Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.
Got to rack my Cervisia and label the Helles I bottled yesterday.
Kegging my Kolsch. It's a little hazy so I'll put in some gelatin. Tastes pretty good. Attenuated to 1.008. Been lagering for four days at 32. I'll put it back in the freezer for a few more days with the gelatin. Maybe pull it out on Tuesday and start carbing it.
Added dry hop additions to the NEIPA, and harvested yeast from the West Coast IPA (US-05)
Had a snafu with an IPA yesterday, where I ran out of propane right as I hit 200 F I used the whirlpool function on here and ended up with about 14 oz (396 g) of hops in this one (originally planned for 6 oz/168 g) . It'll be interesting to see how much volume I lose here, and how well the hops isomerized
Mash just started for Baseline IPA III. The last of 3 iterations made to dial in my house IPA. So far ver. 2 is ahead. Hop selection and timing are the variables in this series. It's soooooooooo nice to brew in the comfort of the kitchen. No more sweltering outside in the heat.
Lemongrass Ginger Wheat is chilling now, as am I.
American Imperial Porter
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Just finished transferring and putting it in the fermentation fridge to cool down. Tap water pretty warm and was only able to chill to just under 90F in 20 minutes. Time to finish the cleanup and then take a nap. Should be ready to aerate and pitch at about 10:00PM.
Had a little BD dinner for my wife today, entertained about 20 people, the homebrew was a hit, burped one keg, and put a serious sent in another. Spun three roasts up on the rotisserie, also a hit!
Mucking about with this old keg doing a preassure test on it. I hit it with 30psi and gave a dousing with star san and found a crack in the weld where that dark rust stain is was going to put this keg to action but maybe not now. No use getting someone to spot weld where that crack is? This keg is 50 years old buy I think it's finally ready to become a garden pot or maybe I can wack a lid on it and turn it into a brewery seat!
Have to start checking to make sure I got enough ginger in my lemongrass ginger wheat. I used dried ginger - won't make that mistake again.
Ben, You could use it to hold starsan. Fill it full, gravity feed to a serving keg, then pressure transfer with CO2 back to get a serving keg full of CO2. Works best if the dip tubes are not cut on the serving kegs. If they are the last bit of starsan needs to get shook out via the PRV under pressure.
Yeah I've been using is as a hot water tank to store first draught from the chiller when cooling my wort I use that hot water then for cleaning up. It looks a lot cleaner on the inside then the rusty mess you see on the outside.
It's tricky without carbonation I recon. My ginger Ninger beer was tasting a bit under done in the ginger department but now it's been in the keg and fully carbed it's got just the right amount of bite and flavour. Plus I dropped a gap ball of ginger and turmeric in there which will be hanging around for the duration of the keg.
For reference I used about 150g all up in ginger on that brew.
Thanks! Wort tasted quite nice but more lemongrass than ginger. I used fresh lemongrass - one stalk is good for a whole batch and I can get it for next to nothing at the Asian Market. Now for the ginger....
Here's recipie https://www.brewersfriend.com/homebrew/recipe/view/828285/ginger-ninger.
Here what I've got in recipie notes i did add a dry hop addition of more ginger and Tumeric that's not recorded in there but hope it helps.
I added dry hop to stainless hop ball pre frozen root (tried a different pasturisation method it's working so far) then wizzed in cleaned and pre boiled thermo added to ball (cleaned and boiled) and dropped in keg. I recon extra ginger was around 50g~.
Yeah, my plan is to let it go and adjust ginger and lemongrass post fermentation. Tasted last night, seemed to be about where I wanted it but then, that's after about 24 hours of fermentation.
Guess what ..
I can't see going to all the trouble of using apples when you can make great cider with juice. I almost have a keg on tap.
I always have it on hand. My wife Linda loves it so she is eager to help me bottle it. I only have room for one keg but I firmly believe that cider ages quite well in bottles.