Jumping back in!

J A · Monday at 4:50 PM

Hi guys!
I haven't been here for a while so I'm really out of the loop.

I quit brewing for a while after covid and the oppressive heat around here made it hard to schedule brewing and miserable to work in the garage space. I'm working through my brewhouse to get a batch or two going soon and I figured it'd be nice to check in.

I see that there are plenty of familiar names still active - @Yooper , of course and @jmcnamara, @Ward Chillington , @Nosybear, @Ozarks Mountain Brewery among many others that I interacted with a lot.

I'll poke around over the next few days and see if I can catch up a little.

Ward Chillington · Monday at 4:56 PM

Hey BUDDY! Great to see ya back in the clubhouse! I'm still making your stout!

J A · Monday at 5:00 PM

Ward Chillington said:
Hey BUDDY! Great to see ya back in the clubhouse! I'm still making your stout!

Nice!...I'm hoping to blow out a couple of quickie batches for an upcoming party and that's likely to be one of them.

Ward Chillington · Monday at 5:15 PM

J A said:
Nice!...I'm hoping to blow out a couple of quickie batches for an upcoming party and that's likely to be one of them.

I've done it with Kveik...Imperial's A44..quick turn and clean

J A · Monday at 6:14 PM

Ward Chillington said:
I've done it with Kveik...Imperial's A44..quick turn and clean

I like the idea of the quick turnaround but the "clean" Kveik flavor is one that I don't like very much. I'm not sure what it is and I admit that I haven't have a lot of beers brewed with those yeasts but I get a little something that doesn't sit well on my palate. With a dry stout, the roast and maltiness should overpower esters but I'm leery. Good ol' S-04 or Notty can do it fast and clean with predictable flavors as long as the temps are in the right range. Sometimes, they'll blow up a little too quick and start to floc out before fully attenuated. Rousing or even re-krausening can lower it nicely but that can add a few days to the process. If it goes all the way like it should, 3-4 days is enough for full attenuation. That makes a 1 week kettle to keg possible. I'll have to see how quickly I can get my brewhouse up and running. Fortunately weather is cold so I can run carboys and heat pads and won't have to get my big fermenters set up yet.

Zambi · Monday at 7:20 PM

Welcome back

Donoroto · Monday at 10:47 PM

J A said:
Hi guys!
I haven't been here for a while so I'm really out of the loop. I quit brewing for a while after covid and the oppressive heat around here made it hard to schedule brewing and miserable to work in the garage space. I'm working through my brewhouse to get a batch or two going soon and I figured it'd be nice to check in.

I see that there are plenty of familiar names still active - @Yooper , of course and @jmcnamara, @Ward Chillington , @Nosybear, @Ozarks Mountain Brewery among many others that I interacted with a lot.

I'll poke around over the next few days and see if I can catch up a little.

Good to see you back. Nosybear hasn’t been around in a while though.