Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.
I didn't succede I got too drunk and sleepy lol!
That'd be near maxing that out hey Oz hope it runs smooth for you.
oh it was, I used lots of defoamer, it maxed out both the mash tun and boil kettle, my boil kettle is 25 gallons but mash is 20 so I couldn't have any more grain really, 41lb's is about maxing it out if your fly sparging on my system
All you can do is give it your best shot
Making this lid open holder doovy for keeza that top bit will be epoxyed to lid and the stick fingers crossed will slide up when I open the lid and the tail end will slot into a bit of dowel I'll stick to side of freezer.
I can just see my self dropping a keg in there and the lid comming slamming down on the back of my head if I don't do something about it!
Very nice, i knew you would trick that keezer out proper
Getting ready to lead sensory training at Arapahoe County Fair tomorrow.
I just dry hopped my latest batch of pale ale, which seems to have reinvigorated the yeast - the air locks on both fermenters showing lots of activity again.
that just from the added force from expending, it goes away
Cleaned a keg, faucet and beer line. Kegged a pale ale, harvested some slurry and now cleaning a fermenter, Nice to have all 3 taps pouring and another brew conditioning in the kegerator.Will be weighing out and milling grain for my Galway Hooker Clone that I'll be brewing tomorrow. Man, all this work is making me thirsty.
Good to catch up in the brew department.
Yes it is. No way I'd be brewing often enough this time of year if it wasn't inside. Too damn hot outdoors.
After the gas bubbles from the hops at the start, your hops you may kick off a little bit of extra fermentation. Some hops will release enzymes that will break down sugars that the yeast hadn't been able to ferment. It gives the yeast a little bit more food and restarts fermentation for a little while. It's related to heaps of variables I doubt anyone really understands, but it's not a problem unless you're packaging very soon after dry hopping. And it probably happens far less than people will tell you (the jargon term at the moment is hop creep).
Added dry hops to my WC IPA tonight
Kegged my Irish Red yesterday, bit more roasty than I wanted, will have to reduce the roast barley next time but it was rather nice otherwise. Kegging up a bunch of beer for a friends wedding, it's my wedding gift to him.
Not much of anything. The cord on my pump was split at the stress relief, so fixed that. Just checked on my Galway Hooker clone that I pitched at 11:00 last night. It's happily chugging away and approaching high Krausen.
Just opened the doors to room temperature for my Oktoberfest, this hothead yeast doesn't need to cool any more, and yes its hot here
Cool hothead Oktoberfest! Wow that's some volume your fermenting there Ozarks!
Can I ask what you are fermenting in there? They look like plastic rain barrels