re: Homebrewing Thread: Volume II

quote:

---

I was thinking about leaving the raspberries in the serving keg. I’m using gelatin in the serving keg and one of those floating “clear beer” systems. Do you think I’ll still have issues?

---

As long as you're not puree'ing the raspberries, you should be fine. Temperature change inside the keg, once it gets cold, should cause the raspberries to drop out of suspension.

quote:

---

Do you have the mesh filter on the clear draft system?

---

. No, I didn’t realize they had one.

quote:

---

Any reason why you wouldn't just put the raspberries into your primary?

---

. When would you suggest adding it? Beer has been fermenting since Saturday.

quote:

---

If you purge with C02, you will be introducing a inconsequential amount of oxygen, especially for a cream ale.

---

. So just will the head space with CO2, burp it, open it and drop it in?

quote:

---

Others here can help you more on that, as I've never used raspberries before. I'd imagine after a week or so just as long as fermentation has stopped.

---

I've used raspberries in sour beer, but i typically fruit my sours no less than 1 month. If you're going to add them in the fermenter, then i'd suggest at least 2 weeks. Make sure you freeze the raspberries before hand, then remove them from the freezer and let the temp rise. When you freeze the berries, the water inside the berries expands and actually ruptures the cell walls of the berries. So when you defrost, you are left with mushy/juiced berries. If you are hoping for some refermentation of the sugars in the berries, just make sure they aren't too cold when you add them to the beer.

Hey guys. looking at brewing my second ever beer after thanksgiving. I know its been forever since my first brew, a NEIPA, but my brew partner and I both have young kids so finding time is hard. Anyway we were looking at doing a stout and after some research decided we wanted to do a very drinkable milk stout in the 5.5-7 abv and 20 IBU range. I came across a copycat all grain recipe for left hand's milk stout and was wondering if you more experienced guys could take a look at the recipe and critique it or offer me a better one. I know stouts aren't supposed to be hard to brew and we aren't looking to complicate things with coffee, cocoa, or other additions. Basically we need something that our wives wouldn't mind drinking and that we could tweak down the line to experiment.

recipe from AHBA

appreciate any advice as always.

My brew partners friend is getting rid of his brewing gear and keg setup. He's already sold the kegging equipment. What's a good price for a keg kettle with thermometer, 10 g mash tun, burner, immersion chiller, 2 ferm buckets, bottling bucket, autosiphon, starsan, refractometer, capper, and caps? He was asking 400 for all of that plus two glass carboys, 3 corny kegs, dual co2 gauge, and co2 tank.

ETA he threw in the other two glass carboys with all the other brewing equipment for $250. I feel like that's a really solid deal for everything I need to get started

I did. $250 for everything I needed to get started was too good of a deal to pass up.

Well, my NEIPA already requires a blowoff tube, but I’m tired and I’ll just cleanup the mess tomorrow

I used magnum at 60 and ekg at 10. I didn't have enough ekg to use it for bittering, so I used the magnum I had.

I’ve only brewed one lager in my life (October fest). I need to brew some more. I think I’ll try my hand at a nice Pilsner next time and put it on one of the taps.

Right now, both beers are chugging along. I had to cleanup a mess in the ferm freezer. No blowoff tube so both the NEIPA and the stout were gushing out the air lock (mostly the NEIPA).

I haven’t brewed anything dark in awhile so I’m pumped about the stout. Tasting as I was brewing, I get heavy chocolate and coffee notes. My recipe was

11 lbs 2 row
1 lb bairds choc malt
1 lb debittered carafa III
1 lb weyermen caramunich 60
8 oz oats
8 oz white wheat

And about 35 IBU’s worth of Columbus. Used Wyeast 1272 as the yeast.