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Just kegged My Helles, beautiful and clear
What are you doing with homebrew today?
- Thread starter BOB357
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Ordered hops in the Yakima Valley flash sale and checking on fermentations. Someone misheard me at dinner last night and thought I said I was making a boisterous stout...guess I've got the name for my oyster stout 
Awesome name for one! I bet it turns out great.Ordered hops in the Yakima Valley flash sale and checking on fermentations. Someone misheard me at dinner last night and thought I said I was making a boisterous stout...guess I've got the name for my oyster stout
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heating up the mash for Yooper's Oatmeal Stout
Boysterous Stout?thought I said I was making a boisterous stout...guess I've got the name for my oyster stout
Yep you got it!
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As a result of earlier questions about my (brewing) efficiency I decided to bite the bullet and splash out on a new Mash Tun - one bigger than my current home made job. It comes ready to go - except for a bazooka I think I will change over to a larger snake style, probably an Anaconda this time. Americans out there will probably recognise this as a Rubbermaid cooler? Break out the Gatorade....
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actually that went so well yesterday was a double brew day, brewed a English ale also, I even cleaned up and was in bed by 10pm
Dry hopped and added a spunding valve to the pale ale that might be an IPA on accident lol. And pulled some more of the Boysterous stout to sample...I can't wait until it's chilled and carbed cuz it's so tasty!
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Great news, I have been wondering about the effects of basically putting meat in your wort!!
Brewers have been doing it for over a hundred years
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Double checking my recipe before sending over a grain order to lhbs Windsor. Going to brew another batch of Azacca pale ale tomorrow.
Making a starter from saison yeast havnt used it for 5 months last batch was passionfruit Saison.
I'm thinking of doing a double batch brew day one half will be no chilled into the kegmenter with maybe an ale yeast and other half will be no chilled overnight in kettle than racked to fermentersaurus with no temp control.
Thinking I'll transfer maybe at 40mins into kegmenter then add ginger and lafir lime to wort to no chill in kettle.
I'll be able to add flameout hops to kegmenter.
Oh that's if this yeast kicks of which it will.
Last time I did a double batch I made the mistake of leaving my wort around for spoilage this time yeasts going in next morning once both are at their pitching temps.
I'm thinking of doing a double batch brew day one half will be no chilled into the kegmenter with maybe an ale yeast and other half will be no chilled overnight in kettle than racked to fermentersaurus with no temp control.
Thinking I'll transfer maybe at 40mins into kegmenter then add ginger and lafir lime to wort to no chill in kettle.
I'll be able to add flameout hops to kegmenter.
Oh that's if this yeast kicks of which it will
.Last time I did a double batch I made the mistake of leaving my wort around for spoilage this time yeasts going in next morning once both are at their pitching temps
.
I reworked my Azacca pale ale recipe just a bit. Using the same grain bill as last time, but with changes to hops and yeast. To keep my IBU’s between 45 and 50, I doubled the 60 minute Magnum addition, subbed out Citra and Mosaic for El Dorado at 15 minutes, and removed Azacca from boil additions. I will add Azacca and El Dorado at flameout, then let that hang for 20 minutes. For a dry hops addition 4 days before packaging, I’ll add 42 grams Azacca and 14 grams El Dorado. A total of 95 grams of hops going into this batch, about 26 grams more than previous iteration. I want more hops aroma and flavor from this batch!
As for yeast, I switched from WLP090 to WLP001 just because - I don’t have time or DME to make a starter, and lhbs was out of San Diego Super Yeast, so Chico Strain it is. I’ll be brewing on Monday morning.
As for yeast, I switched from WLP090 to WLP001 just because - I don’t have time or DME to make a starter, and lhbs was out of San Diego Super Yeast, so Chico Strain it is. I’ll be brewing on Monday morning.
Added some co2 to my stout. It was filled up pretty close to the gas dip. Well some beer got in my regulator. So I ruined a regulator today for home brew. His was one I simply used to purge and clean lines. The gauge hasn’t worked in a while anyway.
I want to say you can disassemble and dry out a regulator? But maybe that depends on the manufacturer. Heard about one of the Homebrew Happy Hour guys needing to do that once upon a time
Maybe so. I’ll give it a look. I need another one anyway because of the dial. Be good to have a backup. My dumbass could see the beer getting close since I transferred the traditional way on this one.
