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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 12/31/13 at 11:37 am to HurricaneDunc
Posted on 12/31/13 at 11:37 am to HurricaneDunc
quote:
Of course I've got to buy a 5 gallon kettle now so that adds some cost.
5 gallon is too small to do full boils. Get at least a 7.5 gallon and a 10 gallon is really what I recommend. Just get an inexpensive aluminum kettle at Academy Sports. I have been using a 40 quart (9.5 gallon) aluminum kettle from Academy for years. You can drill it out and install a weldless drain valve pretty easily.
1
Posted on 12/31/13 at 1:34 pm to Zappas Stache
Any disadvantages with aluminum? Everything I read seems to recommend stainless.
Posted on 12/31/13 at 1:51 pm to HurricaneDunc
quote:
Any disadvantages with aluminum? Everything I read seems to recommend stainless.
Not that i know of. I used aluminum before buying my stainless. Didn't really take away from anything. I do hear, though, that stainless conducts heat better and leads to less scorching. But i've never scorched wort before in my life on either pots.
Posted on 12/31/13 at 2:07 pm to BugAC
quote:
Not that i know of.
You get discoloration on the inside of the pot. But it doesn't affect the beer.
Posted on 12/31/13 at 2:33 pm to BugAC
I suck at coming up with names and labels, so no
Took me forever to settle on Crosscut Brewing and the simple saw logo I use
Took me forever to settle on Crosscut Brewing and the simple saw logo I use
Posted on 12/31/13 at 2:38 pm to LoneStarTiger
Wanting to possibly add some hazelnut or almond to a recipe. What would be the best practice to yield the best results? If any.
Thanks!
Thanks!
Posted on 12/31/13 at 8:30 pm to LSURoss
I'd think roasted and then chopped/ground would work best
Probably in the boil too, to extract the oils, for the flavor
Or look into extracts
Probably in the boil too, to extract the oils, for the flavor
Or look into extracts
Posted on 1/1/14 at 10:10 am to BugAC
quote:
General Beer Question: Does anyone else keep a notepad or a word file for potential beer names, brewery ideas?
I run out of things to think about sometimes while out running and have turned to thinking about this
I would aim to be more like a winery than a brewery. I wouldn't worry about fancy names and what not and focus on vintages. Probably only do 3 or 4 different things and barrel age everything but there would be no guarantee that one years bottling would taste the same as the previous year. Maybe do some special releases or blendings.
Posted on 1/1/14 at 10:18 am to rds dc
I'm going to try and squeeze in bottling my rye pear saison today between the LSU game and taking down all the Christmas lights and tree.
My 100% brett pale ale is coming along nicely and I'll probably let it go for another week before transferring to dry hop with 3 ozs of Simcoe. Then I'll use the yeast cake from that to brew another batch of 100% brett wheat. I'm leaning towards doing a 100% brett strawberry wheat that would be ready for drinking in the early spring.
My 100% brett pale ale is coming along nicely and I'll probably let it go for another week before transferring to dry hop with 3 ozs of Simcoe. Then I'll use the yeast cake from that to brew another batch of 100% brett wheat. I'm leaning towards doing a 100% brett strawberry wheat that would be ready for drinking in the early spring.
Posted on 1/1/14 at 12:23 pm to rds dc
Rye pear saison 
What part of the process did you introduce the pear?
What part of the process did you introduce the pear?
Posted on 1/1/14 at 12:45 pm to rds dc
I've been playing with a recipe using s14's grapefruit RyePA grain bill and basing my hop schedule loosely off his and a zombie dust clone, but using what hops I already have on hand plus some Citra
This is the fun part of brewing
After having a few, I am pretty happy with how my breakfast stout turned out. Could be a little bigger, but I don't really mind that it's only 4.3%
This is the fun part of brewing
After having a few, I am pretty happy with how my breakfast stout turned out. Could be a little bigger, but I don't really mind that it's only 4.3%
This post was edited on 1/1/14 at 12:46 pm
Posted on 1/1/14 at 9:40 pm to rds dc
Got my rye pear saison bottled and am very pleased with it. I would even say that it turned out better than my sour saison. It had a crazy strong pellicle on it, I was actually nervous about taking a sip of it
Posted on 1/1/14 at 9:43 pm to LSURoss
quote:
What part of the process did you introduce the pear?
I did an open fermentation at 88 - 92 for about a week. I cooled it down to about 68 and added the pears when transferring to secondary. The purpose of cooling it down was to slow down the saison yeast and let the brett yeast be the primary yeast to work on the pears. I left it in secondary with the pears for a couple of months.
This post was edited on 1/1/14 at 9:45 pm
Posted on 1/1/14 at 9:50 pm to rds dc
Big homebrew day for me. Brewed my very first all grain batch, which will be a coffee porter. Seemed to go pretty well. Gotta figure out how to get the mash temp up to where it needs to be without a fire drill. Had to boil water and add to the mash to get it up to temp. But managed to get 7 gallons in the brew pot, and 5 1/2 in the fermenter, while hitting my anticipated OG of 1.068. Pitched my yeast starter from a couple nights ago.
Also kegged a double IPA and cleaned a couple kegs between all the breaks in brewing. Cleanup was a bitch. I'm wiped.
Started right after the LSU game ended. Whew!
Also kegged a double IPA and cleaned a couple kegs between all the breaks in brewing. Cleanup was a bitch. I'm wiped.
Started right after the LSU game ended. Whew!
Posted on 1/1/14 at 9:56 pm to BMoney
quote:
Started right after the LSU game ended. Whew!
Where are the pictures
Posted on 1/1/14 at 9:59 pm to BMoney
I need to brew to get the clock started on getting a keg fridge
Posted on 1/1/14 at 10:02 pm to rds dc
quote:
Where are the pictures
frick that. Maybe one day when I don't brew in the dark.
Posted on 1/1/14 at 10:08 pm to LoneStarTiger
quote:
I need to brew to get the clock started on getting a keg fridge
Posted on 1/1/14 at 10:09 pm to rds dc
And there's already bubbling in the blowoff tube. 
Posted on 1/1/14 at 10:13 pm to BMoney
quote:
And there's already bubbling in the blowoff tube
And that is why I love starters
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