What are you doing with homebrew today?

[Craigerrr]

I have become accustomed to VOSS
Brewing on a Saturday and having it on tap 7 days later after a 2 day cold crash
US-05, chugging away for for 4 days now, Craigerr must be patient

 

[Zambi]

What temperature are you using for Voss?

 

[Sandy Feet]

I'm considering this as well.
I've now got 2 CO2 cylinders and I know where to fill them.
Now I need to find out if I can get a spare regulator, just in case it packs up due to condensation.
I burst carb, but it takes as long as the set & forget as I do this with daily bursts of 30 psi, with keg in fridge and cylinder outside.
It works though

I did a first burst of 30PSI to set the seal and then shut it off. That was it, and I then reset it to a point that I thought was 12PSI and turned it back on in the morning. That has worked MUCH better. I'm curious to see how this will work next with the Belgian I am planning as that is going to need some more pressure.

 

[Craigerrr]

What temperature are you using for Voss?

I find that I get a nice clean fermentation at about 39C
This is US-05 however at 19C

 

[Zambi]

I find that I get a nice clean fermentation at about 39C
This is US-05 however at 19C

I concur
It seems to me that the Voss tang that people talk about is not there, or much less so, at the higher temperatures.

Just milled grain for a blonde (with Voss)

 

[Over The Cliff Brewing]

Cleaned kegs and fermenters, and racked cider (6 gallons) to 4 different vessels to vary the flavors.

 

[Josh Hughes]

Cleaned kegs and fermenters, and racked cider (6 gallons) to 4 different vessels to vary the flavors.

Love your creativity

 

[Megary]

Milling grains for a Stout. Will get on it early tomorrow morning.

 

[Over The Cliff Brewing]

Love your creativity

Sometimes it works well, other times not as expected.

 

[Herm brews]

I drank a homebrew (Smooth Stout), read and posted some threads here, and checked on my latest batch of simple cider. That cider took its sweet time to get going, but today it is going strong. That is what I have done with homebrew today.

 

[Zambi]

I put my no chill wort in the fermenter, diluted to the SG I wanted and pitched yeast.
It's early morning now and having a coffee outside

 

[RoadRoach]

Checked on the SMaSH I brewed yesterday. I filled the air lock with StarSan, which is merrily foaming on top of the airlock as the bell jumps up and down like a little league shortstop. Got the temp set for 19C till it quits, then will crash to 6C for a week, and DR at 21C for a day before bottling. Hopefully I get time to get the stout on in time for Christmas.

 

[Herm brews]

I have 2 fermenters at my disposal for brewing beer (3 if you count the 1 gallon FerMonster that is being used for cider). Since the fermenter that I will need for my Vienna Garage Lager is currently occupied by an Amber Ale, today I decided to work up a new IPA recipe that will make use of hops I have on hand, which are Nugget for bittering, Chinook late in the boil, Centennial whirlpooled, and Mosaic as a dry hop. Once I get my Amber Ale bottled, then I will use that Speidel fermenter for the Vienna Lager. And I am always good with a tasty IPA.

 

[Donoroto]

Checked on the SMaSH I brewed yesterday. I filled the air lock with StarSan, which is merrily foaming on top of the airlock as the bell jumps up and down like a little league shortstop. Got the temp set for 19C till it quits, then will crash to 6C for a week, and DR at 21C for a day before bottling. Hopefully I get time to get the stout on in time for Christmas.

I might suggest doing the rest for a day or two before you cold crash, and then bottling cold.

Thinking it over carefully, I do suggest it.

 

[RoadRoach]

I might suggest doing the rest for a day or two before you cold crash, and then bottling cold.

Thinking it over carefully, I do suggest it.

Hmm, that's actually the way I normally do it, LOL. Just wrote it backward. Always have condensate on the bottles after capping. Couple days for the DR you think? (just over 4 gallons in the batch). Got it running at 19 C at the moment. Waddayafigger, 22 for the DR? Warmer? Cooler? Looks like the 'ideal' temp range for S-33 is 18-26 C.

I was incorrect about the yeast being US-05. It's S-33 Belgian Ale Yeast. Looked in the fridge to see what I have left in there, and distinctly remember having two S-33's when I did the last SMaSH. Only one peeking out at me now. Doesn't flocculate as well as US-05, but it's what I had. I guess I put in another variable (repitch/much higher yeast count) in this over the last SMaSH. But it made no sense to not use the reasonably fresh slurry I already had. Shouldn't be a big factor, other than perhaps making it a little bit dryer, which is what I need at a much higher OG (1.058) than what I had with the previous SMaSH. I really should have added some water to the batch to make up a little volume and cut the OG a bit. Hoping for a good strong one (just to see if I can do fermentation control as well as I think I should be able to). Working on techniques as well as getting clean(er) batches for exploring different malts and hops, just to see what I like.

Gonna go check temp and activity again after finishing my (2nd) coffee.

 

[Zambi]

Not doing much, checked fermentation and Voss is nicely bubbling away.
Now going to have a drink and come up with a plan for a second fermentation/mash house cooler box set up. Lined with duvet.
So I figure, if I put my bigger cooler on it's side, it should fit another fermenter.
Man, I feel clever half way through my second ice cold mosi after spending most of the day working outside in the heat

 

[Craigerrr]

Checked on the US-05 that has been chewing away at the Black IPA yesterday. Calling it done at 1010 I set the controller to 1C, going to let it crash the rest of the week, probably keg it Friday.

 

[Megary]

Well…good morning! Stout getting manhandled by BRY-97.

 

[Donoroto]

Hmm, that's actually the way I normally do it, LOL. Just wrote it backward. Always have condensate on the bottles after capping. Couple days for the DR you think? (just over 4 gallons in the batch). Got it running at 19 C at the moment. Waddayafigger, 22 for the DR? Warmer? Cooler? Looks like the 'ideal' temp range for S-33 is 18-26 C.

I was incorrect about the yeast being US-05. It's S-33 Belgian Ale Yeast. Looked in the fridge to see what I have left in there, and distinctly remember having two S-33's when I did the last SMaSH. Only one peeking out at me now. Doesn't flocculate as well as US-05, but it's what I had. I guess I put in another variable (repitch/much higher yeast count) in this over the last SMaSH. But it made no sense to not use the reasonably fresh slurry I already had. Shouldn't be a big factor, other than perhaps making it a little bit dryer, which is what I need at a much higher OG (1.058) than what I had with the previous SMaSH. I really should have added some water to the batch to make up a little volume and cut the OG a bit. Hoping for a good strong one (just to see if I can do fermentation control as well as I think I should be able to). Working on techniques as well as getting clean(er) batches for exploring different malts and hops, just to see what I like.

Gonna go check temp and activity again after finishing my (2nd) coffee.

I allow the same time for a diacetyl rest as it took for normal fermentation, and I usually bump up the temperature 3-6 F for an ale.

 

[Herm brews]

Well…good morning! Stout getting manhandled by BRY-97.

View attachment 27286

Blow off tube required!