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AlaskanAg99
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12:58p, 7/2/18
AG
You just need to place it in the boiling wort for minimum of 15mins beflore knockout the boiling wort and steam will sterilize the copper. I wouldn't even sweat it.

I also scored a 10 gallon corny keg yesterday for $50. Needs cleaning but that's what the washer is for.
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G. hirsutum Ag
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4:53p, 7/5/18
AG
About to dry hop IPA and then brewing an American wheat with blood orange pure tomorrow. Also bought 2 more kegs a second CO2 bottle and regulator and a few other supplies used on FB for an awesome deal
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62strat
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5:56p, 7/5/18
AG
Man I've had my 15lb tank hooked up to keezer for 8 months with no loss of pressure, then I go out of town and get back and it's empty.

I loathe trying to find a leak in an 8 tank keezer.
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Ornlu
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In reply to 62strat • 6:03p, 7/5/18
AG
How fast/slow? Could you Smoke test?
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G. hirsutum Ag
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In reply to 62strat • 8:49p, 7/5/18
AG
Spray bottle with soap or sanitizer works well. 8 months with 4 taps is a decent time.
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62strat
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In reply to G. hirsutum Ag • 10:35p, 7/5/18
AG
Seven said:
Spray bottle with soap or sanitizer works well. 8 months with 4 taps is a decent time.
15lb tank can push like 50 kegs? I've only brewed 14 kegs since I got the tank and 10 are still in service.

I usually do the spray bottle. It's just a lot of connections and hoses for 8 kegs, plus two manifolds with 8 valves. Last time I couldn't find it with soapy water. I had to isolate each line, pressure up then close tank valve and wait a day or two to see if tank pressure gauge dropped. It just took a long time and I never really found the leak, it just kind of stopped which is really unsatisfying.
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AlaskanAg99
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7:31a, 7/6/18
AG
It could be a slow leak in a keg vs any of your lines. I've had that happen so now once the beers are kegged I turn off the gas to each keg and then turn them on when ready to serve. You'll figure out which keg is leaking by how much gas flows back in. Make sure you put keg lube on the gas post gasket, I find that's usually the culpret.
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G. hirsutum Ag
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4:25p, 7/8/18
AG
Citra IPA will be done this week, American wheat bubbling away now. Got to decide what to do next. I'm think about maybe two hearted clone or zombie dust. Also need to start thinking about an Oktoberfest beer but no leads on a good recipe for that. I have more space now to let things age for a few months if need be but can't lager yet. What should be my next one?
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fav13andac1)c
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In reply to Ornlu • 6:33p, 7/8/18
AG
Ornlu said:
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.
Sorry I'm just getting back about this. But if you're interested, here are my thoughts.

Somehow not oxidized, which is a testament to the durability of beer.
15 ml of lactic acid was good for my taste for 4.5 gallons. Might back off just a hair for next time.
2 lbs frozen raspberries wasn't quite enough for me. But if you're looking for balance, maybe 2 lbs works. It does have raspberry flavor and the lactic enhances it. I would also use canned aseptic raspberry puree, if you can get it. Apparently, Homebrew Headquarters sells it. I think I recall you being in DFW.
Coriander seed didn't add anything of note, I would nix it from this recipe, personally.

Great head retention, yeast is clean, color is absolutely beautiful. The foam is light pink, which is kind of cool. Red/pink hue.

Considering the trouble it was to package this beer, I think it's a success!
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fav13andac1)c
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In reply to G. hirsutum Ag • 6:38p, 7/8/18
AG
Considering Zombie Dust is all Citra and you just did a Citra, maybe Two Hearted? Or a NEIPA? Those are a lot of fun.

Yakima Valley Hops is having a sale on 2017 crops. Several excellent varieties including centennial(Two Hearted hop) for $10 a lb. $8 shipping. Picked up Warrior and El Dorado myself!

http://www.yakimavalleyhops.com/category_s/2057.htm
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62strat
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In reply to G. hirsutum Ag • 8:53a, 7/9/18
AG
Seven said:
Citra IPA will be done this week, American wheat bubbling away now. Got to decide what to do next. I'm think about maybe two hearted clone or zombie dust. Also need to start thinking about an Oktoberfest beer but no leads on a good recipe for that. I have more space now to let things age for a few months if need be but can't lager yet. What should be my next one?
Almost a bit late to do an oktoberfest.. better get on it!

Here's the one I did in March;


Recipe Specifications
--------------------------
Batch Size (fermenter): 11.00 gal
Kegging Volume: 10.00 gal
Estimated OG: 1.056 SG
Estimated Color: 10.8 SRM
Estimated IBU: 21.4 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
17 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 1 77.8 %
4 lbs Munich Malt - 20L (20.0 SRM) Grain 2 17.8 %
1 lbs Caramunich Malt (56.0 SRM) Grain 3 4.4 %
1.50 oz Hallertauer Hersbrucker [4.50 %] - Boil Hop 4 12.1 IBUs
1.50 oz Hallertauer Hersbrucker [4.50 %] - Boil Hop 5 9.3 IBUs
1.0 pkg Octoberfest/Marzen Lager (White Labs #WL Yeast 6 -


Removed yeast @ 21 days
Kegged @ 26 days
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G. hirsutum Ag
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In reply to 62strat • 3:35p, 7/9/18
AG
That's a lager though, I'm not setup for that. Wonder if I can find an ale version of an Oktoberfest. Might do a porter instead of Oktoberfest type.

Austin home brew has two hearted clone on sale for $25 right now. I want to try it first before I brew 5 gallons even though I know it was the #1 beer two years running.

What about a saison? Im curious about them and hear they are refreshing but again I haven't had one except for the one from southern star and it was mediocre at best. Austin homebrew has one that has good reviews
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Ornlu
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3:59p, 7/9/18
AG
I was at Flying Saucer on Saturday, and almost 40% of their beer list was saisons. They're the becoming very popular.

I've done an Oktoberfest with Kolsch yeast before, and it turned out well. It's a little.... heavier than a true oktoberfest, but it's a very subtle difference.
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Ornlu
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In reply to G. hirsutum Ag • 4:08p, 7/9/18
AG
Read this before deciding whether/not to do an Oktoberfest Ale. http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/
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G. hirsutum Ag
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In reply to Ornlu • 4:24p, 7/9/18
AG
I've heard that about 34/70 which is good. I would like to see him try it again with a different strain. Good info to have.
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Ornlu
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In reply to G. hirsutum Ag • 5:30p, 7/9/18
AG
That site has like 200 exBEERiments on it. There might be the one you're looking for.

Overall takeaway: Each variable matters very little. It's hard to make bad beer by just changing one little thing.
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G. hirsutum Ag
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In reply to Ornlu • 6:33p, 7/9/18
AG
I'm just having a hard time wrapping my head around pepper and spice flavors as being refreshing. Any commercial ones y'all recommend? I found a holiday one that has me intrigued. One issue being in south Texas is that it is still 90 degrees in November so it's hard to be excited about a stout or something heavier. I had some Ten Fidy the other day, and while it's delicious I can't commit to having 5 gallons of it sitting around when it's that hot. January is a different story though.
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fav13andac1)c
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In reply to G. hirsutum Ag • 8:49p, 7/9/18
AG
Seven said:
I'm just having a hard time wrapping my head around pepper and spice flavors as being refreshing. Any commercial ones y'all recommend? I found a holiday one that has me intrigued. One issue being in south Texas is that it is still 90 degrees in November so it's hard to be excited about a stout or something heavier. I had some Ten Fidy the other day, and while it's delicious I can't commit to having 5 gallons of it sitting around when it's that hot. January is a different story though.
Can't help with the commercial saison question personally, but I've heard Saison Dupont mentioned as the go-to saison if you want to try just one.

I did a saison last summer that turned out spectacular. Used 3711 yeast and it got up to about 90-95 degrees in my garage. Very fruity, extremely refreshing. Not a lot of spice or pepper flavor, more like lemon/grapefruit/overall estery citrus. Haven't used any other saison yeast, but I can highly recommend 3711.
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G. hirsutum Ag
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In reply to fav13andac1)c • 9:12p, 7/9/18
AG
You have a recipe?

I found this one that sounds similar.

https://www.homebrewtalk.com/forum/threads/cottage-house-saison.254684/
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fav13andac1)c
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In reply to G. hirsutum Ag • 10:34p, 7/9/18
AG
I've seen that one. It seems to be pretty popular on HBT. Looks pretty tried and true!

Here's mine:
5.5 gallons. 78% efficiency OG 1.059 6.8% ABV

6 lb Pilsen (Dingemans)
3.5 lb Munich (Dingemans)
1 lb Flaked Wheat
.5 lb Wheat Malt
.25 Acid Malt(for pH adjustment, you may not need it)


25 IBUs any neutral bittering hop at 60 mins

1 oz Amarillo 5 mins

1 package of Wyeast 3711(made a yeast starter)

Start at 68 degrees and let it free rise to wherever it wants to go. Like I said, mine got to 90-95. This yeast is a monster and will leave the beer bone dry. I think mine ended up at 1.002. Cold crash, then keg or bottle to 2.8 volumes.
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Ornlu
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In reply to G. hirsutum Ag • 9:28a, 7/10/18
AG
Highly recommend this: https://www.beeradvocate.com/beer/profile/30356/87501/

Quote:
BEER INFO

Brewed by:
Prairie Artisan Ales
Oklahoma, United States
prairieales.com

Style: Saison / Farmhouse Ale

Alcohol by volume (ABV): 8.20%

Availability: Year-round

Notes / Commercial Description:
Prairie Ale is our classic saison. We brew this beer with pilsner malt, wheat malt, flaked wheat, and cane sugar. A healthy dose of saaz hops are used to add a spicy element to the beer. Prairie Ale is fermented with a mix of ale yeast, wine yeast, and brettanomyces. Notes of black pepper and pineapple can be found in this beer.


It's widely available, highly rated & delicious, The "farmhouse" character is stronger than most saisons, but it's still not in-your-face. It's a very complex beer, with spice notes & floral smells, but they're not prominent enough for more than a passing notice from novice-to-intermediate tasters.
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Kyle98
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9:13p, 7/10/18
AG
3711 is my all time favorite yeast. I make a very simple days in using it. 95% planet and 5% malted wheat. 1oz Cascade @ 60, 10, and 5. Pitch at ~65 and hold it there for 3 days then let it rise up as high as 90. Bring it back down to 75ish after a couple of weeks to dry hop another oz of Cascade for 5-7 days then rack to keg. I'm sitting in a hotel room, so that's just from memory. I've brewed it a bunch, though, so should be afte accurate. Won a gold and silver at Deep Ellum's Labor of Love with it.

The actual recipe is probably on this thread somewhere.
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G. hirsutum Ag
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In reply to Ornlu • 6:19a, 7/11/18
AG
I found this one at specs yesterday and tried it last night. If this is one of the better ones then I'll need to cross brewing one off my list. It wasn't terrible but it isn't something I particularly enjoyed. I found a holiday one that sounded decent and the fruit ones I've found don't sound bad, just not sure I'm down with the funk
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Ornlu
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In reply to G. hirsutum Ag • 8:08a, 7/11/18
AG
Not everyone enjoys the farmhouse stuff, just like not everyone like IPAs. If it's not for you, what about a nut-brown ale instead? Standard amber ale, but add 1 oz of roast barley to the mash and also add a half pound of pecans or walnuts with 5 mins left in the boil.
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Ornlu
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10:28a, 7/11/18
AG
Have any of ya'll done a beer with wet hops? Hop harvest is coming up next month & I'm thinking about it, but don't know how to get any (economically anyway).

https://ychhops.com/hop-products/green-hops
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G. hirsutum Ag
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In reply to Ornlu • 3:21p, 7/11/18
AG
I've done a nut brown extract brew before and it turned out great. Found a bourbon vanilla porter that I think will be good for the fall and the Christmas ale I did last year was really good. Think I'll go that route.
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Chipotlemonger
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10:00a, 7/13/18
AG
So on Sunday I heated up a kettle full of water, mixed in PBW when hot, and let it soak a bit. During this time I opened and closed the ball valve some (it's this brass fitting with a stainless ball inside) to assist cleaning.

Noticed some dark flecks and what not come out into the drain bucket at that time. I drained the entire hot PBW solution (~6 gallons) through this valve while continuing to open and close it periodically. The initial specks stopped flowing out.

Should I be good to go, or should I get a brush and scrub the inside some, and clean it all again? Planning to brew with this kettle tomorrow.
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Ornlu
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In reply to Chipotlemonger • 11:47a, 7/13/18
AG
If I were you, I'd call that good enough.
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Chipotlemonger
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7:12p, 7/14/18
AG
Thanks for the help y'all! I went with "good enough."

Brewed my first beer today! Hope it turns out well.

Volume was a little low but I forgot to take a hydrometer reading so no basis to figure out what's happening. Let it ride? Or take a siphon to it later?
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G. hirsutum Ag
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In reply to Chipotlemonger • 8:55p, 7/14/18
AG
If you can take a reading. It will give you a relative ABV. But if you don't care then just let it ride
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txagfisher
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In reply to G. hirsutum Ag • 1:35p, 7/16/18
AG
Seven said:
You have a recipe?

I found this one that sounds similar.

https://www.homebrewtalk.com/forum/threads/cottage-house-saison.254684/

I just bottled a batch of this a month or so ago and it is fantastic. Bumped up the OG just a tad and fermented a little cooler than most saisons. It has turned out to be an excellent summer beer with just a little funk. Going to have to brew it again soon its going so quickly.
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G. hirsutum Ag
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In reply to txagfisher • 5:57p, 7/16/18
AG
Depending on where you are I'd happily PayPal you a bit to ship me a sample because I want to try it before I brew it. I just pulled off an ipa I can swap with you if you'd rather do that
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Chipotlemonger
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8:24a, 7/17/18
AG
Brewed Saturday (first batch on my own), had to pull the carboy out to aerate it because nothing was happening. I didn't properly aerate the wort after the boil I think. Yeast prep went fine. Anyways, little lag time there.

About 24 hours later, yesterday afternoon/evening, and the blowoff bucket is bubbling and there is a head forming on top. Layer of green all around and foam in one corner of the carboy. Question is, the head is active but its not really puffing up much. Could I raise fermentation temp to get more activity? (at 68). Should I pitch more yeast? Or is it just going to be a slow primary fermentation?
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G. hirsutum Ag
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In reply to Chipotlemonger • 1:56p, 7/17/18
AG
Depending on the yeast and how you prepped it it will take 12-24 hours to really show a lot of activity. Usually mine start about 3-4 hours but it is just a little bit and then it ramps up.

It typically peaks about 48-72 hours then backs off a lot. If it's an ale keep it at 66-68 and let it do its thing. Don't want to rush it
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Chipotlemonger
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In reply to G. hirsutum Ag • 6:00p, 7/17/18
AG
Cool, thanks.

In a days later mess up, I realized that I forgot to throw the copper wort chiller into the kettle while it was still boiling. Cleaned that thing well but do not think I sanitized it. Ugh.
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