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re: Homebrewing Thread: Volume II
Posted on 4/29/16 at 10:05 am to LSUBoo
Posted on 4/29/16 at 10:05 am to LSUBoo
quote:
Would probably be much cheaper to just connect one of your current ones to a 2-port manifold
When adding a single gas line there is only a difference of about $20 between a new regulator and a new manifold. it's when you start adding adding more than one line that the difference in price really start adding up.
I'm not sure about Bug, but the secondary regulators are more about convenience for me. It's not uncommon that I have a couple kegs on tap, another carbonating, and need to bottle something, purge a keg with CO2, or transfer from fermentation vessel to keg.
It's nice to have an open regulator that I can keep at a low psi when not in use and not have to worry about flipping valves on and off when going between different pressures.
either way will get you where you want to be though.
1
Posted on 4/29/16 at 7:18 pm to LSUGrad00
Update on our extract beers:
Patio Couch Pale Ale - came out as a great pale ale. But damn is mosaic a dominant hop. Lots of yellow rose-ness in the flavor here. Luckily no green onion - shout out to BMoney and his janky palate. Slightly muddled hop ness, but things could be worse.
Wheat - Wyeast 1010 threw some nice citrus aromas, but some super super slight sulphur notes? Idk. Also it's very very low abv, so it's a great crawfish boil/ pool beer. Could smash. But slightly watery.
Overall we're happy. Got 2 solid home brewed beers. Probably lost some other sexy hops in the mosaic, but curious to see how it changes.
Patio Couch Pale Ale - came out as a great pale ale. But damn is mosaic a dominant hop. Lots of yellow rose-ness in the flavor here. Luckily no green onion - shout out to BMoney and his janky palate. Slightly muddled hop ness, but things could be worse.
Wheat - Wyeast 1010 threw some nice citrus aromas, but some super super slight sulphur notes? Idk. Also it's very very low abv, so it's a great crawfish boil/ pool beer. Could smash. But slightly watery.
Overall we're happy. Got 2 solid home brewed beers. Probably lost some other sexy hops in the mosaic, but curious to see how it changes.
Posted on 4/29/16 at 7:43 pm to HungryFisherman
quote:
Patio Couch Pale Ale - came out as a great pale ale. But damn is mosaic a dominant hop. Lots of yellow rose-ness in the flavor here. Luckily no green onion - shout out to BMoney and his janky palate. Slightly muddled hop ness, but things could be worse.
Just wait, the green onion will rear its ugly head soon.
Posted on 4/29/16 at 9:13 pm to BMoney
I want to brew tomorrow, but I don't know what I want to brew. I was actually thinking a lower abv American Brown as I haven't brewed a brown ale since five or so years ago, but I don't know if I can drink an entire keg of it. Hell, I might keg half and sour the other half with a pedio-dominant mix I have just because.
Posted on 4/30/16 at 8:47 am to HungryFisherman
quote:
uckily no green onion - shout out to BMoney and his janky palate. Slightly muddled hop ness, but things could be worse.
The green onion isn't an always thing. I think it's a certain year or where the mosaic was sourced that those hops gave off that green onion garlic taste.
The last IPA I made had mosaic and was fantastic. Typically mosaic would throw off blueberry flavor a. But there is a batch out there that is green onion. Great raft happens to be unlucky enough to have the green onion mosaic in stock.
Posted on 4/30/16 at 3:39 pm to BottomlandBrew
I was all ready to go on the brown, but then I switched it up at the last moment as I had a really good Fantome last night and wanted to use those dregs for something.
12 lbs Pils
2 lbs Munich
1/2 lb rye
1/2 lb acid malt
Maybe ~20-25 IBU using some Hallertau.
edit: added 8 oz light candi sugar and a sprinkling of chamomile at flameout. Gonna be a big saison.
12 lbs Pils
2 lbs Munich
1/2 lb rye
1/2 lb acid malt
Maybe ~20-25 IBU using some Hallertau.
edit: added 8 oz light candi sugar and a sprinkling of chamomile at flameout. Gonna be a big saison.
This post was edited on 4/30/16 at 8:26 pm
Posted on 4/30/16 at 5:20 pm to BottomlandBrew
Oh, you're making a saison? I'd never have imagined
Posted on 4/30/16 at 5:36 pm to LoneStarTiger
Old habits are hard to kick.
Posted on 4/30/16 at 6:31 pm to BottomlandBrew
In Miami I had a j Wakefield Hefe with coconut that was a phenomenal banana-coconut brew with a great head on it. Now I'm trying to figure out how to brew with coconut and still have a fluffy wheat beer head... Just use vodka to extract all the flavor from coconut without the oils? Toast it lightly in the oven but dab all the oil off it before putting it in secondary? Or just don't worry about it and chop up some fresh coconut and throw it right in?
Posted on 5/1/16 at 2:27 pm to Canuck Tiger
Clusterfrick of a brew day today. Missed my mash temp by 5 degrees due to grains and equipment being in a cold room, and not taking that into account when heating my strike water. Then overshot it by 4 degrees. But whatever.
First runnings went fine. Added sparge water (batch sparge) then had a stuck sparge. Blew back to clear it up and it bubbled up fine. Still stuck. Repeated multiple times. Finally dumped the entire contents of my mash tun into the sparge water pot. False bottom had become disconnected from the spigot. Had to clean it all out, reconnect, then dump it all back into the mash tun. Finally got all my pre-boil wort. Things going fine now, but I was hoping for a laid back brew day.
Making a grisette, which is basically a table saison. Never replaced the hydrometer I broke last brew day, but I don't really care. It'll still be beer.
First runnings went fine. Added sparge water (batch sparge) then had a stuck sparge. Blew back to clear it up and it bubbled up fine. Still stuck. Repeated multiple times. Finally dumped the entire contents of my mash tun into the sparge water pot. False bottom had become disconnected from the spigot. Had to clean it all out, reconnect, then dump it all back into the mash tun. Finally got all my pre-boil wort. Things going fine now, but I was hoping for a laid back brew day.
Making a grisette, which is basically a table saison. Never replaced the hydrometer I broke last brew day, but I don't really care. It'll still be beer.
Posted on 5/1/16 at 2:56 pm to BMoney
at least you didn't try to get a quick weeknight brew in and have those problems I guess...
Posted on 5/1/16 at 3:26 pm to BMoney
quote:
Clusterfrick of a brew day today.
Posted on 5/1/16 at 3:36 pm to BugAC
I have an original post about scaling yeast.
Can some one address this issue for me?
Can some one address this issue for me?
Posted on 5/1/16 at 3:40 pm to Frankie Machine
Just posted an answer for you. 
What's are the contents of the kit?
What's are the contents of the kit?
Posted on 5/1/16 at 3:47 pm to LSUGrad00
Thanks,
Ingredients: 9.9 lbs Light LME, 1 Lb corn Sugar,8 oz Caramel 40L,4 oz Carapils, 2 packs 20z Columbus, 1 pack 20z Cascade, i packet "05".
Ingredients: 9.9 lbs Light LME, 1 Lb corn Sugar,8 oz Caramel 40L,4 oz Carapils, 2 packs 20z Columbus, 1 pack 20z Cascade, i packet "05".
Posted on 5/2/16 at 8:26 am to Frankie Machine
Posted on 5/2/16 at 8:33 am to LoneStarTiger
I don't give much credence to those results. His hop stand was over 200 degrees. The whole idea of a hop stand is to get below isomerization temps.
Posted on 5/2/16 at 8:41 am to BMoney
quote:
Never replaced the hydrometer I broke last brew day, but I don't really care.
I went through a while where I broke one every other brew day, so I went ahead and ordered two a while back... and of course haven't broken one since.
Not much time for brewing the last few days, and going out of town this weekend, so maybe I'll get in a good brew day the next weekend.
I'm thinking it might be time for another batch of Rosemary IPA, but I want to check the Bayou Circuit upcoming competitions first.
Posted on 5/2/16 at 8:50 am to BottomlandBrew
Yea I usually add 1-2oz hops at flame out, use an immersion chiller to hit 175-180 (collecting the hot water from chiller in fermenter) then add 2-3oz more hops for a 20-30min hopstand (while I star San the fermenter).
I have wondered how much difference all the layers of flavor/aroma hops I use make though: fwh, 60min, flame out, hopstand, dry hop in fermenter, keg hop. I bet many beers would be fine with 60 min, 5min, and keg hop
I have wondered how much difference all the layers of flavor/aroma hops I use make though: fwh, 60min, flame out, hopstand, dry hop in fermenter, keg hop. I bet many beers would be fine with 60 min, 5min, and keg hop
Posted on 5/2/16 at 8:51 am to BottomlandBrew
quote:
I don't give much credence to those results. His hop stand was over 200 degrees. The whole idea of a hop stand is to get below isomerization temps.
I would like to see the same experiment done with the hop stand around 170 degrees or so
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