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Message
re: Homebrewing: In-Process Thread
Posted on 4/10/14 at 8:39 am to Fratastic423
Posted on 4/10/14 at 8:39 am to Fratastic423
quote:
You are a better man than I sir.
My weekends have been too full of late to brew, so I've gotta do it on a weeknight. I was supposed to brew this one last Sunday, but had an unexpected visit from family. Had to get it done before another busy weekend.
Also kegged a brown ale last night. Good bit of coffee notes to it. Will be interested to see how it tastes once it's carbonated.
1
Posted on 4/10/14 at 8:41 am to BMoney
I am going to try to get a brew in this weekend, but with all of the shite going on at the house it will be difficult.
I have to keg some beers as well, which means I may have to dump a beer or two.
I have to keg some beers as well, which means I may have to dump a beer or two.
Posted on 4/10/14 at 8:43 am to Fratastic423
quote:
I have to keg some beers as well, which means I may have to dump a beer or two.
I may end up doing the same with one that I'm not crazy about.
Posted on 4/10/14 at 9:11 am to BMoney
Helping friends in Jackson brew a 1 gallon batch. Anything different that I should know about?
Posted on 4/10/14 at 9:16 am to s14suspense
I wouldnt think so.
Posted on 4/10/14 at 9:18 am to BMoney
How much Nelson Sauvin did you/will you use?
Posted on 4/10/14 at 9:22 am to s14suspense
quote:
Helping friends in Jackson brew a 1 gallon batch. Anything different that I should know about?
Nope. Same process, just less time to heat and cool.
Posted on 4/10/14 at 9:24 am to BottomlandBrew
quote:
How much Nelson Sauvin did you/will you use?
Used an ounce of Magnum for bittering at 60, so it's not all Nelson Sauvin.
1 oz Nelson Sauvin each at 15, 10, 5 and flameout.
Got 4 oz for dry hopping.
Simple grain bill with 12 lbs 2-row, 1 lb flaked oats and 1 lb carapils.
Posted on 4/10/14 at 9:51 am to BMoney
Keep me posted on that one. I've been using a lot fo Nelson Sauvin in my saisons lately and toyed with the idea of an Nelson Sauvin IPA. I've been doing 0.7 oz at 60, 0.3 oz at whirlpool, and then an ounce dry hop. It's so fruity even with only two total ounces in the beer.
Posted on 4/10/14 at 10:00 am to BottomlandBrew
quote:
BottomlandBrew
Brewing up your alley this weekend. Have a sour starter going right now to sour the wort for a Saison. Plan is to mash and sparge, then bring to boil and cool to about 125. Pitch sour starter, sit overnight, then reboil and go from there. Only issue will be what to do with the wort overnight to keep it warm enough.
Posted on 4/11/14 at 11:24 am to Fratastic423
Anyone brewing this weekend? I'm going to bottle up a batch of massively dry hop 100% Brett pale ale tonight. Hit it with Citra / Amarillo @ 10 days and then again with Citra / Amarillo @ 4 days. I'm also going to dry hop my 100% Brett orange lavender chamomile Wit and work on the rolling platform for my 1/2 oak barrel.
Posted on 4/11/14 at 11:39 am to Fratastic423
quote:
Only issue will be what to do with the wort overnight to keep it warm enough.
rds Should know how to do that. I'd lay seran wrap over the wort and then wrap blankets around the kettle.
quote:
Anyone brewing this weekend?
We are having a group brew on Sunday. I'm planning on brewing my vienna/amarillo SMaSH again, but using Yeast Bay Funktown instead of S-05
Posted on 4/11/14 at 11:47 am to BottomlandBrew
quote:
rds Should know how to do that. I'd lay seran wrap over the wort and then wrap blankets around the kettle.
Yea I was thinking about putting it in my fermentation fridge and seeing if I could crank up the temp high enough
Posted on 4/11/14 at 12:03 pm to rds dc
quote:
Anyone brewing this weekend?
Making my first all grain, a calypso pale ale
Made my first starter last night
Filling my first keg tonight
All good things
How much citra and Amarillo did you use in each addition?
This post was edited on 4/11/14 at 12:14 pm
Posted on 4/11/14 at 2:14 pm to Fratastic423
quote:
Yea I was thinking about putting it in my fermentation fridge and seeing if I could crank up the temp high enough
This may work for you... My fermwrap was able to keep the kettle near 110 for 3 days when it was 30 degrees or so outside.
Have you guys applied for your vendor permit for WYES?
This post was edited on 4/11/14 at 2:15 pm
Posted on 4/11/14 at 2:17 pm to LSUGrad00
quote:
Have you guys applied for your vendor permit for WYES?
I got the form we need from Sharon, but I haven't done anymore than that. Next week should be really slow for me (students are on spring break), so I plan on tackling that stuff next week.
Not sure if I will just cave and pay the 50 bucks or try to get the fee waived by submitting all the other forms.
Posted on 4/11/14 at 2:35 pm to Fratastic423
quote:
Not sure if I will just cave and pay the 50 bucks or try to get the fee waived by submitting all the other forms
I emailed Gary at the NOLA Bureau of Revenue yesterday and asked if they would waive the fee if club is incorporated as a non-profit with the state, but isn't a federal 501c3 organization.
He sent me and application for exemption and said they would waive the fee for us, but then said I needed to include our 501c3 paperwork from the IRS with our application.
I emailed back and asked for clarification, but as of now I'm thinking we will have to cave and pay the $50.
Did you guys file all the federal paperwork?
Posted on 4/11/14 at 2:51 pm to LSUGrad00
quote:
Did you guys file all the federal paperwork?
God no, I am not dealing with that. I have yet to figure out a benefit of doing that. We are actually talking about disolving our state nonprofit status, because we only see cons to having it, no real benefits.
Well it looks like we are paying the 50 bucks.
Posted on 4/11/14 at 10:41 pm to Fratastic423
Keg system has a leak somewhere. I've slowly lost about half my co2 since I legged this evening
FML
FML
Posted on 4/11/14 at 10:48 pm to LoneStarTiger
quote:
Keg system has a leak somewhere. I've slowly lost about half my co2 since I legged this evening
Time to change the gasket and Orings.
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