I got the afternoon off today so I got brewing a little sooner in the day than expected. Mashing has begun on 10 gallons of Saison Brett. We shall see how Boo's keggle works in its inaugural boil. Giddy about using new equipment today (keggle, 15 gallon carboy). 
5
Posted on 9/20/12 at 3:05 pm to Fratastic423
It's like....almost 3 times the size of mine.
Posted on 9/20/12 at 3:09 pm to Fratastic423
quote:
15 gallon carboy
Never seen one of these before.
Posted on 9/20/12 at 3:11 pm to Fratastic423
quote:
15 gallon carboy
Mother of god
Posted on 9/20/12 at 3:20 pm to Fratastic423
Link to said carboy?
Posted on 9/20/12 at 3:22 pm to Aubie Spr96
Not my pic but same carboy. Mine has a basket with handles.
Posted on 9/20/12 at 3:23 pm to Fratastic423
quote:
Not my pic but same carboy. Mine has a basket with handles.
Gotcha. I saw those when I googled. Probably from a wine background?
Posted on 9/20/12 at 3:26 pm to s14suspense
Probably so. It is pretty cool looking though. Will probably use the basket without the lid though so I can see what's going on. Luckily I don't have to put this into the chest freezer to ferment it.
Posted on 9/20/12 at 3:31 pm to Fratastic423
quote:
Probably so. It is pretty cool looking though. Will probably use the basket without the lid though so I can see what's going on. Luckily I don't have to put this into the chest freezer to ferment it.
I was wondering how you were going to lift 10 gallons into the chest freezer.
Posted on 9/20/12 at 3:35 pm to s14suspense
Just an HB update. Popping the top on my Rye IPA today. Brewed it around august 5th, i believe.
Hope it's good.
Hope it's good.
Posted on 9/20/12 at 10:04 pm to BugAC
Brewing went of with out really any hitches. A little bit more difficult to cool in a keg than my pot, so that took some adjusting. Carboy worked well, especially in it basket. Ideally with the starter I pitched beer should be fermenting by midnight.
Posted on 9/20/12 at 10:37 pm to Fratastic423
I've been all fired up to brew an IPA or Rye IPA, until this week. Now I'm looking for less hops and more malt
maybe a stout? Any of you brew any of the stout kits from AHS? If so, which one and how was it?
I have no idea what I want to brew now
maybe a stout? Any of you brew any of the stout kits from AHS? If so, which one and how was it?
I have no idea what I want to brew now
This post was edited on 9/20/12 at 10:46 pm
Posted on 9/20/12 at 10:51 pm to LoneStarTiger
quote:
maybe a stout? Any of you brew any of the stout kits from AHS? If so, which one and how was it?
A couple years back I brewed their oatmeal stout. Not bad.
Posted on 9/20/12 at 11:04 pm to Fratastic423
mmm ...beeeeer. That's about all I contribute to this thread considering I know nothing about brewing.
Posted on 9/21/12 at 7:17 am to jmitc22
I ended up taking yesterday off and brewed as well... the Beer & Bites take 2 praline dubbel. Also kegged the Rosemary IPA I brewed a few weeks back, it smelled awesome.
Posted on 9/21/12 at 8:35 am to LoneStarTiger
quote:
AHS
Every kit I have ordered from them has been spot on.
Posted on 9/21/12 at 8:44 am to RedHawk
quote:
Every kit I have ordered from them has been spot on.
They have a series of kits from their homebrew club, the Austin Zealots:
quote:
We are constantly impressed by the beers being made by one of our local homebrew clubs, the Austin Zealots. Some have gone pro, while others are planning to as you read this. The club was started in 1990 and its members have been stacking up trophies and ribbons ever since.
We are excited to offer these exclusive recipes written by Dan and Joelle Dewberry, Corey Martin, Kerry Martin, Chris Rauschuber and Mark Schoppe. Of recent note, Corey won the Samuel Adams Longshot homebrew competition in 2011 and Mark was awarded the Ninkasi Award at the 2012 National Homebrewers Conference. Many of these recipes are award winning and several have been brewed and sold commercially.
The have a breakfast stout kit that sounds pretty good, I'm probably going to go with it
Posted on 9/21/12 at 8:45 am to RedHawk
So the beer is fermenting like crazy which is awesome, the 4L starter I made hopefully will work out great. Now I have to make a decision about whether to sour the entire batch or just sour half of it. I have a 2L starter of brettanomyces ready to go. Thoughts?
Posted on 9/21/12 at 8:50 am to Fratastic423
I'd only sour half of it... not that the sour saison wasn't awesome but it would be cool to try it two different ways.
Posted on 9/21/12 at 8:51 am to LSUBoo
If I only soured half, then I could serve 2 kegs at the Beer and Bites event. One soured and one not just in case the beer lovers at that event aren't excited about the sour beer.
But then again I did make it to sour it all so that I would have some available at the house after the event. Hmmm dilemma.... I have a few days to figure it out.
But then again I did make it to sour it all so that I would have some available at the house after the event. Hmmm dilemma.... I have a few days to figure it out.
This post was edited on 9/21/12 at 8:55 am
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