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Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #37 May 3, 2013
Free Republic | 5-3-2013 | Red_Devil 232

Posted on 05/03/2013 3:29:56 PM PDT by Red_Devil 232

Good evening/afternoon brewers and winemakers.

Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!

Happiness is a bubbling airlock! And a Cold Brew Or In This Case A Mint Julep

Derby Day Tomorrow 

Or Make Your Own With Your Favorite Bourbon

 

Mint Julep Recipe

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

 


TOPICS: Hobbies
KEYWORDS: beer; homebrewing; weekly; wine

1 posted on 05/03/2013 3:29:56 PM PDT by Red_Devil 232
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To: Red_Devil 232

Ping to the homebrewers and winemakers list.


2 posted on 05/03/2013 3:30:57 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Forgot the list!!!


3 posted on 05/03/2013 3:34:36 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232
Good timing. I tapped a keg last weekend and was OUT of ingredients. A fortuitous business trip allowed me to visit my favorite homebrew store yesterday, so I am back in business now.
4 posted on 05/03/2013 4:01:17 PM PDT by Rio (Tempis Fugit.)
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To: Red_Devil 232
"Forgot the list!!!"

===============================================

Cut you off!

j/k =)

5 posted on 05/03/2013 4:57:11 PM PDT by Manic_Episode (Some days...it's just not worth chewing through the leather straps....)
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To: Red_Devil 232
Chinook and Cascade Hops clones just getting started. I have more and plan on cloning many many more. At least as many clones as things that Obama has done to warrant an Impeachment so, yes a bunch.
6 posted on 05/03/2013 5:40:12 PM PDT by Jayster
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To: Red_Devil 232

I must report that sadly, about two dozen Grolsch bottles went into the dumpster today. I still have about 75, so I’m good.

On a happier note,the Stout is IN THE BOTTLES!

A good scent, no off flavors, final carbonation (which is still going on good).

This might be my best ever.

Funny, because the best stout I ever did was my first batch when I didn’t know what the hey I was doing, and I early on thought it was a horrible failure because it tasted so bitter at the end of primary ferment.


7 posted on 05/03/2013 5:54:49 PM PDT by djf (Rich widows: My Bitcoin address is... 1ETDmR4GDjwmc9rUEQnfB1gAnk6WLmd3n6)
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To: Red_Devil 232

Is it ok if we expand into micro/craft brews we like (US only, please)?

GooseIsland
Dogfishhead (any) Raison D’Etre is awesome
Gotta shout out for my Rivertown Brewing Company in Cincy Roebling Porter...nice vanilla hint to it

I love Sierra Nevada’s Ruthless Rye


8 posted on 05/03/2013 6:19:58 PM PDT by CincyRichieRich (Keep your head up and keep moving forward!)
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To: Red_Devil 232

I have 20 gallons fermenting now. A Hefe and a late hopped PA.

That San Diego super yeast eats like a fat man at a free buffet.

Pitched the yeast Sunday and it is already almost finished. That may be my new house yeast.

Cheers,

knewshound


9 posted on 05/03/2013 7:38:55 PM PDT by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

5 gallons Belgian Grand Cru and 10 gallons IPA in fermenters.

my latest post-softball libation: 1 scoop protein powder, 2 large spoonfuls of plain yogurt, 1/2 cup milk, and 1/2 cup STOUT.Shaken, not stirred. MMMMM! MMMM! MMMM!


10 posted on 05/03/2013 8:17:51 PM PDT by castlebrew (Gun Control means hitting where you're aiming!))
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To: castlebrew

Stout; It’s not just for breakfast anymore.

:)


11 posted on 05/03/2013 8:51:28 PM PDT by knews_hound (Reading without commenting since 2001.)
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To: Red_Devil 232

I started a smoked Scottish ale last weekend that calls for one week of primary fermentation, and two weeks of secondary fermentation. The primary fermentation stopped, at least pressure stopped, Wednesday. I am going to check the gravity when I transfer it today, and I am thinking about checking the gravity next week, and if there is no change, bottling it. Anyone have any advice, or warnings?


12 posted on 05/04/2013 6:17:23 AM PDT by Yogafist
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To: Yogafist

Racking the primary wort will re-oxygenate the liquid, allowing the yeast to get back to work and give you a good secondary fermentation. The original fermentation may have run short due to low oxygen in the wort.

I used to have problems from time to time with abnormally short fermentations, then I learned (after gentle coaxing from far more wise brewers) the value of aerating wort.

Cheers!


13 posted on 05/04/2013 7:08:47 AM PDT by BrewingFrog (I brew, therefore I am!)
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To: BrewingFrog; Yogafist

I concur 100%.

I finally started using pure oxy with a stainless steel aquarium stone.

What a difference. Who needs a secondary?

Cheers,

knewshound


14 posted on 05/04/2013 8:38:52 AM PDT by knews_hound (Reading without commenting since 2001.)
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To: knews_hound; BrewingFrog

Thanks guys. That is sort of what I was thinking. I racked it to the secondary, and stirred it up pretty good. We will see what happens, it was actually .004 away from the suggested final gravity, but I am in no hurry and if the wait makes my beer better it will be worth it.


15 posted on 05/05/2013 10:20:49 AM PDT by Yogafist
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