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re: Homebrewing: In-Process Thread
Posted on 2/17/14 at 9:06 pm to Zappas Stache
Posted on 2/17/14 at 9:06 pm to Zappas Stache
quote:
Google stainless steel butterfly valve.
Thanks
1
Posted on 2/17/14 at 10:01 pm to rds dc
Racking my ginger hibiscus saison onto a yeast cake. Blowoff is rigged and ready. It's at 1.080 and 75 degrees. Gonna ferment hard.
Also kegged another saison for our office Muses party next week. It fermented cold. Maybe around 64. Took a while with the belle saison strain. 15 days to drop to 1.009. Could have gone further, but I wanted to keep a little sweetness as this is a beer for non-mavens.
Hmm. That gif is really slow. Painfully slow.
Also kegged another saison for our office Muses party next week. It fermented cold. Maybe around 64. Took a while with the belle saison strain. 15 days to drop to 1.009. Could have gone further, but I wanted to keep a little sweetness as this is a beer for non-mavens.
Hmm. That gif is really slow. Painfully slow.
This post was edited on 2/17/14 at 10:17 pm
Posted on 2/18/14 at 8:12 am to LoneStarTiger
sure thing, i'll add the step by step extract thread as well.
Posted on 2/18/14 at 8:15 am to BottomlandBrew
quote:
It's at 1.080 and 75 degrees.
Dude, that is going to be an incredibly strong Saison. What is your anticipated FG?
Posted on 2/18/14 at 8:22 am to LoneStarTiger
I think I've asked before, probably even in this thread, but what kind of propane burners do y'all use? (those of you that use them, of course)
I'm going to upgrade mine for both brewing and crawfish boils
I'm going to upgrade mine for both brewing and crawfish boils
Posted on 2/18/14 at 8:35 am to LoneStarTiger
quote:
I think I've asked before, probably even in this thread, but what kind of propane burners do y'all use? (those of you that use them, of course)
I'm going to upgrade mine for both brewing and crawfish boils
I've got this cheap thing i've been using since the beginning.
It works good, but i think i too, need to upgrade my burner. I'm hesitant to buy a burner, though, because my father in law got me a crawfish boil setup similar to this, but is stainless.
Just isn't setup or connected yet. Also doesn't have a regulator on it. And, i have a behemoth burner my dad made many years ago out of 1/4" steel that weighs about 80 lbs, that also does not have a regulator. But that thing is too damn heavy to drag around to brew with. I may use that crawfish burner the FIL got me. I'm just worried about scorching, since it's 1 single jet, rather than the mutliple jets on the other burner.
This post was edited on 2/18/14 at 8:37 am
Posted on 2/18/14 at 8:54 am to BugAC
quote:
Dude, that is going to be an incredibly strong Saison. What is your anticipated FG?
Yeah. Brewstock's scale was off in my favor the other day, and I didn't feel like making Kyle measure it back out when we found out since all the grain was mixed, so a 12 lb. grain bill became a 16 lb grain bill. Then my new setup is hitting around 80%. That put me at 1.080. FG is supposed to be about 1.006ish range, so a 9.7ish% saison.
ETA: Just thought about it, and I think that's the highest ABV beer I've ever made.
This post was edited on 2/18/14 at 8:55 am
Posted on 2/18/14 at 8:58 am to LoneStarTiger
quote:
but what kind of propane burners do y'all use?
I use this one. It's good for brewing. Probably not the best for crawfish and crabs.
Posted on 2/18/14 at 9:15 am to BottomlandBrew
I want one like that Bottomland. Helps that the bayou classic scratch and dent store is in Jackson though.
Posted on 2/18/14 at 9:31 am to BottomlandBrew
lots of reviews saying it shouldn't be used with converted keg brew pots
I saw one on Amazon that is the next size larger of the same style, and will probably go with that.
I also may get someone who can weld much better than I can to make some modifications to it to bring the pot down closer to the flame or add an additional shield around it closer to the pot
I saw one on Amazon that is the next size larger of the same style, and will probably go with that.
I also may get someone who can weld much better than I can to make some modifications to it to bring the pot down closer to the flame or add an additional shield around it closer to the pot
Posted on 2/18/14 at 9:32 am to BugAC
quote:
I may use that crawfish burner the FIL got me. I'm just worried about scorching, since it's 1 single jet, rather than the mutliple jets on the other burner.
I use a burner similar to bottomland and the only time I've had issues with scorching is back in the extract days. I left the burner on while dumping LME into the boil kettle.
One of the guys in our club uses a crawfish burner and he puts a heat diffuser, basically a sheet of aluminum, between the jet and the pot...
He says it allows him to run the burner full blast and not have to worry about scorching. I would think the burner would be fine as long as you don't crank it all the way up.
Posted on 2/18/14 at 9:39 am to LSUGrad00
quote:
He says it allows him to run the burner full blast and not have to worry about scorching. I would think the burner would be fine as long as you don't crank it all the way up
I'll just stay with old reliable. Those dark star burners on northern brewer look cool, but i saw some pictures where the paint melted off the side of it.
Posted on 2/18/14 at 9:40 am to s14suspense
The only thing I don't like about mine is the lack of wind shield. I've been meaning to get some brake metal shield made. It's hell on windy days. I usually have to rig up a white trash looking shield using two old shelves and a water heater table.
Posted on 2/18/14 at 9:46 am to BottomlandBrew
quote:
The only thing I don't like about mine is the lack of wind shield. I've been meaning to get some brake metal shield made. It's hell on windy days. I usually have to rig up a white trash looking shield using two old shelves and a water heater table.
I could see that being an issue. Might just think about the camp chef version with the leg extensions for the next one so I can drain directly into the carboy.
Bug, the paint on these things is just there for aesthetics. Damn near all of the black paint on burners is going to flake off the first time you use them no matter what. If you're worried about that just get stainless.
That being said, I don't think I'd get the dark star burner unless it came with some sort of deal or promotion. It seems like Northern Brewer is re-branding various homebrew stuff as their own and charging a premium for it.
This post was edited on 2/18/14 at 9:51 am
Posted on 2/18/14 at 9:50 am to s14suspense
Moved my 1st all grain to a carboy before bottling. Gravity readings have this hoppy wheat at 4.78% ABV. I used whole leaf citra and it already has a nice citrusy flavor. Pretty excited.
Gravity readings were 1.040 - 1.010.
Posted on 2/20/14 at 8:13 pm to LSURoss
quote:
Moved my 1st all grain to a carboy before bottling
Looks good
I plan to brew some hoppy wheat this summer, love that style. I am going to brew another batch of 100% brett pale ale this weekend with Citra and Amarillo. I also picked up some nice homebrew offerings from LST that I look forward to drinking - Breakfest Stout, Blueberry Cream Ale, El Dorado Pale
Posted on 2/20/14 at 9:20 pm to rds dc
Let's talk cat piss for a minute.
I have two beers right now that are 100% hopped with Nelson Sauvin. One is a saison/sauvignon blanc hybrid fermented with Belle Saison yeast and a light brett funk in secondary with 60 min-1 oz addition and 0 min-1 oz addition. The other beer is a straight saison (fermented below 70 thanks to the weather) with Belle saison yeast and additions at 60 min-0.7 oz, 0 min-0.3 oz, and 1 oz dry hopped for 3 days when the gravity was about 1.030 down to 1.015.
The wine/saison hybrid was brewed back in August. The straight saison was brewed the past two weeks. and just kegged on Monday. The cat piss aroma from the saison is apparently borderline overpowering. I gave my girlfriend samples of both and didn't tell her a thing. She has never even heard me use the term "cat piss," yet the first thing she said when smelling the new saison was, "No. Smells like a cat pissed in it." She smelled the wine/saison hybrid and loved it and didn't say anything about cat piss. She had no idea the same hop was used in both.
The kicker is I don't smell cat piss in either one. The wine/saison hybrid is so fruity due to the brett. Covers any sort of hop flavor and aroma. Only bitterness is perceived. The straight saison smells really yeasty and moderately tropical (best descriptor I can do).
I had brewed this saison for an office Mardi Gras party next week. My girlfriend told me not to take this beer to the party as it's that bad and made her nauseous it was so cat pissy. I really like this saison. It's borderline wit-ish from the cool fermentation temp.
shite if I know what to do.
I have two beers right now that are 100% hopped with Nelson Sauvin. One is a saison/sauvignon blanc hybrid fermented with Belle Saison yeast and a light brett funk in secondary with 60 min-1 oz addition and 0 min-1 oz addition. The other beer is a straight saison (fermented below 70 thanks to the weather) with Belle saison yeast and additions at 60 min-0.7 oz, 0 min-0.3 oz, and 1 oz dry hopped for 3 days when the gravity was about 1.030 down to 1.015.
The wine/saison hybrid was brewed back in August. The straight saison was brewed the past two weeks. and just kegged on Monday. The cat piss aroma from the saison is apparently borderline overpowering. I gave my girlfriend samples of both and didn't tell her a thing. She has never even heard me use the term "cat piss," yet the first thing she said when smelling the new saison was, "No. Smells like a cat pissed in it." She smelled the wine/saison hybrid and loved it and didn't say anything about cat piss. She had no idea the same hop was used in both.
The kicker is I don't smell cat piss in either one. The wine/saison hybrid is so fruity due to the brett. Covers any sort of hop flavor and aroma. Only bitterness is perceived. The straight saison smells really yeasty and moderately tropical (best descriptor I can do).
I had brewed this saison for an office Mardi Gras party next week. My girlfriend told me not to take this beer to the party as it's that bad and made her nauseous it was so cat pissy. I really like this saison. It's borderline wit-ish from the cool fermentation temp.
shite if I know what to do.
Posted on 2/20/14 at 9:38 pm to BottomlandBrew
Crazy reaction with that little amount of hops.
I can't eve imagine it's so bad you can't serve it. People probably won't even know what a saison is so....? Tell them it's wine like?
I can't eve imagine it's so bad you can't serve it. People probably won't even know what a saison is so....? Tell them it's wine like?
Posted on 2/20/14 at 9:40 pm to BottomlandBrew
Weird that you got that from so little hops and I got nothing from 5 oz of hops in a pale ale
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