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Jacobey000 posted:Starting to think I have a problem. Can you post the recipe you used for the Kentucky Common? The style was mentioned in the thread a few pages back and I was intrigued, but I haven't been able to find a clear direction to go for a recipe googling around.
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Oct 1, 2013 13:34
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A friend linked me this kickstarter PicoBrew Zymatic. Looks like the first thought out all-grain brewing appliance. Chris White even endorses it. All the consumer brewing projects I've seen fall into two categories: -- Glorified extract boiler. An electric pot that boils water for you! Just wait until the 2x16 character LCD says "add extract" and pour in the $40 cans of beer juice to make your own delicious beer at home! -- Babby's first circuits. We figured out how to hook an Arduino UNO to an SSR and now you can make delicious beer at home. Give us money so we can buy and integrate an LCD screen so you can see the temperature. If we raise over $500,000 it will have wifi! I'm pleased that they've put a few years of work into it rather than trying to jump right from first prototype to production. I've spent $6,000 on my brewery which is more flexible and can brew larger batches but if this was around a couple of years ago I probably would be right on it. I still want to build myself a 1 gallon brewery more like this system. What I don't see is where a boil would take place. I see there are 4 chambers for hops that get filtered through and I can't imagine they boil with the grain still in there.
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Oct 1, 2013 14:11
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Edit: ^^ that looks awesome, though it'll take a lot of batches before that thing pays itself off. One of my favorite parts of this is that I can accumulate new gear over time, so right now I'm under $8 per pint. Still, with folks spending upwards of $5,000 for sculptures, I suppose it has a market! What do you do when you had more in your primary than you thought?  Here comes another pint+ of mead! (edit: hopefully) BrianBoitano fucked around with this message at 14:27 on Oct 1, 2013 |
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Oct 1, 2013 14:20
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CapnBry posted:What I don't see is where a boil would take place. I see there are 4 chambers for hops that get filtered through and I can't imagine they boil with the grain still in there. quote:Where does the boil happen? This is super cool, but part of building your own brewery is the ability to expand as you get more involved in the process, trading out smaller pots for bigger ones, getting bigger burners, etc. With this, if you ever want to go beyond 1 gallon batches, you have toss the whole thing and get all new equipment.
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Oct 1, 2013 15:13
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That's actually super interesting, I really want to experiment with that now. DMS is driven off at relatively low temperatures, right? I bet a DIPA that is pasteurized and "boiled" just slightly above alpha acid isomerization temperature would be amazing. Gently recirculate to ensure everything is mixed up but not so much that it drives off hop flavor and aromatic compounds. edit: I bet you could boil for like 10-15 minutes to pasteurize, add bittering hops at like 190F, and slowly lower the temperature over the course of an hour and continuously hop to get a full range of flavor and aroma. It would be like doing a mega hop stand instead of a boil. internet celebrity fucked around with this message at 15:28 on Oct 1, 2013 |
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Oct 1, 2013 15:22
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I've been slacking on my mead day mead so I finally racked onto the fruit last night. The Quality Control officer was present and quite fascinated by the fruit sludge plopping into the carboys and the swirling fluids during racking. With over 20 pounds of fruit I knew there wouldn't be room to put it all in one bucket so I mixed up all the fruit with a heaping teaspoon of pectic enzyme and stirred, mashed and blended with an immersion blender until all the big lumps were gone. Divided that evenly into the carboys and racked the base mead as evenly as I could. After that I pitched a packet of Lalvin 71B-1122 into each of them since the Sweet Mead hit its limit for alcohol tolerance. Brix was 9.6 and gravity around 1.002 but it still tasted fairly sweet. Hopefully the large headspace and cold fruit will keep it from overflowing the carboys.  e: Here's the fermentation progress:  Cpt.Wacky fucked around with this message at 16:36 on Oct 1, 2013 |
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Oct 1, 2013 16:18
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Midorka posted:Will I be able to use my STC1000 probe inside of my carboy without a thermowell? Will the bung still form a seal? I would rather not buy a thermowell, but if anyone can suggest one I'm all ears. I'm guessing it would be too much of a gap and you won't get a proper seal. Even if you did manage to, you wouldn't be able to get the probe to the center where you want it. I really like my thermowells and would suggest you pick one up, they are only $25 and they make me feel pretty comfortable with accurate temps. I suppose if you really wanted you might be able to make one, but really for that price I'd say just buy one. Here are a few things I do run into with the thermowells. First, if you are not able to chill your wort down to pitching temperature, you are going to not want to use the thermowell to start with. You'll likely get some massive swings in temperature before it starts leveling out as your freezer will stay on for quite awhile before the middle of your wort hits where you want. If I don't hit my target when chilling, I'll let the probe sit outside the well for the first day until I'm fairly sure the wort is within a couple degrees of where I want it. The second concern is that for whatever reason, whoever makes these uses very small stoppers. The top of the stopper is almost flush with the carboy lip once installed and it won't fit at all in my larger carboys. This isn't a huge deal, I just make sure I use at least one carboy it will fit in per freezer. It's easier to remove them by pulling on the airlock as you can't really get a hold of the stopper itself.
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Oct 1, 2013 16:38
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RagingBoner posted:So it recirculates very near boiling wort through everything except the grain. Seems like that might possibly damage a keg with rubber gaskets, and would also require some heavy-duty tubing to and from the keg. I'm curious about the whole not-boiling thing. I can see the alpha acid isomerization working, I can see DMS steaming off possibly, but I'd be concerned with no mechanical action knocking protein together to fall out of the wort. Maybe the pumping action does it. I wanted to brew this weekend anyway, maybe I'll test it out.
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Oct 1, 2013 16:43
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EnsignVix posted:I'm guessing it would be too much of a gap and you won't get a proper seal. Even if you did manage to, you wouldn't be able to get the probe to the center where you want it. I really like my thermowells and would suggest you pick one up, they are only $25 and they make me feel pretty comfortable with accurate temps. I suppose if you really wanted you might be able to make one, but really for that price I'd say just buy one. Thanks for the tips. Any recommendations on thermowells that will work with the STC1000 probe?
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Oct 1, 2013 16:51
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thomawesome posted:someone just handed me, fo' free, a cultivated and healthy yeast strain from Heady Topper. Can't wait to cultivate that poo poo. I brewed a pale ale a couple weeks ago with some my homebrew club buddy gave to me and it came out pretty good. Really unique fruit/esters even at ~68F. It reminds me of Belgian saison yeast almost. Also I'm brewing a saison with it this weekend to continue the experiment.
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Oct 1, 2013 17:42
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ieatsoap6 posted:Can you post the recipe you used for the Kentucky Common? The style was mentioned in the thread a few pages back and I was intrigued, but I haven't been able to find a clear direction to go for a recipe googling around. http://cobdavis.com/beer/2013/Bourbon%20County%20Common.html is my recipe. The instructions in the mash say to sour mash for 24h, but I did 18h to keep the sourness just this side of tart (a lot more mellow). I also suggest maybe sour mashing with just the base malt, the darker malts make the beer look like river dregs. Delicious, but just a strange "color" & "visual texture". I'm likely going to brew this again, but I'd keep the roasted malts in, kinda like the 'muddiness'. e: just noticed the mash schedule is STILL backwards, after editing it many many times. Jacobey000 fucked around with this message at 21:11 on Oct 1, 2013 |
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Oct 1, 2013 18:30
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wow I really want to try making that. It sounds phenomenal...just a clarification though: it is called Bourbon County Common but it is just oak aged, no actual bourbon, right?
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Oct 1, 2013 18:47
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ChiTownEddie posted:wow I really want to try making that. It sounds phenomenal...just a clarification though: it is called Bourbon County Common but it is just oak aged, no actual bourbon, right? Right, my thought on the name is simply because it's a "kentucky beer" with oak. You can also try it if you want, as you /are/ in town.
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Oct 1, 2013 21:12
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Chicago homebrewers: Anyone want some Centennial or Columbus hops? I bought a pound of each of last year's crop from hopsdirect that I never wound up using and don't think I will use in the foreseeable future. I'd trade 'em both for some homebrew or cash at your discretion. They've been in my freezer in the original 1lb bags (knowing hopsdirect though, there's probably about 20oz in each) since purchase. edit: These are pellets.
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Oct 1, 2013 21:33
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I wouldn't mind taking those off your hands. PM me what you're thinking for them!
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Oct 1, 2013 21:53
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Speaking of unopened hops, I have a pound of Belma I bought because it was cheap. Based on what I keep hearing about fruit flavors from it, I still haven't found anything to do with it. Any suggestions?
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Oct 1, 2013 22:58
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I would take some, the new vacuum sealer isn't gonna use itself.
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Oct 1, 2013 23:06
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Jacobey000 posted:http://cobdavis.com/beer/2013/Bourbon%20County%20Common.html is my recipe. The instructions in the mash say to sour mash for 24h, but I did 18h to keep the sourness just this side of tart (a lot more mellow). I also suggest maybe sour mashing with just the base malt, the darker malts make the beer look like river dregs. Delicious, but just a strange "color" & "visual texture". I'm likely going to brew this again, but I'd keep the roasted malts in, kinda like the 'muddiness'. Awesome, thanks! I've never done a sour mash, so this will be an adventure.
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Oct 1, 2013 23:34
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Jo3sh posted:Speaking of unopened hops, I have a pound of Belma I bought because it was cheap. Based on what I keep hearing about fruit flavors from it, I still haven't found anything to do with it. Any suggestions? I did a single-hop IPA with them that was wonderful. It was like strawberry cream Two-Hearted.
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Oct 1, 2013 23:37
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What was your hop schedule like?
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Oct 1, 2013 23:50
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I did an all Belma blonde ale that everybody seemed to love. I'm in a different city than my brewing notebook but I think I did an oz at 60 and .5 oz at 20, 10, 5 and flameout in a light 1.055 beer.
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Oct 2, 2013 01:04
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Jo3sh posted:What was your hop schedule like? Mine looks somewhat similar to Josh Wow's. http://www.brewtoad.com/recipes/friend-zone-ipa/ I actually used Belma as opposed to the hop listed in the recipe; brewtoad didn't have a Belma hop when I made the recipe. Note the massive dryhop. Belma isn't terribly aromatic so you really have to use a lot to get good results.
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Oct 2, 2013 01:38
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Mayor Poopenmayer posted:I've got the LDME on boiling right now What is this? Typo, regional thing, or some hybrid of physical states signalling the end of our small universe?
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Oct 2, 2013 02:02
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ChickenArise posted:What is this? Typo, regional thing, or some hybrid of physical states signalling the end of our small universe? Light Dry Malt Extract Must just be an Aussie thing
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Oct 2, 2013 02:37
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crazyfish posted:Josh Wow posted:OK, so I think I will make some kind of Belma blonde or pale ale as my batch after this next one (which is a Scottish 80/-) Thanks, guys!
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Oct 2, 2013 02:46
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Jo3sh posted:OK, so I think I will make some kind of Belma blonde or pale ale as my batch after this next one (which is a Scottish 80/-) No problem. I think the only commercial example I saw of a Belma hopped beer was a malt liquor that Founders did somewhat recently (draft only from what I remember). I think it was called Summer Sizzler.
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Oct 2, 2013 06:47
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crazyfish posted:No problem. I think the only commercial example I saw of a Belma hopped beer was a malt liquor that Founders did somewhat recently (draft only from what I remember). I think it was called Summer Sizzler. mmm... craft malt liquor. Anyone got a recipe for a colt 45 clone?
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Oct 2, 2013 07:02
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Paladine_PSoT posted:mmm... craft malt liquor. Anyone got a recipe for a colt 45 clone? I bet its something like 60% 6-row and 40% processed corn or even plain sugar, American lager yeast, no lagering period, just drink as soon as fermented and cold. Angry Grimace fucked around with this message at 08:31 on Oct 2, 2013 |
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Oct 2, 2013 08:28
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Paladine_PSoT posted:mmm... craft malt liquor. Anyone got a recipe for a colt 45 clone? A guy I know posted this on HBT and it actually turned out not too bad BribieG posted:Just bumping this old thread. Here in Australia we can't get Malt Liquor but we do import some of the 9% ABV headbanger lagers from the UK - I don't mind them occasionally. Apparently it was very smooth and had nice malty overtones Mayor Poopenmayer fucked around with this message at 12:28 on Oct 2, 2013 |
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Oct 2, 2013 12:24
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I'm thinking about making a smallish (~3gal) batch of beer to serve exclusively at the family Thanksgiving gathering this year. Since I've got 2 months left I should have plenty of time. Whats the most 'appropriate' thing to make for this time of year that would also be compatible with the Bud/Miller/Coors drinking set?
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Oct 2, 2013 14:08
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Sirotan posted:I'm thinking about making a smallish (~3gal) batch of beer to serve exclusively at the family Thanksgiving gathering this year. Since I've got 2 months left I should have plenty of time. Whats the most 'appropriate' thing to make for this time of year that would also be compatible with the Bud/Miller/Coors drinking set? Most BMC drinkers I know also love pumpkin and Christmas spiced ales so I would go with something along those lines. If you don't want to go for that, anything with low hop bitterness is usually a BMC crowd pleaser at my place. On a related note, has anyone ever mashed with a whole box of graham crackers? I'm thinking about doing it for a pumpkin beer to give it a good crackery pie crust character.
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Oct 2, 2013 14:14
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internet celebrity posted:Most BMC drinkers I know also love pumpkin and Christmas spiced ales so I would go with something along those lines. If you don't want to go for that, anything with low hop bitterness is usually a BMC crowd pleaser at my place. haha yes, i used a box of graham last time, and picked up a box of crumbs for this time. im also thinking of using real pumpkin in the boil (i probably cant fit in in my mash tun with other grains, we shall see) i did get a flavor of it, but by the time i bottled pretty much everything dropped. im adjusting my methods and process to see if i can keep it around. im doing it later today in fact
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Oct 2, 2013 14:23
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internet celebrity posted:On a related note, has anyone ever mashed with a whole box of graham crackers? I'm thinking about doing it for a pumpkin beer to give it a good crackery pie crust character. The more reliable way to get this would be to use graham cracker extract. http://capellaflavordrops.com/grahamcracker.aspx
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Oct 2, 2013 15:19
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Sirotan posted:I'm thinking about making a smallish (~3gal) batch of beer to serve exclusively at the family Thanksgiving gathering this year. Since I've got 2 months left I should have plenty of time. Whats the most 'appropriate' thing to make for this time of year that would also be compatible with the Bud/Miller/Coors drinking set? Cream ales are usually a good choice.
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Oct 2, 2013 15:26
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Roundboy posted:im also thinking of using real pumpkin in the boil (i probably cant fit in in my mash tun with other grains, we shall see) We made 4 pumpkin beers over the past year in my house. 1 with pumpkin in secondary, 2 with pumpkin in the boil, 1 with pumpkin in the mash. We're absolutely in love with the idea of using real pumpkin in pumpkin beer. I've seen no indication so far that adding pumpkin, at any stage, makes the beer better than it would have been if you added none at all (and usually causes horrible complications). I say this in general, not necessarily at you.
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Oct 2, 2013 16:13
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fullroundaction posted:We made 4 pumpkin beers over the past year in my house. 1 with pumpkin in secondary, 2 with pumpkin in the boil, 1 with pumpkin in the mash. We're absolutely in love with the idea of using real pumpkin in pumpkin beer. This is pretty much the consensus from everything I've read. Putting pumpkin in, at any step, only serves to up the gravity just a smidge, and gum up the works. It adds no discernable "pumpkin" flavor, and only allows you to call it a "true" pumpkin beer. I know in glued my mash all to hell when I made my pumpkin last month.
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Oct 2, 2013 16:17
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I used can pumpkin in the book last time,and I had a wonderful flavor going into primary,and it gradually left by the time I got to bottling. I came across a pie pumpkin,so i was going to give it a whirl,but I can see how this will stuck a mash. Really considering adding to a bag in the boil,the actual pumpkin should stick together better It does impart a flavor,but I do admit much of what we know as pumpkin flavoring is more finger,allspice,nutmeg,cloves etc. Especially in something like a pumking. Scheduled for after 1 pm today,I'm going to follow more closely the sugar additions and try and keep a bunch of pumpkin trub out of the carboy. I only ended up bottling 4 gallons,and put over 5 in the carboy. Again,just trying to get a good,repeatable recipe for a delicious beer under my belt.
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Oct 2, 2013 16:35
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I did a pumpkin beer last year with pumpkin during the boil and yeah, it just gummed everything up. This year's brew just used a bunch of spicing and while it's still carbonating, so far it doesn't taste discernably different.
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Oct 2, 2013 16:36
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I once added 15 pounds of roasted pumpkin to an old ale in the mash to see once and for all if I could get pumpkin flavor and the resulting beer had a noticeable squash flavor. Not pleasant.
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Oct 2, 2013 16:39
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Midorka posted:Cream ales are usually a good choice. Kolsch is also great for non-craft-beer people.
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Oct 2, 2013 19:06
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