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re: Homebrewing: In-Process Thread
Posted on 2/3/15 at 10:11 pm to rds dc
Posted on 2/3/15 at 10:11 pm to rds dc
Brewing is an exact and precise science!
Except when it ain't.
I'm really not sure how much mine actually boiled. It got to a boil, and I went inside and bathed and played with the baby, and at 45 minutes when I went to add in the brown sugar, the bottle had frozen up. It was still going, but not quite hard enough to boil. I hooked up another bottle and it immediately went to a boil, so it was probably hot enough anyways.
Except when it ain't.
I'm really not sure how much mine actually boiled. It got to a boil, and I went inside and bathed and played with the baby, and at 45 minutes when I went to add in the brown sugar, the bottle had frozen up. It was still going, but not quite hard enough to boil. I hooked up another bottle and it immediately went to a boil, so it was probably hot enough anyways.
This post was edited on 2/3/15 at 10:15 pm
1
Posted on 2/3/15 at 10:21 pm to LoneStarTiger
quote:
I went inside and bathed
Did you have a glass of wine too?
Posted on 2/3/15 at 10:23 pm to BMoney
yes, it went well with the scented candles
Posted on 2/3/15 at 10:28 pm to LoneStarTiger
quote:
yes, it went well with the scented candles
Taking brewing to the next level, not that there is anything wrong with that.
Posted on 2/4/15 at 5:48 am to rds dc
quote:
Anyone want to boil my wort for me? It's been sitting in my garage since Saturday...
Good God man. Boil that wort. I bet it's getting pretty ripe.
Posted on 2/4/15 at 6:20 am to BottomlandBrew
No airlock activity yet
Bummer
Bummer
Posted on 2/4/15 at 11:34 am to LoneStarTiger
quote:
No airlock activity yet
Starter + Stir Plate = $
Incredibly quick start to a ferment. 2 hours.
Posted on 2/4/15 at 11:40 am to BugAC
or in this case
no airlock activity the next morning
quote:
Starter + Stir Plate =
no airlock activity the next morning
Posted on 2/4/15 at 11:53 am to BugAC
quote:
Incredibly quick start to a ferment. 2 hours.
Geez, I never see airlock activity this quickly unless I'm pitching yeast from a previous batch.
Building from a smack pack with a stir plate and starter. I almost always have a lag time between 12-24 hours before I see airlock activity.
Posted on 2/4/15 at 3:43 pm to LSUGrad00
Registered Brasseurs for Zapp's today 
Ready for another great festival.
Ready for another great festival.
Posted on 2/4/15 at 4:26 pm to LSUGrad00
We are bubbling away beautifully now
Posted on 2/4/15 at 6:03 pm to LoneStarTiger
I was about to bottle today but just realized I have no bottles . Anyone know where I can get some bottles? I can do amazon 2 day shipping and have it by Friday but if there's a place around BR that's cheaper than $16 for 20 or so bottles that'd be nice.
. Anyone know where I can get some bottles? I can do amazon 2 day shipping and have it by Friday but if there's a place around BR that's cheaper than $16 for 20 or so bottles that'd be nice.Posted on 2/4/15 at 6:07 pm to CuseTiger
Go check La Homebrew at LAHomebrew.com
Posted on 2/4/15 at 6:08 pm to CuseTiger
quote:
if there's a place around BR that's cheaper than $16 for 20 or so bottles that'd be nice.
LAHomebrew has them; $13 a case.
Posted on 2/4/15 at 6:20 pm to s14suspense
Great, thanks y'all 
Posted on 2/4/15 at 10:09 pm to BottomlandBrew
quote:
Good God man. Boil that wort. I bet it's getting pretty ripe.
Finally got around to that today, it wasn't too off smelling
went with FWH and only a 20 min boil
then pitched on a Brett cake that has been hanging out in the garage for about a month
Posted on 2/5/15 at 7:09 am to rds dc
quote:
rds dc
How long do you "ferment" your sour beers? I've read that it takes anywhere from 6 months - 1 year before you bottle depending on how tart you want it.
Could you also give me a run down on the flavor profiles of each bacteria and what they impart? I'm interested in doing a sour one day.
Posted on 2/5/15 at 8:35 am to BugAC
I don't know RD's methods, but I'll say that time depends on the combination of yeast (sacc, brett, both, none?) and bacteria (lacto, pedio, acteo 
) and method (sour mash, mixed fermenation) that you are using...
both 'American Sours' and 'Wild Brews' have a ton of information and are excellent resources for non-saccharomyces brewing.
) and method (sour mash, mixed fermenation) that you are using... both 'American Sours' and 'Wild Brews' have a ton of information and are excellent resources for non-saccharomyces brewing.
Posted on 2/5/15 at 8:37 am to LSUGrad00
Yeah, you can brew a berliner weisse or gose in a week or two with the right technique. Likewise, you can brew a geuze and have some aging for 3+ years.
Posted on 2/5/15 at 12:01 pm to LSUGrad00
quote:
Geez, I never see airlock activity this quickly unless I'm pitching yeast from a previous batch.
Building from a smack pack with a stir plate and starter. I almost always have a lag time between 12-24 hours before I see airlock activity.
I was bubbling away in 2 hours. Granted my fermwrap was heating up the ferment to 81 before i noticed what was going on.
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