Beer here! Anybody into homebrewing?

[optical24/7]

That's great Harry! And it looks like it's in the right place...right next to the baby's high chair...(nothin' keeps 'em quieter than a nip from the tap!)





ps; Good idea using the Coleman battery lamp too. You don't want any open flames around That! :p



:D:cheers::D

[HarryChiling]

ps; Good idea using the Coleman battery lamp too. You don't want any open flames around That! :p



:D:cheers::D

We've had some wicked snow lately, always thinking ahead. ;)

[fjpod]

Say Fezz,

When you ferment a lager at about 50F for two weeks, do you bring to room temp. for a day to give the wort a diacetyl rest, before transferring to a secondary?

[rounded optician]

:cheers::finger:not surprised that fezz grows his own....um,hops

[fjpod]

He should move to NJ. It's almost legal to grow your own there...er, hops.

[Fezz]

Say Fezz,

When you ferment a lager at about 50F for two weeks, do you bring to room temp. for a day to give the wort a diacetyl rest, before transferring to a secondary?

This is a good idea. You have to be careful in how you raise the temperature. You must do it slowly and steady. Have you checked how far along the fermentation is? It is best to wait until it is about 2/3rds finished. You should let it sit at the higher temperature for a day or two and then slowly and gradually lower the temp to allow for secondary fermentation and proper lagering.

On the other hand......................why not have a homebrew and relax!


:cheers::cheers::cheers::cheers::cheers:

[Fezz]

Say Fezz,

When you ferment a lager at about 50F for two weeks, do you bring to room temp. for a day to give the wort a diacetyl rest, before transferring to a secondary?

Keep in mind that some varieties of yeast are more likely to give off diacetyl flavors than others. Also, some beer styles can benefit by having some diacetyl flavor. Many Belgian beers have a bit of diacetyl profile to them. The famous Pilsner Urquell has a fair level of it as well.


:cheers::cheers::cheers::cheers:

[Fezz]

This is a good idea. You have to be careful in how you raise the temperature. You must do it slowly and steady. Have you checked how far along the fermentation is? It is best to wait until it is about 2/3rds finished. You should let it sit at the higher temperature for a day or two and then slowly and gradually lower the temp to allow for secondary fermentation and proper lagering.

On the other hand......................why not have a homebrew and relax!


:cheers::cheers::cheers::cheers::cheers:

Also....don't forget that the hydrometer is your friend! Make sure that you are well sanitized and check the state of fermentation. Do not return the sample to the fermenter!

[fjpod]

I'm using Saflager-23, and am making a Pilsner.

I'm pretty particular about sanitation.

Thanks for the advice on the temps.

[fjpod]

...and after transferring to the secondary, lager at 38F for 2 weeks, bottle at 68F for about two weeks, then return to lager temps for a month or so??
I'm carbonating with sugar.

[Fezz]

...and after transferring to the secondary, lager at 38F for 2 weeks, bottle at 68F for about two weeks, then return to lager temps for a month or so??
I'm carbonating with sugar.

I suggest letting the secondary lager for at least a month. Check readings, and bottle. You should keep them a bit warmer to build carbonation( 2weeks?) and can let them lager for a month or two at lower temps after that.

[Fezz]

I was supporting my local watering hole last night. This brewery does a huge business! They sell a whole bunch of growlers. Most joints have the barkeeps fill the growlers by hand. What a drag. They stand there, like wet blankets, staring into outerspace as the tap spews its nectar. This brewery has stepped up the game a bit and has an automated filler! Pretty awesome machine! Load the growler, pick the brew, close the door and get back to serving the patrons. While I was there, this mean machine was running full steam ahead! Non-stop! I got lucky and snapped a shot the second that there wasn't a line of glass soldiers waiting for their call to arms!

:cheers::cheers::cheers::cheers:

[Fezz]

I am ready to come out of my self imposed brewing hiatus! I am gearing up for some serious brewing. My goal is to perfect my 10 gallon batch process. I am working on a few recipes and was wondering what you folks are planning on brewing?

I have to get a whole bunch of grains, and some misc. equipment first though! I hope I have enough hops?

Maybe I'll order some more.......just in case! ;^)

:bbg::cheers::cheers::cheers::bbg:

[Uilleann]

Dibs on the first perfect batch of an Abbey style Belgian double ale!!! ;)

[DragonLensmanWV]

Dibs on the first perfect batch of an Abbey style Belgian double ale!!! ;)

Fezz told me to not say anything about his secret brew, but here goes.
He's secretly working on MMphh fnagle mumff get off Fezz! Ok, now that I have his hands removed from my throat, he's secretly working on a mint/eggplant lager!

[Fezz]

Dibs on the first perfect batch of an Abbey style Belgian double ale!!! ;)

Which Abbey style should I strive for:

*Westmalle Dubbel
*Chimay Red
*La Trappe Dubbel
*Achel Bruin8
*Westvleteren 8
*Corsendonk
*Grimbergen Dubbel


Maybe a few that are closer to home:

*Ommegang
*Flying Fish Dubbel
*Allagash Double Ale
So many, I can't type 'em out!

:cheers::cheers::cheers:

[Fezz]

What is on tap fellow brewmasters?

[Uilleann]

I'm still waiting for my Abbey (of ANY variety!) hehehe

Though I might be saded and able to be appeased with a simple tasty doppelbock for the time being. ;)