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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 12/14/13 at 8:32 am to LSURoss
Posted on 12/14/13 at 8:32 am to LSURoss
Blackberries are on sale for $1.00 per 6 ozs today 
I'm thinking those will go nicely with this 100% brett baltic porter. Anyone brew with blackberries before? I'm thinking 1 lbs per gallon?
I'm thinking those will go nicely with this 100% brett baltic porter. Anyone brew with blackberries before? I'm thinking 1 lbs per gallon? 
1
Posted on 12/14/13 at 8:40 am to rds dc
All sites I've read say 1lb fruit per gallon.
Posted on 12/14/13 at 10:23 am to LSURoss
Made a press of cold brewed coffee last night, will add to my breakfast stout tonight them bottle tomorrow
May as well pull a sample to taste while I have it open, too
May as well pull a sample to taste while I have it open, too
Posted on 12/14/13 at 11:11 am to LoneStarTiger
Question about pilsner:
Making a pilsner next week and I am getting conflicting opinions.
Do I transport beer/wort to a another container and remove trub for secondary fermentation, or leave everything as is in the same vessel and just lower temp as recipe calls for?
Recipe directions:
Primary: 12 days at 3.9C increase to 8.9C
Secondary: 40 days at 0.6C
What do y'all thihk?
TIA
Making a pilsner next week and I am getting conflicting opinions.
Do I transport beer/wort to a another container and remove trub for secondary fermentation, or leave everything as is in the same vessel and just lower temp as recipe calls for?
Recipe directions:
Primary: 12 days at 3.9C increase to 8.9C
Secondary: 40 days at 0.6C
What do y'all thihk?
TIA
Posted on 12/14/13 at 12:29 pm to chity
I'd transfer after the diacetyl rest. Just less you have to worry about stirring up when you go to bottle/keg.
Posted on 12/14/13 at 4:03 pm to BottomlandBrew
Bout to add the hops and start my boil in a vanilla porter. Finally!!
Posted on 12/14/13 at 7:56 pm to LSURoss
Pulled a sample from my breakfast stout just before adding coffee. It fermented down only to 1.019, which really is ok for a sweet stout, but it only started at 1.052, so it will be 4.3%. Should be nice for early drinking
Posted on 12/16/13 at 8:47 am to LSURoss
I moved my most recent IPA to secondary this weekend. I put half in a fermenter on its own and I put the other half in a fermenter with a cut up pineapple.
A day later I saw the pineapple IPA start to re bubble out of the airlock. Can't wait to see the difference between the two. Will be a fun experiment to see the difference the fruit will add to the same batch beer.
A day later I saw the pineapple IPA start to re bubble out of the airlock. Can't wait to see the difference between the two. Will be a fun experiment to see the difference the fruit will add to the same batch beer.
Posted on 12/16/13 at 8:50 am to SouthOfSouth
Finally had the Wit last night. Solid beer, and the wife enjoyed it as well. 
Posted on 12/16/13 at 8:53 am to Drew Orleans
quote:
Finally had the Wit last night. Solid beer, and the wife enjoyed it as well
Next time I'll use half the corriander, but still was a good one.
Im super pumped about my Black Ale. It's been fermenting for a week now and I still have airlock action... First time I've actually fermented at the appropriate temperature and it shows.
These also came in... Gonna be Christmas gifts to alot of my people.
This post was edited on 12/16/13 at 8:55 am
Posted on 12/16/13 at 8:54 am to LoneStarTiger
I've run out of brewing ambition. I'd like to make another batch of pale ale, but can't imagine spending as much time as it takes to make a batch on it any time soon.
I hope a break from it during the holidays will renew my interest
I hope a break from it during the holidays will renew my interest
Posted on 12/16/13 at 8:55 am to SouthOfSouth
My Christmas IPA came out pretty good.
Pine, berries, and slight citrus in the end.
Pine, berries, and slight citrus in the end.
Posted on 12/16/13 at 8:56 am to LoneStarTiger
quote:
I've run out of brewing ambition. I'd like to make another batch of pale ale, but can't imagine spending as much time as it takes to make a batch on it any time soon.
I took a three week hiatus because of this. I got excited again when I added a new piece of equipment, but you can also get excited again with a new recipe or new style.
Posted on 12/16/13 at 8:57 am to BugAC
quote:
BugAC
Label looks incredible and the redness of that beer is quite festive.
Posted on 12/16/13 at 8:57 am to SouthOfSouth
Freaking awesome...
Posted on 12/16/13 at 9:07 am to SouthOfSouth
quote:
Label looks incredible
Thanks. But i can't take all the credit. I use grogtag. And use their templates with pictures i find, and with the verbiage i want on the beer.
quote:
and the redness of that beer is quite festive
That was the goal. It'll look better after it clears up a bit in a few weeks.
My only problem with the beer, is i wish it was more bitter. This is the batch i had a huge amount of boil off and had to top off with 1 gallon of water. So my utilization isn't as great as it should have been. Still a really good beer.
This post was edited on 12/16/13 at 9:09 am
Posted on 12/16/13 at 9:13 am to BugAC
quote:
grogtag
Just looking at this..... WOW. looks much easier than paint. haha. I'm gonna look into it.
Posted on 12/16/13 at 9:15 am to SouthOfSouth
quote:
looks much easier than paint. haha. I'm gonna look into it.
yeah. Most of the templates you can substitute in your own uploaded picture. And you can edit all of the text. It's pretty easy. However, it's about $20 for 24 labels. Definitely not an every brew sort of thing.
Posted on 12/16/13 at 9:18 am to BugAC
quote:
Most of the templates you can substitute in your own uploaded picture. And you can edit all of the text. It's pretty easy. However, it's about $20 for 24 labels. Definitely not an every brew sort of thing.
Yea. Would have been good for Christmas presents. I did my coozies instead of actual beer but Im gonna give away some of my Stouts I recently made. I just like them too much to give it all away as presents.
Posted on 12/16/13 at 9:19 am to BugAC
quote:
BugAC
Still wanna steal a recipe off you... Give us something interesting in the recipe thread bruh.
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