[ARCHIVED THREAD] - HOMEBREWERS OF ARFCOM UNITE!!! GoatBoy will create a homebrew subforum if we can get the support!!! (Page 7 of 7)
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This isn't exactly home brewing but I'm going to try to make some lemoncello. Anyone ever make any at home? How did it turn out? "eetsa not so eeeesay" Bah! Some high alcohol vodka, lemon peels and sugar –– what could go wrong?  The Italian friend I quoted above was referring to the PART of the peel that must be used & all the work in getting only that part of the peel in the mix. No direct experience personally. Rock on! If I remember correctly you want just the outer edge of the peel. No pith whatsoever. |
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Made a Belgian Strong Dark Ale yesterday. Shooting for 1.104, got 1.100 @ correct volume (I'll take it). Pitched 3 cup WLP500 starter @ 71F. Airlock is going strong. Just googled White Labs P500 NICE......................Care to share the recipe? WLP500 Trappist Ale Yeast From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to low Optimum Fermentation Temperature: 65-72°F Lower temperatures (under 65) will result in less fruity and more earthy beers. Alcohol Tolerance: High Sure, here you go. I based it on a couple different recipes from HBT and my own tastes. This is only the third recipe I've put together myself (first is still in the primary!). 13# Belgian Pilsner (2-row) 0.5# Caramunich malt 0.5# Special B malt 0.25# Aromatic malt 1.5# Clear candi sugar 1# Amber candi sugar 0.6 oz Magnum (11.1% AA), 60 min 0.5 oz Czech Saaz (4% AA), 20 min 0.5 oz Czech Saaz (4% AA), 5 min 1/8 tsp Grains of Paradise (crushed), 5 min WLP500 Trappist Ale Forgot to say, mash at 150F. I tried a new technique, so my mash temps were way off....if anyone wants to comment on possible effects on fermentability/etc. of my wort, I'd love it. After dough-in, I was at 146.6F. I decocted 1.5 gal and boiled it (took about 30 min to go from dough-in to adding the decoction back in). This drove the temp too high, 156F. We stirred until the temp dropped to 150F and left it for 60 min. |
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<snip> I think the carboy had been sat down too hard on a concrete floor. A tiny crack is all it takes. That's why I use plastic Better Bottles now. They are waaaay lighter, and they don't give you stitches. Today was a GREAT day to brew! Not too hot, not too cool. I cranked out 10 gallons of AG light wheat without breaking a sweat.  My glass carboy disaster happened when I sat a full one down to hard (from 2 inches) on my concrete basement floor just 3-4 months into brewing. My hands were wet and it slipped a little on the way down. STUPID. 5 gallons of beer on and under everything in the basement, then the blood started flowing. No stitches, but several cuts on my hands, feet, wrists, and ankles. Went Better Bottles ever since. The glass is classic, but I'm a little too haphazard to continue it. Oh, and bump... I've heard of guys getting SERIOUS wounds from glass carboys. Wounds that required surgery, and months of physical therapy. Better Bottles are SOOOO much better. They're all I use now. There is a new plastic bottle, similar to a Better Bottle, but a little cheaper. I have one of them, and it is possibly better. Different design, and a little easier to clean. A few years back I dropped a full glass carboy on the kitchen floor...filled with BFT solution...no injuries but I did get a sanatized floor.... Today I bought my first 6 gallon Better Bottles....$29 including the correct stopper size and 4' of tubing. As mentioned earlier, I picked up two kegs, Co2, regulator, and hoses on Friday....can't wait to keg my first batch after 18 years of bottling... 
going to keg the beer, put under 30 psi (no priming with corn sugar), roll/shake for about 6 minutes...refridgerate, keep under Co2, test in a week or so (at 12-15psi).... How are you keg guys going from "rack to keg....to serve?" I kegged 13 gallons (2 five gallon kegs and a three gallon) Friday. I fill the keg to the weld line, seal the lid, hit it with 30psi, remove the gas, pull the pressure release, and repeat. That purges the O2. Then, I hit it 30psi for a couple of days to make sure it is sealed and give it a bit of carb. I let the kegs sit at 60*F for several weeks if an Ale, or stick the keg in the kegerator for six weeks or so if it's a Lager. A couple of weeks before tapping, I put the keg on 12psi. |
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I hereby make a standing offer: Anytime GoatBoy is in the Memphis area, I will fill him with homebrew!
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