what are you doing with home brew today

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

  1. BOB357

    BOB357 Well-Known Member

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    Yup. crush was definitely the extraction problem. No recirculation with this system. Thought I'd try it out without a pump first and it holds temp well enough that I don't think I'll need to recirc. A few batches will tell the story.
     
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  2. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    Overestimated how much I was going to package...gonna be a bit(ok quite) over carbed. 3 vols for a cream ale is probably excessive right?
     
  3. thunderwagn

    thunderwagn Well-Known Member

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    I think a cream ale can easily handle 3 vols. I like mine highly carb'd anyway.
     
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  4. Craigerrr

    Craigerrr Well-Known Member

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    Awwwe shucks, thanks TW!
     
  5. thunderwagn

    thunderwagn Well-Known Member

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    Cleaning the fermenter.
     
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  6. Mase

    Mase Well-Known Member

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    De-gas the keg, shake the keg, De-Gas, lather rinse repeat
    does that mean there’s fresh brew in a keg?
     
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  7. Herm_brews

    Herm_brews Active Member

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    IMG_0575.jpg Today, I bottled an IPA that I brewed on 10/28/19. It was nice to have the help of my supportive and understanding wife, whose brother got me started in this hobby.
    A sample smelled and tasted pretty good. In a couple weeks I will know better how it turns out.
     
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  8. thunderwagn

    thunderwagn Well-Known Member

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    Yessir. I kegged a Dunkle about mid-week, but just getting around to cleaning the fermenter.
     
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  9. Megary

    Megary Well-Known Member

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    Kegged the Resurrected Blonde Ale that I hopped with Citra up and down the ladder. I was petrified that the late start on fermentation because of the useless 1272 was going to leave off flavors and...well...the sample in the hydrometer was clean with a nice grapefruit flavor. Whew. The US05 gave me 80+ attenuation, bless their little hearts. Should be a nice counterpunch to the Chocolate Oatemeal Stout for the Thanksgiving feast.
     
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  10. BOB357

    BOB357 Well-Known Member

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    Just took a peek at my house IPA that I pitched at about 6:30 yesterday afternoon. Looks like its doing about 90 MPH.
    Finished the flooring and installed the last door today. All that's left is trim and finish work. Won't be volunteering any more this year for sure. Expecting a big gift certificate to one of my favorite brewing suppliers from the wife. If not, I'm retiring from honey-dos :)
     
  11. Hamner Brewhouse

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    Transferred Russian Imperial to Secondary. Gravity after 12 days is 1.032. That currently puts it at 8.1% ABV. I'm hoping it will drop a bit more over the next 2 weeks or so.
     
  12. Ozarks Mountain Brew

    Staff Member

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    Building another yeast colony

    IMG_20191123_211324219.jpg
     
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  13. Vesparados

    Vesparados Active Member

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    I accidently went "open fermentation" on last night's batch. I transferred my completed boil to the conical with a pump to the CIP. I like the idea of oxygenating in the transfer. I forgot to replace the CIP with the pressure valve. I was disappointed with the lack of activity in the morning and was cleaning the pump and realized my oversight. Fixed the problem and it is fermenting nicely.
     
  14. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    Sanitized fermenter 2 and put it upside down in a milk crate to dry. May have solved the biggest problem I'm having with my equipment(can't tell if things have dropped without opening the lid), found a dairy supply company that sells clear lexan lids for my milker buckets. Easy to clean, food grade with a great gasket system.
     
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  15. Craigerrr

    Craigerrr Well-Known Member

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    Checked gravity on my last brew, then set the inkbird to 1°C, going to add a charge of chips in a bag in the keg on this one for fun. Should be kegging this batch Tuesday or Wednesday.

    Cleaned my beer lines, and a keg that recently kicked.

    Gearing up to brew a chocolate cranberry stout next Saturday.
     
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  16. weldedsord

    weldedsord Member

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    Just brewed my rye chocolate stout and when took the hydrometer reading I was shocked my normal 60 brewhouse was a 69 brewhouse. (if I did the math right og was supposed to be 1.044 but was 1.051)but yeah fun night
     
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  17. BOB357

    BOB357 Well-Known Member

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    Just looked at the IPS I brewed Friday. Krausen has receded, so cranked it up to 68 and gave it a good swirl. Will add the dry hops tomorrow.
    Got to thinking (ouch) about how dumb it was to widen the gap on my mill. The bottom comes out of the malt pipe, so I can just wrap a layer of voile over it before popping it in and set the gap back to where it was for MIAB.
     
  18. Mase

    Mase Well-Known Member

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    Trial and error Bob!
     
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  19. BOB357

    BOB357 Well-Known Member

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    That works too, but I'd settle for the return of some of my common sense that appears to be fading.
     
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  20. Hawkbox

    Hawkbox Well-Known Member

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    Going to keg an IPA and probably dump what is left of my Polaris SMaSH, it's good enough but I make enough beer that I don't need to be drinking meh beer.
     

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