What are you doing with homebrew today?

Josh Hughes said:
I really like these. I have 2 actually
Picnic Tap 2.1 - aka Better Tap - All-in-One Super Liquid Disconnect for tight space, no beer line | no foam waste | no drips | no equal, ready to pour great glasses of beer directly from a keg or growler without beer line and drip tray. Made in USA. Low Profile Ball Lock https://a.co/d/cZat4TN
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I've never seen them before neat especially for the price!
 
Josh Hughes said:
I’m getting better pours. A real cool thing that it doesn’t advertise is if you only turn the knob a touch it gets a nice foam on top at the end of a pour,like a creamer function
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That's really good to hear. I just bought a handful of those low profile ball locks so I can stack kegs in my fridge.
 
Walken100 said:
That's really good to hear. I just bought a handful of those low profile ball locks so I can stack kegs in my fridge.
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That’s my issue is I have to keep mine (2.5 gal) in a refrigerator. The low profile means I’m not moving them around every pour.
 
Josh Hughes said:
That’s my issue is I have to keep mine (2.5 gal) in a refrigerator. The low profile means I’m not moving them around every pour.
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For me it was so I could fit 4 cornys in my fridge (2 small ones) and still be able to fit a fermenter.
 
Monitoring the early stages of fermentation on yesterday’s batch of Beach Brew. US-05 has the bubbler actively bubbling, and the ferm closet has a wonderful, bready aroma.
That second fermenter is calling out to be filled, so I keep thinking of my version of Ben’s ginger beer. Maybe on the weekend or early next week.
Also, after a chance encounter with a Cascade Brewers Society member at a local pizza joint, I’m giving strong consideration to joining their group. I attended one of their meetings as a guest, and was impressed with the group.
 
Herm brews said:
Monitoring the early stages of fermentation on yesterday’s batch of Beach Brew. US-05 has the bubbler actively bubbling, and the ferm closet has a wonderful, bready aroma.
That second fermenter is calling out to be filled, so I keep thinking of my version of Ben’s ginger beer. Maybe on the weekend or early next week.
Also, after a chance encounter with a Cascade Brewers Society member at a local pizza joint, I’m giving strong consideration to joining their group. I attended one of their meetings as a guest, and was impressed with the group.
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Whatever you do don't skimp on the Ginger if you want the Ninjer.:p

For your perusal Herm:

All grain version.

https://www.brewersfriend.com/homebrew/recipe/view/828285/ginger-ninger

GF version.

https://www.brewersfriend.com/homebrew/recipe/view/1351628/ginger-beer
 
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@Trialben cool, here is the all grain version I worked up https://www.brewersfriend.com/homebrew/recipe/view/1369029/ginger-ninger
So you put the first dose of ginger in the mash, none in the boil, then the biggest dose as dry hop 3 days before packaging? I like ginger, but on a drinking scale I have to start low, as I could always add more.

My mistake, which I just found by reading your AG recipe again.
 
Herm brews said:
@Trialben cool, here is the all grain version I worked up https://www.brewersfriend.com/homebrew/recipe/view/1369029/ginger-ninger
So you put the first dose of ginger in the mash, none in the boil, then the biggest dose as dry hop 3 days before packaging? I like ginger, but on a drinking scale I have to start low, as I could always add more.

My mistake, which I just found by reading your AG recipe again.
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Yeah it's up too you man.
I'd atleast go 100g in the boil 100g whirlpool or if you want push it into a dry hop after primary.

Recipe looks bloody good!

You won't regret it;).

If you like ginger beer (non alcohol or alcoholic )

100g in the boil and dry hop will be on par if not a little underwhelming well for me anyway.

Just to give you some perspective.

I think @Ward Chillington was gunna brew it but I'm not sure he did in the end thought better of it:p

Edit:

Hey another deciding factor is price of ginger where you live.
I grow it and buy it pretty cheep here on sunny coast so I understand it can get as high as 40$ a kg at times....
 
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Trialben said:
Yeah it's up too you man.
I'd atleast go 100g in the boil 100g whirlpool or if you want push it into a dry hop after primary.

Recipe looks bloody good!

You won't regret it;).

If you like ginger beer (non alcohol or alcoholic )

100g in the boil and dry hop will be on par if not a little underwhelming well for me anyway.

Just to give you some perspective.

I think @Ward Chillington was gunna brew it but I'm not sure he did in the end thought better of it:p

Edit:

Hey another deciding factor is price of ginger where you live.
I grow it and buy it pretty cheep here on sunny coast so I understand it can get as high as 40$ a kg at times....
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I got a ginger wheat with 35 gr ginger on 8 litres, all added at 15 minutes, and transferred to the fermenter.
You can clearly taste the ginger, but it doesn't have that ginger bite.
I also found that you get a bit more of a bite at higher carbonation
 
Trialben said:
Yeah it's up too you man.
I'd atleast go 100g in the boil 100g whirlpool or if you want push it into a dry hop after primary.

Recipe looks bloody good!

You won't regret it;).

If you like ginger beer (non alcohol or alcoholic )

100g in the boil and dry hop will be on par if not a little underwhelming well for me anyway.

Just to give you some perspective.

I think @Ward Chillington was gunna brew it but I'm not sure he did in the end thought better of it:p

Edit:

Hey another deciding factor is price of ginger where you live.
I grow it and buy it pretty cheep here on sunny coast so I understand it can get as high as 40$ a kg at times....
Click to expand...
Produce of all kinds is readily available here in this part of The Shire, I mean Eugene. Plenty of sources for fresh ginger, and galingal (have both in fridge now, and turmeric root, too). Prices are reasonable, so nothing to worry about on that front.
 
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I'm contemplating what to brew next.
My brew is ready to keg & bottle and I've done alot of BRY 97 brews...
Time for a difference, or maybe just 1 more?
And I want to do another simple cider. Just looking for a yeast that can handle a bit of temperature fluctuation round the 24 oC point (75 F)
Gotta check my Belgian yeast stock
 
All I have done today is take a hydrometer reading of my Bavarian Wheat. 1.016 (Day 6). Airlock appears to have virtually stopped but there were low to moderate bubbles in the trial jar. Still quite a bit of yeast on surface too. Expecting some more movement yet so doubt will be kegging/bottling by Saturday.

Nice colour shade somewhere between gold and amber. Pleasant dry taste at this stage and yes a whiff of banana in with the aroma.
 
Herm brews said:
Produce of all kinds is readily available here in this part of The Shire, I mean Eugene. Plenty of sources for fresh ginger, and galingal (have both in fridge now, and turmeric root, too). Prices are reasonable, so nothing to worry about on that front.
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Ah yes that's one thing I'm forgetting your batch size!

3G yes?

Yeah so you'll be halving ish the ginger additions give or take a tenth of a G or two.

So instead of 100 in the boil 50 and so on your 100g hopstand will be plenty tasty.

Brew on:)
 
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