What are you doing with homebrew today?

RoadRoach said:
Or worse yet, and though I hate to admit it, I'm subject to getting a 6 of Miller High Life. Craft beer has spoiled me, though. Also figured out that Miller gives me pretty nasty reflux, but the homebrew stuff doesn't. I REALLY need to know what the difference is. Combination of hops and addiitons for clarity?
Click to expand...

Just a WAG...maybe Miller's use of hop extract? I know they tweak it to remove the skunk precursors, which is why it doesn't skunk in the clear bottles. Maybe there's something else they put in that component that doesn't agree with you.
 
Last edited:
This is looking good. Pre-boil gravity hit 1.056 and was very nearly post boil target volume. Recipe estimate is 1.058, so should be darn close when I get it transferred to the fermenter and topped up.
MaxStout said:
Just a WAG...maybe Miller's use of hop extract? I know they tweak it to remove the skunk precursors, which is why it doesn't skunk in the clear bottles. Maybe there's something else they put in that component that doesn't agree with you.
Click to expand...
Possible, I dunno. All I know is that I was a died-in-the-wool Miller High Life (preferred Genuine Draft but they quit marketing it in the Southeast), and in my late 50's I started getting HORRIBLE re-flux after a couple beers. I just lived with it. Then I discovered home brewing (actually my step-son gave me a kit for Christmas a few years ago). Better beer, certainly some variation, for about the same price as a premium domestic. Hang on, the reflux went away too! BONUS!

Ennyhoo, the Old Speckled Hen clone hit 1.056 OG, right about where the recipe predicted and what I was hoping for. Getting my settings dialed in finally. In the fermenter now, waiting for me to pitch. It's slightly warm (70F) but apparently S-04 is good up to 78.8 according to the Fermentis website. Better pitch and put the collector back on it and get it capped off.
 
Transferring ginger Ninger keg priming 50g cane sugar
20221112_162304.jpg

1.008
20221112_165812.jpg
 
Would I do any harm to my beer & simple ciders if I would take them out of the cooler box this evening and leave them out on the counter and then bottle tomorrow?
Current day/night roughly 33/24 oC (91/75 F)
(cooler box temps will be sort of 31/26)
Reason to do so is that the sediment can settle nicely after moving them around
 
Zambezi Special said:
Would I do any harm to my beer & simple ciders if I would take them out of the cooler box this evening and leave them out on the counter and then bottle tomorrow?
Current day/night roughly 33/24 oC (91/75 F)
(cooler box temps will be sort of 31/26)
Reason to do so is that the sediment can settle nicely after moving them around
Click to expand...
Yup I'd do that slightly cooler than in the box and then you don't disturb the trub just before bottling.

Win win I rekon
 
MaxStout said:
Just a WAG...maybe Miller's use of hop extract? I know they tweak it to remove the skunk precursors, which is why it doesn't skunk in the clear bottles. Maybe there's something else they put in that component that doesn't agree with you.
Click to expand...

Max hit the nail on the head @RoadRoach ....best part of homebrew... You KNOW EXACTLY what's in the brew!
 
Zambezi Special said:
Would I do any harm to my beer & simple ciders if I would take them out of the cooler box this evening and leave them out on the counter and then bottle tomorrow?
Current day/night roughly 33/24 oC (91/75 F)
(cooler box temps will be sort of 31/26)
Reason to do so is that the sediment can settle nicely after moving them around
Click to expand...
Sounds like a good strategy to me. I just use a fermenter bin kept in a kitchen cupboard then transfer in same room so I aren't much help regarding the temperature side of your question. But I do have to lift out the fermenter on to my worktop which can be a little tricky when it is full to 5 gallons so I have learned to at least do this first. Then when I have finished faffing around preparing and/or being distracted it has had maybe a couple of hours to re-settle just in case I disturbed the sediment, which, has happened.
 
Store room day - having put two plasitc kegs in there yesterday that have given me problems before. One minor leak (resolved at least for the time being). I have empty sanitized mini-kegs to transfer to if it comes to that. Once bitten twice shy.

Fetched out a three month old Woodforde's Admiral Reserve (5.5%) - exactly same size and make of keg - none of the above problems with this one to date. Not tried this beer yet but so far been impressed with all from this brewery whether commercial or kits based on them. This is described as 'copper' by sight and the ranges fit with British Golden Ale. The idea of getting a camera again is starting to grow on me.
 
I picked up the grains to brew my Smooth Stout next Monday, my traditional brew day. Contrary to prior posts, I will be seasoning my water for this brew. On some other batch of APA/IPA, I’ll try the unseasoned, blank water approach.
 
Bottled Janet's Brown Ale today. First time bottling from the fermenter. Starting the flow was a bit of a challenge until I shortened the hose quite a bit. It was probably the larger diameter hose than the hose I use to transfer to the bottling bucket. I clamped the bottling wand to the table so I had both hands free to grab bottles, fill them and cover with a cap. I have a shop light shining from the left so I can easily see the beer level in the bottles as I fill them. Next step was dosing 5 ml of priming solution in each bottle. That was a bit of a pain. But if this method makes better beer then I'll keep doing it. Otherwise it's back to the bottling bucket.

Bottle from fermenter.jpg
 
BarbarianBrewer said:
Bottled Janet's Brown Ale today. First time bottling from the fermenter. Starting the flow was a bit of a challenge until I shortened the hose quite a bit. It was probably the larger diameter hose than the hose I use to transfer to the bottling bucket. I clamped the bottling wand to the table so I had both hands free to grab bottles, fill them and cover with a cap. I have a shop light shining from the left so I can easily see the beer level in the bottles as I fill them. Next step was dosing 5 ml of priming solution in each bottle. That was a bit of a pain. But if this method makes better beer then I'll keep doing it. Otherwise it's back to the bottling bucket.

View attachment 23045
Click to expand...
You could try dosing each bottle prior to filling, that’s what like to do. In my case, 24 bottles get primed, then each is filled directly from fermenter and capped/crimped. My system works for me, at least it does when I’m in stride.
 
BarbarianBrewer said:
Bottled Janet's Brown Ale today. First time bottling from the fermenter. Starting the flow was a bit of a challenge until I shortened the hose quite a bit. It was probably the larger diameter hose than the hose I use to transfer to the bottling bucket. I clamped the bottling wand to the table so I had both hands free to grab bottles, fill them and cover with a cap. I have a shop light shining from the left so I can easily see the beer level in the bottles as I fill them. Next step was dosing 5 ml of priming solution in each bottle. That was a bit of a pain. But if this method makes better beer then I'll keep doing it. Otherwise it's back to the bottling bucket.

View attachment 23045
Click to expand...
How did you handle the dry hop? Did you like what you bottled?
 
You must log in or register to reply here.
Copyright © 2007-2024 Brewer's Friend, Inc. - Send Feedback - Terms - RSS Feed - Do Not Sell or Share My Personal Information

Back
Top