- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 5/4/14 at 7:46 pm to BottomlandBrew
Tried out the picnic tap bottle filler to fill 8 bottles today. Worked like a champ.
Posted on 5/5/14 at 8:04 am to LoneStarTiger
question about the bottle filler though... the ones I've seen and watched videos for have a stopper to put in the mouth of the bottle while filling. It will allow the bottle to be filled some, then you have to let out the pressure to fill it anymore. Is that stopper needed? I got annoyed with having it there so I slid it up and out of the way and it made filling easier.
Posted on 5/5/14 at 8:10 am to LoneStarTiger
quote:
Is that stopper needed? I got annoyed with having it there so I slid it up and out of the way and it made filling easier.
The stopper serves as a counter pressure.
Its not required, but the beer will lose less carbonation during the bottling process if you use one.
Posted on 5/5/14 at 8:13 am to LSUGrad00
East Coast Yeast will be available to order in a few mins (posted at 8:15). Thinking about grabbing some.
Posted on 5/5/14 at 8:13 am to LSUGrad00
quote:
The stopper serves as a counter pressure. Its not required, but the beer will lose less carbonation during the bottling process if you use one.
I figured, but having to stop to let out pressure, then start again, then stop, and so on created more foam than just putting the tube into the bottle and filling.
I guess just roll with whatever works, huh?
Posted on 5/5/14 at 9:31 am to LoneStarTiger
I have a crawfish boil at the end of the month (31st) and I have volunteered to brew some beer. My first thought would be to do a basic wheat beer. Half wheat half pilsner, maybe 60/40. Throw in some Tettnang or Hallertau and call it a day.
The goal would be to make it quick and of decent enough quality to finish up in the next 2 weeks. Other ideas? There will be other beer at the party, probably kegs of 40 Arpent since it is at the brewery.
The goal would be to make it quick and of decent enough quality to finish up in the next 2 weeks. Other ideas? There will be other beer at the party, probably kegs of 40 Arpent since it is at the brewery.
Posted on 5/5/14 at 9:36 am to Fratastic423
quote:
I have a crawfish boil at the end of the month (31st) and I have volunteered to brew some beer. My first thought would be to do a basic wheat beer. Half wheat half pilsner, maybe 60/40. Throw in some Tettnang or Hallertau and call it a day.
That's pretty much the base beer we did for our green tea wheat for Iron Brewer. Half pilsner, half wheat with an ounce of Tettnang at 60 minutes. In fact, I'm brewing that one again next weekend for a race on May 31st. It was perfectly drinkable in 10 days, so there's plenty of time to finish it up by the end of the month.
Posted on 5/5/14 at 9:37 am to BMoney
Oh, and I didn't have a chance to brew this weekend, but I did keg my saison Saturday. Will taste it this evening.
Posted on 5/5/14 at 9:42 am to BMoney
quote:
BMoney
Forgot to get those beers to you. I'll try to get them to you by thursday.
Posted on 5/5/14 at 9:43 am to BMoney
quote:
That's pretty much the base beer we did for our green tea wheat for Iron Brewer.
Cool, Paul gave me the recipe so I will tackle that one then. I wrote it down and forgot he gave it to me.
Posted on 5/5/14 at 10:04 am to Fratastic423
quote:
Half wheat half pilsner, maybe 60/40. Throw in some Tettnang or Hallertau and call it a day.
I used to brew my wheat as a straight 50/50 with Two Row and Wheat, but in the past year I've started adding 1 lb of CaraRed to the grist.
The carared gives the beer a slight malty character and a nice gold color.
Posted on 5/5/14 at 10:07 am to Fratastic423
quote:
Cool, Paul gave me the recipe so I will tackle that one then. I wrote it down and forgot he gave it to me.
We used WLP320 for one batch and WLP380 for the other, then blended them. Either should work well.
Posted on 5/5/14 at 8:23 pm to BMoney
I started my Conan yeast starter last night. Within 2 hours on the stir plate it was already showing action After 3 hours, the krausen was already about to blowoff the starter. I got home tonight and took a hydro sample of the starter and it was already down to 1.014 after 24 hours. Crazy active yeast.
Posted on 5/6/14 at 3:57 pm to BottomlandBrew
I'd like to discuss boil times. Why is it that some styles, like Berliner Weisse, have little to no boils, then some styles use 60 minutes, then some go 75 or 90 minutes?
what would be the benefit of extending the boil on a particular beer from 60 minutes to 90 minutes?
what would be the benefit of extending the boil on a particular beer from 60 minutes to 90 minutes?
Posted on 5/6/14 at 4:05 pm to BottomlandBrew
quote:
I started my Conan yeast starter last night. Within 2 hours on the stir plate it was already showing action After 3 hours, the krausen was already about to blowoff the starter. I got home tonight and took a hydro sample of the starter and it was already down to 1.014 after 24 hours. Crazy active yeast.
That going in your IPA?
Posted on 5/6/14 at 4:08 pm to LoneStarTiger
quote:
what would be the benefit of extending the boil on a particular beer from 60 minutes to 90 minutes?
You technically only need to boil long enough to sanitize your wort. But if you want to maximize sugar collection from the mash, you will have excess liquid to boil off to get to your desired OG.
If you are doing several hop additions then 90 minutes will give you higher IBU's vs. 60 mins for the same hop schedule.
This post was edited on 5/6/14 at 4:11 pm
Posted on 5/6/14 at 4:12 pm to LoneStarTiger
quote:
what would be the benefit of extending the boil on a particular beer from 60 minutes to 90 minutes?
Higher IBUs/hop utilization as well as a higher OG.
Posted on 5/6/14 at 4:13 pm to BMoney
bottled my watermelon wheat yesterday and took a taste, way more of a sweet taste than I was hoping for. Crossing my fingers it has a better overall flavor after its done conditioning in the bottles for another few weeks.
Also transfered my german hefeweizen from primary to carboy and it smells fantastic, cant wait to give it a try
Also transfered my german hefeweizen from primary to carboy and it smells fantastic, cant wait to give it a try
Posted on 5/6/14 at 4:13 pm to BMoney
I figured the hops utilization, but guess I always think of just using more grain/extract to get the higher OG
Page 165 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News