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Jo3sh posted:Pellicle porn from my stout on Jolly Pumpkin dregs. That's so hot.
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Feb 7, 2015 04:18
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Jo3sh posted:Pellicle porn from my stout on Jolly Pumpkin dregs.   seriously someone needs to make a photobook of great pellicles.
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Feb 7, 2015 05:08
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Jo3sh posted:Pellicle porn from my stout on Jolly Pumpkin dregs. 
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Feb 7, 2015 05:24
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Jo3sh posted:Pellicle porn from my stout on Jolly Pumpkin dregs. Just stole this for my wallpaper on my desktop. I absolutely love this. You could submit it for a beertography thing IMO and it would do super well. e: 
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Feb 7, 2015 12:04
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A pellicle forms to protect the surface from oxygen, meaning you don't have a good seal on your fermenter. I have a sour going right now with zero pellicle and it tastes fine.
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Feb 7, 2015 12:41
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HatfulOfHollow posted:A pellicle forms to protect the surface from oxygen, meaning you don't have a good seal on your fermenter. I have a sour going right now with zero pellicle and it tastes fine. Depends how long you age it for, you're going to end up getting one if you do 3 years or so etc. Having a pellicle isn't really a major problem though normally and they look cool as hell. It's best to try and avoid having it but if you get one even though its a slight fault it's cool as hell  Like a glass carboy with silicone stopper lets in 17 O2 cc/L/year, wine barrel 8.5 O2 cc/L/year, the worst though is homebrew HDPE buckets which let in 220 O2 cc/L/year. The best tends to be wooden bung on glass fermenter which lets in 0.85 cc/L/year. Just always use carboys if aging. I added up getting one on my brett small beer because I added passionfruits to it which meant taking the top off etc. Looked cool as hell though!
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Feb 7, 2015 14:33
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I got the faucets hooked up last night. Perlick 630SSs using Bev Seal Ultra lines through the wall to the keezer in the garage. Lettering courtesy my fiancee. The 'flower' tap will be either the classic american pilsner that's still lagering or the vienna/simcoe SMaSH that's in the fermenter.  Older pic.The keezer fits up to 6 kegs total.
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Feb 7, 2015 16:39
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Was 7month bulk aged, Pellicle because my airlock dried out for 2 days before I noticed near the start of the aging. Moderate sourness, fruity brett, slight bourbon oakiness and slight coffee flavour. Sour Brett Small beer.  Economic Sinkhole posted:I got the faucets hooked up last night. Perlick 630SSs using Bev Seal Ultra lines through the wall to the keezer in the garage. Lettering courtesy my fiancee. The 'flower' tap will be either the classic american pilsner that's still lagering or the vienna/simcoe SMaSH that's in the fermenter. Classy as hell man, I love it!
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Feb 7, 2015 17:09
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McSpergin posted:Just stole this for my wallpaper on my desktop. I have a higher-res version if it would be useful - 3264*1836. Cell phone cameras are freaking amazing these days.
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Feb 7, 2015 17:10
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Jo3sh posted:I have a higher-res version if it would be useful - 3264*1836. Cell phone cameras are freaking amazing these days. Please post it
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Feb 7, 2015 17:35
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I think you can download the full-res version from here: http://i.imgur.com/ssQ67Vc.jpg No, that's not the same; imgur recompresses it, apparently. poo poo, how can I get you guys the full-res version? Jo3sh fucked around with this message at 17:44 on Feb 7, 2015 |
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Feb 7, 2015 17:42
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Dropbox link or email?
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Feb 7, 2015 19:12
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All right, try this dropbox link: https://www.dropbox.com/s/2tba3mz2bjmt4ba/20150206_181212.jpg?dl=0
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Feb 7, 2015 21:42
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Show me pics of your brewery. I'll go first.   Edit: just realized I misspelled willkommen this morning on the board.
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Feb 7, 2015 22:55
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Looking for some recipe ideas. I like hoppy pale ales, fruit beers, witbiers and saisons. I have elderflower, coriander seeds, orange and lemon peel, and a 1.8kg box of frozen raspberries. Also some canned pineapple and pineapple juice, which has worked for me before in a witbier. Got loads of hops of different types. I have Safbrew T-58, Safbrew S-33, Wyeast French Saison, and US-05. What's going to limit what I want to make may be my grain. I have 2-row, light crystal, flaked wheat and flaked oats. I do not have pilsner malt which is typical in witbiers and saisons. So, if I want to brew something along those lines, but with 2-row, how is it going to be different? Will it work? I'm not concerned about compliance to style or whatever, just if it's likely to taste okay, and if there are adjustments I'd need to make to compensate for the base malt. Also, suggestions for an elderflower beer? Pale ale or a saison? What hops might be good for it? I was thinking Palisade.
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Feb 8, 2015 01:16
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Fluo posted:Depends how long you age it for, you're going to end up getting one if you do 3 years or so etc. Having a pellicle isn't really a major problem though normally and they look cool as hell. It's best to try and avoid having it but if you get one even though its a slight fault it's cool as hell How much oxygen do PTE plastic carboys let in? I hate glass carboys with a passion - I have a sour that I'll age for a few years and it's in my only glass carboy, but I definitely planned on doing the rest of my extended aging on Better Bottles.
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Feb 8, 2015 01:44
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Bag of Sun Chips posted:How much oxygen do PTE plastic carboys let in? I hate glass carboys with a passion - I have a sour that I'll age for a few years and it's in my only glass carboy, but I definitely planned on doing the rest of my extended aging on Better Bottles. 100% anecdotal, but I just tasted a lambic that I have been aging in a better bottle for a year so far and it tasted fine, no hints of oxidation. Which brings me to a question: sour dudes, hoe long will it take this beer to develop a sour flavor? As I said, it's been on bugs for about a year, it was a fresh vial of Lambic I or II, can't remember which, I had fermented it with US-05 since that's what the recipe I used recommended, one of Jamil's books, can't remember off the top of my head. I want to put it on fruit, think peach or black currants, should I wait until the sourness is more pronounced, or should I do it now so that the bugs have something to chew on?
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Feb 8, 2015 02:23
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bengy81 posted:100% anecdotal, but I just tasted a lambic that I have been aging in a better bottle for a year so far and it tasted fine, no hints of oxidation. My understanding is that you should be tasting something sour at that point. Are you willing to feed it something more (maltodextrin, malt extract?) and maybe throw some dregs of a noticeably sour and unpasteurized beer in there? You can also add to the tart taste with fruit, as you said, but yeah I would expect it to be sour by now. Did you check the gravity when you tasted it?
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Feb 8, 2015 02:58
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Bag of Sun Chips posted:How much oxygen do PTE plastic carboys let in? I hate glass carboys with a passion - I have a sour that I'll age for a few years and it's in my only glass carboy, but I definitely planned on doing the rest of my extended aging on Better Bottles. I've had sours in plastic carboys for 1.5+ years, maybe up to 2, but not more. 0 pellicles, just a slightly slick-looking surface. This series of posts inspired me to check on the only sour I have aging in a carboy right now and it's a faceful of funk. I think I've finally dialed down my lactic acidity into something more interesting. bengy81 posted:Which brings me to a question: sour dudes, hoe long will it take this beer to develop a sour flavor? As I said, it's been on bugs for about a year, it was a fresh vial of Lambic I or II, can't remember which, I had fermented it with US-05 since that's what the recipe I used recommended, one of Jamil's books, can't remember off the top of my head. Speed of souring depends 100% on your cultures. The timing of inoculation makes a big difference too. Lately I pitch toward the end of primary because of earlier issues with excess acidity. I try and keep my fruit additions at around ~3mo before bottling because I want the flavor to be pronounced and not age out, but I'm not really satisfied with my fruit sours so far.
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Feb 8, 2015 03:45
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I will take a sample and check gravity tomorrow, it "should" be around 1.00 or maybe lower, regardless, I might toss some turbinado in there to inspire some action. I was concerned about the expense of doing cherries this time of year, but it looks like that is going to be a nonissue for the time being. The flavor of it made think it might be pretty good as a peach lambic, if I went that direction, would it be worth throwing some apricots in to, since peaches don't tend to add a ton of flavor by themselves?
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Feb 8, 2015 04:34
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I thought tomorrow would be bottling day for the first all grain batch at my Father In law's, but it turns out: brew day instead, and bottling next week. I have no idea what I'm about to go make.
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Feb 8, 2015 04:35
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LaserWash posted:Show me pics of your brewery. I'll go first.  BCS control window left and Beersmith right  1V Herms BIAB. Herms not currently finished  BCS and wireless receiver  Stuff not being used. The boxes to the right hold specialty malts and ingredients, the blue barrels are old food storage barrels I use for holding bulk grain. The fermenters are full of cleaning liquids  Not pictured - my 3 fermentation fridges and keezer.
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Feb 8, 2015 05:35
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LaserWash posted:Show me pics of your brewery. I'll go first. Hey, someone has to lower the bar for the rest of everyone, so I volunteer as tribute.  I'm currently doing a grains (BIAB) + extract brewing of a Pale Ale recipe that's supposed to be a Sierra Nevada Pale Ale clone. It looks pretty dark in the fermenter though, so I probably hosed it up a bit, but I'm sure it will taste alright anyways. I'm just doing small 5L batches (~1.5 gallons) to try and learn this thing a bit more. Fun times.
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Feb 8, 2015 10:56
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Bag of Sun Chips posted:How much oxygen do PTE plastic carboys let in? I hate glass carboys with a passion - I have a sour that I'll age for a few years and it's in my only glass carboy, but I definitely planned on doing the rest of my extended aging on Better Bottles. *opens up my little book* I'll post them all for you, can be good reference for future too!
I guess plastic carboy is the same as glass, it all depends on the seal around the hole. The litres given are an example, most carboys here are 23 or higher etc.
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Feb 8, 2015 11:32
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Speaking of better bottles, I heard there was an explosion(not really) at their factory... Something that shut down production for a few weeks. Any idea when we start to see better bottles back in stock at the lhbs?
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Feb 8, 2015 14:42
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Ah, gently caress, need to figure out a better way to do that.
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Feb 8, 2015 20:55
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Here's my hlt and mash tun. And some stout. E: here's the brew kettle with some pale ale. 
Nth Doctor fucked around with this message at 22:09 on Feb 8, 2015 |
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Feb 8, 2015 21:43
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My new 10gal HERMS system. Seen here while sparging an Irish Red today.
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Feb 8, 2015 22:53
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That's a pretty interesting idea. Did you secure the burners to the wire racks at all, or are they just placed there?
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Feb 8, 2015 23:16
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They're just placed there. I was originally going to secure them, but they don't move much even when I roll the rack around. Now that I figured out the little details like how much hotter the HLT has to be than the mash and how much extra water I need to account for the hoses and coil I'm really happy with the way it turned out and have been getting ~90% efficiency. It takes some attention to keep the temperatures dialed in but not enough that I want to spend the cash go to electric just yet. One thing I still need to do is replace that particle board holding the pumps with a nice piece of wood that's been sealed.
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Feb 9, 2015 14:49
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Oh look somebody built my dreams http://imgur.com/a/21AcK Meanwhile I'm out of CO2 so I can't keg a cider that has been siting around an alarmingly long time and my keezer still needs to be cleaned out.
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Feb 9, 2015 16:42
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Adult Sword Owner posted:Oh look somebody built my dreams That is loving awesome. I loved every one of those pics.
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Feb 9, 2015 20:08
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Want to make a Czech BoPils in the style of Budvar or PU. Is it a major faux pas to use the WLP835 Andechs lager strain for this recipe or is a lager yeast, a lager yeast?
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Feb 9, 2015 23:42
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j3rkstore posted:My new 10gal HERMS system. Seen here while sparging an Irish Red today. How much did this whole setup cost, if you don't mind my asking? I've been wanting to do some upgrades to my kit, but it seems like all of the HERMS plans I see are crazy expensive.
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Feb 10, 2015 00:24
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 This is me. I'm in brew-stand limbo; I know what the design will be, I need money and time to do it. But I have NG, 10gal AL pots (5gal HLT). It's a bit of a cluster gently caress but it makes alright beer.
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Feb 10, 2015 03:43
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LaserWash posted:Want to make a Czech BoPils in the style of Budvar or PU. Is it a major faux pas to use the WLP835 Andechs lager strain for this recipe or is a lager yeast, a lager yeast? I think just use whatever Lager yeast you're used to IMVHO. I found Wyeast Bohemian Pilsner quite good (WY2112 or something along those lines). Nice balance of malt and hop character. Alternatively get some yeast bay action going on their new Pils strain 
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Feb 10, 2015 14:07
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Hey folks, I don't want to be That guy, but am I the only one who hasn't recieved their secret Santa gift yet? Has anyone added blueberries to a sour? How were the results?
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Feb 10, 2015 14:41
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McSpergin posted:I think just use whatever Lager yeast you're used to IMVHO. I found Wyeast Bohemian Pilsner quite good (WY2112 or something along those lines). Nice balance of malt and hop character. Went ahead and ordered the WLP802 Budvar strain from Northern Brewer with the intent of buying the grains locally when I know the further details of my recipe. Two things: 1.) Bought half a pound of Saaz hops in a single package and planning on using about 5-6 ounces for the BoPils. How should I store the remainder of the hops if I want to make a Helles or some other German beer at a later time? I was thinking of taking a small freezer bag, pushing all the air out of it and then throwing it in the freezer. It would probably be in the freezer for about 2-3 months after that. (8 ounces of hops is just as expensive as 5-6 ounces, soooooooo.....) 2.) What kind of malt bill/hop scheduling would you guys do for a "hoppier" BoPils in the 45 IBU range? As far as malt, thinking of doing about 97% BoPils Floor Malt and then a touch of Caramel 10 or 20/Carpils to finish it off. Might also just go SMaSH and do all Pilsner/Saaz (aka: the old school way).
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Feb 10, 2015 14:51
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Marshmallow Blue posted:Has anyone added blueberries to a sour? How were the results? I haven't personally, but you'll want very flavorful berri8es if you can find them. the color and flavor contribution isn't very much, from what I'm told.
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Feb 10, 2015 15:02
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BLARGHLE posted:How much did this whole setup cost, if you don't mind my asking? I've been wanting to do some upgrades to my kit, but it seems like all of the HERMS plans I see are crazy expensive. According to MY SPREADSHEET, $2k. 
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Feb 10, 2015 15:21
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