What are you doing with homebrew today?

I have been doing little things all week like filling the fermenter with sanitizer and cleaning the kettle. I'm going to set-up the canopy later for a Saturday brew day. It looks like it is going to be pretty damn hot and sticky. I hope it isn't miserably hot, and I hope I don't go overboard on Friday with the beer so I won't be horribly dehydrated.
 
I'm researching grain mills. As mentioned in another thread, my LHBS has decided to remove the "L" and become an online only store. As I have about 75 pounds of bulk grain I definitely need a mill. I really dread paying shipping costs every time I want to brew...and planning ahead...and avoiding liquid yeast in the summer....etc.

I think I can hear Ben right now saying "Mate, you think you have challenges brewing beer!" Alright Ben....I'll shut up now! :p
 
BarbarianBrewer said:
I'm researching grain mills. As mentioned in another thread, my LHBS has decided to remove the "L" and become an online only store. As I have about 75 pounds of bulk grain I definitely need a mill. I really dread paying shipping costs every time I want to brew...and planning ahead...and avoiding liquid yeast in the summer....etc.

I think I can hear Ben right now saying "Mate, you think you have challenges brewing beer!" Alright Ben....I'll shut up now! :p
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No not at all BarbarianBrewer we all go challenges unique to our own brewing situations.
It wouldn't be fun without a few challenge right ;)?

A grain mill was one of the best purchases I made in hombrewing.
 
BarbarianBrewer said:
I'm researching grain mills. As mentioned in another thread, my LHBS has decided to remove the "L" and become an online only store. As I have about 75 pounds of bulk grain I definitely need a mill. I really dread paying shipping costs every time I want to brew...and planning ahead...and avoiding liquid yeast in the summer....etc.

I think I can hear Ben right now saying "Mate, you think you have challenges brewing beer!" Alright Ben....I'll shut up now! :p
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As far as shipping costs, if you plan your purchases with morebeer.com no shipping over $59. That's what I do when my LHBS doesn't have what I need for 2 brews.
Also, I tempted fate and ordered liquid yeast (kviek) on line and Pitched it Tuesday and it is just about done.
 
Over The Cliff Brewing said:
You are absolutely correct. I rarely use liquid yeast but wanted to try these kviek only in liquid form.
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This my give you a good read if you havnt already Lars has documented most kviek strains from their Origins fascinating stuff
https://www.garshol.priv.no/download/farmhouse/kveik.html

You can find out what region your "Hornidal" came from...

If you look on the Hornidal it will have 8 strains !

So your Hornidal will taste nothing like traditional Hornidal...:)
 
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Over The Cliff Brewing said:
You are absolutely correct. I rarely use liquid yeast but wanted to try these kviek only in liquid form.
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I prefer Nottingham in liquid form. It’s just so much better behaved. All the talking about LHBS closures has me a little nervous about trying to get liquid yeast delivered, especially if suppliers are going to ship by USPS. There’s a reason it’s called Snail Mail.
 
Today I checked gravity on my Summer Saison, fermented with Lallemand Farmhouse Hybrid Saison Style yeast. This started at 1.054, and fermented vigorously for the first few days. After 20 days, it is at 1.014. The recipe projected FG of 1.009. I wonder if I should bottle tomorrow, or wait some more. There is plenty of beer out there in the world, but my homebrew pipeline is nearly dry, with a single bottle of stout and 4 bottles of Ginger Ninger. Decisions …….
 
Donoroto said:
I've heard they make beer in bottles now, you can buy it ...

No, seriously: patience. Buy a sixer and let the beer age.
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I can do that, time for a walk to The Friendly Garden.
Since I had my refractometer out, I decided to sample my American Wheat. This brew is fermenting with a slurry of US-05 from Beach Brew. It started very slowly at 1.046, and after only 5 days it is already down to 1.006, for 87% apparent attenuation. During that time, airlock activity was never aggressive, but I guess the relatively fresh yeast in the slurry were happy.
In a few days, I will check in again on Summer Saison. In the meantime, it’s commercial beer season.
 
RoadRoach said:
I prefer Nottingham in liquid form. It’s just so much better behaved. All the talking about LHBS closures has me a little nervous about trying to get liquid yeast delivered, especially if suppliers are going to ship by USPS. There’s a reason it’s called Snail Mail.
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Nottingham liquid? Slurry?
 
Herm brews said:
Today I checked gravity on my Summer Saison, fermented with Lallemand Farmhouse Hybrid Saison Style yeast. This started at 1.054, and fermented vigorously for the first few days. After 20 days, it is at 1.014. The recipe projected FG of 1.009. I wonder if I should bottle tomorrow, or wait some more. There is plenty of beer out there in the world, but my homebrew pipeline is nearly dry, with a single bottle of stout and 4 bottles of Ginger Ninger. Decisions …….
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It’s likely finished after 20 days, but I’m inclined to let it go for a few more because 74% seems a little low for Farmhouse. Lallemand says 78-84% is the expected attenuation and the only complete fermentation I’ve had with it was 85% (I do have it fermenting my Lemon Mash Saison now). You might see another point or two, might not. So much depends on wort, mash temp, pitch temp, yeast health, fermentation temp…etc. Regardless, it’ll make you a nice beer.
 
Herm brews said:
I can do that, time for a walk to The Friendly Garden.
Since I had my refractometer out, I decided to sample my American Wheat. This brew is fermenting with a slurry of US-05 from Beach Brew. It started very slowly at 1.046, and after only 5 days it is already down to 1.006, for 87% apparent attenuation. During that time, airlock activity was never aggressive, but I guess the relatively fresh yeast in the slurry were happy.
In a few days, I will check in again on Summer Saison. In the meantime, it’s commercial beer season.
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Maybe you put the farmhouse yeast in that one lol:p
 
Herm brews said:
Today I checked gravity on my Summer Saison, fermented with Lallemand Farmhouse Hybrid Saison Style yeast. This started at 1.054, and fermented vigorously for the first few days. After 20 days, it is at 1.014. The recipe projected FG of 1.009. I wonder if I should bottle tomorrow, or wait some more. There is plenty of beer out there in the world, but my homebrew pipeline is nearly dry, with a single bottle of stout and 4 bottles of Ginger Ninger. Decisions …….
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No experience with that yeast, but it should be done. My Saisons have have been done in 14 days. They DO take longer to mature once bottled. I would have expected lower FG, but I pitch 2 packets. You also need to go high on the temperature to finish it. I finished the White Labs Belgian around 81 or 82. Most of those yeasts like to be hot.
 
Sandy Feet said:
No experience with that yeast, but it should be done. My Saisons have have been done in 14 days. They DO take longer to mature once bottled. I would have expected lower FG, but I pitch 2 packets. You also need to go high on the temperature to finish it. I finished the White Labs Belgian around 81 or 82. Most of those yeasts like to be hot.
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I will bring the fermenter out into a warmer room in the house, and see if that gets things finished.
 
I transferred my "De Koninck" to the oxebar keg + 2 pet bottles and put apple juice on the slurry.
Now if I behave myself I will soon have a choice of red, de koninck, cider & soda water.
I think I need to put tags or markers on the picnic taps :)
 
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