SWTFYW Hints and Hauls!!!

I'll have a hamburger for which I will gladly pay you Tuesday.

 

Send me an Abraxas and I'll drink it and let you know.





Srs.

 

Going with Huna based solely on my impressions of the two beers months removed from one another. I would happily try both again and develop a more informed opinion.

Which reminds me... anyone who is (un)fortunate enough to have come into possession of a bottle of homebrew from me labeled CVIS on the top, it never carbed. @ThreeFishes @Houser @zekeman17 @Jas45678 ... and maybe others at the SWTFYWBS1

I'm going to be reopening 30-some bottles to pitch some champagne yeast to it to finish it off, but I clearly can't fix the bottles that are already out. As it stands, it's sweet, and tastes a lot like Huna in terms of cinnamon/vanilla levels, but is a little more molasses-forward and has some extra sweetness from the sugars that were supposed to be carbing it. Also it's flat. Depending on how my effort to save the batch with champagne yeast goes (that is, assuming it carbs, doesn't turn into beer bombs, and tastes how I expect it to) bottles may be able to go out again soon, but obviously it's not certain yet.

 

Anyone here have the Prairie Tour Dino glass? Ideally would like two. But would be happy with one. Have a Funky Buddha snifter with their logo and script in red. Holler?

 

Plus beer or other glass.

 

Srs question?? Has a location or date been established??

 

Well then, no time like the present to give it a taste.

 

Wow--if that was carbonated, it would be fantastic! Tasted like Cinnamon Toast Crunch cereal with bourbon instead of milk. Even flat, I'm going to drink the whole thing.

 

Thanks! I am really happy with the recipe and how it turned out, but I am pretty sad it never carbed. I have pretty high hopes for what it might become once I repitch and get it to carb -- if all turns out okay, I might be able to send out "sorry it was fucked up the first time" apology bottles. It is definitely the most ambitious thing I've tried to brew thus far, and it's a recipe I plan to revisit, for sure.

 

So @sandman3479 and I had a pretty fun evening. Surprised I'm not drunk though

 

Yes you are.

 

ISO




srs

 

Why? What's up? I'm not too far. And I got a few guys that live that way(right around the corner). What you need? Timmy willing to help a brotha out. Hit me up. Cheers

 

I've got growlers of Only Void, American Youth, Geodesic, and St Twoer. I can trade 2 or 3 of them, one is committed but it doesn't matter which one. BM me if you guys are interested, happy to hook someone up.

 

You could also force carbonate them instead of pitching more yeast. You'll still have that extra sweetness from the invert sugar, but then there's no bottle bombs or uncertainty.

 

Don't have equipment to force carb; also not sure how to do this for individual bottles. Could reasonably use tablets, though... I think? Might actually go that route because I'd rather not lose the whole batch if the yeast kicked out toward the end of the primary and there are more fermentables left than I think.

Experienced homebrewers in this thread... how would you do it?

I've already bought the champagne yeast packets and was just going to pitch a few grains dry into each bottle and recap them and let them do their thing (this was the consensus best approach when I presented my dilemma to the staff at my local homebrewing shop), but I am open to suggestions.

 

Not a bad solution, neither is the same idea on the batch level if you've got a spare carboy (or 1gal jugs, to minimize risk of messing up all of it). Personally I'd try to stay away from doing anything at the individual bottle level since results will be more unpredictable, but I understand not wanting to risk the whole batch.

 

You are kind of in a predicament...I wouldn't do a per bottle re-carb since it is very time consuming and less accurate...but if you transfer the beer to a bucket and re-pitch yeast to the whole batch, you run the risk of oxidation, but that is what I would do. If you do a batch re-pitch, try to pour the bottles slowly into a bucket to minimize the oxidation.

Also, can I get dat recipe? I was about to do a stout this week to throw in a bourbon barrel so I'd be curious to see what you came up with.

 

I have some experience in this, since I had a similar problem with my stout. I would not try to pool all the bottles together. Moving the beer out of the bottles will expose it to a lot of oxygen no matter how you do it. You should not have bottle to bottle variation in sugar content if you batch primed before you bottled. It won't matter if you get different amounts of yeast in each bottle if the sugar is evenly distributed. I would open each, add yeast, and recap. Actually that is what I did, but with liquid yeast. It is working, but very slowly. If you are worried that you may have residual sugar in addition to the priming sugar because your yeast was killed off before primary fermentation stopped, don't be worried! If your ABV is high enough to kill off your yeast, even the champagne yeast you add will have a slow go of it. It is going to take months to carbonate. Just try a bottle every 6 weeks or so, and when it is carbed up the way you want it toss all of them in the refrigerator, drink them, have friends over, or whatever. Good luck!

Now that you reminded me of this one I think I'll force carb the bottle I have and let you know how it tastes when its bubbly.

 

I've had shitty results with tabs, that's the only approach I would NOT recommend.