Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #36 April 26, 2013
Posted on 04/26/2013 3:48:52 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
Irish Stout Yum!
Good evening/afternoon brewers and winemakers.
I missed posting last Friday and I apologize. I just got caught up in all the news coming out of Boston last Friday and missed posting the thread. I did get to brew up another Irish Stout last week and it needs to be racked into a secondary tomorrow. My last Irish Stout turned out to be so good I needed more! Yum!
Ping To the list.
What would you recommend with bacon and jalapeno hushpuppies?
Some fried small sized river Catfish whole, all you can eat! A nice side of cole slaw and a big glass of iced tea. LOL That is what I would love right now! Oh and keep the fish and those hushpuppies coming!
Bump for later.
Stout is IN and BUBBLIN!
Started preppin last Monday night, doing some preliminary cleaning and getting my starter going.
Starter had abt 1/2 pack of Safale 04 and qtr tsp of yeast nutrient.
Was going hells bells Tuesday afternoon so I figured it was now o never... dissolved the sugar (recipe call for 1 kg of sugar, 2.2 lbs, I used closer to 3 lbs.)
Added the malt and got everything in the carboy, but it was still way overtemp, do I put it in the sink, surrounded it with water and ice cubes, till it was down to about 75.
Pitched the starter and after about an hour was seeing foam at the top. let it set for another fours hours or so, then pitched the other half of the pack of yeast just to give it a kick. Foamed over the first night, but lately the foaming action has slowed down, now there are BUBBLES, I mean BIG BUBBLES coming up. In my coupla years of brewing I’ve never seen it actually bubble instead of more foam, kinda weird.
Recipe is enough for 6 gallons, so at some point in the next two days, I will separate off a bit and dilute it down just a touch.
I absolutely love this stout. As much a food as it is a beer!
I was thinking real hard about brewing a stout, but settled for a smoked Scottish ale I will brew tomorrow. Sad thing is it has to ferment for three weeks (primary and secondary).
My main problem over the 20 or so times I have brewed hasn’t been contamination.
It’s been uneven carbonation.
So my inclination is to bottle early.
The very first time I brewed this stout (it’s the Coopers kit, but I never use their yeast) when it slowed down in the bubbling, I figured it was ready to bottle, so I tasted it,
it was the foulest stuff you could think of, so I diluted it a bit and it started fermenting again!
Thirty days after that stuff was in the bottle, it was without doubt, the absolute best beer I ever had!
So far, between the beers and ciders, I managed to contaminate one batch,
Stinkfoot!! Big time!!!
Good luck with yours! I figure about Sunday I will split it off for a secondary, give it about 2 days, then into the bottles. Might be able to have one on my Bday, which this year coincides with mothers day...
Great going with growing the hops! My raised beds are full of tomato plants - my hobby - other than brewing beer. Are you the one who posted the beautiful pictures of the your harvested hops in the plastic container last year?
No that was not me but I will post some this year.
Last year was the first year for these hops and they start producing 2nd year on.....
I plan on having hops growing for the rest of my life.
What kind of climate do you have? It was my understanding that they required a cool climate to grow.
I live in the Sacramento area in El Dorado Hills near Folsom Lake.
All 8 varieties grew just fine last year.
How to Grow a Beer: The Amazing Rebirth of a Sacramento Beer
Very, Very interesting video. Looks like many varieties hops will grow well in all types of climates. Even here in Texas.
This is by far the best place to get hop plants:
Bookmarked, Thanks for the link.
I too am in Sacto.
I’m growing 4 hops myself. My Cascades are also going nuts. I’m waiting for my Centenial to show itself.
I’m up at the crack o dawn to start a double batch day. I’m making a Hefe first and a malty blond ale using Motueka hops from New Zealand. The blond is for my nephews wedding so I am giving it my full attention.
Jayster, we ought to have a beer, Homebrew of course.
Heck yea!! On the Beer....
What is it about the Cascade? My others are just getting going but the Cascade is on steroids.
I let mine sit in a secondary for just over a year. The secondary survived a bumpy move along I-20 from Meridian, Ms to Marshall, Tx.
I consider a Stout in the food group also!
I’m brewing a sasion next week after that I want to brew a cocconut stout.
For some reason I don;t think the flavor of Cocconut in a Stout would be pleasing to my pallet. But heck I would try one!
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