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re: Homebrewing: In-Process Thread
Posted on 6/17/14 at 6:12 pm to s14suspense
Posted on 6/17/14 at 6:12 pm to s14suspense
My BW has fermented down to 1.007 and looks like lemonade, and is about that sour. Not a bad beer.
0
Posted on 6/18/14 at 2:10 pm to BugAC
Anyone ever seen these before? They are the inside of a southern star keg. I haven't tinkered with them yet, but I wonder if they can be reused. Any ideas?
Posted on 6/18/14 at 9:06 pm to LSURoss
Nobody? 
Posted on 6/18/14 at 11:20 pm to LSURoss
Not I.
Posted on 6/19/14 at 6:46 am to LSURoss
Think I've heard of them but I'm not sure if they're reusable.
Posted on 6/19/14 at 7:40 am to s14suspense
I couldn't get the collar off last night so now I'm looking at a way to maybe them as fermenters. I don't wanna throw them away though 
Posted on 6/19/14 at 7:45 am to LSURoss
Are they just plastic sanke kegs/bladders?
Posted on 6/19/14 at 7:53 am to Fratastic423
Yeah.
Posted on 6/19/14 at 8:02 am to LSURoss
I've only seen one and it was in pieces... (keg blew up)
I believe they are made of the same type of plastic as better bottles. Don't see why they couldn't be used as fermentation vesse l.
I believe they are made of the same type of plastic as better bottles. Don't see why they couldn't be used as fermentation vesse l.
Posted on 6/19/14 at 8:10 am to LSUGrad00
That's what I was thinking as well, but I just need to find a way to get the collar off w/o breaking it. Gonna start googling around and see what I can find
Posted on 6/19/14 at 8:14 am to LSURoss
Is that a sanke connection on the top?
May be easier (more sanitary) to use the existing connection than chop it off and put a new one on.
May be easier (more sanitary) to use the existing connection than chop it off and put a new one on.
Posted on 6/19/14 at 8:24 am to LSUGrad00
Yea, my recommendation would be to just hook up a sanke coupler and just pump cleaner then beer into it.
Posted on 6/19/14 at 8:28 am to LSURoss
Just be careful with those things. Not be all negative nancy, but plastic kegs can and have killed people, granted those kegs were shown to have exceeded the relatively high PSI rating. Use caution if there's no pressure relief valve.
Posted on 6/19/14 at 8:40 am to BottomlandBrew
quote:
Not be all negative nancy, but plastic kegs can and have killed people,
Seen/herd this first hand... CRAZY!!!
Posted on 6/19/14 at 8:45 am to LSUGrad00
tonight I'm going to clean my empty keg and cold crash my BW to keg it tomorrow. I think it's going to be better than my first all-grain batch, but that ain't saying much. I had a pour of it last night and just about decided I need to dump that keg. I don't have anything ready to fill it though, so no need to do it just yet. After our vacation I will make a saison, and then it will be on the clock.
The BW should last into or even through August, so I will be ready to brew again way before it cools off enough to make my porter. Should probably go ahead with another pale ale or IPA at that point, maybe give a shot at converting the rye ipa recipe I used to all-grain. I really liked that beer.
The BW should last into or even through August, so I will be ready to brew again way before it cools off enough to make my porter. Should probably go ahead with another pale ale or IPA at that point, maybe give a shot at converting the rye ipa recipe I used to all-grain. I really liked that beer.
Posted on 6/19/14 at 8:51 am to LoneStarTiger
quote:
I will make a saison
You're damn right you will
Client-willing, I'm brewing a fairly basic saison tomorrow. Going to be around 1.045 and fermented with the Dupont strain and possibly finished with 3711 if things get bad. I'll be fermenting it in the brew kettle in my outside shed. Hopefully it come out alright. Most of my recent experiments have not been very successful.
I checked in on my two sours last night. The Tart of Darkness clone is shaping up nicely in its whiskey barrel. Getting some decent tartness to it. My Boxer's Revenge dregs sour is getting nice and funky. There is a little touch of sourness, but the brett seems to be dominating at this point. Both are 6 months in.
Posted on 6/19/14 at 8:52 am to BottomlandBrew
quote:
I checked in on my two sours last night. The Tart of Darkness clone is shaping up nicely in its whiskey barrel. Getting some decent tartness to it. My Boxer's Revenge dregs sour is getting nice and funky. There is a little touch of sourness, but the brett seems to be dominating at this point. Both are 6 months in.
What temps do you keep these two at?
Posted on 6/19/14 at 8:55 am to Fratastic423
Room temp of my back room. In the winter it was around 62. It's now averaging about 76 these days.
Posted on 6/19/14 at 8:59 am to BottomlandBrew
Okay, so not really that warm then? Hmm
Posted on 6/19/14 at 9:14 am to BottomlandBrew
quote:
You're damn right you will
Here is what I plan to roll with, how's it look?
11.5 lb Pilsner
1.5 lb Vienna
1 lb Rye
.5 lb Acid
.5 lb Caramunich
Mash 75 minutes
Boil 60
use Amarillo hops @ 60, 20, and 5 for 28 IBUs
use WLP568 Belgian style saison yeast - will be fermenting around 75 degrees, but I can put it where it will stay 80-85 if needed
dry hop with an ounce of citra
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 28.2 IBUs
Est Color: 6.7 SRM
This post was edited on 6/19/14 at 9:16 am
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