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re: Homebrewing: In-Process Thread
Posted on 10/20/14 at 10:10 am to s14suspense
Posted on 10/20/14 at 10:10 am to s14suspense
quote:
Need to get started brewing for Keg and Barrel's outlaw homebrew comp in Hattiesburg on November 15th.
I'd love to brew for that too, but damn, they want a lot of beer.
1
Posted on 10/20/14 at 10:27 am to BMoney
quote:
I'd love to brew for that too, but damn, they want a lot of beer.
It's more of a festival that judges your 2-3 bottles. That 12 bottle requirement is just to be sure that you're actually serving stuff too. So we're bringing a few bottles of what's left of our stout but wont actually be pouring a keg of it if you know what I mean.
Oh BTW. I'm serving our Gose out of a picnic tap inside of the kegerator because of contamination concerns and finally got to use the whole bottling wand stuck inside a picnic tap thing and it was the easiest time I've ever had bottling beers.
Posted on 10/20/14 at 10:54 am to s14suspense
Salute to Bmoney and S14! 
.....Over here, I had fermentation stop at 1.022 on my Dubbel. I pitched a 1 liter starter of Westmalle yeast (from bottles) to try to kick start it but nothing. Let it sit for 2 more weeks and nothing. Made a 1.8 L starter of Safale 5 and pitched last night. Looks like that did the trick. I will probably pull off 2 1/2 gallons once its done with primary and add Brett from Wicked Weed bottles. Not sure which Brett they use...probably a blend.
.....Over here, I had fermentation stop at 1.022 on my Dubbel. I pitched a 1 liter starter of Westmalle yeast (from bottles) to try to kick start it but nothing. Let it sit for 2 more weeks and nothing. Made a 1.8 L starter of Safale 5 and pitched last night. Looks like that did the trick. I will probably pull off 2 1/2 gallons once its done with primary and add Brett from Wicked Weed bottles. Not sure which Brett they use...probably a blend. Posted on 10/20/14 at 11:04 am to Zappas Stache
quote:
add Brett from Wicked Weed bottles
I am going to have to keep some of the bottle dregs from teh bottles I brought home as well. Hopefully they end up better than the Apothecary bottle dregs I started which apparently have some mold in the starter. Hoping that it isnt mold but not going to chance it. Shame, as the pellicule is really nice now.
Posted on 10/20/14 at 11:47 am to Fratastic423
so what is the recommended way to filter?
Posted on 10/20/14 at 11:51 am to Zappas Stache
quote:
add Brett from Wicked Weed bottles. Not sure which Brett they use...probably a blend.
I have a really nice Brett strain that I have been using. I can get you some, if you are interested in something that is more fruity than barnyard.
Posted on 10/20/14 at 12:39 pm to Salmon
quote:
so what is the recommended way to filter?
What type stuff are you trying to remove from your beer?
I personally just like cold crashing, if there is too much sediment in the keg after cold crashing I will rack into another keg.
Gelatin apparently works well, but I have no experience with it.
The only filtering option that I know of is to use one of those water filters and convert it to keg disconnects.
Posted on 10/20/14 at 1:32 pm to Fratastic423
quote:
I personally just like cold crashing, if there is too much sediment in the keg after cold crashing I will rack into another keg.
Gelatin apparently works well, but I have no experience with it.
I've had good experience cold crashing and using gelatin. First pint or so will be cloudy and full of sediment, but after that very clear.
Posted on 10/20/14 at 1:54 pm to rds dc
quote:
I can get you some, if you are interested in something that is more fruity than barnyard.
Yes please!
Posted on 10/20/14 at 2:00 pm to Fratastic423
quote:
What type stuff are you trying to remove from your beer?
fruit/hops
can I just run it over a wire filter for that?
reading up on cold crashing it says that it will delay bottle conditioning and these beers have to be ready for the GR homebrew competition in 2 weeks
I guess straining would be the more proper term
This post was edited on 10/20/14 at 2:03 pm
Posted on 10/20/14 at 2:07 pm to Salmon
quote:
fruit/hops
can I just run it over a wire filter for that?
reading up on cold crashing it says that it will delay bottle conditioning and these beers have to be ready for the GR homebrew competition in 2 weeks
I guess straining would be the more proper term
I wouldn't try to strain it, because that will involve splashing and aeration of the beer, which is bad for it.
Cold crashing would work because you're simply dropping all the other matter to the bottom of the fermenter before racking into the bottling bucket. There's still yeast in suspension that will carbonate your beer. You'd still carbonate at room temperature.
Posted on 10/20/14 at 2:12 pm to BMoney
...I don't know where we could store 2 carboys at 40 degrees
and we have to bottle Wednesday
crap
and we have to bottle Wednesday
crap
Posted on 10/20/14 at 2:21 pm to Salmon
I strain through a grain bag. I put my racking tube into the grain bag and all the way to the bottom of the bucket. The grain bag is large enough to come up to the top of the bucket so I can hold on to it.
Posted on 10/20/14 at 2:27 pm to Salmon
quote:
...I don't know where we could store 2 carboys at 40 degrees
and we have to bottle Wednesday
crap
Then just bottle it. Just rack it carefully, making sure not to put the end of the autosiphon down in the yeast cake. You could try a grain bag or cheese cloth in the bottling bucket on the output end of the siphon, though I haven't tried that.
It'll still be beer. And once you chill the bottles after conditioning, anything left will settle anyway. If they are judging, they won't be pouring the whole bottle, so you'll be fine.
Posted on 10/20/14 at 2:34 pm to Zappas Stache
quote:
I strain through a grain bag. I put my racking tube into the grain bag and all the way to the bottom of the bucket. The grain bag is large enough to come up to the top of the bucket so I can hold on to it.
Yep, Nylon paint straining bag or something like that.
Posted on 10/20/14 at 2:57 pm to s14suspense
thank you good sirs
we will probably just go with Zappas method and hopefully not have too many floaties
we will probably just go with Zappas method and hopefully not have too many floaties
Posted on 10/20/14 at 3:03 pm to Salmon
Make sure to sanitize it first.
Posted on 10/20/14 at 3:06 pm to BMoney
quote:
Make sure to sanitize it first.
This.
I've strained beer before and as long as everything is sanitized it'll be fine.
I also use a clip to keep the siphon tube off of the trub.
Posted on 10/20/14 at 7:33 pm to Salmon
quote:
we will probably just go with Zappas method and hopefully not have too many floaties
Go to WalMart and get a single sheer voile curtain panel, like $2.00 or something. Cut a piece of it big enough to put in your bucket and drape over the sides, sanitize it, stick in the bucket, transfer, and then remove. Super cheap and voile is super fine mesh.
Posted on 10/21/14 at 8:18 am to rds dc
Tasted my pumpkin saison yesterday. It's pretty good. The pumpkin and spice is not very overwhelming. The yeast really shines through and goes well with the pumpkin. Will be great in another 2-3 weeks once it smoothes out a bit more.
Here's the label i made for it.
Here's the label i made for it.
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