What are you doing with homebrew today?
- Thread starter BOB357
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Oxidation isn’t visible. It tastes like cardboard. No cardboard taste is good news.
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oh no its visable
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Cleaned fermenters and kegged my helles, sort of. (See you know you did it wrong thread).
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What does it look like?
Just darker than expected?
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one day its light next day its dark
harder to tell with a dark beer but you'll know when you taste it
when you have had a beer oxygenated its not "oh I think this beer is oxygenated"
you'll know without a doubt
the highest chance of oxygenation is when finished beer is transferred
doing a secondary is usually fine because it should be done when there is still some fermentation going on or you racking it onto more fermentables
that little bit of O2 will actually help the yeast
many fermentations slow because of not enough O2
a gentle stir of a fermenting beer or scooping off Krausen will not oxygenate a beer
I have oxygenated beer before but only when transferring a beer from one keg to another or bottling from a keg
harder to tell with a dark beer but you'll know when you taste it
when you have had a beer oxygenated its not "oh I think this beer is oxygenated"
you'll know without a doubt
the highest chance of oxygenation is when finished beer is transferred
doing a secondary is usually fine because it should be done when there is still some fermentation going on or you racking it onto more fermentables
that little bit of O2 will actually help the yeast
many fermentations slow because of not enough O2
a gentle stir of a fermenting beer or scooping off Krausen will not oxygenate a beer
I have oxygenated beer before but only when transferring a beer from one keg to another or bottling from a keg
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I finally added up all my malt and hops and uploaded my inventory to brewers friend.
430+ pounds of malt.
12.3 pounds of hop pellets.
I'm light on yeast, about half a dozen packages of dry, plus 2 or 3 liquid and the 1728 Scottish culture in the freezer.
430+ pounds of malt.
12.3 pounds of hop pellets.
I'm light on yeast, about half a dozen packages of dry, plus 2 or 3 liquid and the 1728 Scottish culture in the freezer.
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You should be testing it now, maybe it’s ready for drinking.
I’m really tempted. What I’ve found online for the style says I should wait 10-14 days. See if I can hold out that long.
Worst case, you get a pint of substandard beer. Best case, it tastes great. I suspect the latter.
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No pressure, just do it for science, really it’s ok. Don knows what he’s talking about
Or so you think!
Rebel without a clue.
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Finally cleaned up from the Sunday brew day fun fest.
I saw a thread reply from someone who had an idea to eliminate hose swapping on brew day, so Sunday was my first go at it.
It went pretty well overall and it was nice not having to worry about cleaning up spilled wort during the brew day. It was a bit of a long day, and I was sick.
After t/f to the fermenter, I was ready to call it a day but I was dreading cleanup afterwards. So I transferred the remaining sparge water to the main kettle, dumped in some pbw, pumped about a gallon through the hoses and retired for the day.
2 days of stuffy head, no voice and coughing fits and I finally made it outside. Dealt with the grain first, it smelled pretty bad. The cleanup wasn't substantially worse, I just had to be sure ran stuff through all the hoses. The last 2 days my wife would be like "You don't mind if I watch the Hallmark channel do you? No? Ok great!" of course, I'm trying to scream Nooooooooooo! but of course she can't hear me.
Bless her heart...
I saw a thread reply from someone who had an idea to eliminate hose swapping on brew day, so Sunday was my first go at it.
It went pretty well overall and it was nice not having to worry about cleaning up spilled wort during the brew day. It was a bit of a long day, and I was sick.
After t/f to the fermenter, I was ready to call it a day but I was dreading cleanup afterwards. So I transferred the remaining sparge water to the main kettle, dumped in some pbw, pumped about a gallon through the hoses and retired for the day.
2 days of stuffy head, no voice and coughing fits and I finally made it outside. Dealt with the grain first, it smelled pretty bad. The cleanup wasn't substantially worse, I just had to be sure ran stuff through all the hoses. The last 2 days my wife would be like "You don't mind if I watch the Hallmark channel do you? No? Ok great!" of course, I'm trying to scream Nooooooooooo! but of course she can't hear me.
Bless her heart...
About 15 minutes into the boil. Making a 4.5% pale lager with Citra and mosaic. Half of the 32 ibu at 10 minutes and the rest in a 15 minute hop stand. 2 row and a touch of crystal. Thanks @Sunfire96 for being my sounding board.
Bottling my beer today. Using a recently bought counter flow filler. So it’ll probably be a slow process. The beer seems to be holding up without oxidation. This seems to be the hardest part of the whole process for me.
Waiting on the work to chill another 10° so I can pitch my yeast slurry
