what are you doing with home brew today

Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.

  1. Ozarks Mountain Brew

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    my rig is 12 feet wide with the dedicated sink that is, that's why it doesn't move
     
  2. BOB357

    BOB357 Well-Known Member

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    Kind or ironic, but I actually do just the opposite. I gravity feed water and pump wort. It's a pretty unconventional rig, but I set it up like this so I can get away with minimal lifting when I need to.
    Don't know if you've seen the post for my current system: https://www.brewersfriend.com/forum/threads/emiab-2-vessel-system.11338 , but it works well for a beat up old goat.
     
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  3. Craigerrr

    Craigerrr Well-Known Member

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    Even though I am 1800 kms, or 1100 miles from home, I placed an order for ingredients for my next batch to pick up later this week when I am home.
     
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  4. Finn B

    Finn B Member

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    A lazy day. Just sniffing the airlock of a happily bubbling saison. Smells great:).

    I'm a compulsive airlock sniffer. It's nothing I'm proud of; just happy;).
     
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  5. Bulin's Milker Bucket Brews

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    Just leak testing the seals on the "improvements" I'm making to my system.
     
  6. BOB357

    BOB357 Well-Known Member

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    Just spinning up a starter for my Cascade Cream Ale that I'll be brewing Monday.
     
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  7. Nosybear

    Nosybear Well-Known Member

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    Have to finish assembling the Kentucky Breakfast Stout: More coffee, some whiskey and oak chips, set aside for at least a couple of months....
     
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  8. Ozarks Mountain Brew

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    I'm adding a new cold air vent to my man cave, it's just too hot this year to drink much
     
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  9. Bulin's Milker Bucket Brews

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    Finished building my mash tun today. 12.5 Gallon, 3 layers of Reflectix on sides, one on lid, Cellotex on the bottom. Getting closer to all grain...

    [​IMG] [​IMG] [​IMG]
     
  10. Hawkbox

    Hawkbox Well-Known Member

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    Neat, sure nicer than my Coleman cooler.
     
  11. Mark Farrall

    Mark Farrall Well-Known Member

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    Have you come down on any preferred methods for getting the coffee in? I'm still trying different ones to work out my preference. So far:
    • cracked beans in the mash - very subtle but there, could probably get the same effect with a grain bill adjustment, but as I've got the beans for later stages...
    • cold brew at packaging - a bit of aroma, but no real guts to the coffee flavour
    • steeping beans - did a test in vodka solution, seemed to work well, trying it in the current batch when the fermentation finishes
    Also looking at maybe a mix of whole and coarse ground beans for the steeping instead of just whole beans.
     
  12. Nosybear

    Nosybear Well-Known Member

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    There are two coffee additions in this beer, the first is at flameout, the second is cold-brewed Kona when I racked it. Same would apply at packaging. I haven't tried in the mash or in vodka. But the other two extraction methods worked well.
     
  13. Craigerrr

    Craigerrr Well-Known Member

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    Spent the best part of the day tinkering with the new to me 3V system. I had a few leaks to fix, determined that I need new regulators for the burners, and started working on insulation for the Mash Tun. Also moved fermenter fridge out to the garage.
     
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  14. BOB357

    BOB357 Well-Known Member

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    Thought you'd at least spend a few days recuperating from your vacation :)
     
  15. Craigerrr

    Craigerrr Well-Known Member

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    Ha! That's funny! Ya, we got home Wednesday evening, I went to work Thurs/Friday. I had planned to brew Friday night, but found the leaks and a few other issues... Gearing up for a batch this coming Friday.
     
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  16. BOB357

    BOB357 Well-Known Member

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    I know the feeling, and I'm retired. When we got back from our trip to Ireland, I didn't have time to spit for 2 weeks, and was sick too. There's no rest for the wicked :)
     
  17. Nosybear

    Nosybear Well-Known Member

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    Wanted to package my Oktoberfest but didn't get to it. Tomorrow, maybe...
     
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  18. BOB357

    BOB357 Well-Known Member

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    Got kegs and lines cleaned, so all ready to keg and brew tomorrow.
     
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  19. Hamner Brewhouse

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    Watching fermentation, I'll take a sample & probably transfer to Secondary tomorrow.
     
  20. Herm_brews

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    I had another Monday brew day, in which I brewed up a batch of Angie’s Bursting Citra, an American Pale Ale. With this recipe, I pushed the limits of my 3 gallon brew kettle (BIAB); during the mash, there was about a quarter inch of space left. At the end, it was a good day, achieving 81% brewhouse efficiency, putting about 1.75 gallons in fermenter.
     
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