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Message
1
Posted on 6/12/13 at 2:27 pm to s14suspense
quote:
The only thing that I don't like about your particular setup is your brick stacking. That's just too much heavy lifting on a brew day.
It's the only thing i got. I need to build a brew stand.
Posted on 6/12/13 at 2:27 pm to s14suspense
quote:
No.
Posted on 6/12/13 at 2:31 pm to BugAC
quote:
It's the only thing i got. I need to build a brew stand.
Seen quite a few these days made out of wood. I'm good with that because I have no metal working skills.
Right now I'm just using a high chair and picking things up and down all day. It's not too too bad though.
Posted on 6/12/13 at 2:33 pm to s14suspense
All this talk has gotten me a pissed that I don't have time to brew anytime soon.
Posted on 6/12/13 at 3:06 pm to Fratastic423
quote:
All this talk has gotten me a pissed that I don't have time to brew anytime soon.
Relax and have a homebrew.
Posted on 6/12/13 at 3:35 pm to LoneStarTiger
I'm bottling my test batch saison this weekend and brewing a farmhouse wit. I'm going to wash my yeast from the saison and use it for the wit. The yeast was harvested from a bottle of JK El Cedro and should, in theory, contain both the JK house yeast plus Brett.
I'm very pleased with how this 1st all grain saison is progressing. It probably won't be ready for the beach in a few weeks but I still look forward to cracking the cap on one.
I'm very pleased with how this 1st all grain saison is progressing. It probably won't be ready for the beach in a few weeks but I still look forward to cracking the cap on one.
Posted on 6/12/13 at 3:38 pm to BottomlandBrew
quote:
-Sunday I brewed a saison that's fermenting away in the outside shed right now. My first time fermenting "outside"
I left my saison in the garage for 10 days before moving it inside. I put it in a water bath and that seemed to keep the temp pretty stable right around 80 - 81.
Posted on 6/12/13 at 3:42 pm to BMoney
quote:
Headed to Chattanooga tomorrow
Will that be 60 miles over 3 days? Not a bad way to kick off your summer running. Maybe you can find your way out towards Austin for Cactus Rose this fall...
Posted on 6/12/13 at 3:55 pm to rds dc
quote:
Will that be 60 miles over 3 days? Not a bad way to kick off your summer running. Maybe you can find your way out towards Austin for Cactus Rose this fall...
That's it. Curious to see how my legs handle day 3. Hell, day 2. I don't typically run these types of distances in the heat, and it really just started warming up here over the last few weeks.
That, and I'm woefully undertrained.
Posted on 6/12/13 at 5:13 pm to thedice20
quote:
I will be honest.. All yalls talk is scaring me. SOunds very precise and scientific.
I was scared of it too, until I realized very little of their conversations had anything to do with how I brew
Posted on 6/12/13 at 7:49 pm to thedice20
quote:
I am dying to get into homebrewing, but ive never done the research.
Help with some questions:
*What would be a ballpark figure for the amount of money required to purchase the equipment necessary to brew your own beer?
*In regards to bottling: How you do dis?
It looks like you got a lot of great replies but I'll still give you my advice
I just got back into brewing after taking about 8 years off. I got back into brewing with the goal of doing it with as little equipment as possible. I bought this kit b/c it had a 6 gallon glass carboy, was on sale for $89 at the time, and has free shipping. I picked up a 7.5 gallon pot for $22 and got a BIAB bag for $6.
I'm doing BIAB and no chill/slow chill. This cuts down on the equipment needed and allows you to spread your brew "day" out over a couple of days. Like I said, I'm just getting back into brewing, so take all of this with a grain of salt.
Posted on 6/12/13 at 8:15 pm to rds dc
I'm a huge fan of no-chill. I also tried a few couple gallon BIAB batches before I dove into all-grain. Both are great techniques and show there's more than one way to skin a cat.
Posted on 6/13/13 at 10:48 am to BottomlandBrew
quote:
I'm a huge fan of no-chill.
Do you use a separate container for the no-chill? I was planning on going that way but decided to just use my brew pot. There are enough examples of people doing that with good results and that eliminates a coupe of steps from the process.
Posted on 6/13/13 at 10:59 am to rds dc
quote:
Do you use a separate container for the no-chill?
Yes he does.
quote:
So here's where I differ from a lot of brewers. Most brewers will rapidly chill the beer within 10-30 minutes and transfer the beer directly in to the fermentor. The beer is usually chilled with an ice bath, an immersion chiller (essentially a metal coil that is dunked in the kettle and has cold water running through it), a counterflow chiller (A double layered pipe where beer flows one way as cold water flows the other), and a plate chiller. I don't chill my beer. I started doing this when I started all-grain brewing when I was in my old apartment. As we know in the deep south, groundwater gets hot in the summer. This makes cooling beer hard unless you are able to pre-chill the water in a seperate container before it goes in to the wort chiller. Well my apartment was tiny and I didn't have the space or money for another cooler, chiller, and pump. I had read an article about how, due to water restrictions, Australian brewers in the outback didn't chill their beer. I decided to give it a go. Instead of quickly chilling and transferring to a fermentor, I drain my kettle in to a food and heat-safe container where it cools at it's own pace overnight. I am essentially canning the wort. I can transfer it to a fermentor at my own pace. I usually brew one day, make a yeast starter the next day, and then start fermentation on the fourth day. Here's my draining the hot wort in to the storage cube.
Great thread in general
This post was edited on 6/13/13 at 11:01 am
Posted on 6/13/13 at 11:48 am to rds dc
quote:
I was planning on going that way but decided to just use my brew pot.
Thanks, Suspense.
The good thing about the jerry can is that it is sealed up and airtight. I can set it aside to pitch the yeast tomorrow, next week, or even next month. I've also gotten to where I use a liter of my wort for my starter, so the airtight container gives me the flexibility to pitch say 48 hours later when my starter is churning along. My brett beers have starters that need up to 10 days.
This post was edited on 6/13/13 at 11:48 am
Posted on 6/13/13 at 12:19 pm to BottomlandBrew
Just got a nice package in today of zappa dust. cooling in the fridge and will be enjoyed tonight
Posted on 6/13/13 at 8:54 pm to BottomlandBrew
quote:
The good thing about the jerry can is that it is sealed up and airtight. I can set it aside to pitch the yeast tomorrow, next week, or even next month
This would be a good option to have, esp. with my schedule.
quote:
I've also gotten to where I use a liter of my wort for my starter, so the airtight container gives me the flexibility to pitch say 48 hours later when my starter is churning along.
I was planning on doing that this weekend but I would only be able to give it 18 or so hours.
I'll do a BIAB no-chill thread once I get a few more brews done. I'm also going to do a test batch of open fermentation (not to be confused with wild - but I'll try that in the fall). If that works out, then I could do the whole process in one pot.
Posted on 6/14/13 at 8:38 am to rds dc
Hitting the homebrew shop this afternoon 
Posted on 6/14/13 at 8:44 am to rds dc
Brewing a barleywine this evening... should be my biggest OG to date and also my first attempt at adjusting water chemistry.
Wish me luck.
Wish me luck.
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