Home Brewing

#beardproblems

 

I have some here that is pretty good. I don't drink wine much, I did drink one of these and didn't know it.
It is very good and will knock your dick in your watch pocket.

 

#NOHAIRPIE

 

Not mine at all. It's from WV and not the white lightnin kind. LOL
I plan on trying eventually and probably from a kit.

 

I have been homebrewing for a few years definitely not a money saver. @buckeyes1975 with the pear trees make a hard cider. I did one this past year and it was awesome. Nice and easy 5 gallon brew. Same basic process as beer with the exception of having to juice a ton of pears. Make sure you use a good cider yeast.

 

You are living dangerously by not having a lid on that while chilling.

Let us know how long it takes to knock it down to pitch temp. This step takes forever with hose water.

 

Thank you and will definitely try it now.

 

Put my lid on as soon as I snapped the pix. Still taking more time than I want.

 

Good. Worried me there for second.

Probably give her a stir to speed it up.

 

Yeah I am stirring and drinking as fast I can.

 

Agreed.

Bottling is massive pain in the nuts.

After a while, I switched to kegging, but never was able to get the carbonation that I wanted. What has been your experience?

 

I bought a carbonating keg lid, it has an extra gas-in ball valve that has a hose and a diffuser stone at the bottom. Makes carbonating easy. My dad and brother just plumbed in a T to their gas line and put a beer out ball lock so they can carbonate through the dip tube. Its a little pain to force carb from the top.
https://www.morebeer.com/products/carbonating-keg-lid.html

Well worth the money to get the carb lid.

 

That's awesome!! Does it result in the same level of carbonation as bottle conditioning?

 

Pitched the yeast now time for a long nap.

 

Yeast is doing it's thing.

 

I went straight to kegging, so i dont have anything to say about it compared to bottle conditioning, but i've never had a problem with carbonation. It works very well.

 

Looks like you had a tall krausen. Gonna be delish! Did you take an OG reading?

 

Yes I did and did the last time as well. I had a couple phone calls and forgot so I didn't get a OG reading. I may try when I do my secondary fermentation or I may say screw it this time around.

 

I used to never take og/fg readings, i would drink two pints on an empty stomach and could get pretty close.

 

As long as it tastes good, I'll drink it.

 

^^ This

 

Anybody ever used something like this?

$68 Midwest Homebrewing and Winemaking Supplies FBA_3843115 Pineapple Pear Pinot Grigio (Island Mist)

https://www.amazon.com/Midwest-Home...&qid=1516292609&sr=8-9&keywords=pear+wine+kit

 

Move it to a different spot in the snow, keep packing snow around and up against the pot. As the initial snow contacts the heated pot and melts, it creates a space (air pocket) between the pot and unmelted snow. Keep packing snow against the pot to combat this and it will cool faster.

(This is why an ice or snow *water* bath is more effective at cooling)

 

Sampled my first brew last Tuesday (exactly 4 weeks from brew day). Single hopped (citra) ipa.

Smell was fantastic and up front taste pretty floral and sweet but then the finish bittered out pretty hard and almost tasted dirt-like.

I don’t know if I burned the grains when I mashed or if it was old/improperly stored yeast etc. (these are culprits that I’m reading online).

Any of y’all have ideas?

The flavors really seemed separate (if that makes sense) so I waited til today and popped the 2nd one and the dirt thing was still present but had mellowed. I’m probably gonna give another week in the bottles. I also think I should have left in the fermentor longer perhaps.

 

I brewed for a number of years but haven't since 2012. I still have a lot of 6, 5, and 3 gallon glass carboys and all the hardware you can imagine, including a bunch of korny kegs.

I specialized in a very authentic hefeweizen, an Irish red "Tonya's Irish Red," and a very nice cream stout.

I was cultivating yeast from Paulaner "Weihestephan,” and Hobgoblin. I have reverse osmosis water and was building water from the ground up for different styles. I really miss it but haven't had time to get back in to it.

 

Let it age longer. 4 weeks is very green for an IPA, or most beers for that matter.

 

Awesome. Thanks!

 

Check out the forums www.homebrewtalk.com - I've been on there forever but haven't been active for a long time. Lots of great recipes, ideas, etc. Once you get into it you'll start building your own recipes, that's when it gets awesome.

This is the last beer from the last batch I made. Bottled 1-7-12 and consumed 5-20-16. It was delicious. Imbibed when I sold my old house, while cleaning out my garage. This is a cream stout that I never named, but went through probably 7 iterations before I settled on this recipe.




It's interested this thread is here because I was just talking with my wife and a friend about how I want to get back into this..

 

That looks delicious.

Just started reading an article on water chemistry on that homebrew site. Yowza. I may be in over my head.

Or I need more toys to measure and adjust that kind of thing. Hahaha.