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re: Homebrewing: In-Process Thread
Posted on 6/7/15 at 10:47 am to Creamer
Posted on 6/7/15 at 10:47 am to Creamer
For wood, I soak them in wine or whiskey. I suppose you could dunk them in boiling water if you don't want wine or liquor flavors
For fruit, you can dunk it in starsan if it's whole or frozen chunks.
For a purée, I hear it up to 165 or so for a few minutes. You can have issues with pectin making your beer cloudy by beating the fruit though.
Or, you can dump it in there and just see what happens. There is a decent chance your beer will have enough alcohol, high enough IBUs and a low enough ph after primary fermentation that it will prevent infection.
For fruit, you can dunk it in starsan if it's whole or frozen chunks.
For a purée, I hear it up to 165 or so for a few minutes. You can have issues with pectin making your beer cloudy by beating the fruit though.
Or, you can dump it in there and just see what happens. There is a decent chance your beer will have enough alcohol, high enough IBUs and a low enough ph after primary fermentation that it will prevent infection.
This post was edited on 6/7/15 at 10:50 am
0
Posted on 6/7/15 at 2:07 pm to s14suspense
quote:
How big are those kegs?
They look bigger because they are shorter than normal. They are just 5 gallons according to the guy I bought them from. But they do look bigger to me. I will have to check them.
quote:
If you want to get rid of one of those tanks around the time of the jamboree let me know.
Not sure I'll make the Jamboree this year because we will probably come down to NOLA/BR thanksgiving week for my wife's b-day.
This post was edited on 6/7/15 at 3:40 pm
Posted on 6/7/15 at 4:09 pm to Zappas Stache
quote:
Not sure I'll make the Jamboree this year because we will probably come down to NOLA/BR thanksgiving week for my wife's b-day.
That'll work too.
I'd swear those kegs are 10 gallons.
Posted on 6/7/15 at 9:19 pm to s14suspense
quote:
I'd swear those kegs are 10 gallons.
i THINK SO TOO.
Posted on 6/8/15 at 8:24 am to LSUGrad00
quote:
I went with the 149 mash temp bc I prefer my American barleywines in the dry side. I've had a few barleywines that were mashed in the low 150s and they tend to be a little sweet for my taste.
I'd like to try a drier one. I'm not a barleywine fan, but I think making it drier would improve my opinion of it.
I brewed the SMaSH on Friday evening, and Saturday morning there was krausen blowing through my blow-off tube, and I swear it's done fermenting already (or at least within a couple points). I'm tempted to pull a sample tonight to check.
I have been impressed with how quickly WLP060 works. I made a little over 1L starter on Monday, and let it go on the stir plate until Wednesday night, then put it in the fridge on Friday morning. Took it out of the fridge when I started brewing to warm it up, pitched it around 11.
Posted on 6/8/15 at 9:37 am to LoneStarTiger
Gonna need a bigger mash tun.
quote:
I'd like to try a drier one. I'm not a barleywine fan, but I think making it drier would improve my opinion of it
Stone Old Guardian is a pretty good example of a drier BW that is pretty readily available.
This post was edited on 6/8/15 at 9:47 am
Posted on 6/8/15 at 12:02 pm to LSUGrad00
you know, now that you mention Stone OG, that is one barleywine that I have enjoyed
Posted on 6/8/15 at 3:45 pm to LoneStarTiger
Brewed a Cream Ale yesterday. Nothing better than having the lingering smell of wort in your nose when you go to sleep.
Posted on 6/8/15 at 5:48 pm to DVA Tailgater
Yep, that will work..
Posted on 6/8/15 at 6:24 pm to LSUGrad00
That's a BIG beer!
Posted on 6/8/15 at 6:46 pm to LSUGrad00
Spot on. Nice.
Posted on 6/9/15 at 7:40 am to LSUGrad00
Damn, I don't think I've broken 1.1
Posted on 6/9/15 at 3:07 pm to BMoney
quote:
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.
I received the event sponsor packet for Brew At The Zoo and apparently they stuck with the same event length...
Guess we'll have to bring more beer this year.
Ticket situation for sponsors is confusing this year too, but I'm trying to work that out with them.
Posted on 6/9/15 at 3:25 pm to LSUGrad00
quote:
I received the event sponsor packet for Brew At The Zoo and apparently they stuck with the same event length...
Guess we'll have to bring more beer this year.
If they just go with taster glasses, it should work better.
Posted on 6/9/15 at 6:09 pm to BMoney
At the one here they gave away glasses that look like they may be 4 oz, then only poured 1-2 ounces for most of the night. Only the last hour or so did they start pouring more to make sure the beer lasted until the end.
This post was edited on 6/9/15 at 9:14 pm
Posted on 6/9/15 at 8:56 pm to LoneStarTiger
This particular event used 12oz glow in the dark plastic glasses last year. Not really ideal.
It was pretty difficult to keep the pours small.
It was pretty difficult to keep the pours small.
Posted on 6/10/15 at 7:25 am to LSUGrad00
I haven't gotten a chance to respond back to her saying that we are coming. I'll do that this morning. Missed out last year so interested to see how it goes down
Posted on 6/10/15 at 7:44 am to Fratastic423
I did something last night I rarely do - I dry hopped a saison.
Base recipe was:
10 lbs Avangard Pils
1 lb Munich
1 lb rye
1 oz Northern Brewer at 60
1 oz Northern Brewer at 0
Wyeast 3711
Ended up throwing in 2 oz Northern Brewer for dry hops. I've never used NB as dry hops. I guess we'll see in a few days.
Base recipe was:
10 lbs Avangard Pils
1 lb Munich
1 lb rye
1 oz Northern Brewer at 60
1 oz Northern Brewer at 0
Wyeast 3711
Ended up throwing in 2 oz Northern Brewer for dry hops. I've never used NB as dry hops. I guess we'll see in a few days.
Posted on 6/10/15 at 5:25 pm to BottomlandBrew
What is the cheapest y'all have run in to ball locks lately? I thought I ran in to some recently that were $35-$40, but can't find those. I found some on Ebay for $45 and reasonable shipping. I can get 4 for $227 including shipping. I'm debating just going for it.
I only have 5 kegs now, and 3 are tied up aging funky/sour shite. I like how the cornies are performing as sour secondaries, so I'd like to put 4-5 aside for permanent sour usage and use the remaining kegs for serving clean beers.
I only have 5 kegs now, and 3 are tied up aging funky/sour shite. I like how the cornies are performing as sour secondaries, so I'd like to put 4-5 aside for permanent sour usage and use the remaining kegs for serving clean beers.
This post was edited on 6/10/15 at 5:26 pm
Posted on 6/10/15 at 6:01 pm to BottomlandBrew
I get daily emails from homebrewfinds. They pop up every once in awhile at different prices.
Or befriend a manager or long term employee with coke a cola or pepsi.
Or befriend a manager or long term employee with coke a cola or pepsi.
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