What are you doing with homebrew today?

BarbarianBrewer said:
I brewed a Belgian Porter on Sunday and got greedy and pushed the limits of my fermenter leaving only 10% headspace. This is usually fine for a 1.060 brew. However, this is the first time using CrossMyLoof Belgian yeast. It has a temperature range of 59-82F (15-28C) so I targeted 75F (24C) because I wanted to generate some esters. I checked the next morning and found no airlock activity. I checked again a few hours later and found this! Holy Cow that yeast is a beast!

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I switched to a blow-off tube. But the force was so great it kept blowing the stopper out! So, I dropped the ambient temp quite a bit to slow down the fermentation down and had to go open top until it kreuzen subsided enough to go back to a blow-off. I have a cheap security camera for the front porch (to discourage porch pirates) that I had taken down to replace the batteries. So, I decided to put that inside the fermentation chamber to monitor the situation and clean up the overflow as needed. Below is one of the pictures from the camera. It was really useful to know when I needed to cleanup without having to open the chest freezer lid repeatedly, which

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Woohoo look at that thing go wow.
Wish you did a youtube vid man.
 
Cleaned keg and transferred most of my dunkel….most because I got serious foaming and it has to settle before I can transfer the rest. My primitive technique sometimes bites me. On a good note it really tasted good.
 
Trialben said:
Woohoo look at that thing go wow.
Wish you did a youtube vid man.
Click to expand...

I was actually thinking that, if I filmed it with a green or red light on it, it would look like an alien creature from a 70's era monster movie or TV series like Dr. Who.

I'm just glad I'm working from home. If not I would have come home to a real mess!
 
Someone will have to explain the whole seafood beer thing. lol. i havent had an opportunity to try one.

Got my first bubbles and did my first Trub Dump from the Conical this morning. Came out in a slow drizzle, then bahwoosh, like a commercial toilet! Had to be quick on the lever.
 
Dumped the trub from the catalyst today. 10 days in, WLP800 has my Czech Pale at predicted FG and today the krausen finally dropped. Cleaned/sanitzed the collection jar, filled it from the sample valve(trying to minimize O2 exposure) and screwed it back on. Already filling up with what looks like nice clean yeast...maybe I set up the wrong fermenter with the cooling coil.

Probably need to figure someting out for this one too.
 
Got another busy weekend coming up. Gotta bottle the LA Mud Puddle and transfer a batch of Pear wine to secondary. Now, what to brew next,..... I got Notty, I got Saf05, and I got Saf33 that need something to do. The Nottingham is about 4 weeks old under a bit of my oatmeal stout. Still looks gorgeous white in all that dark beer, though. Probably should use it first. Anyone got a favorite that uses Notty with an IBU around 35-45? Trying to push my bitterness tolerance up a little bit at a time. I know I'm missing out on some great brews by being so picky about bitterness.
 
Just kegged my Black IPA. Now cleanup.
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RoadRoach said:
Got another busy weekend coming up. Gotta bottle the LA Mud Puddle and transfer a batch of Pear wine to secondary. Now, what to brew next,..... I got Notty, I got Saf05, and I got Saf33 that need something to do. The Nottingham is about 4 weeks old under a bit of my oatmeal stout. Still looks gorgeous white in all that dark beer, though. Probably should use it first. Anyone got a favorite that uses Notty with an IBU around 35-45? Trying to push my bitterness tolerance up a little bit at a time. I know I'm missing out on some great brews by being so picky about bitterness.
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Can't help ya mate I'm a bitter b@stard:D.

Remember IBUs are a perception thing.
Honestly though i don't brew much beer above 50ibus.
I understand when a beer is too bitter it's less enjoyable.
Now a better thing to focus on when designing a recipie is the BU to GU ratio bittering units to gravity units.
Something to explore ;)
 
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