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re: Homebrewing: In-Process Thread
Posted on 4/15/15 at 4:07 pm to BugAC
Posted on 4/15/15 at 4:07 pm to BugAC
quote:
I loathe the macro breweries as much as the next craft enthusiasts, but the brewers at AB know what they are doing, and are some of the finest in the country. Hell, Mitch Steele worked for AB for over a decade before going to Stone.
It was just a joke
But since you mention Mitch Steele, you think he learned more about aggressive hop forward IPAs working for AB or Stone?
1
Posted on 4/15/15 at 4:14 pm to LoneStarTiger
quote:
Hell, I don't even bother screening or filtering trub from the kettle into the fermenter. I just pour all that shite in and let it settle out in the fermenter. It's not going to hurt anything for the 10-14 days the beer is in the fermenter.
I still filter, but i have it down to where it doesn't take any longer than not filtering. I've found that whirlpooling right before adding to the fermenter will significantly decrease the amount of trub entering the fermenter.
Posted on 4/15/15 at 4:15 pm to LoneStarTiger
quote:
But since you mention Mitch Steele, you think he learned more about aggressive hop forward IPAs working for AB or Stone?
Stone obviously, but I think the quality aspect is something in-grained at AB. They make the same watery beer the exact same way across multiple breweries via multiple brewers. That, in itself, is impressive.
Posted on 4/15/15 at 4:56 pm to rbWarEagle
quote:
Alright, so are you bagging the racking cane like Bottomland suggested?
I've never filtered. I have cold crashed when I have room in the fridge, but more often than not, I don't have room.
As long as you're careful about how you rack using the autosiphon, you can keep most of the stuff out. Hold it above the level of the trub/yeast cake until you're almost done, then carefully lower it without disturbing the trub for the last bit.
Anything that does make it in will fall to the bottom once the beer is chilled, be it keg or bottle. I may get a couple of cloudy pours at the beginning of a keg, but it really clears up nicely after some time in the kegerator. The same thing will happen with bottles, you just have to pour a little more carefully.
Posted on 4/16/15 at 10:47 pm to BMoney
Just wanted to share my set up with y'all. I've been brewing since last summer, I brewed 12 batches (a few 10 gallon batches but mainly 5 gallon) with a regular propane jet burner. When I started I knew I wanted to look into electric brewing so I almost immediately began planning an e-brewery. After about 6 months of planning and ordering parts and building my panel and keggles I finally brewed my first electric batch (5 gallon Saison) a couple of weeks ago. I brewed my second batch (10 gallons of my "house" IPA) this afternoon and I'm loving this new system. It's an e-herms system with 3 keggles and two pumps. Anyway, here she is:
I've completely caught up on this thread and there's definitely some good, knowledgeable folks that post here. I'm looking forward to hanging around and learning a thing or two.
I've completely caught up on this thread and there's definitely some good, knowledgeable folks that post here. I'm looking forward to hanging around and learning a thing or two.
Posted on 4/17/15 at 5:43 am to I_heart_beer
Whenever I don't live in a shoe box and have an actual house that's mine, I plan on building an e-herms too. Any lessons learned while going through the build? Posted on 4/17/15 at 6:01 am to BottomlandBrew
I wish I would have made all my kegs bottom drain. I had already made a boil kettle out of one and cut up my HLT the same way, then decided to make my mash tun bottom drain. It's so much better and easier to clean than the others.
Posted on 4/17/15 at 7:52 am to I_heart_beer
Nice looking setup man. Just cut open my first keg for a keggle last weekend. Father in law got a little wild with the big grinder and cut the entire top of the keg off where it meets the wall so it has smooth sides. It's kind of awesome really. I'm excited to get the weldless kit and finish it up.
Posted on 4/17/15 at 8:22 am to I_heart_beer
quote:
I wish I would have made all my kegs bottom drain
yep, I use the one keggle I have as a mash tun and it's a complete pain in the arse to clean.
Did you cut the bottom of the keg and use the preexisting triclamp on the top of the keg as a drain?
Posted on 4/17/15 at 8:54 am to I_heart_beer
Thought I saw that pic on FB yesterday. Checked, and sure 'nuff. 
Finally going to brew again this weekend. It's been over 6 weeks since my last brew day, and that was for Zapp's. Shockingly enough, I'm brewing an IPA.
Finally going to brew again this weekend. It's been over 6 weeks since my last brew day, and that was for Zapp's. Shockingly enough, I'm brewing an IPA.
Posted on 4/17/15 at 9:42 am to LSUGrad00
Yup, cut a hole in the bottom and used the existing triclamp. They make a special gasket that's got the triclamp groove on one side and is flat on the other to seal against the keg, which doesn't have the groove. Then there's a triclamp to npt piece.
Sanke bottom drain piece
eta link
Sanke bottom drain piece
eta link
This post was edited on 4/17/15 at 9:44 am
Posted on 4/17/15 at 9:49 am to I_heart_beer
That's really nice...
Posted on 4/18/15 at 12:10 am to BMoney
quote:
BMoney
Are you friends with me on FB or did you see it on the Redstick page?
I have a question about my Saison I have fermenting now. I had it in my ferm fridge for about 2 weeks and took it out yesterday to put in a closet to finish up. The gravity was right at 1.010, I'm hoping it'll drop a few more points in the warmer closet (I had it at 66 in the fridge). Should I be worried or just let it ride for a couple more weeks?
Also, should I rack it onto some fruit or just enjoy it as is? I'm not really fond of adding oak chips, which I believe the recipe I used called for. This is the first Saison I've brewed so I'm leaning towards just leaving it be but could probably be persuaded to do differently.
Posted on 4/18/15 at 7:51 am to I_heart_beer
Brewing a lemon basil wheat today. I am debating adding honey, but feel the flavor may be lost.
Posted on 4/18/15 at 8:35 am to I_heart_beer
What saison strain did you use and what was your mash temp?
Posted on 4/18/15 at 8:36 am to I_heart_beer
This is a dumb question, but where is the heat source? Is it inside the keggle?
I feel like zoolander. The files are in the computer...
I feel like zoolander. The files are in the computer...
Posted on 4/18/15 at 8:45 am to Creamer
In the the below picture, the heating elements are the large rods sticking into the HLT and boil kettle. I'm assuming his setup is very similar, though with another pump.
This post was edited on 4/18/15 at 8:46 am
Posted on 4/18/15 at 9:03 am to I_heart_beer
If you are unsure about adding fruit you can always split the batch
All the trub dropped in my fermenter today, gonna give it one more day, check the gravity then dry hop
All the trub dropped in my fermenter today, gonna give it one more day, check the gravity then dry hop
This post was edited on 4/18/15 at 9:23 am
Posted on 4/18/15 at 11:56 am to BottomlandBrew
quote:
What saison strain did you use and what was your mash temp?
I used Wyeast 3711 and mashed at 149-150, a couple of degrees higher than I wanted to but it was the first batch on the new rig.
quote:
This is a dumb question, but where is the heat source? Is it inside the keggle?
It's an Ultra Low Watt Density water heating element, like you'd find in a home water heater. I have one in the boil pot and one in the HLT.
quote:
If you are unsure about adding fruit you can always split the batch
Yeah, I may end up doing that. Thanks.
Posted on 4/18/15 at 12:46 pm to I_heart_beer
What's your all in cost on something like that?
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