- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 8/25/13 at 4:17 pm to s14suspense
Posted on 8/25/13 at 4:17 pm to s14suspense
Mashing in on the pumpkin pie porter. Going to have a pumpkinator in a second.
Getting a lot better at hitting mash temps with beersmith calcs. Actually taking temps from grains and mash ton helps a lot.
This post was edited on 8/25/13 at 4:18 pm
1
Posted on 8/25/13 at 4:18 pm to s14suspense
Right on the money, I take it.
Posted on 8/25/13 at 4:19 pm to BottomlandBrew
quote:
Message Posted by BottomlandBrew Right on the money, I take it.
Yes. See my ETA. The more info you put into beersmith accurately the better.
Posted on 8/26/13 at 6:27 am to rds dc
Got about 16 gallons from two mashes and did one boil yesterday. Have nearly 8 gallons of wort souring now that I will boil on Wednesday and then add it to the barrel.
Posted on 8/27/13 at 11:01 am to rds dc
My ingredients should be coming in tomorrow for my oatmeal stout.
I will be toasting some instant oats tonight in the oven, and let them air out and release any chemicals they may produce. I believe i will be brewing next sunday.
I will be toasting some instant oats tonight in the oven, and let them air out and release any chemicals they may produce. I believe i will be brewing next sunday.
Posted on 8/27/13 at 11:06 am to BugAC
quote:
I will be toasting some instant oats tonight in the oven, and let them air out and release any chemicals they may produce. I believe i will be brewing next sunday.
Interesting..
Posted on 8/27/13 at 11:08 am to rds dc
quote:
Got about 16 gallons from two mashes and did one boil yesterday. Have nearly 8 gallons of wort souring now that I will boil on Wednesday and then add it to the barrel.
Did you boil down from 16 gallons to 8 gallons?
Posted on 8/27/13 at 11:13 am to s14suspense
quote:
Interesting..
Read in radical brewing that you should toast your oats and let them sit for a week or 2, so any chemicals or reactions waft off before brew date. I will toast them and put them in a paper bag.
Posted on 8/27/13 at 1:02 pm to LSUGrad00
quote:
Did you boil down from 16 gallons to 8 gallons?
I think he split the 16 gallons and boiled 8 immediately and is letting another portion sour or something.
Posted on 8/27/13 at 1:08 pm to s14suspense
quote:
I think he split the 16 gallons and boiled 8 immediately and is letting another portion sour or something.
well that makes a lot more sense...
Posted on 8/27/13 at 3:22 pm to BottomlandBrew
quote:
I plan on brewing a shameless rip-off of this Northern Brewer kit.
I saw that one in the catalog this month. Seems interesting and I certainly don't blame you for doing that.
I broke my second hydrometer the other day so I'll be swinging by brewstock soon!
Posted on 8/27/13 at 4:15 pm to BottomlandBrew
quote:
I just found out I have Friday off, so looks like I'm brewing then. I plan on brewing a shameless rip-off of this Northern Brewer kit. Why pay $44 +shipping when I can get everything at Brewstock for $30? probably going to add some light French oak to it.
You're brewing a saison? No way!
Posted on 8/27/13 at 4:19 pm to BMoney
Hard to believe, ain't it?
Posted on 8/27/13 at 6:23 pm to Fratastic423
quote:
I also know of a full kegging kit on sale from a buddy. 2 ball lock kegs, regulator, co2 tank for 190 if anyone is interested.
Still for sale?
Posted on 8/27/13 at 8:16 pm to RolandDeschain
Unsure I sent him a message but haven't heard back
Posted on 8/27/13 at 9:11 pm to LSUGrad00
quote:
Did you boil down from 16 gallons to 8 gallons?
Now that would be old school, medievil style!
quote:
I think he split the 16 gallons and boiled 8 immediately and is letting another portion sour or something.
This. I will boil the remainder tomorrow afternoon and then let it open ferment for a couple of days before transferring it to the barrel.
I'll try to work my way through this tomorrow while doing the boil... all 4 hours!
Posted on 8/27/13 at 9:14 pm to BugAC
quote:
quote:
Interesting..
Read in radical brewing that you should toast your oats and let them sit for a week or 2, so any chemicals or reactions waft off before brew date. I will toast them and put them in a paper bag.
I've seen this mentioned before. I have been waffling between applying this technique for my pumpkin saison but might just go with untoasted oats for it.
Posted on 8/27/13 at 9:21 pm to rds dc
quote:
I'll try to work my way through this tomorrow while doing the boil... all 4 hours!
I think you'll end up wanting to finish that boil real quick. I think he talks about barely boiling at all as in a few minutes or none at all.
Very interesting listen.
ETA: the pumpkin porter has fermented much much more violently than the robust porter. Same yeast and the yeast was handled the same way. Not sure why really.
This post was edited on 8/27/13 at 9:22 pm
Posted on 8/27/13 at 9:29 pm to rds dc
Pumpkin saison sounds good. I thought about jumping on one, but I know nothing about brewing saisons yet and don't really have the room for one now anyways
Next fall, it's on
Next fall, it's on
Page 27 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News