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Posted on 8/14/13 at 9:31 pm to rds dc
Posted on 8/14/13 at 9:31 pm to BottomlandBrew
quote:
That would end up costing me $1000 in other upgrades by the time it's all said and done.
The only thing that I will add after this is a 20 gallon pot at some point in the future. I've been eyeballing something like this. However, I want to snag some more lab equipment before then.
Posted on 8/15/13 at 6:34 am to rds dc
quote:
rds dc
15 gallon fermenters 20 gallon kettles. So much for not much equipment.
I'm with Bottomland. It'd take a lot of extra money and equipment to go up much in batch size. I'm still lifting 5 gallons of hot strike water.
Posted on 8/15/13 at 8:01 am to s14suspense
quote:
15 gallon fermenters 20 gallon kettles. So much for not much equipment.
Did my wife get a hold of your ear? That would be the last of the equipment! Promise
I don't see a bigger kettle getting purchased for a long while. I'll probably only use the 15 gallon a few times a year to brew stuff to split with friends and family.
Posted on 8/15/13 at 8:06 am to rds dc
quote:
Did my wife get a hold of your ear? That would be the last of the equipment! Promise
Ha!
Can never have too much stuff. I Don't mind the equipment I have and I like to look at other people's tiered systems and all but I'm ok with what I've got right now.
I keep eyeing that dual burner deal and thinking that it could possible eliminate some of the lifting.
Posted on 8/15/13 at 7:23 pm to s14suspense
Just checked in on my 100% mosaic saison w/ brett and man did it smell great!
Posted on 8/16/13 at 6:05 am to rds dc
quote:
Just checked in on my 100% mosaic saison w/ brett and man did it smell great!
That's crazy awesome looking.
Posted on 8/16/13 at 1:37 pm to s14suspense
I'll never understand you bacteria brewers. 
Posted on 8/16/13 at 1:38 pm to BugAC
New line of questioning. Step mashing.
What does it do? I hope i'm not getting the terminology wrong, but i referring to mashing when you have to do Protein rest, sacharification rest, mash out, etc... What are the advantages, or needs to do this?
My mashing is a single step, add water at such and such degrees for 1 hour.
What does it do? I hope i'm not getting the terminology wrong, but i referring to mashing when you have to do Protein rest, sacharification rest, mash out, etc... What are the advantages, or needs to do this?
My mashing is a single step, add water at such and such degrees for 1 hour.
Posted on 8/16/13 at 1:44 pm to rds dc
That's a beast of a pellicle. I've never seen a brett pellicle bubble so beautifully.
Here's my Boxer's Revenge peillicle that has formed this week. Not as impressive.
I also just ran by Brewstock. Might get a brew in this afternoon.
11 lbs Pilsner
1 lb Munich
1 lb Rye
0.5 lb Acid malt
Most likely go with Northern Brewer for the hops.
I also picked up the dry saison yeast. Never tried it before and I wanted to give it a shot.
I've never seen a brett pellicle bubble so beautifully. Here's my Boxer's Revenge peillicle that has formed this week. Not as impressive.
I also just ran by Brewstock. Might get a brew in this afternoon.
11 lbs Pilsner
1 lb Munich
1 lb Rye
0.5 lb Acid malt
Most likely go with Northern Brewer for the hops.
I also picked up the dry saison yeast. Never tried it before and I wanted to give it a shot.
Posted on 8/16/13 at 2:02 pm to s14suspense
quote:
Just checked in on my 100% mosaic saison w/ brett and man did it smell great!
I have something that looks like that growing in my bathtub.
Just pulled the trigger on this.......
Posted on 8/16/13 at 2:04 pm to BugAC
quote:
Step mashing.
No reason to do this with modern grains. Decoction mashing may be beneficial for some grains and getting a certain taste though.
Posted on 8/16/13 at 2:09 pm to Zappas Stache
quote:
No reason to do this with modern grains. Decoction mashing may be beneficial for some grains and getting a certain taste though.
Yeah just read up on it on beersmith website.
Posted on 8/16/13 at 4:12 pm to BugAC
My strike water is heating for my saison. I get to try out my new toy today. Got tired of breaking hydrometers in the middle of boils and being SOL.
Posted on 8/16/13 at 6:36 pm to BottomlandBrew
frick rye. Second time in a row it has clogged up my manifold halfway through the sparge.
Posted on 8/16/13 at 7:18 pm to BottomlandBrew
quote:
frick rye. Second time in a row it has clogged up my manifold halfway through the sparge.
Damn. Damn. Gotta hate that.
I've never had that issue with rye. Well maybe the very first time we brewed an all grain batch but I think that was just because too much grain was getting under the false bottom. Haven't had an issue since.
I have that same refract. very cheap on eBay.
Zappas! Let me know if it's possible to put that jet burner on the top and the banjo or whatever on the bottom. The jet burner would be great to heat strike water.
This post was edited on 8/16/13 at 7:34 pm
Posted on 8/16/13 at 9:29 pm to Zappas Stache
quote:
Just pulled the trigger on this.......
Nice
Posted on 8/16/13 at 9:31 pm to BottomlandBrew
quote:
frick rye. Second time in a row it has clogged up my manifold halfway through the sparge.
I never have that problem, oh wait, I don't have a manifold either
BIAB FTW!
Posted on 8/17/13 at 3:37 pm to BottomlandBrew
quote:
frick rye. Second time in a row it has clogged up my manifold halfway through the sparge.
Are you using flaked rye or whole? Flaked is much more soluble than whole and so doesn't clog as much as whole.
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