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Posted on 9/3/14 at 8:30 pm to Fratastic423
Thanks. It was WAY easier than I thought it would be. The only thing separating the freezer section from the fridge section was a piece of styrofoam sandwiched between 2 really thin pieces of plastic, secured by 4 screws, all located on the front panel. It had a wiring harness connected to the light bulb, the switch for the light bulb, and a piece of thick copper wire loop glued to the front panel that separated the freezer and fridge. I disconnected all the connections and made sure the fridge fired up and it did so I just bunched up the wires and zipped tied them together. Me and my son built the shelf to hold the 2 extra buckets, so bonus points for that 
Posted on 9/3/14 at 8:39 pm to TomSpanks
One more random thought, I knew I was going to have to do the conversion at some point, and the thing that pushed me over the edge was the wife. She's been very supportive of my new hobby and she's had a Halloween party in the making for the last few years and wanted me to have some homebrew ready for her party. The first batch I brewed was 5 gallons and me and a few friends killed that keg in a night, so I knew I had to up my game for a big party. I brewed up 10 gallons of Oktoberfest for the party and immediately ran out of room for more beer. The Oktoberfest will take a couple of months and I just couldn't deal with waiting that long to brew some drinkable beer so I was kind of forced to make this change. I have a Pliny the Elder Clone that I cold crashed and wanted to bring back up to semi-room temps to dry hop so my kegerator is being used for that. I tasted the Pliny clone and I seriously considered not dry hopping it, it was so good, but went ahead and stuck to the recipe. The sample was soooooo good. I love hops, so I think dry hopping can only improve it but I hope I don't ruin it
This post was edited on 9/3/14 at 8:42 pm
Posted on 9/3/14 at 9:28 pm to TomSpanks
Just racked our TropicAle on to 3 mangos and two pineapples. Along with an ounce of Citra and an Ounce of Falconer's flight just because I had it laying around.
Posted on 9/3/14 at 9:59 pm to s14suspense
I'm waiting on some figs to defrost so that I can add them to a sour that really isn't going anywhere. The fruit is still too cold to add to the beer, scared that it will drop the temp too far for the bacteria. Guess I will wait until the morning.
Posted on 9/3/14 at 10:04 pm to Fratastic423
quote:
I'm waiting on some figs to defrost so that I can add them to a sour that really isn't going anywhere. The fruit is still too cold to add to the beer, scared that it will drop the temp too far for the bacteria. Guess I will wait until the morning.
Eh. I take them out of the freezer and dunk them in Starsan then cut them up. I'm sure they're still damn near freezing.
Fermentation will still kick back up in a day or two.
Posted on 9/4/14 at 9:36 am to s14suspense
I added half of the figs this morning, ended up having to rush so didnt add the second half. May make a decision to only put in the first half. We shall wait and see.
Posted on 9/4/14 at 10:36 am to Fratastic423
quote:
I can add them to a sour that really isn't going anywhere
Not sour enough???
Just started the boil on my 'white' stout. Turned out a lot closer to gold in color. Plan on throwing in some whole coffee beans at 15 mins and some cocoa nibs and flame out.
Also found out that 1 'scoop' of rice hulls is not enough for 2lbs of flaked barley and 2lbs of flaked oats on my RIMS. Glad I keep a lot of that stuff around or that would have been a big headache.
Posted on 9/4/14 at 10:46 am to LSUGrad00
quote:
Not sour enough??
Yea not sour enough. Hasn't really progressed any in the last month or so.
Posted on 9/4/14 at 10:49 am to Fratastic423
that's frustrating...
I've heard of people adding maltodextrin during fermentation to 'feed the bugs', but I've never tried it.
I've heard of people adding maltodextrin during fermentation to 'feed the bugs', but I've never tried it.
Posted on 9/5/14 at 7:12 am to Fratastic423
quote:
Yea not sour enough
Which sour was that? What was the recipe and yeast?
Had my last Swamp Rat meeting last night. I'm once again a ronin in the homebrewing world. Looks like Nashville has a decent number of clubs. Hopefully one of them fits my personality. If not, it's not like I haven't helped start two other clubs and then skipped town.
Posted on 9/5/14 at 7:47 am to BottomlandBrew
quote:
Which sour was that? What was the recipe and yeast?
It was a saison that I pitched a starter from the dregs of a JK bottle. The pellicule has looked great for a long time in the carboy and the smell is pretty good. The flavor is lackluster at best though. I don't have a lot of faith that the beer will work itself out, even with the fruit.
On the other hand, you will have to send me your address in Nashvegas bc I will need to mail you one of the bottles that comes from the barrel sour I have going. it is really fantastic. So 1 out of 2 at the moment ain't half bad.
That does bring up a good question, what to put in the barrel next? This is the barrel with the blend you sent me (Bottomland) so 3711, Brett C, Brett L, and then the dregs of like 7 different sour beers. I had let this previous beer settle out in a carboy before moving it into the barrel, so my plan was to not rinse it out much if at all.
Posted on 9/5/14 at 8:08 am to Fratastic423
quote:
On the other hand, you will have to send me your address in Nashvegas bc I will need to mail you one of the bottles that comes from the barrel sour I have going. it is really fantastic. So 1 out of 2 at the moment ain't half bad.
Word. I know I've said for a long time I have beer for you, and I do. I am bottling my two sours next weekend (hopefully). I'll throw those two in with your other stash. I am going to have to run to BR at least once before I leave town, so I can drop it off then.
Posted on 9/5/14 at 8:09 am to BottomlandBrew
I am sure that I could be convinced to take a trip South as well.
Posted on 9/5/14 at 9:46 am to Fratastic423
Frat, some guy made a 1000 IBU beer with Isohop. LINK
Posted on 9/5/14 at 9:55 am to BottomlandBrew
quote:
I took a careful sip and I must admit I can't really describe the taste as awesome. I can describe it as shockingly revolting though.
Posted on 9/5/14 at 2:38 pm to LoneStarTiger
Getting my brew back on after work today.
Going for a Red IPA for tailgating and Oktoberfest.
Grain Bill:
5 lbs Munich
4 lbs Pale
2 lbs Red Wheat
1 lb Crystal 40
Hops:
1 oz Chinook @60
1 oz Amarillo @30
1 oz Cascade @5
1 oz Chinook, Amarillo, and Cascade dry hopped
Yeast:
Trusty old US-05
Beersmith calculates 1.070 OG, 7.22% abv, 61.2 IBU, and 11.2 SRM... it didn't have the red wheat as an option though, so I'm hoping it gives some good color.
Going for a Red IPA for tailgating and Oktoberfest.
Grain Bill:
5 lbs Munich
4 lbs Pale
2 lbs Red Wheat
1 lb Crystal 40
Hops:
1 oz Chinook @60
1 oz Amarillo @30
1 oz Cascade @5
1 oz Chinook, Amarillo, and Cascade dry hopped
Yeast:
Trusty old US-05
Beersmith calculates 1.070 OG, 7.22% abv, 61.2 IBU, and 11.2 SRM... it didn't have the red wheat as an option though, so I'm hoping it gives some good color.
Posted on 9/5/14 at 3:02 pm to LSUBoo
quote:
it didn't have the red wheat as an option though, so I'm hoping it gives some good color.
You can get red wheat in BeerSmith by downloading the Briess malt Add-on.
It doesn't look like red wheat will give you much color at all, it's only 2.3 SRM.
This post was edited on 9/5/14 at 3:08 pm
Posted on 9/5/14 at 5:51 pm to LSUGrad00
Racking my first try at a sour to a secondary with Pecan chips. Tastes nice and tart....
Posted on 9/6/14 at 6:33 am to Zappas Stache
quote:
Racking my first try at a sour to a secondary with Pecan chips.
When did you brew a sour?! Pecan chips? Interesting for sure. I'll have to schedule a tour of the brewery and get some samples.
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