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1
Posted on 3/26/19 at 1:29 pm to USEyourCURDS
ouch. should have just bought the brew bucket from SS at the time. Those still cant pull trub from the bottom.
This post was edited on 3/26/19 at 1:38 pm
Posted on 3/26/19 at 1:48 pm to CarRamrod
I own 2 brew buckets. The flex plus lid clamp is a much better design. It is essentially a bright tank without a dump valve. I can do yeast/trub dumps with my CF5's.
Posted on 3/26/19 at 2:11 pm to USEyourCURDS
yea. I got a few of these new yeasts from Bootleg. Im thinking of either, washing the yeast cake after i ferment or making a huge starter and only using half of it and keeping a jar of yeast to use again in a starter. Seems the starter will be less work.
Posted on 3/26/19 at 2:17 pm to CarRamrod
I'd say bigger starter. I need to start doing that but my flasks are only 2L.
Posted on 3/26/19 at 2:45 pm to USEyourCURDS
Posted on 3/27/19 at 2:19 pm to CarRamrod
Hey, just a heads up, anyone interested in learning about Kveik yeasts or just hearing from an expert, come by Urban South tonight at 7 to see Mark Schwarz of Omega Yeast Labs. He will be speaking all about the Norweigen Kveik strains. It’ll be $5 at the door and the whole place is rented out.
I’ll be the dude with the black windbreaker in work clothes and duck boots. I’d be happy to meet any of you guys!
I’ll be the dude with the black windbreaker in work clothes and duck boots. I’d be happy to meet any of you guys!
Posted on 3/27/19 at 2:22 pm to The Estimator
well to far for today. you should film it
This post was edited on 3/27/19 at 2:23 pm
Posted on 3/27/19 at 2:41 pm to CarRamrod
I’m getting word that there will possibly be a FB livestream. I’ll update with that link if I can.
Edit: No livestream. I’ll try to film. It’s loud in here. Mark will be speaking on a PA over a very full taproom.
Edit: No livestream. I’ll try to film. It’s loud in here. Mark will be speaking on a PA over a very full taproom.
This post was edited on 3/27/19 at 7:05 pm
Posted on 3/27/19 at 3:44 pm to The Estimator
Nice
Posted on 3/30/19 at 12:18 pm to USEyourCURDS
Brew day today! Making my first NEIPA...
Only thing is I forgot to make my starter last night, and I am leaving for NOLA at about 3 today... Whats the shortest amount of time you need for a starter? I have a stir plate. It's been going since 10AM. should I just wait to pitch till I come back tomorrow? Pitch it at 3 today? Get a brewing buddy to pitch it later tonight?
Only thing is I forgot to make my starter last night, and I am leaving for NOLA at about 3 today... Whats the shortest amount of time you need for a starter? I have a stir plate. It's been going since 10AM. should I just wait to pitch till I come back tomorrow? Pitch it at 3 today? Get a brewing buddy to pitch it later tonight?
Posted on 4/1/19 at 8:01 am to GeauxPack81
Yesterday, I decided to brew, but didn't have time for a full brew day, so I made an extract beer and used kveik for the first time. This stuff is an absolute monster.
I pitched the yeast at 2:30 pm and then left the house for a crawfish boil. Got back to the house 4 hours later and the beer already had a krausen on it. I checked the gravity this morning, now 18 hours since pitching, and it is down to 1.030 from 1.051. Considering the estimate F.G. to be 1.010, this beer has reached 50% completion overnight.
I pitched the yeast at 2:30 pm and then left the house for a crawfish boil. Got back to the house 4 hours later and the beer already had a krausen on it. I checked the gravity this morning, now 18 hours since pitching, and it is down to 1.030 from 1.051. Considering the estimate F.G. to be 1.010, this beer has reached 50% completion overnight.
Posted on 4/1/19 at 8:20 am to Bleed P&G
quote:
I pitched the yeast at 2:30 pm and then left the house for a crawfish boil. Got back to the house 4 hours later and the beer already had a krausen on it. I checked the gravity this morning, now 18 hours since pitching, and it is down to 1.030 from 1.051. Considering the estimate F.G. to be 1.010, this beer has reached 50% completion overnight.
That's pretty awesome. Once i move into our new home, i'll start brewing for enjoyment again.
Right now, i have to brew for necessity. I have 2 sours i HAVE to bottle before i move, so it's sort of a mad dash to get it done before we list the house. I did manage to bottle another one of my sours Saturday. Decided not to fruit this one. I took inventory of my entire bottled sour homebrew beer and i have about 60 bottles laying around.
Posted on 4/1/19 at 10:51 am to BugAC
quote:
I took inventory of my entire bottled sour homebrew beer and i have about 60 bottles laying around.
Thats awesome though. I would love to have a constant inventory of something like an imperial stout. Thats like 2021 goals though
So not sure if anyone even noticed my last message on Saturday, but I just said screw it and let the starter run until I get back the next day. Pitched like 24 hrs after I finished brewing. Initially I was worried, but reading threads on homebrewtalk and r/Homebrewing have comforted me that it really didn't matter.
To the brew, I made a recipe that projected a 1.067 OG based on 70% efficiency, and I have never hit 70% efficiency... I got 1.071 OG, which is higher than I want it to be, but I am happy that I think I figured out my efficiency problems of the past and have corrected them. I have hop additions schedule for 2 days from now and 6 days from now. I mashed at a better and more consistent temp, and I made a legit starter... Overall I think I am getting better at this whole homebrewing stuff... Of course now that I said that, I am sure this one will be infected.
Posted on 4/1/19 at 11:01 am to GeauxPack81
quote:
Thats awesome though. I would love to have a constant inventory of something like an imperial stout. Thats like 2021 goals though
Well, when i made my first sour, i waited to brew my 2nd batch until after i drank my first bottle. Then i realized, i'd have to wait another year before i could drink anymore of my sour brews, so after that, i tried to stagger my sour brew days for every 3 months, so i have a new beer to try every 3 months or so. It's worked pretty well, so far. I have 2 sours that are ready for bottling. 1 will get fruit, for sure, and i have to test teh other, but based on time in teh fermenter, it should be ready. Then i have my other ongoing sour batches going, and i have my Solera doing it's thing. I wanted to get a brett beer in bottles before i move out, but i don't think that will be possible, so it looks like that will be reserved for the first homebrew in the new house.
quote:
So not sure if anyone even noticed my last message on Saturday, but I just said screw it and let the starter run until I get back the next day. Pitched like 24 hrs after I finished brewing. Initially I was worried, but reading threads on homebrewtalk and r/Homebrewing have comforted me that it really didn't matter.
Yeah, that doesn't seem like an issue. I've often forgotten about my starter and made it on brew day to pitch a day later. As long as everything is sterile, you're good.
quote:
Overall I think I am getting better at this whole homebrewing stuff...
Sounds like it. Repetition breeds experience.
quote:
Of course now that I said that, I am sure this one will be infected.
It really is very hard to infect your beers. I brew both clean and sour brews (separate equipment) and have never had any sort of cross infection. But, i also clean and sanitize pretty thoroughly. The homebrew books drilled that into my head.This post was edited on 4/1/19 at 11:03 am
Posted on 4/3/19 at 8:39 pm to BugAC
Trying one of these out tonight. I'm under a time crunch to get a beer out so I'm going liquid yeast + starter. I didn't have any DME, and I saw this at the store today and figured what the hell. More expensive than DME, but then I don't have to deal with sticky DME that eventually turns rock solid in my cabinet. Smells like wort. Tastes like wort. Must be wort. I'll report back.
Posted on 4/3/19 at 8:47 pm to BottomlandBrew
Let me know. I have a can on ready 5
Posted on 4/4/19 at 7:36 am to BottomlandBrew
quote:
More expensive than DME, but then I don't have to deal with sticky DME that eventually turns rock solid in my cabinet.
And you don't have to deal with the inevitable sticky DME boilover on the stove because you turned away for 2 seconds. Not that that's ever happened to me, of course.
These cans o' wort are the way to go for a starter. The hassle and time savings are worth it to me. I keep a bunch of them on hand, so I'll always have one ready to go. And it's cheaper to buy them in bulk.
Posted on 4/4/19 at 8:47 am to BottomlandBrew
They have those at LA Homebrew? I still make my starters the old fashion way. I double bag the DME to minimize my chances of rock sugar, forming.
BTW, my bootleg biology yeast should be coming in today. May go ahead and brew a blender batch tomorrow, half will be for blending, the other half will continue the next generation of the blend i'm on. I may try and use the L'internationale saison recipe that has been going on around the interwebs.
LINK
Think i'll use the Mad Ferm blend that's coming in today, for this. May beef up the OG a little too.
BTW, my bootleg biology yeast should be coming in today. May go ahead and brew a blender batch tomorrow, half will be for blending, the other half will continue the next generation of the blend i'm on. I may try and use the L'internationale saison recipe that has been going on around the interwebs.
LINK
quote:
The recipe for the international collaboration that was designed by the Saison, Bière de Garde, and Farmhouse Appreciation Society. The group helped pick the recipe it and some fantastic pro brewers are brewing it. In my opinion, it's exactly what Saison should be. Simple yet beautiful.
quote:
L'internationale
Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min (90 if you prefer with Pilsner)
Efficiency: 75 %
70% Pilsner
18% Malted Pale Wheat
12% Malted Rye
18 IBUs Strisslespalt @ 60 min
6 IBUs Strisslespalt @ 10 min
6 IBUs Motueka @ 5 min
5 IBUs Hallertau Blanc @ 5 min
Mash in to reach 147F and hold for 60 min. Target preboil gravity of 1.031. I used Gypsum, Calcium Chloride and 88% Lactic Acid to get my mash pH to 5.28. I typically shoot for 5.2-5.3.
Boil for 60-90 min adding hops as scheduled. Target SG of 1.042.
Think i'll use the Mad Ferm blend that's coming in today, for this. May beef up the OG a little too.
This post was edited on 4/4/19 at 8:51 am
Posted on 4/4/19 at 9:02 am to BMoney
Fermcap has made boil overs a rarity for me. Although I kinda like babysitting it while drinking a beer
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