Not sure on the ratio with LME to hit 1.040 but it would keep just fine in sanitized jars. Empty 1-2 cans and figure it up then store it in the fridge
Homebrew Board - Recipes
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Last: 3 mo ago by Chipotlemonger
Update: replaced the O-Ring and added a little food grade grease to help give a good seal. Worked like a charm.Moxie said:
It looked fine when i checked it before putting the lid on but I didn't look real hard. I'll probably change it out regardless now and see if that helps.
In other news, I'm contemplating making a simple hard cider by just adding 5 gallons of cider to the top of my 001 yeast cake when i bottle this IPA. Anyone done that before?
001 won't dry it out I don't think, which you may or may not want. But yeh.. apple juice + yeast will def. make hard cider.Moxie said:Update: replaced the O-Ring and added a little food grade grease to help give a good seal. Worked like a charm.Moxie said:
It looked fine when i checked it before putting the lid on but I didn't look real hard. I'll probably change it out regardless now and see if that helps.
In other news, I'm contemplating making a simple hard cider by just adding 5 gallons of cider to the top of my 001 yeast cake when i bottle this IPA. Anyone done that before?
I just made a batch last weekend. I used a champagne yeast which will bring it to 0, but I plan to back sweeten it with cherry/pomegranate juice.. for the ladies
Moxie said:Update: replaced the O-Ring and added a little food grade grease to help give a good seal. Worked like a charm.Moxie said:
It looked fine when i checked it before putting the lid on but I didn't look real hard. I'll probably change it out regardless now and see if that helps.
In other news, I'm contemplating making a simple hard cider by just adding 5 gallons of cider to the top of my 001 yeast cake when i bottle this IPA. Anyone done that before?
It'll work and get pretty low. Two things to consider, whatever you fermented prior, those flavors will be in the yeast cake and will transfer over to a small degree.
Fermentation might be violent with so much yeast and a highly fermentable must.
I wouldn't repitch that yeast after. Sprouts has a $3 off their house brand cider 1 gallon as of last weekend.
aTm '99
Word. I'll probably give it a shot. And I would prefer it to have some residual sweetness rather than dry.
Awesome. Thanks! I figured it may be interesting since I'm dry hopping with Centennial and Azacca.
If I decide to add sugar to bump up the ABV, is it as easy as mixing the sugar into the cider before pouring into the fermenter?
If I decide to add sugar to bump up the ABV, is it as easy as mixing the sugar into the cider before pouring into the fermenter?
Yes, it's that easy. Check your gravity, and keep adding/stirring sugar in until you get as high as you want. Your FG will be around 1.002 or so. If you want, let's say 6%, you need an OG of 6 / 131 * (OG-1.002) so OG = 1.048.
Oh, one more thing: Your yeast cake contains gluten so the cider will too. A lot of "gluten free" people drink cider as their gluten-free substitute for beer. Be sure to caution your end users.
Many thanks!
That's what I do, I let the yeast chew on the fructose until it starts to slow, then I start adding granulated sugar in. I was adding a half pound every 12 hours, I think, until I hit my calculated 10% ABV, then I added my pomegranate.
aTm '99
Another suggestion; costco kirkland brand 100% apple juice (fresh pressed, not from concentrate), about $3.5/gal in my market. (comes in 2 gal pack).AlaskanAg99 said:Moxie said:Update: replaced the O-Ring and added a little food grade grease to help give a good seal. Worked like a charm.Moxie said:
It looked fine when i checked it before putting the lid on but I didn't look real hard. I'll probably change it out regardless now and see if that helps.
In other news, I'm contemplating making a simple hard cider by just adding 5 gallons of cider to the top of my 001 yeast cake when i bottle this IPA. Anyone done that before?
I wouldn't repitch that yeast after. Sprouts has a $3 off their house brand cider 1 gallon as of last weekend.
5 gal under $20.
Also, FYI, you don't need apple cider.. cider is simply unfiltered apple juice. Either will work to ferment into an alcoholic drink
Will 001 go to .002? Chart says attenuation is 73-80%.. but I don't know if that only applies to its first use. Is a yeast cake different?Ornlu said:
Yes, it's that easy. Check your gravity, and keep adding/stirring sugar in until you get as high as you want. Your FG will be around 1.002 or so. If you want, let's say 6%, you need an OG of 6 / 131 * (OG-1.002) so OG = 1.048.
Is attenuation based solely on maltose? Fructose is a much simpler chain...it should ferment out completely.
aTm '99
62strat said:Will 001 go to .002? Chart says attenuation is 73-80%.. but I don't know if that only applies to its first use. Is a yeast cake different?Ornlu said:
Yes, it's that easy. Check your gravity, and keep adding/stirring sugar in until you get as high as you want. Your FG will be around 1.002 or so. If you want, let's say 6%, you need an OG of 6 / 131 * (OG-1.002) so OG = 1.048.
Those attenuation rates are for beer wort, where the sugars are partially fermentable and partially interlinked. The apple juice is like 99.999% glucose and fructose so pretty much any yeast will get 95+ attenuation.
ahh yeh.. different kind of sugar. Kind of a brain fart there.
So what's everybody brewing this weekend? My kegs & fermenters are all full, so I shall have to live life vicariously through you all.
Brewing a belgian dubbel. Slight tweak from my last one, which was really good.. but I hate to just brew the same exact thing! Think I'm gonna post on my neighborhood FB group for anyone interested to stop by and check it out.
Brewery is in storage but I've been making repairs. Next thing I need to do is buy a new pump for my keg washer and rebuild it. Then work on deep cleaning and ordering replacement gaskets.
I think my cider is ready to keg. So no really brewing but the work never really ends.
I think my cider is ready to keg. So no really brewing but the work never really ends.
aTm '99
Nothing for me; busy weekend. I'll bottle my IPA and start the cider sometime next week/weekend though
Why you doing that? Still trying to get rid of an infection?AlaskanAg99 said:
Brewery is in storage
No, I'm losing weight plus wife wants to park her car in the garage. I'm barely drinking so there's no point in brewing beer I won't drink. 5 months break, and in the mean time fixing things and replacing others.
aTm '99
Tell you what man, I wanted to shed off the pounds too back in early summer, and while I did reduce drinking a bit, I moreso changed my diet. Nothing drastic, but a few small tweaks and I was able to drop ~10% of my body weight (182 to 165) in 6-8 weeks. This was 4 months ago, and I'm still down. I still drink ~6-8 beers a week.AlaskanAg99 said:
No, I'm losing weight plus wife wants to park her car in the garage. I'm barely drinking so there's no point in brewing beer I won't drink. 5 months break, and in the mean time fixing things and replacing others.
I like beer too much to give it up! I'd rather eat chicken and vegetables everyday for lunch, which I have for 5 months now hah! That was my main change in diet: lunch is high protein, low fat/carb with water to drink, and I don't consume any calories at work except lunch at noon. Didn't change my eating habits from fri night through sun night, although because my caloric intake is so small at lunch (when I get home from work I've consumed only about 300 calories), I find I am getting full quicker at dinner, so I'm eating less. That combined with about a 30-50% reduction in beers a week is all I really did.
I need to drop 50. So just taking a break. I'm still having 1-2 drinks per week. It's just a lot to lose and shooting for 2lbs a week. I have a bad back, so I'm fairly limited in exercise as well. So it puts more on diet alone.
aTm '99
ahh yeh that's a different type of focus for sure. I def. recommend a
Well, can always make some Berliner Weisse's
Well, can always make some Berliner Weisse's
It totally sucks. Was a lot more fun putting the weight on. If I am drinking it's Bourbon neat.
aTm '99
FINALLY got the correct amylase enzyme to finish out my lager. Took a week to get here from Dallas. The stuff I ordered just said amylase but was actually alpha amylase. What you actually need is glucoamylase. Showed up on Wednesday, I didn't get home until late Thursday night. Put a tea spoon in the carboy and 24 hours later I'm back in fermentation.
Probably next week I need to do two back to back sessions. I need to make a double batch of my holiday ale but I don't have a ten gallon setup. When I head to buy the grains I'll buy another bucket and then I'll probably do a batch one morning and then another the next day.
Probably next week I need to do two back to back sessions. I need to make a double batch of my holiday ale but I don't have a ten gallon setup. When I head to buy the grains I'll buy another bucket and then I'll probably do a batch one morning and then another the next day.
Sounds like you're ready for 10-gallon batches...
Time to turn an empty keg shell into a keggle and get a bigger mash tun.
Time to turn an empty keg shell into a keggle and get a bigger mash tun.
This is a one off deal. I've got a work party in Lubbock and a family party the next week in Victoria. I normally don't need that much of the same beer except the lighter beers that I brew that disappear quickly.
Any of y'all do smaller batches (1 gallon instead of 5) when you brew? Thinking about doing a stout like this soon, and bottling instead of my kegging. I've only ever kegged before, but thought it would be cool to brew a small batch and bottle it.
I also have seen the mini kegs but I dunno if I want to drop the money just for a little cannonball keg.
Edit: guess AHB has mini 1.75g keg for $75. Should I just get one of these for a small batch or what would it cost me to get started on bottling just 1 gallon at a time?
I also have seen the mini kegs but I dunno if I want to drop the money just for a little cannonball keg.
Edit: guess AHB has mini 1.75g keg for $75. Should I just get one of these for a small batch or what would it cost me to get started on bottling just 1 gallon at a time?
You don't need much to get started bottling. A 1 gallon batch will do 10 2/3 12 ounce beers. Go buy two sixers of your favorite pop top (not screw top), a few caps, bottling bucket, and auto stop filler. Shouldn't be too expensive.
What do you intend to ferment in?
The cannonball kegs are great if you already keg. I use mine for pushing cleaning fluid, through all tubing's etc. Very utilitarian.
We have one guy in my club that has 5 one gallon rims systems. He says doing 4 is very busy but manageable. Yes, he's crazy.
Another guy does small batches and mashes in his oven. Something I'd never thought of but brilliant.
The cannonball kegs are great if you already keg. I use mine for pushing cleaning fluid, through all tubing's etc. Very utilitarian.
We have one guy in my club that has 5 one gallon rims systems. He says doing 4 is very busy but manageable. Yes, he's crazy.
Another guy does small batches and mashes in his oven. Something I'd never thought of but brilliant.
aTm '99
I was planning to get a 1-gallon glass carboy to ferment. What is the rims system?
I think I'm set on bottling this first small batch. Appreciate the input on the glass and how much I'll need. Time to go get some six packs! (Got a couple on Saturday but they were in cans)
I think I'm set on bottling this first small batch. Appreciate the input on the glass and how much I'll need. Time to go get some six packs! (Got a couple on Saturday but they were in cans)
Thing about those tiny batches, you pretty much put the same amount of work in a 1 gal batch as you do a 5 gal batch.
So you work for 4-5-6 hours and only get 10 beers, whereas you could get 40 or 50 out of it.
You are also going to get in fractions of ounces for hops, which means they end up in the freezer, and maybe not getting used. So you paid for the 5 gal batch amount. Same with yeast, you're buying the 5 gal. amount, but only making 1 gal.
So $ wise, it's not much more to do 5 gal.
All in all, I think 1 gal is waste of effort and money.
So you work for 4-5-6 hours and only get 10 beers, whereas you could get 40 or 50 out of it.
You are also going to get in fractions of ounces for hops, which means they end up in the freezer, and maybe not getting used. So you paid for the 5 gal batch amount. Same with yeast, you're buying the 5 gal. amount, but only making 1 gal.
So $ wise, it's not much more to do 5 gal.
All in all, I think 1 gal is waste of effort and money.
You'll need headspace so yeild will not be 1 gallon finished, that was my main question. Wife and I are going to start some 1 gallon meads in 1 gallon glass cider jugs, but I'm not concerned with 1 gallon finished product. I can't think of a 2 gallon carboy off the top of my head, but 3 gallon are easy to come by.
He uses a Recirculating infusion mash system, I think he has a pump and a heating element on each rig.
He uses a Recirculating infusion mash system, I think he has a pump and a heating element on each rig.
aTm '99
The only time I've done this is for experiments. One time I did a 5 gallon batch of wort, but diff hops for each gallon. Another time I fermented each batch with a diff yeast. One other time, each got a different fruit.
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