Brewing Activities (2020)

After a quick zoom meeting for work this morning, kegging a citra/Nelson NEIpA. After the fermenter is all clean, I’ll be brewing a Hefeweizen with peaches today.

Last year the peach hefe was one of my fav home brews I did... this year I decided to add some graham cracker to the mash and brown sugar to boil for a little more wheat/crust finish. We’ll see!

 

I like it !! Going to the homebrew store today , now I’m gonna pick up some extra keg couplings. I was gonna get 2 liquid side connectors and a hose and make a transfer line so I can pressure transfer from the Fermzilla to the keg. I just recently picked up a spuding valve to help out.

 

Good point. I specifically asked if typical keg pressures presented a problem, and the answer was (basically) - hold on firmly to the plunger, and if there's too much resistance (but there usually isn't), pull the PRV just enough to relieve it while injecting.

 

Love the idea and oddly enough have an extra plastic syringe laying around doing nothing. I have been wanting to add gelatin to some of my beers for a while now but didn't want to deal with opening up the fermenter. Going to put this together now, thanks for sharing!

 

FWIW years ago I had, and maybe still have, an injector (I think Cajun Injector brand) that had a gizmo to prevent the plunger from being pushed out. The tube had a stiff wire wrapped around it, with a sort of extension loop that hooked into notches that were cut in the ribs of the plunger. It worked well.
Not sure that makes sense, but if it does it should be easy to fashion.

 

That took long...

 

Did yours come with the clip, or did you cut those notches? (they look factory made)

 

The notches in the plunger? Those were factory. Other than assembly, nothing was modified on my end. I just changed the QD to an MFL so I don't have to deal with back pressure when trying to fill the syringe and reinsert the plunger.

 

Those notches were made to receive my aforementioned clip, which would help to prevent the plunger from backing out under pressure.

 

Hmmm that clip piece I do not seem have any longer... Maybe I can make one like you described.

 

I have a starter going for a Rye Pale Ale I will be brewing this weekend. Haven't used rye in a while and have been craving something similar to the old Terrapin Rye Pale Ale. My recipe is hoppier and likely using more C hops but I think it'll get me close enough.

Will be transferred my WCIPA to a keg today or tomorrow. Sampling my Berliner Weisse type beer from last weekend using Maniacal Yeast Jordal. Hard to have patience when using a new ingredient but will need to give this one some time to develop.

 

Terrapin Rye Pale Ale was one of my early craft favorites. Awesome beer. Good luck!

 

I tasted a Rye IPA last summer at a local beer festival put out by a local homebrew club and it was amazing. I plan on making something like that eventually.

 

I haven't had that beer in many years. But it was quite good, if memory serves.

I've done a few Rye Pales/IPAs. I think about 15% rye malt is the sweet spot for me. So I'd recommend maybe 10% if you're just looking to dip your toe in, or maybe up to 20% if you really like that rye flavor.

 

Sounds good , I will keep that in mind. More than likely I’ll be pm’ing you for help when the time comes any way

 

Brewing my first of four upcoming beers today. Boil is going on for my German Pils with GW Idaho Pure Malt (it's malted just up the road from me in Pocatello), plus a smidge of Carafoam, Hallertaur Mitt. and Saaz hops (6 oz total -- sure I have to Americanize it a bit with moar hops), and using W-34/70 yeast (yes I will hydrate; thanks for asking).

I decided to do the step mash that @wasatchback recommended in the discussion regarding the AP Kölsch: 146 F for 45 minutes, 162 for 25 minutes, and then a mashout at 169 F. Got around 88% conversion (my standard target is 85%), so we'll see how it goes.

Cheers!

 

Simple saison:

66% Mecca Grade Pelton (Pils)
17% Mecca Grade Shaniko (White Wheat)
17% Mecca Grade Rimrock (Rye)

20 IBU of Pekko at 60 mins
1oz each of Hallertau Blanc & Huell Melon in the whirlpool (20mins @ 170F)
1oz each of the above at dry hop, post-fermentation (3 days)

Belle Saison starting at 66F and going up to 76F.

Equal parts gypsum and calcium chloride for water treatment, around 100ppm. Mash pH of 5.4.

Love it. Tastes like spring.

 

Update: I used this contraption today, to inject gelatin solution into a keg w/ headspace at 12 PSI. It felt like I could have horsed it in without venting if I really wanted to, but I picked discretion over valor, and vented slightly.