re: Homebrewing: In-Process Thread

Adventures in home brewing (online) usually has "scratch and dent" models for around $50, I got 4 from them and every one I got was in great shape, changed all o-rings and gave a good PBW cleaning and all is good.

LINK

An $11 regulator? I don't really need a regulator, but I'm not sure I can pass this up...

Kegged up our Ginger Gose tonight. Tastes great and exactly what we were going for but the FG is around 1.019-1.020

Think it's still around 4.5% but not as low as I was expecting(1.012)

Not sure what went wrong or whatever just documenting it.

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What was your starting gravity on the Gose?

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I don't have the beersmith with me but I want to say....1.054ish?? Maybe 1.048. I don't know, I'll have to check.

Only thing that didn't go as planned was the 1lb of acid malt was combined with the rest of the grist ahead of time whereas I was going to wait to add it after 45 mins or so into the mash. Still seemed like it converted so I wasn't too worried about it but that's the only thing I could point to that would affect it.

No PH strips here. So couldn't tell you that side of things besides estimates.

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I've noticed the same thing (FG too high) when my OG is at or above 1.045-1.050 range.

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Ok, thanks. I'll look into that and it seems completely reasonable.


It tastes really good though. I'm going to take a pic and post it when I get home.

Has anyone noticed that changing the boil time in Beer Smith has no bearing on the Estimated Original Gravity???

The IBUs, Pre-Boil Gravity, and Pre-Boil Volumes all go change. The Estimated OG stays the same...

Entering a recipe for an RIS in Beer Smith.

Recipe w/ 60 min boil
Est Pre-boil Volume: 6.5G
Est Pre-boil Gravity: 1.074
Est OG : 1.098
IBUs: 85

Recipe w/ 120 min boil
Est Pre-boil Volume: 7.5G
Est Pre-boil Gravity: 1.061
Est OG : 1.098
IBUs: 90

If your efficiency nor your final volume change then your og should stay the same. Still pulling the same sugar out regardless of the boil length

Congrats!

We have really dropped the ball on conversations in this thread recently, at least it seems that way to me.

Anyways, I had a big beer weekend figured I would generate some new discussions.

Saturday while I waited to see if my Amber that advanced into the second round at the Dixie Cup would medal for 3 years in a row (spoiler...it didn't ), a few of the Brasseurs group served some tasty beer to the festival goers at Gulf Brew in Lafayette. Festival was really nice, weather was great, setup was awesome, and the patrons did not turn into the drunken shits that they normally do at that festival. BMoney's Wet Hopped Pale Ale stole the show for the mavens at the event, I know that Andrew from Parish contacted him about how he made it immediately after tasting it.

Sunday I got back on the brewing horse and brewed a Rye Session Ale with some Rye I bought from Riverbend Malt House in Asheville. Ended up with about 9 gallons, 5 of which went into the newly emptied sour barrel and the other 4 are getting the lager treatment as that was the yeast I had on hand. Nothing really special about the beer other than the Rye:

10 gallons at 1060
18 lbs Maris Otter
3 lbs Rye
1.25 lbs C120
10 oz Chocolate

2 oz Willamette 50 min
1 oz Horizon 15 min

Mashed at 152

I then bottled the sour that was in my barrel. Attempted to cap some big bottles with a new capper, ended up being a pain in the arse the first couple of bottles then got it to work. The beer is a little acidic, so hopefully that will mellow out just a little bit in the bottle. It was fine now but I am slightly concerned that it will get worse.

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BMoney's Wet Hopped Pale Ale stole the show for the mavens at the event, I know that Andrew from Parish contacted him about how he made it immediately after tasting it.

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That's funny, because I had to throw some Citra hops into the keg to finish it off, because the wet hopped Cascades didn't do a lot for the flavor and aroma. I actually let it sit for a few weeks and it got better. Andrew texted me while I was sitting in the stadium Saturday night.

Glad it went over well.