What are you doing with homebrew today?

Trialben said:
Oh he does - I'll be schooling him ;).
( I've already convinced him to take up kegging before he's even fermented a batch or beer):rolleyes:
Maybe some of this forums and my influence ;);)

Also gave the rest of mu brewing grains away to another closer brewer friend today.

He's bummed he don't get to use my taster anymore on his homebrew for feed back.

But he has my ginger beer and buckwheat beer and said oh it's good yeah right :p.

Rekons my buckwheat beer is like becks :eek: WTF well I took it as clean fermented for lallamand English ale yeast :).

He said if anyone will get their it'll be me .

You bloody betcha bottom dollar I will mate!;)
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A gluten intolerant Aussie is not something you hear about every day. Glad you are finding ways to adapt. I know a few that would likely off themselves if their doctor said they couldn’t have beer anymore. The Silly Season in Darwin would have it’s share of cot cases if they couldn’t have a beer to get through the muggy summer.
 
Herm brews said:
In the strange fashion that I plan my brewing, I am deciding that my Smooth Stout needs to be brewed again. The latest batch is more than half consumed, and it really seems to be coming into form. Given that I am developing a real appreciation of this beer, I want to brew it on a regular basis. My last brew was an amber ale. It kind of fits this pattern where I brew something light to medium amber, then brew something quite dark.

Funny that until just a few years back, I never drank stouts. Now I seek them out. On that note, on our recent trip to Bend, we ate and drank at Deschutes Brewing downtown restaurant. My friend V opted for a 105 IBU’s IPA that was quite good. I was excited to drink Obsidian Stout, but it was on nitro. Unfortunately, I’m not a fan of nitro pours. Make no mistake, I enjoy the visual appeal of the dissipating foam, but the flat beer mouthfeel isn’t as attractive. Lucky me, I loved a pint of Black Butte Porter. Maybe somewhere down the line I’ll try brewing a porter.
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That's me in reverse. Have drank stout since before I was legally old enough to. Dark milds came later and porter only relatively recent but all part of the same attraction. Never had anything remotely Amber/Golden etc even though I also drank a fair bit of (basic) lager with Indian food in my twenties and have always liked cider. Wine was and mostly still is only with a meal. Then one of the guys I used to go hiking with persuaded me to try something as light as I can imagine a beer being as there was nothing dark on offer at this particular pub anyway that day. As it was all craft brews which I had rarely touched but had just fairly recently become aware of CAMRA through a woman I dated who just happened to be a walking encyclopedia on the subject and I had tried a classy dark 'Barnsley Bitter' with her it didn't seem such a leap. 'You northerners drink with your eyes' I remember him saying which I took in good humour. Still took me years later into 2022 before I actually brewed an amber then a golden myself though. It was a good decision on both counts. I am now tending to do two or three darks in a row then over to lights with the occasional cider as an interval. I am only vaguely aware of nitro, rarely drink socially these days and going by that description can't say you have encouraged me to try that form.
 
What am I doing with Home Brew today? Well I'm making Waffles! Spent Brewer's Grain Waffles! Mmmmmmm...malty!

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Herm brews said:
Very nice! What accompanied them?
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Maple syrup....ok...I had a bomber of Albany with 2 squares. I was actually taking advantage of being home early enough to make them. I make a big batch and freeze them so I can have a quick or leisurely breakfast. I made a loaf of bread too!

5.9 stout! Smooth or sneaky?
 
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Herm brews said:
In the strange fashion that I plan my brewing, I am deciding that my Smooth Stout needs to be brewed again. The latest batch is more than half consumed, and it really seems to be coming into form. Given that I am developing a real appreciation of this beer, I want to brew it on a regular basis. My last brew was an amber ale. It kind of fits this pattern where I brew something light to medium amber, then brew something quite dark.

Funny that until just a few years back, I never drank stouts. Now I seek them out. On that note, on our recent trip to Bend, we ate and drank at Deschutes Brewing downtown restaurant. My friend V opted for a 105 IBU’s IPA that was quite good. I was excited to drink Obsidian Stout, but it was on nitro. Unfortunately, I’m not a fan of nitro pours. Make no mistake, I enjoy the visual appeal of the dissipating foam, but the flat beer mouthfeel isn’t as attractive. Lucky me, I loved a pint of Black Butte Porter. Maybe somewhere down the line I’ll try brewing a porter.
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I still like an Amber Ale, and I actually might have one tonight at the brewery. If I am brewing something in that color range again, it is definitely going to be another ESB. I really, really liked the Marris Otter and Medium Crystal with the Fuller's yeast that I brewed. It is a fairly simple beer too. I might simplify it a little more that next time it gets brewed.
I loved my Oatmeal Porter too. I was letting people try it that don't normally drink dark beer, and they liked it. It was probably because it was dark in color, but light and crushable to drink @ 4.8%, even with the flaked oats.
 
Finally cleaned the inside of my keezer first time since i made it:rolleyes::p
Had the rare opportunity since I was down to one keg that's near empty
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Transferring in my ginger beer
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The plunger is for my drain plug in keezer lol!

Well got about half to 3/4 transferred and you know what that bloody dry hop canister is playing bad arse with me and getting in the road of my float :mad:.

So I think this is going into two kegs now. I'll leave what's been transferred as is.
I degassed the kegmenter and removed the cannister I'll clean some more kegs tomorrow and transfer the rest in on some cane sugar to prime.

Well I'll be hesitant to do that again.

Seriously thinking of inserting my pickup inside the canister like Scott jannish I saw did then I can dry hop free hmmm need to think about it.

Edit : all in the one keg now ended up resting it an hour then hooking it back up and transferred the rest
 
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I just got back from lhbs, where I picked up some grains, hops and yeast to brew my next batch of Smooth Stout. My base is usually Rahr Pale Ale malt, but the customer ahead of me cleaned out their stock. So this time I am using Dingemans Belgian Pale Ale malt. Since I liked the results fermenting the Bunyip with BRY97, I opted for that instead of US05. Monday will be Brew Day!
Since it was available, I also got a Centennial hop rhizome, so now I need to establish a trellis system. Because I feel certain there will be more rhizomes in my future.
 
Herm brews said:
I just got back from lhbs, where I picked up some grains, hops and yeast to brew my next batch of Smooth Stout. My base is usually Rahr Pale Ale malt, but the customer ahead of me cleaned out their stock. So this time I am using Dingemans Belgian Pale Ale malt. Since I liked the results fermenting the Bunyip with BRY97, I opted for that instead of US05. Monday will be Brew Day!
Since it was available, I also got a Centennial hop rhizome, so now I need to establish a trellis system. Because I feel certain there will be more rhizomes in my future.
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Awesome to here you talking up hop growing herm I'm looking forward to your crop's.

I'm about to begin cleaning these.
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While I'm at it the keezer lines will get a clean and rinse too.
Now to get some good brew cleaning tunes lined up.

Oh rolled both the glycol cabinet and the bar cabinet back off the wall and pressure washed the flooring down this morning amongst Easter egg hunts and such;).
 
I have a keg that's no longer staying sealed around the lid. I've added more keg lube on the O ring and around the interior of the collar where the lid sits. I wonder if it's because of some nicks around the edge where the metal is misshapen slightly. Anybody dealt with something similar?
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Box of Rocks said:
@Sunfire96 might need a new o ring. Have you confirmed with soapy spray or star San the leak location?
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The O ring is less than a year old and reguarly lubed. Yes, along the right side of the lid. If you zoom in on the photo you can see the bubbles from the sanitizer
 
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