What are you doing with homebrew today?

Well kegged a PreProhibtion Lager and cleaned the conical today. Going to be dealing with what's currently in the pipeline for a bit...I have 8 cornies(7 for beer one for soda). Right now, 2 have beer naturally carbing in the kegs, 3 are in the keezer(2 on tap, one carbing up on gas). I also have beer in 3 fermenters right now...need to empty a keg or two before I brew anything else. Of course I'm working on a dry stout recipe...
 
It should be...just remember...you're making biomass...not beer....is it getting oxygen?
 
Ward Chillington said:
It should be...just remember...you're making biomass...not beer....is it getting oxygen?
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Well not now. It did. I used a sanitized empty water jug and shook the shit out of it and shook it periodically. I opened it to let out co2 multiple times as well. Looks like I got decent yeast growth. As long as I got some I’m happy. Probably didn’t need a starter to begin with. Calculator said so, the email from imperial said I didn’t unless I was worried
 
Making a starter for BE-256 yeast wanna keep some of this.
20220415_130924.jpg

48hrs should be plenty Josh just depends how cold your running it at.
 
Josh Hughes said:
Mid 40s in my garage. Ill let it warm up today. Hope to pitch it around 48-50 hours after I made it.
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I'll be pitching that one I did above tomorrow arvo active ill leave 500ml to keep for next batch and let that ferment out.

Many ways to go about it.
50 hours should give enough time to decant the supernatant I'd you want.

I personally have no dramas pitching the lot if need be.
 
We’ll buddy must have caught the squirts from @Trialben :(
I may use it and brew. If I decanted and put the yeast in a jar I assume I just treat it like slurry and use in a week or 2?
 
Josh Hughes said:
Moved my starter to a colder area. Made the starter yesterday. 48 hours isn’t a problem right?
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Could safely be even longer. Like leaving beer in the fermenter for an extra week, no harm.
 
I may pour off most of the liquid and put the rest in a jar and save for the make up brew day. I really would have an overflowing pipeline if I brewed with it plus the make up brew day.
 
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I just bottled my latest batch of Azacca Pale Ale. The dry hops charge of Azacca (42 grams) and El Dorado (14 grams) soaked up so much that I was left without any representative sample. Except for the last bottle, it all went in clear. It smelled good, so hopefully I am rewarded with good beer. I’ll check a bottle maybe next weekend.
 
Josh Hughes said:
We’ll buddy must have caught the squirts from @Trialben :(
I may use it and brew. If I decanted and put the yeast in a jar I assume I just treat it like slurry and use in a week or 2?
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Yeah slurry I put as 50% viable when its mixed up with all thar trub.

My starter yeast straight up if it's nice and clean I put it as 100% viable and reduce /month 10% from there.
So 100billion/ml of yeast volume.

Starter is done probably 12hrs ish
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I can tell you already:
It is not going smooth.
Making changes on the fly
Not getting gravity. Grains not sweet, so for now I am blaming the age of the grains
 
Zambezi Special said:
I can tell you already:
It is not going smooth.
Making changes on the fly
Not getting gravity. Grains not sweet, so for now I am blaming the age of the grains
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Oh no well atleast you can measure your gravity I broke my hydrometer today :(.

All I can say is check mash temp give the grains good stir while your at it and extend the mash by maybe half hour and raise the temp to around 70c .

The mill size looked good

Stick in there it'll be beer:)
 
I'll get there.
Mash is done
Will not get my volume, so delayed hop additions and increased sugar somewhat to prevent the beer from being to bitter.
Didn't calculate it through, just winging it.
Yes, it will be beer ;)
Also cleaned the smaller fermenter as less than 10 litres in a 30 litre fermenter seems a bit off
 
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