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re: Homebrewing Thread: Volume II
Posted on 11/2/16 at 12:14 pm to s14suspense
Posted on 11/2/16 at 12:14 pm to s14suspense
This pump works just great for me. I attached a piece of hose to it with a hose clamp and it works just fine. The sink that I place it in is about 3 feet lower than the inlet to my chiller, and the flowrate of water that it pushes is more than adequate. It is pretty close to the flowrate that comes out of the tap.
1
Posted on 11/2/16 at 2:01 pm to Bleed P&G
Yep. Might do something like that. Thanks. Just need male garden hose on the exit so I can swap between it and the garden hose easily.
Posted on 11/2/16 at 6:19 pm to s14suspense
Kegged my first red IPA. Turned out pretty good, love the color. Also have a Belgian tripel carbing up and a double IPA dry hoping I'm excited about.
This post was edited on 11/2/16 at 6:26 pm
Posted on 11/2/16 at 7:03 pm to Dollar_Bill
Kegging 6.5 gallons of IPA into a Firestone VI Challenger 10 gallon keg. Picked up 2 of these at a yard sale last year. 2 kegs and 2 CO2 tanks and a regulator for $70.
Posted on 11/2/16 at 7:26 pm to Zappas Stache
That's a dark IPA
Posted on 11/2/16 at 8:20 pm to LoneStarTiger
quote:
That's a dark IPA
I like dark.
Posted on 11/3/16 at 9:43 am to Zappas Stache
Brewed 2 batches last night.
Another plus of having an extra Mash tun.
Didn't add any rice hulls to a 50/50 Wheat/pilsner mash and it completely solidified on the false bottom. Was thinking something was wrong with the pump until I realized what was going on.
Another plus of having an extra Mash tun.
Didn't add any rice hulls to a 50/50 Wheat/pilsner mash and it completely solidified on the false bottom. Was thinking something was wrong with the pump until I realized what was going on.
Posted on 11/3/16 at 10:08 am to s14suspense
started my yeast replication program last night on some 1318
Made a 1 L starter as usual. This morning I poured off 500 mL into a sanitized jar, then added another 1 L of wort to the flask. In a couple days I'll pour off 1L into 2 jars, and do it again. Then repeat once more. When I'm done with the wort, I'll pour off just one 500 mL jar-full, then use the last 1 L for an IPA. Should end up with 6 jars of yeast.
Made a 1 L starter as usual. This morning I poured off 500 mL into a sanitized jar, then added another 1 L of wort to the flask. In a couple days I'll pour off 1L into 2 jars, and do it again. Then repeat once more. When I'm done with the wort, I'll pour off just one 500 mL jar-full, then use the last 1 L for an IPA. Should end up with 6 jars of yeast.
Posted on 11/3/16 at 10:22 am to LoneStarTiger
Kind of been doing that with these last few batches of 1272.
Pour 90% out of the flask for the beer then add wort from that batch or starter wort to it and build it back up for a new batch. Had to brew 4 times within the last 2 weeks or so. I'm sure I've saved some money that way.
Pour 90% out of the flask for the beer then add wort from that batch or starter wort to it and build it back up for a new batch. Had to brew 4 times within the last 2 weeks or so. I'm sure I've saved some money that way.
Posted on 11/3/16 at 10:25 am to s14suspense
I figured it would be much easier to do it with starter wort since it would be the right gravity and all
Not sure I'll do it again, I think I am going to end up just switching to dry yeast anyways.
Not sure I'll do it again, I think I am going to end up just switching to dry yeast anyways.
Posted on 11/3/16 at 10:38 am to LoneStarTiger
quote:
I figured it would be much easier to do it with starter wort since it would be the right gravity and all
Not sure I'll do it again, I think I am going to end up just switching to dry yeast anyways.
Ordered my grains for my 100% Brett Pale Ale this morning. Got my starter going for Omega All the Bretts. I don't think it will have enough cells before i pitch to the wort, just means it may take a little longer to attenuate. I did some reading last night, and read up on a brewery that was doing a 100% brett pale ale and it was stuck around 1.016-1.020. They threw in a sach strain and it finished attenuating and threw off some additional barnyard esters. I may do this if it stalls out. I plan to let it ferment a minimum of 2 weeks before i start checking on the gravity, and if it stalls will pitch some 3711.
Also, my bootleg biology order should be coming in, in a couple of weeks. Pumped about that as well.
Posted on 11/3/16 at 1:50 pm to BugAC
quote:
I don't think it will have enough cells before i pitch to the wort,
with a low cell count, be prepared for a significant lag when compared to a sach fermentation.
Mine was over 48 hours before I saw significant activity. Finished somewhere around 1.010.
Posted on 11/3/16 at 3:11 pm to LSUGrad00
quote:
with a low cell count, be prepared for a significant lag when compared to a sach fermentation.
Mine was over 48 hours before I saw significant activity. Finished somewhere around 1.010.
Well, my yeast package date was 7/20 i believe, and i did a 2 liter starter 1.04 gravity on a stir plate. If i'm using the lager strain to predict my cell count for brett, which is suggested, then i'm short.
Posted on 11/3/16 at 8:37 pm to BugAC
I brewed an ESB a few weeks ago and it came out really well. It might be a minerally, but it does have some nice lacing.
Posted on 11/6/16 at 7:08 pm to Bleed P&G
Brew day complete. 100% Brett citra pale ale using a week long starter of omega yeast labs OYL 218 - all the Bretts. That starter smelled a little tart and incredibly funky. This one is going to be great. Whirlpooled with 3 oz of citra and plan to dry hop with 5 oz citra.
Also checked up on my long aged sour. Been in the fermenter about 8 or 9 months now. Took some readings and the gravity and ph seem to be about the same as when I checked it 3 months ago. FG right now is 1.008. Very smooth and perfectly tart taste. Not too much Brett though. This thing can be bottled. Thinking of bottling with some brett.
Also checked up on my long aged sour. Been in the fermenter about 8 or 9 months now. Took some readings and the gravity and ph seem to be about the same as when I checked it 3 months ago. FG right now is 1.008. Very smooth and perfectly tart taste. Not too much Brett though. This thing can be bottled. Thinking of bottling with some brett.
This post was edited on 11/7/16 at 7:28 am
Posted on 11/7/16 at 4:23 pm to BugAC
quote:
Whirlpooled with 3 oz of citra and plan to dry hop with 5 oz citra.
I brewed a red IPA on Saturday. Whirlpooled with 4 oz of Citra and 1.5 oz of Columbus. Plan to dry hop with another 4 oz of Citra.
Posted on 11/8/16 at 4:10 pm to BugAC
I need help coming up with a good recipe for a DIPA.
I've got some bulk hops in the freezer that need to get used and I figured a good DIPA would be a good way to use some of them up. Here's what I have:
Chinook - 12 oz
Amarillo - 3 oz
Apollo - 12 oz
Sorachi Ace - 12 oz
Citra - 3 oz
Cascade - 8 oz
I'll be buying the grain so any grain bill can be used. I've brewed a few different recipes with basically these same hops (I guess that's the problem buying in bulk
) and I'd love a fresh perspective.
This will be a 10 gallon batch (possibly 2 different 10 gallon batches).
I appreciate any input
I've got some bulk hops in the freezer that need to get used and I figured a good DIPA would be a good way to use some of them up. Here's what I have:
Chinook - 12 oz
Amarillo - 3 oz
Apollo - 12 oz
Sorachi Ace - 12 oz
Citra - 3 oz
Cascade - 8 oz
I'll be buying the grain so any grain bill can be used. I've brewed a few different recipes with basically these same hops (I guess that's the problem buying in bulk
) and I'd love a fresh perspective. This will be a 10 gallon batch (possibly 2 different 10 gallon batches).
I appreciate any input
Posted on 11/8/16 at 5:26 pm to I_heart_beer
15 lb pilsner
1 lb golden oats
0.75 lb sugar
Hops: All of them?
1 lb golden oats
0.75 lb sugar
Hops: All of them?
Posted on 11/8/16 at 5:53 pm to BottomlandBrew
That'd be a good experiment . Posted on 11/11/16 at 11:49 am to I_heart_beer
Has anyone tried to make a brett IPA in the fashion of the NE IPA's?
I'm currently sort of doing so right now. My chloride to sulfate ratio is a 1 to 1 which should up some of the mouthfeel. For a typical IPA it would be around a .5. I've been reading up on water chemistry for NE IPA's and i've seen suggested as high as 3:1, so i'm making gradual steps before i get to that point.
I did a whirlpool and was thinking of dry hopping mid fermentation, but i'm unaware at how Brett cells would react to the hop oils (i'm sure it's probably the same) so i'm waiting to dry hop on day 8 of fermentation. There is probably still ferm going on then, as Brett ferments out a bit longer i believe.
This one will be interesting to see how it goes. It smells pretty funky/fruity right now which makes me happy.
Next week, my bootleg biology shipment should be coming in.
I'm currently sort of doing so right now. My chloride to sulfate ratio is a 1 to 1 which should up some of the mouthfeel. For a typical IPA it would be around a .5. I've been reading up on water chemistry for NE IPA's and i've seen suggested as high as 3:1, so i'm making gradual steps before i get to that point.
I did a whirlpool and was thinking of dry hopping mid fermentation, but i'm unaware at how Brett cells would react to the hop oils (i'm sure it's probably the same) so i'm waiting to dry hop on day 8 of fermentation. There is probably still ferm going on then, as Brett ferments out a bit longer i believe.
This one will be interesting to see how it goes. It smells pretty funky/fruity right now which makes me happy.
Next week, my bootleg biology shipment should be coming in.
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