what are you doing with home brew today

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

  1. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Triple batch of red ale done Sunday, kegged off the Dunkel and started the cold crash on my single batch ESB, dry hopped golden ales and getting yeast spun up for another batch of Rye XPA .
    Saturday our club ran a car park brewing demonstration at a LHBS , few curious brewers showed up and sampled some fine beers and asked a million questions .
    I helped run a grainfather in between talking and drinking
     
  2. Group W

    Group W Well-Known Member

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    Been wanting to do an ESB. So many beers, so little fermentation space.
     
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  3. Mark D Pirate

    Mark D Pirate Well-Known Member

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    I have ferment space for 4 x5 gal batches at home , another 2 x 5 gal and a 17 gal conical with a friend and can squeeze more in with other members of our little brewing collective.
    We team up for brewdays , share cost of new equipment and bulk buy ingredients .
    Think this brewing caper is the best hobby going
     
  4. Group W

    Group W Well-Known Member

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    That’s nice! I should get another chest freezer. I’m joining the local home brew club this month. Scary how much that will cost me after seeing everyone’s cool setups.
     
  5. Nosybear

    Nosybear Well-Known Member

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    Brewing Petit Session Saison (the 3 gallon version). The beauty of these small batches is I can do them inside.
     
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  6. Ozarks Mountain Brew

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    checking my fermentation, about time to raise it again, started at 62F

    fermenter.jpeg
     
  7. Gunny1775

    Gunny1775 Member

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  8. Mark D Pirate

    Mark D Pirate Well-Known Member

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    I scored gear at great prices through my clubmates , I picked up a keg fridge with 2 taps and drip tray for nothing through a member , I also got my big ferment fridge for free .
    Well worth the membership fees
     
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  9. Group W

    Group W Well-Known Member

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    I think I can score a second free chest freezer that will fit one carboy or bucket, but will need to get another controller and ferm wrap. I see “Brown” in my near future. We get a 5% discount at the lhbs by joining the club. Not a lot, but should cover the club cost.
     
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  10. Nosybear

    Nosybear Well-Known Member

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    Downstairs doing some sampling and testing. I have three ready to bottle, a Patersbier, a Franken-Pale and the Accidental Sour. pH tested two of them, both around 4.2 (about where they should be for a nice, bright beer). Last night I ran a test of brewing salts at the homebrew club meeting. It goes like this: Take a fairly neutral beer and add things to it, acidity, base, salt, chloride, sulfate and see what each do. Turns out a bit of salt really amplifies the flavor of beer. I found sulfate didn't enhance hops as much as it subdued malt flavor. Chloride does enhance malt somewhat. Acid "brightens" the beer, base dulls it. Acid enhances mouthfeel, base makes the beer feel more watery.... This is advanced water, using brewing salts to season the beer post-fermentation and pre-packaging. And it works.
     
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  11. Ozarks Mountain Brew

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    What do you mean by base
     
  12. Nosybear

    Nosybear Well-Known Member

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    Alkalinity - hydroxide or carbonate (as bicarbonate).
     
  13. Mark D Pirate

    Mark D Pirate Well-Known Member

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    These are 1 % changes to a beer , i've been playing around for a little while with my water chemistry and while they are not a quantum leap forward they certainly have a noticeable effect
     
  14. Trialben

    Trialben Well-Known Member

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    Thanks for sharing that with us Nosey when you said a little bit of salt sure does amplify flavour are saying table salt or calcium chloride and calcium sulphate? Interesting find on the gypsum
     
  15. Nosybear

    Nosybear Well-Known Member

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    Table salt. And as mentioned above, these will not fix a beer. They're like sprinkling a little extra salt on your food, they enhance what's already there. That said, I measured the pH of two finished beers last night (4.19 and 4.26, no adjustment needed). Before over-salting an entire batch of beer, bench testing is a good idea: Mix up a solution of known concentration, add a measured amount of solution to a measured amount of beer, taste, then scale to the full batch.

    A little seasoning goes a long way. I added 1/4 tsp of cassis (commercial cinnamon) and nutmeg to a Patersbier, ups the flavor so that you can't tell it's a 4% beer. Salts work the same way. But the difference can be dramatic if you start with a good base (and you don't have so much of something else that the effect vanishes).
     
  16. Ozarks Mountain Brew

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    careful adding too much salt, it can ruin a beer, it also softens the water or diminishes some of the hardness


    gypsum doesn't make a beer hoppier it just adds bitterness and removes some malt flavor and lets the hops in the beer show up more so than before if it was too malty or sweet, if you had a beer with very little hops than it wont help, it will just add sharpness and bite
     
  17. Hawkbox

    Hawkbox Well-Known Member

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    Did a vanilla bourbon porter last night that looks pretty appealing. Also did my first run at indoor chilling for the winter, with the snow added to my cooler to run through my pond pump I chilled the 21L batch in under 20 minutes. That was nice. Worked surprisingly well, now to finish replacing all my keg o-rings.
     
  18. Ozarks Mountain Brew

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    just weighed out my next batch and almost made a mistake, I usually add the roasted grains later in the mash and separate them while grinding but forgot and added them right on top of the rest while measuring, now i get to fish them out from under another grain, Darn :(
     
  19. Ozarks Mountain Brew

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    My plan is to have 4 different beers kegged for Christmas and brewing 10 gallon batches so Ill bottle and keg 5 gallons of each beer, that way people don't have to climb up and down stairs half drunk using my taps and Ill save the kegs for me :cool:
     
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  20. Nosybear

    Nosybear Well-Known Member

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    Bottled a Franken-Pale Ale this evening, a beer built to consume winnings from a contest. Dry-hopped it with Mandarina, resulting in quite the interesting nose. I'm going to do a pale soon showcasing the new German flavor hops, Mandarina, LemonDrop, maybe Hull Melon. And tomorrow, seeing about a colleague smoking 12 pounds of the Root Shoot malt for me.
     

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