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RiggenBlaque posted:Does anyone have experience brewing with black currants, by any chance? I'm trying to find some direction on what type of beer to make with them / how much of them to use. I brewed a RR Consecration clone a month ago and just racked it onto 6lbs can of currants from Oregan Fruit.
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Jul 9, 2013 21:39
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Anyone had any luck brewing something similar to Founder's Breakfast Stout? I have yet to brew a truly dark beer, and this is one of my favs.
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Jul 9, 2013 21:51
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Cointelprofessional posted:I brewed a RR Consecration clone a month ago and just racked it onto 6lbs can of currants from Oregan Fruit. Jesus, 6 pounds? I didn't think I'd need that much. I like the wit idea, that could be good
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Jul 9, 2013 23:17
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The "Garage Pail Ale" is fermenting like crazy! https://www.youtube.com/watch?v=58MSeQ7a9hE
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Jul 9, 2013 23:54
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hellfaucet posted:Anyone had any luck brewing something similar to Founder's Breakfast Stout? I have yet to brew a truly dark beer, and this is one of my favs. The result was a great oatmeal stout with imo a really nice balance of mouthfeel, grain complexity, and enough hop presence to say "American stout" which still playing nicely with a lot of roast. It took a little time to really hit its peak, so I think I'm going bigger and bolder on coffee next time.
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Jul 10, 2013 01:03
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RiggenBlaque posted:Jesus, 6 pounds? I didn't think I'd need that much. I like the wit idea, that could be good I think there's even a kit for it on more beer or something that comes with real consecration barrel chunks. 
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Jul 10, 2013 01:42
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Marshmallow Blue posted:I think there's even a kit for it on more beer or something that comes with real consecration barrel chunks. A quick look online makes it look like RR uses Zante currants, which are actually tiny grapes that aren't even in the same family as black currants. I don't know if they're specifically referencing consecration, though. Were the things that you used small little things or large-ish and slightly bigger than blueberries?
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Jul 10, 2013 01:54
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crazyfish posted:I was looking at this exact freezer; I take it it will fit a 6 gallon Better Bottle or bucket no problem? Will it fit two? 
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Jul 10, 2013 02:40
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Now that I've been playing with wine acids for my meads I was thinking about making a quick "cheaters" Gose since I'm almost out of my proper batch and don't feel like waiting months for another one. Anyone have any experience with something like that? I know the Mad Fermentationist wrote a bit about it a good while back but I don't think he had a first hand account.
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Jul 10, 2013 03:12
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So, as mentioned, my freezer's totally dead. Problem is, I still have 3 kegs of beer and one batch that'll be coming online in a few weeks. I don't have near enough bottles to bottle all of them, but I'd really like at least a few bottles of each on hand. I've bottled from the keg before, but it's always been cold when I did so. Is it plausible to crank up the pressure enough to bottle at ~70 degrees, bottle from that, and then refrigerate my bottles? My thought it crank the pressure up to carbonate for a while, then drain off the pressure down to serving pressure on bottling day, freeze my bottles and bottling gear, fill a few bottles, cap, and refrigerate.
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Jul 10, 2013 03:19
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At the higher temperature, won't you just be getting all foam out of the keg?
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Jul 10, 2013 03:24
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That's why I'd drop the pressure to serving pressure for bottling. At that lower pressure, yeah, the beer would off-gas fairly quickly, but I'm wondering if it would just do so immediately, or if with good cold gear I could at least get it in the bottle with a fair amount of CO2 left in solution.
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Jul 10, 2013 03:25
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I got a plate chiller from a friend that has a bunch of really old nasty hop bits and other crap in it. Running it through a couple Oxy Clean baths loosened a lot of it, but there's still some stuck in there, it's cool to throw this in the oven on the clean cycle and leave it for a few hours to ash all the crud, right? Also, I always spiral cut my hot dogs during fermentation to increase surface area flavor yields, hot dog chips just won't do for a competition beer.
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Jul 10, 2013 03:33
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Discomancer posted:I got a plate chiller from a friend that has a bunch of really old nasty hop bits and other crap in it. Running it through a couple Oxy Clean baths loosened a lot of it, but there's still some stuck in there, it's cool to throw this in the oven on the clean cycle and leave it for a few hours to ash all the crud, right? Yeah, you can run it through the oven and you should be fine. Solder temperature is a hell of a lot higher than the self cleaning cycle of an oven.
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Jul 10, 2013 03:35
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Syrinxx posted:Hi, sorry to be late with this but yes it will hold two primary fermenters. Here's a diagram from the HBT thread about it That is awesome. I was wracking my brain trying to figure out whether it would be the right freezer for me, but it turns out it most likely is. As it turns out, my second bedroom is getting the desktop computer and desk removed from it, which means I should have a shitton more floor space, and this freezer looks like it's actually smaller than the desk it's replacing! Looks like I'll have myself a new freezer soon.
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Jul 10, 2013 03:51
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crazyfish posted:That is awesome. I was wracking my brain trying to figure out whether it would be the right freezer for me, but it turns out it most likely is. As it turns out, my second bedroom is getting the desktop computer and desk removed from it, which means I should have a shitton more floor space, and this freezer looks like it's actually smaller than the desk it's replacing! Sorry I missed your post - I picked up one of these after seeing it on homebrewfinds. Past its other virtues, the compressor is pretty quiet. I picked it up to make into a keezer that will go in a living area, and I'm pretty pleased with it. Much more fit for company than the 30 year old beast I got off craigslist for a fermentation chamber.
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Jul 10, 2013 04:05
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Beer4TheBeerGod posted:Yeah, you can run it through the oven and you should be fine. Solder temperature is a hell of a lot higher than the self cleaning cycle of an oven. Thanks, I'll give it a shot.
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Jul 10, 2013 04:07
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hellfaucet posted:Anyone had any luck brewing something similar to Founder's Breakfast Stout? I have yet to brew a truly dark beer, and this is one of my favs. I've brewed this recipe several times and its been spot on each time. http://www.byo.com/stout/item/1857-founder%E2%80%99s-brewings-breakfast-stout-clone RiggenBlaque posted:A quick look online makes it look like RR uses Zante currants, which are actually tiny grapes that aren't even in the same family as black currants. I don't know if they're specifically referencing consecration, though. Were the things that you used small little things or large-ish and slightly bigger than blueberries? I used the recipe bill from that kit, but I used my own special blend of souring bugs and didn't have access to the oak chips. I was thinking that I didn't use enough fruit, honestly. For all the other fruited sour beers that I've done, I try to hit the ratio of 2 lbs of fruit per gallon. I know that the kit came with a lb or so of dried currants. I looked into buying dried currants, but decided against it just in terms of quality. I imagine that they decided to use dried fruit to keep costs down. The 96oz can cost $36 on top of the ingredients for the actual beer. I couldn't really tell the size of the currants. It was a puree and they'd been turned to liquid. I tasted them though before adding and they were pleasantly tart and sweet.
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Jul 10, 2013 04:37
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Bad Munki posted:That's why I'd drop the pressure to serving pressure for bottling. At that lower pressure, yeah, the beer would off-gas fairly quickly, but I'm wondering if it would just do so immediately, or if with good cold gear I could at least get it in the bottle with a fair amount of CO2 left in solution. Trying to do this would probably cause nothing but pain. If you decide to try it just chill your bottles, don't freeze them. If there's any water at all in the bottle it'll freeze and then cause foaming when you try to fill it.
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Jul 10, 2013 07:25
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SALE ALERT. Label Peelers is having a 25% off all grains sale. Not sure when it ends, but if you need to stock up. http://labelpeelers.com/beer-making-grains-c-1_17.html
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Jul 10, 2013 17:46
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Woah, I've never seen a chiller like this one. Gimmick or awesome? http://jadedbrewing.com/products/the-kudu-immersion-wort-chiller-by-jaded-brewing I want one 
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Jul 10, 2013 19:32
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internet celebrity posted:Woah, I've never seen a chiller like this one. Gimmick or awesome?
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Jul 10, 2013 19:39
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internet celebrity posted:Woah, I've never seen a chiller like this one. Gimmick or awesome? Wow, I get the feeling that by the time the water is halfway through its going to be wort hot anyways. I vote Gimmick  . Then I looked at the video and I am wrong. looks cool, but he didn't even have time to finish his beer.
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Jul 10, 2013 19:43
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It's sold out. 
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Jul 10, 2013 20:23
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So my Willamette hop vines are starting to bud after three years of nurturing and I'm planing on trying to brew a brown ale with wet hops, what I would like to know is how much green hops is comparable to either leaf or pellet hops. If a recipe calls for 1 oz of Willamette do i use more or less fresh hops?
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Jul 10, 2013 20:54
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djwetmouse posted:So my Willamette hop vines are starting to bud after three years of nurturing and I'm planing on trying to brew a brown ale with wet hops, what I would like to know is how much green hops is comparable to either leaf or pellet hops. I've heard the ratio is 5oz fresh hops for every 1oz dried hops you would have used.
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Jul 10, 2013 20:57
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hellfaucet posted:It's sold out. go buy 16' of 1/4" copper tubing, bend it into a neat pattern. Then repeat in a mirror image. then take another 16' and loop it around it all. The nifty part of it is mating 3 1/4" tubes into one garden hose adaptor.. but without seeing it end on im assuming they just flared each tube out to fit the space. Lowes will sell you 50' of 1/4" coil for $40. its up to you if all the extra work is worth $45 of labor. off the top of my head i bet you can do similar just making a simpler , stackable size. its all about surface area
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Jul 10, 2013 21:05
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Roundboy posted:go buy 16' of 1/4" copper tubing, bend it into a neat pattern. Then repeat in a mirror image. then take another 16' and loop it around it all. Its one of the higher quality immersions I've seen being sold since its 50ft with hose connections but yeah the shape isn't doing much for you.
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Jul 10, 2013 21:18
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I have a 50 ft chiller I made with parts from home depot and it cools down in roughly the same amount of time.
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Jul 10, 2013 22:05
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I got my dad a couple of kits from Northern Brewer at Christmas but he's just now getting around to starting a brew. Are they still 'good' to brew? Anything I should look out for?
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Jul 10, 2013 22:51
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MixMasterMalaria posted:I got my dad a couple of kits from Northern Brewer at Christmas but he's just now getting around to starting a brew. Are they still 'good' to brew? Anything I should look out for? The yeast is probably hosed by now (let's hope he kept the yeast in the fridge). I would definitely make a starter for each before trying to ferment. Other than that, they are probably fine.
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Jul 11, 2013 00:22
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hellfaucet posted:The yeast is probably hosed by now (let's hope he kept the yeast in the fridge). I would definitely make a starter for each before trying to ferment. Other than that, they are probably fine. Unless they are dry yeast ( I don't think they would be). They are also usually sold with the yeast outside the box.
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Jul 11, 2013 04:29
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MixMasterMalaria posted:I got my dad a couple of kits from Northern Brewer at Christmas but he's just now getting around to starting a brew. Are they still 'good' to brew? Anything I should look out for? I made a few MoreBeer kits on a similar timeline. My malt extract was kept in the fridge and freezer, and the dry yeast and crushed grains in the freezer. It probably won't be quite as good as it could've been but it will still be miles ahead of a Mr. Beer kit.
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Jul 11, 2013 04:59
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To the guy with too much munich, you are a lucky guy. Munich works great in alts (mmmm, alts -- though I tend to like mine with more pils and less munich. I blame Uerige.) and the grainbill for my Belgian IPA is 8# munich, 2# pils and 2# sugar for 5 gal.
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Jul 11, 2013 06:09
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hellfaucet posted:The yeast is probably hosed by now (let's hope he kept the yeast in the fridge). I would definitely make a starter for each before trying to ferment. Other than that, they are probably fine.
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Jul 11, 2013 09:10
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Midorka posted:I stopped at my LHBS and hung with my buddy for a bit who works there. He said they recently got in Blackprinz malt, which is supposed to be very good and the only other malt one of their customers uses in an oatmeal stout that's supposed to be great. From reading it seems that it's more suited as a color adding malt, not much of a flavor addition. Has anyone used this and have any comments? Yeah from what I hear it's a bitterless black malt. Adds color without significant flavor or astringency impact. I've yet to use it but I do have sample packs of them and would be happy to mail one to you if you think you'd like to make a tea out of it or something to test.
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Jul 11, 2013 15:23
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Isn't Blackprinz just Briess's version of Carafa III Special?
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Jul 11, 2013 16:00
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So I brewed this about a month and a half ago: http://beersmithrecipes.com/viewrecipe/57617/world-wide-lager-agk I did a BIAB in a 50 litre pot. It was my first time doing all grain and I had default settings in Beersmith so it wasn't correct on boiloff, I ended up with about 4 litres more liquid than I should. I added 1tsp of Irish Moss 10 mins before the end of the boil. I was supposed to lager it for a month but my beer fridge fell through so it spent the first week at room temperature, and then outside when it was cooler. I checked it had finished with my hydrometer but it was really, really hazy. I moved from primary to secondary after about 10-12 days, kegged it to "lager" either outside or inside when it was cooler varying from 10-20C so it was far from perfect. Fermentation in the primary seemed to halt around 1.020 and airlock activity stopped but a good shake got it going again. I carbed to 20psi, left it for another 2 weeks. It was still cloudy as anything so I filled a bottle and put it in the fridge for 4 days, which had no effect at all. It tastes pretty bad but not vinegary and there is no film/crap on on the surface. I hoped that it tasted so bad because its so cloudy so I've put a sachet of isinglass in last night in the hope that it will clear up a bit. I'll check it tomorrow to see what its done. I know the temperature wasnt ideal but I thought it would be more "aley". Did the temperature ruin it or is there anything I can do to fix this beer? Edit: Just took a reading with the hydrometer, its 1.005 which is lower than it was supposed to finish but hey its a bit diluted so thats probably right. This is my sample from the fridge that had not being isinglassed:  This is a sample from the keg 12 hours after isinglass:   I guess it won't hurt to leave it another 2 days and check againI tasted it and its not actually that bad when its warm, its drinkable anyway. It does taste quite sweet though which i thought unusual? On a positive note, I should be getting my fridge on Saturday and the UK has got the heatwave that came over from the states. I'm feeling all summery, so I went down to the local pick your own fruit farm and got this:  Here we come Wild Strawberry Blonde! Ahdinko fucked around with this message at 15:12 on Jul 12, 2013 |
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Jul 11, 2013 18:42
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Cpt.Wacky posted:Thanks to whoever posted the BIAB wit recipe quite a while ago. We had a homebrew tasting right before going into the Seattle International Beerfest and the wit as a hit. I tasted a few wits from Belgium in the beerfest and mine compared very favorably. Wow, thanks for the information. I'd love to read more. I didn't know the dorsetts are self fertile, thats a good tip. I was going to just plant a few of those but I guess Ill have to find another early flowering variety to plant. It'll have to be something that I can grow in zone 9 but I think there are a few other varieties that will grow here.
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Jul 11, 2013 18:48
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So my buddy asked if i want his unneeded mash tun (for 5 gal batches) and i replied that i dont have the burner capacity for a full boil, let alone a cooler to hold sparge, etc. ... to which he offered to let me take all his old 5 gal all grain stuff like a burner, cooler, tun ,etc.. im going to, so my question is: I have a honey porter extract kit.. is that better to use as is? or is there a way i can dump the extract, and just get more grains to still use it ? or just suck it up and just start from scratch recipie wise ?
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Jul 11, 2013 20:32
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