Jan 29
Chucky have you and Nicola EVER gotten along????
“Few times…when he was drunk.”
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Chucky have you and Nicola EVER gotten along????
“Few times…when he was drunk.”
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Making way for the next batch.
On the wild yeast side of brewing, I combined two barrels and two carboys into one barrel and a keg for the refrigerator today. Also, several weeks ago the 750 ml bottles were primed and stored and I have been checking on the progress since. For the keg, I am keeping CO2 pressure topped off for a few weeks until it is complete. I usually don’t rush carbonation but the conditioned bottles, four weeks later, I can tell the Flanders Red sour ale for the summer is tasty and complete.
Everybody is much happier around the kitchen now.
The ferment-o-saurus mess has finally died down and is now secure in a keg. Initial tasting would suggest that there was no infection. Thank God! It could do with a little more body but it may settle after a week on the gas. #brownale #whiterabbit #keg #kegging #homebrew #homebrewing #homebrewer #homebrewery #beer #instabeer #beertime #beergeeks #beernerd #beersnob #beertography #craftbeer #craftnotcrap
Cleaning day. Ended up cleaning two tap lines, two carboys, three kegs, and the bottom of the keezer. Oh, the lengths I’ll go to in order to procrastinate on my homework.
Outdoor Brewing
Brew day Sunday, May 14 for Flanders Red Ale. This is the 2nd batch this year. I enjoy making this Eleven gallon batch, a double decoction mash schedule.
Fortunately, I hit the 1.060 post boil OG as my mash tun was running out of room. And 60 is a little high for this style but I got the efficiency from the brewing system I wanted.
This batch is fermenting nicely in the large glass carboy. Looking forward to be finished.
Happy Summer
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Q: What kind of primary regulator is best?
A: The kind that doesn’t leak.
I’ll hopefully get it filled up tomorrow and then we’ll be back in business. I also learned that the universal poppet valves that I used to rebuild my keg posts cannot be even slightly askew or they’ll result in the slowest possible leak. Q~Q
keezer build [via Reddit]
The roommate wanted to get his beer on gas today, so I took the opportunity to keg the cider as well. It was his first time kegging a beer, so he’s pretty happy that he gets to skip bottling. Also we gave the drinks a taste and dang they’re both real winners.
The cider from November started at 12.8°Bx and ended at 5.2°Bx, making it around 6.5% ABV. It was slow to start, so I did bring the temperature up to 16°C for a couple days until the yeast seemed happy. After that, it sat at 13°C for 2.5 months and it is delicious! In the past, I’ve always back-sweetened my ciders but this one just doesn’t need it. It’s mild with the right amount of acidity and just all around very refreshing. All the credit goes to WLP775 which worked really well at lager temps. I definitely recommend the strain if you want to make an English cider.