Homebrewers - Whats in the fermenter?

[kenstogie]

I don't want to break anyy forum rules but Iam. aok with bending a shipping rule or two ;)

[BeerAdvocate]

I would totally be down with this! I am down to scratch on my beer selection and need to start brewing again shortly after the move... I do have a case of Cascade HopStar that I made which turned out to be very well received for those who enjoy cascade hops. Shipping Beer is easy enough, but this will require quite a large box to accommodate a box of sticks and a few bottles of beer.

There would only be 1 bottle in the box at any given time.
I would start the pass with one bottle, you would take my bottle out, and put your bottle in and ship to the next person = repeat
You could take any # of cigars and replace with equal #.

[forgop]

So, I just ordered Hank's Hefe w/ the Wyeast #3068. I'll be brewing it most likely on March 4th. This will be my first real brew.

[ktblunden]

Should be bottling my vanilla bourbon stout today. It sat a few days longer in secondary than I had intended, I hope it didn't get too much vanilla.

[kenstogie]

Alright we have Beeradvocate, kaidersozei, poronico and myself. Maybe a pass thread? or should it be via PM only?

[poker]

Please do this over strictly over PM's as the discussion now involves shipping alcohol across state lines with no age verification.

[mmblz]

tasting my Ruination clone

nummy nummy

[icantbejon]

I was supposed to rack to the secondary yesterday and completely forgot. Ugh. Now I have to try and squeeze it in tonight after the kids go to bed. Blah to my bad memory.

[ktblunden]

My vanilla bourbon stout got bottled on Friday. It tasted great with just a little hint of vanilla. I'm hoping the bourbon I added at bottling with bring out a little more of that as it conditions.

I ordered a bulkhead for my cooler and the ingredients for my first AG batch today. Can't wait!

[Poronico]

There would only be 1 bottle in the box at any given time.
I would start the pass with one bottle, you would take my bottle out, and put your bottle in and ship to the next person = repeat
You could take any # of cigars and replace with equal #.

The only issue I can see with such a limited selection of pocket lintyness is that someone might prefer a different style or completely dislike a hoppy lint.

[ashtonlady]

I found a Keg what should I do with it?

[Poronico]

I found a Keg what should I do with it?

Is it full of deliciousness? If so I think we need to find a place to cool that thing off smoke a few sticks and get krunk :)

[Salvelinus]

I found a Keg what should I do with it?

How big? 5 gallon?

[Salvelinus]

Drinking a centennial single hop ipa I brewed with a sigII. Good combo. Can't believe how much better a couple extra weeks in the keg made this beer. I really didn't like it at first. Now I'm planning another batch.

[mmblz]

Anyone used Cry Havoc yeast?
Making a Pale Ale, would use California Ale except the local is out.
Any idea what substituting Cry Havoc would be like?

[replicant_argent]

I found a Keg what should I do with it?

Send it to Pete.

[replicant_argent]

Anyone used Cry Havoc yeast?
Making a Pale Ale, would use California Ale except the local is out.
Any idea what substituting Cry Havoc would be like?

Live Dangerously.

I don't even know what CH yeast is, but it sounds like it should work with Pale Ale, just for the name. ;)

[keith_mahoney]

Anyone used Cry Havoc yeast?
Making a Pale Ale, would use California Ale except the local is out.
Any idea what substituting Cry Havoc would be like?

No experience with Papazian's yeast but I use wlp007 at 64* for all of my Pale ale and IPA brews. This is rumored to be pretty close to the house yeast of Stone brewery and is used in all of the Stone brew clones by The Brewing Network.

It is my house yeast. I continually wash it for re-use and also use it in stouts and porters at warmer temps.

[ashtonlady]

Sorry guys it is empty. (no I didnt drink it) We found it in our neighborhood. It is a full sized keg.

[Salvelinus]

Sorry guys it is empty. (no I didnt drink it) We found it in our neighborhood. It is a full sized keg.

You might be able to sell it to a homebrewer for conversion to a keggle if you didn't have a use for it.

[Salvelinus]

Anyone used Cry Havoc yeast?
Making a Pale Ale, would use California Ale except the local is out.
Any idea what substituting Cry Havoc would be like?

Haven't used it, but given it's description as a lager and ale hybrid strain I'd expect that if you fermented it in the low 60's/high 50's you'd get a clean ferment.

[Mikes]

Don't know if any of yall are looking for kegs but I have been searching for a low price as I need a few more. Found 2 packs of them for $77.50 Pepsi style and 71.50 for converted coke style ones at corneykeg.com. Wasn't sure how beat up they were gonna be so I only ordered 2 at first but when they came in good shape i placed another order for 2 more. Now have 12 kegs total ;o)

I also noticed they have a drilled out top option that allows you to insert an airlock and ferment in the kegs. Do any of yall ferment in them?> It would be great to cut the liquid line out up an inch or so and when it was time to rack to a clean keg just pressurize the one and push the beer to another keg! No more friggin siphon. Only thing I am not sure of is how hard it would be to clean the trub out of there when it is all done.....

Mikes

[replicant_argent]

You might be able to sell it to a homebrewer for conversion to a keggle if you didn't have a use for it.
This, Laura, sell it for about 100 bucks and buy some fancy dog food. If I could find one cheap around here, I would be brewing in a keggle (a keg with a hole cut in the top).

[Salvelinus]

Don't know if any of yall are looking for kegs but I have been searching for a low price as I need a few more. Found 2 packs of them for $77.50 Pepsi style and 71.50 for converted coke style ones at corneykeg.com. Wasn't sure how beat up they were gonna be so I only ordered 2 at first but when they came in good shape i placed another order for 2 more. Now have 12 kegs total ;o)

I also noticed they have a drilled out top option that allows you to insert an airlock and ferment in the kegs. Do any of yall ferment in them?> It would be great to cut the liquid line out up an inch or so and when it was time to rack to a clean keg just pressurize the one and push the beer to another keg! No more friggin siphon. Only thing I am not sure of is how hard it would be to clean the trub out of there when it is all done.....

Mikes

If I was going to do this I'd probably only secondary in the kegs then just force carb and pour a couple beers that are a bit yeasty or like you said cut the liquid line a bit and transfer to a new keg for carbonation if you want clear beers.

Why not just get a stopper and an airlock and stick it in the gas side during fermentation? Then you've got a keg that can be used for fermentation and pouring beer. You can probably get an extra dip tube to cut short relatively cheap and just put that into kegs that you are going to ferment in.

[Mikes]

Why not just get a stopper and an airlock and stick it in the gas side during fermentation? Then you've got a keg that can be used for fermentation and pouring beer. You can probably get an extra dip tube to cut short relatively cheap and just put that into kegs that you are going to ferment in.

Just saved me some $$$$ lol! Glad I posted here yall think more clearly about beer than I ;o)

[replicant_argent]

I can't see primary in a corny. There is precious little room on top of a 5 gallon batch and it would make a hell of a mess.
Secondary in corny? Sure, I do it. I just put it in a stock corny and flood the top a few times with CO2, seal it up and let 'er go. No airlock. Of course, no one has shown me the error of my ways, yet. :D

[mmblz]

Tried my Ruination clone side by side with the real thing tonight.
Mine is quite a bit darker. Ruination has a more pronounced aroma. Mine is slightly sweeter. Ruination has a longer finish. But other than that, the flavor really is pretty darn similar. My wife says she likes mine better :)

[Salvelinus]

Those both look good to me!

Just finished 10 gallons of a simple ESB. 19lbs marris otter, a little carastan and tiny bit of chocolate for color. East kent goldings at 60 and 5. Brew day went well, looking forward to the final product.

[icantbejon]

Brewing up a saison this weekend and really looking forward to it. Gotta bottle up my pale ale tonight as well. I'm living the real dream right now...got more hb than I know what to do with. I'm currently sitting on my old pale ale, coffee stout, abbey ale, cream ale, new pale ale and soon my saison. What's quite remarkable is I drink alot...I should have gone through more of this by now!

[icantbejon]

Oh yeah, anyone have input on which temperature control unit I should be looking at to convert my deep freeze into a temp controlled storage unit....and soon to be my kegerator?

[Mikes]

Johnson Controls A419GBF-1C - Electronic Temp Control


I did a keezer build awhile ago and this is what I used. (thread is still on the fist page of this section) Liked it so much I just bought another to convert the garage fridge into a temperature controlled fermenter ;o) They have an analog style one for a bit less. Be sure and post up pix of your build....btw just like with humidors I suggest going bigger (more taps) than you think you will need. Mine has 8 and I already want to add 2 more lmao.

[icantbejon]

Johnson Controls A419GBF-1C - Electronic Temp Control


I did a keezer build awhile ago and this is what I used. (thread is still on the fist page of this section) Liked it so much I just bought another to convert the garage fridge into a temperature controlled fermenter ;o) They have an analog style one for a bit less. Be sure and post up pix of your build....btw just like with humidors I suggest going bigger (more taps) than you think you will need. Mine has 8 and I already want to add 2 more lmao.

I'm going to build with the intent of expansion. I have to move slowly or the wife gets suspicious!

Thanks for the recommendation, I'm looking into it now.

[kaisersozei]

Ferg, Mike's unit is the one I sent you. Got mine from Northern Brewer, but you might be able to find it for less on Amazon or something. I didn't feel like searching too hard. It's a piece of cake to set up. I haven't modified my chest freezer yet so the lead just runs between the lid seal & the chest. Works great.

I'll be brewing up a Two Hearted Lager recipe at the "Icantbejon Homebrewfest Herf & Cigar Pass" this weekend, where I will happily help rectify the problem he has of having too much hb on hand.

The recipe is a modified Bell's THA clone that I've decided to ferment with San Francisco lager yeast.

[icantbejon]

Ferg, Mike's unit is the one I sent you. Got mine from Northern Brewer, but you might be able to find it for less on Amazon or something. I didn't feel like searching too hard. It's a piece of cake to set up. I haven't modified my chest freezer yet so the lead just runs between the lid seal & the chest. Works great.

I'll be brewing up a Two Hearted Lager recipe at the "Icantbejon Homebrewfest Herf & Cigar Pass" this weekend, where I will happily help rectify the problem he has of having too much hb on hand.

The recipe is a modified Bell's THA clone that I've decided to ferment with San Francisco lager yeast.

Just bought it Gerard...I'll be looking for installation assistance on Sat....in exchange for some HB of course.

[Salvelinus]

Sounds like an awesome time guys! I need to make a two hearted clone, love that beer.

[rack04]

Brewed up a 10 gal batch of kolsch this past weekend. My first brew day with my new March 809 HS pump. I really liked not having to lug around 15 gal of water.

[Mikey202]

Bottled the Porter last night. Tried The Belgian Dubble Abbey Ale on Saturday, and it was great.

[icantbejon]

I completely forgot to bottle last night...so I've taken a family day today to get home and do just that.

[forgop]

Think I'm going to break out the kit today for the first time to make a 5 gallon batch of Hank's Hefeweizen from Midwest.

Approximately how long would you guesstimate I should set aside to do this?

[mmblz]

Think I'm going to break out the kit today for the first time to make a 5 gallon batch of Hank's Hefeweizen from Midwest.

Approximately how long would you guesstimate I should set aside to do this?

3 - 3.5 hours

[forgop]

3 - 3.5 hours


Ouch-looks like I'll have to plan for another day. Thanks for the suggestion.

[forgop]

Anyone need another carboy? 6 gallon glass $30 shipped from amazon. Thought I'd share.

http://www.amazon.com/Paklab-Glass-Carboy-Liter-1-9-Pound/dp/B002VFXW5W/?tag=dealnewscom&m=ATVPDKIKX0DER

[Mikey202]

Entered our Belgian Dubble Abbey Ale in 2 local contest. It is called, " Sticky Monk". We shall see how it does.

[JohnnyKay5]

Just picked up my basic brew kit from midwest supplies. After the VA Husband's Day Brew session Ferg sent me a great deal to begin my entry into this hobby.

[SteelCityBoy]

Entered our Belgian Dubble Abbey Ale in 2 local contest. It is called, " Sticky Monk". We shall see how it does.

Good luck Mikey! Hope it goes well! Would love to hear about it so let us know!

Just brewed my triple abby yesterday. Bottling Maibock tonight and have a Baltic Porter in secondary fermentation now. I've been busy....

Love this time of year! :D

[mmblz]

Bottled my Belgian Stout over the weekend. Not convinced whether I'll actually like it but it's hard to tell so I'm hoping for the best.
Need to rack my next batch to secondary in the next day or two - my experiment with a 20 minute boil, hoping for something remotely similar to SNPA, which I'll call "Cutting Corners Pale Ale"

[jonumberone]

Got around to finally emptying the shed.
Had all my smokers, burners, propane tanks and patio furniture packed away for the winter that wasn't.
The good thing about not brewing all winter is that I have plenty of empties that need filling. :)
Hoping to brew up a milk stout in the next few weeks.
Which also means I'll have a myriad of new questions to ask you fella's! :D

[kaisersozei]

Just picked up my basic brew kit from midwest supplies. After the VA Husband's Day Brew session Ferg sent me a great deal to begin my entry into this hobby.

Now that's what I'm talking about :banger

[mmblz]

doing a black IPA next.
local didn't have Carafa II or III or Midnight Wheat.
did get some Debittered Black.

should I use debittered, or mail order one of the others?

[mrreindeer]

Hoping to brew my 5th batch this weekend.

It'll be me 2nd All Grain and 2nd Kegged...

BELGIAN STRONG ALE

Gerard, you've been a great help as I continue to slide down this slope...I hadn't realized it but the instrux tell me to do a cold fermentation.

I thought that that was reserved just for lagers....any thoughts there?

And...in order to do that, I guess I have to make some room in my kegerator...and raise the temp...

[Devanmc]

Anyone have a good Amber Ale receipt to share?

[kaisersozei]

BELGIAN STRONG ALE

Gerard, you've been a great help as I continue to slide down this slope...I hadn't realized it but the instrux tell me to do a cold fermentation.

I thought that that was reserved just for lagers....any thoughts there?

And...in order to do that, I guess I have to make some room in my kegerator...and raise the temp...

:confused: Not sure why this is--most strong ales are actually helped by warmer fermentation, to produce a higher ester/phenol profile. Perhaps it's talking about "cold conditioning" which is a way to get all that Belgian yeast to drop out of suspension and clarify the beer once fermentation is done.

Right before you bottle, put the fermenter in your kegerator for a few days. Temps can be in the 40s, although I've heard some people go as low as the mid-30's. The yeast and anything else you have floating around (hop particles, etc.) will drop, then you can bottle as normal.

[mrreindeer]

Awesome, as usual. Thanks Gerard!

And that's exactly what I was thinking...about it needing warmer temps first. I very well may have assumed the cold temps were for the beginning but really meant for the end.

I was going to throw this on the tap; any reason why I'd want to bottle instead?

[Salvelinus]

doing a black IPA next.
local didn't have Carafa II or III or Midnight Wheat.
did get some Debittered Black.

should I use debittered, or mail order one of the others?

Dehusked Carafa III is the brewery go to around here for a black IPA. I haven't brewed with black at all, but I imagine debittered would be the way to go if you're going that route.

[mmblz]

I think I'll go for it. Reading a few things where it has worked for people. And worst case I just get a bit more flavor than I aim for...

[mmblz]

I think I'll go for it. Reading a few things where it has worked for people. And worst case I just get a bit more flavor than I aim for...

In the fermenter now. We'll see :)

[cobra03]

Has anyone ever heard of or tryed this http://www.youtube.com/watch?v=QR_xF3Ry69o&feature=youtu.be
A co-worker of mine was telling me about this last night. Her father grows hops and to use up some of the extra he started putting them in a french press with a bottle of beer. i had never heard of this. Shes going to try and get me some of his extra hops. what i dont use to brew with i may have to try this out just to see what if anything it actually does.

[replicant_argent]

I put a Milk Chocolate Stout into the fermenter last night. 15 gallons of beer in the primary, and my 2 Hearted clone finishing up dry hopping this weekend-ish. I am good for a while.

[Mikes]

It was a good spring break here in Austin. I moved my brew equipment from my friends house to mine and bought a new March pump to recirculate my wort as well as transfer from the kettle to the fermenter. Also had my pot drilled out and fitted with a ball valve. If you are at all on the fence about getting a pump all I got to say is just do it. No more lifting the 30# pot with another 7 or 14 gallon of hot wort in it!!!! I have also noticed that I can cool much faster by using the pump to whirlpool the wort over my immersion coils. Did two 5 gal batches the past week and both dropped from 212 to 70 deg in 17 min...and you gotta remember our tap water here in Tx is always hot.

5 gal of AHS New Zealand Pale Ale will be kegged today
5 gal of AHS Summer Crisp IPA should be ready to keg by Thursday

[mmblz]

for my next batch, trying to decide between:
Helles Bock
Smoked Hefeweizen
American Brown Ale

[Salvelinus]

for my next batch, trying to decide between:
Helles Bock
Smoked Hefeweizen
American Brown Ale

One of my favorite beer styles. Was in the plans but my basement has been getting out of the fermentation range for one of these. I can't hold the fermentation room below 55F if this 80F weather keeps up...

Going to do a galaxy/citra APA today. Wish I had more citra so I could put together a citra single hop but that isn't in the cards this go around. Just got a six pack of Zombie Dust (citra single hop) that is outstanding, need to figure out how to make it.

[rack04]

Hopefully tonight I will be able to keg 10 gallons of Kolsch and then it will lager it for at least a month. This weekend I will be starting a single hops experiment. Basically brewing the same 5 gallon batch with single hops and tasting the difference. I will start with citra and then move on to amarillo, falconer's flight, simcoe, and zythos. Trying to find a hop flaver I like in my pale ale recipe.

[landhoney]

Brewing for the second time this weekend on my new system, I'll try to remember to upload pictures, but here's a preview/hint: three 55 gallon Blichmann Boilermakers :)

[kaisersozei]

Brewing for the second time this weekend on my new system, I'll try to remember to upload pictures, but here's a preview/hint: three 55 gallon Blichmann Boilermakers :)

:dr

[mmblz]

tasted my belgian stout tonight, it's been 13 days in the bottle.
still doesn't have a whole lot of carbonation.
is there hope that it will continue to carbonate if i give it time, or did I need more sugar (I used the standard 5oz)
flavor is not great but not awful.

[Salvelinus]

How long did it sit in primary/secondary? Sometimes the beers that spend a lot of time in bulk aging take a longer time to carbonate.

I usually throw some s05 in beers that have sat for a while to get the carbonation finished up. It flocs out well and can handle the alcohol content of bigger beers.

[mmblz]

I think it was something like 2 weeks in primary, 4 weeks in secondary. ABV calculation came in around 9%

[Salvelinus]

That isn't too long, but given the ABV the yeast might be a little slow to work on new sugar. I wouldn't worry about it. That said I get super impatient waiting for beer and wind up drinking most of mine before I should. I don't practice what I preach.

[kaisersozei]

Yea, 13 days isn't really all that long. 5oz dextrose seems like a lot, so you should have no problems with getting it carbonated but give it a few more weeks at room temp.

[mmblz]

awesome - i can wait.

[kaisersozei]

Question for the enlightened lager-ers:

How long will a lager yeast cake last in my primary fermenter, until I can pitch a new batch of wort on top of it?

I just racked a maibock into the secondary last night, and plan to brew up an Imperial Oktoberfest (or something) next weekend. Hate to waste all that great yeast slurry (WLP 833,) so I sealed up the primary and put her back in the fermentation chamber--currently at 52dg but will be dropping slowly as I bring the maibock down. It should sit pretty well for a week or so, right?

[SvilleKid]

So did some searching on Homebrewtalk.com and found the following info for DME and LME

http://dmemart.com/ cheap and free shipping 11.99-12.99 per 3lb bag DME
www.austinhomebrew.com (http://www.austinhomebrew.com) has good prices generally and has 7.99 flat rate shipping
www.morebeer.com (http://www.morebeer.com) free ship over 59

Here's a more complete list of online stores. I have not ordered from any of them but many form homebrewtalk have.

Online Homebrew Suppliers
Annapolis Homebrew Supply
Annapolis, MD

Austin Homebrew Supply
Austin, TX
Large selection of recipe kits available in extract, mini-mash, and all-grain versions, including many commercial clone kits. Equipment and ingredients also available. Flat shipping.

Beer-Wine.com
Woburn, Massachusetts
I used Beer-Wine.com this week and was very happy with the service and speed of the delivery. I put in a order for some liquid malt extract to test them out and 2 hours after I put in my order online I received a email that it had been shipped, received it on thursday. All this was with the cheapest shipping option. ~ crum

DeFalco's Home Wine & Beer Supply
Houston, TX

Freshops
Philomath, OR
"Purveyor of fine hops, hop oil, and hop rhizomes"

Homebrew Adventures
Charlotte, NC

Homebrewer's Outpost
Flagstaff, AZ

HopTech
Dublin, CA
Hop supplier recommended by HomeBrewTalk users

Michigan Brewing Company
Webbersville, MI

MoreBeer
Concord, CA
Free shipping for orders $59 and over

Midwest Supplies
Minneapolis, MN

Northern Brewer
St. Paul, MN

Williams Brewing Supply
San Leandro, CA

Anybody have any updates on mail-order and online suppliers for the ingredients? I have access to the equipment, but the local supplier is a 50 mile trip (one-way). At the price of gas and the mileage my old truck gets, that's a good $30 in gas costs alone. I'm thinking I can get the ingredients through the web cheaper and at less shipping costs than $30!

Thanks

[BeerAdvocate]

http://www.brewmasterswarehouse.com

[Salvelinus]

Question for the enlightened lager-ers:

How long will a lager yeast cake last in my primary fermenter, until I can pitch a new batch of wort on top of it?

I just racked a maibock into the secondary last night, and plan to brew up an Imperial Oktoberfest (or something) next weekend. Hate to waste all that great yeast slurry (WLP 833,) so I sealed up the primary and put her back in the fermentation chamber--currently at 52dg but will be dropping slowly as I bring the maibock down. It should sit pretty well for a week or so, right?

I wouldn't hesitate to put beer on that yeast. They're resilient little buggers.

[Mikey202]

Goin' to see how our Belgian Dubble did in the first contest.

[SteelCityBoy]

Bottled up my Maibock a week ago, Baltic Porter is resting nicely in secondary fermenter, and just racked my Belgian Tripel. Last year my maibock came out amazing. I am really hoping that it is as good this year. Waiting is always so hard!!!

[mmblz]

black ipa to secondary. tastes pretty good! color could be a little bit blacker but it's pretty dark.
anyone else have a septic system and get paranoid about dumping trub in it?
i've been throwing it outside before washing in the sink.

[Mikey202]

Goin' to see how our Belgian Dubble did in the first contest.

Didn't win any awards. Interested to see the scoring.

[Mikey202]

Didn't win any awards. Interested to see the scoring.

Overall score was a 28. That is the top of the good range. I think the brew needs to bottle condition for a few more months. The reciepe says that it peaks between 3-9 months. It only has 2 on it. It was a good learning experiance.

[kaisersozei]

black ipa to secondary. tastes pretty good! color could be a little bit blacker but it's pretty dark.
anyone else have a septic system and get paranoid about dumping trub in it?
i've been throwing it outside before washing in the sink.

No septic here, but I've read some folks use it in their compost or dump it around evergreens or other acidic-soil plants as fertilizer.

[Mikes]

I do all of my washing out in the yard....Grass is always greener there ;o)

[Salvelinus]

Brewing the sour half of a Berliner Weiss this evening. 2 gallons of wort going onto a cup or two of pilsner malt for to get the lacto culture going. Also going to pitch some jolly pumpkin dregs into it.

Friday I'll brew 3 gallons of the same wort and pitch a kolsch yeast into it. When they both finish up I'll blend them over raspberries or something. Should be a killer lawnmower beer come end of July and August.

[ktblunden]

I've got a blonde (AG) and an amber (extract) in primary right now. Probably bottle the blonde this weekend and I've got plans to brew a big IIPA on April 13th so I'll probably reuse the yeast cake on the amber for that one.

[JohnnyKay5]

Starting my first home brew today. A little anxious with all this sanitization, hope i dont miss a little microbe

[Salvelinus]

Starting my first home brew today. A little anxious with all this sanitization, hope i dont miss a little microbe

Don't be. Do the best you can and pitch healthy yeast. You won't have any issues.

[replicant_argent]

15 gallons transferred into secondary today.

[kaisersozei]

starting my first home brew today. A little anxious with all this sanitization, hope i dont miss a little microbe

high five!

[JohnnyKay5]

so far so good. 21 hours from completion of racking to the primary, used liquid wyeast, fermenting like a champ

[reggiebuckeye]

Looking at taking the plunge when I get back from deployment. Debating how far I want to jump. Keg vs bottle. Extract vs all-grain. Decisions, decisions. Suggestions? Can I keg and bottle? I have about two months to make a decision.

[Mikey202]

Overall score was a 28. That is the top of the good range. I think the brew needs to bottle condition for a few more months. The reciepe says that it peaks between 3-9 months. It only has 2 on it. It was a good learning experiance.

2nd contest it scored a 33 1/2. That is in the very good range. Between the 2 contests, 3 out of the 4 judges said it was "hot". Which meant that it had, to much alcohol bite/ medicinal. I think that should mellow, with bottle aging.
Also, it had to much spice profile. Both of these are "out of style" for a Belgian Dubble.

I enjoyed it . Was cool to get feedback.

[BeerAdvocate]

Brewed a Pale Ale with 4 ounces of Cascade hops, this weekend.

[rack04]

Looking at taking the plunge when I get back from deployment. Debating how far I want to jump. Keg vs bottle. Extract vs all-grain. Decisions, decisions. Suggestions? Can I keg and bottle? I have about two months to make a decision.

Reggie,

You can bottle from a keg. Don't think you need to get a beer gun. Search for a DIY counter pressure bottle filler.

[replicant_argent]

Looking at taking the plunge when I get back from deployment. Debating how far I want to jump. Keg vs bottle. Extract vs all-grain. Decisions, decisions. Suggestions? Can I keg and bottle? I have about two months to make a decision.

Both.
http://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/
Works slick.
Keg, then fill growlers or bottles as needed.

[JohnnyKay5]

Are you a member of the James River Homebrewers Club?

Might have to look into this when i get up there.

[reggiebuckeye]

Reggie,

You can bottle from a keg. Don't think you need to get a beer gun. Search for a DIY counter pressure bottle filler.

Both.
http://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/
Works slick.
Keg, then fill growlers or bottles as needed.

Thanks for the input. DIY? You obviously don't know who you're talking to. :D
I will look into working that out. I do have a bit of time. Guess I'll start extract. All-grain eventually.

[kaisersozei]

Homebrew Herfest II on Saturday with icantbejon, Matt, and Doug (from Winston's Humidor fame,) all brewing up different beers:

http://www.cigarasylum.com/vb/showpost.php?p=1605562&postcount=1664

JohnnyKay5 was on remote with us from NC doing his first brew :banger

I brewed up a Rauchbier/Smoked Octoberfest which smelled incredible in the kettle, pitched it on top of a bock yeastcake and the thing took off almost immediately.

Ferg brewed a Kolsch, and at the end of the day we combined our second runnings into a smaller batch which I cooked up later that evening and pitched with some Bell's yeast. It's still not doing anything in the fermenter, so maybe that experiment will be a bust. It was one ugly looking beer anyway :D

[Salvelinus]

Thanks for the input. DIY? You obviously don't know who you're talking to. :D
I will look into working that out. I do have a bit of time. Guess I'll start extract. All-grain eventually.

I think that is the way to go. You can get great results with extract brewing. You'll get a handle on whether or not you enjoy the process. If you do, then look into all grain.

[replicant_argent]

Thanks for the input. DIY? You obviously don't know who you're talking to. :D
I will look into working that out. I do have a bit of time. Guess I'll start extract. All-grain eventually.

if you can buy the parts and slip the rubber stopper over the racking cane, then plug it into a pre-made hose.. You are good to go.

[Salvelinus]

2nd contest it scored a 33 1/2. That is in the very good range. Between the 2 contests, 3 out of the 4 judges said it was "hot". Which meant that it had, to much alcohol bite/ medicinal. I think that should mellow, with bottle aging.
Also, it had to much spice profile. Both of these are "out of style" for a Belgian Dubble.

I enjoyed it . Was cool to get feedback.

I'm surprised the scores differed by that much. I'm psyched to get some beers into competition next month after reading your comments. Be good to get some feedback.

Hot alcohols (fusels generally) can be formed from fermenting too warm and not pitching enough yeast. Reading up on Belgian brewing it seems like a lot of the breweries start fermentation cool to keep fusels down and then let the temps ramp up later in the process.

[reggiebuckeye]

I think that is the way to go. You can get great results with extract brewing. You'll get a handle on whether or not you enjoy the process. If you do, then look into all grain.

That's the plan.

if you can buy the parts and slip the rubber stopper over the racking cane, then plug it into a pre-made hose.. You are good to go.

So, super simple? EXCELLENT!!

[Mikey202]

I'm surprised the scores differed by that much. I'm psyched to get some beers into competition next month after reading your comments. Be good to get some feedback.

Hot alcohols (fusels generally) can be formed from fermenting too warm and not pitching enough yeast. Reading up on Belgian brewing it seems like a lot of the breweries start fermentation cool to keep fusels down and then let the temps ramp up later in the process.

Let me know what you think, that is the one I sent you.
Looking back, we don't have a wort chiller, (need to get one). The temp was at the 72 degree range, for fermentation.
Didn't have a problem with the yeast. We used White labs, and it pushed the blow off tube assembly, off the carboy twice.:D

[Salvelinus]

Let me know what you think, that is the one I sent you.
Looking back, we don't have a wort chiller, (need to get one). The temp was at the 72 degree range, for fermentation.
Didn't have a problem with the yeast. We used White labs, and it pushed the blow off tube assembly, off the carboy twice.:D

I can't wait to drink it, just need a night where I can sit down and enjoy it.

Did you make a yeast starter for this beer? Fusels can be made during reproduction when a yeast is underpitched. If you went from a small White Labs vial culture to a huge blow of the top of the fermenter culture at high temps you might have a recipe for hot alcohols. Maybe try a big starter and cooler temps the next time you make the beer if you notice that flavor and don't like it.

[JohnnyKay5]

Homebrew Herfest II on Saturday with icantbejon, Matt, and Doug (from Winston's Humidor fame,) all brewing up different beers:

http://www.cigarasylum.com/vb/showpost.php?p=1605562&postcount=1664

JohnnyKay5 was on remote with us from NC doing his first brew :banger



I did an Amber Ale

Ended up converting my complete grill top to heat up all 4.5 Gallons and ended up re-arranging my freezer to chill.

http://www.cigarasylum.com/vb/showpost.php?p=1606229&postcount=1671

[mmblz]

just brewed something, aiming for like a Ruby Wheat sort of thing, we'll see....

[Poronico]

I just relocated my brewing equipment from my old apartment into the house so I should be up and running with a couple different brews here in a couple weeks after I get my disability check. Anyone got a recommendation for some beer styles? I am not a hop lover but I don't mind some hoppy notes.

[kaisersozei]

I just relocated my brewing equipment from my old apartment into the house so I should be up and running with a couple different brews here in a couple weeks after I get my disability check. Anyone got a recommendation for some beer styles? I am not a hop lover but I don't mind some hoppy notes.

It's almost weizen season, so that's an option. I'd go with a robust porter or an American brown, either are more malt-centric in flavor/aroma and can be low IBUs. Here's my most recent easy brown that I'm really pleased with

http://hopville.com/recipe/934849/american-brown-ale-recipes/winstons-maduro-herfest

[Salvelinus]

I just relocated my brewing equipment from my old apartment into the house so I should be up and running with a couple different brews here in a couple weeks after I get my disability check. Anyone got a recommendation for some beer styles? I am not a hop lover but I don't mind some hoppy notes.

We just did an Irish Red competition with the homebrew club I'm part of. Seems to fit the bill you're looking for, malty but still sessionable.

[Tristan]

Just kegged a double batch of IPA, split between WLP001 and WLP838 Lager yeast. They both turned out great. Got a Cal Common in the fermentor (Tim's "Cleveland Steam" Recipe) and planning on brewing a Kolsch this weekend. Looking forward to having some great session beers on tap!

[mmblz]

How long did it sit in primary/secondary? Sometimes the beers that spend a lot of time in bulk aging take a longer time to carbonate.

I usually throw some s05 in beers that have sat for a while to get the carbonation finished up. It flocs out well and can handle the alcohol content of bigger beers.

Next to bottle will be my black(almost) ipa.
It was in primary for 2 weeks. abv calc when I went to secondary was 7.74%.
Will have been in secondary for 2 weeks when I bottle.

Bother with more yeast?
If I do - right with bottling sugar or a day or two earlier?

[Salvelinus]

Next to bottle will be my black(almost) ipa.
It was in primary for 2 weeks. abv calc when I went to secondary was 7.74%.
Will have been in secondary for 2 weeks when I bottle.

Bother with more yeast?
If I do - right with bottling sugar or a day or two earlier?

Don't bother. You'll have plenty of yeast still floating around in that beer. I only worry about adding yeast if it has been in secondary for months not weeks.

[mmblz]

Cool.
I think this one will come out well. Not quite as black as I had hoped but seems to be tasting good. The carboy was previously used by a friend for cider, and every time I smell inside it is just disgusting - but the flavor seems fine.

[JohnnyKay5]

Next to bottle will be my black(almost) ipa.
It was in primary for 2 weeks. abv calc when I went to secondary was 7.74%.
Will have been in secondary for 2 weeks when I bottle.

Bother with more yeast?
If I do - right with bottling sugar or a day or two earlier?

Sounds delicious.

Through some reading I'm torn if I should rack to a secondary on a kit amber ale. I know ale is a generally an easy brew that can be left primary through the whole process but I'm interested in racking for clarity. Thoughts on racking the simple ale and risking oxidation or contamination vs. the benefits of a secondary fermenter?

[Mikey202]

Sounds delicious.

Through some reading I'm torn if I should rack to a secondary on a kit amber ale. I know ale is a generally an easy brew that can be left primary through the whole process but I'm interested in racking for clarity. Thoughts on racking the simple ale and risking oxidation or contamination vs. the benefits of a secondary fermenter?

If everything is clean, when you transfer, you are good to go. Never had a problem with contamination.......but I sanitize the hell out of everything. You will get less sediment in your bottles, if you transfer to a secondary.

[BeerAdvocate]

Brewing an all Chinook hop IPA right now

[Salvelinus]

Brewing an all Chinook hop IPA right now

Lawson's does a chinook single hop (Chinooker'd) that is amazing. Good choice of hop!

[rack04]

Brewing up a 10 gal batch of an all citra american pale ale.

[kaisersozei]

Just put a Two Hearted Ale clone in the fermenter, will pitch with some Bell's yeast as soon as temp drops to 65

[Salvelinus]

I just put 3 willamette and 4 columbus rhizomes into pots to start. 2 years and I might have some new hop varieties!

[replicant_argent]

I just put 3 willamette and 4 columbus rhizomes into pots to start. 2 years and I might have some new hop varieties!
I was just thinking of ordering a couple to plant today.
I was thinking Zeus, since I am a bit of a hop-head.

[replicant_argent]

As a side note, gentlemen, when you decide to fill a couple of bombers for someone who did you a favor, and you hook up a bottle filler or picnic tap, double check the fittings on your hoses before, during and after.
I just sucked up about a gallon of stout out of my carpet, having caught the leaky (loose, due to my own negligence, not the integrity of the fitting itself) bastard as I was going for a refill of my pint.
Ugh. In whiskey terms, they would call this the Angels Share (bastardized). I would call this the Devils share.

:rolleyes:

Nothing I can do but laugh at myself.

[JohnnyKay5]

Ouch....

I decided to rack the amber this weekend. Its looking good in the carboy. Additionally just received my bayou burner, wort chiller, bottle dryer. Dying to brew another batch but probably have to wait until the move to VA is complete

[BeerAdvocate]

Brewing up a simple IPA using Summit, Columbus and Cascade hops

[mmblz]

An interesting hop chart I found linked from Great Divide...
http://hopschart.com/

[replicant_argent]

An interesting hop chart I found linked from Great Divide...
http://hopschart.com/

Very cool.

[mmblz]

just brewed something, aiming for like a Ruby Wheat sort of thing, we'll see....

bottled this tonight - beautiful color and tastes great. 7.35 abv, surprised me.
can't wait to try this one for real!

[replicant_argent]

I was going to brew tonight, but I couldn't get my washed yeast to get active. Worst case is that I go get some yeast from the brew shop.
I don't think my procedure is messed up... dunno.

[Mikes]

Yet another air leak ;o( This time it was a main lid o ring. Funny because it held pressure for along time then poof all of a sudden leak. I am finding it is hard to keep track / maintain 12 kegs unless you are drinking every day. Looks like another trip to AHS for co2 and maybe even a 20# container.

Anyone know if you can lay a co2 container on its side and still dispense the gas safely or is there something not good about doing this?

On a positive note I found a source for lbs of hops that I cannot find at ahs. Nikobrew is the name of the site.


mikes

[Poronico]

I think I am going to do a brew day tomorrow to celebrate my Birthday and try to bang out 4 different brews. Scotch Ale, Guinness with a spin, my bruiser berry hef and maybe a bock.

[BeerAdvocate]

Yet another air leak ;o( This time it was a main lid o ring. Funny because it held pressure for along time then poof all of a sudden leak. I am finding it is hard to keep track / maintain 12 kegs unless you are drinking every day. Looks like another trip to AHS for co2 and maybe even a 20# container.

Anyone know if you can lay a co2 container on its side and still dispense the gas safely or is there something not good about doing this?

On a positive note I found a source for lbs of hops that I cannot find at ahs. Nikobrew is the name of the site.


mikes


You should get some Keg lube and put some around all the o rings on the lid.
It helps seal the smallest leaks. :tu
I dont think you can lay CO2 on their side, but ask somone at AHS.

[icantbejon]

Finally got my first beer in a keg. Pretty stoked about it! However, I'm still lagering it for a while so I can't really drink it yet. Any input on force carbing vs. cask conditioning?

http://i286.photobucket.com/albums/ll105/icantbejon/2012-04-22_13-01-41_207.jpg

[icantbejon]

Anyone know if you can lay a co2 container on its side and still dispense the gas safely or is there something not good about doing this?

I just spoke with my HBS and he specifically told me not to lay the Co2 tank on its side. Apparently the gas can freeze the top and create a leak in the canister if laid on its side.

[Salvelinus]

Finally got my first beer in a keg. Pretty stoked about it! However, I'm still lagering it for a while so I can't really drink it yet. Any input on force carbing vs. cask conditioning?


You don't technically "cask condition" in a keg. Need a ferkin (spelling?) for that. You can prime a keg just as you would bottles though by racking your beer onto priming sugar and then sealing the keg. Make sure to hit the keg with a quick burst of CO2 to ensure that you got a good seal. Let that pressure off and the yeast will do their thing.

I have friends that force carb all at once by putting a bunch of pressure (20psi'ish) on the keg and shaking it. That is a faster method than putting the keg at serving pressure and giving it a few weeks to reach equilibrium and carb up. Either works. I run the slow method as I typically have my little kegerator full and plenty of time till my next keg is needed. Either way if you are leaving the gas on check for leaks periodically :tu

[Mikes]

I just spoke with my HBS and he specifically told me not to lay the Co2 tank on its side. Apparently the gas can freeze the top and create a leak in the canister if laid on its side.

Thanks!!!!

[icantbejon]

You don't technically "cask condition" in a keg. Need a ferkin (spelling?) for that. You can prime a keg just as you would bottles though by racking your beer onto priming sugar and then sealing the keg. Make sure to hit the keg with a quick burst of CO2 to ensure that you got a good seal. Let that pressure off and the yeast will do their thing.

I have friends that force carb all at once by putting a bunch of pressure (20psi'ish) on the keg and shaking it. That is a faster method than putting the keg at serving pressure and giving it a few weeks to reach equilibrium and carb up. Either works. I run the slow method as I typically have my little kegerator full and plenty of time till my next keg is needed. Either way if you are leaving the gas on check for leaks periodically :tu

I think I'm going to go with the quick force carb approach this first time. I know it's horrible, but I'm just too impatient to wait another few weeks on this beer. It is killing me! It's my first lager, so it's obviously been waiting a long time to begin with. Now I'm supposed to wait another few weeks for carbonation????? Never gonna happen. I want to pour my first beer from my hand made kegerator already!

[icantbejon]

Ouch....

I decided to rack the amber this weekend. Its looking good in the carboy. Additionally just received my bayou burner, wort chiller, bottle dryer. Dying to brew another batch but probably have to wait until the move to VA is complete

To hell with that....you're coming to Brew Day this Sun. We're making it happen!

[JohnnyKay5]

To hell with that....you're coming to Brew Day this Sun. We're making it happen!

this time it would have worked out better if your brew day was on a Sat. That way i could hit the DMV and Brew day. Guess it'll have to wait until next time.

Just brewed up a coffee stout this past weekend and ordered a lemon weisse and oaked burbon ale for upcoming brews

[mmblz]

Just tasted my Black IPA which is ready for drinking. Came out really well, I like it! My own recipe...

[Salvelinus]

Just tasted my Black IPA which is ready for drinking. Came out really well, I like it! My own recipe...

What hops did you go with? I made one I really liked that was columbus and willamette. Just put 4 rhizomes of each in the ground based on my fondness for that beer.

[mmblz]

my slightly sisorganized notes

8 lbs dark lme (2+14oz early, ~5+2 at 15 min)
1 lb corn sugar (1 min)


12 oz crystal 40L
4 oz Dextrine
4 oz flaked wheat
2 oz smoked malt
12 oz black debittered
4 oz black patent

2 oz millenium 60 min (15.9%)
1 oz chinook 15 min (11.8%)
1 oz centennial 10 min (8.1%)
1 oz cascade 5 min (6.4%)
1 oz chinook 3 min
1 oz cascade flameout

1 oz cascade dryhop
1 oz nugget dryhop


7.74% abv

[Salvelinus]

Thanks! That's a serious hop bill. Haven't used much nugget, but other than that not a hop in there I don't enjoy.

[landhoney]

I've got 25 gallons of Berliner Weiss going now (going with various fruit treatments, 5 gal each). Bottled my Blueberry Sour Saison last night, along with my "Mango Mimosa" (mango Saison brewed with Hill Farmstead Mimosa yeast/dreggs). If got a Chocolate Porter going as well (cocoa nibs and lactose), and of course my barrel aging plambics. I think that's it.

[altbiers]

I was finally able to gather all my home brewing equipment together, clean it, fix it, and get the ingredients for my favorite beer.

5 gallons of Altbier about ready to be brewed, primary mash underway now.
https://lh3.googleusercontent.com/-FnLpvqKdNFs/T52uXXvIeOI/AAAAAAAABEY/c7cho0dN-Vo/s640/IMG-20120429-00546.jpg

7 days of fermenting, 3 days of raising temp, shock it and 20-30 days of lagering to produce the elixir of the gods. I think the Germans made this so complicated just because they were bored.

Sadly neither of my propane burners were working, so I have to use the stove.

[replicant_argent]

I put in a Sweet Stout (Northern Brewer kit) today, an IPA (Thirsty Pig IPA- Beersmith recipe) yesterday, and a Bitter (modified Papazian recipe) in on Friday. Finally caught up with my consumption and social obligation deficit.
I really should get another couple big buckets or carboys so I can get more than 3 in primary at a time.

[cricky101]

Brewed an IPA Friday night with summit and cascade. Plan to dry hop with more cascade and maybe some simcoe in a couple weeks before kegging.

[kaisersozei]

Another Brewherf yesterday with Ferg & Matt, although I couldn’t officially brew since all my fermenters are currently tied up.

However, we made Attempt #2 at an unconventional second runnings mix-mash: after sparging & draining the grain bed, we let the mashtun sit while we continue our brewday. After a few hours, the coolers will have collected up usually another gallon or so of wort (not technically second runnings, I guess, because this is after the sparge.) We collect up all the runnings in a brewpot, and then fire up a small batch of this small beer, toss in some hops, then ferment with whatever yeast we might have handy.

MixMash #1 in March was about a gallon of Kolsch-Smoked Oktoberfest mixture (OG 1.039), that we hopped with Centennial and Saaz, fermented with Bell’s yeast. Ended up with about 3.9% ABV, 25 IBUs, bottle carb’d, and sampled it yesterday--I have to say, it was pretty damn good! Definitely a session beer that retained some characteristics of its two parents.

MixMash #2 yesterday was from Ferg’s Saison + Matt’s Oktoberfest. I took home about 2 gallons last night, boiled, hopped with Centennial, Hallertauer & Saaz to 35 IBUs, pitched a starter of some yeast that I harvested out of a Blue Mountain Brewery Imperial Stout, and it’s bubbling away this morning. :noon

No idea what we’re making, or how much fermentable sugars we’re able to extract from just the sparge, but it’s been a fun experiment!

[icantbejon]

Pretty exciting day! Tapped my first keg of home brew! Tapped it a little young, but it's still damn tasty!

http://i286.photobucket.com/albums/ll105/icantbejon/th_2012-05-03_14-47-42_767.jpg (http://s286.photobucket.com/albums/ll105/icantbejon/?action=view&current=2012-05-03_14-47-42_767.jpg)

[icantbejon]

I was finally able to gather all my home brewing equipment together, clean it, fix it, and get the ingredients for my favorite beer.

5 gallons of Altbier about ready to be brewed, primary mash underway now.
https://lh3.googleusercontent.com/-FnLpvqKdNFs/T52uXXvIeOI/AAAAAAAABEY/c7cho0dN-Vo/s640/IMG-20120429-00546.jpg

7 days of fermenting, 3 days of raising temp, shock it and 20-30 days of lagering to produce the elixir of the gods. I think the Germans made this so complicated just because they were bored.

Sadly neither of my propane burners were working, so I have to use the stove.

Dude....we gotta get you in on our Brew Days. We tend to do them between Chester and Midlothian.

[JohnnyKay5]

Coffee Stout in the secondary is mixing well, looking at adding a clearifying agent to the secondary for the next 7-10 days it has left in the secondary.

The Weisse is still fermenting with 10-15 sec bubbles on its 5th day of fermenting, OG 1.064, still going strong in the primary.

[BeerAdvocate]

Brewed my 1st Saison yesterday

[ktblunden]

I've got ingredients for an AG coffee stout and an extract Wit on the way. Should be here next week. Might do a big brew day next weekend depending on what I've got going on.

[kaisersozei]

Celebrated National Homebrew Day/Big Brew yesterday by brewing up an American Imperial Stout small batch. Pitched it on top of some yeast I harvested out of Blue Mountain Brewery's Dark Hollow, flavor profile makes me think it's some kind of Belgian strain although I'm not sure. It's bubbling away this morning, and will eventually age on top of some bourbon soaked oak chips.

Also, racked MixMash #2 (Saison + Oktoberfest) to secondary yesterday, and it tastes great! The Blue Mountain yeast dropped the gravity from 1.038 to 1.011, so I guess there were still fermentables in that "second runnings."

[Salvelinus]

I helped out with our clubs competition all day yesterday. I helped out judges that did amber lagers (Viennas and Marzens) and Belgian dark strongs (Blonde, Dubbel, Triple, Dark Strong). It was interesting to hear the comments from the judges on the various beers while tasting them. Some were great, and there were some absolute stinkers that I give the judges credit for working through to make comments on.

I had five beers in, two won ribbons. I entered my citra/galaxy pale as an IPA because it was on the edge of IPA and pale ale hoppiness. It won the IPA category which was one of the biggest of the show. My German Pils scored a 37 but took second place in the pilsner category. I also learned that my keg to bottle process needs fixing, all the beers I entered from my kegs had hints of infections that killed their scores. This tells me I'm not cleaning the bottles well enough before bottling those because the beer in the keg has no sign of an infection.

I'd definitely suggest joining a competition if you haven't, and to try to volunteer at the competition. I learned a ton yesterday, and got to drink beer from 9am to 6pm for free!

[icantbejon]

I intend to enter a competition at some point. I need to refine my processes a bit still though.

[mmblz]

work party tonight. brought various different homebrews. someone else brought a growler of harpoon leviathan imperial ipa. as he said at the end of the night "pretty impressive that yours are almost gone and no one drank the leviathan".
it was a nice chance to try my various beers all at once. i'm digging the cda/black ipa.

brendan, i'm such a noob i have no clue if it's a good method, but i bake my bottles... to me it just sounded much more likely to end up at a satisfactory result than trying to wash them....

[Salvelinus]

brendan, i'm such a noob i have no clue if it's a good method, but i bake my bottles... to me it just sounded much more likely to end up at a satisfactory result than trying to wash them....

That's an awesome idea that I had never thought of. I've never had an issue when bottling just using starsan. There is something about going from the keg to a bottle. I think I just didn't let the starsan coat the bottles for enough time, and I didn't take time to sanitize the faucet so I could have introduced something there as well.

Usually I drink bottles I fill from the keg on the day I fill them. It was 3 weeks from fill to competition so whatever it was had time to grow.

[replicant_argent]

work party tonight. brought various different homebrews. someone else brought a growler of harpoon leviathan imperial ipa. as he said at the end of the night "pretty impressive that yours are almost gone and no one drank the leviathan".
it was a nice chance to try my various beers all at once. i'm digging the cda/black ipa.

brendan, i'm such a noob i have no clue if it's a good method, but i bake my bottles... to me it just sounded much more likely to end up at a satisfactory result than trying to wash them....

I need a like button for your consumption record, my friend.

[mmblz]

for anyone who wants to bake bottles, here's what i do:
- rinse with water right after pouring beer
- keep in this "clean but not sanitized" state until i have enough collected up to bake
- take a square of aluminum foil and press it over the top of each bottle
- put bottles in cold oven
- set to 350, bake for 90 minutes after it reach temp
- leave in oven for slow cool down over night

then when i bottle all i have to do is remove foil. Also nice that it means sanitation can be done on a different day than bottling.

[kaisersozei]

I helped out with our clubs competition all day yesterday. I helped out judges that did amber lagers (Viennas and Marzens) and Belgian dark strongs (Blonde, Dubbel, Triple, Dark Strong). It was interesting to hear the comments from the judges on the various beers while tasting them. Some were great, and there were some absolute stinkers that I give the judges credit for working through to make comments on.

I had five beers in, two won ribbons. I entered my citra/galaxy pale as an IPA because it was on the edge of IPA and pale ale hoppiness. It won the IPA category which was one of the biggest of the show. My German Pils scored a 37 but took second place in the pilsner category. I also learned that my keg to bottle process needs fixing, all the beers I entered from my kegs had hints of infections that killed their scores. This tells me I'm not cleaning the bottles well enough before bottling those because the beer in the keg has no sign of an infection.

I'd definitely suggest joining a competition if you haven't, and to try to volunteer at the competition. I learned a ton yesterday, and got to drink beer from 9am to 6pm for free!

Awesome showing in your competition, congrats on the IPA and 37 is a great score for the pils!

Can't help you on sourcing the infection, as I'm still stuck in the bottling dark ages. :D

[Salvelinus]

Awesome showing in your competition, congrats on the IPA and 37 is a great score for the pils!

Can't help you on sourcing the infection, as I'm still stuck in the bottling dark ages. :D

Thanks! I definitely liked both of those beers, IPA more so than Pils, so it's good to know I don't have a complete gutter palate :D

[mmblz]

yeah, awesome about the contest - so when are we trading?
;)

[Salvelinus]

Just put about 4.5 gallons of Berliner Weisse into bottles. Nice and tart, going to be killer over muddled raspberries on a hot summer day. I shot for 3 volumes of CO2 in the bottles, hope I don't wind up with a bunch of bombs...

[JohnnyKay5]

Added my lemon zest to the Weisse and bottled my very promising chocolate vanilla coffee stout

[cobra03]

Got a nice stong IPA fermenting in the pantry. Smells awesome when you open the door.

[Trace63]

I have a mint lemongrass hefe and a Belgian Quad 154 IBU IPA fermenting, bottling this week

[kaisersozei]

Added oak chips & bourbon to my imperial stout last night, need to let it sleep for about a month.

Have a Belgian Blond (another small batch) just finishing up primary fermentation, plan to rack over the weekend and dry hop with some dried Jasmine flowers from my yard. Should be ready in time for my daughter's birthday: when she was born, I brewed "Jackie's Jammin' Ale" to give to friends and families. She turns 18 in July, so I figured a "Jackie's Jasmine Ale" would be appropriate.

Bottled my Two-Hearted Ale clone over the weekend. The Bell's yeast gave me close to an 80% attenuation, way past my expectation, so I probably should have mashed a bit higher than 148. Hopefully it's not too dry, but it tasted great coming out of the secondary. :banger

Need to bottle MixMash#2 this weekend.

Next up is a Rosemary Saison, and I've planned to return to my brewing roots with one of my first ESB recipes that I found archived on an old hard drive.

And I had to buy two fermenters for my wife--she has 6.5gal of pinot noir taking up space in one of my bottles. Can't have that!

Been a busy time around Castle Hollow Brewery... :chr

[BeerAdvocate]

I have been on a Saison kick, so I brewed up a 2nd 5gallon batch yesterday.

[Salvelinus]

I have been on a Saison kick, so I brewed up a 2nd 5gallon batch yesterday.

Which yeast are you using? Seems like everyone that did well at our competition had used Dupont dregs.

[BeerAdvocate]

I have not attempted to harvest yeast from a bottle yet. If I ever did, I think I would start with yeast from a bottle of BLVD Tank 7. For my last 2 Saisons I used Whitelabs WLP568 Belgian Saison Blend.

[Salvelinus]

I poked around a bit and I don't necessarily think it was dregs now. I guess WLP 565 is the Dupont strain as is Wyeast 3724. I hadn't realized that before.

[Poronico]

Bottled my Boss Porter and my Tooth Fairy Hef this morning. Gonna finish sighting in my bows then hit the lake... its gonna be a good day!

[mmblz]

midwest starter kit deal on groupon:

http://www.groupon.com/deals/midwest-homebrewing-albany

[icantbejon]

Just racked my saison into a keg after a week long cold crash. FG came in at 1.005...my little yeasties ate well. However, the brew came in at 8% abv....nearly 3% higher than the original recipe called for. Now I'm wondering how I'm going to finish off a whole keg of this joker. This is a night cap beer, certainly not the farmhouse ale I was going for.

[icantbejon]

Got some label work for my latest creations.

The label for my wicked strong saison.
http://i286.photobucket.com/albums/ll105/icantbejon/BurningFarmhouseSaisonLabel.jpg

with back label
http://i286.photobucket.com/albums/ll105/icantbejon/BurningFarmhouseBackLabel.jpg

And the Kolsch I made for my lovely wife.
http://i286.photobucket.com/albums/ll105/icantbejon/SunshineKolschLabel.jpg

[Salvelinus]

Awesome labels. It's hard enough for me to find time to bottle, let alone get creative with the labeling.

[JohnnyKay5]

Brewed up my Scotch Oaked Ale on Sat, it should be around 8% ABV in about 6 months.

My Stout is finally ready to drink, it was brewed with 2 oz. of European Dark Chocolate, 2 Oz. Vanilla, and Nicaraugan Coffee at 4.4% ABV.

[Blak Smyth]

http://i286.photobucket.com/albums/ll105/icantbejon/BurningFarmhouseSaisonLabel.jpg


I like this one Jon! :tu

[icantbejon]

Thanks Shane...I was very happy with that one as well.

I got my first beer commissioning yesterday! Gonna brew a summer honey wheat ale for my friend to give his groomsmen as part of their wedding gift. Pretty cool in my opinion.

[cobra03]

Very nice jon. That reminds i have to check my IPA to see if its ready to bottle.

[ktblunden]

I've got a Wit and a Coffee Stout in my fermenters right now. Might try to bottle this weekend. On Monday I should be getting grains to do 3 different SMaSH's, but I'm not sure when I'll have the time to brew those. I got a temp controller wired up to the fridge in the garage, so now I'll have a stable ferm chamber, which is a good thing since the temperature outside is going up over 100 now.

[icantbejon]

I've got a Wit and a Coffee Stout in my fermenters right now. Might try to bottle this weekend. On Monday I should be getting grains to do 3 different SMaSH's, but I'm not sure when I'll have the time to brew those. I got a temp controller wired up to the fridge in the garage, so now I'll have a stable ferm chamber, which is a good thing since the temperature outside is going up over 100 now.

I converted my old chest freezer into a temp controlled unit for lagering and general fermenting. Probably the best thing I've done, outside of my kegerator, to assist in my brewing. Getting stable temps and being able to cold crash has been very helpful.

[St. Lou Stu]

Looks like everyone is getting ready for summer with all the Wits!

I also have a Belgian Wit going right now.
It was a simple recipe:
5 gallon batch
50% 6-Row (I used 5 lbs)
50% Unmalted Red Wheat (again, 5 lbs)
4oz. Acid Malt
1 pound rice hulls (unmalted wheat will cause a very sticky mash without these)
.75oz. Bitter Orange Peel
.75oz. Sweet Orange Peel
.75oz. Coriander
WLP 400

Mash @ 150°
Add spices last 5 minutes of boil
Hop to about 20 IBU with neutral to somewhat spicy hop such as Saaz, Sterling, Mt. Hood.
Also tastes good with a neutral Noble hop.

Grow yeast up in a starter to achieve ~250 billion cells (1.5l will work for fairly fresh yeast)
Ferment @ 70° for 15 days.

Carbonate to 2.5vols.

[ktblunden]

I converted my old chest freezer into a temp controlled unit for lagering and general fermenting. Probably the best thing I've done, outside of my kegerator, to assist in my brewing. Getting stable temps and being able to cold crash has been very helpful.

Yeah, it's a full size fridge and I've been using it to cold crash, but now I'll be able to hold temps anywhere I want them. Been sitting rock solid at 68° all week.

[BeerAdvocate]

what temp controller is everyone using and where did you get it?

[Salvelinus]

I did the homebuild of the ebay temp controller. I put it in a slick little radio shack project box. Total cost was about $25 and some time.

http://www.homebrewtalk.com/f51/ebay-aquarium-temp-controller-build-163849/

Link has all you'd ever need to know about building it.

[OnlyDryReds]

Got a mr beer chezch pilzner in the keg does that count :)

[Salvelinus]

Got a mr beer chezch pilzner in the keg does that count :)

It's a darn good start!

[St. Lou Stu]

what temp controller is everyone using and where did you get it?

Johnson A419 ABC-1C from PexSupply.
http://www.pexsupply.com/Johnson-Controls-A419ABC-1C-Single-Stage-Digital-Temperature-Control-120-240v-SPDT

The have a great price, but you'll need to be somewhat comfortable with 120v wiring.

[cobra03]

Got a mr beer chezch pilzner in the keg does that count :)

Hell yeah. Your brewing beer at home are you not?

Checked my IPA yesterday and it tasted pretty damn good but needed a little cold crash to settle out some yeast, so its in the fridge waiting to be bottled tomorrow.

[altbiers]

Just kegged an imperial dark belgian ale. Topped out at 12% ABV and is quite good.

Need a catchy name,maybe dealing with a dark knight or something. Any suggestions?

[cobra03]

Just kegged an imperial dark belgian ale. Topped out at 12% ABV and is quite good.

Need a catchy name,maybe dealing with a dark knight or something. Any suggestions?


Heart of Darkness
Into the Darkness
Left in the Dark
Scared of the Dark
Dark Matter
Shot in the Dark

[ktblunden]

I did the homebuild of the ebay temp controller. I put it in a slick little radio shack project box. Total cost was about $25 and some time.

http://www.homebrewtalk.com/f51/ebay-aquarium-temp-controller-build-163849/

Link has all you'd ever need to know about building it.

I built the exact same controller to that exact same thread.

[Salvelinus]

I built the exact same controller to that exact same thread.

Mine seems to work just fine and it is cheap. This is almost exactly what mine looks like (and rebel brewer is using the same controller), except I couldn't find a matching black outlet in my pile in the basement so my outlet is white, and no cool sticker. At the price they are charging you could build three.

http://www.rebelbrewer.com/shoppingcart/products/Digital-Dual-Function-Refrigerator-Thermostat.html

[icantbejon]

what temp controller is everyone using and where did you get it?

I'm using the analog Johnson temp control unit right now....works well for me.
http://www.amazon.com/Johnson-Controls-A19AAT-2C-Temperature-Controller/dp/B0002EAL58/ref=pd_sim_la_1

[kaisersozei]

Johnson A419 ABC-1C from PexSupply.
http://www.pexsupply.com/Johnson-Controls-A419ABC-1C-Single-Stage-Digital-Temperature-Control-120-240v-SPDT

The have a great price, but you'll need to be somewhat comfortable with 120v wiring.

Another vote for this model from Johnson Controls, however I bought mine pre-assembled from Northern Brewer:

http://www.northernbrewer.com/shop/johnson-controls-a419-digital-temp-controller.html

Don't recall spending $84, though :sh It's a great unit, perfectly controls my fermentation freezer/yeast storage unit.

[icantbejon]

Another vote for this model from Johnson Controls, however I bought mine pre-assembled from Northern Brewer:

http://www.northernbrewer.com/shop/johnson-controls-a419-digital-temp-controller.html

Don't recall spending $84, though :sh It's a great unit, perfectly controls my fermentation freezer/yeast storage unit.

You can find these ones cheaper online right now...I think I'm going to get another, digital this time, and I've found them in the 60s.

[BeerAdvocate]

Jon, let me know if you find a good deal on a digital one. I have been searching for one also. Thanks

[kaisersozei]

My Rosemary Honey Saison is just about finished primary ferment, got an ESB split batch (Dry English Ale and Burton Ale yeasts) from a 20 year old recipe sitting in secondaries, and yesterday brewed up a "Mid-Atlantic Transcontinental IPA": British malts + American hops (Falconer's Flight.) Pitched it on top of the ESB Dry English yeast cake and fermentation kicked off in 3 hours. :noon

Anybody have experience with Falconer's Flight? Specifically, whether they would make a good dry hop for the IPA.

[Salvelinus]

The Bobcat in Bristol, VT, makes a Falconers Flight single hop IPA that I always enjoy. Not sure if they dry hop it though. I tend to think any of the hops that add that citrusy character are great for dry hops. I love smelling fruit going into an IPA.

[Salvelinus]

Must be the summer heat keeping folks from running a burner hours on end!

I'm brewing ten gallons of an Amarillo hopped saison as i type. I've got the ECY14 single strain saison to ferment it with. Tried to wake the yeast up last night with a small starter, no activity yet. Hopefully it's just a slow starter and not just dead...

[mmblz]

yum! yeah personally i've stopped brewing and started drinking saisons for the summer ;)

[rack04]

On Saturday I brewed a 10.5 gal batch of a Sierra Nevada Pale Ale clone. I decided to brew this because I had all the ingredients on hand. This was my first batch using my new plate chiller. Overall I am pleased with the performance of the plate chiller. I was able pump 10.5 gallons near boiling into 2 - 6 gallon Better Bottles at 75 degrees in about 10 minutes. I have the option to use a submersible pump in ice water which would have lowered the temp considerably but I would gone through a lot of ice and water. For my next brewday I will likely have a prechiller upstream of the plate chiller.

[Salvelinus]

Plate chillers are awesome! After I first used one I decided I had to have one from there on out. Takes so much time off the end of the brewday.

So, have we always been posting in a thread with fermenter spelled incorrectly? I hadn't noticed until today. Shows up as fermeter on my screen.

[mmblz]

fixed!
funny i usually notice typos right away. that one was subtle for whatever reason. mst b lk th thng whr ycn rd wtht vwls.

[rack04]

For some reason my brewhouse efficiency was down for this batch. I usually get around 75% with the default crush on my crankandstein mill. I actually tightened up the gap to hopefully hit 80%. I batch sparge with 2 equal sparges. Maybe I just didn't let the batch sparges rest long enough to dissolve all the sugars. Or maybe I drained off too fast with my pump.

[Salvelinus]

Brewed up 10 gallons of an imperial black IPA last night. Already bubbling away this morning.

For the third batch of beer in a row I forgot to add corn sugar to the boil. In the last two it wasn't a big deal but it would have wrecked this batch. I made a small boil on the stovetop and added it to the beer after a 10 minute boil. We'll see how it comes out...

[icantbejon]

What's happening fellow brewers? Got brew day planned for Sun...time to celebrate my favorite beer season, Oktoberfest!

Got my label done up already! Looking forward to brewing again.
http://i286.photobucket.com/albums/ll105/icantbejon/Oktoberfest_Label.jpg

http://i286.photobucket.com/albums/ll105/icantbejon/Oktoberfest_Back_Labe.jpg

[Salvelinus]

hmmm. I was talking with my brewing partner about what to brew next. Oktoberfest could be it. Killer label :tu

[kaisersozei]

Spent last night bottling up my Falconers Flight IPA, and my split-batch English ESB. I think that makes my homebrew volume just about 50 gallons for 2012. :noon

For the first time in more than a year, I have empty fermenters in my house. Considering that I have something like 11 fermenters of different sizes, that's a lot of emptiness.

[Steve]

Spent last night bottling up my Falconers Flight IPA, and my split-batch English ESB. I think that makes my homebrew volume just about 50 gallons for 2012. :noon

For the first time in more than a year, I have empty fermenters in my house. Considering that I have something like 11 fermenters of different sizes, that's a lot of emptiness.

:O

[ktblunden]

I started a sour mash last night for what will be a semi-funky Saison. I have a session IPA (missed my OG by a lot and ended up with a low abv, high ibu beer) that I really need to get into bottles and a standard bitter that should have another week or so in the fermenter. Planning on brewing the Saison either tomorrow or Saturday, depending on how long it takes to get a nice sour profile.

[Salvelinus]

How'd you do the sour mash? I did one for a Berliner weisse by just tossing some raw pilsner malt into a brew in a bag half batch not long ago. Came out fantastic.

[icantbejon]

Excellent brew day yesterday....had three participants brewing. Oktoberfest, Blonde Ale and one I can't recall at this point. Bunch of friends came over as well....so it was a regular party. Several cigars smoked, a ton of beer drank. All in all....great day. My oktoberfest hit right on target for OG.

[icantbejon]

Oh yeah, and I think I got enough positive feedback to put one of my beers, maybe two, into the Dominion Cup. Gotta bottle them up and send them off. First time I'll send anything to a competition. Hopefully I don't get smacked down.

[Sumatra Samurai]

I'm just getting into this, we've got a Dunkelweizen in primary right now, should be ready to bottle in a week. This is only my second batch, I'm doing partial but really want to switch to all grain... expensive though.

[Salvelinus]

All grain is expensive up front but even those costs can be kept down if you can DIY some of your equipment. If you have a supplier that will discount bulk grain purchases you should wind up with less cost in the long run. That is if you can keep yourself from constantly updating your equipment and buying bulk hops you don't need etc.

[kaisersozei]

Entered a couple brews in the Delaware State Fair "Battle of the Brews" competition, and my maibock took second in the European Lager category! :noon

http://firststatebrewers.com/wp-content/upload/2012/07/Results-2012-Battle-of-the-Brews.pdf

[Steve]

Entered a couple brews in the Delaware State Fair "Battle of the Brews" competition, and my maibock took second in the European Lager category! :noon

http://firststatebrewers.com/wp-content/upload/2012/07/Results-2012-Battle-of-the-Brews.pdf

Way to go Gerard! Congrats man!

[Salvelinus]

Nice work Gerard!

[cobra03]

Congrats Gerard :tu. Thinking of starting a Pumkin Porter for the fall. Got to get my supplies ready for that.

[chestrockwell80]

I am going to try to knock out some pale ale this weekend. Any one else brewing?
MIke
just brewed a DBL IPA yesterday. first brew in almost a year. My OG was off by 20 points. Don't know why i didn't just add some LME to the boil too boost it up.
Live and learn.
It started bubbling two hours after pitching. which made me feel better:)

[chestrockwell80]

Way to go Gerard! Congrats man!
Congrats Steve:tu

[chestrockwell80]

just noticed this thread started in 2009 lol

[BeerAdvocate]

Today I am brewing an IPA with a new hop variety called "Zythos"

[Salvelinus]

I put together an amarillo and citra hopped pale yesterday. Pitched it onto a pair of S05 yeast cakes. At the rate of overpitching it should be done in about a day...

[icantbejon]

I brewed up a Scotch Export yesterday...high hopes for it. Had a heavy malty character to it, which is my happiness.

[cricky101]

Brewed a simple extract hefeweizen this afternoon. It's my first extract batch in a while and the shortened brew day was a welcome change.

Hoping for a quick ferment and then into the keg (and then into muh belly).

[rack04]

I'm seriously thinking about building an 120v electric boil kettle so that I can brew indoors during the summer. I just can't get motivated to brew in 110 degree heat.

[Salvelinus]

Funny, I've been thinking about doing the same because I'm not looking forward to brewing in freezing cold in a few months...

[icantbejon]

I'm seriously thinking about building an 120v electric boil kettle so that I can brew indoors during the summer. I just can't get motivated to brew in 110 degree heat.

Funny, I've been thinking about doing the same because I'm not looking forward to brewing in freezing cold in a few months...

I am in the exact same boat...I'm so tired of brewing in the extreme conditions. It would be nice to sit in my temp controlled smoking lounge, plug in a box and brew the day away. I've actually started a bit down this path, with the intent of going 10 gls. I need to get one more keg, to cut into a keggle, then it's on.

[BeerAdvocate]

Sometimes its nice to just do 5gl Extract brews on the stove top when weather is bad and you "need" to brew

[icantbejon]

My cherry wheat and honey wheat placed poorly in the Dominion Cup. I had low expectations on my CW, but felt pretty confident with the HW. Apparently my HW would have done better in a different category...judges recommended the Belgian Wheat versus the Amer Wheat I put it in. Got 24s on both of them....boo. I guess next year I'll have to submit something I actually want them to try as opposed to just submitting what I had in the keg.

[kaisersozei]

I've actually started a bit down this path, with the intent of going 10 gls. I need to get one more keg, to cut into a keggle, then it's on.

I have that half-barrel AB keg sitting in my brewhouse, not sure if I'm ever going down the 10 gallon path. Maybe we can work out a deal. Do you know anyone with a plasma cutter?

Don't beat yourself up over your Dominion Cup results. It was your first comp, and this year's event was huge. 520+ entries, that's almost as big as one of the regional qualifiers for Nationals. Lots of high quality entries, too, I think everyone was vying for the Best of Show award: having their recipe brewed by Hardywood for entry in the GABF Pro-Am. Pretty sweet deal.

I'm pleased with my results, had 5 entries that I thought were strong contenders and 2 "experimental" brews that the judges didn't like at all. The maibock (which won a silver in Delaware) and a rauchbier both scored in the high 30s, but didn’t place; a Cream Ale (41) and my Bell's Two-Hearted IPA clone (40) both took Honorable Mention. I'm really pumped about my rosemary honey saison--Bronze medal in the Fruit/Spice category with 41 points. :banger I got the recipe from a guy in the club, and he entered his version as a Belgian Specialty and also scored a Bronze.

When beers scoring 40 points don't even place, you know it's a tough competition.

[icantbejon]

I'm not to upset about my scores....clearly I would like to have done better, but who wouldn't? My two submissions were "fly by the seat of my pants" submissions. I had no plans to submit anything until you and Matt bullied me into it. Jerks.

[icantbejon]

Did we all stop brewing? So quiet in here! I got a kolsch fermenting currently, but I feel like it's "off" somehow. I haven't gotten one bubble from my airlock over the course of a week. Pressure has built up in the bucket, so I know something is happening...but probably not as aggressively as I'm used to. Gonna take a gravity reading tonight and see where it is as I'm supposed to rack it tomorrow.

[363]

Me and a buddy are going to try our hands at brewing some Oktoberfest in a week or so

[icantbejon]

I'm still hoping my Oktoberfest turns out ok....so many problems happened with that brew that I'm worried. Been lagering at Gerard's place for nearly a 6 wks now. I'm hoping the long lagering process will fix any potential problems.

[363]

this will be our second attempt at home brewing so I am hoping things turn out ok

[icantbejon]

My lagering cooler broke down when I put it in....so the beer was supposed to be sitting at roughly 60 degree and when I poked my head in to check on progress I found it at nearly 80. Stupid VA heat! The likelihood of off flavors seems pretty high to me at this point.

[kaisersozei]

My lagering cooler broke down when I put it in....so the beer was supposed to be sitting at roughly 60 degree and when I poked my head in to check on progress I found it at nearly 80. Stupid VA heat! The likelihood of off flavors seems pretty high to me at this point.

You want me to draw a sample & take a reading?

[Mikes]

Over the past 50 days I have brewed:

AHS Belgian White
AHS Demeter Fall Ale
AHS X2 chocolate Stout
Abita Purple Haze
AHS Texas Blonde w/ simco dryhop (10g)

Up next:

AHS Pumpkin
60 min IPA

[BeerAdvocate]

Today I ordered enough ingredients to brew 2 different 5gl batchs of Pumpkin Beer.
I will brew one batch next week to have in time for Halloween and the 2nd batch in October to have in time for Thanksgiving

[icantbejon]

Today I ordered enough ingredients to brew 2 different 5gl batchs of Pumpkin Beer.
I will brew one batch next week to have in time for Halloween and the 2nd batch in October to have in time for Thanksgiving

I can't get into pumpkin beers....they all come out too sweet for me and taste too much like a pie instead of a beer. But enjoy the brewing.

[BeerAdvocate]

I can't get into pumpkin beers....they all come out too sweet for me and taste too much like a pie instead of a beer. But enjoy the brewing.

They are really hit or miss. Usually too much Clove/Cinnamon flavor.
Thats why I like to make my own so I can control the flavor.

[Salvelinus]

I can't get into pumpkin beers....they all come out too sweet for me and taste too much like a pie instead of a beer. But enjoy the brewing.

I'm with you on this. I'd love to sample some homebrewer interpretations where some restraint is employed. The commercial versions are just way too spiced and sweet for my liking. Somehow I keep trying each new one I see hoping to find one I like though... I call it research.

[icantbejon]

I'm with you on this. I'd love to sample some homebrewer interpretations where some restraint is employed. The commercial versions are just way too spiced and sweet for my liking. Somehow I keep trying each new one I see hoping to find one I like though... I call it research.

There could certainly be worse things to conduct research on.

Got confirmation that my Oktoberfest is ruined....boo. :c:c:c

Now I'm scrambling to brew an Oktoberfest Ale for the party which makes me very grumpy. The brewing will certainly be fun, but I had this beer mapped out for a while now.

[cricky101]

Brewing up a KBS clone from Zymurgy tomorrow night. Hopefully it'll be ready for Christmas!

[Mikes]

2 kegs popped yesterday so I had the wife pick up AHS Pumpkin Ale kits. Sure that at least 2 more kegs are almost gone so maybe a coffee stout and or Marzen....Who knows?

[St. Lou Stu]

I'm down to only about 1 gallon of Wit in my last keg.
I've got 5 gallons of my Cali Common that should be ready to crash chill tomorrow and I'll be brewing up 10 gallons of Belgian Dark Strong tomorrow AM early.

I need to replenish!

[icantbejon]

Brewed up another Oktoberfest yesterday, this time went with an ale as I don't have time to properly lager anything at this point. Now I'm mapping out my next few beers. Thinking I'll brew my winter ale at our upcoming club cluster brew session. Then the following week I have the Winston's Humidor annual chili cookoff/brew day herf to attend. Think I'm going to do a coffee stout then.

[kaisersozei]

Ferg I'm thinking of going extract + grains at those two parking lot events. Definitely for Winston's, it's just gonna be too complicated & long to mash. I may change my mind for the cluster brew since Bob ought to be well equipped.