dont use propane in the house please. for safety, sanity- everything. If you get a huge rolling overboil after your first hop addition- and you go to kill the heat- while getting splatted with boiling splashing wort- it will not be worth it. Ill freeze my ass off in the winter- but im...
I have an Citra Ale that I dry hopped 5 days ago. I was planning on just bottling in a few days- but I just got this brand new frigidare 7CU chest freezer.
I havnt played with the controls at all- but I assume I can drop that think on the highest setting- for 30-48 hours- and it...
buy grains and hops- make a beer- mash / sparge / collect- but instead of tossing the grains- do a secondary mash and sparge- and make a less than stellar batch- but I will bet it will cost less than the first run through
Im still drinking my Dead Ringer from last July.... it is about polished off. I keep it in a closet in beer boxes- (pantry) with ambient 65ish at this time.
I dont mean to step in and blow yer mind- but the hardest thing I have yet to figure out is keeping my Hot Lauder Water- at 170ish degrees long enough to keep sparging for the 30 minutes it takes to complete- almost bought another igloo for this matter alone.... still debating
Update:
I took the carboy out of the shed - and did a grav reading.
OG was 1.056
Current is 1.041
The look is nice (although some shaking occurred, swirling etc last night- and via transport today.
Tastes very good surprisingly- clean and crisp at this stage. Still not...
I am confident that the temperature is 44 on the carboy - with a possible higher temp in the core. I took the carboy out of the chamber and put it on the table in the shed- and by my moving it- shaking slightly- swirling if you will, I saw some newish stuff I never saw before. Yeast started...
Guys
Happy New Year.
I made a Lager on 12/24 outdoors- I live in NY. Its COLD right now- below freezing
I have this shed /shack outside- its weathered- and beaten up- but is warmer than the outside-
I created a fermentation chamber out of a 2 door cabinet I had- and...
Been awhile since I posted- I have a few things I came across- wanted to hear some feedback
I wanted to start utilizing the outdoor temps for making beer.. specifically lagering. I never made one- so I gave it a whirl.
First problem came when I arrived to get my grain-
#7.5 2 row...
Im making a porter- I kinda feel like between fermentation and bottling- nothing is going to beat cracking out a porter in December this year. Im going to toss in Molasses also.
I made a batch on 10/1 of 4 parts apple juice 1 part grape- all 100% juice. Added my dextrose- and instead of the champagne yeast- I used a D47 wine yeast as per a few different people I hear trying things out like that with success.
Its still fermenting away 2 weeks in - which doesnt...
Extract --> Brew In a Bag --> DIY Mash Tun --> DIY Hot Lauter - Mash Tun System
Anything after that is going to cost me some dough. Im still bottling. I love choices and my friends do too.
Eventually something fermentation chamber related- followed by a better tiered system with...
M A L T
More Alcohol Less Temperature
IE: Mash in at lower temps- 150 for example- for a higher Alc content. I agree- what style of beer is that? I always had a winter ale in mind - with nutmeg and perhaps some cin -
make a batch of apfelwein. Toss it in the keg- get some sprite if needed- otherwise straight up- I enjoy yes I do. So does about half a gazilllion people. Wiser words were once said, said no one.