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Homebrew Board - Recipes

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62strat
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In reply to Ornlu • 12:15p, 5/31/18
AG
Ornlu said:
I brew about once a month, and have for the almost 10 years now. However, I'm a cheap skate at heart & if I can build it DIY or get it second hand I will. Regulators (well, working ones at least) is just one of those things I haven't been able to come across for less than $50 each.
Try trading stuff.

I scored three out of date 15lb CO2 tanks on ebay for $3/ea, shipped. (yes, $12 for 3 tanks). I traded two of them at a retail business for a new filled 5lb tank, a regulator, sanke tap and some other fittings, then I retested, filled and kept the third one.

I also scored a free kegerator that didn't work on CL last year. All in, I got 4 (really funky) perlicks, a tank/regulator, and some other odds and ends. Took it apart, scrapped the freezer, detailed the perlicks and sold them to buy my intertaps, and kept that tank and regulator as well.

So yeh, I pretty much paid nothing for all my tanks and regulators hah. Just gotta keep a look out, but not necessarily for just regulators by themselves.

Maybe those aren't totally realistic examples, but if you find anything else cheaper than market value, you can trade up. Get on homebrew club facebook groups or other homebrew groups (homebrewtalk classifieds) and look for deals even if you don't need it.



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62strat
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1:37p, 5/31/18
AG
Brewing Sunday again (still have my last brew in primary!)

Kind of a belgian blonde/wit hybrid

13lbs 2 row
9lbs pilsner
3lbs vienna
1lb clear candi sugar

2oz east kent goldings hops @60 and 1oz 20 min.
orange peel, coriander and seeds of paradise

WL570, Belgian golden ale, 1.064-1.014, 6.3%


Gonna be my summer beer. Hope to have it ready and carbed by july 4th so I can set it out on driveway during fireworks and let all the neighbors try it.
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AlaskanAg99
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4:20p, 5/31/18
AG
I have 3 going now, wife's wit, IPA, Pils.

Will brew again in 2 weeks.
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Ornlu
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4:26p, 5/31/18
AG
So how do ya'll drink all that? 10gals a month is about as much as I can give away and/or drink myself.
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62strat
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In reply to Ornlu • 4:44p, 5/31/18
AG
Ornlu said:
So how do ya'll drink all that? 10gals a month is about as much as I can give away and/or drink myself.
I have 3-4 neighbors that drink with me, and I'll bring growlers to neighbors for get togethers.. I even brought one in to a local brewery for the brewer to try. I also anticipate bringing some to work soon, as the word has gotten out that I brew.

Right now I cut out most beer to shave off 10-15 pounds (down 10 since 5/5!)
But normally I drink equivalent to 1-1.5 gallons a week

Maybe it speaks for itself, but I don't really buy commercial beer, other than occasional bomber or crowler to go.
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G. hirsutum Ag
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6:36p, 5/31/18
AG
I've got 64oz left of my blonde ale. Just ordered that same recipe again so will do that one next just because of the quick turn around. Then ordered an ipa that I've done before that is incredible. 9 pounds 2 row 1 pound crystal 40, centennial bittering, cascade at 30 mins then Citra at end and again at flame out with cascade and Citra dry hop. Also still have my black kolsch going. Will probably keg mid week next week.

If it's just me usually 10 gallons will last a month but I have some that I end up drinking way too fast. Then my friends all drink it. Wasn't planning on drinking blonde ale so fast this past weekend. But to me the social aspect of it is a big part of why I do it. I enjoy that my friends enjoy what I brew. I'll have them throw out an idea of what they want next and I'll find a recipe that works
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AlaskanAg99
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In reply to Ornlu • 12:03p, 6/1/18
AG
Ornlu said:
So how do ya'll drink all that? 10gals a month is about as much as I can give away and/or drink myself.


Give away, my dad takes half my lagers/hoppy beers for his kegerator, and I do fun stuff with the big beers and sours.

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Ornlu
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In reply to fav13andac1)c • 1:30p, 6/1/18
AG
fav13andac1)c said:
Brewing a raspberry gose for the summer. Haven't brewed since February so I am stoked!

4.5 gallon Corny Keg batch
OG 1.047
78% efficiency

3.50 lb Wheat Malt, Ger (2.0 SRM) 38.9 %
2.50 lb Pilsner (2 Row) Ger (2.0 SRM) 27.8 %
1.00 lb Carapils (Briess) (1.5 SRM) 11.1 %
0.15 oz Columbus/Tomahawk/Zeus (CTZ) [13.90 %] - Boil 60.0 min
0.50 oz Kosher Salt (Boil 15.0 mins)
0.50 oz Coriander Seed (Boil 5.0 mins)

1.0 pkg German Ale (Wyeast Labs #1007)
2.00 lb Frozen Raspberry (0.0 SRM) added 60% AA
Lactic acid 15 ml or to taste.
How did this turn out?

Might try your recipe for my next brew.
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fav13andac1)c
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In reply to Ornlu • 10:22a, 6/2/18
AG
Cool! I ended up brewing this a week after I wanted. Will package next week. Added raspberries 3 days ago. I will update after packaging!
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Ornlu
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12:38p, 6/3/18
AG
Yeah I'm definitely going to do a kettle sour for my next brew. Probably a salted watermelon gose.
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Ornlu
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12:42p, 6/3/18
AG
Oh, and I checked my Velvet Hammer clone. Gravity is already down to 1.013 after 8 days. It was supposed to finish at 1.018 so I dunno what happened. I did pitch a YUUUUUUUUGE starter (like 1.2T cells) so maybe it was that.

Should I keg it now? Any benefit to leaving it in fermenter instead of kegging? The hop flavor needs to mellow a bit still but the body and maltyness is great.
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AlaskanAg99
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6:26p, 6/3/18
AG
Yeast is still cleaning up byproducts of fermentation. Let it sit for another 7 days else you can have lots of off flavors that are easily preventable now, but impossible once in the keg.

And a longer test will allow more crap to settle out of solution. There's no downside to letting it rest on the yeast for another week.
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62strat
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In reply to Ornlu • 10:22a, 6/4/18
AG
Ornlu said:
Oh, and I checked my Velvet Hammer clone. Gravity is already down to 1.013 after 8 days. It was supposed to finish at 1.018 so I dunno what happened. I did pitch a YUUUUUUUUGE starter (like 1.2T cells) so maybe it was that.

Should I keg it now? Any benefit to leaving it in fermenter instead of kegging? The hop flavor needs to mellow a bit still but the body and maltyness is great.
that beer is like 10% abv right?

Look up apparent attenuation vs real/actual attenuation. With high alcohol levels, your hydrometer is going to float at a lower point compared to if there were no alcohol (which results in a lower reading) because alcohol is less dense than water; for example, a 40 point beer totally dried out will result in reading of .991, 9 points lower than what you would expect., but of course the yeast did't eat more than 100% of the sugar, it's the alcohol density throwing it off. This is exaggerated with higher alcohol levels, as in your case.

The attenuation of S-04 is 72-75%, so OG of 87 would be 21-24, but it's lower because of alcohol.



https://byo.com/article/attenuation-advanced-brewing/
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Ornlu
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In reply to 62strat • 10:31a, 6/4/18
AG
62strat said:
Ornlu said:
Oh, and I checked my Velvet Hammer clone. Gravity is already down to 1.013 after 8 days. It was supposed to finish at 1.018 so I dunno what happened. I did pitch a YUUUUUUUUGE starter (like 1.2T cells) so maybe it was that.

Should I keg it now? Any benefit to leaving it in fermenter instead of kegging? The hop flavor needs to mellow a bit still but the body and maltyness is great.
that beer is like 10% abv right?

Look up apparent attenuation vs real/actual attenuation. With high alcohol levels, your hydrometer is going to float at a lower point compared to if there were no alcohol (which results in a lower reading) because alcohol is less dense than water; for example, a 40 point beer totally dried out will result in reading of .991, 9 points lower than what you would expect., but of course the yeast did't eat more than 100% of the sugar, it's the alcohol density throwing it off. This is exaggerated with higher alcohol levels, as in your case.

The attenuation of S-04 is 72-75%, so OG of 87 would be 21-24, but it's lower because of alcohol.



https://byo.com/article/attenuation-advanced-brewing/
Thanks, didn't know that. Have you seen a formula or a calculator that accounts for the decreased density of alcohol?
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G. hirsutum Ag
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In reply to Ornlu • 4:33p, 6/4/18
AG
I bet brewers friend has one. Or beer smith. Seems like those sites have just about everything
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Ornlu
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9:33p, 6/5/18
AG
Has anyone ever done a kettle sour?
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62strat
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In reply to Ornlu • 10:28a, 6/6/18
AG
Ornlu said:
Has anyone ever done a kettle sour?
We were just talking about sours on the last page or so. Adding lactic acid

I don't think many homebrewers are making barrel soured beers.
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Ornlu
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10:44a, 6/6/18
AG
Not a barrel sour, a kettle sour. After you mash, but before your boil, coil your wort to ~100F and add lactobaccilius. After 12 - 36 hours (when it hits your desired PH), start the boil. After that, everything ferments like a standard ale.
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AlaskanAg99
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12:24p, 6/6/18
AG
You just need to keep O2 off.

I believe it's best to bring to 170F first for 15 mins to kill all pathogens, then cool to under 129, pitch bugs, hold it at temp and remove O2....wait for pH to drop then finish it off like a normal beer. Most advice I've heard is you need to add Brett to really dry it out and it should be carbed to effervescent levels.

I've done sour mash twice and I won't be doing that nonsense again.
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G. hirsutum Ag
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2:20p, 6/6/18
AG
I've yet to find a sour beer I like
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Ornlu
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In reply to AlaskanAg99 • 2:52p, 6/6/18
AG
AlaskanAg99 said:
I've done sour mash twice and I won't be doing that nonsense again.
Why not? I certainly understand the aversion to the long aging times for Brett/Ped, but kettle souring sounds like much easier than a real barrel sour and still better than a lactic-acid-only sour.


Seven, if you get a chance, try Martin House's "Salty Lady". It's a gose that's all sorts of funky and weird, sour, salty, sweet, etc. I find it wonderfully refreshing.
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G. hirsutum Ag
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In reply to Ornlu • 4:28p, 6/6/18
AG
That sounds horrendous. If I find one somewhere I will try it though. I dislike anything sour by and large, except sour kraut
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62strat
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In reply to Ornlu • 4:53p, 6/6/18
AG
Ornlu said:
Not a barrel sour, a kettle sour.
I'm making the point that you didn't need to really specify 'kettle' sours, as most home brewers are not barrel souring.

A few were talking about it just a page or two ago.
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sanitariex
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In reply to G. hirsutum Ag • 4:59p, 6/6/18
AG
Seven said:
That sounds horrendous. If I find one somewhere I will try it though. I dislike anything sour by and large, except sour kraut

To each their own, but I personally find it to taste like salt water.
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G. hirsutum Ag
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7:11p, 6/7/18
AG
Just kegged my black kolsch. Tried a sample from the gravity tester and it was amazing
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Ornlu
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In reply to G. hirsutum Ag • 9:03a, 6/8/18
AG
How's the black patent "burned" flavor? Prominent, notable, subtle, or muted?
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Moxie
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9:39a, 6/8/18
AG
Quick question: can you use a regular upright fridge/freezer as a ferm chamber? Just plug the whole thing into a controller? Would it damage the freezer portion or even be usable as a freezer with the fridge cycling on/off so much?

There's a guy selling one on the classifieds board
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AlaskanAg99
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9:50a, 6/8/18
AG
Depends on how the fridge is wired and operates. The power cord is plugged I to the controller, I wouldn't think you'd still be able to use the freezer.

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Moxie
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10:34a, 6/8/18
AG
That's what I figured. But it shouldn't harm the fridgr/freezer to be used in that manner, off and on from the controller?
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txag2008
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In reply to Moxie • 10:37a, 6/8/18
AG
Depending on which brand of controller you go with, some include compressor delay protection. I've heard good things about the Inkbird controllers http://www.ink-bird.com/products-temperature-controller.html.
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G. hirsutum Ag
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In reply to Ornlu • 11:15a, 6/8/18
AG
Hope to tell you tonight. Was still getting to temp this morning so I left the CO2 cranked up a bit to finish carbing. Will take pressure off and let settle to serving pressure this afternoon and pour first glass tonight.
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Ornlu
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In reply to Moxie • 12:26p, 6/8/18
AG
If you have the controller set very near ambient temperature (example: controller set to 62F and the garage its in is 63F), then the controller may cause the fridge to turn on and off very frequently AKA "short cycle". Anything more than 2 on/offs per minute will damage most compressors.

However, if you just pay attention to the ambient temps vs controller setting temp and keep them far apart, then the controller will pose no harm to your fridge.
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txag2008
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1:21p, 6/8/18
AG
Quote:
If you have the controller set very near ambient temperature (example: controller set to 62F and the garage its in is 63F), then the controller may cause the fridge to turn on and off very frequently AKA "short cycle". Anything more than 2 on/offs per minute will damage most compressors.

However, if you just pay attention to the ambient temps vs controller setting temp and keep them far apart, then the controller will pose no harm to your fridge.
The controller sensor goes in the fridge so ambient temp of the garage doesn't have anything to do with it.



As for if the freezer would be operational.....in a lot of fridge/freezers, there's only one compressor that is used for cooling the fridge & freezer sections. The onboard fridge thermostat operates a vent/duct, allowing freezer air to into the fridge. With this type of setup, I doubt your freezer will be doing much 'freezing'.

I know there are also dual evaporator fridge/freezers. For this type of model you could control the fridge portion for fermentation while also maintaining full functionality of the freezer. The issue here is that the plug powers the whole thing. You would have to be breaking power to the fridge compressor with the controller if you wanted it to truly work.
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Ornlu
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In reply to txag2008 • 2:20p, 6/8/18
AG
txag2008 said:
Quote:
If you have the controller set very near ambient temperature (example: controller set to 62F and the garage its in is 63F), then the controller may cause the fridge to turn on and off very frequently AKA "short cycle". Anything more than 2 on/offs per minute will damage most compressors.

However, if you just pay attention to the ambient temps vs controller setting temp and keep them far apart, then the controller will pose no harm to your fridge.
The controller sensor goes in the fridge so ambient temp of the garage doesn't have anything to do with it.
So the fridge doesn't gain any heat from the outside enviornment? It's perfectly insulated against all heat gain?

Yes, the sensor goes inside, but the amount of time that it's on is heavily influenced by the ambient temp. A fridge set to 35F runs a hell of a lot more often in a 105F garage than in a 40F garage.
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G. hirsutum Ag
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In reply to Ornlu • 3:47p, 6/8/18
AG
Got impatient and poured a glass. Carb isn't there yet but flavor is great. Black patent flavor is subtle, mild, and lingering and blends beautifully with the chocolate malt. Almost a mocha latte from Starbucks type after taste that goes down easy like a cream ale. Malt forward that is well balanced.
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