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12lbs pale 2 row, mashed 148. Boiled for 30 Chilled split into 1 gal, boiled 15 min each with extra hops to make up the difference. OG 1.060 I had some friends over so left to right
Twin peaks (cascade 2oz)
Tootie Fuckin Fruity (Citra 1oz)
Cracked fruit (Simcoe 1oz)
Freedom (Centennial 1oz)
Armadillo Cactus Juice ( left over Amarillo/bread yest.)
Other then the bread yest, everything was us 05. https://i.imgur.com/cQ9iqq4.jpg
Starter is done. Probably brewing today. Pour off all the liquid and just add that yeast layer at the top bottom to the wort? Not going to have a a ton of head room in the fermenter.
We’re coming up on hop harvest. The last two years I checked Craigslist out of curiousity to see if people in my area were selling hops, and they were. There were a handful of posts from people who have hops in their yard or garden, almost all of which were along the lines of bring your own gallon bag and give me ten bucks, or trade me your beer for a fair amount of my hops.
This year I want to take advantage and make a wet hop beer. There’s already someone in my area who expects to have Golding, Magnum, Willamette, and Cascade in a few weeks.
Have you done this before?
What was your approach? What worked and what didn’t?
How did you design your base beer?
How much wet hops did you use?
It also had a bright orange head, where as the room temp bottle had a more standard foam. They were both tasty but the one we gave Mom was far better by all measures. What happened? It was probably only a month old when she put it in the fridge.
Got Northern Brewer's Homebrew Starter Kit for my birthday this year so I decided to give it a try. Today was bottling day- I bottled thirty 12 ounce bottles, five 22 ounce bottles, and one 64 ounce swing-top growler (doing some experimental dry hopping in the growler). This beer is an American IPA brewed with Chinook hops. I decided to name it “Wild Lily" after my Labradoodle puppy. Fingers crossed that this batch turns out well! Photos in link below.
On my past 3 batches or so, I’ve had a real problem with the yeast not settling on the bottom of the fermentor. Most of the kraeusen falls from the surface, but I still end up with large clumps of yeast floating above the yeast cake. This has happened with multiple strains (us-05, w-34/70, oyl-500), each time remaining after 2-3 weeks after fermentation was complete (verified by hydrometer reading). What could be the culprit? It really negatively impacts my beer yield as I can’t siphon as much as I should. I wasn’t careful enough tonight, and some of it ended up in the bottling bucket and presumably in the bottles. Will this settle out in bottle conditioning?
I have been kegging for a couple years now. I purchased my kegs used. The liquid and gas dip tubes came with o rings that didn't have any leak issues. Over time they went bad and when I replace them I can hear the air leaking out. I have purchased o rings from several places - keg connection, local homebrew store. Everyone seems to carry an o ring that is slightly thicker than the o rings that came with the kegs. I think the problem is that I can't quite tighten down the post enough because the o ring is bigger. I can keep tightening the post but when I do the o ring just ends up falling apart. I have even tried using keg lube but I can still hear the leak when I turn the pressure on. Has anyone else experienced this? It is super frustrating. It happens on all three of my kegs.
Pin lock kegs. Not sure if that matters.
Someone in my area just posted online that they have hundreds of plums and what do you know, I'm currently drinking a wild plum wine from a local winery. Now I have a hankering to make some plum wine. I don't see too much information on forums or anywhere online about it so I figured I'd ask here. Any of you people have tips or recipes on a good plum wine?
It seems like it's just a mead with 2 lbs of honey per gallon and 3-5 lbs of plums added during primary but I'm wondering if there is another way to do it or if following a mead-like recipe would be best.
I’ve researched for a couple of weeks and am mostly sure I can do what I want, but wanted to run my specifics by you guys to see if my plans will work.
I currently have been doing LME brews and am ready to dip my toes into all grain. I’m trying to keep my extra equipment at a minimum as I hate taking up more space. My wife let me take over our kitchen closet for my beer closet. Right now I have an 8 gallon aluminum pot, 2 6 gallon buckets and 2 5 gallon carboys. I also have my spoons, hygrometer, and all my needed bottling equipment.
My goal is to move to 5 gallon BIAB with minimal new equipment. What I want to pick up is the following...
-25 foot silver serpent. Ice bath isn't fun. -Submerged pump (gonna use tap to get to 100 and then ice water to get to 70 as its hot where we are) -10 gallon mega pot
My stove has 15,000 btu's.
I know it might take a little longer to get a boil but will this set up work for 5 gallon biab 1 vessel? And will the cooling I've described work?
I plan on using a blowoff tube for the carboy of course for first 72 hours. Any help is appreciated!
I’m trying to wrap my head around this new style. At one point the description says that it is not a fruit Berliner Weisse, which should be entered as fruit beer. Then later says it’s basically a stronger Berliner Weisse.
Near as I can figure, it’s nearly 50/50 wheat and Pilsner, but for a more moderate (5% vs 3%) strength, kettle soured, with fruit.
So a 3% Berliner beer with a more classic lacto schedule and then fruit would not be this style. I guess.
So if I made my mango Berliner but just added more malt, it could suddenly be in this category instead of fruit beer with Berliner Weisse as base.
Any other thoughts? Is anyone a judge and have you received guidance on how to judge this beer?
And lastly, will this beer ever be entered into a contest without being named after a Step Brothers reference?
I've homebrewed before, a few years back, and I'm getting started again; mainly to make mead (Beekeeper lyfe!)
I've done quite a bit more reading this time and have a better understanding of the science, from which I gather:
Since I'm going to be giving nutrients over several days, could I also oxygenate each time? Getting food-grade oxygen (or even regular) is a bit over budget this month (given I just bought all the other gear and mayyyyyyybe went overboard).
I figure, since I have carboys with carboy caps, I can sterilise an airline and feed it into one side. Then, each time I add nutrients I can oxygenate for a few minutes. 4 "doses" of oxygen across the first three days; How does that sound?
Last Sunday i went and bought ingredients for a DME Scotch Ale (including 15 pounds of DME), but the LHBS misread the recipe and gave me 1/4 oz Northern Brewer instead of 1oz. By the time i noticed i was already well into the boil, so i called my eccentric neighbour who brought over a ziplock of mysterious, unlabeled, somewhat browned hops. I threw in two handfuls at 40 mins and prayed.
Due to some existing issues in my process (ie using a pasta strainer that is far too small as my only means of filtration) I usually end up with at least some hops from the boil making it into the primary, seen here as the brown detritus on top the krausen. They were mostly green when they went in and have just turned over the first week of fermentation. I'm using Wyeast 1728 Scotch Ale (A slow starter) @ 60f and as of day 6 it is still bubbling quite vigorously.
The batch has no signs of infection, but the off-gas smells... off... On day 3 it smelled vaguely like banana and cloves, but now it doesn't smell like anything, it's just an extremely pungent smell that forces you to jump away from it. Like sniffing bleach but without the bleach smell, just the nose-stinging reaction to it. It's bizarre.
I'm going to let it sit in the primary for another week, maybe two, if only to satisfy my morbid curiosity, but i'm wondering if anybody knows what's causing this weird off-gas (i mean, probably the mystery hops that made it into the carboy).
I’ve been brewing and bottling for a while and bottling has been alright since we use 1L flip-tips and I usually brew 1-2 5 gallon batches at a time and split with 1-2 friends.
We have been thinking about kegging but am not sure which way to go. It seems like 2.5 gallon kegs may be a good option for splitting batches.
For reference, it is rare for us to split a batch 3 ways, usually it is between two of us.
TLDR: we brew 5-10 gallons at a time and split between two people. Ideas on what type of equipment we should invest in?
Looking to start a indoor hop in my grow tent. I have two 2000w LED in a indoor grow setup and would like to find a good variety that i could use constantly.
Since /u/BretBeermann first mentioned a beer with 100% peat smoked malt I wanted to try this.
I found a Polish shop while searching for Voss Kveik and it also had lots of different smoked malts. And did it.
It is great. I'd describe it as a Light Lager with a nice taste of bacon. Really refreshing. Will brew again!
Recipe for 5l:
Mashed at 69°C for 60mins
East Kent Goldings to 10 IBU
Fermentum Mobile FM53 Voss Kveik @ 20°C
OG: 1040 FG: 1010 ABV 4%
I use the Voss Kveik for pretty much everything right now. As my life with two toddlers calls for easy processes. I would have used a Lager strain otherwise.
I'm planning on brewing a tart cherry dubbel and I would like it to be ready for Christmas. I'm wondering if anyone has advice on the aging time. I know extended aging for dubbels will give a nice flavour, but won't that also reduce the cherry flavours?
Got a Bru Burner for a B-Day present and I'm using it for the first time today. I went from mash temp to boil in 45 minutes with an 8 gallon volume. Which seems like a pretty long time!
I switched out the propane tanks, made sure everything was opened and it's still producing the same flame. Any ideas?
This is a 6 gallon batch and I usually do a 11 gallon batch. Something has to be wrong right. I'm thinking 13 gallons would take 2 hours to get to a boil.
My first time brewing with fruit. Used a basic wheat ale recipe (4lbs white, 4lbs 2-row, 1oz willamette, 1oz cascade) and added about 2.5lbs of fresh black raspberries after 2 weeks for 5 days. Turned out light and fresh. I think next time I might try more berries or a longer time.
Currently brewing a pale ale while sipping the BRW
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