What are you doing with homebrew today?

Ward Chillington said:
So does making bread count for "in homebrewing" when you're using spent mash from yesterday's brewing?

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rolls and a loaf with a mash, rye recipe with caraway seeds....
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Yes, I think so. Those look good.
I have another sourdough in preparation, using some flour derived from dried spent beer grains. My previous loaf baked on Friday was a semi failure, so I had to try again.
 
I just placed an order for grain from the lhbs (Windsor) to brew my Hoppy American Brown Ale. They (Windsor) are offering some new all-in-one electric rigs, so I’ll be checking out some of those while enjoying a fresh draft pint, or two. Along the way, I’ll be picking up 5 gallons of RO water to brew tomorrow.
 
Sunfire96 said:
Nice I like how compact that valve is. I might want something that goes over 15 psi...not sure yet. I hope you like the faucet! Apparently they're pretty resilient and easy to rebuild/replace small parts if needed, plus it comes with a 2 year warranty
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After a conversation with @Craigerrr i make sure it stays under 15 so I do not destroy the gauge. It has pegged out more than once and been ok. I usually take the thing off with a few points to go to get extra psi without hurting anything. Most of my brews are British in nature and 15 psi at 68-70 gets me where I want to be.
 
Ward Chillington said:
Attaboy @Herm_brews ...get back on that horse!
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My dough, sitting at room temp all day, is rising nicely. It will go in the fridge tonight before we go to bed. I am trying to get the most rise out of it as possible, hoping that I’ll get a nice lifted loaf tomorrow. Lots going on, with both baking and brewing planned for tomorrow, Monday.
 
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Inside this wrapping of a fleece pullover and a fleece blanket is my brew kettle, which holds the grains mashing for my Hoppy American Brown Ale. For more insulation, everything rests atop some old insulated sleeping pads from my early backpacking days. So I am giving multiple uses to some of my tools.
 
So my stupid ass had to clean up nearly a gallon of Manchester Gold. The faucet was stuck when I wanted a pour. Took a little pull to get it going. Apparently it didn’t seal. When I went to the beer fridge to check on my yeast stock there was a puddle of beer. Guess I’ll for sure be brewing this weekend. Good think I have a few commercial beers. The ESB really needs another 4-5 days and the porter isn’t kegged yet.
 
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Herm’s Hoppy American Brown Ale is in the fermenter. This seems a little darker than SRM (money) 20, according to my wife who is pretty sharp with color ID. My pre-boil gravity was about 3 points high, then post-boil volume was about a quart low, and the gravity was about 6 points high. For the first time, I diluted my wort after the boil, and the numbers appear to be fine. O.G. came in a point high at 1.055. Using an ice bath, the wort chilled down to ~62.5F in an hour. I decided to pitch slurry left over from my recent brew of amber ale (WLP090 - San Diego Super Yeast). We’ll see what we get in a few weeks. Time for a beer.
 
Herm_brews said:
Today I bottled my latest batch of amber ale, netting 24 12-ounce bottles. With the goal of minimizing exposure to air, I tried a new approach. This batch was bottled directly from the fermenter with a bottling wand. In another departure from my normal procedure, I primed each bottle individually with priming solution before filling with beer. This part of the process needs improvement, as I was trying to measure ~12.5 ml of priming solution into a graduated cylinder, then pouring into the bottles. Most were close to the prescribed amount, but the final bottle was a few ml short. There was minor spillage, so I think a syringe or pipette would be a better tool for this method.
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I'm a bit late to the party, but anyway:
Have you considered using a scale?
Make your sugar solution, suck it up into a big syringe, put bottle on scale, scale to zero and squirt till required weight.
Next bottle, zero scale (if needs be) squirt etc...
Just make a little more sugar solution than you need
 
Zambezi Special said:
I'm a bit late to the party, but anyway:
Have you considered using a scale?
Make your sugar solution, suck it up into a big syringe, put bottle on scale, scale to zero and squirt till required weight.
Next bottle, zero scale (if needs be) squirt etc...
Just make a little more sugar solution than you need
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Not a bad idea, the only downside it seems would be the increased battery usage. That issue is a couple brews away, as next to be bottled is a dry hopped pale ale, so I’ll be using the bottling bucket for that.
 
I am patient by nature. The beer that I brewed yesterday is starting to test my patience. Yeast slurry from a previous batch was pitched into cooled wort (~63F) 16 hours ago, and not a hint of activity as of yet. This is the longest it has ever taken for a fermentation to kick off. I will be back to work today after being home sick last week. Hopefully there will be some activity when I get home from work. If not, I have US-05 at the ready.
 
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