re: Homebrewing Thread: Volume II

I'm pretty pumped about being able to easily brew 10G batches... will be nice to do that for festivals and have 5 to share and 5 for the home kegerator.

I'm sure some beers just for home consumption will be done as 5G batches... I'll also have to double mash or add extract for 10G of any bigger beers.

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I understand the desire to move to small batches, but pulling out my brewing equipment for 2.5 gallons is just as much work as pulling it out for 10 gallons. I have two small kegs, I have small carboys; so I have started just splitting the batches for different variations.

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Well, my reasoning for shrinking my batch sizes is so the beer doesn't sit in my keg for so long. I've been splitting my sours in 2 for some. I am going to do a quick sour with strawberry, and maybe some vanilla in a couple months. That one will be 5 gallons because i know it won't take long for that keg to be floated.

Next batch is NE IPA - 5 gallons
after that is another mixed ferm sour split batch. Half will get bootleg biology solera blend the other half will get the culture from the batch i'm bottling in a couple weeks. I may add my final bootleg funk weapon #2 packet to that as well.
Batch after that will be the quick sour.

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anyone done any good peach flavored beer?

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I've brewed a peach wheat a few times. It medalled at Dixie Cup in fruit beer, but it's just really simple.

Half 2-row, half wheat (4.5-5 pounds each for 5 gallons), just a touch of bittering hops. Ferment with 1010 American Wheat, but 1056 or 001 works fine too.

After fermentation, add 5 pounds of peaches for a week. When packaging, add a couple ounces of peach extract and an ounce of lactic acid to make the fruit pop.

Super easy beer, and it's great in the summer.

im just getting back into brewing from years ago, where is everyone ordering there ingredients now? is Austin homebrew still the goto online retailer.

how is LA home brew? I just remember it being a warehouse where he was only there for like a hour every few days. is it an actual store front now?

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how is LA home brew? I just remember it being a warehouse where he was only there for like a hour every few days. is it an actual store front now?

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It's great. I order online ahead of time almost always and it's ready to pick up when I get there. Plus there are always beers on tap to try.

And it's open more regular hours. I think 12-7 M-F and 10-7 Saturday? ETA: 10-4 on Saturdays.

have people posted their equipment setups in this thread? I have a ton of stuff but probably needs some maintenance and upgrades.

Plus i was given a 40 gallon conical plastic tank from a guy who made wine when he moved. if anyone wants to make a big batch.

most of this has probably been asked through out the thread but i dont feel like going through it all.

Are yall doing anything to the water you are using in BR. adding minerals or anything? or are you using other water?

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Are yall doing anything to the water you are using in BR. adding minerals or anything? or are you using other water?

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I use BR water and treat it. I use beersmith water profile tool to tailor the water to suit the style. And i use phophoric acid 75% for minor ph adjustments.

If I recall, BR water is pretty soft correct? My water here is soft too so I pretty much always have to add calcium to it either in the form of gypsum or CaCl2 (or more commonly both). I use the Bru'n Water spreadsheet to figure out what my salt additions are.