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Started By
Message
1
Posted on 10/1/13 at 9:03 pm to Fratastic423
Apfelwein time!
Round up an empty glass jug, cheap apple juice ($2.50 worth), some brown sugar, champagne yeast, and a bit of yeast nutrient
Dissolve brown sugar and yeast nutrient in a bit of juice
Sanitize everything to the max!
Start combining everything in your jug
Stash away in a cool dark place for a month or so and then bottle and enjoy
Round up an empty glass jug, cheap apple juice ($2.50 worth), some brown sugar, champagne yeast, and a bit of yeast nutrient
Dissolve brown sugar and yeast nutrient in a bit of juice
Sanitize everything to the max!
Start combining everything in your jug
Stash away in a cool dark place for a month or so and then bottle and enjoy
Posted on 10/1/13 at 9:12 pm to LoneStarTiger
quote:
I have asked before but will again anyways, do you use separate equipment when using Brett?
I'll defer to Bottomland but will add a few thoughts on this topic. Based on my fine education from LSU in microbiology and chemistry (this is where I pimp my masters!), Brett is no more likely to survive proper sanitation than any other yeast. I have seen some research that suggest that Brett can get deeper into cracks and scratches than other yeast but this really shouldn't be an issue unless you are working with wood or have really deep scratches in stuff or very porous stuff.
If you are really concerned do your Brett fermentations in glass. You can then get a separate set of hosing, rubber seals, etc but that is all cheap stuff and not really a big deal to have duplicates of.
This post was edited on 10/1/13 at 9:14 pm
Posted on 10/1/13 at 10:33 pm to rds dc
quote:
If you are really concerned do your Brett fermentations in glass. You can then get a separate set of hosing, rubber seals, etc but that is all cheap stuff and not really a big deal to have duplicates of.
Was think that I would do just that, use a glass carboy and what not, but then I started thinking about the bottling equipment.
Then I figured "frick it, stop worrying and just do it"
Now I just need to learn when and how to use it
This post was edited on 10/1/13 at 10:34 pm
Posted on 10/1/13 at 10:42 pm to LoneStarTiger
quote:
Then I figured "frick it, stop worrying and just do it"
I did that a couple years back. Never had a cross contamination and I don't keep separate equipment. Knock on wood.
Posted on 10/2/13 at 8:49 pm to rds dc
My Apfelwein took off like a jet engine yesterday evening and is still going strong.
I'm going to pull 5 gallons out of my 15 gallon perpetuum barrel for dry hopping. Then on Friday the plan is to brew 6 gallons of lambic base beer to top off the perpetuum.
I'm going to pull 5 gallons out of my 15 gallon perpetuum barrel for dry hopping. Then on Friday the plan is to brew 6 gallons of lambic base beer to top off the perpetuum.
Posted on 10/2/13 at 10:47 pm to rds dc
Pulled a sample of my pumpkin porter tonight. Gravity was spot on (1.016) and there was enough pumpkin and spice flavor to know it was there without being overpowering. Very pleased with it so far. Will keg tomorrow.
Posted on 10/3/13 at 6:57 am to BMoney
Had my first taste of an Amber I did a month ago. Not very pleased. I think I am fermenting at too high a temperature. I'm gonna start fermenting in my beer fridge.
Posted on 10/3/13 at 7:04 am to SouthOfSouth
Bummer. What isn't pleasing about it?
Posted on 10/3/13 at 7:39 am to SouthOfSouth
quote:
I'm gonna start fermenting in my beer fridge.
Might be a trick to do. I would think you'd want to keep your beer at about 45degs while if you ferment an ale yeast that low, they'll all be taking naps within a day and you'll end up with a fermenter full of sweet water.
Posted on 10/3/13 at 8:19 am to SouthOfSouth
quote:
I think I am fermenting at too high a temperature. I'm gonna start fermenting in my beer fridge.
Fermenting without temperature control can be difficult in the Louisiana summer. Things should get much easier in the next month or so.
Next time try putting your carboy/bucket in a cooler full of water and ice bottles while it ferments. Like Boudreaux35 pointed out a fridge without a temp controller will probably be too cold for ale yeast.
This post was edited on 10/3/13 at 8:20 am
Posted on 10/3/13 at 8:29 am to LSUGrad00
quote:
Next time try putting your carboy/bucket in a cooler full of water and ice bottles while it ferments
This works great and is super easy. I used this technique this summer and did all of my fermentations in my garage in Texas. I used an empty storage bin and frozen gallon jugs.
Posted on 10/3/13 at 2:21 pm to Fratastic423
quote:
Fratastic423
Another question about brewing inside on a natural gas stove. Does it smell up the house? The wife wouldn't be very happy with me if i brewed inside and the house smelled like a foot.
I will be experimenting with about 6 gallons of water today and see how long it comes to a boil on my stove.
Posted on 10/3/13 at 2:32 pm to BugAC
quote:
Another question about brewing inside on a natural gas stove. Does it smell up the house? The wife wouldn't be very happy with me if i brewed inside and the house smelled like a foot.
In a word, yes.
I've been banished outside by the wife and kids. That's fine with me. I like being outside anyway. I sit inside all day at work.
Posted on 10/3/13 at 2:36 pm to BMoney
quote:
I like being outside anyway. I sit inside all day at work.
Normally i don't care. But with the tropical storm forming, i don't want to push back my brew date any further. I plan on brewing either saturday or sunday.
This post was edited on 10/3/13 at 2:37 pm
Posted on 10/3/13 at 2:42 pm to BMoney
quote:
In a word, yes.
I've been banished outside by the wife and kids.
Same here
I was able to sneak in an indoor mash today, since everyone was at school. 
Posted on 10/3/13 at 3:29 pm to rds dc
I primed my beers and have them in the closet to carbonate. About how long before I can cool one down and try it? I'm not very patient 
Posted on 10/3/13 at 3:40 pm to LSURoss
quote:
About how long before I can cool one down and try it? I'm not very patient
Right now
but I typically wait at least a week before the first try and then try one each week until it gets to the go zone. I think a basic rule of thumb is to wait about 3 weeks.Posted on 10/3/13 at 3:43 pm to rds dc
I pured a little sip when bottling and it had nice flavor. Ready to drink!!!
On to other things. If I want to all grain a saison is there any additional equipment I will need besides this?
If so, can anyone recommend a nice saison kit?
Thanks!
On to other things. If I want to all grain a saison is there any additional equipment I will need besides this?
If so, can anyone recommend a nice saison kit?
Thanks!
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