Brewing Activities (2019)

CO2 coming in from the top for the closed transfer. Out spigot hose to disconnect on the liquid out side of keg. That’s the problem spot. Just too many hops in suspension. Cold crash would have helped but didn’t do one this time.

 

I'm asking because I haven't tried a closed transfer. I probably need some gear upgrades to pull it off. Currently I flush my receiving keg by displacing sanitizer with CO2, but bring wort in through the main opening with the lid partially disengaged, either via the spigot in the fermenter or a siphon hose, if using a spigot-less fermenter. I know oxygen begins to mix when I disengage the lid but figure I am doing what I can to minimize its presence and it probably helps.

 

Random ingredient draft. Fml

 

That's the only reason i bag hops in the fermenter but I've been thinking of grabbing a bouncer with a finer screen. I can still put cam locks on it.
https://www.amazon.com/BouncerMD-inline-beer-filter-Daddy/dp/B01JWO5RLQ

 

Thanks. That looks like a sexy little beast. Worth a shot for that price.

 

Could be an interesting witbier

 

I kegged a treehouse inspired NEIPA today. Used Juice Machine hopping (galaxy/Amarillo/Citra/Columbus) and a blend of S04/T58/WB06. Smelled amazing. Also put a pils on today to carb that I was trying to naturally carb but messed up on. Moved a RIS from primary to a bourbon barrel. Went from 1.115 to 1.042 so it’s nice and thick

 

Got any suggestions to make T-58 less phenolic?Think that’s gonna clash with rakau.

 

Kegged my new DIPA, which finished at 8.5% ABV. Cold crashed and racked into a purged keg with an equal 1.5oz mixture of Galaxy, Nelson and Exp. Tangerine as the keg hop. FG is 1.013-1.014 (lower than 1.018 expected). From the samples thus far, shaping up to be the best DIPA I've done for sure. Hopefully it meets those expectations when complete/tapped!

 

Cool I’m thinking fresh lemon grass at flameout with the rakau. Bitter with mt hood.

Grist will be
65 pilsner
25% torrified wheat
10% flakes oats

Mash at 152

 

Ferment it really cold or really hot.

It’s straight spice in the middle.

I just recommend not using it or blending it in very small percentages with something.

 

Made much beer with that Exp Tangerine? I have some and don’t know much about it.

 

It’s part of the competition. I have to use T58 and only T58. I’ll ferment at 70.

 

First time using it. From my hydro samples, I have picked up a juicy orange/tangerine like note amongst the other more familiar flavors from the hops used, which I assume is coming that hop. Curious how it will be in the finished beer, but its promising so far for sure!

 

Have you used this before. When i was in NC last summer it seemed like every brewery was using it but i wasn't a fan.

 

Seems like the recipe pretty much wrote itself. It is what I figured when I saw the ingredients. I've only use T58 three times that I can recall. Two of them were close to 68F and had Belgian character. The third instance was a mead, at the low end of the temp range, and it did not have Belgian character. I would try low temp.

 

Bottled Rye Graff today. BE-134 definitely made this the most apple-y version to date.
Resisted the urge to dry hop with El Dorado after tasting some commercial brews featuring it and digging the pear flavor.
Adding some Brett C to the bottles to hopefully boost the fruit and add a bit of leathery funk that is missing from not having traditional European cider apples in the juice.

 

No but there is a first time for everything