what are you doing with home brew today

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

  1. dharmadog

    dharmadog New Member

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    IMG_0050.JPG I just finished a double boil of my house pale ale and transferred them to my 6-gallon HDPE US Plastics containers (cubes) until my last batch is done fermenting in about another week.
    Unfortunately my small fermentation fridge can fit only one fermenter at a time, so my second cube won't go into my fermenter for another 3 to 4 weeks.
    So far, I have been happy with the no-chill process of making wort ahead of time and storing them at garage temperature until my fermenter is freed up.
     
  2. Trialben

    Trialben Well-Known Member

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    It'll be fine as long at the wort went in boiling there should be.no concerns. If you see one swelling up then you know somehow sanitation wasn't complete.
     
  3. Craigerrr

    Craigerrr Well-Known Member

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    Speaking of sanitation, it is a sad day here. The second keg of my last NEIPA appears to have an infection, it is sour. Seems that I must be more meticulous with my cleaning, going to have to dump close to 5 gallons of beer.
     
  4. Craigerrr

    Craigerrr Well-Known Member

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    On the upside, should be cold crashing my black IPA tomorrow, so it will be ready to keg in a few days. Also spent some time working on my brew rig, will post details in another thread.
     
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  5. Mase

    Mase Well-Known Member

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  6. Trialben

    Trialben Well-Known Member

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    Yeah that sux mate I've been there done that but not with an expensive brew like NEIPA not a nice feeling.
     
  7. Trialben

    Trialben Well-Known Member

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    Cleaning keg and lines. 20190929_154834.jpg
    Trying first go at purging acid out of recieving keg using fermentation co2 fingers crossed.
    20190929_161324.jpg
     
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  8. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    Kegged a batch of Dirty Boh from the secondary. Was going to transfer the Sticky Blonde into secondary, won't have time so it'll have to get done at 16 days instead of 10.
     
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  9. Hawkbox

    Hawkbox Well-Known Member

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    Dude don't dump it, Sour NEIPA will be the new thing!
     
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  10. thunderwagn

    thunderwagn Well-Known Member

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    Haha, yup. We're seeing them around these parts already.
     
  11. Craigerrr

    Craigerrr Well-Known Member

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    So a SNEIPA?
     
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  12. Mark Farrall

    Mark Farrall Well-Known Member

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    #2952 Mark Farrall, Sep 30, 2019
    Last edited: Sep 30, 2019
    Sour NEIPA was the new thing, about six months ago. Can't see Craig being that unfashionable.
    I actually enjoyed a couple of them.

    And this one was a beauty (with the added rubbish trendy term of triple dry hop).

    [​IMG]
     
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  13. Craigerrr

    Craigerrr Well-Known Member

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    Next up a Quad Hopped Triple Milk shake NEIPA...
     
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  14. Trialben

    Trialben Well-Known Member

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    I'm amazed there isn't some hop shot type thing going on like them vodka flavouring drinks you could by with the flavouring in a little test tube.

    Could get a syringe full with every six pack or something and inject your condenced hop juice straight into the can!
     
  15. BOB357

    BOB357 Well-Known Member

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    Just spun up a starter for my first try at cloning Guinness' Rye Pale Ale that I'll be brewing Thursday. Tested gravity of my Nautical Star this morning. Finished at 1.014, a bit lower than the estimated 1.017, but the sample tasted nice. Will be kegging it tomorrow..
     
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  16. Trialben

    Trialben Well-Known Member

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    Best attenuation so far on that recipie Bob.
     
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  17. thunderwagn

    thunderwagn Well-Known Member

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    Yup, I am glad mine finished a bit high now. With the fairly high ibu's and roasty going on here the sweetness really helps balance. I'm not a big fan of dry, thinner stouts. So far I've been super happy with this brew. I'm kinda trying to keep my lips off it a bit to get a couple weeks time on it. Looking forward to your thoughts @BOB357
     
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  18. BOB357

    BOB357 Well-Known Member

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    Will have to wait and see if that attenuation was a good or bad thing for the beer. I mashed at 154F (68C) and fermented at 66F (19C) with BRY-97. What mash temps and yeasts did you guys use?
     
  19. thunderwagn

    thunderwagn Well-Known Member

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    I mashed at 154 and used s-05.
     
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  20. BOB357

    BOB357 Well-Known Member

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    Thanks. I'd really expect similar results from those yeasts. I should be OK with the FG. Only calculated bitterness at 36 IBUs.
     
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