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Started By
Message
1
Posted on 11/1/16 at 6:20 pm to s14suspense
Well I'd have to get the weldless fittings for keggle and mash tun if I convert the 2nd keg. Just trying to limit expenditures at the moment.
Posted on 11/1/16 at 6:33 pm to BugAC
Yeah that's what I'm saying. I converted a old cooler I had laying around for super cheap into a new mash tun.
Use my old kettle to heat strike water.
Keg mash tun seems like a good way to spend even more money in the future.
But then again once you start brewing 10 gallons a pump makes more and more sense.
Use my old kettle to heat strike water.
Keg mash tun seems like a good way to spend even more money in the future.
But then again once you start brewing 10 gallons a pump makes more and more sense.
This post was edited on 11/1/16 at 6:36 pm
Posted on 11/1/16 at 7:02 pm to s14suspense
I didn't even think of how heavy lifting 10 gallons plus the keg weight would be.
Posted on 11/1/16 at 9:33 pm to BugAC
quote:
Any good articles you can suggest on that?
BYO article with Logsdon and Anchorage Brewers
I was going to add brett slury directly to the bottles with an eye dropper.
Similar to this LINK
Posted on 11/1/16 at 9:52 pm to s14suspense
quote:
Keg mash tun seems like a good way to spend even more money in the future.
I love my keggle mash tun, but if I didn't have a rims system I'd be using a big arse cooler like brulospher for anything that wouldn't fit in a 10G cooler.
Posted on 11/2/16 at 7:16 am to BugAC
And dangerous. Ask me how I know.
LSUgrad that's exactly what I have. Works great.
LSUgrad that's exactly what I have. Works great.
Posted on 11/2/16 at 8:28 am to BugAC
quote:
I didn't even think of how heavy lifting 10 gallons plus the keg weight would be.
There's a good reason I've only brewed a single 10 gallon batch, even though I have space for it.
Posted on 11/2/16 at 8:56 am to BMoney
I just sampled my extract orange Hefeweizen and believe this was my best batch yet. First thing I noticed was hardly any off flavors which was refreshing. But the 2nd thing I noticed was hardly any orange flavor. I steeped the juice of 4 oranges and the peel from 2 of them and added to primary fermentation.
The only thing different with this batch was I did primary and secondary fermentation both in a glass carboy. I think that may explain the very little off flavors.
Otherwise a decent beer and only at 4.6%. I'm just having a hard time getting fruit flavors in my beer. Should I try using extracts next time?
The only thing different with this batch was I did primary and secondary fermentation both in a glass carboy. I think that may explain the very little off flavors.
Otherwise a decent beer and only at 4.6%. I'm just having a hard time getting fruit flavors in my beer. Should I try using extracts next time?
Posted on 11/2/16 at 9:03 am to BMoney
Yeah, I've only done two 10-gallon batches... I find it to be more trouble than it's worth with my current setup. Maybe one day I'll upgrade, but 5-gallon batches work fine for now.
Posted on 11/2/16 at 9:05 am to Chatagnier
quote:
I'm just having a hard time getting fruit flavors in my beer. Should I try using extracts next time?
Did you keg or bottle?
If you kegged and you want more fruit flavor, sanitize a little hop bag, and add the orange rinds in the bag directly into the keg. You can even zip-tie (sanitize as well of course) to the liquid tube so it won't eventually end up clogging in the bottom.
You could also try mashing with the orange rinds, have done that before.
You could also add some of the juice directly to the keg or into secondary right before bottling.
Posted on 11/2/16 at 9:40 am to LSUBoo
I bottled them.
Had a bad experience adding juice before bottling with pineapple juice. It was way over carbonated like champagne
Had a bad experience adding juice before bottling with pineapple juice. It was way over carbonated like champagne
Posted on 11/2/16 at 9:41 am to Chatagnier
Yeah, I guess a little overconditioning could be an issue.
Posted on 11/2/16 at 9:57 am to LSUGrad00
quote:
I was going to add brett slury directly to the bottles with an eye dropper.
Similar to this LINK
Have you tried that yet? I'd be worried about over-carbing using those tablets. I don't trust those things.
Posted on 11/2/16 at 10:41 am to Chatagnier
quote:
I'm just having a hard time getting fruit flavors in my beer.
With citrus fruits, I take off the zest with a vegetable peeler (leave behind the pith) or zester and then either pitch it in secondary/post fermentation primary.
The other option that works really well is instead of pitching the zest in the carboy is to put it in a mason jar with some vodka. The alcohol in the vodka will extract the oils in the zest and then you can add the tincture incrementally at bottling to get the taste where you want it.
quote:
Should I try using extracts next time?
The quality of extracts can vary a lot from vendor to vendor and a lot of times they can come across as one dimensional, so I prefer to not rely on extracts alone.
One thing that works very well is combining extracts and real fruit. Secondary on fruit with and adding extract for a flavor/aroma boost at bottling/kegging.
Posted on 11/2/16 at 10:49 am to BugAC
quote:
Have you tried that yet? I'd be worried about over-carbing using those tablets. I don't trust those things.
Not really sure, I'll probably just add priming sugar to the keg and naturally carbonate what isn't bottled.
Posted on 11/2/16 at 11:19 am to LSUGrad00
Anybody have a link to a Sub pump that has garden hose fittings to recirc ice water through a chiller?
Posted on 11/2/16 at 11:24 am to s14suspense
Posted on 11/2/16 at 11:25 am to LSUGrad00
quote:
One thing that works very well is combining extracts and real fruit. Secondary on fruit with and adding extract for a flavor/aroma boost at bottling/kegging.
Definitely this. It's worked well for me with my peach wheat.
Posted on 11/2/16 at 11:39 am to LSUBoo
quote:
This one should work.
Yep, that would definitely work. Was looking at cheaper options though. Might just have to bite the bullet and check out HD or Lowes for once.
Thanks though.
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