Home brew

[KCrockaholic]

I made a honey wheat today. Felt seamless, and went very natural. My OG came out to 1.060! Seems high for a wheat beer, but I'm not complaining, this was a successful brew day. I have a smoked Saison coming up in a couple weeks and can't wait to tackle that one.

[KCUnited]

Brewed my first beer since breaking my neck back in September. I set out to ease back into it with a straight forward WC IPA, but my homebrew shop was out of WY1056, so I took a flyer on an English strain (WY1332).

In the vein of March Madness and the local schools still left, here's the keg sample of...Juice Weber.

https://i.imgur.com/CcbpOVy.jpg?1

[srvy]

Brewed my first beer since breaking my neck back in September. I set out to ease back into it with a straight forward WC IPA, but my homebrew shop was out of WY1056, so I took a flyer on an English strain (WY1332).

In the vein of March Madness and the local schools still left, here's the keg sample of...Juice Weber.

https://i.imgur.com/CcbpOVy.jpg?1

My God really? That deserves a thread in itself.

[KCUnited]

My God really? That deserves a thread in itself.

Eh, I've talked about it a few times. It's a pretty tame story, especially compared to what some others on CP seem to be dealing with.

Anyway, the hardest part was that I couldn't lift over 5lbs for 5 months, so I couldn't brew. So I thought A LOT about brewing, specifically lagers, which is where I'd like to focus now that I'm back in the game.

[KCUnited]

Also, if anyone cares, Juicy or Hazy IPA/DIPAs are now official styles according to the Brewers Association:

Juicy or Hazy India Pale Ale

• Color: Straw to deep gold
• Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
• Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present
• Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin
• Perceived Bitterness: Medium-low to medium
• Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
• Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.

Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.

• Original Gravity (°Plato) 1.060-1.070(14.7-17.1 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.0-4.1 °Plato)
• Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.5%)
• Bitterness (IBU) 50-70; may differ from perceived bitterness
• Color SRM (EBC) 4-7(8-14 EBC)

[Boise_Chief]

Anyone have thoughts on secondary fermentation? I just moved a nut brown ale over tonight. I will be kegging and want it as clear as possible.
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[Boise_Chief]

This is my first batch in 25 years and Ive forgotten pretty much everything from when I brewed with my dad. I didnt take an initial gravity but it was at 1.012 coming out of the primary fermentation.

[Bearcat]

Anyone have thoughts on secondary fermentation? I just moved a nut brown ale over tonight. I will be kegging and want it as clear as possible.
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I've typically done it for a couple extra weeks, but I'm sure it could be more... I typically do it so I can play with adding flavor to it. I've only made stouts, so clarity has never been a goal.

Hoping to get back into it this winter... unlike KC, I don't have a perfect 68 degree basement all year.

[DMAC]

I know this crowd will roll their eyes but I am excited. I have a batch of kombucha fermenting that will be flavored with a heavy dose of Nelson Sauvin hops from New Zealand.

[Marcellus]

Anyone have thoughts on secondary fermentation? I just moved a nut brown ale over tonight. I will be kegging and want it as clear as possible.
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Unless you plan to hold the beer in fermentation for longer than 6-7 weeks I wouldn't move it as it adds little value and can actually oxidize the beer. When I make lagers I secondary in the keg so its only moved once.

One of the worst things you can do to beer is oxidize it after initial fermentation and every time you move it you are adding oxygen. This is one of the main reasons a lot of home brew taste like home brew. Breweries and advanced home brew systems can move beer without adding oxygen because they are closed systems. If you are siphoning you are adding a lot of oxygen.

When I do an IPA I do 7 days of fermentation and then 5-7 days dry hop in the primary. I then cold crash the primary for 1-2 days and then CO2 purge a keg and move it to the keg and carbonate. You can turn around an IPA in about 17 days doing this and have some of the freshest IPA you have ever tasted.

When I started I used to secondary everything thinking I was making a cleaner beer but have found not moving it makes a better tasting beer.

If you are doing some long term aging like making a brett beer, barley wine, or something thats going to take a few months, yea move it to secondary. (Brett actually likes oxygen so its not a bad thing to move a brett beer once)

My. $.02


Whats cool is you are brewing!

Edit: I was checking my BeerSmith program this weekend and counted that I had already brewed 110gal this year. I think the most I have done in a year is around 130gal. I should hit 160gal or so this year.

[KCUnited]

My most recent DDH IPA with eldorado, citra, and galaxy. It's the first I've done with a completely closed transfer from fermenter to keg, which has gone a long way in preserving the freshness of the hops. Brewed one month ago today.

https://i.imgur.com/YLqOdUj.jpg?1

[Marcellus]

My most recent DDH IPA with eldorado, citra, and galaxy. It's the first I've done with a completely closed transfer from fermenter to keg, which has gone a long way in preserving the freshness of the hops. Brewed one month ago today.

https://i.imgur.com/YLqOdUj.jpg?1

Bingo.

What fermenter are you using?

[KCUnited]

Bingo.

What fermenter are you using?

I use Speidel fermenters.

EDIT: the plastic 30L

[Marcellus]

I use Speidel fermenters.

EDIT: the plastic 30L

I've actually considered that, you recommend them Im guessing?

[KCUnited]

I've actually considered that, you recommend them Im guessing?

I do. The things I like about them are:

Fairly inexpensive
Large screw off top making it easy to clean
Bottom spigot for easy transfers, gravity readings, etc
Easy to modify - there's even keg posts and other mods available online
Well made with sturdy handles making it easy to move

Things I don't necessarily like:

The sizes are odd. The 20L is 5.3 gallons and the 30L is 7.9 gallons. Kind of tweener sizes so you have to be cautious of headspace
You can't really see into them if you care about watching your krausen or seeing your beer
With it being plastic, you obviously have to be cautious of scratching the inside, but they're a really hard, durable plastic

The pros easily outweigh the cons for me, but I equate fermenters to smokers and what works for one might not be the best option for someone else.

[KCUnited]

I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

https://i.imgur.com/IPakICD.jpg?1

[Otter]

I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

https://i.imgur.com/IPakICD.jpg?1 That almost looks like an adult ice cream sundae. Rep!

[KCUnited]

That almost looks like an adult ice cream sundae. Rep!

Thanks. Our club parties attract a lot of dudes, so I wanted to brew something that might appeal more to the ladies. Rosé wine colored, low abv crusher at 4.5%, and I added some lime zest to give it a cherry limeade summer-y kind of feel.

[lewdog]

I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

https://i.imgur.com/IPakICD.jpg?1

That looks great. Appeals to me but I'm gay so that's cool.

Nice work, Chief.

[KCUnited]

Brewed a pastry Berliner with apricot, vanilla, and cinnamon with a touch of lactose. Kettle soured with Goodbelly. I'm calling it Charlie Weisse :D

https://i.imgur.com/ZNgLd28.jpg?1

Club space where I brew.

https://i.imgur.com/xDEFshv.jpg?1

[Marcellus]

Brewed a pastry Berliner with apricot, vanilla, and cinnamon with a touch of lactose. Kettle soured with Goodbelly. I'm calling it Charlie Weisse :D

https://i.imgur.com/ZNgLd28.jpg?1

Club space where I brew at.

https://i.imgur.com/xDEFshv.jpg?1

Nice! I have a big batch of saison (~12gal) that I am splitting on Sunday. Half will get moved onto 4 diced cucumbers in secondary for 5 days and the other half will be kegged without cucumber.

I made a cucumber saison last year that was absolutely fantastic, I hope to replicate it.

[KCUnited]

Nice! I have a big batch of saison (~12gal) that I am splitting on Sunday. Half will get moved onto 4 diced cucumbers in secondary for 5 days and the other half will be kegged without cucumber.

I made a cucumber saison last year that was absolutely fantastic, I hope to replicate it.

That sounds delicious. I really like the idea of doing split batches with different additions. When I was thinking about joining this club I stopped by for a tour of the space and one of the guys there had a cucumber gose he made that completely blew me away.

We just got a recently emptied 30 gallon bourbon barrel donated from a local distillery this week. I've joined a 6 person team where we'll each brew a 1.121 gravity imperial stout, blend, then add to the barrel. I'm pretty stoked as the barreling process is new to me.

[KCUnited]

Re-brewed my Berliner adding pineapple instead of cinnamon and entered it in a sour comp (it's the one in front). It finished 4th. Some Swedish Fish monstrocity took 1st.

Fighting off some serious heartburn this morning.

https://i.imgur.com/wLpb1P9.jpg?1

[KCUnited]

https://i.imgur.com/cYJ1AjW.jpg?1

[Marcellus]

https://i.imgur.com/cYJ1AjW.jpg?1

LMAO

[srvy]

This thread has kinda stalled out. I always enjoyed reading it any new news. New brews, equipment, etc?

[candyman]

I was into this several years ago, had to find another hobby when the wife made me stop growing weed. Now I have a license to grow and a metric shit-ton of brewing equipment I don't use taking up space.

[srvy]

I was into this several years ago, had to find another hobby when the wife made me stop growing weed. Now I have a license to grow and a metric shit-ton of brewing equipment I don't use taking up space.

Yeah I started it sometime in the 80s then abruptly stopped sold my stuff to a kid at work. My brother started about same time and has been going strong ever since. He upgraded 10 or 12 years ago and I latched on to the old equipment he didn't keep. Life happened and travel for work the kids and really couldn't find the time. Its been collecting dust but I'm getting the itch. It comes and goes every few years. I need to find my beersmith software again as I'm sure it requires a key. Brush up on the books I have and get busy as retirement isn't so far into the future.

[srvy]

Well I see Beersmith is now cloud subscriptions so that old software disk is probably not even valid anymore.

[candyman]

I tried beersmith once but never put the effort into really learning how to use it effectively. I always just used high rated recipes I found online and free programs/calculators. I doubt any of my batches would have won any contests but most were very good.

[candyman]

Anyway, if anyone reading this has any interest I'll let my equipment go for dirt cheap. I have at least $800-1k worth of stuff, everything needed to brew and bottle and then some. No c02 gear though, I always just bottle conditioned.

[Groves]

I'll let my equipment go for dirt cheap.

Selling any vacuum based equipment? Transfer pumps or all in one vacs?


Sent from my iPhone using Tapatalk

[KCUnited]

Kegged this hazy boi over 10 weeks ago. Wanted to give the galaxy hops a week or 2 to simmer down and completely forgot about it. Was expecting oxidized trash but this is drinking amazing right now.

https://i.imgur.com/gzkz4Of.jpg?1

[Bearcat]

I've grown frustrated with it over the years, and maybe my taste has just surpassed what I can do at home.

One big frustration though is that I've ended up with geysers a few times, generally after storing for a few months... different batches, sanitizing the shit out of everything, and with extract kits (so there shouldn't be an excessive amount of sugar).

Also haven't been able to nail down a great stout... I've made some okay ones (coffee is pretty easy) and it's generally easier to make a good IPA (at least for my taste in IPAs), but a BBA-type of stout is the next level.

[KCUnited]

Feel like those big viscous stouts need a really long boil and elongate the brewday. I don't brew many, the last was as a 5 person 30 gallon barrel project. 3 hour boil. One perk of covid is the project owner wanted to empty the beer after only 7 months in the barrel, but we had to shut our clubhouse down where it is being stored so it might make it a full year.

[candyman]

Selling any vacuum based equipment? Transfer pumps or all in one vacs?


Sent from my iPhone using Tapatalk

No, dont have anything like that sorry.

[Sorce]

Anyone have experience with electric brewing kettles? I'm looking at this one:

https://kegfactory.com/products/digiboil-electric-kettle-35l-9-25g-110v?gclid=Cj0KCQjwtsv7BRCmARIsANu-CQcJMA4B238Zh5xw3CQZMKKxhT1hp9gNw3dXDxcDQsZYfeMMW2pNWz0aAnV_EALw_wcB


Had an electric stove at the last house and have one again at this house to that's always been a challenge when it comes to keeping temps consistent. I'm hoping to be able to move all my brewing activities to the basement vs having to use the kitchen.

[Sorce]

Doing my first brew day in a while, here is my new setup in the basement. Honey brown ale today. I have a lack of water hookups in the basement so I'm going to chill with a cooler and ice water. https://uploads.tapatalk-cdn.com/20210130/120b30849f5b9d3c02aee2b9b4c31dd3.jpg

Sent from my Pixel 3 using Tapatalk

[KCUnited]

My smoked coconut porter finished 3rd in the smoked beer category in a local dark beer comp. Probably brew it again to get rid of the remaining 5lb bag of coconut hogging up the pantry.

https://i.imgur.com/ZdZ8zgT.jpg?1

https://i.imgur.com/8Sd6c6Q.jpg?1