What are you doing with homebrew today?

The hands!
I was working on a different device last night, and had to change my password. I guess in doing so, other account parameters changed. But I got myself back just now.

As for homebrew, I am getting prepped for my brew day - brewing up Deschutes Fresh Squeezed IPA. There will be dry hops added!
 
Monitoring temps on 2 fermentations: American Amber and an IPA. Made plans to brew with a friend in a couple of weeks, which will be a first for me. All of my brews have been solo so far. Also found out that one of my coworkers not only homebrews, but has a 3 keg kegerator :eek: I've been clearly hanging out with the wrong work people lol :D
 
Monitoring fermentation of Fresh Squeezed IPA, as well as CD’s Cider. On the cider, we did the super simple, loose lid covering instead of an airlock. Things are looking and smelling good.
 
Realizing that my plan to brew on Friday will require me to package the MannPee this week and free up a fermenter!
 
Realizing that maybe Voss Kveik might not be for me. The Janet’s Brown Ale that I brewed with it has never cleared, leaving a murky brew with an edge. The Amber Ale that I brewed with it has stalled at 1.017, and it too is murky. I tasted a little sample while doing a refractometer reading, and it did not taste like the brew I have made 4 times previously. I’ll try it again tonight. If it tastes funky, it could be my first dumper before even getting to the bottle.
 
Herm_brews said:
Realizing that maybe Voss Kveik might not be for me. The Janet’s Brown Ale that I brewed with it has never cleared, leaving a murky brew with an edge. The Amber Ale that I brewed with it has stalled at 1.017, and it too is murky. I tasted a little sample while doing a refractometer reading, and it did not taste like the brew I have made 4 times previously. I’ll try it again tonight. If it tastes funky, it could be my first dumper before even getting to the bottle.
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Sorry to hear that :/ you never know what it'll turn into in the bottle, it may mellow out. I've not been impressed with Voss myself. I made a citrusy blonde with it that was nice the first few days, but the last bottles were too funky and had lost the hop aroma
 
Letting Al’s pee warm up a little today :D
Will clean some bottles for the Milk stout, won’t get it bottled for a few days though. It’s a batch I’m giving most of it to a few friends so not kegging it.
 
Herm_brews said:
Realizing that maybe Voss Kveik might not be for me. The Janet’s Brown Ale that I brewed with it has never cleared, leaving a murky brew with an edge. The Amber Ale that I brewed with it has stalled at 1.017, and it too is murky. I tasted a little sample while doing a refractometer reading, and it did not taste like the brew I have made 4 times previously. I’ll try it again tonight. If it tastes funky, it could be my first dumper before even getting to the bottle.
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Sunfire96 said:
Sorry to hear that :/ you never know what it'll turn into in the bottle, it may mellow out. I've not been impressed with Voss myself. I made a citrusy blonde with it that was nice the first few days, but the last bottles were too funky and had lost the hop aroma
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My only experience with bottling a batch fermented with VOSS was a coffee porter.
I was not happy with it after a few weeks of bottle conditioning, the fruity esters did not work with the style.
The batch was brewed in July, and the majority of it was set aside for the winter season.
I was very happy with it several months later, the esters were gone, it tasted just like it should.
Maybe if you set the Janet's aside for a couple of months it will mature into the beer you expected.
This yeast definitely has its advantages and disadvantages for sure, I think that the real advantages come in when you are kegging your heavily hopped brews. I typically use it in hazies that go from grain to glass in 7ish days.
 
There is a six pack of Janet’s Brown Ale left. At room temperature, the beer looks semi-clear (through the bottle), but it gets cloudy/murky after refrigeration. I will put that sixer away for a few months, and see what happens. As for the Amber Ale, I’d hate to dump it, but I don’t like what I tasted last night.
 
Beers definitely change over time, darker beers more so. IF you have the room, the bottles and energy to bottle it, store the Amber for 3 months and then try one. If it isn't getting better, then dump it.

Even weeds deserve a chance sometimes.
 
Herm_brews said:
There is a six pack of Janet’s Brown Ale left. At room temperature, the beer looks semi-clear (through the bottle), but it gets cloudy/murky after refrigeration. I will put that sixer away for a few months, and see what happens. As for the Amber Ale, I’d hate to dump it, but I don’t like what I tasted last night.
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I've not had any Kviek fermented beers clear up brite except for Skare Kviek.
It's weird you can get Voss to stall by overpitching it goes gang blisters then poops out.
Also after consecutive pitches it requires some nutrient to help it out.
Also pushing the temp up a bit before end of ferment will help them complete the job.
For a small batch size a teaspoon would be suffice.
 
Herm_brews said:
There is a six pack of Janet’s Brown Ale left. At room temperature, the beer looks semi-clear (through the bottle), but it gets cloudy/murky after refrigeration. I will put that sixer away for a few months, and see what happens. As for the Amber Ale, I’d hate to dump it, but I don’t like what I tasted last night.
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Don't dump it unless it is just un drinkable. Otherwise, use it for cooking or sharing. Someone else may enjoy it.
 
Sanitized the fermenter and all related equipment with iodophor at 12.5 ppm to help ensure none of the Diastaticus yeast makes it into the next batch.

Anything that fit in the dishwasher got that treatment (on 'sani-cycle') first, then anything that fit in the pasta pot got boiled for 8 minutes. The fermenter body was the only thing that didn't get either, just cleaned well. Then several minutes of iodophor and air dry as recommended.

All set for Tomorrow: Mannequin Pees.
Tonight: Bytes, Brews & Bourbon at the Computer Museum of America with a fellow homebrewer
 
Bottled Al's Pee today. Used a keg as a bottling bucket worked real slick! I have a couple more batches that I need to get brewed and bottled for the festive season! Hoping that we can actually have people over and enjoy the season this year. Sorry for the sh#tty pictures.
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Before heading to work this morning, I pitched a couple spoons full of slurry into my seemingly stalled Amber Ale. I hope the brew will drop another 5 or 6 points before bottling. We’ll see what happens later this afternoon. Fingers crossed.
 
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