- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 2/8/16 at 8:41 am to 8thyearsenior
Posted on 2/8/16 at 8:41 am to 8thyearsenior
This looks nice up until the point you want to rack from the carboy to the keg.
1
Posted on 2/9/16 at 11:09 am to BMoney
So was planning on brewing an IPA today, unfortunately FedEx lost a package with two of the hops (Columbus & Centennial) I needed for the recipe.
Instead of canceling the brew day I replaced them with a combo of Galaxy and more Citra...
Some how forgot to close the ball valve on my brew kettle before filling...ended up losing a half gallon or so of first running.
Quick gravity correction with dme and back on schedule...
Instead of canceling the brew day I replaced them with a combo of Galaxy and more Citra...
Some how forgot to close the ball valve on my brew kettle before filling...ended up losing a half gallon or so of first running.
Quick gravity correction with dme and back on schedule...
This post was edited on 2/9/16 at 11:13 am
Posted on 2/9/16 at 1:24 pm to LSUGrad00
Gotta love that.
Posted on 2/10/16 at 8:45 am to LSUGrad00
quote:
Instead of canceling the brew day I replaced them with a combo of Galaxy and more Citra...
Sounds like you made it better already.
Posted on 2/10/16 at 10:31 am to BMoney
Well it looks like I will be mailing 4 beers to Austin for NHC. Now to decide which beers to send or if I have to brew some beer on Saturday. I am hoping that I have the small bottles and/or enough left in kegs of the beers that I want to send. Here is what I am thinking:
28A Brett Beer - Tripel with Brett in secondary. I really like this beer. Concerned that the new sour categories will have a ton of entries though.
26C Trappist Tripel - I have a ton of large format bottles, I think I bottled some in small bottles that I have cellared away. If not I may look into a process of moving beer from big bottles to small bottles. No idea how to do that though.
13A Brittish Dark Mild - On tap, not sure how much I have left.
20B American Stout - I have an American Stout that I accidentally used some new German hop variety in (I confused two new hop packs I had). I really like the stout but I am not sure if it is fits the guidelines enough to do well.
20A American Porter - This one is a stretch. I have a BIPA that is more dark malt heavy than IPA-y. After reading the new guidelines I am inclined to call it an American Porter. The beer is good but once again I am not sold on it matching the porter category.
I am bringing the last two beers to our club meeting tonight and I am going to call them a stout and a porter and have some people judge them against the new guidelines and see what they say.
28A Brett Beer - Tripel with Brett in secondary. I really like this beer. Concerned that the new sour categories will have a ton of entries though.
26C Trappist Tripel - I have a ton of large format bottles, I think I bottled some in small bottles that I have cellared away. If not I may look into a process of moving beer from big bottles to small bottles. No idea how to do that though.
13A Brittish Dark Mild - On tap, not sure how much I have left.
20B American Stout - I have an American Stout that I accidentally used some new German hop variety in (I confused two new hop packs I had). I really like the stout but I am not sure if it is fits the guidelines enough to do well.
20A American Porter - This one is a stretch. I have a BIPA that is more dark malt heavy than IPA-y. After reading the new guidelines I am inclined to call it an American Porter. The beer is good but once again I am not sold on it matching the porter category.
I am bringing the last two beers to our club meeting tonight and I am going to call them a stout and a porter and have some people judge them against the new guidelines and see what they say.
Posted on 2/10/16 at 11:58 am to Fratastic423
I ended up with the St Paul, MN region. I'm sending three entries; an IPA, a DIPA, and a Barleywine.
It's 3 days ground shipping to St Paul which isn't horrible, but what does kind of suck is that region isn't judging until over a month after the entries are received (March 9th to April 15th).
I find my IPAs take a week or so to hit their peak. Maybe the delay in judging will work in my favor.
It's 3 days ground shipping to St Paul which isn't horrible, but what does kind of suck is that region isn't judging until over a month after the entries are received (March 9th to April 15th).
I find my IPAs take a week or so to hit their peak. Maybe the delay in judging will work in my favor.
Posted on 2/10/16 at 2:08 pm to LSUGrad00
quote:
I ended up with the St Paul, MN
I got Austin.
Posted on 2/10/16 at 2:26 pm to Fratastic423
I didn't try this year. Haven't had time to brew anything really, and didn't want to rush something just for the sake of entering.
Posted on 2/11/16 at 10:27 am to BMoney
When do y'all clean your faucets on your kegerators? My standard faucet is getting stuck closed, so i'm about 100% positive i need to remove it and clean it out (and go buy another perlick).
Posted on 2/11/16 at 11:12 am to BugAC
I break my whole kegging system down maybe twice a year and do a deep clean and replace lines.
I'm trying a kettle sour on my next brew. It'll be my first one. I'm wanting a low gravity, easy drinking beer for sitting on the back porch for Spring. I plan to brew up a pils/wheat based beer, and then transfer to a fermenter and hold at 95 with the Omega lacto blend for 24-36 hours. I'll then put it back in to my kettle and boil with a little hops, add some hibiscus, and then ferment with 3711. We'll see how it goes.
I'm trying a kettle sour on my next brew. It'll be my first one. I'm wanting a low gravity, easy drinking beer for sitting on the back porch for Spring. I plan to brew up a pils/wheat based beer, and then transfer to a fermenter and hold at 95 with the Omega lacto blend for 24-36 hours. I'll then put it back in to my kettle and boil with a little hops, add some hibiscus, and then ferment with 3711. We'll see how it goes.
Posted on 2/11/16 at 12:24 pm to BottomlandBrew
Sounds like a solid plan.
I would take the faucets off and soak them in PBW/Oxy clean, then take them apart and rinse everything out. I should say though that I have moved to just using picnic taps rather than actual faucets. Partly bc I was tired of cleaning but also bc I changed chest freezers and have more kegs on tap now.
I would take the faucets off and soak them in PBW/Oxy clean, then take them apart and rinse everything out. I should say though that I have moved to just using picnic taps rather than actual faucets. Partly bc I was tired of cleaning but also bc I changed chest freezers and have more kegs on tap now.
Posted on 2/11/16 at 2:07 pm to BugAC
quote:
My standard faucet is getting stuck closed, so i'm about 100% positive i need to remove it and clean it out (and go buy another perlick).
If your faucet is getting stuck closed, it's a sign that you're not using it enough. You need to drink more beer from said faucet.
Posted on 2/11/16 at 3:49 pm to BMoney
quote:
If your faucet is getting stuck closed, it's a sign that you're not using it enough. You need to drink more beer from said faucet.
Well it's in an effort to preserve my coconut porter and have friends over to try it. Trying not to drain the keg too fast.
Posted on 2/12/16 at 10:08 pm to BugAC
Just finished brew day for my first true sour: Belgian golden strong ale (85% Pilsner and 15% wheat) that received my house Belgian yeast (1214 chimay strain that is now 5gens in), wyeast Rosalare blend, and dregs from a Lindeman's cuvée Rene geuze. It'll ride out til June or July when I'll add oak chunks that I also started soaking in Chardonnay today. Future me in 2017 will be glad this brew day happened.
This post was edited on 2/12/16 at 10:09 pm
Posted on 2/13/16 at 3:00 pm to Canuck Tiger
First time using the sous vide machine for brewing. Trying to hold it warm for the lacto.
Posted on 2/13/16 at 6:19 pm to BottomlandBrew
That's a great idea! I am planning on a partigyle Hefeweizen/Berliner soonish and thqt looks like an ideal solution for such a brew day...
Posted on 2/14/16 at 4:35 pm to Canuck Tiger
Don't have time to figure out BruN water right now but Homebrew shop was out of acid Malt. How many mL of Phosoric to replace 4 oz acid?
Posted on 2/14/16 at 6:03 pm to AubieALUMdvm
Well, today was a big day for me. Opened up my first homemade beer - an amber. Held under the light it has excellent clarity. Taste is very good and carbonation was pretty good. I bottle conditioned at 62 degrees so I was worried about it being flat. Plenty of bubbles
I'm hooked even more than I already was
I'm hooked even more than I already was
Posted on 2/15/16 at 12:33 pm to AubieALUMdvm
Having trouble raising fermentation temp. I wrapped the bucket in a couple jackets and a blanket and can't get the temp about 65 degrees. Anyone have any tips? I have a heating blanket buy am afraid that would be too much. 
Posted on 2/15/16 at 12:41 pm to LSURoss
Got a floor air vent that you're pumping heath through? I recently had to set a bucket over a vent to bring it up to the upper 60s.
Page 419 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News