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re: Homebrewing Thread: Volume II
Posted on 1/4/17 at 12:05 pm to BMoney
Posted on 1/4/17 at 12:05 pm to BMoney
quote:
I left it in for a week the times I did it. I'm sure I could have gone shorter, but it seemed right.
that's what i was thinking i'd shoot for...
so 2 jars gave you a decent PB flavor? Like on the same level as liquid bliss or PB korova or am i being too ambitious?
This post was edited on 1/4/17 at 12:07 pm
1
Posted on 1/4/17 at 12:50 pm to gmrkr5
quote:
so 2 jars gave you a decent PB flavor? Like on the same level as liquid bliss or PB korova or am i being too ambitious?
Definitely peanut butter forward. I actually used a jar of the regular and a jar of the chocolate. Turned out great both times. Dammit, now I really want to brew this again.
Posted on 1/4/17 at 12:53 pm to BMoney
quote:
Definitely peanut butter forward. I actually used a jar of the regular and a jar of the chocolate. Turned out great both times. Dammit, now I really want to brew this again.
i almost grabbed a jar of each but i'm also racking on nibs so figured i'd get enough chocolate there
what was your base beer previously? standard stout/porter? i'm going to do this with a milk stout
Posted on 1/4/17 at 1:00 pm to gmrkr5
quote:
what was your base beer previously? standard stout/porter?
I used a stock stout both times I did it. I think next time I'll use the porter base that I've been using for my coffee vanilla porter, since I'm really happy with that.
ETA: I actually have that fermenting away now just awaiting the coffee beans. Got half a mind to just grab some PB2 jars now.
This post was edited on 1/4/17 at 1:01 pm
Posted on 1/4/17 at 1:02 pm to BMoney
quote:
I used a stock stout both times I did it. I think next time I'll use the porter base that I've been using for my coffee vanilla porter, since I'm really happy with that.
the coffee porter i bottled a few days ago will turn into a coffee vanilla if i like how it turned out. i want this milk stout to work but if it doesnt i'll use this porter for peanut butter too in the future
quote:
ETA: I actually have that fermenting away now just awaiting the coffee beans. Got half a mind to just grab some PB2 jars now.
DO ITThis post was edited on 1/4/17 at 1:04 pm
Posted on 1/4/17 at 1:07 pm to gmrkr5
quote:
the coffee porter i bottled a few days ago will turn into a coffee vanilla if i like how it turned out.
The vanilla really seems to round out the beer. Any bitterness that the coffee may bring to the table just gets smoothed out by the vanilla. Just dump a couple ounces of this into the keg. It's magic.
Posted on 1/4/17 at 1:10 pm to BMoney
quote:
The vanilla really seems to round out the beer. Any bitterness that the coffee may bring to the table just gets smoothed out by the vanilla. Just dump a couple ounces of this into the keg. It's magic.
we added a very small amount of homemade extract to 2 bombers to see what it may taste like. those will probably be the first to get opened then i'll wish ALL of the rest tasted the same
hopefully at least....
Posted on 1/4/17 at 1:36 pm to BugAC
quote:
I do recall i force carbed for about 40 hours instead of the usual 24 at 30 psi, then dropped the co2 back to 18-20 psi and let it sit for a week, then reduced to serving pressure.
While on this topic, what is everyone's carbonation technique?
I don't have the patience to set it to serving pressure and leave it for two weeks while it carbonates. I used to crank the regulator up to 30 psi and then shake the keg for 5 minutes, but I would get inconsistent results. Now, I add some gelatin to the beer after kegging, set the regulator to 50 psi for 15 hours, and then set it to serving pressure. About 24-48 hours later, the gelatin has fined the keg and the beer is ready to drink. If I keg on a Friday afternoon, it is usually drinkable by Sunday or Monday.
Posted on 1/4/17 at 1:58 pm to Bleed P&G
quote:
While on this topic, what is everyone's carbonation technique?
40 psi for 24 hours, then serving pressure. If I've cold crashed before kegging, it's ready to drink after the 24 hours. If not, it's usually ready after 48 hours, but still quite drinkable at 24.
It only took me one time to learn the lesson to make sure to bleed the pressure before pulling the handle after dropping it to serving pressure.
Posted on 1/4/17 at 2:16 pm to Bleed P&G
quote:
While on this topic, what is everyone's carbonation technique?
Cold crash for 24 hours.
Typically set the regulator to 30 psi, then roll the keg around. Do this about 5 minutes are so. Then place it in the fridge for 24 hours.
After 24 hours, i release the pressure, then set it to suggested style pressure for 3-5 days or until carbonated. Then i reduce to serving pressure and pour.
This post was edited on 1/4/17 at 2:17 pm
Posted on 1/4/17 at 2:52 pm to Bleed P&G
35-40 psi for a day then serving pressure
Posted on 1/4/17 at 4:32 pm to LoneStarTiger
quote:
40 psi for 24 hours
quote:
Typically set the regulator to 30 psi, then roll the keg around. Do this about 5 minutes are so. Then place it in the fridge for 24 hours.
quote:
35-40 psi for a day
Doesn't sound like anyone else has patience either.
Posted on 1/4/17 at 4:59 pm to Bleed P&G
quote:
Doesn't sound like anyone else has patience either.
If breweries carbonate in a day in their brite tank, why shouldn't I basically do the same? These people that set their psi to 8 and leave it for 10 days before drinking are just nuts.
Hell, I could keg and roll at 40 psi before leaving for work and it'd be ready to drink by the time I got home. Maybe I'll do that next time.
Posted on 1/4/17 at 5:50 pm to Bleed P&G
I do it a couple ways.
For average ales I crank the pressure up to 30, shake, let it sit for a day, bleed to serving pressure, and serve.
For my sour and funky stuff I do natural carbonation in the keg. I bulk age in the keg after primary, so when I add it to the keg for aging I also add in some sugar. I hook it up to CO2 to seat the lid, bleed, seat again. This allows me to sample with a picnic tap without opening it up. I usually have to add a little more carbonation once it's on tap, but it's only a couple days at serving pressure and temp.
BTW, new kegs are on sale right now at Adventures in Homebrew for $75. Only $5 more than used. ETA: Ball locks, that is.
For average ales I crank the pressure up to 30, shake, let it sit for a day, bleed to serving pressure, and serve.
For my sour and funky stuff I do natural carbonation in the keg. I bulk age in the keg after primary, so when I add it to the keg for aging I also add in some sugar. I hook it up to CO2 to seat the lid, bleed, seat again. This allows me to sample with a picnic tap without opening it up. I usually have to add a little more carbonation once it's on tap, but it's only a couple days at serving pressure and temp.
BTW, new kegs are on sale right now at Adventures in Homebrew for $75. Only $5 more than used. ETA: Ball locks, that is.
This post was edited on 1/4/17 at 5:50 pm
Posted on 1/4/17 at 6:07 pm to Bleed P&G
Just took a pull from the problem keg. All is well. I believe it simply overcarbonated itself and possibly the drop in temperatures aided in that. That's a relief. Didn't feel like pulling out beer lines again.
Posted on 1/4/17 at 7:24 pm to Bleed P&G
quote:
Doesn't sound like anyone else has patience either.
If I wanted to wait I'd bottle
No, that's a lie. I'd never bottle again.
Posted on 1/4/17 at 7:31 pm to LoneStarTiger
There are some funky/sours I debate bottling, then I say "screw it," and just put it on tap and drink it.
Posted on 1/4/17 at 8:39 pm to BottomlandBrew
With the quantity of keg hops I add, I am scared to shake/roll it around too much. I set it at 35psu for 24 h then drop to 20 for 24 h while taking a couple pints then serving pressure til it floats.
Posted on 1/8/17 at 8:03 pm to BugAC
What is the longest you've waited to use milled grain?
I bought grain to brew a stout 3 weeks ago. shite keeps coming up and i have not been able to brew it. The earliest I will be able to brew is next weekend, possibly even MLK day.
Should i throw this shite away or use it
I bought grain to brew a stout 3 weeks ago. shite keeps coming up and i have not been able to brew it. The earliest I will be able to brew is next weekend, possibly even MLK day.
Should i throw this shite away or use it
Posted on 1/8/17 at 9:29 pm to GregMaddux
It's fine. If it bothers you, before you brew take a pinch of the grain and chew it. If it tastes fine, get after it.
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