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re: Homebrewing Thread: Volume II
Posted on 9/12/17 at 8:47 am to BMoney
Posted on 9/12/17 at 8:47 am to BMoney
quote:
Nothing like checking on your homebrew right before you go have a baby, huh?
Lol, no kidding. We weren't due until Friday. I cold steeped some coffee for my stout, and messed with my sours. Went see the new mike. Got back home, and the wife started feeling bad. 6 hours later we have a baby boy. Going to get trickier brewing with 2 boys running around the house.
0
Posted on 9/12/17 at 9:09 am to BugAC
quote:
Id transfer to another keg if you are not bottling so you aren't sucking up trub or yeast into your serving keg.
first pour should take care of that
Posted on 9/12/17 at 9:28 am to LoneStarTiger
quote:
first pour should take care of that
True. Though you may have some stuff floating in your glass after.
Also, racking off the keg, you get to reuse those microbes for more sour beer.
Posted on 9/12/17 at 9:38 am to BugAC
quote:
Also, racking off the keg, you get to reuse those microbes for more sour beer.
make your first pour into a sanitized jar.
Posted on 9/12/17 at 9:47 am to LoneStarTiger
The sky is blue.
Posted on 9/12/17 at 9:50 am to BugAC
quote:
The sky is blue.
oh frick off.
Posted on 9/12/17 at 10:04 am to LoneStarTiger
quote:
oh frick off
Posted on 9/12/17 at 3:04 pm to BugAC
I might transfer my first long age into a keg. it tastes great as of now. been 5 months, and it is a little tart.
Posted on 9/12/17 at 3:50 pm to CarRamrod
Get you some oak spirals. For medium toast French oak, 3 weeks imparts some good oak tannins. Milk the funk wiki has some good info on wood.
Posted on 9/13/17 at 8:19 am to BugAC
Making a Rosemary Chinook IPA, any input as to how much Rosemary to put in (thinking at flameout) for a 5 gallon batch? Dried vs. Fresh?
Posted on 9/13/17 at 8:24 am to BigOrangeVols
quote:
Making a Rosemary Chinook IPA, any input as to how much Rosemary to put in (thinking at flameout) for a 5 gallon batch? Dried vs. Fresh?
Calling LSUBoo. He's done a bunch of versions of a Rosemary IPA. I'll see if I can get him to chime in.
Posted on 9/14/17 at 8:27 am to BMoney
Hopefully he sees this
Posted on 9/14/17 at 11:56 am to BigOrangeVols
Can't remember if I mentioned on here, but I am selling a couple keggles. If you are interested let me know and I can give you more info.
Posted on 9/14/17 at 7:39 pm to Bleed P&G
quote:
When your beer is finished, to you transfer it to a different keg for serving or serve from the same keg?
I've done both. More so just straight from the aging keg, but I've had a couple that had tons of sediment that I racked off of.
Posted on 9/28/17 at 10:52 am to BottomlandBrew
Question regarding bottling from a keg after racking onto fruit.
I'm going to transfer my 3 gallons of a sour onto about 6-9 lbs of raspberries. Was going to take the raspberries and freeze them, then dump them into the keg and transfer the sour over the raspberries and give it about 2-4 weeks in the keg before bottling via my beer gun. Question, what's the best way of preventing sediment from the raspberries getting into the bottles.
Muslin bag/cheese cloth over the beer tube? Would this cause any aeration or suction issues when it's trying to push the beer out?
I'm going to transfer my 3 gallons of a sour onto about 6-9 lbs of raspberries. Was going to take the raspberries and freeze them, then dump them into the keg and transfer the sour over the raspberries and give it about 2-4 weeks in the keg before bottling via my beer gun. Question, what's the best way of preventing sediment from the raspberries getting into the bottles.
Muslin bag/cheese cloth over the beer tube? Would this cause any aeration or suction issues when it's trying to push the beer out?
Posted on 9/28/17 at 11:23 am to BugAC
Bug, I'd be worried about the cheese cloth clogging with fruit pulp. If it's an option, I think a better way to go would be to do the fruit fermentation in a bucket or carboy, then transfer to the keg with a regular racking cane. That way you have more control over sucking debris into the keg. If you don't have a bucket and just have to use a keg, then I think I'd still try to transfer into another keg before bottling.
Posted on 9/28/17 at 11:29 am to MountainTiger
quote:
Bug, I'd be worried about the cheese cloth clogging with fruit pulp. If it's an option, I think a better way to go would be to do the fruit fermentation in a bucket or carboy, then transfer to the keg with a regular racking cane. That way you have more control over sucking debris into the keg. If you don't have a bucket and just have to use a keg, then I think I'd still try to transfer into another keg before bottling.
Problem is the 3 gallon fermenter is fulled to the brim with sour. I want to avoid transferring to a 5 gallon to prevent any oxygen pickup. And i don't really have a spare keg. I could puree' the raspberries before adding to keg, but i think i'd still have issues with sediment, probably worse than whole raspberries.
If all else fails i guess i'll just have to use my 5/6 gallon fermenter and purge while simultaneously racking.
Or, i can order another dip tube and cut it short...however, just realizing, i need to add my priming sugar somewhere along the line too, if i'm bottling. And i typically add it to the keg prior to racking. So nevermind, just going to have to do rack to the big fermenter then rack to the keg for bottling.
This post was edited on 9/28/17 at 11:31 am
Posted on 9/28/17 at 11:47 am to BugAC
Are you worried about the beer oxidizing or are you worried about acetobacter making the beer too vinegary? The latter I could see being a problem. I don't think you'll have oxidation issues because the fruit will kick off another round of fermentation and the yeast will scavenge any available oxygen. Purging the bigger fermenter is probably the way to go to be on the safe side.
Posted on 9/28/17 at 11:51 am to MountainTiger
quote:
are you worried about acetobacter
Acetobactor.
quote:
I don't think you'll have oxidation issues because the fruit will kick off another round of fermentation and the yeast will scavenge any available oxygen.
That and the brett would take care of oxygenation as well.
quote:
Purging the bigger fermenter is probably the way to go to be on the safe side.
Thinking the same.
Have you ever bottled a sour with wine or champagne yeast? Wanting to go this route instead of bottling with brett, like last time.
Posted on 9/28/17 at 12:09 pm to BugAC
quote:
Have you ever bottled a sour with wine or champagne yeast? Wanting to go this route instead of bottling with brett, like last time.
I never have but I don't think it'll be a problem as long as they can tolerate the pH. (I'm thinking wine/champ yeast can probably tolerate low pH better anyway right?) If they crap out, there's probably still plenty of brett that can finish the job (though it might take longer).
This post was edited on 9/28/17 at 12:14 pm
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