What are you doing with homebrew today?

Today, I'm adding a new gas distributer to my kegerator. The old one seems ok, but I had a sneaky leak that I never did figure out, so I took everything apart and couldn't find it so I left off the distributer and just went with two taps (two different co2 tanks). I bought a new distributer and will put that in there. I also have to package a lot of wine but thinking I'll put that off for a few more days.
 
Craigerrr said:
This is my first time using it, it is quick to get started (12ish hours).
At 20C how quick does it ferment out?
I am hoping to spund it for free carbonation
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Well depends what your brewing. English ales I ferment at the warmer end. A pale ale the cooler side. That's just my opinion but anywhere in the zone will ferment out. What are you making again?
 
My most recent batch (4 Gallon Kentucky Common), onto a reused cake was done in 24 hours (OG 1.055 temp 64 degrees f) (No perceivable activity and the spunding valve I set at 24 hours was not showing any pressure). At first I thought I had a stalled fermentation until I took a sample and it was at the desired 1.009.

I left it for a week anyways to "clean up" it's cold crashing now. I will transfer to serving keg(s) today.
 
Well took reading on my summer wheat using the CS Hazy yeast and it's at .009 after a week. I haven't been around so it may have been done earlier. Still tastes yeast. Curious how it settles out. It's not a bitter yeast more of a kellerbier yeasty. I can't really taste the citrus over it though.
 
Brew Cat said:
Well depends what your brewing. English ales I ferment at the warmer end. A pale ale the cooler side. That's just my opinion but anywhere in the zone will ferment out. What are you making again?
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An English Pale Ale
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Installing some new beer shanks into this fridge I bought off Craigslist. I took out the old shanks and they look pretty good, besides some rust on the outside, but I think I'm going to replace them anyway. The guy I bought them from said it was sitting unplugged in his garage for years.

I have a Mexican pseudo-lager with lime on C02 right now. I used Lutra and fermented it at like 90. It was done after basically two days. Trying to get it kegged up for a party exactly three weeks after I brewed it, so hoping it tastes good. Cheers, all!
 
Prairie Dog said:
Installing some new beer shanks into this fridge I bought off Craigslist. I took out the old shanks and they look pretty good, besides some rust on the outside, but I think I'm going to replace them anyway. The guy I bought them from said it was sitting unplugged in his garage for years.

I have a Mexican pseudo-lager with lime on C02 right now. I used Lutra and fermented it at like 90. It was done after basically two days. Trying to get it kegged up for a party exactly three weeks after I brewed it, so hoping it tastes good. Cheers, all!
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Definitely interested to hear your thoughts on the Lutra with a Mexican-esque mash and hop bill. I’ve done a couple tries before with different yeast, but I tried the dedicated Mexican white labs yeast this time out and it was hugely better, and much more close to your archetypical Mexican lager.
 
While my new Subaru is getting its 6 month maintenance, I walked over to the lhbs to buy a pouch of Cellar Science Voss Kveik. There is another batch of grains waiting at home, and we seem to have reached that time of year where my fermentation closet stays consistently in the 75F+ range. It has been a while since I have Kveiked.
 
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Fired up the glycol chiller today, been a little warmer than usual in my basement lately. Just finished all the scubbing and the CIP is running on the kettle while backflushing the plate chiller.

Must be dialed back in, SG and volume were spot on today with the Shore Leave. Thinking I may swap out the pint jar I use for a water trap on the chiller for a quart one to be safe, going to be back working on the east coast for a couple weeks.
 
Dave Y said:
Definitely interested to hear your thoughts on the Lutra with a Mexican-esque mash and hop bill. I’ve done a couple tries before with different yeast, but I tried the dedicated Mexican white labs yeast this time out and it was hugely better, and much more close to your archetypical Mexican lager.
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I’ll let you know how it turned out. First time brewing this and didn’t get quite as much utility bc I mashed in too high, but hopefully it’s tasty.
 
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