Posted on 07/13/2012 3:28:18 PM PDT by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock!
Airlock
Good evening/afternoon brewers and winemakers. Since the outside air temperatures have moderated somewhat I brewed up an Irish Red Ale this morning. It has an original gravity of 1.045 and is sitting in the primary. I am just waiting for the airlock to start bubbling. I am also waiting for the Copper Ale I bottled last week to carbonate and will try one next week. I still have a few of my Cream Ales to drink now and then.
I hope all of you and your Brews and Wines are doing well. Stop by and share what you are brewing or let us know what your favorite brew, wine or spirit is.
Mmmmmmm there is nothing like cracking open and drinking a cold fresh Homebrew!
Irish Red Ale
Pinging the list.
Crack one open and join in.
Without the ginger they seem to be a good summer 'beer'.
I did lower the sugar content in it to make it less stupid when posting. ;)
/johnny
Are you bottling or keging?
I got a question. When using a wort chiller what do you use to keep from wasting water? I cant drain it in the washing machine as its one of them modern ones that drains instantly when I tried it.
I am considering getting a 2nd coil and immersing it in ice water then letting the same water circulate between the coil in the wort and the one in the ice water.
I’m open to suggestions, advice etc, before I invest in the 2nd coil and pump.
My son, a few years back, brewed up a batch of honey mead. He was following a medieval style recipe from what I understand. Anyway, it was very different but actually pretty good tasting.
I have come to appreciate the specialty brews from local micro breweries. I am reminded of eating and drinking once, in Germany in the last century, at a monastery run restaurant that grew, made, and brewed its own food and drink. The dark beer was, as I remember it, awesome. It might be a retrospective foggy memory due to the quantity of beer drunk out of ice cold stoneware mugs, and the ambience of an old stone monks’ hostel great room with fireplaces, log tables, sheepskin covered benches, hams and sausages hanging from wooden rafters, torchlight, &c. Or, the beer might actually have been very good.
Nevertheless, here's to Irish Red.
My pals and I are brewing a SMaSH beer tomorrow... if you don’t know what that is, It is an acronym that stands for Single Malt and Single Hop (SMaSH) beer. We are firing up the pots tomorrow morning at around 9AM.
10 Gallons using the Bravo hop, this time.
WOOHOO! We also have a marinated deer shoulder cooking on a Green Egg, to snack on tomorrow, as well as some stuffed, Grilled Jalapenos...... Brewing beer at my place is indeed a treat! Free beer, free food, I am surprised that I don’t have TONS of Democrats lined up for their free stuff! =)
Klemper
My pals and I are brewing a SMaSH beer tomorrow... if you don’t know what that is, It is an acronym that stands for Single Malt and Single Hop (SMaSH) beer. We are firing up the pots tomorrow morning at around 9AM.
10 Gallons using the Bravo hop, this time.
WOOHOO! We also have a marinated deer shoulder cooking on a Green Egg, to snack on tomorrow, as well as some stuffed, Grilled Jalapenos...... Brewing beer at my place is indeed a treat! Free beer, free food, I am surprised that I don’t have TONS of Democrats lined up for their free stuff! =)
Klemper
I wound up drinking the original George recipe from the fermenter, because it was nicely carbonated for the first few days. And very good (without the ginger)
That's when I almost got banned from FR. ;)
/johnny
God truly loves us, and wants us to be happy.
/johnny
Yum! Sounds like a good time will be had at your place tomorrow!
I've been experimenting with some recipes from the mid 1700s, that's what the George beer is all about.
It's different. Sort of a cidery taste to it, but I like cider, so that's ok.
Those monks had it made. You should taste some of their cheeses, like Port Salut. Mmmmm.
/johnny
Thanks for the post.
I use at least one plastic bottle during bottling, mainly because I can tell when they get carbonated!
Water your garden with it.
Those guys were good from birth to death, whatever you needed. They also don't talk a lot.
I would fit in well, depending on how they viewed posting on FR. ;)
/johnny
marking
Maybe it's where you live. I can go weeks, sometimes months, without seeing a liberal. A couple months ago one stopped in the store next door. She made some crack and the owner said she sounded like a democrat. She admitted she was and he told her, "Maybe we don't want to do business with you." She got all flustered and stomped out of the store. Problem solved. Everybody got a good chuckle.
Back to the topic at hand... We sell some beer and wine making supplies. I've located several sources for demijohns of approximately 15, 7.5 and 3.5 gallons. These are both the ball shaped and a rounded cylinder, not at all like the typical 23L carboys. Green, blue, and clear, some with original wicker baskets - they are all "antiques" imported from all over Europe. Problem is that they are sold to the decorator trade where cost is no object and I can't see DIY beer and wine people paying the cost. So, anyone have a wholesale source out there?
I am considering getting a 2nd coil and immersing it in ice water then letting the same water circulate between the coil in the wort and the one in the ice water.
The water in the wort chiller is never in direct contact with the wart. So, what I am planning on doing is getting a small submersible fountain pump, ($20 at Lowes) connecting it to the chiller, put the pump in the bottom of a cooler, fill it with ice & water, then turn on the pump. The ice water will circulate thru the cooler coils then back to the cooler to be cooled again by the ice layer.
At least I think it will work.
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