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Started By
Message
1
Posted on 2/3/17 at 10:29 am to LoneStarTiger
quote:
pot plus banjo burner
sorry, no pics
Ditto. Plus an Igloo cooler. The beer drinks good.
Posted on 2/3/17 at 11:13 am to Fratastic423
quote:
pulling out my brewing equipment for 2.5 gallons is just as much work as pulling it out for 10 gallons
This isn't the case for me. For small batches, I BIAB on my stove. One pot, one fermenter to clean/sanitize, and that's it. Heating and cooling are much quicker too. When I was doing 10 gallon batches I had a 3 vessel electric system at one time with tons of clean up effort and time involved. I've been knocking out small batches after work, not half a day on a weekend. That and the more diverse selection of beers makes small batches better for me, ymmv.
Posted on 2/3/17 at 11:24 am to CarRamrod
quote:
do you use your own test kit to test the water or do you just use the 2015 water quality report on line lol.
I would use the ward labs report from Brasseurs website
Posted on 2/4/17 at 12:06 pm to LSUGrad00
So back to brewing non sour/funk beers today. Trying my hand at a NE IPA. Just finished the mash. I'm really hoping the boil cuts down on some of the turbidity in appearance of this one. Looks like bayou water.
Forgot how much I miss the smell of hops straight from the bag.
Forgot how much I miss the smell of hops straight from the bag.
This post was edited on 2/4/17 at 12:07 pm
Posted on 2/4/17 at 12:17 pm to BugAC
Last week I brewed up a 2.5 gal batch of cream ale and only used half the liquid yeast. Put the rest in a small mason jar and left in fridge. Is this yeast dead/useless now? Any way to save portions of liquid yeast if I don't need it all?
Posted on 2/4/17 at 12:20 pm to AubieALUMdvm
Why not pitch the whole vial?
And no it will be fine if you prop up a starter and keep that going. However, if you aren't brewing again soon, then it may go to waste.
As far as saving what's left in the vial, I'd be concerned with oxygenation of the yeast. I'd just throw it out if it's just a normal sach yeast.
And no it will be fine if you prop up a starter and keep that going. However, if you aren't brewing again soon, then it may go to waste.
As far as saving what's left in the vial, I'd be concerned with oxygenation of the yeast. I'd just throw it out if it's just a normal sach yeast.
Posted on 2/4/17 at 1:56 pm to BugAC
Do you have a pound or two of oats in your grain bill? That is likely what is causing the turbidity. The final beer will be fine.
I just wrapped up a German pils. It came in a couple of points high at 1.050, but other than that, it was a flawless brew day.
I just wrapped up a German pils. It came in a couple of points high at 1.050, but other than that, it was a flawless brew day.
This post was edited on 2/4/17 at 2:08 pm
Posted on 2/4/17 at 2:19 pm to Bleed P&G
Yeah I had 1.25 of oats and 1 lb of spelt. I knew they'd cause the haze just didn't realize how much. I can get past the appearance as long as it comes out great, which I think it will be. Whirlpoolingbwith about 4-5 oz of hops right now.
Posted on 2/4/17 at 8:05 pm to BugAC
Here's mine. Looking good. 1.06 OG.
This post was edited on 2/4/17 at 8:12 pm
Posted on 2/4/17 at 8:54 pm to GregMaddux
Very nice!
Posted on 2/4/17 at 9:14 pm to GregMaddux
quote:
Looking good. 1.06 OG
Looks like OJ! Mines sitting at 1.064.
This post was edited on 2/4/17 at 9:15 pm
Posted on 2/4/17 at 9:22 pm to BugAC
This is my 4th NE ipa. This grain bill is perfect. Just toy around with the hops.
Eta. Chinook for bittering is a must. Also throw an oz of Chinook in whirlpool. Both those additions are essential.
Eta. Chinook for bittering is a must. Also throw an oz of Chinook in whirlpool. Both those additions are essential.
This post was edited on 2/4/17 at 9:24 pm
Posted on 2/4/17 at 9:30 pm to GregMaddux
This one is magnum for buttering then massive amounts of citra, Amarillo , and Columbus. I brewed it before I knew how to make NE IPA's and it was great then.
Posted on 2/4/17 at 9:38 pm to BugAC
30 min 1 Chinook
0 min 1 Chinook
0 min 1 sorachi ace
0 min 3 citra
Let stand 30 min
Dry
2 galaxy
6 citra
Add 1 galaxy and 1 citra as soon as fermentation is visible. Add the rest in primary 4 days later.
0 min 1 Chinook
0 min 1 sorachi ace
0 min 3 citra
Let stand 30 min
Dry
2 galaxy
6 citra
Add 1 galaxy and 1 citra as soon as fermentation is visible. Add the rest in primary 4 days later.
This post was edited on 2/4/17 at 9:39 pm
Posted on 2/5/17 at 9:10 am to GregMaddux
quote:
This grain bill is perfect
Do you mind sharing it?
Posted on 2/5/17 at 9:32 am to Bleed P&G
So I have a giant mess to clean up. Didnt use a blow off tube last night. I figured the fermcaps would be sufficient as it always has worked before. Apparently this yeast decided to be super aggressive.good problem to have I guess.
Posted on 2/5/17 at 1:14 pm to Bleed P&G
5 gallon
5lb 13oz pilsen
3 lb 2 row
2 lb flaked oats
13 oz flaked wheat
4 oz acidulated malt
I upped the flaked oats in this one. Normally is 1.4 lbs. With this much flaked oats you should do a protein rest. I did 125 for 30 min then 154 for 45. I'm using a standard igloo cooler setup so to accomplish that obviously I had a very soupy mash.
Oh I added some unmeasured amount of sugar during the boil. Maybe a cup or so.
5lb 13oz pilsen
3 lb 2 row
2 lb flaked oats
13 oz flaked wheat
4 oz acidulated malt
I upped the flaked oats in this one. Normally is 1.4 lbs. With this much flaked oats you should do a protein rest. I did 125 for 30 min then 154 for 45. I'm using a standard igloo cooler setup so to accomplish that obviously I had a very soupy mash.
Oh I added some unmeasured amount of sugar during the boil. Maybe a cup or so.
Posted on 2/6/17 at 8:44 am to BugAC
So, i cleaned up the mess in the ferm. freezer. Put another clean airlock after swapping out the one that was blowing off. Didn't even finish wiping everything down before that airlock starting blowing off too. So I switched out for a blowoff tube. As of 10 pm last night, that thing was still chugging. Had to dump the container of sanitizing solution that the blowoff tube was in as that was about to overflow. I've had some aggressive yeast before, but this one is the winner. The only other time i encountered an aggressive fermenatation like this, was when i use Irish Ale yeast for my stout. I guess my starter was very healthy.
Oh, and that was probably the best smelling mess i cleaned up. I wiped it up with a big towel and brought it out back to hose it off. Smelled of tropical fruit very heavily. I put the towel on the deck rail to air dry and every time i'd walk past i'd still get that beautiful aroma of tropical fruit. I'm really excited about this beer. Will be adding my first round of dry hops in a couple days.
And when i get home i need to taste my 11 month old mixed ferm and see how the oak is coming through on it. I'm still a little concerned with bottling this one. The FG has been sitting at 1.008 for more than 6 months now, so i'm pretty confident it's finished fermenatation. I was planning on bottling with the same brett strain that's already in the beer, and bottle conditioning, just afraid that adding the brett will jump start it and it will start chewing down on the residual sugar in addition to the priming sugar i was going to add.
Oh, and that was probably the best smelling mess i cleaned up. I wiped it up with a big towel and brought it out back to hose it off. Smelled of tropical fruit very heavily. I put the towel on the deck rail to air dry and every time i'd walk past i'd still get that beautiful aroma of tropical fruit. I'm really excited about this beer. Will be adding my first round of dry hops in a couple days.
And when i get home i need to taste my 11 month old mixed ferm and see how the oak is coming through on it. I'm still a little concerned with bottling this one. The FG has been sitting at 1.008 for more than 6 months now, so i'm pretty confident it's finished fermenatation. I was planning on bottling with the same brett strain that's already in the beer, and bottle conditioning, just afraid that adding the brett will jump start it and it will start chewing down on the residual sugar in addition to the priming sugar i was going to add.
Posted on 2/6/17 at 10:08 am to BugAC
i brewed a classic hefe this weekend. very simple recipe.
Color looks great. I plan to take off 2 gallons and put in some peach in one and some blackberries in the other.
Anyone have a good idea of how much to throw in to a 1 gallon batch for each? and for how long?
Color looks great. I plan to take off 2 gallons and put in some peach in one and some blackberries in the other.
Anyone have a good idea of how much to throw in to a 1 gallon batch for each? and for how long?
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