Brewing Activities (2020)

soaking bottles in chlorine solution. then replace all gaskets. I do this every 2 years for the gaskets. every 6 months or so for the chlorine.

 

Legit

 

Holy Shit man! What are you going to do with all that beer?!

Nice set up !

 

Seen this on Imgur today. Forget to mark it private?

 

F in right brew on

 

Is steel wool ok to use as long as you passivate after? I thought steel wool would cause rust.

 

Yeah, no issues here. Barkeepers friend will passivate it to begin with, which I followed up with that after the steel wool. Then did a high concentration star san soak (overkill likely, but whatever!).

 

Interesting info from the online version of How To Brew (John Palmer), relating to passivating SS ......
http://howtobrew.com/book/appendices/appendix-b/passivating-stainless-steel

 

Which canner do you have?

 

Propping up some yeast and getting ready for a saison / NEIPA 11 gal split batch.

Pilsner, white wheat, and flaked oats.

Plan is to hop to around 15 IBU, collect 5.5 gal wort for the Saison, and ferment with Imperial Rustic. I’ve got some Lemon Drop hops that I’ve been wanting to try, so will most likely dry hop with 1-2 oz.

The other 5.5 gal will get lots of citra, mosaic and ekuanot in the whirlpool, and will be fermented with Sacch Trois. Hoppy Easter everyone!

 

Bottling a Porter & a Brown Ale. I hate bottling, but both samples taste great!
Also dry hopping two IPAs. One with Citra & Simcoe, the other with Galaxy & Idaho 7.

 

racked stout liquire and bad ass burton ale to secondary. another week ill start the freezing process to finish the stout liquire.

 

In the midst of brewing an American Brown Ale. 1.048 OG
Pale ale malt
Victory
Brown Malt
Crystal 40
Chocolate

Comet and Centennial,

Escarpment Labs Anchorman Ale

Happy easter brewing ~!

 

3.3 lbs Golden Light LME
3.3 lbs Bavarian Wheat LME
1 oz Hallertau US
2 oz Mandarin Bavaria
WB-06

About ¾ through the boil I decided to try something from The New IPA by Scott Janish. Supposedly the compound that brings the cheesy aroma in aged hops is a precursor to one that produces a pineapple aroma when whirlpooled, so I did that with some cheesy Mandarina Bavaria pellets.
The gravity sample made me wonder (hope) if the compounds that cause grassy flavors are a precursor to something more enjoyable.

If this doesn’t end up being a sacrificial wheat beer, I’ll call it Hefe Mettle.

 

You probably already know this, but just in case... Bavarian Wheat LME is a mix of barley and wheat LME, and would normally be used for a hefe without adding another type of (barley) extract. Perhaps you wanted to reduce the percentage of wheat?

 

Kegged my bock

 

Yes, thanks. It was what I had on hand that could be used in the short window I had to brew (no time to mash for what I really wanted). "Hefe" was more a play on words than a reference to style. Maybe I'll change it to Hefe Meddle.