Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.
Dang it anyway
Trialben, as you advised earlier, you should be drinking your mistake, not getting your garden drunk.
Ha ha I knew I'd eat them words!
Same as all in one brew rig no different.
Oh yeah low whatt density element...
Don’t eat words, just drink beer
Well just got home and took a draught out of the main fermentor (other was from starter flask) and whilst the flavour isnt as strong it's there and that just wont do for a chrissy beverage. Everything else is tasting spot on I must say just that touch burnt that just dont belong and really It ruins it.
I'll be brewing this one again soon but without that damned raw wheat that stuff is like glue! Recon I'll revert back to previous recipie and go 50/50 pils wheat with a splash of rolled oats.
Added dry hops to the NEIPA, and did some cleaning. We could all probably add "and did some cleaning" to whatever it is we are doing with homebrew today, or any day
I used to punish myself by drinking my mistakes, but life is too short to drink bad beer! Especially when you have every opportunity to make it better. Dump and go!
I think an ULWD element would really help your cause.
Had about 1/2 gallon of cider remaining after kegging last weekend. Left it in the fermentation fridge to settle back out for a few days and just drained into a plastic jug. It's in the freezer now and be Apple Jack in a couple of days.
Dry hopping my Blonde Ale...newly designated "Resurrected Blonde" after WY1272 was DOA and US-05 brought her back to life. Keeping my fingers crossed here but expecting some off-flavors. I won't pilfer a sample until the weekend when it gets kegged...or dumped.
Just checked on my Christmas Ale: I gave it 100% headspace and still had some wort escaping out the top of the fermentor! Starting at 1.106 and giving it lots of O2 probably had something to do with that. So, cleanup, start thinking of adding the stuff to flavor it and go and get my O2 tank refilled are the priorities for the day. That, and cracking a Nautical Star this evening to see if it's carbed enough for Homebrewer's Night at the Brew Hut, Aurora, CO, tomorrow night at 6:30 (shameless plug but I'm NOT any way affiliated with the business).
When I was changing to electric I found one mob that made these Ultra Low Watt density elements but on the other side of the country in West Aus so I just opted for the slightly closer only 2000km away KK 2200watt elements from Melb . I might go have another look at their website either that and or get a PWM before then element and turn the wattage down myself that will not quite turn it into a ulwd element but it'll cause it to run cooler than it does on 100%.
In the meantime this is a lesson lernt any high protine grists I'll need to be on the alert or even just not go there until I sort this element thing out.
Have you considered pumping the wort out and through a RIMS tube or something similar? Now that I'm moving to smaller batches, I'm thinking about a BIAB RIMS for my 20-liter cooler (do everything just as I do now, just with a bag in the cooler as opposed to relying solely on the false bottom. Come to think of it, I may start that process with my 40-liter cooler as well. I like what recirculation does to the wort but have been having some problems with air leakage, etc.
Have done this with ale. Has a brandy like flavor. Let us know how it turns out.
No not really.
I'm happy with how this kettle has operated thus far. No dramas at all set and forget up until this wort. Just a lesson learned just to be careful of high protine wort having lots of wheat or rye I'd imagine in grist.
When I mash in i run element so low that the bag can rest on it without scorching the bag. I think I can run both elements 50% and thatll solve my high protine wort scorching problem when boiling. We will see .
Well still have not blown the keg, think I may have to have ONE more tonight just to make sure...need to clean the keezer, would be easier with one less keg.
Thinking on buying another Genesis fermenter, they to take up less space than the spiedel.
I do it with every batch of cider. That way I know I'll get a full keg and some high octane stuff too.
Never fails when you need a keg, it becomes bottomless. I've gone to work a few times feeling like death thinking 1 more is all she's got!
What pisses me off is knowing a keg is ready to kick and planning to clean it, along with another keg, and the beer lines. The dang thing just keeps pouring until you give up and do the cleaning. Ah, cleaning done. Time for a beer --------whoosh, crap, foam & sludge!
Dunkle to keg pressure transfer.