I brewed today!

[Ward Chillington]

Getting hot out, time for a Stout!

Speaking of....

At the Garryowen with Wifey. The power's been out for the last 4 days. We lost all the food in the fridge and freezer and after a day of cleaning, it was indeed hot out and time for a Stout!

 

[Josh Hughes]

Speaking of....View attachment 32322
At the Garryowen with Wifey. The power's been out for the last 4 days. We lost all the food in the fridge and freezer and after a day of cleaning, it was indeed hot out and time for a Stout!

Oh man

 

[Donoroto]

Speaking of....View attachment 32322
At the Garryowen with Wifey. The power's been out for the last 4 days. We lost all the food in the fridge and freezer and after a day of cleaning, it was indeed hot out and time for a Stout!

Nice photo, but hard to like your predicament.

 

[Sandy Feet]

Would you offer your throat to the wolf with red roses? Stout = time of day beer, not time if year, at least to me

Doesn't matter time of day OR time of year LOL.

 

[Bryozoans]

Brewed a Dunkelweizen yesterday.
May have missed my target gravity because I had a whole liter less of boil off volume than usual - I only make like 2 gal at a time so that liter makes a difference! I didn't measure gravity at the end of the boil I just calculated based on boil off volume. I didn't really realize that ambient humidity could make that much of a difference in boil off, but I guess it does because that was literally the only difference between this brew session and all my other ones. Usually it's pretty dry here, but this weekend it was really muggy and rainy. It was too crappy to go fishing, so I made beer instead haha

 

[Sandy Feet]

Brewed a Dunkelweizen yesterday.
May have missed my target gravity because I had a whole liter less of boil off volume than usual - I only make like 2 gal at a time so that liter makes a difference! I didn't measure gravity at the end of the boil I just calculated based on boil off volume. I didn't really realize that ambient humidity could make that much of a difference in boil off, but I guess it does because that was literally the only difference between this brew session and all my other ones. Usually it's pretty dry here, but this weekend it was really muggy and rainy. It was too crappy to go fishing, so I made beer instead haha

I like both fishing and making beer
It is usually quite muggy here, and I notice a little bit of a difference in the winter when it can get a little drier, but it isn't huge. If you are up high or in the desert, I can see it.
I got up very early to brew a couple of weeks ago, and the humidity was probably above 90%. Before the sun was up, I started to sweat just taking my stuff into the back yard.

 

[Ward Chillington]

Nice photo, but hard to like your predicament.

Thanks Don...it's a really cool pub in Gettysburg where you can get a proper pint that's cellar temp and poured right!

 

[TerryDowning]

Brewed a Kentucky Common today

 

[Simonpyman]

Brewed Yooper’s British mild. First time fermenting in a keg. Got the temp down to 71 so will leave in kegerator until temps are ~63 to pitch yeast. My double coil in ice water setup does a decent job, should have bought more ice. Pretty chill brew day, gravities were pretty close to what was expected in recipe.

 

[Simonpyman]

Going to have to wait until the morning to pitch. Temp is still at 70 eight hours later. Using the kegerator set at 64. I can’t imagine the tilt malfunctioning but wow this is taking long! But I guess the physics make sense.

 

[Josh Hughes]

Will take a keg longer to get cold.

 

[Sunfire96]

Going to have to wait until the morning to pitch. Temp is still at 70 eight hours later. Using the kegerator set at 64. I can’t imagine the tilt malfunctioning but wow this is taking long! But I guess the physics make sense.

Tilts can be wrong. Do you have a meat thermometer? Tape it to the outside of the keg with a folded paper towel or bubble wrap and check the temp that way to confirm

 

[Simonpyman]

Tilts can be wrong. Do you have a meat thermometer? Tape it to the outside of the keg with a folded paper towel or bubble wrap and check the temp that way to confirm

I opened the keg and checked temp with meat thermometer and it was very close to the tilt. I ended up pitching the yeast at 67 vs 63. Added some CO2 at ~5 psi and attached spunding valve.

 

[Craigerrr]

Brewed Yooper’s British mild. First time fermenting in a keg. Got the temp down to 71 so will leave in kegerator until temps are ~63 to pitch yeast. My double coil in ice water setup does a decent job, should have bought more ice. Pretty chill brew day, gravities were pretty close to what was expected in recipe.

Hope you don't mind me chiming in on this.
While pre chilling will help with the cooling process, it only makes a marginal difference.
Increasing chiller surface area has a much more significant effect.
I got rid of the pathetic coil that came with my Brewzilla years ago.
First I built a double pass chiller using 100' of 3/8" copper tubing, that thing was incredible, chilled to pitching temp in like 7 minutes and filled 3 buckets with piping hat water.
I now use a counterflow chiller, by adjusting chilling water flow I can pump straight into the fermenter at pitching temp. I pipe to chilling water to drain, haven't calculated how much water I use with the CF chiller. In my current brew space I don't really have the space to save hot water for clean up unfortunately.

This was dubbed Frankenchiller by someone here on the forum.

 

[Simonpyman]

Hope you don't mind me chiming in on this.
While pre chilling will help with the cooling process, it only makes a marginal difference.
Increasing chiller surface area has a much more significant effect.
I got rid of the pathetic coil that came with my Brewzilla years ago.
First I built a double pass chiller using 100' of 3/8" copper tubing, that thing was incredible, chilled to pitching temp in like 7 minutes and filled 3 buckets with piping hat water.
I now use a counterflow chiller, by adjusting chilling water flow I can pump straight into the fermenter at pitching temp. I pipe to chilling water to drain, haven't calculated how much water I use with the CF chiller. In my current brew space I don't really have the space to save hot water for clean up unfortunately.

This was dubbed Frankenchiller by someone here on the forum.

View attachment 32352

Yeah I remember reading somewhere about heat transfer and surface area etc. That’s a really cool coil setup. Unfortunately for now i will have to settle for what i have until I move to a bigger space with more hookup options.

 

[TerryDowning]

Brewed my Cream Ale today

 

[Josh Hughes]

I opened the keg and checked temp with meat thermometer and it was very close to the tilt. I ended up pitching the yeast at 67 vs 63. Added some CO2 at ~5 psi and attached spunding valve.

I use that yeast in upper 60s without negative effects