Na no chilled as in left your wort to cool overnight before transfer to fermentor..
I thought this could lead to extra Ibus.
What are you doing with homebrew today?
- Thread starter BOB357
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I thought this could lead to extra Ibus.
Oh, no, I chill 'em all. I made a chiller with 50 feet of 5/16" copper tube after the first time I chilled the kettle with ice. That took forever. My homemade chiller drops the temp to pitching temp in about 20 minutes with tap water in the summer, down to about 15 in the winter. During the hottest months, I use a small submersible pump and pump ice water through the cooler because the water typically won't drop it below 75 F or so. I don't like pitching above 65F. But I can't explain that preference, either, considering some yeasts like warmer temps. As soon as I hit flame-out, I snatch the hops bags out and start the cooling, mostly because I know if I leave them in, I'm gonna have beer that may bump up against my bitterness tolerance level (somewhere around 30 IBU, depending on beer flavor and alcohol content). If the beer's really sweet, I don't mind a little more bitterness to offset some of the malt. If it's as dry as this one turned out, I tend to want a lower IBU. I try not to let it sit open long at all. It's very humid here year 'round, meaning mold/mildew everywhere. Keeping the exposure of the wort to a minimum has always been a goal. The weather here is fairly similar to Brisbane weather. Soggy most of the time.
It has dropped about 20 points since i complained the tilt didn’t tell me what I smelt 
Tomorrow I’ll pop the spunding valve on there, or tonight if it gets down more than I expect
Ordered grain and yeast for a few more batches. For a few extra liquid and dry yeasts just in case I need them
Tomorrow I’ll pop the spunding valve on there, or tonight if it gets down more than I expect Ordered grain and yeast for a few more batches. For a few extra liquid and dry yeasts just in case I need them
One of the drawbacks of adding hop pellets directly to the fermenter is the loss of beer. The spigot got clogged by hops debris. If it weren’t for that, I think I could have easily filled another bottle or two. I kept hops debris out of the bottling bucket by covering the outlet hose with a sanitized hops bag.
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No, battery is fine. Trub on top does that sometimes. Remember that fermentation is more than simple gravity changes.Today I watched my tilt show no drop in gravity. Temperature changes are registering. I can smell it fermenting through the airlock. It’s in a keg so I can’t see it but something is happening. Wonder if I’m due for a battery change? Before I get “tilt hate” mine works quite well usually
Yeah I could smell good sweet fermentation and had airlock action. Maybe it was a slow starter? Maybe keg affect it?
First issue I’ve had. Seems fine now. Just didn’t show a drop when I expected one. Probably simply expectations we’re not reality
1.017 today so high mash probably didn’t hurt it?
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I bottled the blonde tonight...pretty funny...I went downstairs to get bottles and grabbed 2 cases that felt really heavy...I had a whole case of the batch I brewed in September that I hadn't touched! I was so excited I dropped and broke a bottle! While cleaning it up I found a penny heads up so I'm figuring it for good luck! I didn't get the peach flavor out of the Voss I was looking for but it's plenty good green beer if you ask me.
@Ward Chillington early Christmas!
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Time permitting tonight, I need to keg the Allagash Tripel clone I brewed a few days ago. @Josh Hughes once again the recipes in the BYO clone book are a bit off. My beer came out much darker than it's supposed to be. It did taste good going into the fermenter though.
Find that to be true as well. Different maltsters maybe. I always have to adjust for gravity
Woke up to an email from Ward Labs with my water analysis attached. Downloaded Bru'n water to see what my water could do. It seems that the mineral levels are low-medium and the hardness was not off the charts. So I decided to do an impromptu brew day. It's the 2nd version of my On Tap golden ale, this time with tap water and salt (and acid malt) additions per Bru'n water for a Yellow and Dry profile. Projected mash pH of 5.4.
I tasted a sample of my 1st batch of On Tap ale and wanted more hop flavor, so I moved some additions around and increased the late boil hops. I should have both of these on tap at the same time, so I should be able to actually determine if RO plus salt or tap water plus salt makes a better beer (minus the changes in hop flavor between recipes).
We'll see how it all turns out!
I tasted a sample of my 1st batch of On Tap ale and wanted more hop flavor, so I moved some additions around and increased the late boil hops. I should have both of these on tap at the same time, so I should be able to actually determine if RO plus salt or tap water plus salt makes a better beer (minus the changes in hop flavor between recipes).
We'll see how it all turns out!
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Well water or municipal water?Woke up to an email from Ward Labs with my water analysis attached. Downloaded Bru'n water to see what my water could do. It seems that the mineral levels are low-medium and the hardness was not off the charts. So I decided to do an impromptu brew day. It's the 2nd version of my On Tap golden ale, this time with tap water and salt (and acid malt) additions per Bru'n water for a Yellow and Dry profile. Projected mash pH of 5.4.
I tasted a sample of my 1st batch of On Tap ale and wanted more hop flavor, so I moved some additions around and increased the late boil hops. I should have both of these on tap at the same time, so I should be able to actually determine if RO plus salt or tap water plus salt makes a better beer (minus the changes in hop flavor between recipes).
We'll see how it all turns out!
Just wondering if the tap water needed chlorine/chloramine removal...
No worries, I added campden
I've brewed with my tap water before using the municipal water report. Mostly dark beers since I wasn't exactly sure what the water contained. Now I have a much more accurate analysis of what the mineral content is and can build a better water profile
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Milling grains after work to prepare for brew day tomorrow evening.
Cold crashing the Oktoberfest. Seems to be slowly clearing. So glad i opted for a lot of Vienna in the base. tasting pretty good. Dry hop experiment on the Gose was a fail. I yanked it out after one day. I might slice up some oranges and drop them in. Otherwise its drinkable.
