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AlaskanAg99
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2:51p, 3/18/20
AG
Who's stocking up on supplies to keep brewing?

I have several sacks of 2 row, so I just need yeast and specaility malts to keep going. Looking at 6 different beers to line up. Thankfully most of them use Chico yeast.
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62strat
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9:06p, 3/18/20
AG
I'm always kinda stocked. ~150lbs off base grains, ~ 30lbs of a few grains like crystal, etc. 5lbs of hops.

Just need yeast though, unless I propagate or chain brew.
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Chipotlemonger
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10:29p, 3/18/20
AG
Just got some stuff and pretty well stocked for a while now
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AlaskanAg99
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12:22p, 3/19/20
AG
I picked up 5 batches worth yesterday and I had 1 at home, I try to brew 2x a month. So I'm set for awhile.

Helles ready to tap and a Czech Pils farting away. I need to keg an IPA that's now sat too long on dry hops.
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62strat
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3:07p, 3/19/20
AG
I actually picked up 3 commercial kegs this week just to jump start my keezer, which has been in cycle through mode (basically I wasn't brewing much so I could empty every keg so they don't sit so long)

Picked up copper kettle cafe con leche - milk coffee stout, copper kettle le chapeau - wine barrel aged saison and Bruz diablo - golden strong.

My vienna lager is fermenting so I can't brew for about a month.
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Ornlu
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10:12a, 3/22/20
AG
I brewed a Mexican lager yesterday: https://www.brewersfriend.com/homebrew/recipe/view/958176/mexican-lager-56
Went perfectly, as I hit my exact OG and volume. I'm actually going to ferment it with Kolsch yeast just to save time. I'll give half of this to a coworker.


Next weekend, I'm going to do another partigyle:

https://www.brewersfriend.com/homebrew/recipe/view/966161/partigyle08-dipa-first-runnings-

https://www.brewersfriend.com/homebrew/recipe/view/966193/partigyle08-strawberry-cream-ale-second-runnings-

HUGE grain bill (25 pounds), with about 8 gallons of first runnings on my batch-sparge setup. Put all of the first runnings into boil kettle, then add 9 gallons of sparge water and let it rest for 5 mins. Then add enough second runnings to bring the grav to my pre-boil gravity (1.061). Drain any amount over the pre-boil volume (6.75g) into the next batch's kettle. Next, toss the oats & corn into the mashtun & let it mash for 45 minutes while I start boiling the first batch. Hopefully when that runs off, it hits the second batch's preboil grav & volume (6.5g, 1.031). If not, supplement with extra corn sugar or water.

Now I just have to see if I can find enough strawberries at the store....
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AlaskanAg99
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6:33p, 3/28/20
AG
Kegging a Czech Pils,10gallons, moving my IPA to carb after a too-long dry hop. Kegged a 5g batch of cider on tart cherries and pomegranate. And a lot of cellar work of cleaning and sanitizing today.

On tap I have a CAP, Helles, 80 shilling, imp stout, dopplebock, and 3 other beers,but I need to taste everything and dump the old beer. And yea, more keg washing.
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Ornlu
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In reply to AlaskanAg99 • 7:56a, 3/30/20
AG
Will you share your dopplebock recipe? It's the wrong time of year for that for me, but I want to save it to brew in September.
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AlaskanAg99
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In reply to Ornlu • 10:16a, 3/30/20
AG
Ornlu said:
Will you share your dopplebock recipe? It's the wrong time of year for that for me, but I want to save it to brew in September.


It's not that good. Much too sweet. I need to look back and see what I did wrong. I probably pulled it from brewing classic styles.
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Chipotlemonger
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11:03a, 3/30/20
AG
Belgian IPA bubbling away, had to brew a week later than I wanted to. Excited to see how this one turns out.

I used S-33 dry yeast. The only other time I used this yeast, it turned out one of my favorite beers I have made (was a saison).
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Kyle98
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In reply to Chipotlemonger • 11:11a, 3/30/20
AG
Chipotlemonger said:
Belgian IPA bubbling away, had to brew a week later than I wanted to. Excited to see how this one turns out.

I used S-33 dry yeast. The only other time I used this yeast, it turned out one of my favorite beers I have made (was a saison).
I did a Belgian IPA with a saison yeast a few years ago. Still probably top 3 beer I've ever made. Might have to make another batch soon. What hops did you use?
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Chipotlemonger
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In reply to Kyle98 • 11:16a, 3/30/20
AG
  • Chinook at 60-min
  • Centennial at 30-min
  • Simcoe at 10-min
  • Simcoe at flameout
  • Will be dry hopping Simcoe
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AlaskanAg99
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1:54p, 3/30/20
AG
My IPA I used a ton of cyro hops for dry hop. All that fine particulate matter at a higher AA really have off some hopburn, so yesterday I pushed it to another keg with gelatine. Hoping to drop that out. Will lose some flavor but i figure it's moot if the beer is difficult to drink anyway.
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Kyle98
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In reply to Chipotlemonger • 3:12p, 3/30/20
AG
Chipotlemonger said:
  • Chinook at 60-min
  • Centennial at 30-min
  • Simcoe at 10-min
  • Simcoe at flameout
  • Will be dry hopping Simcoe
Nice. Mine I did for Martin House's Riverside Shootout a few years back. You get all the ingredients (except any specialy malts) from them, including hops and yeast. I did Falconer's Flight and Cascade (yes, I know Cascade is in Falconer's Flight, I like Cascade). Might have to try to brew it again soon.
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AgDad121619
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8:19p, 3/30/20
AG
So I'm brewing my 2nd batch - how many of y'all sanitize immediately before starting and does anybody do a day early to allow plenty of time for the sanitizer to dry?

Or does not it matter either way?

Making LaBrea Brown - AHS clone
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fav13andac1)c
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8:23p, 3/30/20
AG
What kind of sanitizer are you using? I sanitize with Star-San right before transferring the wort.
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AgDad121619
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9:29p, 3/30/20
AG
Star San
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fav13andac1)c
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9:35p, 3/30/20
AG
Gotcha. Then yes, you shouldn't need to let it dry at all. Just dump out the Star-San, then add your wort. Don't fear the foam.

I can't comment on whether the effects of the sanitizer are present 24 hours after sanitizing and after fully drying, but I do know that it is not more effective.
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Chipotlemonger
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In reply to AgDad121619 • 9:44p, 3/30/20
AG
Star-San is perfectly safe to use day of. It's a no-rinse product and does not hurt the beer at all. In fact, I'd rather not let my carboy or bucket sit for a day, because you'll probably just be inviting possible bacteria back into the container.

The best way to transfer wort to a container, or beer to a keg, is when you have a nice star San foam body that gets displaced by the rising liquid. In my opinion this reduces the risk and effect of oxidation or possible infection. The starsan foam that is left in the container after filling with beer does not effect the end product. It is cleared out in the fermentation and carbonation.
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62strat
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8:35a, 4/1/20
AG
I had a revelation the last time I brewed; the company that makes star san (and pbw and all sorts of stuff) is about 1 mile from where I work lol.

52nd ave. Commerce city, right on the label.
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cgary11
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7:32p, 4/2/20
AG
Did a Parti-Gyle style brew a couple of weeks ago.. I have a 3 gallon fermenter and 2.5 gal keg I never use so I wanted to see if a little extra work on brew day could get me decent extra beer.

First mash was a ESB that ended up at 6.5%.. then I added 1 lb each of flaked maize and dark crystal to the mash and got a 4.5% mild

Goldings Magnum hops & Wyeast 1469 for ESB

Target and Magnum hops & Wyeast 1968 for the mild

I have a herms system that can only run one element at a time... so my mild mash got a little cool and the beer is a little thin. Taste really good, but will make sure I get some hot water handy next time to raise the temp.
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Chipotlemonger
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11:05p, 4/8/20
AG
Dry hopped my Belgian style IPA tonight. Just eyeballed the Simcoe addition based off of what I brewed with. If it's a little too much, oh well! I won't complain. If this batch is good I'll want to keep a couple bottles around for a longer time to see how it develops.
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fav13andac1)c
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10:53a, 4/10/20
AG
I would be remiss if I didn't brew a couple of times during the quarantine so I picked up ingredients for a NEIPA and a Centennial Blonde from my LHBS. Homebrew Headquarters is doing curbside pickup for those in DFW. You have to call ahead. Unmilled orders come out faster then milled.
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AlaskanAg99
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1:39p, 4/11/20
AG
After trying to remove scale and/or beer stone from my conicals, time to brew.

Slow start to the day as my wife was in the garage working out and I had to run out for a few sacks of pils malt that arrived via a group buy.

Anyway, brewing my "Harvest Ale" which is a New Belgium Hoptober clone. Wheat, oats, rye, Pils and pale malts, a little of everything.

I change the hops every batch based on what I have around. 5.5% blond/golden to APA depending on hops, only malts remain the same. Chico yeast.

Probably will swing more towards a golden ale this batch as soon as I dig my hops out and see what I plan to use.

Will probably brew again tomorrow. Ain't got **** else to do.
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Chipotlemonger
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2:38p, 4/11/20
AG
Bottling my Belgian IPA here in a little bit. Excited to see how a sample tastes.
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AlaskanAg99
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4:30p, 4/11/20
AG
So went more the APA route. Touch of bittering hips at 60.
At 5 an ounce of Columbus, Simcoe, Nugget and 2 oz Cascade.
At 180F 20min whirlpool an ounce of all of the above.

OG target of 1.054
IBU around 38.
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Superdave1993
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10:03p, 4/13/20
AG
I used the search function and did not see any results, so please don't flame me if I missed one. This lock down has had me on YouTube way too much. I have seen several "easy" hard cider posts on there and I was wondering if it was worth it? My wife loves cider and I have not brewed anything in years. Is it worth the hassle, or should I just buy her a few more six packs to make it through? She really liked the Strongbow dark fruit when we were in the UK, and I have a sous vide to pasteurize with to back sweeten.

Any ideas, recipes or advice would be greatly appreciated.
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fav13andac1)c
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5:39a, 4/14/20
AG
I've used this recipe a few times with great results.

http://brulosophy.com/2017/12/14/bru-it-yourself-sparkling-hard-berry-cider/

Cider is much easier than brewing, at least when you don't prepare your own apples and go with the bottled juice. And yes, IMO it is worth it. Not sure if you have a kegging setup, but you should be able to bottle this.

Cider can be as simple as pouring in juice, then yeast.

Edit: Btw, you don't have to worry about being flamed in this thread, my experience is that everyone is pretty chill. This ain't the Politics forum ha
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Ornlu
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In reply to Superdave1993 • 9:19a, 4/14/20
AG
You won't make significantly better cider than Strongbow, Crispen, or anything from Bishop - but you can do just a good as them for a lot less money.

I do about 4 gallons of apple juice, and about 1 gallon of another juice (cranberry, raspberry, etc). Frozen from concentrate juice is fine, just make sure it doesn't have other preservatives like potassium sorbate or metabasulfite. Throw in a few pounds of fresh fruit, and pitch yeast. If you want it stronger than natural(5-6%abv), sweeten extra with brown or corn sugar. It's ready to bottle in 2-3 weeks.

Oh, one more thing - you need to add some yeast nutrient. Pick up a small vial off of amazon. It's essential for ciders, as apples are missing critical amino acids and macronutrients for yeast growth. Skipping it will mean poor attenuation.
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Superdave1993
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12:07p, 4/14/20
AG
Thank you for the quick replies! This will be much easier to talk the wife into and get back to brewing since I am making her cider.

I still have most of the gear and a buddy is actually starting a meadery nearby, so I can mooch some stuff from him.

I have read that I can pasteurize at 140-145 If I use longer times versus the 160 to reduce the chance of explosions. My SousVide vessel is a converted cooler with a lid, so I should be safe.
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Ornlu
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In reply to Superdave1993 • 12:11p, 4/14/20
AG
I don't know about the whole pasturization thing. I don't backsweeten mine, as I prefer it as dry as possible. In fact, the last batch, I got down to 0.992 final grav (with amalogluconase).
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AlaskanAg99
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3:52p, 4/14/20
AG
I'm doing ciders as well. Usually go with the natural pulp filled juice from HEB. This last go around I'm using the cheapest stuff possible. 4 gallons, then a gallon of other juices.

I need to work on acid balancing. I prefer it very dry and highly carbonated.
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Ornlu
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8:53p, 4/14/20
AG
So have any of you switched to the new Kveik strains?
Supposedly, it ferments at 90+F, produces no phenols, highlights hop notes, flocculates out completely, and gets the job done in half the time too,
https://growlermag.com/rise-of-the-super-yeast-kveik/

Sounds too good to be true. It's all the rage on reddit and the podcasts I listen to, yet I haven't tried it yet.
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chilidogfood
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In reply to Superdave1993 • 8:53p, 4/14/20
AG
No need to pasteurize.

Heat will change the flavor of your product. Just add some potassium metabisulfate (campden tablets) or potasium sorbate to neutralize the yeast, then back-sweeten. You can easily get these from a brew shop or amazon, etc.

Good luck and let us know how it turns out.
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AlaskanAg99
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In reply to Ornlu • 7:27a, 4/15/20
AG
Ornlu said:
So have any of you switched to the new Kveik strains?
Supposedly, it ferments at 90+F, produces no phenols, highlights hop notes, flocculates out completely, and gets the job done in half the time too,
https://growlermag.com/rise-of-the-super-yeast-kveik/

Sounds too good to be true. It's all the rage on reddit and the podcasts I listen to, yet I haven't tried it yet.



Haven't had kveik beer yet I've enjoyed. At least at the Homebrew level. My club was working with them extensively last year and I think the majority of people have moved past it.
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