re: Homebrewing: In-Process Thread

So the satsuma and the grapefruits are eight for picing here in Pierre Part. Looking tover get a third beer on tap for all our Christmas guests. What should I brew with them? My wife said basil satsuma wheat. Im all ears

Go with suspense's recipe for grapefruits.

I've used Satsuma in few things. A pale farmhouse finished with brett, a straight Belgian pale, and a Belgian holiday stoutish thing (think orange chocolate).

Finally a good use for winter: cold crashing before racking to keg!


This is a zombie dust clone (all citra APA) that assuming it doesn't clog the keg will be delicious at thanksgiving

gotta love when a plan comes together. I'm still tweaking my set-up in Beersmith, trying to find the right boil-off percentage. The last couple beers I've ended up with more volume at obviously lower gravity. In the end, it's irrelevant, whats a couple points anyways? Well, this time, I ended up about a half gallon high after the boil, but a better than expected efficiency put it just 3 points off expected OG. My old friend WLP001 took care of that though, taking it down to 1.01, a couple points lower than calculated, so we are right at 8%, where I want it to be.



Of course, none of this really means anything in the long run, because regardless of the numbers I have 5 gallons of beer that tastes good.

It was only 30F outside so it didn't run much risk of freezing. It did enable me to carb it right away though rather than waiting for the beer to cool in the kegerator.

Also man I love citra hop aroma and profile. I'm already thinking that a citra dry-hopped american wheat beer would be great to have around for the spring/summer.

Do the clouds block enough UV light that you don't worry about skunking the entire carboy of beer?

Racked just under 5 gallons to the secondary, and had an inch an a half of trub and yeast cake. Beer is nice and clear already. I fixed that with 3 ounces of hops.

more beer announces black Friday sale

Just a heads up for yall!

hook it up, crank it to 40
once you hear it stop filling, disconnect it, and rock it on your lap a few minutes
repeat

I usually rock mine a few times like that then leave it at 35 overnight and it's ready the next day.

If you rock it enough you can probably drink it that night.

My peppermint stout is still bubbling away, but I've never seen a "cake" so thick on the top. Any ideas?