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Started By
Message
1
Posted on 11/15/18 at 8:33 am to Zappas Stache
Thinking of putting this down on my Christmas list this year.
Hotrod Heat Stick
It's basically a water heater designed to fit a brew pot. Would be nice to get this, and a timer hooked up to it, fill the brewpot with water at night, and set the timer to turn on an hour or so before i'm ready to brew. I could wake up, pour my mash water into my mash tun, add my grains, fill the pot back up, and heat my sparge water up, and go inside and have a cup of coffee. By the time the mash is done, the sparge water will be heated, and all i have to turn the burner on is to brew.
Should decrease my brewtime, might save an hour or more.
Hotrod Heat Stick
It's basically a water heater designed to fit a brew pot. Would be nice to get this, and a timer hooked up to it, fill the brewpot with water at night, and set the timer to turn on an hour or so before i'm ready to brew. I could wake up, pour my mash water into my mash tun, add my grains, fill the pot back up, and heat my sparge water up, and go inside and have a cup of coffee. By the time the mash is done, the sparge water will be heated, and all i have to turn the burner on is to brew.
Should decrease my brewtime, might save an hour or more.
This post was edited on 11/15/18 at 8:35 am
Posted on 11/15/18 at 9:27 am to Zappas Stache
quote:
Going to try my hand at a coffee stout, basically a Breakfast Stout clone. Mashing the stout today and will boil tomorrow. Then I'll add cold brew in about 3 weeks.
I want to try make a coffee stout for the colder months. I've never added coffee to a beer before, but it looks like cold-brew is the way to go. Just curious about sanitation. Without boiling the water or beans, is there no worry about getting something in the beer? I'm relatively new to brewing, so I might be being overly cautious about all that.
Posted on 11/15/18 at 9:33 am to GeauxPack81
quote:
Just curious about sanitation. Without boiling the water or beans,
I researched this a while back and everything I read including people posting on forums is there is no issue. The acidity of the coffee plus the fact you will chill the beer to serving temp after adding the coffee retards the growth of any bad stuff.
Posted on 11/15/18 at 9:37 am to GeauxPack81
My first couple coffee beers I made cold brew to add when kegging. Then I tried adding beans directly to the fermentor for 24 hours before kegging. It worked just as well, and is easier, so I've stuck with that approach since.
Posted on 11/15/18 at 10:04 am to BMoney
quote:
Then I tried adding beans directly to the fermentor for 24 hours before kegging. It worked just as well, and is easier, so I've stuck with that approach since.
Did you grind or crush the beans?
Posted on 11/15/18 at 10:52 am to BugAC
quote:
Did you grind or crush the beans?
Nope, just add them directly to the fermentor.
Posted on 11/15/18 at 11:00 am to BMoney
quote:
Nope, just add them directly to the fermentor.
My recipe calls for 6 oz of ground coffee to make a cold brew. Would you use the same 6 oz of whole beans in the fermenter?
Posted on 11/15/18 at 11:07 am to Zappas Stache
quote:
My recipe calls for 6 oz of ground coffee to make a cold brew. Would you use the same 6 oz of whole beans in the fermenter?
I'd use more. In our raspberry chocolate blond stout, we used a whole pound for 2-3 days. Let it go for 2 days, give it a taste and see if it needs to go longer. After that, sample daily and rack it off the beans when it has the flavor you want.
Posted on 11/15/18 at 11:32 am to Zappas Stache
quote:
Would you use the same 6 oz of whole beans in the fermenter?
I typically add an entire 12 oz bag of beans. Sometimes I'll use a pound. Just depends on how big the bag is.
Posted on 11/15/18 at 1:53 pm to BMoney
quote:
I typically add an entire 12 oz bag of beans.
same, for 24-36 hours
Posted on 11/19/18 at 8:11 am to LoneStarTiger
For all of the New Orleans home brewers out there, I saw yesterday that Brewstock is closing at the end of the year. Kyle and his wife are moving to Manhattan. Apparently, he has had it for sale for awhile now, but had no buyer, so now he is shutting it down.
Posted on 11/19/18 at 11:55 am to Bleed P&G
That really sucks for the Nola Homebrew community. Kyle is such a good dude. I wish him the best. Hopefully he can liquidate and get back a little something.
Posted on 11/19/18 at 4:43 pm to BottomlandBrew
thats sucks... I always had the idea that if i ever started my own brewery, i would sell grains as well for home brewers.
and no i havent looked into the legality of it.
and no i havent looked into the legality of it.
This post was edited on 11/19/18 at 4:44 pm
Posted on 11/19/18 at 8:11 pm to BottomlandBrew
La Homebrew is about to get busier. Brewstock is where I got some of my first equipment and ingredients when I started brewing some 6-7 years ago. It’s a shame they are closing. That shop had character.
Posted on 11/20/18 at 9:16 am to Bleed P&G
It’s not CERTAIN that it is closing. There is at least one person seriously interested in buying it.
Let’s all just keep our fingers crossed and hope for a Christmas Miracle.
Let’s all just keep our fingers crossed and hope for a Christmas Miracle.
Posted on 11/21/18 at 10:21 am to The Estimator
The brewing bug is eating at me pretty hard right now. I was reading up on some sour beer practices (yes another sour beer post) and I came up with another brew idea. Based off of Mad Fermentationist Cherry Wine Flander's Red
Calls for dried cherries, sour cherries and sweet cherries. I've been wanting to do a flander's red, seeing as all of my mixed ferm sours have been saison or golden ale based. And i love cherries in sour beer (may go buy a kriek after work today). So, after my spruce quick sour, and a 100% brett blended saison, this will be my next beer to go after.
In addition, i have a sour that's been on blueberries for about 5 weeks now. Thinking of bottling this weekend. If i had a beer ready, i'd try second fruiting, depending on how much flavor i get out of this batch. However, seeing as blueberries are sort of muted, may not be a great candidate for it.
quote:
Drinkability & Notes – A showcase for cherries without being only about the fruit. One of the best cherry sours I’ve brewed. Saturated with fruit, and good balanced acidity. I’ve been enjoying this and it has been going quickly as I've been nervous that the gravity finished higher than I expected.
Calls for dried cherries, sour cherries and sweet cherries. I've been wanting to do a flander's red, seeing as all of my mixed ferm sours have been saison or golden ale based. And i love cherries in sour beer (may go buy a kriek after work today). So, after my spruce quick sour, and a 100% brett blended saison, this will be my next beer to go after.
In addition, i have a sour that's been on blueberries for about 5 weeks now. Thinking of bottling this weekend. If i had a beer ready, i'd try second fruiting, depending on how much flavor i get out of this batch. However, seeing as blueberries are sort of muted, may not be a great candidate for it.
Posted on 11/21/18 at 11:24 am to BugAC
ive been itching to build an electric system. im thinking about starting with an electric HLT and mash ton. i have been doing a ton of research.
ETA: did you ever finish your hopback? has it reduced the need to whirlpool on neipas?
I just found the pot i bought back in july when we last talked about this.
ETA: did you ever finish your hopback? has it reduced the need to whirlpool on neipas?
I just found the pot i bought back in july when we last talked about this.
This post was edited on 11/21/18 at 2:19 pm
Posted on 11/21/18 at 3:00 pm to CarRamrod
quote:
electric system
Do it. I love my eBIAB rig.
Posted on 11/21/18 at 3:10 pm to CarRamrod
quote:
: did you ever finish your hopback? has it reduced the need to whirlpool on neipas?
No. I couldn’t find stainless fittings to get it to work and then work got in the way and I forgot.
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