I would love a garage sink like that!
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Last: 3 mo ago by Chipotlemonger
Chipotlemonger said:
I would love a garage sink like that!
I spent a lot of time while we were building mapping out all my future upgrades. I lucked out that the other side of the wall is my wife's bathroom sink, with a clean out in the garage. All I had to do was drill two holes and run pex through the wall for water, couldn't have lucked out better.
Ornlu said:
I thought you quit drinking?
I probably should.
Just not brewing. I have all the parts to electrify, so might as well do it and knock out a batch so I can sell it (maybe) as a proven hybrid system. I have decided I will only brew beers with a long keg life. Nothing hoppy.
Thankfully that leaves 100 styles.
It's a constant delimma.
It's brew day on Saturday. My Velvet Hammer clone recipe:
https://www.brewersfriend.com/homebrew/recipe/edit/1382282
This will be the 13th time I've tried to make it. I'm REALLY close at this point.
https://www.brewersfriend.com/homebrew/recipe/edit/1382282
This will be the 13th time I've tried to make it. I'm REALLY close at this point.
Yea I probably am in this phase of homebrewing. Though I feel like I'm close on a good hazy after my first attempt, and my wife likes that style a lot.AlaskanAg99 said:
I have decided I will only brew beers with a long keg life. Nothing hoppy.
Next batch I make I will probably shoot for 3 gallons max I think. 2.5 would probably be fine too.
I have made a couple of good ambers over the years, but messed up my most recent attempt a year or 2 ago. That is the style I would love to perfect I think.
Brewing this weekend also, Munich Helles.
Just kegged my first Triple, 10% and to smooth for that ABV.
Just kegged my first Triple, 10% and to smooth for that ABV.
Eh, I wouldn't really call them good. Drinkable, sure.Chipotlemonger said:Yea I probably am in this phase of homebrewing. Though I feel like I'm close on a good hazy after my first attempt, and my wife likes that style a lot.AlaskanAg99 said:
I have decided I will only brew beers with a long keg life. Nothing hoppy.
Next batch I make I will probably shoot for 3 gallons max I think. 2.5 would probably be fine too.
I have made a couple of good ambers over the years, but messed up my most recent attempt a year or 2 ago. That is the style I would love to perfect I think.
ITS BREW DAY AGS!
Mash water is heating now.
Mash water is heating now.
How the hell did I just now find this thread?!?
I've been brewing for about 4 years now... and apparently it's been that long since I ventured over to F&S.
Just kegged my Watermelon/Tajin Gose, and brewed a Pre-Prohibition Porter on Monday night. Need to find time next week to knock out a Brown IPA.
I've been brewing for about 4 years now... and apparently it's been that long since I ventured over to F&S.
Just kegged my Watermelon/Tajin Gose, and brewed a Pre-Prohibition Porter on Monday night. Need to find time next week to knock out a Brown IPA.
It's brew day for the first time in almost a year. Ornlu's Strong Wheat. Just realized I don't have Citra but oh well I guess!
Going to brew a saison or a blonde next
Going to brew a saison or a blonde next
hurricanejake02 said:
How the hell did I just now find this thread?!?
I've been brewing for about 4 years now... and apparently it's been that long since I ventured over to F&S.
Just kegged my Watermelon/Tajin Gose, and brewed a Pre-Prohibition Porter on Monday night. Need to find time next week to knock out a Brown IPA.
You had me at Watermelon/Tajin Gose
It is a crowd favorite, and an excellent boat beer. Just polished off this year's batch last weekend, have a Marzen in the fermenter now.
hurricanejake02 said:
It is a crowd favorite, and an excellent boat beer. Just polished off this year's batch last weekend, have a Marzen in the fermenter now.
I'm sure I don't speak for just me in wanting to hear the recipe. Pretty cool idea. I could see it being a hit in Corpus where I live.
Just pitched the yeast this morning and did a little gjrkauk for good luck. Ground water temp is about 85 degrees right now so I let my FC do the rest of the work after finishing at about 11 PM last night. Brew day went okay. I spilled some grain when I fired up the drill on the grain mill. It spun the teeth too fast which rotated the whole machine. Lost some efficiency but it'll be fine.
Ornlu, what temp do you ferment this yeast? I know it's pretty foolproof, but just curious on your method.
Watermelon Tajin Gose (10 gallon):
10.5 lbs (50%) PIlsner Malt
10.5 lbs (50%) Red Wheat Malt
Boil for 60 min. OG: 1.047
Chill to pitching temps, I like Wyeast 1010 American Wheat Ale Yeast. Ferment at 65F.
Once fermentation has completed, add the Watermelon Concentrate. Amounts will vary due to how sweet your watermelons are - this year I used a rate of roughly 8.65 oz of concentrate per gallon of beer.
I like to see the yeast kick off trying to ferment the Watermelon Concentrate, but you don't necessarily have to wait. I then add Potassium Sorbate and Potassium Metabisulfite to knock out the yeast, and begin cold crashing.
As for making the Watermelon Concentrate - MAKE YOUR OWN. The stuff on your LHBS shelf is... not good.
Start with a couple of watermelons. Cut one end off, and go to town with an immersion blender (or cube and toss in the food processor). Keep dumping the juice/pulp out and filtering through a sieve to collect your juice. I then funnel the juice into plastic gallon jugs and send them to the freezer. Once frozen, allow to thaw upside down with the lid removed, until you've collected half the volume of juice. Now repeat the freezing/thaw process again, effectively turning one gallon of raw watermelon juice into 1/4 gallon of concentrate.
10.5 lbs (50%) PIlsner Malt
10.5 lbs (50%) Red Wheat Malt
- Mash at 148F for 60 minutes or until pre-boil gravity of 1.040. Pull grains (or transfer wort to kettle).
- Check pH. I normally try to get down to 4.5 (by adding lactic acid) to give the lacto a head start.
- Bring to boil for 10 minutes to kill off any unwanted bacteria, then chill to 100F.
- Pitch lacto (I've had good luck with Goodbelly). I then bubble up CO2 through the valve in my kettle (lacto doesn't like oxygen), and wrap up my kettle lid with shrink wrap.
- Keep your kettle at 90-100F for roughly 18 hours, or until you've reached your desired pH. I normally shoot for 3.45-3.5.
Boil for 60 min. OG: 1.047
- 10 IBUs CTZ at 60 min.
- 4 oz Tajin at 10 min
- 1.25 oz Coriander at 10 min.
- 1 oz salt at 10 min.
Chill to pitching temps, I like Wyeast 1010 American Wheat Ale Yeast. Ferment at 65F.
- Dry hop - 3.75 oz Motueka
Once fermentation has completed, add the Watermelon Concentrate. Amounts will vary due to how sweet your watermelons are - this year I used a rate of roughly 8.65 oz of concentrate per gallon of beer.
I like to see the yeast kick off trying to ferment the Watermelon Concentrate, but you don't necessarily have to wait. I then add Potassium Sorbate and Potassium Metabisulfite to knock out the yeast, and begin cold crashing.
As for making the Watermelon Concentrate - MAKE YOUR OWN. The stuff on your LHBS shelf is... not good.
Start with a couple of watermelons. Cut one end off, and go to town with an immersion blender (or cube and toss in the food processor). Keep dumping the juice/pulp out and filtering through a sieve to collect your juice. I then funnel the juice into plastic gallon jugs and send them to the freezer. Once frozen, allow to thaw upside down with the lid removed, until you've collected half the volume of juice. Now repeat the freezing/thaw process again, effectively turning one gallon of raw watermelon juice into 1/4 gallon of concentrate.
That sounds delicious.
That recipe is legit! Do you actually use the flavored Goodbelly? Guessing it doesn't matter much.
Yeah, I specifically try to buy the one with no added sugar.
Honestly, Goodbelly has saved me when some other lacto cultures have failed to take off. You don't pick up the flavor, but I do try to stick to flavors that wouldn't distract from the beer I'm making if you did.
Honestly, Goodbelly has saved me when some other lacto cultures have failed to take off. You don't pick up the flavor, but I do try to stick to flavors that wouldn't distract from the beer I'm making if you did.
hurricanejake02 said:
Yeah, I specifically try to buy the one with no added sugar.
Honestly, Goodbelly has saved me when some other lacto cultures have failed to take off. You don't pick up the flavor, but I do try to stick to flavors that wouldn't distract from the beer I'm making if you did.
That's good to know. I've only ever made a Gose using lactic acid to bring the sourness to the desired level. It'll be a fun challenge to make it the "right" way. Thanks so much for taking the time to share.
That recipe sounds great, bet it's a killer beer.
A great alternative to good belly is to buy Swanson's lactobacillus plantarum pills on Amazon. The capsules contain approx 2.5B cells per pill, and the pill-walls are just made of gelatine. You can figure out how much you need with standard yeast pitch rate calculators. It will finish out between pH 3.2 and 3.4, depending on temp and oxygen exposure.
fav13andac1)c said:hurricanejake02 said:
It is a crowd favorite, and an excellent boat beer. Just polished off this year's batch last weekend, have a Marzen in the fermenter now.
I'm sure I don't speak for just me in wanting to hear the recipe. Pretty cool idea. I could see it being a hit in Corpus where I live.
Just pitched the yeast this morning and did a little gjrkauk for good luck. Ground water temp is about 85 degrees right now so I let my FC do the rest of the work after finishing at about 11 PM last night. Brew day went okay. I spilled some grain when I fired up the drill on the grain mill. It spun the teeth too fast which rotated the whole machine. Lost some efficiency but it'll be fine.
Ornlu, what temp do you ferment this yeast? I know it's pretty foolproof, but just curious on your method.
Is this the one you're doing? https://www.brewersfriend.com/homebrew/recipe/view/1275817/hefe-schwar-weizen
Pretty sure I used Voss Kviek for that - which loves pretty high temps. I think I fermented between 85-90 to start, and just let it come down to 70 in my AC over 3 days or so.
Use a BIG blowoff tube. I also used Voss Kviek for the Kitchen Sink IPA I did a few weeks ago, and it went from 1.065 to like 1.008 in less than 24 hours.
Yep that's the one. Thanks for the info.
2023 Galaxy for $15/lb?
Think I might pick up a pound.
https://yakimavalleyhops.com/products/galaxy-hop-pellets?variant=40252739944581&utm_source=Klaviyo&utm_medium=campaign&utm_campaign=FFFS+23+Galaxy
Think I might pick up a pound.
https://yakimavalleyhops.com/products/galaxy-hop-pellets?variant=40252739944581&utm_source=Klaviyo&utm_medium=campaign&utm_campaign=FFFS+23+Galaxy
Nice thread bump. I am wanting to brew up an amber lager batch soon with some odds/ends I have on hand and some dry SafLager w-34/70 yeast.
Just ordered 8 lb of Pilsner malt (Viking) and some 34/70 for a "Czech" Amber Lager. Every other ingredient is something I already have on hand. Just using odds and ends, first batch in a while and don't care to stick too close to the norm of the guidelines, hence the quotation marks. I used it the BJCP style notes as a guide when I put the recipe together.
3.5 gallons into the fermenter. I am assuming low efficiency since it's been so long and I'm rusty. I also don't mill myself, so the milling is never as tight as I would like it.
8 lb Viking Pils
1 lb 2-Row
0.5 lb Munich
0.4 lb Crystal 40L
0.4 lb Crystal 120L
SafLager w-34/70
60 minute boil
CTZ 0.2oz 40min
CTZ 0.1oz 20min
CTZ 0.2oz 0min (The CTZ hops are cryo pellets...AA 25.3%, so won't need much)
OG 1.054
FG WTF knows, I never rush my yeast, and I always get pretty dang high attenuation so I'm guessing 1.010 or so for roughly 5.7% ABV
3.5 gallons into the fermenter. I am assuming low efficiency since it's been so long and I'm rusty. I also don't mill myself, so the milling is never as tight as I would like it.
8 lb Viking Pils
1 lb 2-Row
0.5 lb Munich
0.4 lb Crystal 40L
0.4 lb Crystal 120L
SafLager w-34/70
60 minute boil
CTZ 0.2oz 40min
CTZ 0.1oz 20min
CTZ 0.2oz 0min (The CTZ hops are cryo pellets...AA 25.3%, so won't need much)
OG 1.054
FG WTF knows, I never rush my yeast, and I always get pretty dang high attenuation so I'm guessing 1.010 or so for roughly 5.7% ABV
Just wrapped up a triple stack of German Lagers - Marzen, Munich Dunkel, and Doppelbock, all on the same WLP820 yeast cake, just pitched one after the other.
So naturally, todays brewday, in an effort to change things up is a... Weizenbock. Shooting for 8%.
So naturally, todays brewday, in an effort to change things up is a... Weizenbock. Shooting for 8%.
hurricanejake02 said:
Just wrapped up a triple stack of German Lagers - Marzen, Munich Dunkel, and Doppelbock, all on the same WLP820 yeast cake, just pitched one after the other.
So naturally, todays brewday, in an effort to change things up is a... Weizenbock. Shooting for 8%.
That is awesome. Are you fermenting traditionally, lagering and all? I've never pitched on a yeast cake. Are you kegging during the boil? Do you have to take any precautions towards not introducing contaminates into the yeast cake while it awaits the next batch of wort?
Side note, I picked up a pound of galaxy and a pound of magnum this week. My CTZ in the freezer is from 2017 probably. I thought it was time for a fresher batch of bittering hops.
Excited to do maybe a SMaSH with the galaxy though.
I'm fermenting... somewhat traditionally... I keep it at 54F until I'm halfway to my target FG, then let the temp naturally rise to 65 to clear up any diacetyl and ferment out those last gravity points. I am fermenting under pressure as well, although usually only about 5 psi. I then cold crash, gelatin fine, carbonate (while cold crashing) and move it over to a keg to hang out for a few weeks before I start tasting it.
I'm certainly not the 6 month lager purist by any means, nor do I care to be.
As far as keeping the yeast sanitary, because I pressure transfer the wort out of the fermenter, I never open it up until I'm ready to pitch the next batch of wort onto the cake. I have two Fermzilla All-Rounders, so I'll have another clean and sanitized lid/floating dip tube ready to go, pitch the new batch, seal it back up and let it go.
Galaxy is a fun hop to play with - although a bit expensive to use as a bittering hop, in my opinion. As long as your other stuff has been kept in the freezer, it's probably still usable. Just give it a good smell test. You could run a small batch and see if you're getting enough IBUs off of it - if not, throw in a little extra to make up for the age.
I'm certainly not the 6 month lager purist by any means, nor do I care to be.
As far as keeping the yeast sanitary, because I pressure transfer the wort out of the fermenter, I never open it up until I'm ready to pitch the next batch of wort onto the cake. I have two Fermzilla All-Rounders, so I'll have another clean and sanitized lid/floating dip tube ready to go, pitch the new batch, seal it back up and let it go.
Galaxy is a fun hop to play with - although a bit expensive to use as a bittering hop, in my opinion. As long as your other stuff has been kept in the freezer, it's probably still usable. Just give it a good smell test. You could run a small batch and see if you're getting enough IBUs off of it - if not, throw in a little extra to make up for the age.
hurricanejake02 said:
I'm fermenting... somewhat traditionally... I keep it at 54F until I'm halfway to my target FG, then let the temp naturally rise to 65 to clear up any diacetyl and ferment out those last gravity points. I am fermenting under pressure as well, although usually only about 5 psi. I then cold crash, gelatin fine, carbonate (while cold crashing) and move it over to a keg to hang out for a few weeks before I start tasting it.
I'm certainly not the 6 month lager purist by any means, nor do I care to be.
As far as keeping the yeast sanitary, because I pressure transfer the wort out of the fermenter, I never open it up until I'm ready to pitch the next batch of wort onto the cake. I have two Fermzilla All-Rounders, so I'll have another clean and sanitized lid/floating dip tube ready to go, pitch the new batch, seal it back up and let it go.
Galaxy is a fun hop to play with - although a bit expensive to use as a bittering hop, in my opinion. As long as your other stuff has been kept in the freezer, it's probably still usable. Just give it a good smell test. You could run a small batch and see if you're getting enough IBUs off of it - if not, throw in a little extra to make up for the age.
Thanks for the info on transfer and processes. Those Fermzillas are very cool.
I also purchased a lb of magnum in which to use as bittering hops. The galaxy will definitely be relegated to flavoring/dry hops.
My efficiency was higher than I anticipated it being. Hit 1.060 rather than the 1.054. Granted, when I wrote the recipe I dialed down my efficiency because it had been a while for me since brewing and my efficiency is normally crap. Wrote the recipe with a 50% brewhouse efficiency, I hit 55% it looks like.Chipotlemonger said:
Just ordered 8 lb of Pilsner malt (Viking) and some 34/70 for a "Czech" Amber Lager. Every other ingredient is something I already have on hand. Just using odds and ends, first batch in a while and don't care to stick too close to the norm of the guidelines, hence the quotation marks. I used it the BJCP style notes as a guide when I put the recipe together.
3.5 gallons into the fermenter. I am assuming low efficiency since it's been so long and I'm rusty. I also don't mill myself, so the milling is never as tight as I would like it.
8 lb Viking Pils
1 lb 2-Row
0.5 lb Munich
0.4 lb Crystal 40L
0.4 lb Crystal 120L
SafLager w-34/70
60 minute boil
CTZ 0.2oz 40min
CTZ 0.1oz 20min
CTZ 0.2oz 0min (The CTZ hops are cryo pellets...AA 25.3%, so won't need much)
OG 1.054
FG WTF knows, I never rush my yeast, and I always get pretty dang high attenuation so I'm guessing 1.010 or so for roughly 5.7% ABV
Kegged my beer tonight. FG of roughly 1.015, so a higher end ABV for the style of 5.9%. I won't complain though, tasted dang good! Going to back my keg pressure off though as it is slightly carbonic. Fine line between a nice carb level and too much.
For those that have built their own kettles for electric brewing, is there some sort of rule of thumb for the height of the element in the BK?
I need to modify mine and trying to figure out proper height. I'm guess 1" off the floor of the kettle is fine.
I need to modify mine and trying to figure out proper height. I'm guess 1" off the floor of the kettle is fine.
I finally made some more beer on Sunday. First time is 6ish months. Did a double batch partigyle, with the first runnings going into a Velvet Hammer Clone and the second runings for a winter lager.
Got 4.5 gallons of 1.125 OG, 95 IBU velvet hammer clone. It's my like 11th try at this recipe. I'm 100% sold at this point that BE-256 yeast is the best for this. It's happily bubbling away in my laundry room at 70F.
Second batch was a 1.054 winter lager. I spiced it with a half a cinnamon stick, half a Madagascar vanilla bean, 10g of coriander seed, and a star anise pod, all in a nylon sack. Did the spices in the last 5 mins of boil, then also threw the spices into the fermenter. I've also got the same mix of spices sitting in a bath with 151 rum, and I'll use that tincture to finesse the spice level in the keg. This is all with M84 lager yeast, and is happily bubbling away in the upper 50's in my garage.
Got 4.5 gallons of 1.125 OG, 95 IBU velvet hammer clone. It's my like 11th try at this recipe. I'm 100% sold at this point that BE-256 yeast is the best for this. It's happily bubbling away in my laundry room at 70F.
Second batch was a 1.054 winter lager. I spiced it with a half a cinnamon stick, half a Madagascar vanilla bean, 10g of coriander seed, and a star anise pod, all in a nylon sack. Did the spices in the last 5 mins of boil, then also threw the spices into the fermenter. I've also got the same mix of spices sitting in a bath with 151 rum, and I'll use that tincture to finesse the spice level in the keg. This is all with M84 lager yeast, and is happily bubbling away in the upper 50's in my garage.
I need to post an update pic. The carbonation level is much better now and the beer has cleared up a bit. It's drinking great.
That sounds awesome.
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