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Started By
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re: Weekly Homebrewing Thread - Waiting for BCS Edition
Posted on 1/9/12 at 1:12 pm to BottomlandBrew
Posted on 1/9/12 at 1:12 pm to BottomlandBrew
quote:
I open the valve on my pot and let flow in to the container. No cooling necessary. I use this container to store the hot wort in.
Do you ferment in those as well, or move the wort again?
1
Posted on 1/9/12 at 1:17 pm to BottomlandBrew
How hot is your wort going in? I would be slightly worried about having it over 160 too long.
Posted on 1/9/12 at 1:38 pm to Fratastic423
quote:
Do you ferment in those as well, or move the wort again?
I move the wort again. Works out in that when I pour it in to the carboy the splashing gives me plenty of oxygen. I've read where some people ferment in them, but I have never felt comfortable doing it.
quote:
How hot is your wort going in? I would be slightly worried about having it over 160 too long.
Probably around 180-190 degrees. When I first looked in to the process I was a turned off by placing hot wort in a plastic container and letting it sit there and leach whatever cancer-causing chemicals were in there, but when I researched it I became comfortable with the idea. The trick is to get a FDA approved food-safe HDPE container. It is BPA free and can withstand indefinite temperatures of 230 degrees F.
Posted on 1/9/12 at 1:41 pm to BottomlandBrew
So no creamed corn then?
Posted on 1/9/12 at 1:45 pm to Catman88
I haven't had a problem with DMS using that technique.
Posted on 1/9/12 at 1:55 pm to BottomlandBrew
Interesting. What is the longest you have gone in storage?
Posted on 1/9/12 at 1:58 pm to Catman88
Two weeks.
ETA: I'm not saying No-chill is the greatest thing ever, but rather it's an option for those looking to cut down on time and money while still maintaining a quality result. It works for me and I've been happy with it.
ETA: I'm not saying No-chill is the greatest thing ever, but rather it's an option for those looking to cut down on time and money while still maintaining a quality result. It works for me and I've been happy with it.
This post was edited on 1/9/12 at 2:01 pm
Posted on 1/9/12 at 2:07 pm to BottomlandBrew
Explain "no-Chill" Please
Great thanks. makes sense now.
Great thanks. makes sense now.
This post was edited on 1/9/12 at 2:23 pm
Posted on 1/9/12 at 2:17 pm to McKinneyttu97
Instead of chilling my beer after the boil using an immersion chiller, CFC, or other method of quick cooling, I transfer the hot wort to a container to chill over night.
Posted on 1/9/12 at 2:20 pm to McKinneyttu97
Instead of trying to cool the boiled wort AZ quickly as possible, he is letting it chill just from sitting in a cold environment in another container
Posted on 1/10/12 at 1:30 pm to Fratastic423
Update on my brew
My Carribou Slobber from NB was ready last night. I brewed this one right. Used a yeast starter, racked to secondary, and let sit in secondary for about 3 weeks, then bottle conditioned 1 month. Total elapsed time 2 1/2 months from brew date.
Tastes great. It could still age a couple weeks, but drank a couple last night. Very smooth going down. Almost like a porter. Great taste. I drank a dogfish head 90 minute before i drank one of these, and that intense hop flavor kind of masked some of the home brew, but i could still tell that this is going to be my best one to date.
My Carribou Slobber from NB was ready last night. I brewed this one right. Used a yeast starter, racked to secondary, and let sit in secondary for about 3 weeks, then bottle conditioned 1 month. Total elapsed time 2 1/2 months from brew date.
Tastes great. It could still age a couple weeks, but drank a couple last night. Very smooth going down. Almost like a porter. Great taste. I drank a dogfish head 90 minute before i drank one of these, and that intense hop flavor kind of masked some of the home brew, but i could still tell that this is going to be my best one to date.
Posted on 1/10/12 at 3:16 pm to BugAC
Well congrats that this one worked out well. I really have the brewing bug and am ready to brew again even though I have no space to handle more beer. I will probably look for a friend's house to brew at this weekend since I may skip a weekend of brewing at my house.
Posted on 1/10/12 at 3:25 pm to Fratastic423
quote:
Well congrats that this one worked out well. I really have the brewing bug and am ready to brew again even though I have no space to handle more beer. I will probably look for a friend's house to brew at this weekend since I may skip a weekend of brewing at my house.
Yeah, i need to brew one this month. To keep my stock up. I have about 3 cases, i think, in my chest freezer.
Posted on 1/10/12 at 3:55 pm to BugAC
The amber ale i brewed yesterday is popping away, but I had to change the name after last night. 
Posted on 1/10/12 at 4:02 pm to LSUBoo
quote:
but I had to change the name after last night.
What can you do?
Posted on 1/10/12 at 4:04 pm to LSUBoo
My dark saison keg ran out halfway through the game last night. It was the only beer I had in the house. Insult to injury. Had to switch to mead. I'm paying for it today.
Posted on 1/10/12 at 4:07 pm to Fratastic423
I started a batch yesterday. The old packet of yeast never showed up and I made the decision to not to add another packet of better quality yeast since I wanted to give my old faithful yeast the ability to finish. I gave up on it and threw the shite out.
Posted on 1/18/12 at 4:12 pm to Catman88
quick question -
I am about to move from fermentation (carboy) to 2nd carboy to add priming sugar and bottle.
Problem? - carboy is in the closet. Can I move it to the kitchen so I have a counter to siphon it down to the 2nd carboy. Will I disturb the bottle too much? Should I not move it?
Or move it and let sit for a while before moving the liquid?
Thanks
I am about to move from fermentation (carboy) to 2nd carboy to add priming sugar and bottle.
Problem? - carboy is in the closet. Can I move it to the kitchen so I have a counter to siphon it down to the 2nd carboy. Will I disturb the bottle too much? Should I not move it?
Or move it and let sit for a while before moving the liquid?
Thanks
Posted on 1/18/12 at 4:16 pm to McKinneyttu97
Let it sit for a couple of hours after you move it. Trub is pretty dense at that point and it will settle down. You are using a carboy as a bottling bucket?
Posted on 1/18/12 at 4:16 pm to McKinneyttu97
By 2nd carboy, do you mean a bottling bucket? But yes you can move it but be gentle with it. I have a plastic stool. I pick my carboy up and set on the stool to siphon into my bucket.
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