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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    BJCP training begins tonight ! woooot
     
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  2. Mark D Pirate

    Mark D Pirate Well-Known Member

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    They made me drink Miller !!
    Then list the flaws ...i needed more paper just to draw angry faces on , i may be the first trainee judge to score a beer at -15 but i stand by my comments
     
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  3. Nosybear

    Nosybear Well-Known Member

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    Last time someone handed me one of those, I couldn't get past the DMS.
     
  4. Ozarks Mountain Brew

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    this is for the beer after next, first stages in building a good lager yeast, Ill do this again then solidify, starting with 2 packs of W-34/70 its for a 12 gallon batch

    WP_20171108_12_01_12_Pro.jpg
     
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  5. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Its front and centre for sure , could smell and taste nothing but corn .
    I actually don't know if I could brew something that bland and awful
     
  6. Gledison

    Gledison Active Member

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    Beautifull, nothing can F$%&k with the Thermodynamic :)
     
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  7. dfj

    dfj Active Member

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  8. Ozarks Mountain Brew

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  9. Trialben

    Trialben Well-Known Member

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    Yeah ya could if people would buy it and it make you tuns of money!!
     
  10. Mase

    Mase Well-Known Member

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    Cold crashing my Pumpkin Spiced Latte Stout and put my yeast and grains away for Sunday's brewday of an English Brown.
     
  11. jeffpn

    jeffpn Well-Known Member

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    My English Brown is about to blow, I think. I have a honey amber and a honey blonde on deck.
     
  12. dfj

    dfj Active Member

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  13. dfj

    dfj Active Member

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    snow already? Only seen flake in southern NH
     
  14. Ozarks Mountain Brew

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    brewed all day, and the time wasn't bad but I had to rush to beat the sunset "5:15 pm" this sucks, anyway I did a normal mash for 90 minutes then fly sparged for an hour then boiled for 90 minutes then chilled for an hour using my trickle through solid ice 180F to 60F perfect pitching temp for me but all my equipment was dirty so cleaned and sanitized all buckets 2 kegs, cleaned the Keezer then the beer coming out was the yeast and fermenter for this beer so i had to transferring beer from fermenter to 2 kegs then clean all the equipment up while boiling my second running’s for starters then haled everything down the stairs for storage.....started at 11am finished at dark now I'm beat, feet up beer in hand ;)
     
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  15. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Busy man ! My plans for the day are to cold crash a starter for tomorrows brew , clean some kegs and if I feel like it add an extra tap to keg fridge
     
  16. dfj

    dfj Active Member

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    Soaking and scrubbing beer bottles. May just drink Guinness Draft for now on as you can peel off the shrink wrapped label in seconds,, no scrubbing. BTW Harpoon Flannel Friday labels seem to be attached with nuclear glue. Also Magic Hat hard to scrape
     
  17. CRUNK

    CRUNK Well-Known Member

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    Today I'm putting together a bulk malt order.

    1 sack weyermanns barke pilsner
    1 sack weyermanns pale ale
    1 sack weyermanns barke vienna
    20 lb weyermanns carahell
    20 lb weyermanns caramunich ll

    Gearing up for winter brewing
     
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  18. Ozarks Mountain Brew

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    I would say so, nice...I'm babysitting my fermentation, my yeast decided to go crazy and blow half out the blow off tube, good thing I prepare for this, I saved the first then added the second mess back in, if anyone wants to save good yeast come to my house free top cropping every brew day lol I have to figure out why this is happening ;)
     
  19. Trialben

    Trialben Well-Known Member

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    #79 Trialben, Nov 11, 2017
    Last edited: Nov 11, 2017
    I've never had this happen and never will 1 my fermentations ain't as vigorous as yours and I've got a hand span distance above my beer. One thing I do know is certain yeasts are big on the krausen like the Kolsch strain.... Your a mangrove jacks man Ozarks right?? Maybe this yeast like to go crazy on krausen. My other thoughts is oxygen you use pure O2 that might get them a bit more sprightly.

    Oh an what sort of attenuation are you getting out of these yeast? Is fermentation done in like 3 days maybe set temp .5 degrees cooler to start. Do you pitch at or below fermentation temp could be another one.
     
  20. Ozarks Mountain Brew

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    this was BRY-97 but the strain isn't it, it happens all the time, I've been pouring back and fourth between to buckets until the foam reaches the top of the buckets then pour both into a 13 gallon fermenter, plenty of air for sure not sure about oxygen, what happens is the yeast is thick so it creates a seal on top of the beer so when the pressure builds up it explodes out the tube, if I don't watch it it will under attenuate and be sweet so I have a system in place to save the yeast
     

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