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re: Homebrewing Thread: Volume II
Posted on 5/17/17 at 11:57 am to BugAC
Posted on 5/17/17 at 11:57 am to BugAC
quote:
Anybody else have issues keeping rubber stoppers in plastic carboys? My 3 gallon plastic carboys
Is it just 3 gallon carboys? I'm trying to remember, do the 3 gallon carboys use different size stoppers than the 5/6 gallon ones? I haven't had problems with either one, but can't remember if I use a different stopper.
quote:
I use these for my plastic carboys. Makes the transfer easy as well.
You ferment with those? They always seem kinda loose to me, like they're not getting a proper seal.
1
Posted on 5/17/17 at 1:16 pm to I_heart_beer
quote:
You ferment with those? They always seem kinda loose to me, like they're not getting a proper seal.
Yep. Mine seal really nicely. Way better than a stopper, actually.
Posted on 5/17/17 at 1:19 pm to BMoney
how do you prim your racking cane? just blow in the other nipple?
Posted on 5/17/17 at 1:26 pm to CarRamrod
quote:
how do you prim your racking cane? just blow in the other nipple?
Hook my spare CO2 tank to it and push out at 2-3 psi.
Posted on 5/17/17 at 2:15 pm to CarRamrod
quote:
how do you prim your racking cane? just blow in the other nipple?
You can do that. If you keg, a better way to go is to shove one of these things into the side nipple and then use CO2 to push the beer.
Posted on 5/17/17 at 4:14 pm to MountainTiger
i need to get all my tanks filled. im down to my last 5 lber.
Posted on 5/18/17 at 11:57 am to CarRamrod
Bug
I pitched my Sour Solera Blend. Will i see a krazen head similar to a normal beer? cause it is stagnant right now with no activity.
I pitched my Sour Solera Blend. Will i see a krazen head similar to a normal beer? cause it is stagnant right now with no activity.
Posted on 5/18/17 at 12:11 pm to CarRamrod
You should see a krausen at some point. That blend has sacc yeast in it, which will do most of the heavy lifting early on. Then the other bugs will take over later.
Posted on 5/18/17 at 2:06 pm to MountainTiger
well.i hope they werent DOA. ill wait a few days and see if i need to re pitch something else.
Posted on 5/18/17 at 4:33 pm to CarRamrod
quote:
I pitched my Sour Solera Blend. Will i see a krazen head similar to a normal beer? cause it is stagnant right now with no activity.
You should, but probably not as active as other beers. FWIW, i have yet to pitch a all-in-one mixed culture so i don't know how they react. I have my fall sour solera blend in a yeast starter that i stepped up and i haven't seen anything in the starter yet. It's been going since Monday. However, that doesn't mean there won't be activity eventually.
Do you see any airlock activity?
Posted on 5/19/17 at 8:51 am to BugAC
i do now. i got home yesterday and look and has a decent head and air lock is moving but nothing like im used to. i havent started doing starters yet, but i plan to in the future. I believe it would have helped this.
Posted on 5/19/17 at 1:48 pm to CarRamrod
quote:
i havent started doing starters yet, but i plan to in the future. I believe it would have helped this.
I generally don't use starters for blends because I'm afraid that the balance between the various microbes will get out of whack. That may be overly paranoid, I don't know. Aside from that I do pretty big starters. 4 liters for a normal ale and 6-7 for bigger beers and lagers.
Posted on 5/19/17 at 2:13 pm to MountainTiger
liters? why so big?
Posted on 5/19/17 at 2:47 pm to CarRamrod
10 gallon batches
Posted on 5/19/17 at 10:01 pm to MountainTiger
quote:
generally don't use starters for blends because I'm afraid that the balance between the various microbes will get out of whack
I've heard this too. Only reason I'm using a starter for my sour solera blend is because the pack is 8 months old
Posted on 5/20/17 at 1:58 pm to BugAC
Yeah, like I said, I'm not sure how real that concern is. Probably the bugs will work out their own equilibrium. The other thing that might be an issue is alcohol tolerance of the lacto. Usually (but there are exceptions) lacto is pretty intolerant of alcohol so you wouldn't want to dose them with a bunch of alcohol before they've had a chance to do their thing.
Brewing an amber ale today. I'm going against my usual rule of simplicity in recipes. This one has 10 different malts in it.
Also I kegged the pilsner I brewed a few pages back and it tasted fantastic. It still needs some lagering but it's exactly what I was going for. I think that may become my go-to summer pilsner recipe.
Brewing an amber ale today. I'm going against my usual rule of simplicity in recipes. This one has 10 different malts in it.
Also I kegged the pilsner I brewed a few pages back and it tasted fantastic. It still needs some lagering but it's exactly what I was going for. I think that may become my go-to summer pilsner recipe.
Posted on 5/20/17 at 2:06 pm to MountainTiger
I am planning to brew a saison next weekend and want to throw in some orange zest at the end of the boil. Does anyone know how many ounces it takes to detect the orange flavor in the final beer. Also, how many oranges it takes to yield one ounce of zest?
Posted on 5/20/17 at 2:07 pm to MountainTiger
Just finished up a brew
7# pils
1# wheat malt
1/2# golden oats
2.5 oz falconer's flight at 180 hopstand
Bootleg Biology Mad Ferm mix
We shall see. Crushed too fine and couldn't get a clear runoff to save my life.
7# pils
1# wheat malt
1/2# golden oats
2.5 oz falconer's flight at 180 hopstand
Bootleg Biology Mad Ferm mix
We shall see. Crushed too fine and couldn't get a clear runoff to save my life.
Posted on 5/22/17 at 7:48 am to Bleed P&G
quote:
Does anyone know how many ounces it takes to detect the orange flavor in the final beer.
I'm scratching my head on this problem as well, but for lime zest. My wife had a beer based on a Moscow mule that she wants me to replicate. Thinking of doing a mild kettle sour, raising it to 180 and adding lime zest and ginger, then fermenting clean. I'm thinking of maybe zesting 4-6 limes, but not sure.
Posted on 5/22/17 at 9:35 am to Bleed P&G
quote:
I am planning to brew a saison next weekend and want to throw in some orange zest at the end of the boil. Does anyone know how many ounces it takes to detect the orange flavor in the final beer. Also, how many oranges it takes to yield one ounce of zest?
I've never weighed it, I just go by number of oranges/grapefruit/whatever. One of my tripel recipes uses a whole orange plus half a grapefruit. Also, I don't use a zester, I use a vegetable peeler to take off the top layer of skin. If you're digging into the pith, you're going too deep (TWSS).
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