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re: Homebrewing: In-Process Thread
Posted on 5/18/15 at 8:59 am to LSUGrad00
Posted on 5/18/15 at 8:59 am to LSUGrad00
quote:
Are they selling the barrels to the public or do you guys just have a great hookup?
Great hookup, however I will let you know when they give us the heads up again and I am sure we can throw one in the truck for you. they are slowly trying to move to all 30 gal so there aren't a ton of small ones left in their possession. We took two old ones because there werent any others available, figured what the hell.
0
Posted on 5/18/15 at 9:01 am to LoneStarTiger
quote:
what time was it held last year? In the evening?
Sorry it's October 2nd, not the 3rd... I was looking at the football schedule and transposed dates.
Yeah, it will be the Friday evening before the Eastern Michigan game.
Posted on 5/18/15 at 9:05 am to LSUGrad00
quote:
Brew at the Zoo will be on October 2nd this year. I thought the event went really well last year, especially for a first year event. I think if listen to the feedback from attendees and make a few small changes it could be a great annual event for craft beer fans in baton rouge.
Agreed. They need to allocate more space, have smaller tasting glasses (Zapp's size) and cut the event by an hour. But I'll be there with a beer or two for sure.
Posted on 5/18/15 at 9:35 am to Fratastic423
quote:
I am really going to need to turn my workshop into a temp controlled space in order to move the barrels out there. But that will be at least a year down the road.
Brew Shed! Every man's dream.
Posted on 5/18/15 at 9:48 am to s14suspense
I've never used fermcaps before and i'm looking at the description.
Never new it impacted utilization of AA's. Thinking about using this stuff.
quote:
Fermcap S is a unique emulsion of dimethylpolysiloxane. It is an extremely effective, surface active agent that prevents foam formation during fermentation by reducing surface tension. Reduced foaming increases fermentation capacity and prevents mess, improves alpha-acid utilization and CO2 recovery, and prevents hazes due to collapsed foam.
Never new it impacted utilization of AA's. Thinking about using this stuff.
Posted on 5/18/15 at 9:55 am to BMoney
quote:
They need to allocate more space, have smaller tasting glasses (Zapp's size) and cut the event by an hour.
Agree on the glasses and space. They could use more lighting too, but they had power issues come up at the last moment last year. Hopefully they address that before the event this year.
It would also be nice if they would check IDs before the gate to help people get in faster. We heard quite a few complaints about that too.
Posted on 5/18/15 at 10:01 am to LSUGrad00
quote:
Agree on the glasses and space. They could use more lighting too, but they had power issues come up at the last moment last year. Hopefully they address that before the event this year.
It would also be nice if they would check IDs before the gate to help people get in faster. We heard quite a few complaints about that too.
Didn't know about the lighting issues, but it certainly was dark last year. I think the smaller glasses would help with the hours as well. We were totally out of beer around 8:30, because it's just tough to get people to pour small pours in large cups.
Posted on 5/18/15 at 12:11 pm to BugAC
quote:
Never new it impacted utilization of AA's. Thinking about using this stuff.
Me either, I use it strictly to prevent boil-overs and it works great for that use.
Posted on 5/18/15 at 12:12 pm to BMoney
quote:
Agreed. They need to allocate more space, have smaller tasting glasses (Zapp's size) and cut the event by an hour. But I'll be there with a beer or two for sure.
And they need to improve the restroom situation. Like every beerfest ever.
Posted on 5/18/15 at 1:40 pm to LSUBoo
quote:
And they need to improve the restroom situation. Like every beerfest ever.
That is where the lack of lighting came in handy.
Posted on 5/18/15 at 2:23 pm to BMoney
So I think I'm going to brew 10 gallons of this up tomorrow:
12 lbs 2 row
10 lbs wheat
1 oz Centennial 60 min
1 oz Amarillo 10 min
1 oz Amarillo flame out
Wyeast 1010
Probably 10-15 lbs peaches in secondary.
12 lbs 2 row
10 lbs wheat
1 oz Centennial 60 min
1 oz Amarillo 10 min
1 oz Amarillo flame out
Wyeast 1010
Probably 10-15 lbs peaches in secondary.
This post was edited on 5/18/15 at 2:25 pm
Posted on 5/18/15 at 2:25 pm to I_heart_beer
I guess you're going for a peach witbier... is that for a 10-gallon batch? Seems like a lot of grain for a 5-gallon witbier.
Posted on 5/18/15 at 2:27 pm to I_heart_beer
That sounds really good, hope you don't mind if I steal it for my blackberry wheat. 
Posted on 5/18/15 at 2:28 pm to I_heart_beer
quote:
So I think I'm going to brew 10 gallons of this up tomorrow:
12 lbs 2 row
10 lbs wheat
1 oz Centennial 60 min
1 oz Amarillo 10 min
1 oz Amarillo flame out
Wyeast 1010
Probably 10-15 lbs peaches in secondary.
That looks pretty good for 10 gallons. I think I'm going to experiment using Amarillo when I brew my version again soon.
Posted on 5/18/15 at 3:23 pm to LSUBoo
I edited to add that it's going to be a 10 gallon batch.
May want to wait and see how it turns out before using this recipe but I think the Amarillo will be a nice touch. I got a pound late last year and haven't used any yet, even though I really like them.
May want to wait and see how it turns out before using this recipe
but I think the Amarillo will be a nice touch. I got a pound late last year and haven't used any yet, even though I really like them. Posted on 5/20/15 at 8:16 am to I_heart_beer
Has anyone read the latest Zymurgy yet? There is a style breakdown of a Munster Alt where they build up a lactic starter and add it to the boil of basically a traditional Helles. Sounds really intriguing. They gave a work around if you didnt want to build up the starter by adding a bunch of acid malt or lactic acid at kegging. Figured I would add it to the list of upcoming beers but that means I have to jump on this lactic starter soon (their recipe said like 4 months of the starter which I cannot see needing to go that long).
Posted on 5/20/15 at 8:17 am to Fratastic423
quote:
(their recipe said like 4 months of the starter
Ain't nobody got time for that.
Posted on 5/20/15 at 8:47 am to LSUBoo
quote:
Ain't nobody got time for that.
This. I stopped reading the Zymurgy article when I saw that.
Posted on 5/20/15 at 8:56 am to LSUBoo
quote:
Ain't nobody got time for that.
I mean...its not that bad unless you want to drink the beer next week. It is clearly planning out something well in advance. Make a starter this weekend and just forget about it for a few months.
Posted on 5/20/15 at 9:01 am to Fratastic423
The problem is that I'll likely forget about it for a few years instead of a few months.
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