I am sure that if my beers were in kegs that I would need to brew more frequently than I do. So in a sense, bottling helps keep my 2.5 gallon batches around longer, and helps support local bars and restaurants.
What's your next brew
- Thread starter Ozarks Mountain Brewery
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I’m not big on most bars (never understood sitting in one drinking until I fell off the stool), and most drinks, alcoholic ones anyway, are WAY overpriced in restaurants around here. Besides that, the limit for DUI down here is something like .03, meaning one beer without a meal is likely to put someone of my stature over the limit. I’d much rather have my beer at home and don’t need a designated driver to get from the sofa to the bed. Not that I don’t enjoy a good bar with a good atmosphere, though. I remember one very fondly in Barstow, CA called “Who’s On First”. Yep, Abbot and Costello. We have a few good micros around here too, but also pricey. I can make a whole batch for the cost of a six pack. I’m all about supporting local biz, but to a point. We’re pretty close to that point right now. The remodeling project has been about 6 weeks of 10-12 hour days, and we both could use a night out.
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Correction....no Schwartzbier. I have a couple of dark beers ready to drink. so a Saison will replace that....I hope. The last one I did 3 years ago I had to dump it because of cold crash suck back of a quart of starsan.
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I'm trying to save mine for Thanksgiving, but I might have one tonight, you know - just to check the carb level LOL.
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That's how it starts.....
Beat me to it, lol.
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I do have some Funky Buddha left as a backup And, I do like their Hefe.
And, I do like their Hefe.- Joined
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It Is tasty and carbed the way I want. Will need some restraint. Definitely more of a Festbier than a Marzen. Very drinkable.
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Tomorrow, I plan on brewing an overly complicated Stout (I'm calling it Chi-Chi Stout!) that will likely get a fruit addition post fermentation. What fruit and exactly how I plan to add it is completely up in the air right now. Not sure why I want to do this, but it seemed like a fun idea when I was putting the recipe together.
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Man oh man US-05 takes an eternity to ferment!
I only have one fermenter so I must wait until my last batch is done, cold crashed, and kegged!
Then I think I will knock out a hazy using VOSS, then on to an ESB, or a WC IPA after that.
I only have one fermenter so I must wait until my last batch is done, cold crashed, and kegged!
Then I think I will knock out a hazy using VOSS, then on to an ESB, or a WC IPA after that.
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I'm onto voss for a bit.
Blonde is about to take yo the fermenter.
Then I'll go through my recipes and see what else came out fine over the last years.
Thinking maybe a wheat and a red ale, although simple cider might creep in as well.
Now thinking I could re-use trub. Ferment, put in keg after a week, leaving keg at room temp for a week+ with spunding valve to free up fermenter ...
I need to get my stock back up
Blonde is about to take yo the fermenter.
Then I'll go through my recipes and see what else came out fine over the last years.
Thinking maybe a wheat and a red ale, although simple cider might creep in as well.
Now thinking I could re-use trub. Ferment, put in keg after a week, leaving keg at room temp for a week+ with spunding valve to free up fermenter ...
I need to get my stock back up
I'm dying to break in my new mash tun this weekend, but it'll have to wait. I think I'll at least assemble and do a run with just water. Measure how much heat is lost transferring the mash water over and check it for leaks. I already bought grain for another batch, but I don't want to be rushed going through my first brew with it and I'm trying to watch football at a buddies house tomorrow afternoon.
Have you ever re-pitched US-05? Second generation seems to be a little smarter and faster than first generation ab.out what to do with sugar. I can be a little violent overpitching, though. I've had it climb 8 inches for the krausen to escape
Cherry's maybe?Tomorrow, I plan on brewing an overly complicated Stout (I'm calling it Chi-Chi Stout!) that will likely get a fruit addition post fermentation. What fruit and exactly how I plan to add it is completely up in the air right now. Not sure why I want to do this, but it seemed like a fun idea when I was putting the recipe together.
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Yessir. I found some cherries in the freezer that will likely take the plunge. Maybe raspberries too. This beer is already out of control, no going back now.
I have used slurry left over from US-05 fermentations several times, and find that it does well. To this point, there have not been any cases of needing a blow off tube, but there is always a generous amount of head space in my fermenters.
This IPA will be brewed sometime this week
https://www.brewersfriend.com/homebrew/recipe/view/1430556/best-ipa
Then after that I will brew my Vienna Garage Lager, but that is a few weeks down the road.
In the meantime, after the current batch of simple cider gets bottled, we’ll run another batch and keep doing so as long as the local orchard keeps cranking out fresh pressed juice.
https://www.brewersfriend.com/homebrew/recipe/view/1430556/best-ipa
Then after that I will brew my Vienna Garage Lager, but that is a few weeks down the road.
In the meantime, after the current batch of simple cider gets bottled, we’ll run another batch and keep doing so as long as the local orchard keeps cranking out fresh pressed juice.
Gunna do a double batch next.
Thinking different yeast potentially wheat beer maybe get some crushed Corriander and orange peal going in a no chill directly in a keg and the other batch ontop of my BRY-97 yeast cake with some Vic Secret and another hop.
Need to get some more beer on tap so I don't touch that Christmas beer I brewed...
Anyone want to School me on Wheat beer yeast choices preferably Dry options ?
@Donoroto
@Zambezi Special
@Herm brews
I see you guys doing Wit style brews...
Edit ordered some Lallamand Munich Classic so that's what it will be.
Here's what's brewing hopefully this weekend
https://www.brewersfriend.com/homebrew/recipe/view/1430970/double-trouble
Thinking different yeast potentially wheat beer maybe get some crushed Corriander and orange peal going in a no chill directly in a keg and the other batch ontop of my BRY-97 yeast cake with some Vic Secret and another hop.
Need to get some more beer on tap so I don't touch that Christmas beer I brewed...
Anyone want to School me on Wheat beer yeast choices preferably Dry options ?
@Donoroto
@Zambezi Special
@Herm brews
I see you guys doing Wit style brews...
Edit ordered some Lallamand Munich Classic so that's what it will be.
Here's what's brewing hopefully this weekend
https://www.brewersfriend.com/homebrew/recipe/view/1430970/double-trouble
Last edited:
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I don't have the time or inclination to harvest and repitch yeast. I did not few years ago, it just wasn't worth the time and effort for me.
I've used their munich yeast, came out fine. Not as much ester (which is desired) as the white labs, but well within range.
