re: Homebrewing Thread: Volume II

ETA: nevermind

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looks like you would just need an L8-30 extension cord and not need the adapter.

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I was thinking this as well.

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e. I think it isnt typical to use a locking receptacle on the wall so if it were pulled, then plug should pull out and not rip the fixture out the wall.

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Well luckily, it's high enough up on the wall that it shouldn't be a problem. I'll have a stainless brew table right next to it, so it should work fine.

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the bottom pic shows your power in and element out plugs. weird you need to plug in a 120 as well.

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Here's the boil coil element. I think that would plug directly into the extension cord, and then the cord to the brewcommander unit, and then the unit to the outlet, correct? I may not even need an extension cord.



Here's my garage. A 24x72 table with casters will fit prefectly between the 2 outlets.

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CarRamrod

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Thanks. I still have a bit before i buy it. Just doing some planning while i have the time.

Brewing up a another hazy ipa tomorrow. Going to try the idaho 7 in the whirlpool trick, and may throw an ounce of hops in the mash to see what happens. The literature claims that the hop oils breaks down some of the metals in the mash (manganese), but reducing chances of aeration. Recipe below:

OG 1.060
FG 1.018

7 lbs 2 Row
2.25 lbs Malted Oats
2.25 lbs Carapils
2.75 lbs Golden Promise

Hops
1 oz. Citra - Mash Hop
1 oz. Columbus - 20 min.
2 oz. Idaho 7 - Whirlpool @ 175 for 30 min.
1 oz. Citra - Whirlpool @ 175 for 30 min.
Biotrans. Hops - 2 days into fermentation
2 oz. Citra
1 oz. Galaxy
1 oz. Idaho 7
Dry Hops - 2 days prior to keggins
2 oz. Citra
2 oz. Galaxy
1 oz. Idaho 7

Yeast - Bootleg Biology Chardonnay

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. what whirlpool trick you referencing?

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Not really a trick, but that article i posted a few days ago about certain hops that retain their aroma/flavors more greatly than other hops on the hot side (whirlpool). Idaho 7 was at the top, and i think citra was ranked 4th in the list.

Got home and checked that outlet outside. It's a NEMA L6-30-R 30A, 250V outlet, so it should work fine for the equipment i want to get from Blichmann.

Just mashed in with 1 oz of citra hops. We’ll see how this comes out.

Complete newb question because I don't want to frick up:

I just put my first batch of homebrew into the fermenter. I'm supposed to add a dry hop addition on day 3 of fermentation. I need to wait until I see fermentation begin and THEN wait 3 days. Correct?

Just want to make sure that I shouldn't be dry hopping 3 days from now.

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That's what I would do. Are you brewing a Neipa?

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Yep. I want to move on to brewing all kinds of things but figured I'd start with something I know some of my friends would drink. Although there is an excellent chance I messed something up and no one will drink it. Haha

Got some things to do this weekend with my sour beer program. Quick inventory:

Biere de Garde - brewed 6/15/19. Mixed fermentation. 6 gallons
Farmhouse Saison #5 - 9/2/19. Mixed fermentation 3 gallons
Solera Batch - Topped off 2/1/20. Mixed ferm. 6.5 gallons
Biere de Garde - brewed June 2020. Sach and brett beer, no LABs. 6 gallons
Brett Pale Ale - Brewed in June. Sach + 4 brett strains. 6 gallons
Farmhouse Saison #1 dregs - 1 gallon
Wicked Weed Dregs - 1/2 gallon
L'internationale Saison Dregs - 1 gallon
Mixed ferm dregs - 1 gallon

Need to dry hop both of the June beers. And also need to taste a few of the batches.

Biere de Garde - Need to dry hop the newer batch. Also need to pull a sample from the year + old batch and the new batch and determine blending ratios. 1 of the de gardes will be unfruited, the other will receive some cherries. Once i determine the ratios, i'll formulate a blending plan. I may end up having to purchase another carboy. I may try a 3.5/1.5 ratio of new beer/old beer depending on acidity levels.

Brett Pale Ale - Need to taste and see how this is progressing. Hoping at least 1 of the 4 brett strains produces some acidity to the beer. If not, i'll blend with one of the 4 gallons.

Future Sour brews:

Need to brew another batch of the l'internationale saison. Once fermented, i'll blend with 1 gallon of a soured mixed ferm beer.
Need to brew something to blend with the dregs from my first mixed ferm homebrew.

I think my eventual plan, is to just keep 10 gallons or so of base sour beer, and use that for blending with newer brett beers. That way, i have my own house culture, and all it would require is feeding and topping off from each brew. Having so many differing microbes is getting hard to sort out.

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Yep. I want to move on to brewing all kinds of things but figured I'd start with something I know some of my friends would drink. Although there is an excellent chance I messed something up and no one will drink it. Haha

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here's a fun fact:
They'll tell you it's good no matter what it tastes like. Everyone I let try my first few batches of homebrew told me they liked them, "oh, that's really good!" etc.

and those batches sucked.