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re: Looks Like a Fine Night to Brew some Beer....Updated Bottling
Posted on 4/19/13 at 3:46 pm to Zappas Stache
Posted on 4/19/13 at 3:46 pm to Zappas Stache
My 6 gallon glass carboy....adding Star San sanitizer. I love this stuff. Sanitizes instantly and leaves no taste in beer.
Sanitizer in and filling with water.
Sanitizer in and filling with water.
5
Posted on 4/19/13 at 3:58 pm to thedice20
quote:
i am enjoying the hell out of this thread
Posted on 4/19/13 at 3:59 pm to Zappas Stache
Loving this thread, thanks for the pics Zappas. You are inspiring me to one day homebrew. 
Posted on 4/19/13 at 4:10 pm to Zappas Stache
This is impressive but looks like way too much work.
ETA: I'll stick to building furniture.
ETA: I'll stick to building furniture.
This post was edited on 4/19/13 at 4:11 pm
Posted on 4/19/13 at 4:52 pm to Neauxla
Been too busy to post so let me catch you up.
My frozen jugs....
Into the plastic container and filled with water
Wort at 90 after 20 minutes....not bad.
Pull the copper immersion coil out and into the ice bath.
My frozen jugs....
Into the plastic container and filled with water
Wort at 90 after 20 minutes....not bad.
Pull the copper immersion coil out and into the ice bath.
Posted on 4/19/13 at 4:57 pm to Zappas Stache
Empty the sanitizer in the carboy into a 5 gallon bucket. Cover the carboy top with a piece of foil that has been dipped in the sanitizing solution.
Put everything that will come in contact with the wort into the sanitizing solution....tubing, carboy cap. Must be very careful not to infect the beer. Constantly dip your hands into the sanitizer whenever you get around the wort.
I have my blow off tube already shoved into the hole in the carboy cap.
Put everything that will come in contact with the wort into the sanitizing solution....tubing, carboy cap. Must be very careful not to infect the beer. Constantly dip your hands into the sanitizer whenever you get around the wort.
I have my blow off tube already shoved into the hole in the carboy cap.
Posted on 4/19/13 at 4:58 pm to Zappas Stache
Haul the sanitizing bucket outside. Fill a spray bottle with sanitizing solution.
Posted on 4/19/13 at 5:00 pm to Zappas Stache
Wort down to 78. Thats low enough to transfer to the carboy. The temp will drop a little more in the process.
Fill the carboy with the wort. The white foam you see is from the sanitizing solution.
Fill the carboy with the wort. The white foam you see is from the sanitizing solution.
Posted on 4/19/13 at 5:09 pm to Zappas Stache
Haul the carboy inside and get my yeast starter out.
Shake the beJesus outta the carboy to oxygenate the wort. This is the only time you want to cause a splash in the beer making process.
Before pitching the yeast, I take a drop of wort and place it on my refractometer. 1.066 gravity. Anticipated target was 1.064 so just about perfect! I would post a pic of me reading the refractometer but people complained last time....
Shake the beJesus outta the carboy to oxygenate the wort. This is the only time you want to cause a splash in the beer making process.
Before pitching the yeast, I take a drop of wort and place it on my refractometer. 1.066 gravity. Anticipated target was 1.064 so just about perfect! I would post a pic of me reading the refractometer but people complained last time....
Posted on 4/19/13 at 5:11 pm to Zappas Stache
Pour the yeast starter into the carboy.
Then shake it again for 30 seconds.
Then shake it again for 30 seconds.
Posted on 4/19/13 at 5:15 pm to WooooLSU
quote:
i am enjoying the hell out of this thread
It's such an odd but awesome thread
Posted on 4/19/13 at 5:17 pm to Zappas Stache
This is my fermentation fridge. I have a temperature controller that keeps it at the temp I set. But the fridge can only cool, not heat. I don't heat my office kitchen at night and it was 40 last night. So an electric blanket on low will make sure the temp stays up at 63. If it gets warmer, then the fridge will kick on and cool it down. Works great especially when its 25 outside.
Carboy into the fridge. You can see the temperature probe wire from my controller. I put the probe up against the carboy so that is the temp it is reading. In the back, you can see a small plastic container. This is my blowoff bucket. It is filled with sanitizing solution and the tube coming from the top of the carboy cap goes into this solution. When the yeast starts working, it will spit out through this tube as a way to relieve the pressure in the carboy.
Carboy into the fridge. You can see the temperature probe wire from my controller. I put the probe up against the carboy so that is the temp it is reading. In the back, you can see a small plastic container. This is my blowoff bucket. It is filled with sanitizing solution and the tube coming from the top of the carboy cap goes into this solution. When the yeast starts working, it will spit out through this tube as a way to relieve the pressure in the carboy.
Posted on 4/19/13 at 5:19 pm to Zappas Stache
Now the fun part...cleaning up. I soak everything in Oxy Clean. this stuff works great and I rarely have to scrub my boil kettle after the Oxyclean does its thing.
I'll let this stuff soak for a couple of days.
I'll let this stuff soak for a couple of days.
Posted on 4/19/13 at 5:25 pm to Zappas Stache
About a 4 hour day. I'll post pics tomorrow and we should have a Krausen (foam head) on the Wort indicating the yeast are working away.
I need a beer. I'll be at Lee Harvey's tonight to see my lil bro's band play. It's free. Come on down and I'll let you buy me a beer.
I need a beer. I'll be at Lee Harvey's tonight to see my lil bro's band play. It's free. Come on down and I'll let you buy me a beer.
Posted on 4/19/13 at 5:25 pm to Zappas Stache
So now you just wait for the beer to ferment?
Posted on 4/19/13 at 5:30 pm to Dav
quote:
So now you just wait for the beer to ferment?
Yep. Should be working tomorrow. It will take about 3-4 days to ferment. I'll leave it be for 7 days. Then I'll transfer it to another clean carboy and add hops....dry hopping. I'll let that sit for another week, 10 days and then will bottle.
Posted on 4/19/13 at 5:41 pm to Zappas Stache
Awesome arse thread Zappa's.
I'll be brewing tomorrow in BR if anyone that's been reading this thread wants to come watch.
I'll be brewing tomorrow in BR if anyone that's been reading this thread wants to come watch.
Posted on 4/19/13 at 9:01 pm to Zappas Stache
quote:
Zappas Stache
or Bottomland
What settings do you use in Brew365 for your system? I have a similar setup 10 gallon cooler with false bottom and do you pre-heat and then follow their quantity and temps? 1.5 qt/lb?
Posted on 4/19/13 at 9:32 pm to s14suspense
I've learned how to work the numbers to fit it to my system. Took me a couple of brews. I pre-heat my mash tun, but really it's more just taking the chill out. I put maybe 1/2 gallon of hot tap water in there and let it sit while my strike water heats up. I dump that out right before I mash and follow the Brew365 quantities and temps.
Here's one I just ran for a brew I plan to do Sunday.
Here's one I just ran for a brew I plan to do Sunday.
Posted on 4/19/13 at 9:37 pm to BottomlandBrew
quote:
Here's one I just ran for a brew I plan to do Sunday.
Hmm... I wouldn't think that I would put 1 gallon trub loss and 1 gallon equipment loss. But maybe that's something that I've always underestimated...?
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