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Message
re: Homebrewing Thread: Volume II
Posted on 1/25/17 at 3:54 pm to BugAC
Posted on 1/25/17 at 3:54 pm to BugAC
quote:
1.00 oz Amarillo [0.00 %] - Steep/Whirlpool 25. Hop 13 0.0 IBUs
1.00 oz Citra [0.00 %] - Steep/Whirlpool 25.0 m Hop 14 0.0 IBUs
1.00 oz Columbus (Tomahawk) [0.00 %] - Steep/Whi Hop 15 0.0 IBUs
1.00 oz Galaxy [0.00 %] - Steep/Whirlpool 25.0 Hop 16 0.0 IBUs
I am a huge fan of using Columbus, Amarillo, and Citra together, however, I don't know if I would throw the Galaxy into the mix. Galaxy and Citra aren't all too different. If you want to use Galaxy, you should substitute it for the Citra.
1
Posted on 1/25/17 at 4:08 pm to Bleed P&G
quote:
am a huge fan of using Columbus, Amarillo, and Citra together, however, I don't know if I would throw the Galaxy into the mix. Galaxy and Citra aren't all too different. If you want to use Galaxy, you should substitute it for the Citra.
Yeah. Considering how much i liked the first batch, without knowing everything i know about NE style IPA's now, i'll scratch the galaxy and up my other quantities.
I'll save the galaxy to combine with some Eureka for a pale ale later.
Posted on 1/25/17 at 4:12 pm to gmrkr5
quote:
dumping a pound of PB2 in secondary tomorrow... i'm nervous
Don't be nervous now. Be nervous when you have to clean all the gunk up after you package.
Posted on 1/26/17 at 8:55 am to BMoney
quote:
Don't be nervous now. Be nervous when you have to clean all the gunk up after you package.
PB2 leave a bunch of junk in the fermeter? it's in a conical so i'm hoping to be able to catch all or most of it there....
Posted on 1/26/17 at 9:08 am to gmrkr5
quote:
PB2 leave a bunch of junk in the fermeter? it's in a conical so i'm hoping to be able to catch all or most of it there....
It basically turns into peanut butter at the bottom. So it takes a little more effort to clean than your typical yeast cake or dry hop trub.
Posted on 1/26/17 at 10:16 am to BMoney
Tapped my steam beer last night. Standard I am shooting for is Anchor Steam.
Color is spot on. Only been in the keg for a couple days, so it's still hazy.
My aroma is dull compared to AS. I was using some old hops, so maybe that had something to do with it. Might need add a little aromatic malt next time.
Taste is a toss up. It has that back-tongue bite I'm always looking for with AS, but my bitterness is too high and throws off the balance.
Over all it's a decent beer. I'll drink the shite out of it, but it could be better. I have another steam beer fermenting on the previous cake, and it's all vienna, C60, and amarillo. Could be interesting. Could be a dud.
Color is spot on. Only been in the keg for a couple days, so it's still hazy.
My aroma is dull compared to AS. I was using some old hops, so maybe that had something to do with it. Might need add a little aromatic malt next time.
Taste is a toss up. It has that back-tongue bite I'm always looking for with AS, but my bitterness is too high and throws off the balance.
Over all it's a decent beer. I'll drink the shite out of it, but it could be better. I have another steam beer fermenting on the previous cake, and it's all vienna, C60, and amarillo. Could be interesting. Could be a dud.
Posted on 1/26/17 at 11:11 am to BottomlandBrew
Hey guys...just wanted to introduce myself because I want to start participating in this thread.
I've been brewing on and off since the dark ages when you could get any hops you wanted as long as they were 2 year old Cascade and any yeast you wanted as long as it was Munton's dry. I quit for a while when I was living in FL because I didn't have any temperature control and my beers were always coming out too estery. When I moved out here to CO I got back into it. The water is fantastic here, pretty soft and you can do anything with it that you want.
Cut to the chase, I ended up building an electric brewery in my basement (basically this one) a few years ago and it's been wonderful. Then a year or so later I added a heated/cooled conical to the system. I finally have some consistency and repeatability in my process and I can brew anytime I want.
So that's kinda where I'm coming from. I just wanted to say hi instead of jumping in here out of nowhere like some random internet idiot.
I've been brewing on and off since the dark ages when you could get any hops you wanted as long as they were 2 year old Cascade and any yeast you wanted as long as it was Munton's dry. I quit for a while when I was living in FL because I didn't have any temperature control and my beers were always coming out too estery. When I moved out here to CO I got back into it. The water is fantastic here, pretty soft and you can do anything with it that you want.
Cut to the chase, I ended up building an electric brewery in my basement (basically this one) a few years ago and it's been wonderful. Then a year or so later I added a heated/cooled conical to the system. I finally have some consistency and repeatability in my process and I can brew anytime I want.
So that's kinda where I'm coming from. I just wanted to say hi instead of jumping in here out of nowhere like some random internet idiot.
Posted on 1/26/17 at 11:35 am to BMoney
quote:
It basically turns into peanut butter at the bottom. So it takes a little more effort to clean than your typical yeast cake or dry hop trub.
awesome lol
Posted on 1/26/17 at 11:45 am to MountainTiger
Welcome!!!
Posted on 1/26/17 at 12:43 pm to MountainTiger
Welcome!
First order of business, request a sticky.
First order of business, request a sticky.
Posted on 1/26/17 at 1:55 pm to MountainTiger
Welcome aboard!
Just ordered ingredients to brew 20 gallons of a NEIPA to be served at our club's Iron Brewer competition in 2 weeks. Brewing Sunday. Serving 13 days later. Hope that yeast is hungry.
Just ordered ingredients to brew 20 gallons of a NEIPA to be served at our club's Iron Brewer competition in 2 weeks. Brewing Sunday. Serving 13 days later. Hope that yeast is hungry.
Posted on 1/26/17 at 6:49 pm to BMoney
Thanks all....sticky requested (if it will do any good).
Here's what I've got going on at the moment. I have two on tap. 1) The last of an altbier that I made last fall using what Denny Conn insists is the authentic Zum Uerige recipe and 2) a keg of a Tank 7 Saison clone. I hesitate to even use the word clone - it was inspired by Tank 7 and it's delicious but not the same as Tank 7. In the fermenter I have an IPA that I made Saturday with Zythos, Citra, Amarillo and Opal. It'll get dry hopped with Amarillo and Simcoe when it's done fermenting. The yeast is WY 1450.
Our local club has our main competition coming up next month and I'll be helping judge at that. It's part of a beer festival that's held at Peterson AFB. The comp is a couple of weeks before the festival. I'm entering the aforementioned saison and also a barleywine I made this summer. I don't expect the BW to do very well because it still needs a good year or more of age but I think the saison has a shot.
The festival at Peterson is sort of unique. Since it's on federal property, state laws don't apply and they allow homebrewers to serve their beer along with the pro brewers. If the IPA turns out well I may take a keg of that and the other keg of the saison to serve.
I've also got 5 gal. of cider fermenting. Our club partnered up with a local cidery to buy a bunch of raw cider from Washington. We usually try to get local apple juice but the apple crop here suffered a late frost last year and was wiped out. I didn't pitch any yeast at all; I'm just relying on the natural yeast to ferment it.
Next up, a buddy of mine and I are going to split a batch of tripel using palm sugar. I've done this in the past and it's phenomenal. Instead of putting this one on tap, I'll probably bottle it in 750 mL Belgian bottles with cork & cage.
Here's what I've got going on at the moment. I have two on tap. 1) The last of an altbier that I made last fall using what Denny Conn insists is the authentic Zum Uerige recipe and 2) a keg of a Tank 7 Saison clone. I hesitate to even use the word clone - it was inspired by Tank 7 and it's delicious but not the same as Tank 7. In the fermenter I have an IPA that I made Saturday with Zythos, Citra, Amarillo and Opal. It'll get dry hopped with Amarillo and Simcoe when it's done fermenting. The yeast is WY 1450.
Our local club has our main competition coming up next month and I'll be helping judge at that. It's part of a beer festival that's held at Peterson AFB. The comp is a couple of weeks before the festival. I'm entering the aforementioned saison and also a barleywine I made this summer. I don't expect the BW to do very well because it still needs a good year or more of age but I think the saison has a shot.
The festival at Peterson is sort of unique. Since it's on federal property, state laws don't apply and they allow homebrewers to serve their beer along with the pro brewers. If the IPA turns out well I may take a keg of that and the other keg of the saison to serve.
I've also got 5 gal. of cider fermenting. Our club partnered up with a local cidery to buy a bunch of raw cider from Washington. We usually try to get local apple juice but the apple crop here suffered a late frost last year and was wiped out. I didn't pitch any yeast at all; I'm just relying on the natural yeast to ferment it.
Next up, a buddy of mine and I are going to split a batch of tripel using palm sugar. I've done this in the past and it's phenomenal. Instead of putting this one on tap, I'll probably bottle it in 750 mL Belgian bottles with cork & cage.
Posted on 1/26/17 at 7:28 pm to BottomlandBrew
quote:
Who in here has the Brew Boss system? I'm wondering how it's working now that you've had it for a while.
I absolutely love it and it has worked flawlessly for 15 or so batches.
My only complaint would be one that's my own doing, I went with the 20 gallon pot because I was doing mainly 10 gallon batches at the time. Now I'm more into smaller batches. 5 gallon batches are doable but the whole COFI filter/pot is designed for 10 gallon batches. I do 5 gallon batches with a bag, not the metal filter. And I've recently done several smaller batches (1-2 gallons), which aren't happening in a 20 gallon pot
Overall, the Brew Boss system software works great, the hardware side of things is great too, but you are kind of limited in the range of batch sizes.
Posted on 1/27/17 at 8:23 am to BugAC
My wife and I are actually looking into making our first batch of mead. We're only in the researching portion of it so far though.
Posted on 1/27/17 at 8:35 am to skrayper
quote:
first batch of mead.
Love some homebrew mead, but that stuff will sneak up on you with the quickness.
Posted on 1/27/17 at 8:43 am to skrayper
quote:
My wife and I are actually looking into making our first batch of mead. We're only in the researching portion of it so far though.
I hear it's much easier than brewing beer. I haven't done it yet. I've thought about doing mead or wine at times, as you don't have to brew anything. You just ferment and wait. There are some things you have to do, though. Like adding something here and there, and dilution, etc... Again i haven't gotten into it enough to know the ins and outs.
I am still mulling over the idea of wine, but i don't know where to store it. I would think cool temperatures around 50-60 degrees would be ideal, which i have a fermenting fridge i could use, however there would be temp. swings when i'm fermenting beer in the same place.
Posted on 1/27/17 at 8:49 am to BugAC
quote:
I hear it's much easier than brewing beer. I haven't done it yet. I've thought about doing mead or wine at times, as you don't have to brew anything. You just ferment and wait. There are some things you have to do, though. Like adding something here and there, and dilution, etc... Again i haven't gotten into it enough to know the ins and outs.
I am still mulling over the idea of wine, but i don't know where to store it. I would think cool temperatures around 50-60 degrees would be ideal, which i have a fermenting fridge i could use, however there would be temp. swings when i'm fermenting beer in the same place.
During the spring, we have an area under the house (calling it a crawlspace is too small, but I wouldn't justify calling it a basement either) that has a nice chill to it. We may use something like that if mead doesn't work so well using a standard fridge.
Posted on 1/27/17 at 9:28 am to skrayper
Making mead is more like making wine than beer. With beer, once it's in the fermenter most of the time your work is done aside from packaging it. With mead you mix honey, water, yeast and some nutrients and that's it. Then you have to decide when to transfer to secondary, if/when to add fruit, oak, tannins, whether to backsweeten, etc. Most of the work is after it goes into the fermenter.
Posted on 1/27/17 at 9:48 am to MountainTiger
quote:
Making mead is more like making wine than beer. With beer, once it's in the fermenter most of the time your work is done aside from packaging it. With mead you mix honey, water, yeast and some nutrients and that's it. Then you have to decide when to transfer to secondary, if/when to add fruit, oak, tannins, whether to backsweeten, etc. Most of the work is after it goes into the fermenter.
Cool, cool. My wife loves homemade mead (back in college one of her roommates would make it) so I thought, now that the new job is going smoothly, I would look into giving it a try.
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