Home Brewers

#552
#552
Brew day! Yeast starter did well these few days and is ready to go.

Got a few errands to run and soon the honey porter will be brewing.

Happy brew day everyone.
 
#553
#553
KappinSpaulding said:
Just out of curiosity, could fermenting of a batch be done in individual gallon containers instead of one big one? I have too many 64oz glass growlers and I was wondering if I could use a few to ferment a batch. Would this cause problems?
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You could do it but as mentioned above it would be a PITA. Do you have the equipment to do 5 gallon batches? If so I wouldn't fool with it. You could make some wine in them or as smo mentioned try bottling in them if you can get an airtight seal.
 
#554
#554
USAF_Vol said:
Brew day! Yeast starter did well these few days and is ready to go.

Got a few errands to run and soon the honey porter will be brewing.

Happy brew day everyone.
Click to expand...

How'd it go? I got a little more work done on my brewing kegs today. I should finish them tomorrow then I have to build my brew stand. My next batch will be my first all grain on my own equipment.
 
#555
#555
Went well. Got it brewed and ticked away to ferment. I really need to get a wort chiller. Took almost 30 minutes to get cooled to pitch temp. Just checked and have little air lock activity. I'm sire it will be going crazy later tonight.

I'd love to go all grain. How much more work is it from extract? I'd imagine a whole lot.
 
#556
#556
USAF_Vol said:
Went well. Got it brewed and ticked away to ferment. I really need to get a wort chiller. Took almost 30 minutes to get cooled to pitch temp. Just checked and have little air lock activity. I'm sire it will be going crazy later tonight.

I'd love to go all grain. How much more work is it from extract? I'd imagine a whole lot.
Click to expand...

There is a little more work but not alot. The difference is extracting the sugars from the grain. That is what replaces the LME or DME. Once the wort is in the brewpot its the same. The biggest advantage is the control you have with all grain. I want to create my own recipes.
 
#560
#560
Milehigh_Vol said:
Hey hop what is the priming sugar I am tired of buying it lol
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Are you looking for an alternative to priming sugar or want to get away from it all together?

The only way to get away from priming is to keg and charge the beer with C02.

If your looking for an alternative you can prime with brown sugar, maple syrup, molasses, honey, etc depending on the style. You wouldn't want to prime a light colored beer with molasses. You can also use table sugar. The difference between the two is priming sugar is corn sugar and table sugar is cane sugar. The amount to add is different for each though so you would need to use one of the online calculators like this one from Northern Brewer. Last thing you want is bottle bombs. :)

Priming Sugar Calculator - Northern Brewer

Hope this helps.
 
#561
#561
Use corn sugar and get a scale. I use the northern brewer calculator.

I've heard bad things about the carb tabs.

I wonder if i should add the prime solution in increments as the bottling bucket fills. I've noticed an uneven carbonation to my bottles. Anyone have any feedback on that?
 
#562
#562
USAF_Vol said:
Use corn sugar and get a scale. I use the northern brewer calculator.

I've heard bad things about the carb tabs.

I wonder if i should add the prime solution in increments as the bottling bucket fills. I've noticed an uneven carbonation to my bottles. Anyone have any feedback on that?
Click to expand...

I always put the priming solution in the bottom of the priming bucket and racked over it.
 
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#563
#563
Hopvol said:
Are you looking for an alternative to priming sugar or want to get away from it all together?

The only way to get away from priming is to keg and charge the beer with C02.

If your looking for an alternative you can prime with brown sugar, maple syrup, molasses, honey, etc depending on the style. You wouldn't want to prime a light colored beer with molasses. You can also use table sugar. The difference between the two is priming sugar is corn sugar and table sugar is cane sugar. The amount to add is different for each though so you would need to use one of the online calculators like this one from Northern Brewer. Last thing you want is bottle bombs. :)

Priming Sugar Calculator - Northern Brewer

Hope this helps.
Click to expand...

Thanks I just hate buying it..
 
#564
#564
Hopvol said:
You could do it but as mentioned above it would be a PITA. Do you have the equipment to do 5 gallon batches? If so I wouldn't fool with it. You could make some wine in them or as smo mentioned try bottling in them if you can get an airtight seal.
Click to expand...

Thanks for the answers folks. I just need to break down and get a 6 or 7 gallon cask.
 
#565
#565
KappinSpaulding said:
Thanks for the answers folks. I just need to break down and get a 6 or 7 gallon cask.
Click to expand...

If your going to be doing beer in 5 gallon batches I would get a 6.5 gallon bucket fermenter or make one. You want extra room in the primary for the krausen (foam that will form during fermentation).

6.5 Gallon Fermenting Bucket : Northern Brewer

For the secondary I would use one of these. You don't want extra room in the secondary.

5 Gallon Glass Carboy : Northern Brewer

Better Bottle Plain 5 Gallon : Northern Brewer
 
#566
#566
I have been told to go ahead and get a glass carboy by a seasoned brewer. He said that I will want one down the road so I might as well start with one. What are your guys thoughts on that? I never made beer but I have successfully dabbled in wine.
 
#567
#567
KappinSpaulding said:
I have been told to go ahead and get a glass carboy by a seasoned brewer. He said that I will want one down the road so I might as well start with one. What are your guys thoughts on that? I never made beer but I have successfully dabbled in wine.
Click to expand...

I personally prefer glass but I have both. I only use the better bottle plastic carboys for lagers because they are lighter for lowering and lifting out of my keezer. Only drawback to glass is you need to be careful not to drop them. I have heard of people getting some pretty serious cuts from shattering glass carboys. Have you looked at the beginner equipment kits?
 
#569
#569
KappinSpaulding said:
Thanks for the answers folks. I just need to break down and get a 6 or 7 gallon cask.
Click to expand...

I would definitely get a 6.5 gallon glass carboy. If you have a good beer store close by that sells craft beers, some of them also sell homebrewing supplies, so you can find them cheaper there (save on shipping b/c of weight).

I would also highly recommend glass over plastic carboys.
 
#570
#570
Hop....tell me about full boils.

Tell me how you carbonate your keg. I'm tired of undercarbed bottles (scared of bottle bombs)

I need to fund a Staff Assisted Visit for my beer op lol.

Drop your knowledge. I like to think I know but you're the resident SME.
 
#571
#571
USAF_Vol said:
Hop....tell me about full boils.

Tell me how you carbonate your keg. I'm tired of undercarbed bottles (scared of bottle bombs)

I need to fund a Staff Assisted Visit for my beer op lol.

Drop your knowledge. I like to think I know but you're the resident SME.
Click to expand...

Well, a full boil is simply a matter of having a pot big enough to handle the full amount of water for the batch plus evaporation, usually about 1.5 gallons for a 5 gallon 1 hour boil. You will also need a wort chiller for full boils.

The kegging kinda scared me at first but its really pretty simple. You need a C02 tank with a regulator and a couple corny kegs to get started. There are a few different ways to carb the keg. The way I prefer is to chill the keg then crank the pressure up to about 30psi for 2 days then turn it down to serving pressure for 2-3 days. I have a chart I go by for how much serving pressure per style. This way takes a little longer but it works really well. The quick way is to chill the keg, crank up the pressure and roll the keg back and forth for about 30 minutes kinda forcing the C02 into the beer. I dont like doing it this way because to me the beer needs a week or so in the keg anyway to kinda mature. The other way is to just set it at serving pressure and wait 7-10 days. The only method I do not suggest is the shaking method.
 
#573
#573
I ordered some too just for the heck of it. My brother in law will grow them for me. He's got a knack for that stuff. He said he'd grow them and I would take it from there.

I saw online someone took a box fan and air filters and strapped the hops to them to help dry them. What's your plan to dry them?
 
#574
#574
USAF_Vol said:
I ordered some too just for the heck of it. My brother in law will grow them for me. He's got a knack for that stuff. He said he'd grow them and I would take it from there.

I saw online someone took a box fan and air filters and strapped the hops to them to help dry them. What's your plan to dry them?
Click to expand...

Is he going to grow them on a trellis?

Thats probably how I will dry them. The way I saw it done was placing them between air filters and taping them together then taping to a box fan. Ive also seen an old dresser converted to a dryer and some people use dehydrators. From what Ive read I wont get much yield the first year so I have some time to think about it.
 
#575
#575
Any additional drying or just e fan?

I think we will rig up a pole that we can unhook and bring down to harvest.

I ordered mine yesterday so I've got some time to think on it. How are you going to do it?
 
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