I brewed today!

Sunfire96 said:
Just finished up an easy brown ale extract with steeping grains recipe. Currently at 75F, will pitch yeast once it's below 70F and ferment at 65F with S04. I kind of miss having transparent fermenters :D it's nice to see the yeast at work again. On the right is the extract Azacca pale I brewed on Friday
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Was leaving the spigot in that position on the pale intentional?
 
BarbarianBrewer said:
I hadn't noticed that until Craig mentioned it. Now I'm curious as to why one is up at 11:00 and the other down at 4:00?
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At first I looked to see what time I posted, and Annabritt responded, then I realized that you meant the orientation of the spigots as related to a clock...

What is the reason for the spigots being at different orientations @Sunfire96 ?
 
Craigerrr said:
At first I looked to see what time I posted, and Annabritt responded, then I realized that you meant the orientation of the spigots as related to a clock...

What is the reason for the spigots being at different orientations @Sunfire96 ?
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Because it doesn't matter which way they're oriented. What matters is that the internal pickup tube is oriented down and the spigot doesn't leak.

The head pressure formed by 3 gallons of beer is sufficient force to push the liquid through the pickup tube and up through the spigot. From there it travels over 3 ft down through tubing to the keg. The force created during the 3 ft drop is enough to start a gravity siphon from the pickup tube to the bottom of the tubing in the keg. By the time the fermenter is emptying, the gravity siphon will suck up any remaning liquid through the pickup tube.

Y'all pick some odd stuff to obsess about :D
 
Thanks for the explanation @Sunfire96. Now I can sleep tonight!
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Craigerrr said:
At first I looked to see what time I posted, and Annabritt responded, then I realized that you meant the orientation of the spigots as related to a clock...

What is the reason for the spigots being at different orientations @Sunfire96 ?
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Yeah, I guess I could have been a clearer on that.
 
We finally had some good weather coupled with a day off so a bag of grain from Christmas got tweeked with a pound of oat meal for a mutt english porter with Voss. I never brewed with brown malt which smelled really different than any porter I brewed before..challenger and fuggles finished it off...missed my OG by 2 points coming in at 1.050.

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As stated in another thread, I brewed today too. My brew is a Belgian pale ale by design, but a slightly elevated OG (1.058 actual vs 1.055 projected) might mean I end up with a Belgian IPA. Whatever it is classified as, it should turn out to be a tasty brew. The ounce of Czech Saaz hops made it smell fine.
 
Ward Chillington said:
We finally had some good weather coupled with a day off so a bag of grain from Christmas got tweeked with a pound of oat meal for a mutt english porter with Voss. I never brewed with brown malt which smelled really different than any porter I brewed before..challenger and fuggles finished it off...missed my OG by 2 points coming in at 1.050.

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I like that recipe. Please keep us posted.

I've become a firm believer in (Crisp) Brown Malt, especially for Porters. Crisp recommends using Brown Malt up to 5%, but I've used it to 10% and have really enjoyed the results. I get a nice toast character that is a clear step below the roastiness from Roasted Barley (Stout). And it pairs well with the chocolate and crystal malts.
 
Megary said:
I like that recipe. Please keep us posted.

I've become a firm believer in (Crisp) Brown Malt, especially for Porters. Crisp recommends using Brown Malt up to 5%, but I've used it to 10% and have really enjoyed the results. I get a nice toast character that is a clear step below the roastiness from Roasted Barley (Stout). And it pairs well with the chocolate and crystal malts.
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I use a bit in my best bitter and it's a hit
 
I just checked in on the yeast herd and they are working hard and smelling great! I

@Megary , there's an unlisted extra pound of rolled oats in there that got me another 10 points of SG if you want to give it a go. I'm hoping to get a little more than 5% out of the batch. I'll keep an eye out for the Crisp Brown next time I'm in the LHBS to check on the toast notes...since the sack came ground all as one, I didn't get the opportunity to taste it raw.
 
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