re: Homebrewing: In-Process Thread

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Have you checked your hydrometer vs water to make sure it isn't cracked?

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I will check again last night because you have put doubt in my mind but I have checked it recently and it was still calibrated. I am going to feel like a jack arse if that is the problem.

However, it has not stopped getting tarter. the original plan was to add plums to the beer which i suppose would help (assuming that my hydrometer isn't accurate)

I personally do not have a pH meter but a buddy does, so i may look into seeing what the pH is currently.

Blending is always an option as well.

Update: Hydrometer is fine. Damn

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Soaking some cocoa nibs and vanilla beans in a small amount of vodka now. Going to add them to the porter I brewed last week. The concoction smells great so hopefully the beer turns out.

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I made a coconut vanilla porter. Soaked 2 1/2 beans in some buffalo trace bourbon for a week or so. The concoction smelled fantastic. However, the coconut overpowered the vanilla. Next time i'll make it 3 beans and possibly tone down the coconut. A tip, if you ever use coconut, drink the beer quickly. The coconut fades pretty quickly.
The leftover beer after the coconut faded tasted off, so i ended up dumping about 1/5th of a keg. I think the problem is i was trying to not drink so much of it to save it for a party that was a few weeks out.

Fresh, however, this was a fantastic porter. And the pre-carbonated and pre-coconut beer was fantastic as well.

As i'm continuing my 100% Brett beer education, here's a few good tips i've taken from the Milk the Funk wiki.

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There are generally two approaches to handling Brettanomyces starters. The first is to use a stir plate set to a medium-high RPM with tin foil on top of the flask for 7-8 days, cold crash for a few days, and then decant the beer before pitching the sedimented yeast.

Brettanomyces cell growth typically takes about 7-8 days to reach it's maximum growth.

Pitching around 500-600 mL of a Brettanomyces starter for 5 gallons of 1.060 SG wort will achieve a pitching rate that is similar to lager yeast pitching rates, which has been recommended for 100% Brettanomyces Fermentation.

When grown in wort, Brettanomyces will often go through a 24 hour lag phase, a growth phase, another lag phase, and a second growth phase (all within 7-8 days)

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Does anyone have a link for a good keezer/kegerator build?

Have been looking for a used or discounted freezer/fridge. Do like the idea of extra storage with the fridge.

I have found a chest freezer on Craig'slist for $150 I use for fermentation control.
My brother gave me their old fridge and I use that as a kegerator. I got my fittings and taps from keg connection. Best prices for a perlick by far. Think I got my faucet for about $40.

I've got 2 taps coming out the side and am about to add a third for sour beers. It's perfect because the sides of the fridge is insulation and the bit drills right through.

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May even find a kegerator. Just don't spend $350 on one for no reason

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Really want one like you have. Seems like it would be the perfect size.

Honestly it was probably a pretty cheep chest freezer to begin with. Can fit 3 kegs but have to have 2 ball lock style kegs and a short pin lock style keg on the hump.
It works, but is a compromise.

Yep, definitely reuse yeast cakes like Conan and lagers. 1 or 2 times no problem.