What are you doing with homebrew today?

Oh shit yeah not the only temp controller installed in a plastic food container :D.

You know it's a one day I'll do that properly but for now itll do.

Matilda is making me nervous though
For instance you'll see some safer approaches with my glycol build.

She already loves to ride up on her trike and click click click my STC freezer controller lucky the other day i was watching cuz she turned the darn thing off lol:p!
Part of her job in life is to keep you on your toes Ben. Be ready!
 
Good to see @Trialben is still here haha

just mashed in on my dunkel. Quite morning Kim went to work and Sophie is at my brothers till afternoon. Going to be a relaxing day I hope. He’s bring her home instead of me picking her up so some day drinking may be in order. :)
What part of KY are you in, Josh?

I had a contract up there for about 3 years back at the turn of the century ('99-'02) in Russellville/Lewisburg. I loved the autumns up there with all the hardwoods and the colors. Nothing like getting up and smelling the tobacco curing barns smoking, either. I covered a lot of Western KY while I was there, from Bowling Green westward, including some camping trips at LBL. I like the rolling hills. I had a house rented in Lewisburg, from the richest lady in Logan County. The only reason she charged me rent was for moral appearances, LOL. While I was there, it was well taken care of, including mowing that opened up the yard all the way down to the pond behind the house.

Might try a dunkel recipe at sometime, if I can find one that isn't harshly bitter. Got any suggestions? I've run quite a few Belgian and UK recipes, now ready to head east a little and try out some German ales.
 
What part of KY are you in, Josh?

I had a contract up there for about 3 years back at the turn of the century ('99-'02) in Russellville/Lewisburg. I loved the autumns up there with all the hardwoods and the colors. Nothing like getting up and smelling the tobacco curing barns smoking, either. I covered a lot of Western KY while I was there, from Bowling Green westward, including some camping trips at LBL. I like the rolling hills. I had a house rented in Lewisburg, from the richest lady in Logan County. The only reason she charged me rent was for moral appearances, LOL. While I was there, it was well taken care of, including mowing that opened up the yard all the way down to the pond behind the house.

Might try a dunkel recipe at sometime, if I can find one that isn't harshly bitter. Got any suggestions? I've run quite a few Belgian and UK recipes, now ready to head east a little and try out some German ales.

I’m in northeastern Kentucky on the Ohio river. Where I sit I am within 2 hours Of Lexington Ky, Columbus Oh, Huntington WV and Cincinnati Oh.

For my Dunkel I go 98% Munich (sometimes split with light and dark) and 2% carafa II. I FWH 25 IBU of Hallertau. I use 34/70 yeast. This time I added an ounce or so of Melenoidan on top of the recipe.
 
I’m in northeastern Kentucky on the Ohio river. Where I sit I am within 2 hours Of Lexington Ky, Columbus Oh, Huntington WV and Cincinnati Oh.

For my Dunkel I go 98% Munich (sometimes split with light and dark) and 2% carafa II. I FWH 25 IBU of Hallertau. I use 34/70 yeast. This time I added an ounce or so of Melenoidan on top of the recipe.
Doesn't the boil take off most of the Hallertau flavoring? Or is your target strictly the bittering? 25 is tolerable to my tastes, albeit, at the upper range. Looks like the 34/70 is also used for Weihenstephaner, which I do like. Have not used that yeast yet, but probably because I haven't done a German brew yet. Does that require lagering (don't have the gear for it)? Do you have your recipe posted? Looks like one I might be interested in trying.
 
Doesn't the boil take off most of the Hallertau flavoring? Or is your target strictly the bittering? 25 is tolerable to my tastes, albeit, at the upper range. Looks like the 34/70 is also used for Weihenstephaner, which I do like. Have not used that yeast yet, but probably because I haven't done a German brew yet. Does that require lagering (don't have the gear for it)? Do you have your recipe posted? Looks like one I might be interested in trying.
Not a lot of hop flavor per the style. With Munich malt it isn’t bitter just balanced. 34/70 you can ferment in the low to mid 60s pretty clean. I do lager the keg/bottle in the fridge for a while if I can let myself.
 
What part of KY are you in, Josh?

I had a contract up there for about 3 years back at the turn of the century ('99-'02) in Russellville/Lewisburg. I loved the autumns up there with all the hardwoods and the colors. Nothing like getting up and smelling the tobacco curing barns smoking, either. I covered a lot of Western KY while I was there, from Bowling Green westward, including some camping trips at LBL. I like the rolling hills. I had a house rented in Lewisburg, from the richest lady in Logan County. The only reason she charged me rent was for moral appearances, LOL. While I was there, it was well taken care of, including mowing that opened up the yard all the way down to the pond behind the house.

Might try a dunkel recipe at sometime, if I can find one that isn't harshly bitter. Got any suggestions? I've run quite a few Belgian and UK recipes, now ready to head east a little and try out some German ales.
I spent a lot of my young life near Russellville and Lewisburg. Let me guess, something to do with Logan Aluminum? I'm from just up the road in Muhlenberg County.
 
Just checking in on my fermentation
20211123_155226.jpg

Thought you all might like a peep too.:)
Looks pretty happy me.
 
I spent a lot of my young life near Russellville and Lewisburg. Let me guess, something to do with Logan Aluminum? I'm from just up the road in Muhlenberg County.

Pegged it. I did the construction/installation end of upgrading all the automation hardware on the Reversing Mill, 3 Stand Hot Strip Mill, Cold Mill 1, and Cold Mill 2. I held the ends of approximately 100,000 wires in my hands at some point or another in that mill. I got to know all of those machines very intimately. Heavy workdays Monday - Thursday, usually 12-16 hour days, depending on which mill was having what kind of PM outage. But, I liked their philosophy of making sure everything was running good on Friday, and go home or just work on documentation. I didn't mind the work. I'm no partier, and I was approaching a divorce, so used what down-time I had to clear my head and figure out what would be an acceptable and amicable process of parting ways with the ex that wouldn't have me paying for her lifestyle the rest of my life. I wasn't getting OT on the job up there, but did at least get paid ST for all the hours worked, and banked the OT portion for deferred time off, which gave me some pretty nice extended holidays when the mill upgrades came to a standstill for whatever reason.

I rented from Maxine Hinton for most of the 3 years I was up there. Apparently, she was quite wealthy and really didn't need/want the money for the rent, but neither did she want the ladies in the church to start talking, so she only charged me a pittance for the house and the 12 acres it sat on. It was her birthplace and where she grew up. She was pretty happy with me as a tenant because I cleaned up a lot of overgrowth around the house and pond that had gotten away from her. Her ex son-in-law loaned me a riding mower while I was there so I didn't have to buy one, which made the cutting a bit easier.

The house was in the REALLY sharp curve on Wolf Lick Road, about a mile and a half off 431, going out to the lodge on the lake. Can't remember what the name of that lake that was, but it was DEEP, and the food at the lodge was absolutely delicious. I had my ski boat up there and occasionally put it on the lake for a Saturday/Sunday cruise. My normal Saturday evening entertainment though was sitting on the front porch and waiting for the squealing tires when folks realized that the sharp turn sign really meant what it indicated. Didn't seem to happen much during the week, but weekends it was GAME ON. Most of the time they left the road at a pretty good clip and got stuck in the ditch or on the bank on the opposite side of the road. I would drag them out and get 'em rollin' again as a friendly gesture. Strangely enough, most of 'em that did that were locals, not visitors/lost folks. And some were repeat customers, especially the ones more prone to heavier libation. Go figger. One would think they'd eventually remember that curve. Fortunately, there weren't any trees on the outside of the curve, or the coroner would have been there regularly. One of the things I noticed in KY, if they bother to put up a road sign, you better pay attention to what it's warning you about. They typically MEAN it.

One of my better experiences in life with people and their slightly different culture than my own.
 
Racked the missus' apricot wine to secondary ferment. More of a sparkling wine than anticipated, but we don't have a problem with that. Quite a bit of natural carbonation, even without pressure. Yeasty beasties got very active again, so gonna have to watch the carboy for a blow-out. It had stopped bubbling in the fermenting bucket, but transfer to the glass carboy seems to have woke 'em up again. I'm guessing it raised the temperature slightly in the process of racking it off. Hated to do it, but the batch was so much larger than the carboy I probably had to pour out at least a full bottle's worth. :( I hate throwing out stuff that I put that kind of work into making.

The Workie Ticket I brewed on Sunday is happily bubbling away. Debating on doing a secondary on it, but not sure it'll benefit from the process. There's nothing else to add, and at most, I'll get it off the trub and make it a tiny bit clearer. It's pretty dark, so I'm not sure clear really matters. I do want to drive it as high as I can this time, though. This one typically turns out rather sweet, and I'm thinking I'll like it better if it ferments a little more efficiently and I can get it a little dryer. Dunno. I'm gonna let it click along at 65-68 F for two weeks. If it stalls before two weeks, I'll get an aquarium heater and try to warm it just a tad to see if I can get it going again.
 
Thanks heaps. That looks nice. Looking forward to trying it. I'm debating on getting some stuff from here to start stocking up on brewing ingredients, or just ordering from whatever source makes the best sense. Buying a recipe at a time doesn't seem quite efficient. I'm thinking larger bulk may help bring the brewing costs down a bit. I'm sure the distributor is charging me for the recipe maintenance, and there's no reason I can't measure things for myself. The recipe editor is pretty darn good at approximating what's going to happen. I'm sure I'll get better at it the more I do by myself rather than depending on others to measure everything out for me. That also gives me more flexibility on the recipe.
 
Fortunately, there weren't any trees on the outside of the curve
By then they'd all been knocked down.

Put up a starter of S04 tonight for an early brew day tomorrow, the slurry looked and smelled fine even though it was from March, I hope that it was viable. If not, I have an envelope of fresh stuff.
 

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