Homebrewing: In-Process Thread | Page 209 | TigerDroppings.com

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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9684 posts

re: Homebrewing: In-Process Thread


quote:

When you add hops to the keg in the mesh ball, do you just drop it in there or suspend it in some sort of way?


I just dropped it in there. Based on the design, it shouldn't clog the dip tube and will hopefully act as sort of a randall.

Having made the mistake of keg hopping with a bag that clogged up the dip tube, I'd recommend using string to suspend one of those if you go that direction.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
11414 posts

re: Homebrewing: In-Process Thread


quote:

Having made the mistake of keg hopping with a bag that clogged up the dip tube, I'd recommend using string to suspend one of those if you go that direction.




I hear unscented dental floss is the ticket...






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5225 posts

re: Homebrewing: In-Process Thread


quote:

The Cascade wet hop pale ale I brewed a couple weeks ago has turned out pretty disappointing. I used 6 ounces of them at both 10 minutes and flameout hoping to get some nice flavor/aroma out of them. Tasted after fermentation had finished, and it was a very bland beer. So I dry hopped with 2 ounces of El Dorado for 5 days then kegged. Still getting little aroma.



I have a very similar beer at the house currently.






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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9684 posts

re: Homebrewing: In-Process Thread


quote:

I have a very similar beer at the house currently.


Maybe I'll just call it an English bitter and resign myself to the fact that it sucks.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
11414 posts

re: Homebrewing: In-Process Thread


6 oz wet? Apparently there's about a 5:1 ratio wet to dry. Can never add too many wet hops.





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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9684 posts

re: Homebrewing: In-Process Thread


quote:

6 oz wet? Apparently there's about a 5:1 ratio wet to dry. Can never add too many wet hops.


Well, 12 oz total in two separate 6 oz additions. I was trying to account for that ratio.






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LoneStarTiger
LSU Fan
Lone Star State
Member since Aug 2004
11580 posts

re: Homebrewing: In-Process Thread


I figure if my saison sucks then I will drop a couple ounces of hops into it to dry hop in the keg





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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
11414 posts

re: Homebrewing: In-Process Thread


quote:

Well, 12 oz total in two separate 6 oz additions. I was trying to account for that ratio.



You would have hoped that was enough. Were they papery and pretty dry?






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finchmeister08
Florida Fan
Where the light is...
Member since Mar 2011
10064 posts

re: Homebrewing: In-Process Thread


Hey guys, I'm making some homemade wine. Will a brita pitcher filter out all of the sediment?





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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9684 posts

re: Homebrewing: In-Process Thread


quote:

You would have hoped that was enough. Were they papery and pretty dry?


They were. Figured they were perfect. Your hops were much better.






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BottomlandBrew
LSU Fan
Nashville
Member since Aug 2010
13914 posts

re: Homebrewing: In-Process Thread


quote:

Will a brita pitcher filter out all of the sediment?


I've never used a brita filter for any booze. I've used bentonite and chitosan for wine, and those work amazingly well, as does time.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
11414 posts

re: Homebrewing: In-Process Thread


quote:

They were. Figured they were perfect.


Huh. They should have been. Odd.

quote:

Your hops were much better.

Haven't tasted the beer we brewed with them. No idea how good the hops were. We just use them in addition to any recipe.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5225 posts

re: Homebrewing: In-Process Thread


Does anyone know of someone who could work on a chest freezer? I don't want to just throw it out but feel like it would cost more to fix (at a repair shop) then it is worth.





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LSUGrad00
LSU Fan
Member since Dec 2003
1301 posts

re: Homebrewing: In-Process Thread


quote:

Does anyone know of someone who could work on a chest freezer?


The guy Able Reconditioned Supplies fixes broken freezers and resells them. He may do repair work too or at least point you in the direction of someone who does.

When my upright freezer broke everyone I called said it was so old that it wasn't worth it to fix and wouldn't even come look at it.

I ended up fixing it myself, but I'm fairly certain it will die any day now.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5225 posts

re: Homebrewing: In-Process Thread


Yea, I think this is probably too old as well, but I will bring it his way this weekend to take a look at it.

On another note, is RSB going to get that club insurance? Open enrollment ends on the 1st and we were thinking about opting in.






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LSUGrad00
LSU Fan
Member since Dec 2003
1301 posts

re: Homebrewing: In-Process Thread


quote:

On another note, is RSB going to get that club insurance? Open enrollment ends on the 1st and we were thinking about opting in.


We signed up last month.

RSB looked into purchasing an insurance plan on our own a year or so ago and it was over $1000 a year and didn't have near this amount of coverage. For the price they are selling this at it was really a no-brainer for us.

Although with the parties Brasseurs throws you may be pushing that 1,000 attendee/guest limit.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5225 posts

re: Homebrewing: In-Process Thread


I need to look into it more. I would have to generate a membership list and see how events where nonmembers show up work.

Would probably start charging 5 dollars a year for dues to cover the insurance though






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Zappas Stache
Snotterburgh
Member since Apr 2009
10455 posts

re: Homebrewing: In-Process Thread


FBD Kegging Zappa Dust Tres....changed the recipe again.....reduced citra hops...I know...but I Zombie Dust has a subtle citra taste IMO. Also reduced the OG to 1.053 (from 1.064 last time) and added 10% flaked rye. And instead of 12 lbs of two row I went 6 lbs 2 row and 6 lbs belgian plis malt. 5.2% but holy hop heaven batman! Pushing 100 IBUs with a touch of rye for good measure.




This post was edited on 8/21 at 5:06 pm


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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
11414 posts

re: Homebrewing: In-Process Thread


quote:

FBD Kegging Zappa Dust Tres....changed the recipe again.....reduced citra hops...I know...but I Zombie Dust has a subtle citra taste IMO. Also reduced the OG to 1.053 (from 1.064 last time) and added 10% flaked rye. And instead of 12 lbs of two row I went 6 lbs 2 row and 6 lbs belgian plis malt. 5.2% but holy hop heaven batman! Pushing 100 IBUs with a touch of rye for good measure.



I'd say you changed the recipe alright.

So many changes! Any thoughts on what the belgian pils did to the beer?






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rds dc
Colorado Fan
Member since Jun 2008
6397 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

I figure if my saison sucks then I will drop a couple ounces of hops into it to dry hop in the keg


I love to dry hop saisons (and all my brews pretty much). It is almost like getting a 2 for 1 as the dry hop fades. I've been especially pleased using this technique with my Brett beers.






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