Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.
Forgive my uneducated guess.
Expensive garbage bins then !
Tried a sample of my experimental 'left-over bread Kvas' last night.
It's just been sitting there at 20-22c bubbling a little with the splash of rehydrated Saison yeast in it. Dropped from 1.010 to 1.004 in a week.
The taste...I would describe as 'slightly effervescent bread water with a hint of beer'. It is more interesting than water (and safer depending on where/when you live) Maybe that's why people drank it for millennia before the age of safe water supply.
I don't think it will be going to market any time soon...
Just drew a sample for FG and clarity check of a pale ale that'll be kegged later today.. Picking up RO water for another Pale that is slated for tomorrow. Still watching MoreBeer deal of the day for something I want or need. If nothing comes up before the weekend I'll be placing my next order then. Will be out of base malt after tomorrows brew.
I hope I can find some time to go downstairs and sort out some more of that grain from the bankruptcy auction. Had to order a new shelving unit to have a place to store it, although it'll provide storage for some other stuff as well.
Just racked an IPA into a secondary and dry hopping with a decent amount of nelson sauvin. Not used the hop before apart from this brew so interested to see what its like. I do like some commercial beers that use it so fingers crossed.
Just bumping my make shift ferm chamber to 28c. Next bump to 30c and wait for 3 days before testing. Looking forward to seeing those gravity test results.
There's always a need, whether it is real or otherwise!
Just drew a sample of my 30c Saison. Smells just like a Belgian Blonde ale. Not tasted it yet, will let it chill overnight first...not sure drinking it at 30c temp will do it any favours
It is almost bang on target at 1.002. I can't see it budging from there, but will take another reading on Sat and then bottle (if there's no movement, of course).
Running some alkaline brewery wash through my keezer lines. Hard to find the official beer line cleaner in Canada so I'm making due. I have not done this in... a while.
Keeping an Ale with kveik warn that I brewed yesterday and keeping a 80 shilling cool
Just kegged my first blonde ale, also brewed a batch of Yoopers Oatmeal Stout or a variation of it. I didn’t have Pale Chocolate malt so used Brown malt instead, it will make quite a difference but hey brewing is experimenting! Also just drained the stout wort right on top of the Blonde yeast cake.... time will tell.
Just tasted my sample of my Saison. I am honestly blown away. It is exactly like a Belgian blonde ale. I can't actually remember what a Saison is supposed to taste like, but I will take this anyway.
Very happy with it already.
Now I just need to get a bottle of Dupont or La Feulle (?) to see whether it actually tastes like a Saison
put 27 liters into bottles, 'orange' colored pale ale, the other 25 liters are in my keg... was going to put them into bottles this morning.. but decided to just let it condition in the keg...don't want to bottle them knowing that I'll just end up drinking them anyway.... much easier to just tap from the keg. info: I use my keg as a transfer/bottling step from the fermenter... I add priming sugar to the keg, purge with CO2, fill from fermenter, then shake. wait to allow everything to blend well... then with low pressure (3-4psig), transfer to bottles for conditioning.
Finally found time to clean a keg, beer lines and faucet. Got my Hopster Pale Ale kegged too. Been busy with a landscaping project and put off these brewing chores for almost a week now. Hopefully will get the Pelican Pale Ale that was slated for 2 weeks ago brewed this weekend.
i cleaned out a couple kegs today too. Also got the brewing stuff out of the shed and cleaned the HLT, mash ton and kettle prepping for brew day tomorrow morning. A few minutes ago I just got home from the LHBS with milled grain. I usually get .5 lb carapils but they were out. They are actually running out of a lot of the specialty grain. Last time they were out of chocolate rye. I substituted chocolate wheat for the rye but didn't know what to use as a substitute for the carapils so I just skipped it.
Saison is what you want it to be.
Or you can call it farmhouse and anything can fit under that.
Finally brewing again! Haven't brewed since May 2nd...
Brewed a Hefeweizen. First time brewing in 2 months and I missed it for sure.
Nice shiny stuff!
Waiting a little bit for the strike water to cool down. Overshot by about 5 degrees. Once the mash is going, ill be kegging a hoppy wheat. Hope I have enough co2 left for all that