Drue_Down Posted July 19, 2012 Share Posted July 19, 2012 Brewing beer. I’ve brewed 4 batches of beer now all from pre-made kits. I just picked up the ingredients to do a partial grain kit using some ingredients from some popular home brewing message boards. I’m going to “brew in a bag” the grains and make another 5 gallon batch. By next week I’ll have brewed 25 gallons of beer. It’s a lot of fun! http://blog.adam-jackson.net/ scroll down past the pigs Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 19, 2012 Share Posted July 19, 2012 Nice set up. You appear to be drawing a hell of a lot of protein into fermenter. Are you doing any form of whirlpool? Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted July 19, 2012 Share Posted July 19, 2012 bitch, im not adam jackson (LUGR is) Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 19, 2012 Share Posted July 19, 2012 My lord. I was just trying to be helpful. Carry on. Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted July 19, 2012 Share Posted July 19, 2012 stay snitching 1984 Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 19, 2012 Share Posted July 19, 2012 Anyway. Last Thursday I laid down a French Golden Ale, got some hops sent over, and got one of the universities to propagate a French yeast strain for me. She's moving slowly, but should still see full attenuation - started at 1085 so I'm looking for around an 8.5% brew. It will have that floral bitterness that you'd expect from a Belgian. I'm going to finish primary, and then send her to a French oak barrel for conditioning, then bottle condition with a possible repitch. How are your brews going redeye? Hopefully now people can log in again we're up for some updates! Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 20, 2012 Share Posted July 20, 2012 culinary school and the job have my time tied up bad these days, getting 5 hours of sleep most nights, with very small break between... :-/ However, brewed a kit of california syrah a few months ago, it's already delicious, but I don't know the percent because the wifey ran teh high-dro-meter through the dishwasher for some reason and it cracked. next brew is going to be a 90 minute ipa, got the recipe if you want to chat about it, lol. Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 20, 2012 Share Posted July 20, 2012 Ugh. My second brewer just broke my hydrometer today. Get used to purchasing them regularly! Always up for beer talk. What hops are you using, and what is your addition schedule? What grain bill are you using? Fuck, I love beer. Also, good to hear that the new job is working out mate, and school as well. Very awesome of you. Quote Link to comment Share on other sites More sharing options...
dwel Posted July 20, 2012 Share Posted July 20, 2012 My last batch turned out like shit.. I'm having a hard time keeping the carboys and bottles below 80 while fermenting. Last time I checked, it was 84 in my beer closet.... wacksauce Quote Link to comment Share on other sites More sharing options...
eviltrailer77 Posted July 20, 2012 Share Posted July 20, 2012 Running in to the same problem, record heat almost every day this summer 105 and up. I'm not forking out the $ to chill the whole house to 75, so unless I build a chiller box* I'm on hold till fall. *like this: http://www.olderascal.com/?page_id=18 Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 20, 2012 Share Posted July 20, 2012 That's a clever idea. My problem is in reverse, as it's about 2degC here right now (it's 5am) and I'm trying to push through the high grav Golden Ale. The trials of a brewer, eh! If you can't get that temperature down, you're best to hold off. Otherwise your beer will taste like nail polish! Quote Link to comment Share on other sites More sharing options...
dwel Posted July 20, 2012 Share Posted July 20, 2012 That's a clever idea. My problem is in reverse, as it's about 2degC here right now (it's 5am) and I'm trying to push through the high grav Golden Ale. The trials of a brewer, eh! If you can't get that temperature down, you're best to hold off. Otherwise your beer will taste like nail polish! Very true.. this has been the trouble I've had for a while now...especially cause I live in AZ. Here is what I'm going to try: https://www.cool-brewing.com/Home.aspx seems to be an inexpensive way to fix the ferment temp issue. Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 21, 2012 Share Posted July 21, 2012 I threw some DAP at the French Golden Ale this morning. Haha. Odd how different our problems are. That ferment bag seems like a good option. For fifty five dollars, you can't really go wrong. But, it's just a bag that you put ice into... you'll have to be constantly checking temps. Quote Link to comment Share on other sites More sharing options...
silent bob Posted July 21, 2012 Share Posted July 21, 2012 i would like to make some myself Quote Link to comment Share on other sites More sharing options...
+plus+ Posted July 24, 2012 Share Posted July 24, 2012 This might be a really stupid question but just for grins, anyone ever throw in a weed nug with the hops? Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 24, 2012 Share Posted July 24, 2012 I haven't smoked in years, but my a friend asked me to brew something up for his birthday. Put 10G of bush bud in at flame out. If I recall correctly, a couple of nuggets at start of boil. I'm not right up on the isomerisation temperatures of marijuana though. But I wouldn't have thought we were achieving full extract. If you want it to smell like marijuana, I'd dry hop it. If you want it to get you stoned, I'd look into the isomerisation points. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 25, 2012 Share Posted July 25, 2012 THC isn't water soluble, it is fat soluble... nuff said? That's why in order to get a buzz from eating it, it has to be cooked into an oil or butter form first. Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted July 25, 2012 Share Posted July 25, 2012 No drug talk Quote Link to comment Share on other sites More sharing options...
eviltrailer77 Posted July 26, 2012 Share Posted July 26, 2012 So I was going to be done brewing until the weather was more conducive to fermentation. But I came up with a really super high tech solution. Put the fermenter in a Rubber maid tub with about 4 inches of water in it and a clip on desk fan blowing on the water. Stable-ish in the low to mid 60's. Might be as cool as the cooler box I was looking at but it works. @ redeyedanimal: it's also soluble in ethanol, just sayn. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 26, 2012 Share Posted July 26, 2012 hm.... touche good sir. touche. Quote Link to comment Share on other sites More sharing options...
dwel Posted July 26, 2012 Share Posted July 26, 2012 So I was going to be done brewing until the weather was more conducive to fermentation. But I came up with a really super high tech solution. Put the fermenter in a Rubber maid tub with about 4 inches of water in it and a clip on desk fan blowing on the water. Stable-ish in the low to mid 60's. Might be as cool as the cooler box I was looking at but it works. @ redeyedanimal: it's also soluble in ethanol, just sayn. You could go one step further and add a small aquarium pump to the mix. Pump the water over the sides of the carboy and have your desk fan aimed at the sidewalls of your carboy. Instant swamp cooler. http://www.homebrewtalk.com/f39/swamp-cooler-199965/ Search the terms "swamp cooler" on the HBT forum for a million different ways to make one. Quote Link to comment Share on other sites More sharing options...
eviltrailer77 Posted July 26, 2012 Share Posted July 26, 2012 Yeah, see this solution was right in my price range of $0. It was all shit I already had laying around. Homebrew talk is a great resource for all thingS homebrew, but I can't look around too long or I start getting expensive ideas. Quote Link to comment Share on other sites More sharing options...
dwel Posted July 31, 2012 Share Posted July 31, 2012 Yeah, see this solution was right in my price range of $0. It was all shit I already had laying around. Homebrew talk is a great resource for all thingS homebrew, but I can't look around too long or I start getting expensive ideas. Yea, I would avoid the DIY section for sure than. I go in there thinking I want to modify a cooler, and leave wanting to build a 3 keg RIMS setup. Quote Link to comment Share on other sites More sharing options...
Guest Posted October 18, 2013 Share Posted October 18, 2013 From last wknd. To be continued this wknd. Quote Link to comment Share on other sites More sharing options...
theprotester Posted October 20, 2013 Share Posted October 20, 2013 Updates?! Quote Link to comment Share on other sites More sharing options...
Guest Posted October 21, 2013 Share Posted October 21, 2013 My partner moved the beer into the fermenter before I got there. Has a really nice red color. Couldn't get a decent pic of it. We started a second batch yesterday. Got a Specific Gravity in the 1.050s which I guess is pretty good for an IPA ? The records of his previous brews ( including last weeks) have mostly been in the 1.030s. Stoked. All that soap scum can't be good around the beer…. :( Quote Link to comment Share on other sites More sharing options...
theprotester Posted October 21, 2013 Share Posted October 21, 2013 What FG are you aiming for? 1050 is low, 1058 is the bottom end of spec for an AIPA. What temp are you mashing in at? Quote Link to comment Share on other sites More sharing options...
theprotester Posted October 21, 2013 Share Posted October 21, 2013 A 1030 even with decent attenuation will struggle to nudge 3%ABV (or 6 proof) Quote Link to comment Share on other sites More sharing options...
Guest Posted October 21, 2013 Share Posted October 21, 2013 I don't have the notes w me here but I believe 66 Celsius Too low?? Quote Link to comment Share on other sites More sharing options...
Guest Posted October 21, 2013 Share Posted October 21, 2013 Know what, scratch that. I'm not certain that was the temp. I'll let ya know when I can get a look at the notes. Quote Link to comment Share on other sites More sharing options...
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