Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.
Nice keezer set up there Mase!
Thank Thunder! She literally has served us well!
Getting stuff for my Christmas beer.
Finishing clean up from last nights brew session
... and just got back from my LHBS to pickup Grains, hops and yeast for a nice session IPA with Cascade, Centennial and Citra hops to brew tomorrow morning. 7 ounces of hops!
Sitting at LHBS, just bought ingredients for the Achromatic Christmas Stout. Drinking some good Dry Dock beer while sitting here. Also picked up our half gallon of moonshine, distilled from five gallons of bad wine. Raw brandy, I'm calling it.
Racked Dirty Bohemian off the yeast at 16 days today. Still about 3 points short on the final gravity. Trying out my new Genesis 6.5 gallon for a secondary. I can see how the liners would work great for keeping oxidation to a minimum, but they are either a PITA to fill or I put it in wrong. It's in the keezer @ 50 degrees where it will sit for the next 3 weeks. Then I'll drop it to lagering temp.
Also sampled what I'm calling "Aiming Fluid", basically just Cluster, Saaz and Pilsner malt. Was an early attempt at Dirty Bohemian, and the mash was figured too light. Finished up at 3.7% ABV, really doesn't taste bad at all though. Going to drop off 5 gallons of it at a buddy's garage where a bunch of they hang out and cut up deer during season. They may not give me the most constructive feedback, but it will be honest feedback.
I bought grains and yeast to brew my own version of Sierra Nevada Celebration IPA. Also, I repurposed an extra Insinkerator flange as a hop spider. Getting ready for Monday brew day.
Brewed Christmas beer, bottled Thanksgiving beer. The Thanksgiving beer tastes like a sour due to the cranberry juice, the orange puree and the Ardennes Saison yeast give great flavor and complexity, it'll be good with a typical American gazillion calorie Thanksgiving meal.
I moved everything brewing related to the garage, pulled my truck outside so I have a bunch of room repurpose a chest freezer as a fermination chamber right next to my keezer, this should be fun
Cool preparing for winter aye oz.
It was yesterday by about 1/2 hour now, but got my Watermelon/Rhubarb Cider and Centennial Pale Ale both kegged and in the keezer. Saved about 1/2 gallon of the base cider for some Apple Jack. The Watermelon really comes through nicely. Hoping carbonation will perk up the Rhubarb a bit.
Made room in the keezer for my Dunkle.
I keep thinking "today's the day" I blow the keg on the 2nd version of "Dirty Bohemian." But, wrong again, it sure feels pretty empty. The 3rd version is still a ways out, may be forced to drink "Sticky Blonde"...and, even I will admit, no one should have to do that.
Ha ha always try and drink your mistakes it makes for a better brew next time through hindsight is a beautiful thing eh. I'm gunna have to eat my words I just know it....
Mistakes are motivation to do better next time!
Just took a sample of my Lemon Myrtle witbier and it's attenuated well 1.008 fast ferment that is. But unfortunately I can taste a SCORCH in the mix!
Here is a pic of my element this is the underside that I couldn't see
like burnt toast. In such a delecate style I'm dreaming if I'm not going to taste charcoal in finished beer. Soo I'll be brewing this again that batch is going in the garden.
Now to cleaning and pasivating that electrode!
That's a shame. Hope the garden appreciates it.
You're direct-heating your mash? Rather risky....