Homebrew Thread MkII

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Postby ecto » Sat Dec 01, 2018 4:27 pm

I assumed it was because of the brewer’s water profile. I’ve been pretty safe adding a tbsp of gypsum to the boil with good results so I ignored the mash/cacl additions
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Postby deadwolfbones » Sat Dec 01, 2018 5:50 pm

Interesting. I only really add salts to the mash.
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Postby deadwolfbones » Sun Dec 09, 2018 5:35 pm

Today's brew:

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Postby deadwolfbones » Sun Dec 16, 2018 5:31 pm

Holy shit I love saison yeast. First time using 3726 and the flavor/aroma is amazing. Was active within 6 hours and chewed through the beer in 3 days.

The ESB/best bitter came out great despite missing the OG. Super crushable, just enough bitterness, nice malt presence (all MO base malt). I'd like to brew it again with a bit more late hop additions for flavor but yeah, a great everyday beer.
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Postby ecto » Sun Dec 16, 2018 10:24 pm

wow that sounds really cool! report back on how it tastes
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Postby deadwolfbones » Thu Jan 03, 2019 1:08 pm

Ended up letting the tea sit in that one for ~6 days and that might have been a bit too long. Pretty tannic, but it had relatively low hop bitterness so it might actually work out fine. Great tea flavor/aroma. Suuuuuuuper hazy.

I bought a dang 5 gal bourbon barrel over the holiday so I'm gonna brew a massive 1.120 stout to age in it, then hit it with a ton of toasted coconut and vanilla. Brewing it next Saturday, probably.

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Postby ecto » Thu Jan 03, 2019 1:16 pm

1.12 jesus christ.

the edward came out great btw and i will continue to add lupulin powder in the dry hop
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Postby WHITEBOYWASTED » Thu Jan 03, 2019 1:47 pm

deadwolfbones wrote:Interesting. I only really add salts to the mash.


I think this is the most important part. Since I got on RO water, I've been calculating what salts I need for my whole water volume (usually 4.5 gal mash and 3ish gal sparge) and dividing up the salts I find out I need based on a rough percentage (60ish percent goes to mash, 40ish percent to sparge water as it heats up). Afaik, the salts in the sparge water aren't doing much to help in the sparge, but I was wary of adding the whole salt package to my mash because that would be temporarily give the 4.5 gals too high numbers and throw off my mash pH and efficiency.

Typing all that out is partially convincing me how silly splitting it up by percentage sounds, especially considering the corners I cut in other ways that probably have way more of an impact on efficiency.

I've been brewing a buddy's dumb off-the-cuff ideas mostly for fun and to try things I haven't made before. I made an apple cider doughnut oatmeal stout that turned out all muddled and boring, but I've got a honey pale ale in the fermenter right now that smells excellent. After i get this kegged, I think I'll try that Italian pilsner I forgot about until just now when I reread my post upthread.
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Postby deadwolfbones » Sun Jan 06, 2019 1:12 am

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Green tea saison is all carbed up. It's crazy good, maybe the best beer I've brewed. Big, pillowy head, golden haze. Fruity and slightly sweet, with a luscious mouthfeel, but ends in a mildly tannic, dry finish.
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Postby deadwolfbones » Mon Jan 07, 2019 11:00 am

Image

And here's my best bitter (was supposed to be an ESB, but my boil-off sucked). No matter, tastes great anyway. Grain bill: Maris Otter, C45, C75. Hops: Willamette. Yeast: Wyeast 1968.
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Postby ecto » Mon Jan 07, 2019 11:24 am

those are looking fucking great man.
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Postby deadwolfbones » Mon Jan 07, 2019 11:39 am

Thanks!!! Really pleased with the most recent stuff.
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Postby deadwolfbones » Fri Jan 11, 2019 7:44 pm

So I'm gonna try a polygyle (reiterated) mash on this imperial stout I'm brewing tomorrow.

Basically, split the grain bill in half, mash half, then mash the second half in the wort from the first half.
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Postby deadwolfbones » Sat Jan 12, 2019 7:03 pm

Holy shit,1.092 pre-boil and there's still a 2hr boil, 1.5lb of maltodextrin, and 1lb of cane sugar to go.
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Postby Ferrous Bueller » Sat Jan 12, 2019 8:12 pm

I would buy and drink that green tea saison, and I don't even really drink anymore
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Postby deadwolfbones » Sat Jan 12, 2019 9:01 pm

Ferrous Bueller wrote:I would buy and drink that green tea saison, and I don't even really drink anymore


:awful:
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Postby deadwolfbones » Sat Jan 12, 2019 9:38 pm

Wooooo! OG 1.121 and exactly 6 gallons. Can't hope for better than that.
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Postby deadwolfbones » Wed Jan 16, 2019 6:45 pm

Wrote a blog thing about my Vietnamese green tea saison: https://brew4fun.wordpress.com/2019/01/ ... ea-saison/
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Postby deadwolfbones » Sat Jan 19, 2019 9:16 pm

That big-ass stout is down to 1.040 and still truckin'.
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Postby deadwolfbones » Tue Jan 29, 2019 11:46 am

Stout went into the barrel last night. Despite having more than 6 gallons going into the fermenter, I only managed to fill the barrel like 90% of the way before I ran into a soup of yeast and trub. Oh well, talked to a pro brewer friend and he said to just let it ride.
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Postby ecto » Tue Jan 29, 2019 11:52 am

5 gallon barrel? that doesn't seem *too* bad for trub loss given how heavy the beer was
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Postby deadwolfbones » Tue Jan 29, 2019 1:07 pm

Yeah, 5 gallon.

I fucked up and only sanitized the inside of the transfer tubing, so hopefully I didn't unintentionally make a sour stout. Visions of BCBS '15...
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Postby deadwolfbones » Sun Feb 03, 2019 7:36 pm

Base saison, bottled before I added green tea to the rest of it:

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Postby deadwolfbones » Fri Feb 15, 2019 5:23 pm

So, kegged my first beer yesterday. Pretty psyched about it. It's a west coast pils a la Highland Park's Timbo Pils.

It's the first beer in my new keezer. Picked it up for $300 pre-assembled including the insulated wooden collar, four Perlick flow control taps, and all the beer line, etc.
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Postby ecto » Fri Feb 15, 2019 6:38 pm

four taps and it's big enough for four kegs? thats an insane deal for $300. mine cost almost $800 to build
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Postby deadwolfbones » Fri Feb 15, 2019 8:00 pm

ecto wrote:four taps and it's big enough for four kegs? thats an insane deal for $300. mine cost almost $800 to build


Yeah it's an 8.8 cu ft Kenmore chest freezer. I just had to get a regulator, gas lines, and kegs. Got a dual body regulator and three body secondary for $60 and $40 on eBay, respectively. And three kegs locally for $55 total. Not bad, I think.

In other news I'm gonna try doing a no-boil all DME NEIPA soon. Basically just get the wort up to 175 in my Robobrew, whirlpool for 20mins, chill, ferment. Dry hop on day 3, hit FG, cold crash, keg. Will report back on how it works.
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Postby deadwolfbones » Mon Feb 18, 2019 6:13 pm

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Four days at 13 psi & 42F. Surprisingly good mouthfeel and lacing, but basically no head. Beer tastes awesome.
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Postby deadwolfbones » Wed Feb 27, 2019 7:18 pm

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Postby deadwolfbones » Fri Mar 15, 2019 5:58 pm

Welp, broke my ankle a week and a half ago, just after brewing two batches of beer. One of them was a no-boil hazy IPA, so I really need to get it packaged asap, but I'm going to need the girlfriend's help to get that done. Ugh.

Also have my barrel beer that will need to be packaged, but I think I'm just going to let it keep going and if it gets over-oaked I can blend or just age it out.
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Postby deadwolfbones » Sun Mar 24, 2019 6:18 pm

Another writeup, this time for my lazy hazy: https://brew4fun.wordpress.com/2019/03/24/lazy-haze/

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