What are you doing with homebrew today?

With loose hops in a fermenter, I will use a hops bag over the outlet end of my transfer tube to capture hops debris, keeping that out of my bottles.
 
Zambezi Special said:
Drinking a glass of Voss cider. Only made 4 bottles.
Was disappointed in the first one and thought it had to be the lower temperatures we have been having.
But now I don't think so. It just needed longer in the fridge. And I actually know that. And still.....

Also checked on my saison.
It's definitely been fermenting as the refractometer reading is much lower than initially.
After correction, I should be sitting at an FG of 1.002!
But it wasn't the best of samples, so won't be bottling yet. Just wanted to onow if it was actually fermenting.

One thing: it is sitting on a boatload of hops. Should I angle the fermenter a couple days before bottling to get them away from the spigot? Or syphoning to bottling bucket (which I am not keen on)?
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Cold crashing will help settle everything in the fermenter
 
Do you have a picture, Herm?
And yeah, I normally angle, but this is real lot. Due to low aa hops as bittering hop
I still got a week or so to make up my mind. I should have left some of the trub in the kettle. But that's for next time
 
Zambezi Special said:
Do you have a picture, Herm?
And yeah, I normally angle, but this is real lot. Due to low aa hops as bittering hop
I still got a week or so to make up my mind. I should have left some of the trub in the kettle. But that's for next time
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I do not, but I could stage a photo for you, Zambesi.
 
Zambezi Special said:
Also checked on my saison.
It's definitely been fermenting as the refractometer reading is much lower than initially.
After correction, I should be sitting at an FG of 1.002!
But it wasn't the best of samples, so won't be bottling yet. Just wanted to know if it was actually fermenting.
Click to expand...

Redone the refractometer this morning. The sample settled out nicely and gave a proper straight line on the refractometer (unlike yesterday). And the temp was close to ideal at 19 oC.
After correction I'm sitting at an SG of 1.012
Since it's a saison, we still got a little while to go
 
Mashing in on the Swartzbier
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Hitting a higher saccarafication rest to begin with today instead of step mash sacrilege I know.

Also mashing in the dark grains I had a bit of Thomas Fawcett roasted barley 70g that's in as well.
 
I've been emptying lager bottles by drinking them. Now removing the labels and wondering how I can get another fermenter in my cooler box.

Also thinking of making a cider (packs of apple juice) with saison yeast :rolleyes:
 
FG on ginger beer 1.012 this sample tastes so promising.
It's got that tongue tingling gum tingling prickly sorta ginger thing but in a good way.
And it's not thin the sweetness is still there that high mash temp I rekon and the 50g 60 min ginger boil additions has turned this Sasion into a good beer. Some carbonation and some froth on top and this beer will be singing:).
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oh actually this reads 2 points low this finishing hydrometer so that's 1.014
 
I would really like tobtry some of that gingery saison!
Keep us posted and I may just make a batch

I'm working on my Q2 syla. Well, sort of syla (sos)
I'm going to call it "SOS - Gimme Strength" :D
 
Watching my fermenter, holding at 70 F. Smells super. The Krausen is rocking away. For those freaking out at 70 F, I want some good esters in this bitter.
 
Josh Hughes said:
Watching my fermenter, holding at 70 F. Smells super. The Krausen is rocking away. For those freaking out at 70 F, I want some good esters in this bitter.
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What yeast did you use? I just used WY1318 in a bitter and I didn’t get much English estery flavor. I kept fermentation in the mid-upper 60’s so there’s that. Pushing into the low 70’s seems like the smart play to develop some of those awesome esters. Good luck, keep us posted.
 
Megary said:
What yeast did you use? I just used WY1318 in a bitter and I didn’t get much English estery flavor. I kept fermentation in the mid-upper 60’s so there’s that. Pushing into the low 70’s seems like the smart play to develop some of those awesome esters. Good luck, keep us posted.
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That’s actually what yeast I’m using. Been 70-71 since a pitch at 68 yesterday.
 
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