You better be prepared to open early/stay open late or both. Home game with Mississippi State that weekend so you need to be accommodating to everybody's game travel plans.
Homebrew Board - Recipes
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Last: 3 mo ago by Chipotlemonger
still hoping to make it out there some day, but you guys aren't near anywhere we regularly go.
oh, and heading to austin hombrew today to pick up another keg and ingredients to brew a hefe.
got my Labor of Love entries turned in on Monday. Both turned out better than I could have hoped for. We'll see what the judges think!
Same here Kyle! Looking forward to meeting you at the event and trading a little homebrew.
Likewise! Once they send out the map of where everyone will be located, I'll let you know where I'm setting up. I entered as Steel Rain Brewing.
I don't have a jockey box, and don't really feel like spending the money to make/buy one right now, so I'm just going with a big trashcan and lots of ice to keep my 2 kegs that I'm bringing cold.
My wife's going to be selling dog treats that she makes from my spent grains. My dog, and all the neighbors' dogs go nuts for them, so she got a DBA and tax ID to sell them. Not sure if I'm going to do stickers or any other swag, still working on a logo.
I don't have a jockey box, and don't really feel like spending the money to make/buy one right now, so I'm just going with a big trashcan and lots of ice to keep my 2 kegs that I'm bringing cold.
My wife's going to be selling dog treats that she makes from my spent grains. My dog, and all the neighbors' dogs go nuts for them, so she got a DBA and tax ID to sell them. Not sure if I'm going to do stickers or any other swag, still working on a logo.
I think I'm going to enter this one as well:
http://www.opbravo.org/
Thinking about trying out a Belgian quad recipe I've been playing around with for a while:
10lbs Belgian Pilsner
10lbs Belgian Pale
1lb Candi Sugar 90L
1oz Northern Brewer @ 60 min
1oz Tradition @ 30 min
1oz Styrian Golding @ 15 min
WLP530 or Wy3787 (Westmalle strain)
http://www.opbravo.org/
Thinking about trying out a Belgian quad recipe I've been playing around with for a while:
10lbs Belgian Pilsner
10lbs Belgian Pale
1lb Candi Sugar 90L
1oz Northern Brewer @ 60 min
1oz Tradition @ 30 min
1oz Styrian Golding @ 15 min
WLP530 or Wy3787 (Westmalle strain)
I started doing interviews with DFW craft brewers recently. I'm going to try to post one every other week or so. First up is the guys from Division Brewing in Arlington. Word heavy, but those guys were pretty awesome.
Better Know Your Brewers - Division Brewing
And I tried my first grain-soured berlinerweisse last weekend. Still fermenting, but it was pretty interesting and relatively simple.
Better Know Your Brewers - Division Brewing
And I tried my first grain-soured berlinerweisse last weekend. Still fermenting, but it was pretty interesting and relatively simple.
A Berliner should finish fermenting in 40hrs...not much grain.
1st brewday in weeks. Doing a New Belgium Hoptober inspired clone. Swapped the 2 row for pils malt, 12 gal batch into 2 carboys, 1 will get US05, the other WLP Trappist yeast. Curious to see how these turn out. Need the trappist yeast for a golden strong.
Weihenstephaner Hefe Weissbier Clone
50% German Wheat malt
50% German Pilsner Malt
1/2 oz Hallertau @ 60m
1/2 oz Hallertau @ 10m
Wyeast 3068 Weinhenstephan yeast.
Ferment at the upper end of the temp range (68-70)
50% German Wheat malt
50% German Pilsner Malt
1/2 oz Hallertau @ 60m
1/2 oz Hallertau @ 10m
Wyeast 3068 Weinhenstephan yeast.
Ferment at the upper end of the temp range (68-70)
quote:
Weihenstephaner Hefe Weissbier Clone
50% German Wheat malt
50% German Pilsner Malt
1/2 oz Hallertau @ 60m
1/2 oz Hallertau @ 10m
Wyeast 3068 Weinhenstephan yeast.
Ferment at the upper end of the temp range (68-70)
I did one very close to this earlier this year. You should be pleased!
brewing a live oak hefe clone today. I know it won't be as good, but even 90% as good would be an outstanding beer.
Talking with the their distributor yesterday and he said it will be out in cans by September of this year.
wasn't even aware they were in their new facility yet. though I haven't been keep close tabs on it.
i'm in austin, so its readily available for me anyway. I'm brewing it for my Oktoberfest party.
i'm in austin, so its readily available for me anyway. I'm brewing it for my Oktoberfest party.
It's my second favorite Hefe behind Weihenstephaner. Just going by what the distributor said in Specs the other day. I keep a pony keg of Liveoak Hefe on had at all times and last year during Octoberfest had full size kegs tapped.
The quad is bubbling away like mad. Started it at 63F for a couple of days, then bumped it up to 68F. It's been there for a couple of days now. I'll probably bump it up to 72F this evening, and keep going up a few degrees every couple of days until I get to 80F, then leave it there for a week or so, then drop it back down to 65F until it finishes. Hopefully it'll be done in 3 weeks total so I can age it for a while. I'm going to attempt to naturally carb in the keg as well as a few bottles for the competition entries.
Went with the Wyeast 3787.
Went with the Wyeast 3787.
Went and checked their website and the distributor is correct.
Our new brewery is taking shape nestled among majestic groves of live oaks on a patch of prime Texas landscape along the Colorado River just minutes from downtown Austin. Our new location will feature a taproom alongside the shadiest biergarten in town. When we are ready to open our doors for all to enjoy you'll be the first to know! In the meantime, by this winter you will be able to enjoy six- and twelve-packs of Live Oak Big Bark, Pilz and HefeWeizen! We'll keep you posted.
Chip McElroy
Founder and Proprietor
Our new brewery is taking shape nestled among majestic groves of live oaks on a patch of prime Texas landscape along the Colorado River just minutes from downtown Austin. Our new location will feature a taproom alongside the shadiest biergarten in town. When we are ready to open our doors for all to enjoy you'll be the first to know! In the meantime, by this winter you will be able to enjoy six- and twelve-packs of Live Oak Big Bark, Pilz and HefeWeizen! We'll keep you posted.
Chip McElroy
Founder and Proprietor
Noob question about primitive fermentation temperature control. I have my first 5 gallon batch fermenting in my pantry. It's a pale ale. Ambient temp is around 70. Poor planning left me without a swamp cooler setup on brew day. But my question is: can wort in a plastic bucket stay cool as easy as glass can? Is it even worth it to put a swamp cooler setup together for plastic if you don't have a thermostat controlled system or better?
I have plastic carboys, and the swamp cooler setup worked decently for me until I got my chest freezer for temperature control. I was able to keep low to mid 60s, even in the middle of the summer, upstairs where the A/C doesn't run as much, and ambient was as high as mid-80s at times.
I still use the swamp cooler when my fermentation chamber is in use for a lager.
Yes you want to use a swamp cooler. The metabolic heat waste will have the temp of the wort several degrees above ambient temp. It's on the upper range for the yeast so who knows how it'll turn out. With the summer temps here I'd look for a cheap and small chest freezer or fridge with external thermostat. That alone will bump the quality of your beer and make the hobby more enjoyable when you better dial in fermenter temps. Your beer will instantly improve in quality.
Thanks for the replies. Also from what I understand, IPAs need longer to condition. I tried an American IPA I had let condition for 2 weeks and it was still pretty green. In yalls experience does it take quite a bit longer than 2 weeks? Also, can you condition in the fridge as well? Or does it have to be the same temp you let the beer carbonate in?
Generally, IPAs are better fresh. When I bottled, I tried to condition them about 3 weeks or so.
anything hoppy is better fresh.
i have some quads and dubbels that i brewed that are 3-4 years old and only seem to be getting better.
i have some quads and dubbels that i brewed that are 3-4 years old and only seem to be getting better.
Thanks again. Tomorrow will be 3 weeks so I'll have to try another one.
You may need to adjust your water profile for IPAs. Pale styles are less forgiving of water chemistry and getting a proper sulfide:chloride ratio (I think, read this article) helps bring out the hops.
B/CS water in particular is terrible for brewing. (That article recommends diluting your water to <= 25ppm bicarbonate. CS tap water is 442, so you need 18:1 dilution!) When I started homebrewing my beers were OK about 6 weeks after bottling (so about a month after carbonation) but really took 3 months to get "good", by which time a pale ale was less hoppy. Using RO water + minerals (or just 95% RO + 5% tap) and getting a freezer for fermentation (I like 66F/19C for IPAs using WY1056/WLP001) are the only two things I've done that made significant, immediately noticeable improvements in my beer.
Now that I have the freezer I like to cold crash it to 33F/1C when fermentation is done for a day or two to help clear up the beer before racking. I also cold-crash overnight at the end of dry-hopping and siphon to a different keg for serving.
B/CS water in particular is terrible for brewing. (That article recommends diluting your water to <= 25ppm bicarbonate. CS tap water is 442, so you need 18:1 dilution!) When I started homebrewing my beers were OK about 6 weeks after bottling (so about a month after carbonation) but really took 3 months to get "good", by which time a pale ale was less hoppy. Using RO water + minerals (or just 95% RO + 5% tap) and getting a freezer for fermentation (I like 66F/19C for IPAs using WY1056/WLP001) are the only two things I've done that made significant, immediately noticeable improvements in my beer.
Now that I have the freezer I like to cold crash it to 33F/1C when fermentation is done for a day or two to help clear up the beer before racking. I also cold-crash overnight at the end of dry-hopping and siphon to a different keg for serving.
I build all my own water, salts aren't that expensive. But off a well right now and too cheap to pay for a water report. 2 stage temp control fermentation, full boils and proper water is essential before you can really start dialing in your beers for flavor.
So many aspects to brewing and you grow into them as you have time and disposable income.
So many aspects to brewing and you grow into them as you have time and disposable income.
Yeah right now I can't justify certain purchases to the SO and therefore am stuck with what I have, which is OK. I am still in the very early stages of learning. While I am a touch disappointed with this IPA(tried another tonight), there are positives and learning points I can take from it. Thanks a lot for everyone's input and advice. It is much appreciated!
Every setback is nothing more than a learning experience. Mostly you won't make the same mistake twice. After brewing since '04 I've made every mistake in the book at one time or another. It's a skill and an art, you get better by repeated brewing. Then slowly build up hardware over time. Brewing hardware makes great birthday/Christmas gifts. You SO will just love a more beer conical!
Closing on our house soon and the garage has a 9x17 extension. In that i will be building a 4x8 walkin cooler. Taps off of it and 2 smaller chambers that'll pull cold air from the main room for temp controlled fermentation. I hope to be done with it by December, after we finish the house renos.
So, we're hosting a baby shower at the house for my brother and his wife at the end of October. I've been asked if I would do a keg of homebrew for the event. 8 weeks is plenty of time, so I have options in what I can do. I figure a pretty simple Blonde Ale should be acceptable to just about everyone.
5.5 gallon batch
7 lbs 2-row
0.75 lbs Carapils
0.5 lbs Crystal 10L
0.5 lbs Vienna
Mash @ ~152
0.5 oz Centennial @ 60
0.5 oz Cascade @ 15
0.5 oz Cascade @ 5
Took this off of the HBT forums (they had another Centennial addition at 40, though), has lots of good comments. Thoughts?
5.5 gallon batch
7 lbs 2-row
0.75 lbs Carapils
0.5 lbs Crystal 10L
0.5 lbs Vienna
Mash @ ~152
0.5 oz Centennial @ 60
0.5 oz Cascade @ 15
0.5 oz Cascade @ 5
Took this off of the HBT forums (they had another Centennial addition at 40, though), has lots of good comments. Thoughts?
I've brewed that same beer 3 times (Assume its BM's Centennial Blonde?). Always had good reviews, really easy to drink. Definitely a crowd pleaser.
40 min addition is fairly useless so Calc the ibu difference and take that addition and add it at 0. Little more flavor.
quote:Yep, that's the one. Cool, I'll go with it as it is then.
I've brewed that same beer 3 times (Assume its BM's Centennial Blonde?). Always had good reviews, really easy to drink. Definitely a crowd pleaser.
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