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re: Homebrewing: In-Process Thread
Posted on 5/14/14 at 10:16 am to SouthOfSouth
Posted on 5/14/14 at 10:16 am to SouthOfSouth
The wheat I am making on Friday is 50/50 Wheat and Pilsner. 4.5 lb a piece. Nothing fancy at all.
1
Posted on 5/14/14 at 10:16 am to SouthOfSouth
Thanks, I'm about half way done gathering materials for my 3-tier. My wife is wondering why it's taken me so long, but almost enjoy the pursuit of tracking down items instead of just buying them. This this is going to be a Frankenstein rig, but it will def. be 100% original. 
Posted on 5/14/14 at 10:34 am to rds dc
quote:
I'm going to do a Brett strawberry wheat for a trip to Florida this summer. Anyone got any good base wheat beer recipes?
Brewed a passionfruit green tea wheat last night.
4.5 lbs Belgian Pilsner
4.5 lbs White Wheat
1 lb rice hulls
1 oz Tettnang at 60
WLP 320
Added the tea at flameout and whirlpooled for 5 minutes before chilling.
Posted on 5/14/14 at 10:46 am to BMoney
quote:
BMoney
What do you know, that is the beer I plan to brew on Friday. May not add the tea though. And I have Wyeast yeast rather than white labs.
Posted on 5/14/14 at 11:14 am to SouthOfSouth
quote:
If you get something like this, the thermometer can go into the mash tun and you can still close the lid. That's what I use.
I used that one first starting out and found it to be inaccurate.
I liked everything else about it besides that.
Posted on 5/14/14 at 11:22 am to s14suspense
What do you use now?
Posted on 5/14/14 at 11:24 am to LSURoss
You could probably install a weldless stainless into the side of a mash tun.
Posted on 5/14/14 at 11:27 am to Fratastic423
quote:
What do you know, that is the beer I plan to brew on Friday. May not add the tea though. And I have Wyeast yeast rather than white labs.
Gotta have it ready for May 31st, so it's an easy and quick brew. Brew day was so easy. It was almost boring.
Posted on 5/14/14 at 11:45 am to LSURoss
LINK
This one.
I only do Single infusion mashes at the moment so I use this thermometer for the whole brewing process.
I only check the temp on the mash 2-3 times. Once in the beginning to make sure I hit my target and once towards the end just because.
Great and cheap little thermometer though.
Most important part though is that you can calibrate it.
This one.
I only do Single infusion mashes at the moment so I use this thermometer for the whole brewing process.
I only check the temp on the mash 2-3 times. Once in the beginning to make sure I hit my target and once towards the end just because.
Great and cheap little thermometer though.
Most important part though is that you can calibrate it.
This post was edited on 5/14/14 at 11:47 am
Posted on 5/14/14 at 1:00 pm to BMoney
quote:
Gotta have it ready for May 31st
As do I
I was thinking of shortening everything down. Take the mash down to 30-45 mins and the boil down as well, just add a few more hops. Get in and out real quick.
Posted on 5/14/14 at 1:07 pm to Fratastic423
hey where do yall buy yalls food grade tubing, locally, for transfers and keg lines?
Posted on 5/14/14 at 1:12 pm to CarRamrod
LA Homebrew is carrying the silicon tubing now as well as the normal vinyl.
Posted on 5/14/14 at 1:23 pm to Fratastic423
quote:
Take the mash down to 30-45 mins and the boil down as well, just add a few more hops.
You don't worry about DMS with pils and a short boil?
Posted on 5/14/14 at 1:29 pm to LSUGrad00
I'm sure I should worry about that then. Hadn't really thought it through yet.
Side note, apparently if we are going to participate in the Friday night portion of WYES we have to serve our beer on CCH's system. Not sure how I feel about that.
Side note, apparently if we are going to participate in the Friday night portion of WYES we have to serve our beer on CCH's system. Not sure how I feel about that.
Posted on 5/14/14 at 1:36 pm to Fratastic423
quote:
we have to serve our beer on CCH's system
Wait, what??
I feel like WYES is becoming a bigger pain in the arse than it's worth.
Posted on 5/14/14 at 1:41 pm to LSUGrad00
Yea the email I just got said that there were too many homebrews for Friday and they didn't have the space (which I know isn't true, bc there was plenty of space last year). so CCH has graciously offered for everyone to use their system and to make signs for each one of us.
Posted on 5/14/14 at 1:45 pm to Fratastic423
that's crazy...
Posted on 5/14/14 at 3:51 pm to LSUGrad00
Boiled my kettle soured Berliner Weisse today. After 36 hours at 110F the wort was already really sour. I can't imagine leaving this to sour for 72 hours like some people do.
Due to a BeerSmith SNAFU I had alter my hop additions (7 IBUs of Liberty @ 15 mins) and do a short 15 minute boil.
The wort going into the carboy is already pretty tart so I imagine it will be mighty puckering once the sacro takes ferments out the rest of the available sugars.
Due to a BeerSmith SNAFU I had alter my hop additions (7 IBUs of Liberty @ 15 mins) and do a short 15 minute boil.
The wort going into the carboy is already pretty tart so I imagine it will be mighty puckering once the sacro takes ferments out the rest of the available sugars.
Posted on 5/14/14 at 4:12 pm to LSUGrad00
quote:
Boiled my kettle soured Berliner Weisse today.
Why is it every time I read this thread it seems like you're making another BW?
Posted on 5/14/14 at 4:21 pm to BMoney
quote:
Why is it every time I read this thread it seems like you're making another BW?
Now that I think of it, my last four beers were all kettle soured (3 Berliner Weisse and 1 Gose).
Our club style of the month in June is BW. I brewed a few different BWs all with the lacto before the boil.
The Gose is for WYES.
After WYES I'll brew my annual big sour and then it's back to the hops.
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