Anyone going to Labor of Love?
Homebrew Board - Recipes
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Last: 5 mo ago by Chipotlemonger
Going with some friends. Haven't been to a competition before.
Same. We'll be out there in the heat.
Kegged the Tripel last night. 1.014 FG, so ~9.7% abv. Gravity sample tasted and smelled wonderful. Can't wait to try it once it's nice and carbonated.
I'll be brewing for the first time in 6 months on Sat.
Gotta get some stuff ready midweek. Then get back into brewing mode. With DeFalcos closing and some group buys I have an insane amount of hops, malt and yeast on hand.
Gotta get some stuff ready midweek. Then get back into brewing mode. With DeFalcos closing and some group buys I have an insane amount of hops, malt and yeast on hand.
Kegged my IPAs last night. Having a second CO2 regulator (that 62Strat sent me) really makes my kegging much easier.
Brut IPA finished at FG=0.994, so 7% ABV. The Imperial IPA got to FG=1.012, so 9% ABV. Both have an ounce of dry hops inside the keg. I didn't want to toss the hops in unfiltered, so I folded up some little cheese cloth envelopes to put the hops in, and stapled them closed.
Do you guys ever just put the last round of dry hops into the keg unfiltered? Or do you have enough muslin/nylon/cheese-cloth bags around for all your dry hopping needs?
Brut IPA finished at FG=0.994, so 7% ABV. The Imperial IPA got to FG=1.012, so 9% ABV. Both have an ounce of dry hops inside the keg. I didn't want to toss the hops in unfiltered, so I folded up some little cheese cloth envelopes to put the hops in, and stapled them closed.
Do you guys ever just put the last round of dry hops into the keg unfiltered? Or do you have enough muslin/nylon/cheese-cloth bags around for all your dry hopping needs?
I would not put unflitered hops into the keg. They will clog your diptube, post spring and/or the QD spring. It's a real PITA to clear those clogs while the beer is carbonated. There are a bunch of products on the market now to dry hop in the keg. But the big thing is the beer needs to flow through the hops so flavor and aroma can be extracted. I've used the stainless tea balls before and the hops will swell to the point the interior of the hop ball was dry.
Much better hardware is now available and it will tell you the max ounces to place inside. I would go over that because then you'll have other issues.
I have a special keg with a whole diptube filter Soni can set hop loose pellets in the keg. Racking Tina serving keg takes Forever. Hops are wonderful but holy hell they're a pain to deal with.
Much better hardware is now available and it will tell you the max ounces to place inside. I would go over that because then you'll have other issues.
I have a special keg with a whole diptube filter Soni can set hop loose pellets in the keg. Racking Tina serving keg takes Forever. Hops are wonderful but holy hell they're a pain to deal with.
I'll pick up a few more nylon sacks when I'm in Stubbys next time.
That'll work!
After not brewing since April, this weekend looks like it is going to happen. Going to ease back into it with a Pale Ale.
I brewed last weekend. Had an issue with my cooling system and temp spiked to 75 for 16hrs... Then continued to ferment out. Figured out the issue but I ordered neoprene to wrap my conicals with 1" for better insulation.
Thankfully it was a "cheap" batch using lots of leftovers and free stuff to troubleshoot. This weekend is lots of maintenance.
Thankfully it was a "cheap" batch using lots of leftovers and free stuff to troubleshoot. This weekend is lots of maintenance.
I made a steam beer in April and love it. It's has great body and flavor. One of my favorites to date.
So I made a starter for my anchor steam clone last night; it's currently on the stir plate. But the making of said starter resulted in an interesting story:
Every time I brew, after the last batch sparge, I run an extra gallon of ~190F water through the grain bed. I then take those tail end runnings and boil them down to 1.040, to get wort for the next batch's starter. I can that into mason jars and store it in the pantry until I need it. I usually get about 2 quart jars per batch.
Last night, I noticed that the two jars were not the same color, despite being from the same batch. After double checking that the two tops were sealed (neither plinked when I tapped them), I figured "Oh well" and went about making the starter. First jar went into the flask. Second jar.... wouldn't open. The damn mason jar ring wouldn't come off.
Upon closer inspection, the lid wasn't plinking, not because it had a vacuum but because it was holding so much pressure inside. Apparently the jar had not been all the way sterilized and so had fermented.... for months... in my pantry... in a sealed vessel.
Thankfully, I realized that opening it would be.... messy, so I had the forthought not to just twist off the ring. I instead drilled a 1/16" hole through the jar lid. It bubbled, popped, spewed, and smelled like raisin bread.
Every time I brew, after the last batch sparge, I run an extra gallon of ~190F water through the grain bed. I then take those tail end runnings and boil them down to 1.040, to get wort for the next batch's starter. I can that into mason jars and store it in the pantry until I need it. I usually get about 2 quart jars per batch.
Last night, I noticed that the two jars were not the same color, despite being from the same batch. After double checking that the two tops were sealed (neither plinked when I tapped them), I figured "Oh well" and went about making the starter. First jar went into the flask. Second jar.... wouldn't open. The damn mason jar ring wouldn't come off.
Upon closer inspection, the lid wasn't plinking, not because it had a vacuum but because it was holding so much pressure inside. Apparently the jar had not been all the way sterilized and so had fermented.... for months... in my pantry... in a sealed vessel.
Thankfully, I realized that opening it would be.... messy, so I had the forthought not to just twist off the ring. I instead drilled a 1/16" hole through the jar lid. It bubbled, popped, spewed, and smelled like raisin bread.
Yikes. Lucky you didn't have a bomb in the pantry.
That's an interesting idea that I've never considered. May have to steal it.
That's an interesting idea that I've never considered. May have to steal it.
anybody ever use fresh fruit in a recipe? Our peach tree has 100 or more peaches so I figured I'll make a peach blonde ale, but have no idea on quantity, or even the method really. I'm guessing I should peel/pit the peaches and puree it to add to vessel after primary fermentation is done?
Yes. I've done fresh raspberries in a stout, cherries in a sour, and blackberries in a hefe.
You need to pasteurize them. Dice em up and add a half cup water, then heat to 160F and hold it there for 20 mins. Then puree.
If the fruit contains any sulphur, the beer will pick it up as a dissolved gas. You then have to de-gas the beer to make it smell normal. Also, if it's overly cloudy, it's because the pectine from the fruit stayed in solution - add pectic enzyme to make it drop out.
You need to pasteurize them. Dice em up and add a half cup water, then heat to 160F and hold it there for 20 mins. Then puree.
If the fruit contains any sulphur, the beer will pick it up as a dissolved gas. You then have to de-gas the beer to make it smell normal. Also, if it's overly cloudy, it's because the pectine from the fruit stayed in solution - add pectic enzyme to make it drop out.
Yeah, you need to add the pectic enzyme at the beginning of fermentation though.
It's one of the few times I advocate people moving a beer to secondary. Before fermentation has completely stopped, add puree to 2nd fermenter, purge with CO2, then rack beer. Once a day pick up the carboy and swirl it to get all the fruit back into suspension. You'll have a complete Fermentation and better flavor by going this route. Racking also gives all the trub which you won't want mixing with your fruit. If using better bottle type carboys, you need to be careful you don't compress the sides and cause suck-back through the airlock and introduce oxygen either. Best of luck!!!
It's one of the few times I advocate people moving a beer to secondary. Before fermentation has completely stopped, add puree to 2nd fermenter, purge with CO2, then rack beer. Once a day pick up the carboy and swirl it to get all the fruit back into suspension. You'll have a complete Fermentation and better flavor by going this route. Racking also gives all the trub which you won't want mixing with your fruit. If using better bottle type carboys, you need to be careful you don't compress the sides and cause suck-back through the airlock and introduce oxygen either. Best of luck!!!
This is what I'm gathering after reading a bit on homebrewtalk.AlaskanAg99 said:
Yeah, you need to add the pectic enzyme at the beginning of fermentation though.
It's one of the few times I advocate people moving a beer to secondary.
I don't have a secondary vessel, but I have a 2" dump valve on my conical. Is dumping essentially the same thing as a secondary?
I'd guess I need to cold crash it before dumping to get everything out of suspension?
I would think the cold crash would stop fermentation and kill off the yeast for secondary.
62strat said:This is what I'm gathering after reading a bit on homebrewtalk.AlaskanAg99 said:
Yeah, you need to add the pectic enzyme at the beginning of fermentation though.
It's one of the few times I advocate people moving a beer to secondary.
I don't have a secondary vessel, but I have a 2" dump valve on my conical. Is dumping essentially the same thing as a secondary?
I'd guess I need to cold crash it before dumping to get everything out of suspension?
No need to cold crash, you want the yeast in suspension for secondary fermentation.
62strat said:This is what I'm gathering after reading a bit on homebrewtalk.AlaskanAg99 said:
Yeah, you need to add the pectic enzyme at the beginning of fermentation though.
It's one of the few times I advocate people moving a beer to secondary.
I don't have a secondary vessel, but I have a 2" dump valve on my conical. Is dumping essentially the same thing as a secondary?
I'd guess I need to cold crash it before dumping to get everything out of suspension?
I wouldn't cold crash.
Dumping yeast/is the same thing, although I never seem to dump enough. The issue is pushing fruit back into suspension, I'd use CO2 to blow it back up, same with dry hops. But I've never tried it in mine with fruit.
yeh you guys are right on not cold crashing.. wasn't thinking that through.AlaskanAg99 said:62strat said:This is what I'm gathering after reading a bit on homebrewtalk.AlaskanAg99 said:
Yeah, you need to add the pectic enzyme at the beginning of fermentation though.
It's one of the few times I advocate people moving a beer to secondary.
I don't have a secondary vessel, but I have a 2" dump valve on my conical. Is dumping essentially the same thing as a secondary?
I'd guess I need to cold crash it before dumping to get everything out of suspension?
I wouldn't cold crash.
Dumping yeast/is the same thing, although I never seem to dump enough. The issue is pushing fruit back into suspension, I'd use CO2 to blow it back up, same with dry hops. But I've never tried it in mine with fruit.
I'm gonna put the peach puree in a large muslin bag, and intend to use maybe fishing line to tie it the outside of fermenter so it's suspended.
What didn't go wrong tonight?
2 cashed propane tanks
Extra gallon of wort collected.
9hr brew session. 12 gallons. 1.105 RIS. 3hr boil
Ain't complaining. ....but my wife is.
2 cashed propane tanks
Extra gallon of wort collected.
9hr brew session. 12 gallons. 1.105 RIS. 3hr boil
Ain't complaining. ....but my wife is.
Made my first kettle sour today - Pilsner/Wheat base. Soured with Goodbelly. 5.2 to 3.25pH in only 18 hours. Then boiled with EKG at the end to an IBU ~18.
Fermenting with German Kolsch yeast right now then I'll be adding blackberries to the fermenter after a week or so. Any tips on that? Was planning on just dumping about 5 lbs into the fermenter (5gal batch).
Fermenting with German Kolsch yeast right now then I'll be adding blackberries to the fermenter after a week or so. Any tips on that? Was planning on just dumping about 5 lbs into the fermenter (5gal batch).
Guess I should've read a little back. I'll take the same approach as was offered earlier and heat the berries to 160 and hold for 20 mins. Then add to the fermenter and mix a few times per day. I don't have a good secondary so will probably just use the same vessel and cold crash after done with fermenting with the berries.
Yes, that's a good method. The crash will probably settle all your solids out just find. You can also add some gelatin during the last stir before before cold crashing, to help pull the berries out.
If your blackberry flavor isn't as strong as you want it, buy another pound of them. Pasteurize and mash them with a potato masher. Then put them in a nylon sack and add directly to the keg. This will add a VERY fresh punch.
If your blackberry flavor isn't as strong as you want it, buy another pound of them. Pasteurize and mash them with a potato masher. Then put them in a nylon sack and add directly to the keg. This will add a VERY fresh punch.
That's a great idea! Thanks
Having problems with stale beer lately so I guess I'm going to try to transfer without exposing to oxygen. Will either need to modify my Fermonster's lid or get a different fermenting vessel. Any words of advice?
Are you kegging? I clean my kegs with PBW. The rinse. Fill to the brim with StarSan solution, let sit.
Clean keg #2. When ready I had a jumper line (liquid to liquid, make sure your QDs are clean) and push 100% of the solution to keg #2. Keg #1 now has a 100% CO2 environment.
At this point I purge it and hook it up to my conical and transfer under pressure.
If from a carboy you can open the lid and immediately put the liquid line from the racking cane in and let it fly. Keep the carboy higher so the siphon pulls strong and fast. When doing this before I've even had a gas QD hooked to keg at 2PSI of so that there's constant CO2 outflowing from the keg to keep a blanket on top of the beer/cider.
Clean keg #2. When ready I had a jumper line (liquid to liquid, make sure your QDs are clean) and push 100% of the solution to keg #2. Keg #1 now has a 100% CO2 environment.
At this point I purge it and hook it up to my conical and transfer under pressure.
If from a carboy you can open the lid and immediately put the liquid line from the racking cane in and let it fly. Keep the carboy higher so the siphon pulls strong and fast. When doing this before I've even had a gas QD hooked to keg at 2PSI of so that there's constant CO2 outflowing from the keg to keep a blanket on top of the beer/cider.
I do keg, yes. The only problem I have right now is that I can't transfer under pressure with the Fermonster. So I either need to rig it in a way that I can or purchase a different vessel.
ETA: I see what you are saying. I can try that method next time I empty the carboy while I explore other fermenter options.
ETA: I see what you are saying. I can try that method next time I empty the carboy while I explore other fermenter options.
I usually have several kegs that need cleaning before I set up the whole "waterfall" process. Yes you do use a lot of CO2, so buy the 20# tank as it's cheaper to fill. And as you're getting near then end if emptying one turn the co2 pressure off so the sanitized keg isn't overcharged with gas.
Thankfully airgas is right up the road from my work.makes swapping tanks out easier.
Thankfully airgas is right up the road from my work.makes swapping tanks out easier.
One other thing....be extremely careful (as in dont do it), putting glass carboys under pressure...they will probably explode. Better to bleed gas out your keg as mentioned above and leave the last half inch of beer in the fermenter.
This is how I do ciders.
This is how I do ciders.
I think you can pressure transfer with a Fermonster. I've seen it done, though I don't remember what the fittings looked like.
This is what I do. 100% oxygen free cleaning and pressurized beer transfer. I have 10 gallons usually, so I put the empty keg on a scale, tare it, and fill it to 39-40lbs since I have no idea how much is in there otherwise (other than lifting and guessing).AlaskanAg99 said:
Clean keg #2. When ready I had a jumper line (liquid to liquid, make sure your QDs are clean) and push 100% of the solution to keg #2. Keg #1 now has a 100% CO2 environment.
At this point I purge it and hook it up to my conical and transfer under pressure.
On another note, my peaches have been sitting in my beer a few days and I took a sample and it seems like it's gonna turn out great! Not overbearing, but not too subtle. I only put peaches on half, the other half is finishing fermenting in a keg in the basement. Will be fun to compare the two.
I should have made this beer in June.
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