What are you doing with homebrew today?

Sunfire96 said:
And they're dirt cheap lol
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Only one thing I gotta add on the paint strainer bag if your gunna use em for a hop bag in boil or in fermentor cut that rubber seal thing off.

My first time I used one for a ginger addition I forgot about that rubber liner didnt get no nasties in the finished product (that I could tell)
But not worth risking it again.
 
Trialben said:
Only one thing I gotta add on the paint strainer bag if your gunna use em for a hop bag in boil or in fermentor cut that rubber seal thing off.

My first time I used one for a ginger addition I forgot about that rubber liner didnt get no nasties in the finished product (that I could tell)
But not worth risking it again.
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Do you mean the elastic band around the top?
 
Trialben said:
Yes thankyou sun fire i just couldnt word it right.

I've been using them for fermentor additions I use some knitting thread to tie the end and sanitize this.
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Good point Ben. So far with my brews, the elastic band has stayed above the wort. Keep the elastic out of wort and fermenting beer!
 
Bought ingredients at the HBS, sampled some brews at the brewery next door, next stop is the grocery store for water
 
Starter done. Now I see if I get bubbles. This was a pack of the Boddingtons strain from Omega that arrived warm. It was packaged in May. According to the calculator on this site I didn’t need a starter but I want to make sure it’s viable.
 
Josh Hughes said:
Starter done. Now I see if I get bubbles. This was a pack of the Boddingtons strain from Omega that arrived warm. It was packaged in May. According to the calculator on this site I didn’t need a starter but I want to make sure it’s viable.
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You will is my bet;)
 
Ditto. All you really need is just one little yeastie. But I hope you got a few billions...
 
Headed off to the FLHBS in a while to get ingredients for a brown ale, copying and scaling @Josh Hughes recipe. Looking for a malty to very malty 20 SRM ale with relatively low (~4%) ABV. 9.5 lbs of grain in my system lets it recirculate at full bore, adding 1/2 lb rice hulls to make double sure, and seeing if they have imperial A09 Pub yeast to bring out some more brown flavour...
 
Well that sucked. My kettles digital temp read as I expected each time I walked by. I usually stir a few times here and there. So it read 153 I took off the lid to stir. Temp jumped to 172! I figured got to be the electric kettle being wrong. Checked the temp and it was 172. So who knows what will happen here. I do dough in about at about 140 and let it get to my mash temp which in this case was 152 so hopefully that time at the beginning will make it ok. I may throw in some brown sugar in the boil and if the beer is stronger it will just be something other than intended
 
Josh Hughes said:
Well that sucked. My kettles digital temp read as I expected each time I walked by. I usually stir a few times here and there. So it read 153 I took off the lid to stir. Temp jumped to 172! I figured got to be the electric kettle being wrong. Checked the temp and it was 172. So who knows what will happen here. I do dough in about at about 140 and let it get to my mash temp which in this case was 152 so hopefully that time at the beginning will make it ok. I may throw in some brown sugar in the boil and if the beer is stronger it will just be something other than intended
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Good luck. I hope your low temp dough in, and the time within the range as the temp ramped up gives you good results. A happy accident, if you will.
 
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