maybe we should start a homebrewing thread?
check out homebrewtalk (http://www.homebrewtalk.com/), a great online community for homebrewers. best part is the forum (http://www.homebrewtalk.com/forum.php) where you'll get an answer to any question you might have. check out the Beginners Beer Brewing Forum (http://www.homebrewtalk.com/forumdisplay.php?f=39) thread for "brewing 101" discussions.
Also name me the best one or two beginners homebrewing books.
The Complete Joy of Homebrewing (https://www.amazon.com/Complete-Joy-Homebrewing-Fourth-Revised/dp/0062215752/): this book is the equivalent of your goofy uncle teaching you to brew. the science/techiness is kept in check (not to say that there isn't any science, just not as much as other books). the emphasis is on getting you brewing, vs. making you a theoretical expert. this book is the origin of the expression "relax, don't worry, have a homebrew" - the author's advice to brewers who get hung up on small details.
How to Brew (https://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888/): aka "The Bible." the tagline says it all: Everything You Need To Know To Brew Beer Right The First Time. it starts off slow, but does eventually get into the scientific details. the author does a great job explaining to you why you should care about those details. current edition is the 3rd, the author has been working on the 4th for some time now but no publication date yet. the first edition is online (http://howtobrew.com/), but it's dated. i would invest in the newest edition.
my suggestion: start with the joy of homebrewing. that will keep you happy for many months, then you can get how to brew to answer the questions you will inevitably build up. i started off with the joy, but i haven't touched that book since my 3rd or 4th months of brewing. how to brew, however, is a reference book you go back to no matter how long you've been brewing.
and if you're more visual/less literate: consider these DVDs (http://beersmith.com/dvd/) (or online video rentals). get the "with extract" version first.
and looks like there are some simple videos in YT like https://www.youtube.com/watch?v=NgPdttvbhU4. they seem to only cover the mechanics ("add X to Y, stir, then pour") and provide little explanation as to why you're doing something.
i'll answer pasteurization=improved? later...
Really, queen?Don't feel bad: the thread title also led me to believe this thread was going to be latently homoerotic.
A hydrometer or areometer is an instrument that measures the specific gravity (relative density) of liquids?the ratio of the density of the liquid to the density of water. A hydrometer is usually made of glass, and consists of a cylindrical stem and a bulb weighted with mercury or lead shot to make it float upright.
https://en.wikipedia.org/wiki/Hydrometer
| (http://labns.com/Termometri_areometri_files/image011.gif) | (https://upload.wikimedia.org/wikipedia/commons/e/e8/Hydrometer6455.png) |
for the uninitiated: a hydrometer is a tool used to determine how much sugar is in a liquid solution, AKA its specific gravity (SG).
so what's the best step in strategic purchasing on going to 5 Gal all grain brew
do I get a 8 gal pot with a spigot and a "igloo" mash tun
Or is is better to go BIAB and focus on making a temperature controlled fermentation chamber with a mini fridge
When we are home three days a week, we keep the temperature at 68. It's probably slightly colder (65? most likely not below 64) downstairs where the beer will be kept.
However, when we are at work/sxhool four days a week, or when we go somewhere, we turn the heat completely off. So by the time we return home, the house could anywhere down to 50 degrees, depending on how cold it is outside.
So the question is...is there a problem if the temperature dips down into the 50's like that, which is frequently does?
When in the fermenting stage (I'm talking about the ales, not lagers), do I need to keep a very consistent temperature? How low can I let the house temperature dip to? And if it goes below that point, what happens to my fermentation?
And how about the reverse? In the summer, the house is at 74-76 when we are home, but much warmer when we're gone.
Note: I haven't brewed anything yet, just planning ahead.
sooooo, without outing anyone, i know of a certain boardee who recently brewed... what did you make?Lipton Iced Tea.
how's the fermentation coming along?I didn't let it sit that long.
did you do anything to manage temp swings?I added a little more ice once it started to come back up to room temperature.
sooooo, without outing anyone, i know of a certain boardee who recently brewed... what did you make?
how's the fermentation coming along?
did you do anything to manage temp swings?
a homebrew amber ale
a homebrew amber ale
so it's ready - congrats! how did it turn out?
Um, it's top shelf. I'll let you taste it April Fool's Day. J/K.
One of the bottles was a complete gusher. Wonder why? That was weird, because the other's have all seemed sort of (but not completely) flat.
Looking forward to doing a batch of something a bit more hop-forward, probably next month.
Look at this cool guy. Word is he makes some great sours!
in case anyone here is looking to get into homebrewing, wants to see what the local club is about, or just drink some (and possibly a lot) of homebrew. free!
^ tomorrow night. go drink some homebrew.
What is your opinion of the BrewJacket (https://brewjacket.com/) could help a lot during fermentation
Saw this on CL for $100 https://fredericksburg.craigslist.org/app/d/fredericksburg-chest-freezer/6865472867.html (https://fredericksburg.craigslist.org/app/d/fredericksburg-chest-freezer/6865472867.html)
Also looking at some conical options for the fermentor
Or should I be looking at an Electric kettle
If you were to invest in 5-10 gallon brewing where would you find the most bang for the buck and then what should be the on-deck purchase that I should be saving up for next
What is your opinion of the BrewJacket (https://brewjacket.com/) could help a lot during fermentation
if you need both heating and cooling, brewjacket is an excellent investment. i was about to purchase some myself, until i figured out that i don't need cooling (my basement is a large walk-in fridge, year-round). will definitely improve your beer. an issue to keep in mind is that the brewjacket isn't compatible with all fermentors - glass carboys are a no-go.
"As of this posting AHS is discounting most orders based on order size (http://www.homebrewfinds.com/2019/04/austin-homebrew-supply-sale-brew-more-save-more-up-to-20-off-updated-application-ideas.html)The BrewJacket qualifies for the full $50 off."Welp...I had a $500 budget...and I pretty much just blew it
see this is why I'm broke...I let impulse take my credit card and swipe away
but free shipping and that beerdeal coupon made it feel like an offer I couldn't refuse
I've been looking for a decent kettle for a while....so this was coming regardless
the LHBS by me has a grain mill you can use after you buy your grain...
so..the Anvil fermetor...not out of the box compatible with brewjacket ;(
Damn you Sweets!
top 3 priorities should be: sanitation, temp control and pitch rate. i assume you have sanitation under control (all hail Star San), and you're working on temp control, so next up is pitch rate - which means getting an erlenmeyer flask (https://www.amazon.com/Brewmaster-Y430-Erlenmeyer-Flask-2000/dp/B074DB1S5H) and a stir plate (https://www.amazon.com/Magnetic-stirrer-magnetic-Stirring-Capacity/dp/B072K24X5P/). then use a pitch rate calculator (http://www.yeastcalculator.com/yeastcalc.html).So I'd like to work on my pitch....
What is your opinion of these fast pitch options?I still think more people have a problem hitting a good slider, to be honest.
So I'd like to work on my pitch....
What is your opinion of these fast pitch options?
(https://i2.wp.com/www.homebrewfinds.com/wp-content/uploads/2018/12/4-Pack-Propper-Starter-Cans.jpg?resize=257%2C300)
Been hearing good things on quality, time savings and cost
So can I do this with out and Flask and stir plate? (eventually, I'll get there)
Can't I just put it in a sanitized container and then just give it a good shake it for 5 mins?
What is your opinion of these fast pitch options?I still think more people have a problem hitting a good slider, to be honest.
this 14 gallon badboy (https://www.morebeer.com/products/14-gallon-brewmaster-stainless-steel-brew-kettle.html)So since I'm using the brewjacket to cool my wort to optimum pitch temp
this 14 gallon badboy (https://www.morebeer.com/products/14-gallon-brewmaster-stainless-steel-brew-kettle.html)So since I'm using the brewjacket to cool my wort to optimum pitch temp
can I just use the 1/2" Full Port Ball Valve & nipple for bottom Coupler with some tubing into my Fermentation bucket?
seem like a simple no mess solution
maybe pick up one of these
(https://morebeer-web-8-pavinthewaysoftw.netdna-ssl.com/product_image/morebeer/500x500/8068.jpg)
Also I have a nice digital Thermapen...should I just skip a thermometer in that top port?
Ok...glad I asked. I thought part of the point of the brewjacket was not needing and immersion cooler. But hot liquid->glass=danger makes sense. Guess that's an advantage the Anvil has.this 14 gallon badboy (https://www.morebeer.com/products/14-gallon-brewmaster-stainless-steel-brew-kettle.html)
if your plan is to turn off the burner and transfer near-boiling wort into your glass fermetor, the answer is a firm NO. boiling liquid + room-temp glass = shattered glass. you need to cool that wort until you're at least close to pitching temps. asking the brewjacket to do all that cooling would require many hours...
what are you using as a mash tun? or are you BIAB'ing?Don't judge, but went straight extract kit/dry yeast packet for this first brew
Ok...glad I asked. I thought part of the point of the brewjacket was not needing and immersion cooler.
Guess that's an advantage the Anvil has.
So leave on stove for 30-45 mins with the top on and keep and eye on the temp gauge so when it gets below 90ish I can transfer. Then set the brew jacket to the desired temp and come back a few hours/a day later to pitch
Don't judge, but went straight extract kit/dry yeast packet for this first brew
wanted to get a feel for all the equipment
Once I feel comfortable, I'll be BAIB'ing for a while
I'm not ready to set up the mash tun and such yet
I know that is the advantage of the two ports on the kettle...
but for now I'm trying a little to future proof my equipment
On that note. I got the Big Mouth Bubbler with the spigiot at the bottome
Didn't think about how that's kind of a liability in the brewjacket
I was thinking that I could easily take it from the fermentor to a sanizied brew kettle to add the priming sugars
then use the ball valve to connect a tube to bottle
drats...it was much easier to chill 1 gallon of wort in the sink with a ice bath (other than getting yelled at for using all the ice in the freezer)Ok...glad I asked. I thought part of the point of the brewjacket was not needing and immersion cooler.it's meant to keep the beer at a desired temp, but only once you're already there (or close).
So leave on stove for xxxx minsjust leaving the pot on the stove to cool in the air is likely to take overnight. not sure how viable that is...
something i did was to carry the pot to the bathroom and put it in a tub filled with cold water.dude...not doing that
but really, an immersion chiller that you hook up to your sink or garden spigot is the way to go.sounds like it
I thought I could get a false bottom in there and some tubing and a pump to do the sparge/mash in the kettle...was that wishful thinking?I'm not ready to set up the mash tun and such yetsorry, i don't quite follow the "advantage of the two ports"... please explain :)
I know that is the advantage of the two ports on the kettle...
I find it hard not to think of Space when someone mentions BJ's on this board...kinda wish that wasn't the case as it's starting to ruin it for me ;)On that note. I got the Big Mouth Bubbler with the spigiot at the bottom Didn't think about how that's kind of a liability in the brewjackethow is it a liability? does it get in the way of the BJ?
I have a siphon with a tube and a clamp...hate itI was thinking that I could easily take it from the fermentor to a sanizied brew kettle to add the priming sugars then use the ball valve to connect a tube to bottlethat's a great idea, never thought of using a kettle for bottling!
i highly recommend getting a bottling wand (https://www.morebeer.com/search?search=bottling+wand). makes bottling soooo much easier. you might need to mcguyver some way to attach it to your spigot.
What is your opinion of the BrewJacket (https://brewjacket.com/) could help a lot during fermentation
if you need both heating and cooling, brewjacket is an excellent investment. i was about to purchase some myself, until i figured out that i don't need cooling (my basement is a large walk-in fridge, year-round). will definitely improve your beer. an issue to keep in mind is that the brewjacket isn't compatible with all fermentors - glass carboys are a no-go.
The Immersion chillier was purchased and really worked out great, wastes a lot of water tho.
Thinking I might need to eventually get an outdoor burner and do this outside
I do think the BrewJ may have caused the heat to rise a little in the room, but just a few degrees
my only gripe would be I can't see what's going on or access the spigot to get a sample for gravity readings
on that note, been reading mixed reviews on going the refractometer...
the good: only a few drops are needed to keep taps on gravity
the bad: complicated with conversion charts and temp (how come they all come in Celsius...)
was reading that the good old hydro is the best bet for accuracy and simplicity
If I had a spare $150...might consider the Tilt Hydrometer (https://tilthydrometer.com/products/copy-of-tilt-floating-wireless-hydrometer-and-thermometer-for-brewing)...pretty darn cool
saw this book just was released by your buds at Sapwood
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/60059443_2305657019492979_5688287723710840832_n.jpg?_nc_cat=108&_nc_ht=scontent-iad3-1.xx&oh=b91959f5ff986f0515472c8e79401e46&oe=5D699633)
Scott has been reading papers on hop chemistry, and interviewing hazy-IPA brewers since well before we opened. Finally his book, The New IPA: A Scientific Guide to Hop Aroma and Flavor is almost here! We've already put many of the things he's learned into practice. It'll be available as an eBook or paperback, and of course you'll be able to get a copy at the brewery!
Takin' it outdoors for brew day now!
2oz fuggel hops at 60min (recipe called for Willamette...but they were out)
brewing an Oatmeal Stout
(...)
There was 1 lb 8 oz Flaked Oats...but the instructions I had were super brief and didn't mention when they are added...so I didn't add them
(now it seems like they should have just gone in the Bag with all the other gains during the mash)
In my internet search, seems this won't really make a big deal in flavor, more mouth feel.
The OG was supposed to be 1.062 and came out at 1.050Does that have to do with the lower efficiency of BAIB?Should I be concernedIf done again, how can I ensure I get to the OG?
Also loving the brew jacket as I can only get it so cool with my immersion chiller
So put it in the fermetor and throw the brew jacket in to get it to 67degrees before adding the yeast
FTFMebrewingcollected the ingredients for an Oatmeal Stout
(...)
There was 1 lb 8 oz Flaked Oats...but the instructions I had were super brief and didn't mention when they are added...so I didn't add them
then you're not brewing an oatmeal stout, are you? ;Dwas intended, but not actualized...
In my internet search, seems this won't really make a big deal in flavor, more mouth feel.
yes, they contribute that silky, almost oily mouthfeel you get with certain stouts. not sure about the flavor contribution, because i can't remember the last time i made a stout without oatmeal - so i have nothing to compare it to.
The OG was supposed to be 1.062 and came out at 1.050Does that have to do with the lower efficiency of BAIB?Should I be concernedIf done again, how can I ensure I get to the OG?
BIAB can be very efficient, especially if you sparge.So didn't do a sparge...read a bunch of pros and cons and decided to just let the bag hang for 10-15 and give it a few good squeezes
alternately, have some DME extract on hand. if you miss the OG, dump some in until you hit your numbers.This idea I like. So are you doing a Hydro reading pre-boil to determine this?
Also loving the brew jacket as I can only get it so cool with my immersion chiller
So put it in the fermetor and throw the brew jacket in to get it to 67degrees before adding the yeast
water temps in the DC area is an issue... comes out too damn warm in the summer. brew jacket does indeed sound like a great solution.I had a though here.
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but the ingredients are sealed and will use them for the next stout batch (or maybe breakfast :)
So didn't do a sparge...read a bunch of pros and cons and decided to just let the bag hang for 10-15 and give it a few good squeezes
mostly as I was trying to keep it simple, not sure I'm up for the reverse engineering
This idea I like. So are you doing a Hydro reading pre-boil to determine this?
then you'd add a cup, stir real well and do another hydro reading until you get the desired OG?
What if you got a second immersion cooler and threw that in a cooler with ice and connected it in front of the other brew kettle immersion cooler?
It really took a long time and about 30 gallons of water (I did collect it and give it to the plants and trees at least) to cool my batch to 100
serious question: did you think of that all by yourself? 'cause if so, that's impressive - you've just described a pre-chiller.
some goes into my HTL for cleaningOk…what is an HTL?
Ok, I need to know if this is doomed
I'd really like to do a Schwarzbier
I've got the Immersion chiller so I can keep it at 50~ degrees for the fermentation for two weeks, but I don't have any place to lager' two cases of beer at 34 degrees for 4-6 weeks
I did see that I could use the Wyeast 2112 California Lager yeast or Imperial Organic Imperial L05 Cablecar Lager Yeast to do a psuedo lager
Thoughts...am attempting master's level courses with a high school level background?
Also...priming sugar
All the 'pro' recipes don't even mention this as it's assumed you know
I was told to use a chart, but why wouldn't they list how much is used for an 'optimal' batch
It's like that annoying note in cooking recipies...'salt to taste'
I always hate that...just tell me how much you use and I'll adjust from there
I know I'm supposed to use this chart
http://howtobrew.com/assets/img/assets/f65.gif
but I wish they'd tell you in the recipe what the target Volumes of CO2 for that beer
seems like an important thing
also should I just get priming sugar in bulk an use my 'drug scale' to measure
if so is there one all purpose sugar you recommend?
or should you have a different sugar for different beers
Ok…what is an HTL?
Question...The spigot on the my fermentor
What situations would you use this
get a sample to check the Final Gravity?
Is this just easier to get it to your bottling bucket?
It seems to pull a lot of trub and making me want to pull the liquid out with my racking cane
I was hoping to avoid the bottling bucket, but that doesn't seem to be an option unless I'm kegging
just seems like a big liability (eventually leaking or breaking) for very little benefit
I guess I could use those carbonation drops, but that seems more expensive and much less accurate
Thanks Vansmack, moving this here:
I can't remember what the homebrewing thread is so I'll put this here.
Brewed a gose from a kit the other day. Did a five minute boil with malts, yada yada, and added lactobacillus after it cooled down to room temp. aiming to add fruit puree during the secondary to maked it a fruited gose.
The directions say to leave it on the kettle for up to 72 hours. If you want a mild sour, shoot for PH of 3.7-3.9. For a more tart sour, shoot for 3.2-3.4.
Well after 72 hours, the best I've gotten is 4.01 PH. I even read that putting some CaCL will lower the PH. Tried that and didn't work (how soon should it work?)
Should i try to add more lactobacillus, or just give up and continue on the the full brew?
Thanks Vansmack, moving this here:
I can't remember what the homebrewing thread is so I'll put this here.
Brewed a gose from a kit the other day. Did a five minute boil with malts, yada yada, and added lactobacillus after it cooled down to room temp. aiming to add fruit puree during the secondary to maked it a fruited gose.
The directions say to leave it on the kettle for up to 72 hours. If you want a mild sour, shoot for PH of 3.7-3.9. For a more tart sour, shoot for 3.2-3.4.
Well after 72 hours, the best I've gotten is 4.01 PH. I even read that putting some CaCL will lower the PH. Tried that and didn't work (how soon should it work?)
Should i try to add more lactobacillus, or just give up and continue on the the full brew?
For your time, effort, and savings you could've driven to Richmond and bought answer crowlers (that are probably the wrong abv) instead of being stuck with five gallons of undrinkable beer.
Thanks Vansmack, moving this here:
I can't remember what the homebrewing thread is so I'll put this here.
Brewed a gose from a kit the other day. Did a five minute boil with malts, yada yada, and added lactobacillus after it cooled down to room temp. aiming to add fruit puree during the secondary to maked it a fruited gose.
The directions say to leave it on the kettle for up to 72 hours. If you want a mild sour, shoot for PH of 3.7-3.9. For a more tart sour, shoot for 3.2-3.4.
Well after 72 hours, the best I've gotten is 4.01 PH. I even read that putting some CaCL will lower the PH. Tried that and didn't work (how soon should it work?)
Should i try to add more lactobacillus, or just give up and continue on the the full brew?
No problem. I'm pretty sure Sweetcell gets like 17 notifications and the lights in his house flicker when someone posts in here...
Thanks Vansmack, moving this here:
I can't remember what the homebrewing thread is so I'll put this here.
Brewed a gose from a kit the other day. Did a five minute boil with malts, yada yada, and added lactobacillus after it cooled down to room temp. aiming to add fruit puree during the secondary to maked it a fruited gose.
The directions say to leave it on the kettle for up to 72 hours. If you want a mild sour, shoot for PH of 3.7-3.9. For a more tart sour, shoot for 3.2-3.4.
Well after 72 hours, the best I've gotten is 4.01 PH. I even read that putting some CaCL will lower the PH. Tried that and didn't work (how soon should it work?)
Should i try to add more lactobacillus, or just give up and continue on the the full brew?
ok, there is some information missing here so i'll do what i can with what i've got:
- how confident are you in your pH reading? i assume you're using a meter, given the precision of the reading you quoted (4.01). perchance do you have any calibration solution (https://www.amazon.com/s?k=ph+calibration+solution)? pH meters are notorious for wandering, so you need to re-calibrate often. many pros re-calibrate every time they use a pH meter.
- what kind of lacto did you use? some work OK at room temp, others need more warmth. typically folks hold the liquid around 100*F for 24-48 hours to get fast souring. if you use that same lacto at room temps, could take longer. do you have anywhere that is warmer? on top of the furnace or water heater, maybe a closet or cabinet that gets warm due to a heating duct, etc? maybe wrap it in an electric blanket, or a plant heat mat?
- CaCl will lower pH some, but lacto is doing the heavy lifting here. it shouldn't be used to adjust pH, you should use it to add calcium which is essential for yeast health. that it lowers pH is an unavoidable side-effect. adding too much calcium chloride in an attempt to lower in pH could result in some weird flavors due to too much of the salt. how much did you add?
- did add any hops to the boil, or is it currently un-hopped? most lacto is extremely sensitive to hops. a few IBUs and most lactos won't do diddly squat (incidentally, this is why hops became so popular a few hundred years ago: it prevented one of the main souring agents from souring beer).
i would suggest doing one of the following, in order of preference:
1. keep the beer warm and give it a few more days. bacteria like lacto are very temp-sensitive. mo' heat = mo' action.
2. leave it as-is, but give it more time. since you're at 4.01, that should keep most nasties at bay. but i'd only give it another 2 days before re-boiling.
3. Declare defeat, reboil now, and possibly take the beer in a different direction: hop it up like an american pale ale.No problem. I'm pretty sure Sweetcell gets like 17 notifications and the lights in his house flicker when someone posts in here...
LOL. i have a new weekend project!
The CaCL took it down to 3.97. I used one teaspoon. That was the recommended amount on the package for five gallon batch.
I'll look for a warmer place in the house. Bringing it to a slightly higher temp won't have any adverse affects?
By reboiling, do you mean just for five minutes (and obviously without hops).
By reboiling (...) Will that possibly reactivate the lacto?
So don't run to the homebrew store tmorrow and buy more lacto to add (I used all that came with the kit.)?
This was the lacto:
Lactobacillus:
· Omega OYL - 605 Lactobacillus Blend. Optimum temp: 75°-
95°F
Before seeing your reply, I did heat it back up on the stove, but only to about 105 F. I'm doing it again this morning. This has seemingly helped at least in some part to reactivate the lacto. The PH is down to 3.77, which appears to fall into the "mild sour" category.
Unrelated question: I also brewed a quad in the Fall, which I just bottled 1.5 weeks ago. How long should I give the bottle conditioning? I tried one after nine days, tasted fine but wasn't carbonated enough yet.
store ...in the warmest part of the house, and maybe give them a light jiggle every week or so to encourage mixing and circulation...This is good marriage advice as well
But for kicks and giggles, I took the PH as i boiled it. And the PH kept going down. I think it ended up at 3.34 or something like that right before i put the hops in.
But for kicks and giggles, I took the PH as i boiled it. And the PH kept going down. I think it ended up at 3.34 or something like that right before i put the hops in.
pH is temperature-dependent. need to take it at room temps, always. the pH of your beer did no drop to 3.34, it's still at 3.7/3.8'ish.
so i'm now the proud owner of a 15-gallon Whiskey Delbac (https://www.whiskeydelbac.com/) barrel. planning to brew an imperial stout this weekend, to be followed by an english barleywine. then it'll spend the rest of its life aging sour/funky stuff.
so i'm now the proud owner of a 15-gallon Whiskey Delbac (https://www.whiskeydelbac.com/) barrel. planning to brew an imperial stout this weekend, to be followed by an english barleywine. then it'll spend the rest of its life aging sour/funky stuff.
I want to try them! I'll be out your way Summer 2021.
Very cool
Currently enjoying a tasty Black IPA I cooked up last month
Just put a Dry Irish Stout in the fermenter yesterday (whilst listening to the Pogues of course)
Can't tell you how much this brewjacket has upped by brew game
Very cool
Currently enjoying a tasty Black IPA I cooked up last month
Just put a Dry Irish Stout in the fermenter yesterday (whilst listening to the Pogues of course)
Can't tell you how much this brewjacket has upped by brew game
should have brewed that stout a month ago, could have been drinking it today for st paddy's ;D
temp control is everything... there's a very good reason why it's in any "top 3 things to improve your homebrewing" list.
Welp they finally did it...sous vide brewing
BrewVide
https://www.getvessi.com/pages/brewvide-2 (https://www.getvessi.com/pages/brewvide-2)
so i'm now the proud owner of a 15-gallon Whiskey Delbac (https://www.whiskeydelbac.com/) barrel. planning to brew an imperial stout this weekend, to be followed by an english barleywine. then it'll spend the rest of its life aging sour/funky stuff.
So Sweets...thinking 2021 is the year of the keg in the hatchhold.
I am trying to do this on the cheap as parts and things come up on Craig's list often. There are people selling completes, but seems like I can put together a lot of the components on the cheap and just buy some new tubing.
What would be some recommendations and absolute musts when it comes to starting out kegging your homebrew
As long as I get a fridge that will fit this...is this all I need
https://beveragelements.com/beverage_elements_shop/kits/keg-kits/kegging-kit-reconditioned-5-gallon-ball-lock-keg-5-lb-co2-cylinder-all-accessories/ (https://beveragelements.com/beverage_elements_shop/kits/keg-kits/kegging-kit-reconditioned-5-gallon-ball-lock-keg-5-lb-co2-cylinder-all-accessories/)
I think the goal is to have two kegs, so manifold, another keg and some more tubing
Seems like a no brainer to go quick connect too
Obvisouly no tap out the top, but that adds a lot to the cost/complexity and maybe that's a 2022 goal
so i'm now the proud owner of a 15-gallon Whiskey Delbac (https://www.whiskeydelbac.com/) barrel. planning to brew an imperial stout this weekend, to be followed by an english barleywine. then it'll spend the rest of its life aging sour/funky stuff.
I want to try them! I'll be out your way Summer 2021.
depending how DYI you wanna get, you may want to consider building a keezer insteadhad given some serious thought to this Keezer. It really couldn't be simpler, even I could build it!
It's only got one tap up top, but I saw how you can turn it into a three-tap one with a little adaptor
I think I may keep it as a single for the short term
I still need to get a keg and connections...can't decide to go ball or pin?
If I can get back two hours ever brew, that will encourage me to brew more
Though I'm about the homebrew a maibock, which I'm hoping will be at least half as good.
I just wanted to let you know that the starter yeast colony is thriving after a rough few days in the USPSbeen baking loafs almost weekly, also have made bagels and german style pretzels (which the dog ate half of!)...
a talkis there video evidence?
- hops need full sun and southern exposure. they can't get too much direct sun, and they love the hot noon sun.Check
- hops don't really start producing until their 3rd year.So my plan is to grow them in 2-gallon containers and there is a place where my airstream is that has tons of sun and land to grow on that I will take them to next season
- what will your bines be growing up?Going up to a solid wood kids play structure that is about 12 feet high
what varieties did you get?Chinook (used in Stout, Porter and IPAs) and Willamette (Pale Ales, Amber Ales. Porters, Irish Red Ale.)
a talkis there video evidence?
what varieties did you get?Chinook (used in Stout, Porter and IPAs) and Willamette (Pale Ales, Amber Ales. Porters, Irish Red Ale.)
Didn't really have too many options, plus it's more for the aroma and not the bittering
there is a part of me that is just fine growing them for fun
Didn't realize it would be three seasons until I can use them :(
hmmm, sounds intriguing!
https://www.brewerspublications.com/products/brewing-with-cannabis? (https://www.brewerspublications.com/products/brewing-with-cannabis?)
house with a brewery set up for sale in bosie
https://www.zillow.com/homedetails/3880-N-Payson-Ave-Boise-ID-83704/79694618_zpid/ (https://www.zillow.com/homedetails/3880-N-Payson-Ave-Boise-ID-83704/79694618_zpid/)
wow, this has been on offer for a while now. obviously price is way too high.
I have a cousin who moved to Boise and while I wouldn’t want to live there, Boise is kind of great. Sweetcell would love living in Boise.wow, this has been on offer for a while now. obviously price is way too high.
It's also in fucking Boise.
yeah....that was the deal breaker for mewow, this has been on offer for a while now. obviously price is way too high.
It's also in fucking Boise.
of course sweets will be the only one who understands more than 30% of this
So took my brewing up a notch this weekend
Brewed an ESB using a BIAB method, but this time used a Sous Vide that I dropped in a hop spider to keep my mash at a consistent 154 temp. So far I'm loving it. I've read, getting a recirculating pump is the way to go to improve my efficiency . But I'm happy as a clam to keep it at a consistent temp. Was 40 degrees out and no thermal wrap/sleeping bag could keep that temp
of course sweets will be the only one who understands more than 30% of this
So took my brewing up a notch this weekend
Brewed an ESB using a BIAB method, but this time used a Sous Vide that I dropped in a hop spider to keep my mash at a consistent 154 temp. So far I'm loving it. I've read, getting a recirculating pump is the way to go to improve my efficiency . But I'm happy as a clam to keep it at a consistent temp. Was 40 degrees out and no thermal wrap/sleeping bag could keep that temp
Ctrl-Shift-T is your friend, my man.
Ctrl-Shift-T is your friend, my man.
Ctrl-Shift-T is your friend, my man.
It's rare when I write something long here, but when i do, I always try to remember to type it on Notepad first, then copy and paste.
of course sweets will be the only one who understands more than 30% of this
So took my brewing up a notch this weekend
Brewed an ESB using a BIAB method, but this time used a Sous Vide that I dropped in a hop spider to keep my mash at a consistent 154 temp. So far I'm loving it. I've read, getting a recirculating pump is the way to go to improve my efficiency . But I'm happy as a clam to keep it at a consistent temp. Was 40 degrees out and no thermal wrap/sleeping bag could keep that temp
- some folks definitely love using a sous-vide for keeping mash temps. seems to work great, only complaint i've seen is that not all sous-vide sticks are made to heat sticky, sugary wort - these devices can get gummed up, burn the sugar, etc. keep on eye out for that.Yeah I can see that being an issue. I stick it in PBW and run it for 15 mins at the end and seems to keep that from happening, but I will surely keep an eye on it as I'd hate to break my SV. most of it comes apart so I can get in there and clean pretty well
- i recirculate today using a pump to gently pull wort from the bottom of my mash tun and dump it back on top.I want to do something like this, but can I do that with a $60 pump, or do I need to get a $300 pump?
- i'm waiting on the delivery of a Brew Videsweet!
Reflectixgot this from home depot already
they seem dedicated, said they won't give up, etc... i wish them the best but i'm not holding out much hope. investing in someone's dream involves risk. they offered refunds a while back but my heart won out over my mind and i decided to stay in.as the saying goes....so goes sweets, so goes the country
So I brewed a clone of this, no fresh wet hops
ChinookSo I brewed a clone of this, no fresh wet hops
so in essence you brewed a hoppy red ale ;D not my fav style but can be very tasty... hope someone takes you up on your offer, so we can get a second opinion.
what hops did you use?
Chinook
Centennial
- got in a surprise brew day in early december thanks to the missus, and use Helio Gazer (https://omegayeast.com/news/introducing-helio-gazer) yeast along with Phantasm... dude. the result is intense hoppiness along with a note of jolly rancher/fruity pebbles. it's delicious but almost too much.Sounds interesting. Although the candy note is odd
I don’t believe it…sidehatch has been talking about his home brew as long as I have known him and never have I sampled any….it’s always “oh the kegerator just broke….” Or some such
It’s el dorado
GuiltyI don’t believe it…sidehatch has been talking about his home brew as long as I have known him and never have I sampled any….it’s always “oh the kegerator just broke….” Or some such
REEEEEEALLY?!?
<looks accusingly at sidehatch> HOW DO YOU PLEAD?!?It’s el dorado
Hutch has not been inside my house (nor I in his) in over 3 years (while my home brewing has been having a renaissance)Good move. Whenever I consider a real estate transaction, I ask for confirmation of whether or not Hutch has been in the property recently.
Definitely has an impact on the resale value, but not required to disclose in the State of VAHutch has not been inside my house (nor I in his) in over 3 years (while my home brewing has been having a renaissance)Good move. Whenever I consider a real estate transaction, I ask for confirmation of whether or not Hutch has been in the property recently.
"Lead paint? Asbestos? Has Hutch been here?"
GuiltyI don’t believe it…sidehatch has been talking about his home brew as long as I have known him and never have I sampled any….it’s always “oh the kegerator just broke….” Or some such
REEEEEEALLY?!?
<looks accusingly at sidehatch> HOW DO YOU PLEAD?!?It’s el dorado
Hutch has not been inside my house (nor I in his) in over 3 years (while my home brewing has been having a renaissance)
So while we’ve met up many times for shows, not a good opportunity to drink my homebrew
The one time there was an option (my 50th redo at colonial beach) the kegerator there was in fact not working (broken regulator)
But I’ll be filling up a growler this week and will hand deliver to the hutch-hold make up for this great disservice
If successful, the project could be a game changer for Maryland craft brewers and other breweries up and down the East Coast, industry experts say.
But might help locals with some supply chain issues regarding getting hops
CVS is charging $12.99 for a six pack of that premium Mexican beer Corona in all their NOVA stores.
haven't received anything, other than email updates. at this point i've written off the BrewVide, so if it does come through i'll be pleasantly surprised.
i have most of the parts to build a RIMS. i had abandoned that project when the brewvide came along but might need to resurrect that. dammit.
Sweets, any chance you wanna move back and open a brewery?
what ever happened to GGWSweets, any chance you wanna move back and open a brewery?
thanks! but i don't want to move back. don't want to move, at all - dang happy here, doubtful i could be this happy anywhere else.
wanna open a brewery? sure, under one of two conditions:
- i win the lottery, so the brewery is my play-thing and not a must-be-successful business concern. making a profit would be nice, but no need to work 20 hours a day for years under threat of losing everything. essentially, it would be my vanity project.
- a rich benefactor bankrolls the brewery and stays out of the day-to-day operations. i'll get him/her to profitability... eventually. essentially, it would be someone else's vanity project and i would be its caretaker/mad scientist.
both of these scenarios are equally likely, i.e. not at all. might help if i actually played the lottery.
- a rich benefactor bankrolls the brewery and stays out of the day-to-day operations. i'll get him/her to profitability... eventually. essentially, it would be someone else's vanity project and i would be its caretaker/mad scientist.What advantages would Julian’s America receive from this “brewery” over, say, a train? Which we could also afford.
- a rich benefactor bankrolls the brewery and stays out of the day-to-day operations. i'll get him/her to profitability... eventually. essentially, it would be someone else's vanity project and i would be its caretaker/mad scientist.What would be the advantage to Julian’s America funding a brewery over, say, buying a railroad, which we could also afford?
Welp, I'm now registered in U of Richmond's Professional Beer Brewer Certificate Program.This is Hutch’s bad influence at work.
(although classes are in Manassas)
I'm a spider baby!
Welp, I'm now registered in U of Richmond's Professional Beer Brewer Certificate Program.
Seriously...this was the best part of my Homebrew set up
Brewjacket has been discontinued
(still have to buy inkbird)
filtering and kegging 50 gallons of cider
filtering and kegging 50 gallons of cider
dude.
have you gone commercial?
well...kinda, but not reallyfiltering and kegging 50 gallons of cider
dude.
have you gone commercial?
well...kinda, but not reallyfiltering and kegging 50 gallons of cider
dude.
have you gone commercial?
So I'm working with this woman who owns Monroe Bay Winery in Colnial beach (my Airstream (https://www.hipcamp.com/en-US/land/virginia-circe-the-airstream-mxvhqwzj)is down there for the last two seasons and doing well as an airbnb )
She was already doing wine and cider and some how she was able to get a brewery license (with a little help from me)
but it really wasn't that hard and you should have seen the crap she put together as her brewery equipment
Since she already had an operating Winery, it actually made the process a lot easier as there was no expectation that this would make any money in the next year (which no other brewery could actually do) So no upfront costs, lease signings, equipment purchases and so on
I helped build a 12 tap Keezer for her
I never got the OK to actually brew beer for her and she found a brewery in Manassas she could buy some kegs from (and of course they just closed)
I did make a very generic seltzer that she put on tap
She had a 50 gallon drum of cider she made a while back and for some reason had never kegged it
so I helped with that
Although, her thoughts on what sanitary and clean are a lot different than mine
I plan to try and get some stuff on Tap this next season, but she's been a little weird about it
and expecting to pay me the same price per corny as what the brewery sold her just covers my raw materials and pays me about $3 an hour
Obviously I need more experience and really dialing in a few recipes...which I somewhat don't like to ever make the same batch twice
I actually stopped brewing as life got a little crazy and 6 hours in the shed on a weekend wasn't really working for the fam
Hopefully I can get that back on track
Although I also joined a Brewery Co-op in DC: Fishbowl Brewery
So that's where a lot of my brewing time has gone
every two months we get about 75 gallons into the fermenter using some 50Gal drums and some good brewing calcs
those have been coming out great, but I am just a bit player in that operation
I've also done some volunteer work at a few breweries and have learned a lot
Mostly that so few are making any money and are very leveraged to keep the thing afloat
but I have VERY MUCH soured on this idea as
1. so many are failing
2. I don' have 1million (maybe double is actually needed) just sitting around to start this
3. Can't afford to make $30k a year working 80 hour weeks for the next 3 years (nor want to, I do like my free time)
4. I can make a drinkable homebrew, but I don't think it's even close to prime time
Who knows, I'd love to get a little 3BBL tap room in some exotic location someday
but seems the smarter play is to just keep homebrewing