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re: Homebrewing Thread: Volume II
Posted on 3/23/17 at 6:46 pm to s14suspense
Posted on 3/23/17 at 6:46 pm to s14suspense
Any of y'all ever Brew In a Bag, or have any opinions?
I'm still a ways off from it, but have started to think about equipment and getting into all-grain this year. Have only extract brewed and the equipment isn't mine.
Looks like if I want 5 gallon batches all I really need is a 10 gal kettle (outside of other general brewing equipment I'm familiar with from extract).
I'm still a ways off from it, but have started to think about equipment and getting into all-grain this year. Have only extract brewed and the equipment isn't mine.
Looks like if I want 5 gallon batches all I really need is a 10 gal kettle (outside of other general brewing equipment I'm familiar with from extract).
1
Posted on 3/23/17 at 8:21 pm to HungryFisherman
I only BIAB now. Either big batches on the brew boss or small batch BIAB on my stove. I love the simplicity of it.
Posted on 3/23/17 at 10:51 pm to I_heart_beer
When you BIAB on the stove are you doing 5 gal batches? I like the idea of Brew in a bag. Seems like less steps and slightly less equipment.
Do you use the stove to hold mash temp? For example keep babysitting the burner to hold mash temp?
I guess holding mash temp is one of the hurdles to figure out? I've seen some stuff online about people wrapping the kettle in reflectix (sp?) material.
Do you use the stove to hold mash temp? For example keep babysitting the burner to hold mash temp?
I guess holding mash temp is one of the hurdles to figure out? I've seen some stuff online about people wrapping the kettle in reflectix (sp?) material.
Posted on 3/24/17 at 5:39 am to HungryFisherman
I do 1-3 gallon batches on my stove. I set my oven to 170 (the lowest it will go) and put my pot in there to hold mash temps. It doesn't drop a single degree and will occasionally rise 1 or 2 degrees. Wrapping your pot in insulation will definitely work great and should be all you need to do if you go that route.
And yeah, less equipment is exactly why I've made the switch to BIAB. One pot to heat, mash, and boil.
And yeah, less equipment is exactly why I've made the switch to BIAB. One pot to heat, mash, and boil.
Posted on 3/24/17 at 8:44 am to I_heart_beer
Thanks for the infoPosted on 3/24/17 at 10:25 am to sandraccoon
quote:
Any of you baws from Walker or Denham and have gotten your water tested??
Nobody?
This post was edited on 3/24/17 at 10:26 am
Posted on 3/24/17 at 10:39 am to sandraccoon
Posted on 3/24/17 at 10:41 am to LSUGrad00
I love you!
Posted on 3/24/17 at 2:56 pm to sandraccoon
quote:
sandraccoon
I love you!
Bitch get your own water report lol
This post was edited on 3/24/17 at 2:56 pm
Posted on 3/25/17 at 2:49 pm to iheartchimichangas
Wish me luck; I made a starter from dregs of 3 fantome 750s that were all great tasting subdued beers. It smells really pleasantly odd and I'm pretty sure it is growing a pellicle. I'm brewing a simple saison to pitch it into now and we will see what happens
Posted on 3/25/17 at 3:02 pm to Canuck Tiger
Bon chance! My fantome drug beer was a dumper. Starter tasted terrific. The final beer not so much. Super acidic.
Posted on 3/25/17 at 3:26 pm to BottomlandBrew
I actually have 10g of beer that was mixed fermentation and never fully soured, so maybe it'll at the worst be a blending beer :)
// also I did what I could to knock back the sour: 25 ibus, mashed at 150, used stir bar to keep the starter oxygenated
// also I did what I could to knock back the sour: 25 ibus, mashed at 150, used stir bar to keep the starter oxygenated
This post was edited on 3/25/17 at 4:12 pm
Posted on 3/27/17 at 10:46 am to iheartchimichangas
quote:
Bitch get your own water report lol
Damnnnnn son! shite just got really real, really fast
Posted on 3/30/17 at 9:32 am to sandraccoon
So i puree'd 5 lbs of fruit to throw in my kettle sour. 3 lbs. blueberries and 2 lbs of blackberries. Puree'd in the ninja blender, tried to strain out some of the skin, but that didn't work too well. Grabbed the funnel, and poured it straight in the carboy. GOod thing i had plenty of headspace in the carboy. A few hours after pitching the fruit, the beer started fermenting again, and has been for a couple days now. Curious how this one will turn out. Added some Pectic enzyme as well due to recommendations from the Milk the Funk guys. Plan on kegging it up Sunday/Monday.
Posted on 3/30/17 at 9:52 am to BugAC
Kegged my raspberry kettle sour on Tuesday and my IPA last night. Both are force carbing today. I'll give them a good taste this evening. Both will be out at Zapp's Saturday.
Posted on 3/30/17 at 10:00 am to BMoney
quote:
Kegged my raspberry kettle sour on Tuesday and my IPA last night. Both are force carbing today. I'll give them a good taste this evening. Both will be out at Zapp's Saturday.
I'll see you there. Did you acidify with acid or use a bacteria culture for the kettle sour? How much raspberry did you use?
I'll be on anti-biotics, so i'll be "careful" with my drinking.
This post was edited on 3/30/17 at 10:01 am
Posted on 3/30/17 at 11:08 am to BugAC
quote:
I'll see you there. Did you acidify with acid or use a bacteria culture for the kettle sour? How much raspberry did you use?
Kettle soured with the Omega lacto blend for 48 hours, then a quick boil. Added 3 pounds of raspberry puree, because after my last experience using whole raspberries, well, the puree is easier to deal with.
Posted on 3/30/17 at 11:09 am to BMoney
quote:
Kettle soured with the Omega lacto blend for 48 hours, then a quick boil.
Did you measure your ph? And that's my go to LAB.
quote:
Added 3 pounds of raspberry puree, because after my last experience using whole raspberries, well, the puree is easier to deal with.
That and puree' sinks, reducing the chance of fruit getting infected...for longer aged fruited sours.
This post was edited on 3/30/17 at 11:21 am
Posted on 3/30/17 at 11:13 am to BMoney
We hit 80 degrees yesterday, which means it's saison season 
Brewing one up this weekend.
(Is "saison season" redundant?)
Brewing one up this weekend. (Is "saison season" redundant?)
Posted on 3/30/17 at 11:20 am to BugAC
quote:
Did you measure your ph? And that's my go to LAB.
No, but I tasted it and found it to be tart, but not overly so. I don't have a pH meter, so I just had to wing it.
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