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Posted: 12/27/2016 10:19:40 PM EDT
[#1]
Quote HistoryQuoted:
Your cooler is this one right? linky Can you do 10 gal batches w/ this? I think I'll be sticking to 5 for now. Did you put anything in the SS braid to keep it from collapsing? That's the one. It can do 10 gallon batches of IPA strength beer and above a bit. http://www.homebrewtalk.com/showthread.php?t=123585 I didn't put a spring or anything inside the sleeve. It hasn't been an issue for me, but I haven't brewed 10 gallon or high gravity batches yet. It's pretty stout, so I think it will continue to be fine without a spring, but one certainly won't hurt. |
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Posted: 12/27/2016 11:02:23 PM EDT
[#2]
Thanks for the info.
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Posted: 1/14/2017 7:37:50 PM EDT
[#3]
I did a BB Belgian saison today.
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Posted: 1/16/2017 4:23:19 PM EDT
[#4]
I brewed a super-dark imperial stout this weekend. Boiled for 150 minutes and ended up having to add water because I undershot my final volume....
Even with adding water my OG was 1.103 so we are looking at 10-11% ABV depending on how dry it finishes. Last time I brewed this beer my yeast crapped out on me after 3 days. |
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Posted: 1/17/2017 2:15:58 PM EDT
[#5]
Brewed last weekend, there is now a dry irish stout bubbling away in my closet
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Posted: 1/18/2017 1:18:50 AM EDT
[#6]
Quote HistoryQuoted:BB robst porter, with added whiskey barrel chips. I have that Brewer's Best Robust Porter sitting in a secondary carboy as we speak. Never thought about adding whiskey barrel chips. That's.. interesting. I was going to add a hint of raspberry flavoring and attempt to copy Great Lakes Brewing's Alberta Clipper porter. Any other ideas to add my own spin to it? |
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Posted: 1/18/2017 7:38:51 AM EDT
[#7]
Did a stout. I've done the recipe multiple times and it always turns out okay, and seems to get better with some age on it. So I'm going to bottle it and drink it later in the year.
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Posted: 1/18/2017 2:01:29 PM EDT
[#8]
Quote HistoryQuoted:
I have that Brewer's Best Robust Porter sitting in a secondary carboy as we speak. Never thought about adding whiskey barrel chips. That's.. interesting. I was going to add a hint of raspberry flavoring and attempt to copy Great Lakes Brewing's Alberta Clipper porter. Any other ideas to add my own spin to it? Even better, get an oak spiral on amazon. Boil it briefly in water (like, 2 minutes) to reduce the tannins. Then soak this in bourbon for up to a week. Throw this bourbon-soaked oak spiral into the secondary carboy, and rack your beer onto it after primary fermentation. https://www.amazon.com/American-Oak-Infusion-Spirals-Winemaking/dp/B013S28UC6/ref=pd_sim_328_2?_encoding=UTF8&psc=1&refRID=Y83WRD6PZMDP3782C82H#Ask As to things you can do with the porter: Add coldbrew coffee Add cacao nibs or cocao powder Add PB2 (defatted peanut butter) Add mint extract Rack it onto toasted coconut shreds or flakes Add some real maple syrup into the carboy (preferably at least 3 days after fermentation starts) Add some split vanilla beans, or vanilla extract |
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Posted: 1/20/2017 11:48:01 PM EDT
[#9]
Quote HistoryQuoted:
Even better, get an oak spiral on amazon. Boil it briefly in water (like, 2 minutes) to reduce the tannins. Then soak this in bourbon for up to a week. Throw this bourbon-soaked oak spiral into the secondary carboy, and rack your beer onto it after primary fermentation. https://www.amazon.com/American-Oak-Infusion-Spirals-Winemaking/dp/B013S28UC6/ref=pd_sim_328_2?_encoding=UTF8&psc=1&refRID=Y83WRD6PZMDP3782C82H#Ask As to things you can do with the porter: Add coldbrew coffee Add cacao nibs or cocao powder Add PB2 (defatted peanut butter) Add mint extract Rack it onto toasted coconut shreds or flakes Add some real maple syrup into the carboy (preferably at least 3 days after fermentation starts) Add some split vanilla beans, or vanilla extract Quote HistoryQuoted:
Quoted:
I have that Brewer's Best Robust Porter sitting in a secondary carboy as we speak. Never thought about adding whiskey barrel chips. That's.. interesting. I was going to add a hint of raspberry flavoring and attempt to copy Great Lakes Brewing's Alberta Clipper porter. Any other ideas to add my own spin to it? Even better, get an oak spiral on amazon. Boil it briefly in water (like, 2 minutes) to reduce the tannins. Then soak this in bourbon for up to a week. Throw this bourbon-soaked oak spiral into the secondary carboy, and rack your beer onto it after primary fermentation. https://www.amazon.com/American-Oak-Infusion-Spirals-Winemaking/dp/B013S28UC6/ref=pd_sim_328_2?_encoding=UTF8&psc=1&refRID=Y83WRD6PZMDP3782C82H#Ask As to things you can do with the porter: Add coldbrew coffee Add cacao nibs or cocao powder Add PB2 (defatted peanut butter) Add mint extract Rack it onto toasted coconut shreds or flakes Add some real maple syrup into the carboy (preferably at least 3 days after fermentation starts) Add some split vanilla beans, or vanilla extract I did this with a stout, but a porter would work. Half pound of roasted hatch green chilis in primary, another half pound in secondary. Probably any mild roasted pepper would work. The few that have tried it thought it was very good. If you just do primary, it might be more subtle. |
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Posted: 1/23/2017 2:25:10 PM EDT
[#10]
I've got a decoction mashed German Alt recipe on deck, might brew that up this weekend.
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Posted: 2/1/2017 11:18:44 AM EDT
[#11]
20 gallons this weekend.
I've been using my keggles, but doing simultaneous brews. Heat water, mash, sparge, while boiling 1st 10 gallons, heat/mash 2nd 10 gallons (no clean up of the tun), by the time I boil the 1st 10 gallons, 2nd 10 is ready to start boiling after mash. double the amount, same cleaning, but only add 1+30 hr to total time. |
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Posted: 2/1/2017 11:48:33 AM EDT
[#12]
I brewed an English Brown Ale last Saturday. I finally got my efficiency up, but that means this beer finished at 1.069 instead of my target 1.052 !
I guess it will be a Brittish Strong Ale instead. I now have 3 beers in Primary, two of which will be bottled this weekend. |
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Posted: 2/1/2017 4:44:05 PM EDT
[#13]
Quote HistoryQuoted:
20 gallons this weekend. I've been using my keggles, but doing simultaneous brews. Heat water, mash, sparge, while boiling 1st 10 gallons, heat/mash 2nd 10 gallons (no clean up of the tun), by the time I boil the 1st 10 gallons, 2nd 10 is ready to start boiling after mash. double the amount, same cleaning, but only add 1+30 hr to total time. Unfortunately that is one of the downfalls of using a single vessel system. I'd really like to be able to do some batches like this. I will be brewing a Pliney the Elder clone this weekend. |
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Posted: 2/4/2017 11:57:15 AM EDT
[#14]
Quote HistoryQuoted:
Unfortunately that is one of the downfalls of using a single vessel system. I'd really like to be able to do some batches like this. I will be brewing a Pliney the Elder clone this weekend. Craigslist. Pot/burners can be hd for 40 |
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Posted: 2/9/2017 12:35:27 PM EDT
[#15]
Quote HistoryQuoted:
Craigslist. Pot/burners can be hd for 40 Quote HistoryQuoted:
Quoted:
Unfortunately that is one of the downfalls of using a single vessel system. I'd really like to be able to do some batches like this. I will be brewing a Pliney the Elder clone this weekend. Craigslist. Pot/burners can be hd for 40 I haven't quite figured out how I would make all that work with my brew boss system. Anyways my Pliney the Elder Clone is bubbling away on the fermentation chamber.  Beer Bubbling |
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Posted: 3/6/2017 11:42:37 AM EDT
[#16]
No brewing but did get my mash tun built this weekend
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Posted: 3/17/2017 5:58:53 PM EDT
[#17]
Working on my first all grain. CA Pale Ale.
I hope I don't eff it up
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Posted: 3/17/2017 11:04:48 PM EDT
[#18]
Did an Amarillo hop, 2 row SMaSH today. Should be a nice, light beer. Og was 1.04. Windsor yeast starter.
Edit: I put this in the fermenter at 1530, using a Windsor starter from a month ago brew. 2015 local, and it is already bubbling. I began the starter Wed. afternoon. 5 hours. Cool. |
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Posted: 3/17/2017 11:36:39 PM EDT
[#19]
Quote HistoryQuoted:
Working on my first all grain. CA Pale Ale. I hope I don't eff it up It will make beer. It is a light beer, so I think it will be ok. Might be my best yet. Ya never know. Edit: brew in a bag, 7.5 gallons, 2 pot boil to reduce time. |
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Posted: 3/18/2017 10:46:13 PM EDT
[#20]
Quote HistoryQuoted:
I feel ya. I got mash today to 152, stuck it in the oven at 150 for an hour. Take it out, the mash is at 130. WTF? Heated it back to 160, back in the oven for 30 mins (with thermometer to check temp.) SOMEBODY turned the oven off. So, I have a sort of reverse, then obverse decoction mash going on. It will make beer. It is a light beer, so I think it will be ok. Might be my best yet. Ya never know. Edit: brew in a bag, 7.5 gallons, 2 pot boil to reduce time. 
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Posted: 3/18/2017 11:24:20 PM EDT
[#21]
Quote HistoryQuoted:
It's bubbling away so we'll see Quote HistoryQuoted:
Quoted:
I feel ya. I got mash today to 152, stuck it in the oven at 150 for an hour. Take it out, the mash is at 130. WTF? Heated it back to 160, back in the oven for 30 mins (with thermometer to check temp.) SOMEBODY turned the oven off. So, I have a sort of reverse, then obverse decoction mash going on. It will make beer. It is a light beer, so I think it will be ok. Might be my best yet. Ya never know. Edit: brew in a bag, 7.5 gallons, 2 pot boil to reduce time. 2 cups spent grain 1 egg 1/2 cup peanut butter 1 cup flour 350 for 30 min, 250 for 1-2 hours. I add flour more than the recipe just to make handling less tacky. More egg to make it more malleable. Recipe from www. barleyandhops.com. Edit: these are people edible also. Not much flavor, but edible. I have et a few. |
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Posted: 3/18/2017 11:50:32 PM EDT
[#22]
Quote HistoryQuoted:
Yeah, I am not worried. Beer will be made. Drinkable is another question, but I am confident it will be OK. I did today, make doggie biscuits from some of the grain. Those have been doggie popular in the past. 2 cups spent grain 1 egg 1/2 cup peanut butter 1 cup flour 350 for 30 min, 250 for 1-2 hours. I add flour more than the recipe just to make handling less tacky. More egg to make it more malleable. Recipe from www. barleyandhops.com. Edit: these are people edible also. Not much flavor, but edible. I have et a few. Neat idea though. |
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Posted: 4/12/2017 8:18:49 PM EDT
[#23]
Brewed "Radiator Weizenbock" today. Featured in Southwest Brewing News Feb/Mar edition. I did a partial mash.
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Posted: 4/30/2017 12:42:21 AM EDT
[#24]
Doing a Fat Tire clone tomorrow
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Posted: 4/30/2017 12:06:37 PM EDT
[#25]
Doing a clone called Hopfella's.
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 % 2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 8.3 % 2 lbs Vienna Malt (3.5 SRM) Grain 3 8.3 % Mash Steps Saccharification Add 15.24 gal of water at 158.7 F 152.1 F 75 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min Boil Ingredients 2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 30.6 IBUs 2.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 5 15.2 IBUs 2.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 6 6.1 IBUs ? Estimated Post Boil Vol: 12.48 gal and Est Post Boil Gravity: 1.060 SG Yeast 2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 - Dry Hop 2.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs  Attached File Attached File |
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Posted: 4/30/2017 7:51:51 PM EDT
[#26]
My hi-tech setup from earlier today
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Posted: 5/19/2017 2:23:59 PM EDT
[#27]
I brewed 2 in the last 2 days. Both IPA's, same recipe but with different yeasts and will have different hops used in the dry hop. Basically my house version of a NEIPA/fruitbomb. Juicy tropical fruit, no bitterness.
12lb pale 2-row 1lb rolled oats 1/2lb cara 10 .5oz Galaxy @60 Flameout is 1oz each of Galaxy, Mosaic, Citra for 30 mins Chill to 170 and again 1oz each of G-M-C for 30 mins Ferment with WLP644 Trois yeast @70F and let it free rise as warm as it wants in a 68F room. After 3 days add 1oz each of G-M-C When fermentation is complete dryhop with 1oz each of GMC for 2 days while cold crashing in the fridge. One batch had a Belgian Wit yeast instead of the Trois, and is getting it's dry hop with Motueka, Azacca, and Hull Melon. |
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Posted: 5/25/2017 6:27:55 PM EDT
[#28]
I brewed another batch of my house beer (for the WV cabin) in the rain yesterday.
I've come to the conclusion that the locals there can't handle anything stronger than Coors Light. The stuff I make isn't strong or hoppy, it's pretty much a session beer (for me) at around 5.5 % or so.
Most of them will drink it because it's free though. 
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Posted: 5/26/2017 12:08:00 PM EDT
[#29]
Nailed the SRM and gravity on my Sofie clone, the real Sofie is in the glass.
I also purchased the ingredients for an interpretation of a Petrus aged red to brew when the starter is ready. |
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Posted: 5/30/2017 11:44:57 AM EDT
[#30]
Yes, brewed a batch yesterday. I hadn't brewed in about a year (I know, I know.) Felt good to get back into the swing of it but I remembered my hate for cleaning up afterwards; need to work on making that a lot easier.
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Posted: 6/1/2017 11:16:05 AM EDT
[#31]
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Posted: 6/10/2017 6:14:01 PM EDT
[#32]
Brewed the BB Mexican Cervesa kit today. It's a favorite of those folks I share with.
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Posted: 6/13/2017 3:13:25 PM EDT
[#33]
Last week I mashed, boiled for 15mins, cooled and kettle soured my Petrus red. After 4 days of souring I boiled, cooled and pitched a huge starter of Wyeast Brett Lambicus along with 2lbs of D-180. I also bottled a batch of Belgian IPA, and added orange peel and wine soaked oak sticks to my Sofie clone.
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Posted: 6/19/2017 2:15:34 PM EDT
[#34]
I did the BB American light kit yesterday.
Tried something different when it came to cooling the wort. I had 2.5 gallons after the boil, and only cooled it to 175. Put 3 gallons of water in the fermenter, then added the wort, and put in the bedroom, lid on. Just now added the yeast. Temp was down to 72 after 24 hours. Used a lot less water. |
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Posted: 6/21/2017 12:17:30 AM EDT
[#35]
I threw some yeast and an airlock into and on another gallon of store-brand unfiltered apple juice, and swapped out a couple of blowoff tubes for regular airlocks so I could fit all of my wee babies into the cooler:
Still not past the point of peeking at them every day when I get home from work to see if they've spontaneously turned into bottles of tasty booze not made by a total idiot. |
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Posted: 6/22/2017 1:05:14 PM EDT
[#36]
I have a three gallon batch of dandelion mead in the primary right now. I'll need to move it to the secondary this weekend.
I swore I'd never do all that work again picking flowers, but the first batch was so damn good. |
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Posted: 6/24/2017 12:02:23 PM EDT
[#37]
Earlier this week I bottled my Sofie clone, and made a kettle soured saison to toss onto the yeast cake. Both should be ready for the 4th
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Posted: 7/12/2017 9:58:59 PM EDT
[#38]
Today brewed a clone of Bell's Two Hearted IPA. Gonna pitch yeast tomorrow or Friday, when it is cool enough.
On the 9th I did a strawberry/pear hard cider I got with my original kit, Christmas before last. Still bubbling. |
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Posted: 7/13/2017 11:36:28 AM EDT
[#39]
Anyone have a good fruit wheat brew they have done and would recommend? I had a Blueberry wheat form a local brewery the other day and really like it and want to try something.
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Posted: 7/14/2017 7:03:52 PM EDT
[#40]
Quote HistoryQuoted:
Anyone have a good fruit wheat brew they have done and would recommend? I had a Blueberry wheat form a local brewery the other day and really like it and want to try something. I have had the blueberry honey ale made by a friend. Tasted great and smelled like a blueberry pancake. |
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Posted: 7/18/2017 6:52:48 PM EDT
[#41]
Ended up brewing 10 gallons of Centennial Blonde that I found on homebrewtalk. Not bad for about $30.
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Posted: 9/27/2017 3:26:49 PM EDT
[#42]
Brewing today, the Two Hearted ale clone.
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Posted: 10/3/2017 7:00:50 PM EDT
[#43]
Brewed last weekend, hopefully a Maui Brewing Co. Coconut Porter clone.
I am using over 1.5 lbs of raw organic and toasted coconut in a 5 gallon batch. Should be a lot of "waste" between the hops, the trub, and the coconut. I hope to bottle 4.5 gallons... maybe? |
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Posted: 10/3/2017 8:24:26 PM EDT
[#44]
Quote HistoryQuoted:
Brewed last weekend, hopefully a Maui Brewing Co. Coconut Porter clone. I am using over 1.5 lbs of raw organic and toasted coconut in a 5 gallon batch. Should be a lot of "waste" between the hops, the trub, and the coconut. I hope to bottle 4.5 gallons... maybe? |
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Posted: 10/11/2017 9:16:12 AM EDT
[#45]
Started my first batch of beer yesterday, Midwest Supply's Beer. Simply beer pale ale. She's now bubbling away cheerfully. My next batch, I think will be trying a Blue Moon clone.
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Posted: 10/11/2017 4:21:24 PM EDT
[#46]
Well done!
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Posted: 10/11/2017 7:23:19 PM EDT
[#47]
Quote HistoryQuoted:
Well done! |
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Posted: 10/12/2017 12:37:31 PM EDT
[#48]
Quote HistoryQuoted:
Thanks! But like I said in the other thread, the Blue Moon clone is pricey. I’m doing a Budweiser clone after the Pale Ale finishes primary fermentation. |
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Posted: 10/12/2017 1:19:55 PM EDT
[#49]
Quote HistoryQuoted:
You can't really "clone" Budweiser. It's a lager that's aged on beechwood chips. That means it's probably fermented around 53 degrees. Unless you have a spare chest freezer, temperature controller, and a stir-plate/flask combo; you won't be able to come close. Quote HistoryQuoted:
Quoted:
Thanks! But like I said in the other thread, the Blue Moon clone is pricey. I’m doing a Budweiser clone after the Pale Ale finishes primary fermentation. |
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Posted: 10/20/2017 9:12:27 AM EDT
[#50]
Well with fall upon us here in Mn my mind goes to Stouts
So tomorrow I'll be brewing up my Coffee Stout "Mothers Little Helper" If I think too I'll try to take pictures during the brew and post them up. |
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