Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #11 August 17, 2012
Posted on 08/17/2012 3:32:43 PM PDT by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock! And a Cold Brew!
Good evening/afternoon brewers and winemakers. My wife and I are heading back to Mississippi from our new digs in Texas next week to check on the house and property we own there. There will not be a beer/wine thread next week and possibly the next week. We will not have Internet access while there. I do have another Stout ready to brew up when I get back to Texas. I do love a good strong Stout! I decided not to brew it yet because I want to be here to watch over it. Heck I might have a few figs ready to pick to make a fig Mead also.
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.
Ping to the list.
Is this a recurring Friday thread?
I got 5 six-packs (Grolsch bottles) and about one more to bottle of my Coopers stout.
Priming sugar has been added, I figure about 3 days at room temp, then into the fridge.
Didn’t taste it, but it smells WONDERFUL!
Please let me ask a quick question.
I have done homebrew wine and homebrew beer. No matter what it ends up “yeasty.”
How do you remove that overpowering yeasty funk...?
I'm still sipping on the Geo. Washington brew. It will be my summer brew (besides the occasional IPA) from now on.
yes it is. Occurs at Beer thirty every Friday at beer thirty 5:30 CDT.
It may sound paradoxical, but you might need to use more yeast!
What I mean is this: when I do a batch, one of the things I pay the most attention to is the yeast.
I ALWAYS make a starter. And, in most cases, my starter has been super-powerful. Almost looks like milk or a cream when I pitch it. And I always use a bottom yeast, not a top yeast, unless I’m experimenting.
The reason is that I want the primary fermentation to get done quick, at the proper temps. Yes, if I was brewing a lager it would be at lower temps and for a longer period. The quicker the primary fermentation is done, the less chance of infection, and the less amount of dead yeast cells you will have to taint the brew.
Also, I have a setup for settling. Before I bottle, I pour the brew into large gallon sized plastic jugs (suitably sterilized) and let it set for about 24 hours.
By the time I go to bottle it (poured by hand into the Grolsch bottles) almost all the yeast has settled at the bottom of the plastic jugs. I can then save the yeast if I want it for a new batch.
We’re cleaning up the hangar space wit ha view towards getting my beer brewing kit back in action. During the winter, I keep the hangar - which is beneath our living space - at 38F - 40F. I think I can safely lower that another couple of degrees fro a foray in to wintertime lager brewing. Until then - ales.
Yeast can be a problem with Homebrewed beers that are bottled, but is needed in the bottle for the carbonation to take place. Pour gently and leave 1/4 inch or a little more in the bottle. This will leave the yeast at the bottom of the bottle. Never aggressively pour a homebrew in your glass. That yeast is not bad for you except it can and will give you an upset stomach and the runs. POUR gentle!
Seems like when ever we decide to travel the price of gas goes through the roof! It will be Interstate 20 straight thru.
I don’t have the equipment to lager - yet! Hopefully one day.
>> POUR gentle!<<
The help on this thread is great. :)
And I am certain others were too shy to ask the same questions. That is my story, dang it.. ;)
Well. A convenient time for a brag:
My homebrew “Calf Slobber” won Best of Department at the County Fair last week.
It’s an English-style brown ale made just the way I like it.
I have a nice write up on homebrewing here...
The last pic you might particularly enjoy.
Next weekend is The Midwest Brewers Fest in Plainfield IL. Mrs L and I will be there sampling some of the midwest’s finest microbrews. We will also be shamelessly stealing recipes. LOL
It’s very good to see you posting again.
Sounds like fun!
I’m getting excited for September, as I’ve got 3 second-year hop vines that will hopefully yield enough cones for some end-of-boil action. I’m an IPA guy all the way- the bigger the better.
Centennial, fuggle and Zeus will be a good harvest this year hopefully. I planted new williamette and Golding this year...
What a fun hobby, brewing.
Thanks bud. I figure if I just post on beer threads I stand a better chance of not being purged.
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