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re: Homebrewing Thread: Volume II
Posted on 10/6/16 at 12:21 pm to BottomlandBrew
Posted on 10/6/16 at 12:21 pm to BottomlandBrew
quote:
plus all the benefits of stainless in regards to sanitation
yeah I like that I can completely break the SS Chronical down clean/boil the pieces. I keep a separate set of seals for mixed fermentation, but even those are silicon and can be boiled and sanitized.
1
Posted on 10/6/16 at 1:00 pm to LSUGrad00
I have a starter of WL 648 Brett trois vrai growing in my brewery at the moment. The pineapple esters are so strong (almost chemical) and I'm pretty pumped to brew with it this weekend.
I'm gonna do a 100% Brett IPA with it, then split the cake and put half to work as secondary for a Belgian single (like a low ABV Orval) and half will go back to work on a 100% brett beer to be determined later.
I'm gonna do a 100% Brett IPA with it, then split the cake and put half to work as secondary for a Belgian single (like a low ABV Orval) and half will go back to work on a 100% brett beer to be determined later.
Posted on 10/6/16 at 1:09 pm to LoneStarTiger
Stored properly, grain can last a couple years. Most of us don't store it properly though, so maybe 6 months to a year since you don't live in a natural freezer like Canuck.
Posted on 10/6/16 at 1:18 pm to BottomlandBrew
quote:
Stored properly, grain can last a couple years
Uncrushed grain lasts a long time...
All I do is check it for weevils when I buy it, if I see any of the little bastards I freeze the grain for a few days, if I don't I stick it in a home depot bucket and seal the lid.
Never had a problem.
This post was edited on 10/6/16 at 1:19 pm
Posted on 10/6/16 at 2:04 pm to BottomlandBrew
quote:
Stored properly, grain can last a couple years.
what exactly is "stored properly"?
Posted on 10/6/16 at 2:36 pm to LoneStarTiger
Coolish, dry, dark place in an air-tight container.
Me personally, I roll up my bags and clip them, then throw them in a giant rubbermaid container and clamp down the top using the rubbermaid handle things.
Me personally, I roll up my bags and clip them, then throw them in a giant rubbermaid container and clamp down the top using the rubbermaid handle things.
Posted on 10/7/16 at 9:13 am to BottomlandBrew
On Amazon today, Bayou Banjo Cooker for only $50. I think they usually run around $90. Just purchased one. Been needing a new burner, been using the same old bayou cooker for 5 years and it shows.
LINK
LINK
Posted on 10/7/16 at 9:34 am to BugAC
that's a really good deal, I might have to pick up one.
I was looking at those burners for a brewing rig and I think the burners by themselves were $40 a piece.
I was looking at those burners for a brewing rig and I think the burners by themselves were $40 a piece.
Posted on 10/7/16 at 9:46 am to BugAC
be prepared to change the regulator. I've had to do it twice.
Posted on 10/7/16 at 10:17 am to BugAC
Thanks for that heads up. That's actually been on my wish list for some time to complete my gravity brew stand, but I've been putting it off.
Posted on 10/7/16 at 10:17 am to LoneStarTiger
quote:
be prepared to change the regulator. I've had to do it twice.
Not a big deal. I have one for my crawfish pot burner. And my old one from my other burner.
This post was edited on 10/7/16 at 10:18 am
Posted on 10/8/16 at 7:33 am to BugAC
Impromptu brew day.
7 lbs German pils
2 lbs wheat malt
1 lb golden oats
Some hops
Yeast harvested from my garden
We'll see how it turns out. The starter is a little tart and funky.
7 lbs German pils
2 lbs wheat malt
1 lb golden oats
Some hops
Yeast harvested from my garden
We'll see how it turns out. The starter is a little tart and funky.
Posted on 10/8/16 at 11:54 am to BottomlandBrew
Crazy question but have any of y'll ever grown your own hops and used them in a homebrew? Is so, how did it turn out?
Posted on 10/8/16 at 5:35 pm to BottomlandBrew
I'm very happy with how my NE IPA turned out. It has great color, great mouthfeel, and wonderful aroma. I hopped it with Galaxy, Amarillo, Columbus, and Cascade. Next time, I think I might switch the Galaxy for Citra.
Posted on 10/8/16 at 5:38 pm to Bleed P&G
Wow, looks amazing!
Posted on 10/8/16 at 7:08 pm to USEyourCURDS
Whats everyone got going on?
Killed 2 kegs at brew at the zoo yesterday so today I kegged what I guess I will call a farmhouse ale. It was suppose to be a witbier but I got malted wheat by accident and tasted very bland. I pitched some Brett Brux and got some horse-blanket funk. Going to keg a saison tomorrow and brew a belgian triple.
Killed 2 kegs at brew at the zoo yesterday so today I kegged what I guess I will call a farmhouse ale. It was suppose to be a witbier but I got malted wheat by accident and tasted very bland. I pitched some Brett Brux and got some horse-blanket funk. Going to keg a saison tomorrow and brew a belgian triple.
Posted on 10/8/16 at 8:03 pm to Dollar_Bill
Killed two kegs at the zoo yesterday as well. Gotta brew 3 beers in the next week or so. Brewing the Northeast IPA I brought to the zoo again, my coffee vanilla porter with pumpkin spice and an amber. Yes, a plain ole amber. For a friend.
Posted on 10/8/16 at 8:56 pm to BMoney
I brewed an amber once that I wasn't mad at. Had a bunch of people to kill the keg in a day so it didn't linger but it was pretty good.
Posted on 10/8/16 at 9:39 pm to BMoney
I just kegged a plain ol amber. First one I've made in years. It too is for friends. I used the Classic Styles recipe from jamil. It's okay. It was a quick turnaround thing and isn't anywhere near clear despite using s-05. I added gelatin when I kegged, so hopefully that works as planned.
Posted on 10/9/16 at 10:24 am to BottomlandBrew
I have all the stuff for a Brett APA in the brewery for an afternoon brew day today. Not sure what hops; maybe centennial, simcoe, and mosaic?
//edit going with 1.5 oz columbus/2 oz centennial/2 oz mosaic at flame out.
Then either tonight or tomorrow I'm gonna mash a kettle sour for a sour cherry Berliner. There's a Galaxy/citra/simcoe DIPA in the conical that ill dry hop today as well.
//edit good lord that DIPA went from 1.07 to 1.008 in 5 days at 63F fermentation temp; it's delicious and I'll cold crash and keg it tomorrow onto keg hops
//edit going with 1.5 oz columbus/2 oz centennial/2 oz mosaic at flame out.
Then either tonight or tomorrow I'm gonna mash a kettle sour for a sour cherry Berliner. There's a Galaxy/citra/simcoe DIPA in the conical that ill dry hop today as well.
//edit good lord that DIPA went from 1.07 to 1.008 in 5 days at 63F fermentation temp; it's delicious and I'll cold crash and keg it tomorrow onto keg hops
This post was edited on 10/9/16 at 3:31 pm
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