re: Homebrewing Thread: Volume II

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Any help/ideas

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Yeah, don't brew IPAs or fruited beers.

Are you cold crashing and/or fining prior to transfer?

what would clog? the keg in? the ball lock? the hose? the siphon?

ok ive done it a few times and have it not clogged, but i was using really clear beer. what is clogging it? hops?

you using regular carboys? here is a video with an idea to use co2 to push the beer.

I thought you had one of those screens that go over the siphon? that should keep the hops out.

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No video.

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damnit.......But i would just use the co2 to start the siphon then if it got clogged put the co2 on the cap to push more pressure on the "clog" and most likely it will push through.

LINK

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I didn't use it. I think it's with all of my sour beer equipment though. If so, i'll buy another one.

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if you can set something up and use pressure to push it will take a lot more stuff to clog it over using head pressure. or increase the elevation distance (head) between your carboy and your keg.

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I tried using constant pressure and it pushed the cap on the siphon starter off of the carboy.

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yea so you were putting air in the carboy faster than it could be pushed out. you could hold it there with your had to get more pressure on the clog.


I am excited because my parts are coming in for my full electric 2 vessel rims system. Im going to try and document the shite out of it but i know i get lazy with that and just build it.

When I used my sterile siphon starter, I always wrapped one of those mesh hop bags around it. Nothing big enough to clog your liquid in post is getting through one of those.

I have an NEIPA and a coconut vanilla porter carbing up in kegs right now. I bottled a cherry sour I’m calling kriek show, 2 weeks ago. I have 5 mixed ferm sours in bottles (muscadine, blueberry, blackberry peach, Non fruited, and another slightly acidic non fruited). And I have a solera mixed ferm sour, a Biere de garde (sour), and a. Saison (sour) currently fermenting/aging, as well as 4 - 1 gallon Demi johns to be used for blending.

My next course of action is to bottle up 3-4 gallons of the 6 gallons of solera and to brew up another solera batch and replace that 2-4 gallons as well as pitch some additional brett to that batch. Then I’m brewing a saison to copy my l’internationale saison I made that I will blend with 1 gallon of sour (that’s the slightly acidic sour I have bottled I mentioned earlier) however this time around, I’m going to age it on some spruce tips and juniper berries.

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What do you do with all that beer? That almost sounds like a full time job over there.

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Drink and share my friend. The sours age for at least a year, at least majority of them do. So I try to brew a sour every 2 or 3 months. And then they just sit and ferment/age/acidify. So by the time I bottle one, and let it sit for a month or 2, and start to drink it, I have another ready to be bottled.

I try to keep a steady pipeline going so a) I don’t drink up all my stock and b) I always have a new beer ready every couple months. I usually only crack some sours on the weekend or when I have people over.

And NEIPA usually goes pretty quick and the porter can stay in the keg for longer without going bad.

I finally tonight just kicked my keg of a blueberry wheat ale that is my LSU football season beer... This keg seemed to last forever. I only have one serving keg right now so I needed to finish this one before I could transfer my cinnamon roll stout into it. It probably finished fermenting a week ago. I'm cold crashing it for 24 hours, and will transfer to my serving keg tomorrow night. Carb it up over the weekend.

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Sounds awesome. I’m scared to frick with sours. Maybe I’ll put on the training wheels and start with a kettle sour.

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IMO, mixed ferm long aged sours are WAY easier than kettle sours or even NEIPAs. There's no special trick other than, "set it and forget it". Pitch your Sach yeast, Brett yeast, and bugs, and keep it in a dark closet for a year. Resist the urge to open the fermenter during this time. I used to measure for acidity every 3 months, but i quit doing that. I just let it ride.

Kettle sours, you have to conduct your brew day, and then maintain a temp of around 95-100 (depending on your LABs) for 24-48 hours, then you boil and kill off the bacteria, then you rack to a fermenter.

Speaking of, i have some funk, bugs, and yeast coming in from Bootleg biology, today. Funk Weapon #3, Chardonney - One of my favorite yeasts to use with NEIPA, Sour Weapon P (Pedio).