diehard03 said:Quote:
Lastly, position your burner high enough so you can drain with a hose directly into your carboy.
I prefer pumps
As do I, straight into a rolling conical. But we all started out with basic equipment.
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Last: 5 mo ago by Chipotlemonger
As do I, straight into a rolling conical. But we all started out with basic equipment.
I BIAB exclusively. I sparge by heating sparge water to 165-170, squeeze the ever living daylights out of the bag into the kettle, set bag with grains in 5 gallon Home Depot bucket, pour half of the heated sparge water over the open bag of grains, mix with mash paddle, squeeze back into kettle, repeat. Mash extraction is typically in the 80s. And over dozens of batches, I can say with absolute certainty that I have never had astringency or tannin extraction from squeezing the bag.
Also, for better efficiency, if your LHBS will let you, double crush your grains or ask for a finer crush. I set my rollers to a gap of 0.025, about the thickness of a credit card.
Also, for better efficiency, if your LHBS will let you, double crush your grains or ask for a finer crush. I set my rollers to a gap of 0.025, about the thickness of a credit card.
Tried my first batch after a little over a week bottle conditioning. It was not great. Under-carbed (as to be expected), but there was a very strong alcohol flavor that just tasted like hot homebrew or maybe sanitizer. Upon reading a little further, I believe it may be fusel alcohols caused by fermentation temperature being too high. I'm going to let it sit a while longer, however don't expect much to change moving forward with this batch.
In other news, I bottled an kit IPA over the weekend as well which tasted a little better from the hydro jar, although I am still getting some fusel off flavors but we'll see in a few weeks.
Also, have a blonde fermenting that I was able to control the ferm temps a lot better by storing in a different location so hoping for much better results.
In other news, I bottled an kit IPA over the weekend as well which tasted a little better from the hydro jar, although I am still getting some fusel off flavors but we'll see in a few weeks.
Also, have a blonde fermenting that I was able to control the ferm temps a lot better by storing in a different location so hoping for much better results.
Ferm temp control is critical. How are you fermenting?
First two batches were fermented in my laundry room on a shelf in the corner to protect against light. I checked the temp with an infrared thermometer and it read around 68 most of the time, however, I'm sure it got warmer when the dryer was running.
On this last batch, I moved the carboy to my pantry closet wrapped in wet towels which kept the wort around 65 again based on surface temp recording with the infrared.
On this last batch, I moved the carboy to my pantry closet wrapped in wet towels which kept the wort around 65 again based on surface temp recording with the infrared.
Kegged my doppelbock the other weekend, should be carbed up here in a few more days.
8lbs munich II (12L)
6lbs munich I (6L)
4lbs pilsner
2lbs caramunich
1.5oz hallertauer @ 60min and .5oz hallertauer @ 30min
WLP833 at 48 degrees.
Diacetyl rest about 2 weeks in, then lagered for 3 weeks.
1.092 to 1.027
Don't have an available faucet though! Not a bad problem to have I suppose.
Think my next brew will be my first Marzen, since march is only about 4 weeks away!
8lbs munich II (12L)
6lbs munich I (6L)
4lbs pilsner
2lbs caramunich
1.5oz hallertauer @ 60min and .5oz hallertauer @ 30min
WLP833 at 48 degrees.
Diacetyl rest about 2 weeks in, then lagered for 3 weeks.
1.092 to 1.027
Don't have an available faucet though! Not a bad problem to have I suppose.
Think my next brew will be my first Marzen, since march is only about 4 weeks away!
Got to help with the latter part of a brew at a neighbor's on Sunday! Gonna go back in a couple weeks to help with more of it.
Great to finally do this!
(It was a Pale Ale)
Great to finally do this!
(It was a Pale Ale)
T&P to your hobby fund
To all Ags kegging in DFW, I found a place that actually fills co2 canisters instead of exchanging. Koetter Fire Protection, off of I35 near Gas Monkey. Refill was surprisingly cheap, $27 for 20#. Minimum charge was $20 however. Still, better than the $42 that Airgas quoted me for an exchange.
Interesting, I've only just recently found a place that exchanges, I've only ever seen refill in 10 years.
I pay $14 for 15lb refill.
If I had a 20lb, the place I recently found does 20lb exchange for $7.
In Houston I used to pay like $10 for a 5lb refill but I remember 20lb being like $20. $42 is a ripoff.
I pay $14 for 15lb refill.
If I had a 20lb, the place I recently found does 20lb exchange for $7.
In Houston I used to pay like $10 for a 5lb refill but I remember 20lb being like $20. $42 is a ripoff.
I do 20# exchanges in Houston at Airgas for 20-something.
There's some other places around dallas that refill that I've used. Bacon Supply down in Trinity Grove is a fire extinguisher shop that will refill. Also, SimplexGrinnel in Richardson will refill. You have to go around back and it's worth calling Craig, the guy that fills tanks, first to make sure he's there: (214) 681-5292
Poured the first pint of my doppelbock, it turned out great! It was my first lager, so I was more apprehensive than normal, although I fermented it in a fridge, so the temperature was highly controlled which shouldn't have left me worrying.
Taking a little break until I do my Marzen here in about 2 months. Gotta drink through some of my stash.
Taking a little break until I do my Marzen here in about 2 months. Gotta drink through some of my stash.
Thanks for the tips. Those places didn't come up when I was googling. Yes, $42 is outrageous.
Planning out my first Marzen to brew on 3/17.
17.5 lbs Vienna
4 lbs munich II
1 lb of caramunich
1.5 oz hallertauer @60 min and 1.5 oz @30 min
WLP 820.
Nice and easy.
Will to get the starter going this weekend. Can't wait brew and then let it sit and lager for 5 months! hah.
Need to do another in maybe early april, something I can actually drink for summer. Maybe something like a helles or saison.
17.5 lbs Vienna
4 lbs munich II
1 lb of caramunich
1.5 oz hallertauer @60 min and 1.5 oz @30 min
WLP 820.
Nice and easy.
Will to get the starter going this weekend. Can't wait brew and then let it sit and lager for 5 months! hah.
Need to do another in maybe early april, something I can actually drink for summer. Maybe something like a helles or saison.
62strat said:
Planning out my first Marzen to brew on 3/17.
17.5 lbs Vienna
4 lbs munich II
1 lb of caramunich
1.5 oz hallertauer @60 min and 1.5 oz @30 min
WLP 820.
Nice and easy.
Will to get the starter going this weekend. Can't wait brew and then let it sit and lager for 5 months! hah.
Need to do another in maybe early april, something I can actually drink for summer. Maybe something like a helles or saison.
I'm doing my saison next weekend. Might throw some white oak in the keg this time.
Kegging my ESB tomorrow, and a little stuck on what my next brew will be. Between the ESB and pale ale, the kegerator is full, so thinking of something to go into bottles.
Maybe a saison or RIS to be ready for the holidays?
Maybe a saison or RIS to be ready for the holidays?
Brewed a Yellow Rose clone over the weekend and the fermenter smells awesome already. Can't wait to try this one.
Got my cooler fixed and lines cleaned. Sorted out all my kegs and yanked all the old faded stuff, so now to wash about 10 kegs. I hope to brew this weekend, and also get a Perry going, a desert wine and a 3 gallon mead. Be nice to have 4 things fermenting by the end of the weekend.
Last night I disassembled each keg, brushed out and PBW soaked, then 15min cycle on the keg washer, finally star San push from keg to keg. They are stored under pressure.
Tonight i start kegging an Adambier and a Baltic Porter which have been in the fermenters for hopefully not too long. Getting ready for a double brewday this Saturday.
Let there be beer.
Tonight i start kegging an Adambier and a Baltic Porter which have been in the fermenters for hopefully not too long. Getting ready for a double brewday this Saturday.
Let there be beer.
What are you planning on brewing this weekend?
Got everything for my saison brewday for this weekend, then found out I was picked in the Jester King lottery for their cellar sale this weekend. Brewday bumped to the right one week!
Moxie said:
What are you planning on brewing this weekend?
I haven't quite decided yet. But I have to today to get supplies tomorrow. I already have 2 full sacks of grain and tons of frozen hops. I just need speciality malts and yeast.
I have a lot of big beers already, so I will shoot for a 5% golden hoppy ale (based on New Belgium Hoptober) and my 7% IPA. Although I may do a Czech Pils instead of the golden.
Moxie
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I also plan to get going:
3 gallon hard cider with white labs vault Scottish cider yeast
5 gallon Perry kit I won with English ale yeast
5 gallon desert wine kit
3 gallon mead (8% range)
Need to sanitize all those carboys tonight.
3 gallon hard cider with white labs vault Scottish cider yeast
5 gallon Perry kit I won with English ale yeast
5 gallon desert wine kit
3 gallon mead (8% range)
Need to sanitize all those carboys tonight.
My wife has been requesting some white wine since I've been making beer recently. How hard is it to make wine? Much different than extract beer making? I know it takes much longer but that's about it.
If you buy kits it's super easy. They come in different volumes and quality. Maybe a month in the fermenters then bottle. You'll need a corker.
damn that was one of my favs back when it came out, the original one with the first label.AlaskanAg99 said:Moxie said:
What are you planning on brewing this weekend?
I have a lot of big beers already, so I will shoot for a 5% golden hoppy ale (based on New Belgium Hoptober) and my 7% IPA.
62strat said:damn that was one of my favs back when it came out, the original one with the first label.AlaskanAg99 said:Moxie said:
What are you planning on brewing this weekend?
I have a lot of big beers already, so I will shoot for a 5% golden hoppy ale (based on New Belgium Hoptober) and my 7% IPA.
Red Hoptober blew. I worked with one of the Brewers years ago to dial in the recipe. Even though it was retired he was forbidden to give temps,amounts or times but he was allowed to give ingredients and %... you can reverse engineer it pretty close. On my 3rd recipe I emailed to him he said "That's what I'd brew.".
I have a sack of 2 row and a sack of German Pils...now to decide what I want to brew.
oh that's right, red hoptober. I remember it changed labels and names slightly, but it was a way different beer and I was pissed the original wasn't available. I remember it had the people dancing around the fire.
I loved their mighty arrow as well, another one gone.
Many big breweries like them, avery, deschutes, etc. have the vitals (IBU, ABV, malts, hops and yeast) on their website which helps a ton to clone their beers.
I loved their mighty arrow as well, another one gone.
Many big breweries like them, avery, deschutes, etc. have the vitals (IBU, ABV, malts, hops and yeast) on their website which helps a ton to clone their beers.
Also since you mentioned sacks of grains, a pro-tip for those doing all-grain. For your base grains (2 row, pils, etc) def. ask your local store if they have a sack price. If they don't, look elsewhere
I was buying vienna last week, it was $2/lb, but a 55lb sack was $60. I was buying 18 lbs, so it was a no brainer (well, it should be a no brainer regardless of amount you need). Unmilled grains last forever as long as you keep rodents/bugs out.
I store my grain in these:
https://www.chewy.com/gamma2-vittles-vault-pet-food-storage/dp/101384
Holds an entire bag no problem. I have a little quart sized plastic jar in there to scoop, and I cut the label off the sacks and throw it in there too so I know what it is.
I was buying vienna last week, it was $2/lb, but a 55lb sack was $60. I was buying 18 lbs, so it was a no brainer (well, it should be a no brainer regardless of amount you need). Unmilled grains last forever as long as you keep rodents/bugs out.
I store my grain in these:
https://www.chewy.com/gamma2-vittles-vault-pet-food-storage/dp/101384
Holds an entire bag no problem. I have a little quart sized plastic jar in there to scoop, and I cut the label off the sacks and throw it in there too so I know what it is.
You just need your own mill. But the mill and sack savings (sounds dirty) help lower the batch cost. I need a larger motor, mine can do most grains except rye across an 8" roller. Too much resistance.
Decided to go my Harvest Ale (Hoptober) and an IPA. Not enough time to build up a yeast starter and I need to buy Saaz in bulk. 1oz bags are too expensive.
Decided to go my Harvest Ale (Hoptober) and an IPA. Not enough time to build up a yeast starter and I need to buy Saaz in bulk. 1oz bags are too expensive.
True a good mill and motor could be $400. That's 8-10 sacks worth, which could be years for the occasional 5 gallon brewer.
On that note, there is a store by me that has a program where they will sell you a sack of grains at sack price, but you don't take it with you all at once. You take what you need, when you need it out of their bins, and they keep a log of how much you've purchased. This way you can use their mill, and you don't have to worry about storing it. Once you've hit your 55 lbs, you just pay the $60 or whatever to continue with another 55 lbs availability.
Another option that some local stores may offer.
On that note, there is a store by me that has a program where they will sell you a sack of grains at sack price, but you don't take it with you all at once. You take what you need, when you need it out of their bins, and they keep a log of how much you've purchased. This way you can use their mill, and you don't have to worry about storing it. Once you've hit your 55 lbs, you just pay the $60 or whatever to continue with another 55 lbs availability.
Another option that some local stores may offer.
I had a store do that and it worked out great. Plus it stays fresh with turnover.
I have to take my dogs to the vet in the AM and then a long double 10 gallon batch brewday.
I have to take my dogs to the vet in the AM and then a long double 10 gallon batch brewday.
Long brewday yesterday as we had to take our dogs to the Vet. Complicated by the fact my laptop HD crashed and I had to reload Beersmith. I thought I could import my beer recipes (yes) and hardware (no) profiles so I had to rebuild everything and import all the add ons. My double brewday became a single.
Used a pear (cider) kit and it called for 2# dextrose, but I had 3# of leftover local honey so I used that instead.
Wine called for a step to be done while we're out of town so I'll start that later this week.
And for the mead I need more nutrients for their schedule on Meadbuilder.
I have a 2nd cider, 2.5 gallon, to get going as I got a White Labs Scottish Cider yeast from the Vault delivered last week. Need to see how that goes.
Good Friday I will do a double brewday, the IPA I didn't brew yesterday and the start of a Belgian run of beers: Single, Dubbel, Dark Strong & Golden Strong...all using Abbey yeast. ...except for maybe the Golden Strong, I may want something more neutral.
Used a pear (cider) kit and it called for 2# dextrose, but I had 3# of leftover local honey so I used that instead.
Wine called for a step to be done while we're out of town so I'll start that later this week.
And for the mead I need more nutrients for their schedule on Meadbuilder.
I have a 2nd cider, 2.5 gallon, to get going as I got a White Labs Scottish Cider yeast from the Vault delivered last week. Need to see how that goes.
Good Friday I will do a double brewday, the IPA I didn't brew yesterday and the start of a Belgian run of beers: Single, Dubbel, Dark Strong & Golden Strong...all using Abbey yeast. ...except for maybe the Golden Strong, I may want something more neutral.
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