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Posted on 11/5/14 at 10:01 am to BMoney
quote:
Oh, I just pre-ordered a pound each of 2014 Amarillo, Mosaic and Simcoe hops from Label Peelers. They also have Citra and Centennial available. I still have a pound and a half of Citra in my freezer, otherwise I would have gotten some of that too.
Need to look into that. Brewed a $17 dollar beer with hops from the freezer and pitching it on a yeast cake last night.
2012 Galaxy was still smelling out of this world.
Posted on 11/5/14 at 10:03 am to LSUGrad00
quote:
FIFY
You're right about that. Hoping I can stretch my Citra by utilizing the awesome Citra/Amarillo combo.
Posted on 11/5/14 at 10:08 am to s14suspense
quote:
Need to look into that. Brewed a $17 dollar beer with hops from the freezer and pitching it on a yeast cake last night.
Nice!
Speaking of pitching on a yeast cake, I don't know if I ever posted about my experience with that. I pitched a second batch of my pumpkin porter on the yeast cake from the first batch. So, same beer. The pumpkin porter was the one I served at Brew at the Zoo, but fortunately I pulled a couple bottles off beforehand. After batch 2 was done, I tried them side-by-side with a buddy. The second batch was noticably drier and seemed thinner. I honestly forgot to check the FG of it, which was a brainfart. But I like the first batch better. I probably should have brewed an imperial version to throw on the yeast cake. Anyway, interesting experiment.
May or may not brew my coffee vanilla porter tomorrow night. The weekends are getting way busy and if I'm gonna get it done, seems like I will have to brew on a weeknight.
Posted on 11/5/14 at 10:18 am to BMoney
quote:
The second batch was noticably drier and seemed thinner. I honestly forgot to check the FG of it, which was a brainfart. But I like the first batch better. I probably should have brewed an imperial version to throw on the yeast cake. Anyway, interesting experiment.
Very interesting. OG and FGs would have been helpful but I understand not doing that.
Posted on 11/5/14 at 10:40 am to s14suspense
quote:
Very interesting. OG and FGs would have been helpful but I understand not doing that.
OG was the same for both (1.060). The first batch finished at 1.014. I wouldn't be surprised if the second one was 1.010.
Posted on 11/5/14 at 10:52 am to BMoney
quote:
OG was the same for both (1.060). The first batch finished at 1.014. I wouldn't be surprised if the second one was 1.010.
Crazy. I've been having some seemingly high FGs here recently so I wouldn't mind if this pale ale finishes dry.
Posted on 11/5/14 at 12:19 pm to BMoney
quote:
I just pre-ordered a pound each of 2014 Amarillo, Mosaic and Simcoe hops from Label Peelers.
Nice! Thanks for the heads up, going to place my order now.
Posted on 11/5/14 at 4:26 pm to rds dc
I picked up a pound each of Citra & Simcoe and envision a 100% Brett IPA and some massively dry hopped sour ale in my future.
My Brett starter took 3 days to get going this time, such a finicky yeast. I have had starters go off in 24 hrs and take as long as a week to get going.
Yes, my wort has been sitting in my garage since Sunday waiting on this starter.
ETA: Now we are rocking!
My Brett starter took 3 days to get going this time, such a finicky yeast. I have had starters go off in 24 hrs and take as long as a week to get going.
Yes, my wort has been sitting in my garage since Sunday waiting on this starter.
ETA: Now we are rocking!
This post was edited on 11/5/14 at 9:43 pm
Posted on 11/6/14 at 10:26 am to rds dc
I had an interesting morning, that I wish I had taken pictures of.
Last night, I decided I was going to put a layer of aged hops down on top of the wort in my barrel to help fight off acetobacter. In that process I managed to push my drilled stopper into the barrel
. The option I chose last night was to put the non-drilled stopper into the bung, thinking that I could just release some of the possible pressure in the morning since fermentation was pretty much finished. Pulled the stopper this morning and the barrel's contents pretty much exploded in a geyser of hops and beer. :banghead: That was a rough clean up in a suit this morning. Consequently I left it with just some foil over it.
Last night, I decided I was going to put a layer of aged hops down on top of the wort in my barrel to help fight off acetobacter. In that process I managed to push my drilled stopper into the barrel
. The option I chose last night was to put the non-drilled stopper into the bung, thinking that I could just release some of the possible pressure in the morning since fermentation was pretty much finished. Pulled the stopper this morning and the barrel's contents pretty much exploded in a geyser of hops and beer. :banghead: That was a rough clean up in a suit this morning. Consequently I left it with just some foil over it. 
Posted on 11/6/14 at 11:07 am to Fratastic423
quote:
Last night, I decided I was going to put a layer of aged hops down on top of the wort in my barrel to help fight off acetobacter. In that process I managed to push my drilled stopper into the barrel . The option I chose last night was to put the non-drilled stopper into the bung, thinking that I could just release some of the possible pressure in the morning since fermentation was pretty much finished. Pulled the stopper this morning and the barrel's contents pretty much exploded in a geyser of hops and beer.
Posted on 11/6/14 at 6:58 pm to Fratastic423
Doh! Sorry for your loss.
Posted on 11/6/14 at 8:21 pm to BottomlandBrew
Brewing my coffee vanilla porter tonight. Had my first stuck sparge, but put tubing on the ball valve and blew it unstuck.
Posted on 11/6/14 at 8:26 pm to BMoney
quote:
Brewing my coffee vanilla porter tonight. Had my first stuck sparge, but put tubing on the ball valve and blew it unstuck.
Any idea why?
Posted on 11/6/14 at 10:08 pm to s14suspense
quote:
Any idea why?
Guessing the flaked oats? That wasn't but a pound though. Maybe it was just a clogged ball valve.
Posted on 11/6/14 at 10:54 pm to BMoney
Huh. The only time I've had that issue really was the first batch we brewed. Rye IPA and I don't think the false bottom was seated all that well.
I use rice hulls sometimes though.
I use rice hulls sometimes though.
Posted on 11/6/14 at 11:48 pm to s14suspense
quote:
Huh. The only time I've had that issue really was the first batch we brewed. Rye IPA and I don't think the false bottom was seated all that well.
I use rice hulls sometimes though.
I usually do when there's anything that could affect it. Forgot I added flaked oats to this batch. Oh well, no harm done.
Learning how to become more efficient while batch sparging. Just need to drain the mash tun a lot slower. Efficiency on this one was about 74%. I designed the recipe using 65%. Not mad about that at all.
Posted on 11/7/14 at 6:55 am to BMoney
quote:
Learning how to become more efficient while batch sparging. Just need to drain the mash tun a lot slower. Efficiency on this one was about 74%. I designed the recipe using 65%. Not mad about that at all.
You do that with just the second batch or both the first and the second?
Posted on 11/7/14 at 8:57 am to s14suspense
quote:
You do that with just the second batch or both the first and the second?
Slowing both runnings down seemed to really help. I know I've gradually gotten to the point that I was draining too fast just to speed up brew day.
I'm going to bump up this recipe to an imperial version to throw on the yeast cake when it's done in a few weeks, then that one is going in the barrel.
Posted on 11/7/14 at 9:05 am to BMoney
I am going to do my club duty and brew a stout tomorrow morning to have it for the December meeting. Going to use the 6 row that I bought from Riverbend Malt House in Asheville.
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