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re: Homebrewing Thread: Volume II
Posted on 12/29/20 at 5:34 pm to GeauxPack81
Posted on 12/29/20 at 5:34 pm to GeauxPack81
Well, the turbid mash was a success. Currently on hour 2 of a 3-3.5 hour boil. Mash efficiency was surprisingly high. I figured with all the steps I would lose a few points but it came out good despite missing my temps on a couple of the later steps. Sitting at 88% mash eff.
Picture is from some of the first turbid pull.
Picture is from some of the first turbid pull.
This post was edited on 12/29/20 at 5:34 pm
1
Posted on 1/2/21 at 6:54 pm to BugAC
A little different brew today, but since it's dry January, I did a little ginger beer today.
2 lbs ginger, run through a juicer
12 limes, juiced
1 lb sugar
4.5 gallons water
Goodbelly + S05 for yeast
SG is at 1.012. Should put me at about 1% abv, which I'm okay with for Dry January.
Fermenting directly in the keg for a couple days, then I'll throw it on tap. I may backsweeten. Dunno. We'll see.
2 lbs ginger, run through a juicer
12 limes, juiced
1 lb sugar
4.5 gallons water
Goodbelly + S05 for yeast
SG is at 1.012. Should put me at about 1% abv, which I'm okay with for Dry January.
Fermenting directly in the keg for a couple days, then I'll throw it on tap. I may backsweeten. Dunno. We'll see.
Posted on 1/3/21 at 10:29 am to BottomlandBrew
Sounds interesting. I’d like to add ginger in a sour one day in the future.
My lambic is churning along nicely. Took 24 hours but after that, fermentation took off quickly. Even made a little blowoff. Pitched Wyeasy Roselaire blend and a cup of various gueuze dregs I had in a mason jar. Has a great smell.
My lambic is churning along nicely. Took 24 hours but after that, fermentation took off quickly. Even made a little blowoff. Pitched Wyeasy Roselaire blend and a cup of various gueuze dregs I had in a mason jar. Has a great smell.
This post was edited on 1/3/21 at 10:33 am
Posted on 1/4/21 at 2:11 pm to BugAC
So what do the guys on the board have scheduled to brew this year? Getting any new equipment or systems? What's the 2021 brew year look like for you?
My immediate plans. Brew a pilsner in a couple of weeks, and have a 220 outlet installed in the outdoor kitchen.
My immediate plans. Brew a pilsner in a couple of weeks, and have a 220 outlet installed in the outdoor kitchen.
Posted on 1/4/21 at 2:17 pm to BugAC
Getting a mesh basket in a few weeks from utah bio. Moving on from the nylon bag.
Next will be getting an electric heating element so I don't use gas anymore. My stove is not powerful enough for my 5 gallon pot to boil and not a fan of using my propane burner.
Got a draft tower for Christmas that I've attached to my mini-fridge. Nicer to not have to use a picnic tap anymore.
Next beer will probably be a pilsner as well. The wife likes lighter beers and my last couple have been ambers that she doesn't care to drink.
Next will be getting an electric heating element so I don't use gas anymore. My stove is not powerful enough for my 5 gallon pot to boil and not a fan of using my propane burner.
Got a draft tower for Christmas that I've attached to my mini-fridge. Nicer to not have to use a picnic tap anymore.
Next beer will probably be a pilsner as well. The wife likes lighter beers and my last couple have been ambers that she doesn't care to drink.
Posted on 1/4/21 at 2:48 pm to mchias1
quote:
Next will be getting an electric heating element so I don't use gas anymore.
I have the hot rod heat stick from Brewhardware.com that i use to get my mash and sparge water up to temps. Never used it to boil anything, but it is capable. Works well.
quote:
Next beer will probably be a pilsner as well. The wife likes lighter beers and my last couple have been ambers that she doesn't care to drink.
I've been on a pilsner buying kick lately, and i made one last year that was pretty good, after i got most of the diacetyl out.
Posted on 1/4/21 at 3:22 pm to BugAC
quote:
I have the hot rod heat stick from Brewhardware.com that i use to get my mash and sparge water up to temps
I've looked into this before. how much space does it take up on the bottom of the pot? If clamp is touching bottom of pot how tall is it? How far does the clamp extend from the side wall?
Posted on 1/4/21 at 3:26 pm to mchias1
quote:
how much space does it take up on the bottom of the pot?
Not very much. It's a simple heating element attached to the stick. It fits inside my brew pot, SS Brewtech Infussion Mash Tun, and 10 gallon igloo cooler sparge tank.
quote:
If clamp is touching bottom of pot how tall is it?
If the triclamp is touching the bottom, i think i have probably another 4-5 inches sticking out of the mash tun or the sparge tank.
quote:
How far does the clamp extend from the side wall?
Not sure what you are talking about. You can email or facebook message brewhardware and let them know your specs or get the specs from them.
Posted on 1/4/21 at 3:29 pm to BugAC
quote:I just want to get back to brewing I only brewed 2 batches last year.
So what do the guys on the board have scheduled to brew this year?
But idk what the deal is but my craving to drink beer has severely declined over the past year. i wish i could pump my thirst up.
Posted on 1/4/21 at 6:29 pm to BugAC
quote:
So what do the guys on the board have scheduled to brew this year?
With two kids under two, I just want time to brew
once it warms up and the newest kid can sleep for more than a few hours, I'll try and knock out some 10 gallon batches of pale ale or something. I'm finally good on equipment...for now.
Posted on 1/4/21 at 7:24 pm to BugAC
quote:
what do the guys on the board have scheduled to brew this year? Getting any new equipment or systems? What's the 2021 brew year look like for you?
I just brewed an oatmeal stout yesterday with some grains and s04 I had leftover. I used my new grain mill and fly sparged over 80 minutes and my efficiency still sucked. Guess I am busting out the feeler gauge and crushing finer but whatever, I don't really care too much anymore.
I have a second kid on the way for February so my brewing is going to be shot for a while. No major plans for any new equipment. Just going to try to keep doing things better.
Posted on 1/5/21 at 9:47 am to puffulufogous
quote:
I used my new grain mill and fly sparged over 80 minutes and my efficiency still sucked.
I sparged very slowly for my lambic. I don't know if it was the multi-step mash or the 70-90 minute sparge or both, but my efficiency was very high (88% vs. a planned 83-85%). If it would have been low, i would abandon the turbid process, but looks like i'll keep doing this with my lambics.
quote:
I have a second kid on the way for February so my brewing is going to be shot for a while.
Good luck to both you and bottomland. My kids are 3 and 6 now, so brewing isn't much of an issue, other than making sure they aren't running around the pot. More of a reason i'm going electric, to keep burners and hot pots away from ground level for kids to bump into. If i get my pot where i want it, then all i have to do is place it next to the egg and we'll be good to go.
This post was edited on 1/5/21 at 9:58 am
Posted on 1/5/21 at 5:06 pm to BugAC
quote:what was this process?
after i got most of the diacetyl out.
Posted on 1/5/21 at 5:48 pm to BugAC
quote:
So what do the guys on the board have scheduled to brew this year? Getting any new equipment or systems? What's the 2021 brew year look like for you?
No new equipment but I've started to really get the itch for a keg system. Bottling is somewhat therapeutic but is getting old, esp. since I have less time with all these kids running around. I finally have a nice space in the back of my new garage for setting up something.
I ordered a bunch of grain a while back when there was free shipping and grain sale. I just racked 6 gallons of table beer onto some grapefruit. I'll probably brew another saison next. Maybe with rosemary? My rosemary has really taken off and has great flavor but will need to figure out something to add as a balance.
Posted on 1/5/21 at 6:34 pm to CarRamrod
quote:
what was this process?
Well, it was already carbonated so I had to bleed out most of the carbonation over a week or 2. Then I made a healthy lager starter and krausened the beer in the keg. Letting it sit for about another month on fresh yeast. Then recarbonated the beer. A lot of the diacetyl went away. Ended up being a solid beer.
Posted on 1/5/21 at 7:00 pm to rds dc
quote:
Maybe with rosemary? My rosemary has really taken off and has great flavor but will need to figure out something to add as a balance.
Check the milk the funk wiki page for amounts of rosemary. They have a fruited sours section that discusses adding fruits, herbs, etc... and people’s personal experiences on amounts they used, whether it be a pro or home brewer
Posted on 1/5/21 at 7:02 pm to rds dc
quote:
My rosemary has really taken off and has great flavor but will need to figure out something to add as a balance.
I did rosemary, basil, and lemon verbena in a saison with saaz hops. Pretty solid combo.
Posted on 1/5/21 at 9:28 pm to BugAC
Hmmm. Ok. Y mexican lager has an off flavor...idk if I would say its burnt butter popcorn but it's something different. This is why I want to buy one of those beer judges taste training kits.
Posted on 1/5/21 at 9:42 pm to CarRamrod
I didn’t get burnt, just very buttery. Look up krausening on details of how to do it.
Posted on 1/5/21 at 11:20 pm to BugAC
Man I just hate the idea of fermenting in a keg.
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