- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 1/6/21 at 10:58 am to CarRamrod
Posted on 1/6/21 at 10:58 am to CarRamrod
quote:
Man I just hate the idea of fermenting in a keg.
There is really no downside, if this is what it takes to fix your beer. Just release the pressure every now and then, and let it go. The yeast cake at the bottom can be drawn off rather quickly.
This post was edited on 1/6/21 at 10:58 am
1
Posted on 1/6/21 at 1:32 pm to BugAC
yea i just hat cleaning the inside of kegs.
Posted on 1/6/21 at 1:55 pm to CarRamrod
quote:
yea i just hat cleaning the inside of kegs.
All i do is a hot PBW overnight soak, a hot rinse, then a Starsan soak and i'm done.
This post was edited on 1/6/21 at 1:56 pm
Posted on 1/6/21 at 3:03 pm to BugAC
2 hots soaks.... thats a lot. 
i so have 12 kegs though. probably my downfall i got ot the point thwere i finish one and it gets put at the back of the line and is crusty when its turn comes up to fill
i should probably do a big batch of PBW and clean all at once soon.
i so have 12 kegs though. probably my downfall i got ot the point thwere i finish one and it gets put at the back of the line and is crusty when its turn comes up to fill
i should probably do a big batch of PBW and clean all at once soon.
This post was edited on 1/6/21 at 3:04 pm
Posted on 1/6/21 at 3:20 pm to CarRamrod
quote:
i finish one and it gets put at the back of the line and is crusty when its turn comes up to fill
I know this feeling all too well. A time or two a year I have keg cleaning day and do what I've been putting off for several months.
Posted on 1/6/21 at 7:41 pm to CarRamrod
Damn, yeah I have 4. One is reserved for sour packaging. 2 are usually in use but I clean the kegs as soon as they are floated.
Posted on 1/14/21 at 9:55 am to BottomlandBrew
How often do y'all replace beer lines in the keezer/kegerator? Or are they fine so long as I just keep cleaning them out every so often?
Double Brewday last weekend: I did an all Vic Secret IPA which I am dry hopping this weekend, and a black lager for the late winter months. Also have an imperial stout that I am aging and want to put on tap soon. It finished at a FG a little higher than I would like, so I poured a small sample out and added some more yeast, just to see if there is anything left in there to ferment.
Check your gmail account associated with TD.
Double Brewday last weekend: I did an all Vic Secret IPA which I am dry hopping this weekend, and a black lager for the late winter months. Also have an imperial stout that I am aging and want to put on tap soon. It finished at a FG a little higher than I would like, so I poured a small sample out and added some more yeast, just to see if there is anything left in there to ferment.
quote:
BottomlandBrew
Check your gmail account associated with TD.
Posted on 1/14/21 at 12:56 pm to GeauxPack81
quote:
How often do y'all replace beer lines in the keezer/kegerator? Or are they fine so long as I just keep cleaning them out every so often?
I think i replace mine, on average, about once every 3-4 years. I clean them after every keg, by running PBW in them, then letting the PBW sit in the lines overnight, then i do the same with Starsan. Seems to work fine.
Posted on 1/14/21 at 3:50 pm to BugAC
Brewing a s’mores stout tomorrow. Any suggestions for the graham crackers and marshmallows? I’m thinking of putting them both in the mash. I’m going to put a nice char on the marshmallows first.
Posted on 1/14/21 at 4:22 pm to BigPerm30
I had looked into it once before. The internet will give you a wild disparity of results. I've heard graham crackers in the mash gives you some great graham cracker flavor, but I've also heard people say it all fermented out and they got nothing from it. Only way to know for sure is to give it a shot, and report back to us with the results... Alternative would be some honey malt with maybe some cinnamon after fermentation.
For the marshmallows, they are basically just sugar, right? I'd probably just add lactose to the beer, and if you want it to come across smokey, then I have heard of cherrywood smoked malt working.
For the record, I have never tried any of this myself, so take it with a grain of salt. Just passing along what I have read on various forums in my research.
For the marshmallows, they are basically just sugar, right? I'd probably just add lactose to the beer, and if you want it to come across smokey, then I have heard of cherrywood smoked malt working.
For the record, I have never tried any of this myself, so take it with a grain of salt. Just passing along what I have read on various forums in my research.
Posted on 1/14/21 at 4:25 pm to GeauxPack81
Thanks for the info. It looks like the marshmallows and graham crackers will be a waste. At least it’ll give me more alcohol. I have some vanilla I’m throwing in the fermenter. I need to grab some lactose. I’m putting a lb of brown sugar in the boil. This thing is going to be a mess. A buddy of mine who doesn’t brew wanted to try it out. Maybe it will taste ok.
Posted on 1/15/21 at 9:54 am to BigPerm30
Report back once its done. I doubt it will be bad, worst case scenario IMO is just that it doesn't taste like s'mores.
Posted on 1/15/21 at 12:08 pm to BigPerm30
quote:
It looks like the marshmallows and graham crackers will be a waste. At least it’ll give me more alcohol.
check out the clawhammer videos on youtube. they did a smores stout. they said the marshmallows came through with flavor.
Posted on 1/20/21 at 6:32 pm to mchias1
So what the rule on starters for lagers? If I want to brew Saturday, when should I start on my starter? What temp do I ferment my starter, room temp or lager temps, 50ish degrees?
Posted on 1/22/21 at 9:00 pm to BugAC
Went by LAHomebrew today and for those that haven't seen then are moving down where southern craft was.
Picked up my latest beer recipe:
6# heidelberg
1# red wheat
Magnum @60
Sorachi ace @5
US-05
Really curious how the SA comes out. If I get more lemon or dill.
Picked up my latest beer recipe:
6# heidelberg
1# red wheat
Magnum @60
Sorachi ace @5
US-05
Really curious how the SA comes out. If I get more lemon or dill.
Posted on 1/22/21 at 9:42 pm to mchias1
My oatmeal stout came out pretty solid. Firing up a new pale ale on Sunday as well.
Posted on 1/23/21 at 9:42 am to puffulufogous
If you let your oatmeal stout sit for a month or 2 it will get better. The worst part of an oatmeal stout is the last pint will probably taste the best. Then it's gone.
Posted on 1/23/21 at 2:24 pm to mchias1
It was a little acrid when I first carbed it up but I let it sit another 4 days and it's been much better. A full two weeks in primary with nearly another week carbonating. It never really seems fully carbonated despite 25 psi force carb for 24 hours and several days at serving pressure but then again that's the nature of the style.
Posted on 1/23/21 at 3:18 pm to puffulufogous
What temp are you carbing at?
Posted on 1/23/21 at 7:02 pm to mchias1
36. A bit low for the style I know.
Page 247 of 277
Popular
Back to top
Follow TigerDroppings for LSU Football News