That will be 20 gallons of Octoberfest beer using my house yeast, Hothead, originally those were 14 gallon grape juice barrels I converted into fermentatiors
I was just listening to a small commercial brewery talking about this. He was fermenting a barleywine at room temperature in something similar. Had it on tap in 9 days. He thinks that once they've worked out the kinks in these yeasts (pH and body being the two he focused on) that it was going to be a game changer for breweries like his. The volumes they'll be able to produce without going deep into debt for stainless will make a big difference.
Never thought of that but that is an interesting use case, potentially remove the expense of all the chilling equipment too.
Just picked up supplies for the rebrew of the Kentucky Breakfast Stout. Will finish cleaning bottles when I get home. Tomorrow, getting HLT ready for brew day Sunday.
Just prepping a starter with some of Friday night's stout brew. Yep that stuff is like ink. I like doing it this way that way I get to propogated more yeast and it'll give me an estimation of what my final gravity will be plus I can spin it up in the ferm chamber at same temp as the brew is fermenting. Oh I swirled up yeast and dumped a bit in with starter to boil up as I've been seeing this as a sorta yeast nutrient will observe outcome.
Kegged our first NEIPA, from a whole grain kit, Fresh Squished. Preliminary taste was awesome. Waiting....So I read the first six chapters of ":How to Brew"
Big weekend. Got the keggerator finished up (excluding aesthetics), and did our first ice water recirculating chill. Haha, pump runs off the ranger battery, little redneck, but it worked great! Also, the back yard hops are starting to cone a bit.
Just haven't gotten around to getting them yet. Since I'm making the transition from bottling, the only thing I've got in it is a Dopplebock that still needs some months to lager. Plan on having it filled and running by mid sept.
I got that Kentucky Breakfast Stout done, this time with no major f-ups. I also cleared a bunch of beer past its stale date from my shelves, freeing up bottles for my Lemongrass Ginger Wheat, my Schwarzbier, my Maerzen and the black ale produced as a result of last week's screwup. And finally, I led a class in hop aroma evaluation at my homebrew club last night.
Kegged 10 gallons of a west coast IPA bittered with magnum, then a whole mess of Citra late in the boil, whirlpool, and dry. Sample was quite bitter, so I expect that it will be very bitter once carbed up. This was the first time I reused yeast that I harvested from another batch. It was the exact same brew, except the donor batch was with Zythos instead of Citra.
Cold crashing my Galway Hooker Clone and Sampling my Wonderful Pale Ale hopped with a bunch of the Willamette I thought might be getting older than I like. Turned out they were 2018 crop, but I do like Willamette for flavor and aroma.
Kegged the Pils I made for my buddy, despite me having a god awful time trying to keep temperatures even stable the beer turned out really nicely. I can't honestly believe it didn't taste like swamp water. Might be the best one I've made yet. The AC unit on my ferm chamber kept freezing up and I would fluctuate +/- 4C repeatedly trying to get it under control.
Kegged my Galway Hooker and saved some slurry for todays brew before heading out to Reno yesterday morning. With my grains milled and ready to go, about to get an early start on the brew day. Doing a CTZ Pale Ale with some left over grains. PDF below:
Prepping for Sunday brew day on the new rig where the coronational batch will be my stand by Brown Ale. I'm kinda excited and nervous at the same time as this will be using a pump to move water and wort as well as a to run the chiller. I had to use a new suppler as the guy I was buying from looks to have gone belly up so at least I don't have a trifecta of newness (new recipe) but it is not keeping me from hoping all of my planning took everything other than a big pump into consideration! May the wort be with me!
