What are you doing with homebrew today?

Brew Cat said:
No way
The Gieco greko
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definitely not, he's Texan.

I tried to buy a big ol' inflatable G**co gecko at a motorcycle race, and I almost had a deal, but the team manager shot it down.
"is this going to end up on youtube? ... "

It wouldn't have, but it would have been spectacularly destroyed. Probably with tannerite.
I can't stand those commercials and still haven't forgiven them for the clown show with my parents ( short story, long, Mom was rear ended by another G**co customer who fled the scene. cops found him, he confessed, and they denied coverage for the collision until 1 day before trail almost a year later ).
 
Well that's why they have low rates I guess
 
RoadRoach said:
Ahhhh, ok, so you're not recirculating through the whole mash, then. Now all I have to do is go back and review (if I can find it) something that told me that recirculating was good for efficiency .... I wanna say it's in one of the printed books I have. The kids all got me brewing books for Christmas a few years ago. They're mostly recipe books, but a couple are good references for process methods, too. It may have just been about regulating temperature of the mash by someone who was overly concerned with temperature drop during mash, and presented some pretty good arguments. I'm pretty sure it was about techniques using 2 and 3 vessel systems and the pros/cons of each. But, if you want five only ways to brew, just ask 5 brewers. Brewers are much like engineers. I'm both, so that presents a whole new set of problems to fix that possibly don't exist. That's what engineers do, fix problems no one knew existed (nor cared about). What I'm really more interested in is using the recirculation to control temperature if I go to BIAB, but get the best efficiency from that with no intermediate rinse of the kettle or handling of the wort until it's time to transfer to the fermenter. Basically a two vessel system from mash to ferment. Too many things I've read say that BIAB is less efficient than loose grain mashing, but loose grain mashing is messy and clumsy, especially with larger batches. If it nets me one more bottle, I'm pretty stoked considering how much craft beer is at the grocery store. That adds up over time.

I got in the hobby just because of the opportunity to learn. Learning is what I do and enjoy the most. Knowing how can be boring sometimes, but doing things different ways and analyzing the impact on the outcome is what I want to do. I.E., I want to do it 6 different ways. The way the other 5 brewers do, and my way. ;)
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I have a vague memory of the same thing about recycling during the mash evening out temps across the grain bed. But, I don't think it was a big improvement in efficiency. After doughing in I measure at 3-4 different locations in the mash tun. Temps are always within 1°F of each other so I never felt it was worth the effort to build something to recirc during the mash to even temps out. But many people do recirc during the mash so I may be wrong.
 
Cleaned some beer lines, and did some work on my my cooler mash tun. I think it is ready to rock and roll, hope to brew this Friday,or Saturday, it has been too long...
 
Dry hop with dried mandarin orange slices in my wheat beer. I'm hoping to infuse some flavor and aroma
I'm assuming they will also ferment. Maybe I should throw in some dried peels also
 
Brew Cat said:
Dry hop with dried mandarin orange slices in my wheat beer. I'm hoping to infuse some flavor and aroma
I'm assuming they will also ferment. Maybe I should throw in some dried peels also
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The peel (essence) will likely give you better aroma, but I'm not sure I'd risk contamination with raw peel/essence. Maybe next time use the fresh stuff late boil? I do a wheat with orange peel and coriander. Very nice hot weather beer.
 
RoadRoach said:
The peel (essence) will likely give you better aroma, but I'm not sure I'd risk contamination with raw peel/essence. Maybe next time use the fresh stuff late boil? I do a wheat with orange peel and coriander. Very nice hot weather beer.
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I did some late boil as well. The mandarin I sliced the rings and dried them peel and all. The end cuts are all peel no fruit left on them. I'm not going for a Wit so no coriander in this one although I've made those as well.
By the way last time did this with a combo mandarin and lemon but all in the boil just trying something different. Not worried about infection,I washed them
 
Brew Cat said:
I did some late boil as well. The mandarin I sliced the rings and dried them peel and all. The end cuts are all peel no fruit left on them. I'm not going for a Wit so no coriander in this one although I've made those as well.
By the way last time did this with a combo mandarin and lemon but all in the boil just trying something different. Not worried about infection,I washed them
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Yeah, I've done a lemon/orange essence combo before too, and just a pinch extra Warrior instead of the coriander. Not sure what you'd call it, but I liked it. Just had some leftover stuff to use up, so threw it in a pot to see what would happen.
 
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Smells awesome
Maybe I should seal the bucket or keg it and let it finish in said keg
 
Well besides transferring the wheat I'm brewing my SOS clone and also cold crashing my alt. Also killed the Schneider Weiss keg
Got the tunes playing and annoying my fantasy football mates in between
Other than that nothin doin
 
Well just in the nick of time. Schneider Weiss kicked Tuesday, ESB kicked Thursday, Julius kicked today.
Mandarin Wheat just came on today. Cut it way to close.
Kegged the Altbier yesterday and have the Sip of Sunshine in the fermenter.
This Mandarin wheat came out super
I'll serve it at Thanksgiving
 
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