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Beer4TheBeerGod posted:Bought 6 gallons of apple juice from BJs yesterday for $21. Wish me luck on my first cider! Remember to make sure you have CO2 so you don't mess up party plans with unfulfilled promises of gallons of cider because you didn't notice until 2 hours before the start.
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Jan 19, 2015 19:11
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I just made a gallon of Cider on Thursday. I pitched ECY20 Bug County. Wish me luck on my first funky cider!
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Jan 19, 2015 19:41
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Lets get some photos in here. Rye saison pellicle before poking a hole in it to taste. It's been bulk aging for about 4 weeks and needs more time I think.  First pint of pecan porter. Made this with 1 lb of crushed roasted pecans in the mash and another pound in the boil. The pecans are from my sister's trees in Texas. Tastes incredible. 
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Jan 19, 2015 20:25
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Very important test for homebrewers to take http://www.clickhole.com/quiz/are-you-beer-snob-1743
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Jan 19, 2015 20:27
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Adult Sword Owner posted:Very important test for homebrewers to take No one else bother to click this, it's fuckin stupid.
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Jan 19, 2015 20:30
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withak posted:No one else bother to click this, it's fuckin stupid. Please follow this advice. I did not, and I regret it deeply.
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Jan 19, 2015 20:39
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Sorry guys, shamed my brewing family
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Jan 19, 2015 20:39
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Yeah I checked off the first answer, then none of the others applied to me, so , now I feel like an inferior brewer.
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Jan 19, 2015 20:50
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Well I felt silly yesterday. Despite smacking the drat thing for about an hour, when I went to pour in the smack pack the nutrient packet didn't open! Cracked the nutrient packet open and poured it in too and fortunately it's been off like a rocket since this morning. Is there some sort of secret to these? Or am I just a moron 
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Jan 20, 2015 00:49
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Axe Master posted:Well I felt silly yesterday. Despite smacking the drat thing for about an hour, when I went to pour in the smack pack the nutrient packet didn't open! Cracked the nutrient packet open and poured it in too and fortunately it's been off like a rocket since this morning. There's no secret, just one great big whack should do it. If you squeeze the packet you can feel whether the nutrient pack is intact. Almost certainly won't affect your beer either way though
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Jan 20, 2015 01:12
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Axe Master posted:Well I felt silly yesterday. Despite smacking the drat thing for about an hour, when I went to pour in the smack pack the nutrient packet didn't open! Cracked the nutrient packet open and poured it in too and fortunately it's been off like a rocket since this morning. My home brew shop showed me a trick that I use. Shake the pack to get the nutrient pack down to one of the corners so you can feel it. Then hold it there and lay the pack flat on the counter. Put your palm on the nutrients and put your weight into it and it will pop.
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Jan 20, 2015 01:39
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Economic Sinkhole posted:First pint of pecan porter. Made this with 1 lb of crushed roasted pecans in the mash and another pound in the boil. The pecans are from my sister's trees in Texas. Tastes incredible.
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Jan 20, 2015 03:36
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DontAskKant posted:How did you get that head with so many nuts? If you gotta ask...
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Jan 20, 2015 03:37
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My Santee's box should arrive tomorrow. I wish I could have included more, but I'm still waiting on some supplies to finish the batches I have going now. Speaking of which: what the gently caress, Northern Brewer? I ordered a bunch of poo poo from you last week, and I just got an order confirmation about 10 minutes ago! BLARGHLE fucked around with this message at 03:46 on Jan 20, 2015 |
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Jan 20, 2015 03:39
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Economic Sinkhole posted:Lets get some photos in here. That looks like my rye saison. Iirc mine was something like 65% Belgian Pilsner, 25% unmalted rye, and 10% clear candi syrup. I fermented it with a mix of the yeast bay's saison blend and one of their brett blends (I'm at work and can't remember but Beersel or Brussels sounds right, it was super funky) Absolutely fantastic beer. Also I'm curious as to fruit in beers. Wouldn't it go sour with the yeast or am I missing something here? Also that pecan porter, tell me your secrets! That sounds amazing
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Jan 20, 2015 04:17
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Also my rye saison had a mad pellicle going. It ruled and I drank the gently caress out of it. It finished at 6.5% but I'd have liked more dryness. I have a big jar of trub from it that I mixed in with that and yeast from my iipa, the vermont ale strain, basically to make a farmhouse IPA. Once it funks up enough I'll dry hop it
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Jan 20, 2015 04:19
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DontAskKant posted:How did you get that head with so many nuts? McSpergin posted:Also that pecan porter, tell me your secrets! That sounds amazing Here's the recipe code:
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Jan 20, 2015 05:25
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Hey, so I'm getting ready to put a lambic on cherries, and I was planning on getting 10? Or so lbs of frozen cherries from Costco, does that sound like a reasonable amount for 5 gallons? What about getting cherry juice from trader joes? Is that something that is worth considering? If so, how much would I use? Maybe a half gallon?
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Jan 20, 2015 06:27
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HatfulOfHollow posted:A guy I know has really lovely water but he swears that bringing the water to boil for 15 minutes with a campden tab then cold crashing overnight and taking everything but the bottom inch works for him. He says he sees particles in the bottom of the vessel after doing this but I don't know if he's full of crap. I just add the campden tab directly to my brewing water and it works fine. Doing that would precipitate some of the carbonates in hard water, so if he has high magnesium especially it could really improve the flavor. Unfortunately it takes calcium out of solution too but you can fix that. DontAskKant posted:How did you get that head with so many nuts? seriously, pecans are like 2/3 fat by weight. I'd have expected no head and a slick of creamy looking fat on top.
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Jan 20, 2015 06:40
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So here's my plan for my Dubbel on Saturday - I'm feeling abit iffy about the Special B and wondering if I should just go with a Medium Dark Crytal malt instead. Thoughts?code:bengy81 posted:Hey, so I'm getting ready to put a lambic on cherries, and I was planning on getting 10? Or so lbs of frozen cherries from Costco, does that sound like a reasonable amount for 5 gallons? 
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Jan 20, 2015 14:18
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Fluo posted:So here's my plan for my Dubbel on Saturday - I'm feeling abit iffy about the Special B and wondering if I should just go with a Medium Dark Crytal malt instead. Thoughts? Definitely special b man, makes a difference.
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Jan 20, 2015 14:24
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wildfire1 posted:Definitely special b man, makes a difference. Ok cheers, just wanted to double check since I've never used that much Special B before so just wanted to check. Thanks! 
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Jan 20, 2015 14:41
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poo poo, that is a lot of Special B... This is my recipe which turned out awesome: code:Since you're missing Dark Candi Syrup (pretty essential IMO) your recipe might be trying to get the dark flavours from the Spec B? IDK.
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Jan 20, 2015 15:05
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J3rkstore, if you see this before you get home, be careful with that bag. I grabbed it on the way, and kinda underestimated how much it would hold, so the handles(and bag in general) are entirely inadequate for what I put in there. Also, god drat you and your 65f! It was 23f when I left my house this morning!
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Jan 20, 2015 18:05
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Hey guys, I haven't brewed in about 2 months...partly because busy with holidays, weddings, moving, etc...but also because I haven't been feeling it. I think I am stuck in my own habits of what I brew. Mostly saisons, IPAs, and my 1 Mild recipe. Don't get me wrong, I love my beers, but I think I need a change of pace. Any recipe recommendations? Or, more generically, what do you do when you need to change it up?
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Jan 20, 2015 19:00
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Drop the Hops and make some Malty beers! I'm kind of going in the opposite direction, having made a bunch of malty beers and now adding more hoppy ones to my to brew list (but I still want to make a dubbel). My brown Ale came out really good Units for 3 gallons @ 65% efficiency: 6 Pounds - Vienna Malt .8 Pounds - Brown Malt .5 pounds - Victory Malt .25 Pounds - Crystal 120 .5 oz Ahtanum @50 .5 oz UK Goldings @50 .5 oz Ahtanum @5 .5 oz UK Goldings @ 5 OG: 1.054 FG: 1.012 Mangrove Jacks M03 (Newcastle dark ale) Edit: you could also do some ciders and meads if you don't already. They can sit around for weeks that you don't feel like bottling or what have you, so thier long aging may benefit you while you get your groove back.
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Jan 20, 2015 19:07
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wildfire1 posted:poo poo, that is a lot of Special B... It was from a recipe where they called for Medium-Dark crystal/caramel Belgian malt, so went "Well that's Special B Malt right". Was just checking in here if I should use that or just a medium dark british crystal (tried and tested recipe but idk what ' any Belgian medium - dark crystal' is). I'll try your recipe next time. But I'm using semirefined sugar because the recipe calls for it which I'm happy with. Will compare it with your recipe sometime when I get around to brewing a dubbel again!quote:Special B is produced in the same way as other Belgian caramel malts except that it undergoes a second roasting. Its profile is that of a cross between dark caramel malt and medium roasted malt. The resultant distinctive flavour and aroma enhances many Belgian classics, but could also add interesting flavours to British ales, especially milds, brown ales etc. An interesting usage is to blend Rauchmalz with Special B (60/40) to emulate the flavour of the traditional English brown malt, traditionally kilned over open fires. Fluo fucked around with this message at 19:37 on Jan 20, 2015 |
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Jan 20, 2015 19:12
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ChiTownEddie posted:Hey guys, I haven't brewed in about 2 months...partly because busy with holidays, weddings, moving, etc...but also because I haven't been feeling it. I think I am stuck in my own habits of what I brew. Mostly saisons, IPAs, and my 1 Mild recipe. Don't get me wrong, I love my beers, but I think I need a change of pace. When I need a change up after doing too many porters stouts and such or the other end doing too many pale ales, IPAs and saisons I just switch to the other end. Going from hoppy to malty etc. Maybe try go for a porter or stouts? If you want to spice it up a bit cold extract coffee, 270-300grams ground coffee in a sanitized jar or vacuum sealed bag with 680ml of old filtered water for 24hours sacking it up every now and again in the fridge, when you transfer to keg or bottling bucket the next day add it at the bottom and transfer ontop [ofcourse filter out the ground coffee with fresh press or whatever etc] I'm brewed a handful of porters and stouts but still tweaking my perfect recipe so don't feel I can recommend you any yet. Give it 6 months and I can!
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Jan 20, 2015 19:20
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bengy81 posted:Hey, so I'm getting ready to put a lambic on cherries, and I was planning on getting 10? Or so lbs of frozen cherries from Costco, does that sound like a reasonable amount for 5 gallons? I put 5 gallons on 18 lbs sour cherries I picked in the summer. I brewed it and started fermentation last February and added the cherries in July. I bottled it in December only cause I was moving across the state. Anyway it's awesome sour, funky, and strong cherry flavor almost like cherry pie. I had heard using non sour cherries comes out tasting more like cherry caugh syrup, at least with meads and ciders .
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Jan 20, 2015 22:34
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ChiTownEddie posted:Or, more generically, what do you do when you need to change it up? Honestly, one of the best things I have found to do when I feel in a rut is to go have a beer with other beer nerds and try something they love. They will undoubtedly talk about why they love it, and there's usually something I can love about it also. Hell, after years of holding out, I finally have a sour beer going just because a buddy of mine got me excited about it.
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Jan 20, 2015 23:23
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ChiTownEddie posted:Hey guys, I haven't brewed in about 2 months...partly because busy with holidays, weddings, moving, etc...but also because I haven't been feeling it. I think I am stuck in my own habits of what I brew. Mostly saisons, IPAs, and my 1 Mild recipe. Don't get me wrong, I love my beers, but I think I need a change of pace. If you haven't read Mosher's Radical Brewing, this is exactly what you need if you are anything like me. I was in a rut just like you, and this inspired me.
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Jan 21, 2015 00:57
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After brewing 19L batches every week since August I'm getting into a funk. Can't shake the yeastiness in our beer (we don't have anything to cool so cold crashing isn't an option) and for some reason we're still getting gushers on simple 5% abv beers primed to 1.8 volumes and left to ferment for a month. We also have a long standing infection that's annoying that we can't shake without exchanging out our old plastic poo poo.
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Jan 21, 2015 01:14
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Have you checked your valves?
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Jan 21, 2015 01:32
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Jo3sh posted:Honestly, one of the best things I have found to do when I feel in a rut is to go have a beer with other beer nerds and try something they love. They will undoubtedly talk about why they love it, and there's usually something I can love about it also. Hell, after years of holding out, I finally have a sour beer going just because a buddy of mine got me excited about it. Amazing advice as always Jo3sh. This is how I got really into smoked beers awhile ago!
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Jan 21, 2015 02:46
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DontAskKant posted:After brewing 19L batches every week since August I'm getting into a funk. Can't shake the yeastiness in our beer (we don't have anything to cool so cold crashing isn't an option) and for some reason we're still getting gushers on simple 5% abv beers primed to 1.8 volumes and left to ferment for a month. We also have a long standing infection that's annoying that we can't shake without exchanging out our old plastic poo poo. if you can't cold crash use gelatin replace your buckets if you can
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Jan 21, 2015 06:03
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Economic Sinkhole posted:Have you checked your valves? The plastic spigot on a bottling bucket can be pulled apart for cleaning too.
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Jan 21, 2015 06:25
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Jacobey000 posted:if you can't cold crash use gelatin I had always seen gelatin in combination with cold crashing. Anything different if not cold crashing or same protocol?
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Jan 21, 2015 06:35
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DontAskKant posted:I had always seen gelatin in combination with cold crashing. Anything different if not cold crashing or same protocol? A quick search and it seems it's the same - dump and let sit for a week or two.
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Jan 21, 2015 16:15
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gently caress yes, a co-worker gave me his used-once turkey fryer for free. No more loving stovetop
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Jan 21, 2015 16:36
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BLARGHLE posted:J3rkstore, if you see this before you get home, be careful with that bag. I grabbed it on the way, and kinda underestimated how much it would hold, so the handles(and bag in general) are entirely inadequate for what I put in there. Thank you BLARGHLE for the hand-delivered SS gift, that's quite a trip so I hope you had some other reason to drive that far! My wife unfortunately wouldn't/didn't see this post and ripped one of the handles clean off the bag but there were no casualties. It looks like the 'dillo and I have some work to do: 
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Jan 21, 2015 22:04
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